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Pantry Challenge - Page 4

post #61 of 192

RIBS - for Melissel.  I have made the NYT oven method recipe and it worked well.  I wasn't crazy about the sweet vanilla rub, but it wasn't bad and the method was easy.  I have 2 or 3 more packs of ribs to use and will most likely use this method and also try a Slow Cooker method.  I like starting with a rub and finishing with a sauce.  I usually make a home made rub, but for sauce I like Annie's Smokey Maple BBQ.

 

When we tried finishing oven cooked ribs on the grill, they were so tender and falling apart (which is good!) that they were too difficult to grill, so the broiler is a good alternative.  When we tried doing the whole slow cook on the grill last time, it didn't work well for us, and the ribs were a bit dry and tough.  We prefer easy and tender.

 

Here is the recipe I tried with the great oven method.

http://www.nytimes.com/2010/06/30/dining/30curiousrex.html?_r=0

 

These are 2 slow cooker ones I've been wanting to try and will probably do the first one this week.

http://nomnompaleo.com/post/3762844557/slow-cooker-korean-grass-fed-short-ribs

 

http://paleomg.com/crockpot-coffee-ancho-chile-short-ribs/

 

 

Ground Beef and Red Lentils -

 

I have made 'sloppy joes' out of this and it turned out great!  I read a few recipes online  for regular sloppy joes and also for red lentil sloppy joes for tips on seasoning and adapted it to what I had on hand.  I thought the lentils mixed in nicely with the beef, and since there were some peppers and tomatoes in there, you couldn't easily tell.  I think I used about 1/2c? of red lentils for 1lb of beef.  I might do that again, I have the ingred....

post #62 of 192

This just came up on my facebook feed for whoever it was that wanted an overnight oats recipe.  http://www.onehundreddollarsamonth.com/pumpkin-pie-steel-cut-oatmeal-crock-pot-recipe/  Don't use regular rolled oats because they come out GROSS.  Use steel cut oats because they are perfect for the slow cooker and make sure to SPRAY WELL with cooking spray because otherwise you'll have to pressure wash your pan.  UGH.  Ask me how I know.

 

 

 

Just made another batch of banana muffins from those danged bananas in the free*er.  They are killin' me.  Also, made two loaves of bread since we ran out yesterday.  I fro*e the last two servings of chili in mason jars for lunches another day.  Also, I have a batch of vanilla yogurt incubating right now.  I think we will be making chicken tacos for dinner tomorrow and a batch of that pumpkin pie steel cut oats for breakfast.  I just went and spent a ridiculous amt of money at Wal-Mart on things like shampoo, toothpaste, toothbrushes, etc and there's no more money for food.  *sigh*  All three kids needed sneakers of course.  

 

Anyone have an outta-this-world acorn squash recipe?  I have one to use.

post #63 of 192

Also, this is really really good if you cut way back on spice.  I don't do spicy and neither do my kids and this set all of our mouths on FIRE.  But the second time I used like 1/3 of the amt of spice and it was incredible.  Even my bean-hating kids loved it. http://www.theppk.com/2009/11/snobby-joes/

 

Oh and in trying to find that recipe in my bookmarks, I came across this for steel cut oats in the crockpot as a base recipe.  Add whatever you like.  My favorite is plain and topped with homemade applesauce.  http://www.thekitchn.com/slow-and-easy-how-to-cook-perf-105077

post #64 of 192

Well I can't find the lentils so I guess that idea is out.  I must have gotten rid of them during my last pantry challenge (which was over a year ago, yikes!)  Some visitors gave us some fish- salmon and blue gill.  Grilled the salmon last night, planning to grill the blue gill tonight. 

 

I finally made that blueberry smoothie.  I used 1/2 frozen banana, about a cup of frozen blueberries, a scoop of vanilla ice cream, 2 TBSP sugar, and enough milk to mix it all up.  DS, who says he doesn't like blueberries, slurped it down!  Yay!  Maybe I'll be able to finally get rid of these blueberries!  And now I don't feel so bad about not being able to get to the grocery store for fresh produce.

