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Anne

Tonight I'm making quiche with leftover baby broccoli, bell pepper/summer squash/black beans from some quesidillas we had earlier in the week. Toss leftovers into a frozen pie shell with some egg and cream/milk, cheese and bake it. Yummy!

And the quesadillas are easy, too--sautee some summer squash/zucchini, bell peppers, corn, whatever strikes your fancy. Heat up some canned black beans with a little something spicey (like chipotle, ground or in adobo). You can do the beans whole (easy) or pop in the blender with chipotle in adobo (fussier and messier but yummy). Toss some of each and some cheese, cilantro if you've got it onto a whole grain tortilla in a pre-heated skillet and fold in half or put another tortilla on top, brown the bottom and flip. Cut and serve with salsa and sour cream.

kv

frittatas keep a couple of days. soon will be soup time--make lots of extra and freeze. big pans of eggplant parmesan or pots of ratatouille are nice this time of year. i second the quesadilla idea.

penny

I make sure to have our staples (rice, tofu, canned tomato (sauce or diced)) and then go from there based on what's in the pantry. What does streamlined mean for you? Little that I cook takes more than 10-15 min of prep and 95% of it cooks in 30 min or less.

I do my best to buy ingredients that I can use multiple times throughout the week in different ways.

Tonight i sauted some garlic with italian spices, a bay leaf, extra oregano and a dash of red pepper flakes. I then dumped in some tomatoes that are about to go bad along with a can of cannellini beans and a small can of tomato sauce and a heaping half cup of rice. I added a small can's worth of water, covered, and left it on low for 25 min or so. i just added some diced tofu dogs before i forget about them.

this is high on the "prepackaged" list for me, but was fast and is clearing the fridge and cupboard.

i still need to do better on breakfast and lunch. *sigh*

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