Wednesday, July 24, 2013
Use it up July: thinking lunch
Over the past year as our family dynamic has changed, I've gotten better about preparing smaller portions of food, based on who is actually at home eating. This has led to less leftovers-great! When there are leftovers, they are either packaged up for me to take to work the next day (or have at home) or are frozen in meal sized, individual containers. I use Scotch tape and with an ink pen, write the contents as a "label." This has worked well for me.
Today's fare: one serving of a tuna-noodle casserole, one serving of ziti with meatballs and marinara, one serving of vegetarian spaghetti in marinara. Freezer space opened up. Food waste avoided.
We also have either chef's salads (topped with some sort of a protein) or sandwiches. While we currently have cold cuts on hand, this is rare. I also home roast meats just for sandwiches. With our prepaid organic CSA, we are usually (dependent upon weather) in good supply with lettuce, tomatoes for both salads and sandwiches. P B & J is always on hand. I make our own bread and rolls, unless bought on significant mark down. I usually have eggs and cheese on hand so a fried egg sandwich or an omelette can easily be made.
If weather is cool enough, I will cook a lunch. Simple things such as sloppy joes, tuna burgers, franks and beans, beanies and weanies (great way to stretch just a few hotdogs, or sliced, leftover sausage), homemade pizza, a crustless quiche aka bisquick Impossible pie (also great way to use up bits of this n that). Add in Dollar tree tater tots or onion rings as a splurge and lunch becomes "fun food." If possible and we have an actual cold day, a small, home made soup may appear. I do have some canned bean and bacon soup that is lurking, and needs to go. Bought last Fall/Winter at a request, it remains untouched.
How are you doing, feeding the masses at home this Summer?