 

We're expecting rain and snow the next couple of days, which means the roads will be impassable and there's a chance the power will go out (we live in the middle of nowhere).  This time I'm getting prepared.  I'm filling pitchers with drinking water (our well doesn't work when the power is out) and making sure we'll have plenty of food that we can eat without cooking.  I'm baking some applesauce bread for breakfast now and I plan to toast some pumpkin seeds to snack on.  Also trying to motivate myself to stop being lazy and make some mayo and hard boil a couple of eggs.
 

post #65 of 192

Decided to switch the timing a bit....

 

today/Sunday

- leftover frittata and bread with jam for breakfast

- leftover soup for lunch

-Going with this other ribs recipe and making them today (they are more hands on than the slow cooker ones, so good for a sunday).  They are in the oven now!  Serving mashed potatoes and buttery kale (both from garden) on the side.  Bread for the kids - they might not be into the ribs.....

 

http://zenbellyblog.com/2013/05/23/char-siu-style-spare-ribs/

 

Going to do the overnight oatmeal tonight so our school day morning is easier  :)  I'm going to try this one that uses steel cut oats and pumpkin (have some in the freezer)  ETA - just saw justmama posted this, too!  I had started this way earlier today and left it open so I didn't see!  :)  

http://www.onehundreddollarsamonth.com/pumpkin-pie-steel-cut-oatmeal-crock-pot-recipe/

 

Tomorrow/Mon:

overnight Pumpkin Spice Oats for breakfast

lunch - leftover tuna for me, PB or bean burrito for little one

Snack - since I'm thawing some pumpkin, I want to try this recipe for 'cookies' made with pumpkin and almond butter - seems like they'd make a good after school snack

http://www.wholefoodsimply.com/chookies-cookies/

Dinner - possibly a gingery soup with the leftover pork, but not sure

(kind of based on the second day recipe here...not sure about eggs in there though  :)  )

 

http://www.theclothesmakethegirl.com/2012/02/23/5-spice-slow-cooker-pork-ribs/

 

I know I will buy a few things at the store tomorrow or Tues,   I need to make a well thought out list and plan dinners for the rest of the week (coffee, eggs, sour cream...).  Maybe slow cooker pork roast on Wed....

post #66 of 192

Just found a whole bunch of cream cheese in my fridge.  It's all unopened, expired just a few days ago. What can I do w/ several packs of cream cheese???  It says not to freeze it on the box.  Two ideas I've already thought of: spread on top of applesauce bread, spinach artichoke dip. 

post #67 of 192
It freezes just fine for cooking. It just gets a little grainy if you are using it fresh. It is fine for cooking.
post #68 of 192

Mmmmm artichoke dip....I've also seen recipes on Pinterest for Jalepeno popper dip that sound good....or just poppers!  I like to make a smoke salmon dip/spread from Ina Garten that is really good if you happen to have smoked salmon....it isn't cooked though so not sure if that would be an issue as PP mentioned it can be grainy (I haven't tried freezing it so I don't know about that).

post #69 of 192

My kids haven't even noticed a difference with fro*en cream cheese that I've thawed.  I say, do it up!  But shoot, I'd probably make a cheesecake.  

post #70 of 192

Thanks SpringShowers! 

 

I already used 2 packs for the spinach artichoke dip.  DH hasn't tried it yet, but DS turned his nose up at it. I am soooo tired of him saying "I don't like it".  He has gotten to be such a picky eater!!!  I mean, come on!  Who wouldn't want to eat hot spinach artichoke dip as their veggie?  I sure would, but I can't because I'm doing this Whole30 thing.  Okay, vent is over now! 

 

I went through the pantry and deep freeze to see if I'd overlooked anything.  We are so low on meat, eggs, and fresh produce.  It looks like this week is really going to be a pantry challenge.  I don't cook with beans very much so I don't have a lot.  I have a few meals planned in my head but it seems like for everything I want to make, I am short at least one ingredient.  Hubby is a picky eater but it's his fault we haven't gone grocery shopping, so he's going to have to suck it up and eat "weird stuff".  Hopefully the creative juices will start flowing.

post #71 of 192

Not doing very well at this challenge as it's the Thanksgiving weekend here.  Yesterday I hosted a party and today we went out.  I did managed to use two cans of soup from the pantry.  Tomorrow I'll make some pasta to go with our leftovers.

post #72 of 192

Cutting it close, this week may be the last week! Eek! 

