Are you looking for meal ideas with leftovers?

Me tooooo. That’s what I’m always doing because I have leftover something but, not usually meat. I have to tell ma man DON’T TOUCH…those are for lunch. he he. I know, its not nice, but I am trying to prep the most amount of meals in the least amount of days and this is the only way.

So, here’s my weekly menu from last week.

Click the link below to get the pdf version of it.

October Weekly meal plan and grocery list

Let me know if you have meal ideas for frozen strawberries, canned chick peas, almonds, and cuccombers. Now, I am hoping you’re not going to suggest I put those all together…One word…YACK!

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I’m LIVE again.

Wow, I have been having trouble with my service provider and wasnt able to get onto my website, but it seems to be working again…as you can see:)

I have been up to A LOT of stuff. Here’s the run down.

Date night with ma man

we had been putting off date night for a while because we had so many other projects on the go, but this weekend, we got errrr done. We played cards at the trailer with the camp ground people. It was lots of fun. Next date for October is pistal shooting in Stittsville…woot woot:)

Writing my memoir

I have been writing stories for a few years now with the intent of making a book out of them, but I was struggling with how to make it into a book. I took some training, but it felt like they were mostly about promoting my book, and i will use those later, but right now, I need something to help me get clear on the writing and…I FINALLY found a good book. Its called “How to write a memoir in 30 days. I am on Day 4 when i should be on day 7, but that’s because the stories take a bit of time and…i need to be in the mood to write. After all, it’s my life story. However, I am not rushing as it WILL get done! But the most important part is…writing, which i am always doing. So, not to worry. Once I have the stories all together, I will share some of them with you, but for now, this is the new project I am working on. I have decided to write about the journey to writing this book on my blog. So, if you are thinking of writing a memoir, keep your eyes peeled.

Having fun – making food using mix recipes and left overs

Every Sunday, I go grocery shopping, but before I do, I usually go eat Pho soup and write my meal plan. However, this summer I have slacked because again of other projects, like our…NEW TRAILER:). It is soooo amazing and HUGE. Its a 2 bedroom. So, now when my girls weekend comes around, no one will have to tent it…unless they want to.

BUT….I’m back on menu planning because there was way too much eating out and..it was eating at my budget.

For tomorrow, it’s Slow Cooker pot roast…a la Tina🙂

Top sirloin – size? put 3 fists side by side and that’s how much.LOL. I never really look at the size, but rather the price and will I be able to get 3-4 meals .

1 pkg onion soup mix

1 1/2 cup homemade chicken broth

2 cups of water

1/4 cup of left over red wine…it smelt vinegary:(…what a waste.

1/2 onion

2 carrots

Directions

  • Cook the onions in a pan first. I used nothing but water. Ocne cooked, put aside in a bowl
  • Put the meat in the frying pan…sear each side as much as you want. I did it for 2 minutes each.
  • Slice carrots and put them at the bottom of the slow cooker before you put the meat in.
  • Put the meat on top of the carrots.
  • Poor the homemade chicken broth over the meat.
  • Poor the onion soup package over the meat.
  • Poor the 2 cups of water in the slow cooker too.
  • Poor the left over red wine beside the meat and not over it. I don’t want the meat to taste like wine.
  • Put the cooked onion over the meat.
  • Press the slow cooker button program to low. I like to let it cook for 8 hours.
  • Oh ya, don’t forget to turn off the stove after you cooked the meat
  • Mine will be ready for dinner tomorrow. Mmmm, I can already smell it cooking…mmmmm

Let me know how yours turns out.

 

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Weekly Meal Planning

Weekly meal planIf you don’t have a lot of time or money, then you’re going to like this article. Every week, I usually go and eat pho soup and while I’m there, I prepare my weekly meal ideas. However, I do it with the intention of trying to save money and make more than 2 meals each.  Well, there are some weeks that I do great and some that are not so great. It depends on what’s on sale and if I feel like cooking. It does happen that I eat out a lot, but I try not to because it’s very salty and, I prefer my cooking.

I put together a template that you can modify with meal ideas and what groceries you need. I also put some links to recipes from other people. Next months meal plan, I will be sure to put my own recipe links because most of mine involve using leftovers.

Weekly meal plan and grocery list

If you have other meal plans you wan to share, please add the link or send me the document so that I can post it.

Have a wonderful week.

Tina

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What to do with leftover cilantro or mint?

My Man made a wonderful lamb last Tuesday and it was amazing!!! I know I said he doesn’t cook, but he does…sometimes😉. There was a little bit of it left over the next day and I was going to make a salad with it, but….he ate it when we got home from work. Oh well, on to the next idea. We had lots of leftover cilantro or coriander, and mint from the lamb and I wasn’t sure what I could I do with all those herbs. So, what do I do? Google ideas and poof. I found a recipe I LOVE. Vietnamese food. I LOVE Pho soup, spring rolls, salad rolls, vermicelli salad. OMG, I could eat this every day, but I would be a bit broke and overweight because of all the rice noodles.

After going through my pantry and the fridge, I saw that I had the leftover ingredients from previous recipes and could make shrimp rolls or vermicelli salad. I decided on both, but only wrote how to do the rolls. However, i added a link at the bottom for a good recipe.

