Blog on saving money and living on a budget in CT.
Tuesday, May 13, 2014
What's been cooking?
Fish on Monday was creamed tuna over the rest of a box of Minute brown rice. A true pantry meal, this used a can of cream of celery soup, 3 cans tuna, a can of mushrooms, milk, dill weed, chopped chive, black pepper. A side of canned green beans, dinner was served. Far from elegant, it met our needs, on a day that started with me not getting enough sleep so I found myself fighting off a migraine by the time I got to work at 7 a.m. I made it through the day, as was my goal.
Tuesday's supper was a quick one, as long standing commitments find me coming home for 6 p.m. A lb pkg of marked down, ground chicken was defrosted,then mixed with 2 medium eggs that were beaten, 1 grated carrot, 1 organic purple scallion that I sliced, Lea and Perrins white worcestershire, Mrs Dash garlic and herb seasoning, homemade bread crumbs. This method allows me to stretch one lb of meat into 5 (yes FIVE) very generous burgers. One was set aside for tomorrow's work lunch for me (in a container alongside leftover peas, leftover corn). I formed patties and placed them on my grill pan, only after first spraying the pan with pam spray and toasting some Aldi's onion rolls. Once browned on both sides, I offered the choice of sliced sharp Cheddar, for those interested. Assorted condiments accompanied.
A quick salad of mixed, organic baby salad greens, tomato, cuke, chopped chive. Additional side was canned corn.