This month’s challenge should be fairly easy so I hope we’re all doing good. I meant to tell you yesterday and forgot — When Chad was living at home and loving to cook, he never used a recipe. He just made up things and I was always in awe of the things he would put together. Sometimes, they were just awful but most of the time, they were delicious. He loves garlic and he might saute apples and add garlic. No . . Chad . . don’t do that! For the longest time, if a recipe called for something and I didn’t have it, that was a big roadblock. I couldn’t improvise, but watching Chad cook taught me to make it work . . somehow.
The other day when I was cooking the roast beef, which we had as leftovers last night, I didn’t want it to be my standard roast beef. I was looking in the cabinet and had a can of tomatoes with Hatch chili peppers . . kinda like Rotel but with Hatch peppers. I added that to the roast and it give it just enough of a different flavor to be really good. I’m trying to learn to use what I have in different ways to change things a bit.
This morning for breakfast was another oatmeal day. I had refrigerator oatmeal (and there’s enough left for tomorrow so I’ll have it again and then we’ll move on to something else) but I added a chopped apple and cinnamon to it this morning.
For lunch we had leftover brisket, the beans I showed earlier, and a pear.
For dinner, we had roasted chicken with roasted potatoes, okra and tomatoes that I had canned from last year’s garden and eggplant salad from last year’s garden.
Chicken to Roast
The chicken was seasoned and fresh rosemary was added last night. This afternoon I added a sliced onion and lemon to the cavity and under the skin. It was roasted in the Nesco roaster so as not to heat up the house, and to use electricity (solar) instead of propane for the oven.
Dinner
Carol Harper says
Tuesday still working out of freezer, fridge and pantry. Tonight it was veal picata and fresh asparagus we bought from the farm down the road on Saturday…
JudyL says
Pretty easy so far, huh?
Katie Z. says
Fresh strawberries from our garden were the highlight of another successful day, but otherwise we just ate bits and bobs from the fridge and pantry. I usually cook more, but the morning sickness keeps me down! I did get a chicken out to defrost and put in the crockpot tomorrow!
Krista says
I’m not a prepper, but I’m reading and following along. Maybe I’ll get some inspiration. Or not – but either way I’m sure I’ll learn a lot from everyone’s experiences. This month’s challenge seemed pretty easy, since I generally shop once a week anyway. So I did my normal shop on Saturday, and so far, so good. It helps that I have no car this week, so spontaneous trips to the store can’t happen even if I want them too 🙂
Barbara says
Eggs for breakfast, beef patty with avocado and tomato for lunch, roast with asparagus and green beans for dinner, all out of the frig and freezer…afternoon snack was a cup of home made soup out of the freezer…if I want anything later this evening it will probably be some raw almonds.
This has brought an awareness about some things and also a comforting feeling about other things….and I also know that some of the other challenges will be more of a challenge for me, so I’m looking forward to learning as much as I can.
I am reminded of the saying…
how do you eat an elephant?
one bite at a time
Norece says
No shopping today, though I was tempted as I had to run an errand in a town that has a chick-fil-a and I usually get a lemonade!
Sherrill says
I had cereal and milk for breakfast, trail mix for lunch (leftover from when we went to see the Rangers on Fri. night) and a baked potato with butter and sour cream for dinner. Ate a lot of Good & Plenty’s in between lunch and dinner so the baked potato was enough–YIKES!!
Dianne says
Breakfast – Cinnamon rolls
Lunch – Leftover pizza from dinner last night
Dinner – Chicken Fettuccine Alfredo, peas and green beans
liz says
Didn’t report yesterday, but I had good a good reason to stray – went to exercise class (water aerobics) and then to the doctors for blood work. It was impossible to pass up the Braums breakfast bagel.
But, I have been faithful since then – eating from the fridge and pantry.
Tinkerfeet says
I am a little late to post but here I am. We went hiking at the Grand Canyon it’s only a couple miles from us and I took everything we ate from home. I always do. I use to laugh at old people who would stop along the way and eat a picnic well now I am that old person and I understand why, the food is so much better if it is made at home.
Deb K says
Judy, this challenge is a typical week for me. I work from home and live out in the country. There are often full weeks or longer where I don’t leave my property. Through your blog, I got interested in pressure canning. That’s something I haven’t done before. I’ve been eating some of my canned chicken on salads this week and patting myself on the back. It’s so good! Last night I watched a youtube where the woman mentioned home canned chicken should be cooked for 10 minutes before eating. If I followed the Ball Blue book to the letter and my All-American pressure canner stayed steady on at 10# (I love that thing!) for 75 minutes for pint jars, why do I have to cook the chicken again? Do you cook chicken again after opening?