(Edit: Apparently I don’t know what day it is)
Welcome back to another week on the blog. It’s been dreary and cold forever now, I can’t wait until spring comes back.
Not much to say today except I want to try making soup finally I think. It mainly comes from necessity as, no lie, I have at least five bags of chicken bones in my freezer, that makes at least fifteen quarts of chicken stock. I’m running out of room! That’s not including the Costco chicken thighs I bought last week that I need to debone!
I’m not much of a soup eater but I’ve been eyeing some recipes on Pinterest that look warm and lovely. Plus, I got an immersion blender for Christmas I’ve been dying to try out.
On to the menu:
- One Pot Lasagna – The original recipe calls for sausage, I’m going to make it vegetarian.
- Stir Fry – I’ll be making this with tofu and a frozen vegetable mix, plus a bottle of Korean Teriyaki sauce I bought.
- Smoked Sausage Skillet – Instead of pasta, I’m going to try cooking this with rice.
- Sage-Crusted Chicken – This is just breaded chicken thighs with some sage, dredged in flour and eggs before breading. I’ll be serving this with mashed potatoes (possibly made with ricotta) and some microwave steamed lima beans.
We only have four meals this week because I thought I’d implement a leftover night once in a while. Some weeks we have no leftovers and others we have way too many. Pasta and stir fry tend to leave some left over.
Ingredients for dinners came out to $13.35.
This week for food prep I’m going to hard boil some eggs for snacks, debone the chicken, make chicken stock, and figure out what to do with a bag of kale mix that I didn’t end up using last week.