A few more ideas...though some may depend how health-foody the rest of your pantry & freezer are....
Peanut butter ideas:
- Thai/Malaysian style satay (chicken or pork ok for this).
- Add some into a stir fry (if you aren't sick of stir fries already!)
- dan dan noodles (recipes online call for special Asian noodles...but you can just use spaghetti or whatever you happen to have).
Spicy cuke salad Chinese style is one of my favorite ways to use up random bottles of Chinese sauces, especially the spicy ones. Good alongside any main dish that feels heavy IMO (i.e. 20 bites in a row of the same flavor will get boring) Delicious and it does get better over a couple days as the cukes absorb the sauce flavors.
http://appetiteforchina.com/recipes/recipes/sichuan-cucumber-salad Macanese minchi is a good option to make progress on soy sauce, Worcestershire and sugar or other sweetener all at the same time. Use whatever mince meat is cheap, add chorizo if you have it but not if you don't. I usually dump some diced veg (frozen peas or mixed veg if I'm feeling lazy) in there as well. Good without the fried egg on top...but better with it. Here is a sample recipe, but you can easily adjust it.
http://www.macautourism.gov.mo/dining/recipes_detail.phpWhen eventually you get through the peanut butter & a craving sets in....homemade nut butter in a food processor (even a small one) with nuts (any kind really) neutral oil (think canola should be ok for this although people usually use coconut or grapeseed) + agave/honey/maple syrup + salt.
You've cocoa almond spread already, but when that is finally gone any cravings can be filled by mixing your own with a little cocoa powder + nut butter + sweetener (agave / maple / honey).
You could also make a quick jam if you happen to have chia around. Put some frozen berries in a pan, add some lemon juice. As they heat up, smash with the back of a wooden spoon. Let 'em break down a while, then sweeten to taste (agave / syrup / honey all ok). sprinkle in some chia & stir. Remove from heat, let sit. If it's too thin, add more chia. If it's too thick, add some water or juice. Keeps in the fridge for a week or two. Comes together in about 15 mins.
Lastly...bento cookbooks and/or websites are a great source of ideas to use up random bits and bobs in the kitchen. The idea for packing a bento is to whip it all together to "fully cooked" temperature while the kids eat breakfast, so this means all the dishes must come together very quickly.
Most bento side dishes involve blanching a veg, then adding some sauce (e.g. Marinated Bell Peppers...blanch, then while hot soak in marinade of oil + vinegar + basil + salt & pepper; or spinach & sausage salad = blanch spinach, roast (in toaster oven) or fry some sausage, toss 'em together & season with soy sauce + pepper). You can use this same idea with your random bottles of prepared sauces. If you don't like the result...well, it's only a tiny amount for side dish of one meal, so no massive waste.
(This challenge is having the opposite result on me right now, I just want to go buy lots of yummy condiments!)