Here’s what I had for leftovers :

  • 10 small shrimp
  • 1 piece of roasted chicken
  • 30 rice wraps
  • Hot sauce
  • Shredded carrots
  • Lots of Mint
  • Lots of cilantro
  • ½ seedless cucumber (I hate seeds in them)
  • 1 left over roast chicken meat

And here’s what I came up with shrimp rolls and vermicelli chicken salad.

IMAGE

 

Shrimp rolls

3 small shrimps

1 Rice rap stuff

1 Mint twig

2 Cilantro twigs

ÂĽ piece of Lettuce

Small amount of Vermicelli (optional)

4 pieces of shredded carrots

 

1 ingredient Dipping sauce

  • Hoisin sauce and that’s it. Dip away.

If you like the peanut butter one, here’s one you could make with leftovers too.

Peanut Dipping Sauce

  • 1/4 cup creamy peanut butter
  • 1 tsp hoisin sauce
  • 1 tsp soy sauce
  • 1 teaspoon Sriracha sauce
  • 1/3 cup water

 

Instructions:

  • Cut up all the veggies and meat to be in slices so that it will fit lengthwise
  • Rice paper rolls – get a large enough bowl to fit the papers in, and poor very warm water in it. Dip 1 rice paper at a time into the water for 15-20 seconds. I hold it down and swirell them around. Make sure not to make them too soft, but slightly firm so you can roll them. Immediately remove from the water and place flat onto a cutting board.
  • Time to fill the rolls – Place a few pieces of shrimp, lettuce, carrot, cucumber, and if you want a small amount of noodles and a bit of cilantro and mint. Do not over stuff the roll!
  • Roll everything up tightly by gently pulling at the bottom of the roll and roll in the filling. Try to tuck the filling in as you go. I say try because those little suckers don’t want to stay in, but you’ll get it…after 3 tries😊
  • Place on plate or what I did I put 3 in my mouth and the other 3 I saved for work the next day. NOTE: they will stick to the bags, so add a bit of water to the storage bag, or do like someone else said and wrap each one in siran rap. Ah, for me, that was way too much work.
  • For the Dip – – just put the hoisin in small dipping bowl and voila. And for lunch, buy those salad dressing containers and put it in there.

 

Here’s another recipe I found online for the vermicelli salad that looked amazing, but had stuff in it I couldn’t eat like cabbage or hot peppers. WOW, talk about running to the bathroom for me😊.

Enjoy and if you have other recipe ideas for left overs, please share in the comments below.

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Lookout Alfredo, here’s comes cream cheese

I had bought some fresh spinach ricotta stuffed pasta, but I didn’t buy the sauce because I was going to make an oil and garlic sauce, but The Man wanted a sauce. However, the spaghetti sauce was frozen. So, what did i do? Look up recipe for something with cream cheese and found this one on Food.com .

It was really easy, but I’m warning you…it’s VERY rich, so don’t put too much on. Maybe add a blop and dip the pasta in it.

Ingredient I used in the house

1/2 of the cream cheese recommended

2 tables spoons of butter as that’s all i had left

poured in 10% cream because we don’t have milk.

pepper….pepper…and more pepper…but not too much.

Spinach and ricotta stuffed pasta from Giant Tiger that cost $2.50 each bag. I used only one.

Also, I didn’t follow the instructions, but it turned out OK.

Here’s what the pasta and sauce look like separate. I know I know, I should have taken the photo together, but as I said before..when the Man is hungry, I just get enough time to take the photo when things are cooking..wink wink.

 

 

 

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Best, easiest and cheapest french onion soup for 2 people

My Man loves French onion soup that I make. He use to love the one at The Kegg, but after having mine, he prefers mine. So last night I was hoping to go out for dinner, but he asked me to make French Onion Soup. I love the man, so I did, but not without giving him a bit of the biz about not taking me out. For those that don’t know what “the biz” means, it’s teasing him.

The one thing you’ll notice in my recipes though is I rarely use the same ingredients. This latest version I used he LOVED.

Here’s what I used

½ Beef stock (store bought)

2 table spoon of butter

1 cup of water

Packet of onion soup mix

1 small onion chopped length wise. If you chop too small it doesn’t really taste like onion soup, eh!

2 pieces of white bread (whole wheat bread is too sweet for us)

2 square slices of Swiss or old cheese

 

Instructions

  1. Cut the onions into big pieces as that’s what makes the flavor
  2. Melt the butter on medium heat. Add the cut up onion to the butter and cook for about a minute
  3. Add the broth and water to the beef stock and water. I have also used my homemade chicken stock which tastes really good too
  4. Add the onion soup mix packet
  5. Turn the stove oven on broiler onto high. This is to cook the cheese
  6. Cut up the cheese into thin slices and make 4 slices. I prefer slices because shredding is a pain, but whatever works for you is fine.
  7. Toast bread and the use the onion soup bowl to cut out the circle in the bread. You can keep left over bread to make croutons or breadcrumbs. I just throw it out. It’s too much work for me.
  8. Place the soup into the soup bowls, then place the toast on top, but don’t push it in or the cheese wont melt in the oven. Then add the cheese to the top
  9. Place in the over for about 3 minutes, but keep looking

VOILA! Your soup is ready to eat.

P.S. This is the first recipe I actually wrote down with amounts listed. I never do because I like to wing it in the kitchen and so far, it’s been OK.

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