 

We have plenty of potatoes, plenty of oranges..that's really it when it comes to fruit..maybe a few apples? In the pantry we have tuna so there's a lunch for us, and I have a fresh (frozen) pizza to make for another lunch..roast chicken for a dinner, and I can turn that into soup too. The biggest thing, like most, is the snacks! My kids are so picky and when they want snacks, they turn their noses at things I can make from what is in our pantry. 

 

And I think if I offer popcorn one more time, they will freak! 

post #73 of 192
Quote:
Originally Posted by justmama View Post
 

This just came up on my facebook feed for whoever it was that wanted an overnight oats recipe.  http://www.onehundreddollarsamonth.com/pumpkin-pie-steel-cut-oatmeal-crock-pot-recipe/  Don't use regular rolled oats because they come out GROSS.  Use steel cut oats because they are perfect for the slow cooker and make sure to SPRAY WELL with cooking spray because otherwise you'll have to pressure wash your pan.  UGH.  Ask me how I know.

Quote:
Originally Posted by justmama View Post
 

Oh and in trying to find that recipe in my bookmarks, I came across this for steel cut oats in the crockpot as a base recipe.  Add whatever you like.  My favorite is plain and topped with homemade applesauce.  http://www.thekitchn.com/slow-and-easy-how-to-cook-perf-105077

 

Argh, you're killing me!!! I love steel-cut oats and miss them so much, but they trigger my gluten issues (even the gluten-free ones). I've been craving them lately too! Those recipes sound SO delicious.

 

Quote:
Originally Posted by artemis33 View Post
 

RIBS - for Melissel.  I have made the NYT oven method recipe and it worked well.  I wasn't crazy about the sweet vanilla rub, but it wasn't bad and the method was easy.  I have 2 or 3 more packs of ribs to use and will most likely use this method and also try a Slow Cooker method.  I like starting with a rub and finishing with a sauce.  I usually make a home made rub, but for sauce I like Annie's Smokey Maple BBQ.

 

Thank you! Our visiting relatives have headed home now, so we're back to feeding ourselves once the leftovers from last night are gone. I'm going to pull out those spareribs and see if I can pull this together. 

 

ETA: I used some past-their-prime apples to make apple muffins as snacks, and the whole house smells yummy!


Edited by melissel - 10/14/13 at 9:26am
post #74 of 192
Thread Starter 

Sunday was meatballs and pasta with red sauce

 

Monday: B: cereal

L. Chicken and mashed potatoes

D: Turkey shepards pie

* I cooked up the last of the 10lb bag of potatoes. I had enough for the shepards pie and some left over so I set aside for the kids lunch. They love mashed taters.

 

Tuesday:

B: Oatmeal, home canned apples

L. Rolled cold cuts (a purchase DH made for a car trip we made this weekend, this is what is left), oatmeal choc. chip cookies, yogurt (last in the fridge)

D: Bacon spinach quiche (bacon and spinach from the freezer, eggs from our chickens, homemade crust)

 

Wednesday:

B: Banana or Pumpkin spice muffins

L: PB and Honey, annie organic gold bunnies or oatmeal choc. chip cookies, cantaloupe from the garden (the last one)

D:Chili with cornbread

 

Thursday

B: Cereal or Oatmeal

L: Left over quiche or scrambled eggs and toast

D: My knit night (DH will mostlikely make pancakes or waffles for the kids)

post #75 of 192
Thread Starter 
Quote:
Originally Posted by justmama View Post
 

 

Anyone have an outta-this-world acorn squash recipe?  I have one to use.

 

Slice the acorn squash in half, sprinkle with cinnamon, nutmeg, ginger, and brown sugar with a pat of butter (or honey if you don't do brown sugar). Cook at 400 until done (usually 45 mins)

 

It's really good with ground sage sausage or you can add the sausage to it (already cooked and drained) and serve all together. My family loves it.

post #76 of 192
Thread Starter 

Dh started sprouting lentils for the chickens so that should use up some. I sneak them into a lot of our food too.

post #77 of 192

Update :

 

The ribs I made last night were great!  Lovely glaze on the outside and nice and tender.  I skipped the last glaze under the broiler because some of the sauce in my roasting pan was starting to burn a little (I think my oven is tilted - it was just one side)  and I didn't want a smoky mess.  This recipe:

http://zenbellyblog.com/2013/05/23/char-siu-style-spare-ribs/

 

The overnight oats were not a hit.  I thought they were gross  :(  Might have been partly because it was home grown/frozen pumpkin so not as smooth as a can, but I won't be making those again.  I'm willing to try plain ones with cinnamon though.  It did smell good!

