Hope everyone is doing well. I love the comfort recipe ideas!
I usually pick up groceries once a month, and that time is quickly approaching. I'm actually finding I like it, as it prompts me to be more creative with what we have on hand. In the past few weeks:
~Used up the large bag of bacon bits in omelets, on top of pizzas, in stuffed portabellas, and the last of it last night sautéed with the spaghetti squash purchased many weeks ago, baby spinach, and garlic. The latter yielded 4 servings.
~We've been slowly eating the large package of sweet rolls leftover from our Halloween party. Just 4 more to go. ;)
~Speaking of party leftovers, I gave our neighbors the unopened bottle of spiced apple cider. The kids will drink it.
~I didn't have time to make the little smokies in blankets for said party, so I made half to take to the above referenced neighbors last weekend, and will make a final batch for game day this upcoming weekend. Game day food will also use the rest of the jar of jalapeno jelly and half cream cheese cube.
~Leftover fresh veggies and dip from the party were divvied up for DH's lunches.
~Various proteins from our 3 freezers over the past two weeks included a pound of chicken breasts, locally grown ground beef and pork, a few cuts of steaks, and a pound of pork chops.
~We were given a lot of potatoes and carrots from the neighbor's garden. Last week, I made glazed carrots with some of them, and the rest I processed for DH's lunches. Potatoes were mashed for a supper side last week, and some diced with locally grown ground pork for a brunch last Saturday. I'll make smashed potatoes Thursday night, and a potato soup Saturday. That should take care of them. :)
~I've put a laser focus on fresh produce this week to ensure nothing goes to waste. The aforementioned portabellas, an eggplant was made into tempura fries, asparagus was wrapped in bacon, baby spinach was used in salads and the rest will be sautéed for supper tomorrow night along with the remaining asparagus, and I'm hoping the remaining avocado can be rescued into guacamole this evening.
~Speaking of bacon: It was utilized in two brunches, and wrapped around Sunday's asparagus.
~Last night's slow cooker pork chops used the rest of the jar of locally made apple butter. SO good.
~Thursday night I'll use the package of shirataki noodles, along with the can of salmon.
All that remains as far as fresh produce is a container of cherry tomatoes I haven't yet addressed. We have frozen vegetables which will get us through until grocery day.
What I've been doing is pulling a few proteins from the deep freezer and putting them into the kitchen freezer rotation. It seems to work out well.
And, I put on this weekend's calendar to make banana bread, so hopefully I'll actually remember. There are a few frozen bananas calling my name from the freezer.