The Strategic Homemaker

learning to follow the Father, care for the clan, and redeem the resources

Fridge Finds: What’s (Really) Cooking, Part 6

6 Comments

It’s my week to share  my meal plan (I think I’m the last to post in this blog party, btw), and in keeping with my post on grocery splurges, only one of the planned meals contains meat (Zuppa Tuscana), although we’ll probably get 6-8 servings out of that–so 2.5 meals. This photo and plan were actually from a couple weeks ago–but this is pretty typical. It was right when the cold weather started me on a soup kick. Thank goodness I started this post back then, because the third trimester has me requiring a nap every day, which has seriously cut down on productivity.

Anyway, here’s the fridge:

1-IMG_7577

–Top shelf: leftover coleslaw, ricotta cheese, bowl of pomegranate seeds (in the back–you can’t see it), leftover spaghetti sauce, carton of cream, leftover toddler milk

–Second shelf: Milk, juice, eggs, tiny amount of leftover chicken noodle soup

–Third shelf: leftover spaghetti bake, Italian sausage, plain yogurt

–little drawer: cheddar cheese, mozzarella, cream cheese

–top drawer: kale, delicata squash, apples

–bottom drawer: apples and carrots (I made an apple cake and a lot of applesauce)

–door: butter, parmesan cheese, garlic, ginger, leftover chicken broth, condiments

and here’s the meal plan–

Spaghetti Bake with Coleslaw. I don’t have a recipe for this, but basically I mixed cooked spaghetti with ricotta  and parmesan cheese, eggs, oregano, basil, salt and pepper, and topped with spaghetti sauce and mozzarella, then baked. I was planning to have salad with it, but then realized the green ball I thought was lettuce was cabbage, hence the coleslaw. Coleslaw recipe below.

Zuppa Toscana: except I’m going to be adding more potatoes and kale and a teaspoon of red pepper flakes and leaving out the bacon bits.

Refried Bean tacos (Cheddar cheese and plain yogurt are the only thing in the fridge to contribute to these–TSH is picking up some lettuce and tomatoes from our farm share on Thursday, and the pintos, stuff for tortillas, olives and onions are in the pantry.)

Dal Nirvana and rice. This is our favorite lentil dish. I asked TSH how lentils can be a comfort food, and he said he thinks it’s the cream, not the lentils, but whatever. It’s good. If you can’t eat dairy, you could probably substitute the cream with coconut milk or cream.

Carrot Soup and bread. The first time I made this, TSH was impressed that he liked it, because he “did not have high expectations.” Anyway, I make it when I have an excess of carrots.

The additional recipes

Tangy Cole Slaw Dressing (originally from the Taste of Home Cookbook. Use half a cabbage, plus whatever vegetables you want, all shredded or finely cut, and mix dressing ingredients together before pouring over vegetables. This gets better if it has a little time in the fridge to soak up the dressing.)

½ cup cider vinegar

¼ cup vegetable oil

¼ cup sugar

1 ½ teaspoons salt

¼ teaspoon pepper

¼ teaspoon paprika

Tortilla Recipe (if you have a little extra time, these are really good. I substitute 1/4 cup plus 1 tablespoon coconut oil for the half cup plus shortening in her recipe.)

Let me know if you make any of these!

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6 thoughts on “Fridge Finds: What’s (Really) Cooking, Part 6

  1. sounds good!! I definitely want to try that carrot soup! Never even thought of that before! 🙂 Hope you’re doing well in this last trimester. So soon you will have another sweet little baby in your arms!

  2. I’ve made the Zuppa Toscana before and it was so good!! Will have to try the lentils!

  3. We were going to have lentil soup later this week … I’ve just changed it to dal nirvana. Any idea if I can just substitute milk for cream?

  4. 3rd Trimester! I missed that news–congratulations! What happy news!

    I often cook your way, cleaning out the fridge to make use of what we have on hand before it gets wasted.

    P.S.–no it’s not a great idea to just substitute milk for cream in a recipe. Better to substitute yogurt or sour cream–1/2 per volume of the liquid the recipe calls for. 1 cup of cream; 1/2 cup sour cream (temper it–add a 1/4 cup of the hot liquid to the yogurt/sour cream to thin and warm it, then add the tempered mixture back to the recipe).

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