 

 

My 8yo is driving me crazy - she doesn't like the soup or the bread or the oats or tuna salad or PB sandwiches all of a sudden (but I have nothing else to make her to take for lunch!) or the cheese she likes in grilled cheese if it is just cubed up for a snack.....or the carrots from the garden when they are cut up in her lunch...or the homemade plain yogurt (that I top with homemade granola and maple syrup - what's not to like??).   I don't know what I'm going to do with her.  Husband keeps bringing home 'snacks' and 'treats' so she is basically eating very little and waiting for those.  Grrrr....

post #78 of 192

Today it's gonna be leftovers from the fridge/freezer here. And I am making a bone broth with some marrow bones and vegetables ends from the freezer. I will use the broth in a couple of recipes later this week.

post #79 of 192
Quote:
Originally Posted by Paxjourney View Post
 

 

Slice the acorn squash in half, sprinkle with cinnamon, nutmeg, ginger, and brown sugar with a pat of butter (or honey if you don't do brown sugar). Cook at 400 until done (usually 45 mins)

 

It's really good with ground sage sausage or you can add the sausage to it (already cooked and drained) and serve all together. My family loves it.

I did that tonight with the acorn squash and it was DELISH!  I got my younger two to try it(picky eaters) and one proclaimed it "not bad" but didn't want more than one bite, and the other hated it.  I think it was the texture though.  My oldest said she liked it though and ate a small portion but she's my adventurous kid who orders salmon in restaurants and such.  So the girls had ham with the squash and I had a veggie burger without the bun and we had garden green beans and brown rice with it.  

 

The pumpkin steel cut oats didn't go over well.  It smelled incredible but it didn't cook up super thick like I like mine so two of my kids loved it and ate their portions but the other portions will turn into pumpkin muffins tomorrow most likely.  I think we'll stick with our typical plain oats with applesauce.  

 

Lunch was pbj or grilled cheese with grapes.

 

 

I made up some banana muffins, yogurt, and bread this weekend so breakfasts will be easy.  We have a leftover slice of pi**a, some leftover ham and rice, and one serving of chili for lunches tomorrow.  And after that I think I have to get creative.  

post #80 of 192

Can I join in here? We really need to use up what we have & clear out the pantry. I coupon shop & have a LOT in there - and it eneds used badly.

 

I just found pantry beetles again :( twice in 2 years, in 2 different houses, Only way I know to get rid of them is to use / toss everything & clean really well & spray for them.

 

My goal is to use up at least 5 items from the pantry a day, and 2 of those must be dry goods / pasta / mixes not in cans.

 

Tenative meal plan for this week:

 

Today:

 

Lunch: lunchables for dd, cup a soup for me. Not big lunch eaters around here - normally we have leftovers

Dinner: pot roast with potatoes & carrots, maybe make brownies / cake for dessert?

 

Wednesday:

Breakfast: Muffins {uses up 2 mixes from pantry}

Lunch: Leftovers from previous dinner

Dinner: fish sticks with mac & cheese & canned veggies {uses 2 boxes mac & cheese plus can of veggies}. Maybe cornbread to go with {would use another 2 mixes}

Tomorrow is also supposed to be cool all day, so will bake some date bread mix I have for snacking on.

 

Thursday:

Breakfast: homemade pancakes {uses up 2 mixes} with turkey sausage

Lunch: Leftovers

Dinner: Chicken thighs with mashed potatoes, gravy, and canned veggies. {Uses 2 pouches mashed potatoes plus a can of veggies}

 

Friday:

Breakfast: muffins {uses 2 mixes} or turnovers {uses a can of pie filling}

Lunch: Leftovers

Dinner: either leftovers or leftover chicken with spaghetti {uses 2 pouches noodles & 1 jar of sauce} and canned veggies

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