Sounds like a great meal!

Ground Beef
A few pieces of good pastrami
Those wonderful little white potatoes
Cheese - both hard and soft
Apples and oranges
English muffins
Some french bread that has been in the freezer, and I am not too sure about it.

Any other fruits or veggies are canned (corn, beets, beans)

Various staples.

What would you do?

How about taking some of the apples and making a nice bread pudding so it doesn't go to waste?

Like canned tomatoes? You could make a beef and veggie soup with the ground beef and potatoes. Make some cheesy garlic bread with the French bread and cheese to go along with it. Or, have the cheese with some fruit for dessert.

Soup might work.

I just found some pre-made Trader Joe's guacomole hidden deep down in the fridge.

Hmmm....

Nope on the canned tomatoes, but I found a yummy jar of peanut satay sauce and some noodles. So I am leaning towards an Indian kind of stroganoff (does that sound too weird).

The potatoes will keep, so maybe some apples and cheese for dessert.

Wish I had some salad fixings.

BTW, I really like spanish rice and will keep this in mind, particularly the next time I have some peppers.

popped that with some cheese into the broiler. Then if the pastrami was really thin, put it over the melted cheese to heat it through after the bread comes out of the oven. I did this with some shaved ham and garlic bread, and you can hear it sizzle as the bubbly cheese heats the shaved meat while the bread sits on the counter. It was really a lot better than I am making it sound.

That is probably more of a lunch than dinner, but we sometimes have our heavier meal at lunchtime with a simpler dinner.

Chicken pot pie (using up leftover chicken and veggies)
butternut squash from the garden in baking with,
Pumpkin pie, just because it sounds so good, and had the crust!

I've tried several base sauces, but nothing seems to be "it". They ar always just too bland for me. I wonder if I should try a little fresh nutmeg...?

Last edited Wed Jan 4, 2012, 06:40 PM - Edit history (1)

cauliflower or broccoli, he stays they taste dirty to him, but I love both. This would be quick and easy enough to make for myself and use it for dinner when he's working nights, or for my lunches. Looks soooo yummy.

Fresh spinach, bean sprouts, red bell pepper, napa cabbage, red cabbage, sugar snap pea pods (frozen), ginger, garlic, sesame seeds. Oh, and some yakisoba noodles and Mai Ploi sauce.

The trouble with stir fry is that I can't seem to make a small amount. It gets away from me, becoming a huge batch. And the border collie doesn't really like the leftovers, nor do I by the third go-round.

I like the sound of yours a lot! I don't mind leftovers, but we usually invite a neighbor over when we make stirfry, so I dont usually have a lot leftover. Bill makes great Chinese food, and the two fellas can pack a lot of it away! We usually send a big tub of it home with Alan, and Bill takes the rest for lunch the next day.

random Italian seasonings, roasted red skin taters tossed with olive oil, garlic, and Parmesan cheese, steamed broccoli. No dessert, trying to lose weight.



Did you change your mind? Or are you sticking with your original plan? Yummy!

your's sounds much lighter, and really delicious!

I did do the ham and cheese thing, but I ended up using a roll of crescent dough instead of the puff pastry. It turned out really well!
I formed the 6 crescents into 3 rectangles, spread honey mustard, then laid a layer of shaved ham and cheese, folded them over and baked. Then finished off with a parmesan butter pan sauce. Not too bad, and Bill loved it. Really fast and just as easy to do as with the puff pastry. Plus I could make a much smaller batch. I think I am going to play with this idea for homemade stuffed pockets for my lunches.

Portuguese kale and potato soup with chorizo. Never had it, but have some kale that needs to be eaten.

I love the sound of this.

It turned out okay. I used the recipe from Epicurious.com. It called for water as a base. If I make this again, I'll use chicken stock. I also used Mexican chorizo, rather than Spanish chorizo, as that's what's available here. I guess I could have used linguica, but it's pretty expensive around here. The recipe says you can use smoked sausage, such as kielbasa, and I think I may try that version one of these days.

I make it pretty often, but we also keep some from the grocery store stocked in the pantry, just in case I don't have any made. We use it a LOT.

I just want to stick my face in the cheese drawer and gobble.

Something fast and easy for sure-- probably a decent store-bought sauce with some capers and red wine added over pasta. And I have lettuce that needs using, so salad too. Do we still hae some olive bread left?? Will mr beac notice if I eat it all standing up at the kitchen counter instead of serving it w/dinner?

I do antipasto on nights when I feel that way. A little cheese, some olives, salami if I have any, maybe caprese stacks, crusty garlic bread. Yummy stuff.

With prime rib leftover from a free dinner last night, frozen broccoli, mushrooms, carrots, celery, bell pepper, onion, garlic. The sauce was brown sugar, cider vinegar, hoisin sauce, soy sauce, and corn starch. Served over brown rice.

Hubby got an invite to a pre-opening party for a new restaurant. I got prime rib with the intention of bringing more than half of it home to make something with. I forgot I no longer had a bag of frozen oriental veggies so I made do with what I had laying around. It turned out pretty darned good!

trying to decide between stir fry and fajitas last night (had some good beef - sandwich cut steak) and ended up with fajitas last night. Which rocked, but now we're craving the stir fry too.

I had some skin on mashed potatoes that I stirred into some sauteed onions, garlic and kale. Garlic butter for flavor. I was going to add some veggie sausage that I had around, but I forgot. I drank an Odwalla Mango Tango smoothie as I was cooking and got all full.

Stuffed now.

and found that I love it fresh too. Great flavor.

Same thing tomorrow.

I could make a pot of chili and happily use it down to the bottom of the pan.

I freeze most things in servings of two.