Last week’s menu had my family scheduled to enjoy Mother’s Day Dinner with friends. Unfortunately, Rew and I both came down with a cold on Saturday. My older kids demonstrated their mad microwaving skills and heated up a freezer meal to make Pulled Pork for my Mother’s Day dinner. Last week, I saw several recipesRead More
Dinner Menu Plan – Week of May 3rd
Sometimes I wonder why I post my dinner menus. It seems a little silly to broadcast to the world what we are eating at Chez Leftovers. However, I find a lot of recipe ideas from viewing other blogger’s menus, so it only seems fair that I return the favor. When viewing other blogger’s menus and recipes,Read More
Modified Once- A-Month Cooking Plan
Once A Month Cooking can be adapted to whatever you want or need it to be. Not a casserole person, then don’t make any. Like to use lots of fresh vegetables in salads and stir-frys, then pre-cook meat, beans, and rice to use in those meal and then add fresh vegetables the night you prepareRead More
Dinner Menu – Week of April 26th
I have had a busy day resolving issues with the DMV on our truck so that I could legally pick up a load of hay for the horses. Now that I know the animals all have food, I can turn to the menu for my family. 😀 I found a few new recipes while IRead More
Sautéed Summer Squash and Zucchini
The seasoning for this dish was inspired by the Vegetable Lasagna I made last week. The zucchini layer was so delicious that I ate a lot of the zucchini slices that were intended for the lasagna. Ingredients: 1 Tablespoon olive oil1 medium zucchini, thinly sliced1 medium summer squash, thinly sliced1 teaspoon basil1 teaspoon oregano1 teaspoonRead More
Speeding Up Vegetable Prep
I was so pleased with the Vegetable Lasagna that when I found out a friend was having surgery, I decided to make it for her and her family. The memory of how long it took me to assemble the lasagna was fresh in my mind, so I was determined to find ways to reduce theRead More
Menu Plans Are More like Guidelines…
I make menu plans because it saves me time, money, and reduces our food waste. In a previous post, I shared how my menu planning has changed over time. I thought it would be nice to share how some of the bloggers I follow, do their menu planning: Laura at I’m Losing It creates aRead More
Vegetable Lasagna
My stepmom prepared this for my Dad’s birthday dinner. Fortunately for me she is a recipe sharer, because it is now one of my favorites! This recipe requires more prep time than most recipes in my repertoire, but it is definitely worth it. 45 minutes elapsed from the time I started chopping vegetables until IRead More
Flaxseed Meal Can Be Used to Replace Oil or Egg
You can use flaxseed meal to replace either oil or eggs in a recipe. Whether you are cooking for someone who needs to avoid these items or you just ran out of one of them and don’t with to run to the store, use the tips below to substitute flaxseed meal for oil and eggsRead More
Menu Plan – The Stressed Out Edition!
I am getting my menu up late today, not because I got home from my trip after midnight last night, but because this morning I found out that my credit card number has been stolen, the DMV has still not mailed my tags, and my computer is infected with a virus. After I post thisRead More
Roasted Potatoes and Dry Onion Soup Mix Substitute
I love, love, love roasted potatoes made with onion soup mix. The problem is store bought onion soup mix contains gluten. I had to give up my beloved roasted potatoes until I started exploring the possibilities of making substitutes for some of my favorite items from scratch. I actually have come to enjoy making myRead More
Cajun Black Beans and Rice
I am busy making extra food, so that my husband and kids do not starve while I’m out of town this weekend. Today, I made a double batch of Cajun Black Beans and Rice for lunch. I will freeze the leftovers for an easy freezer meal for my family. Cajun Black Beans and Rice Read More
Menu Plan Monday – The Leftovers Edition
This week is unusual, both because of the large quantities of leftovers and because I will be out of town visiting my Dad for 3 of the days, leaving my husband and teenagers to fend for themselves (taking my 3 yo with me). I will make large meals on Wednesday and Thursday, so they canRead More
Pasta Bake Recipe
My daughter thinks the name Pasta Bake sounds too boring for such a delicious meal and keeps suggesting alternatives like “cheesy, tomatoey divinity”. My youngest son calls this dish a Pasta Melt because of the melted cheese on top. No matter what name this casserole goes by, it is sure to be a hit withRead More
Berry and Spinach Smoothie
After daily nagging encouragement on My 1/2 Dozen Daily to try Green Monster Smoothies, I finally had the incentive I needed: wilty spinach and soft grapes. I pulled out my blender and finally made a smoothie! In the above smoothie I used: 1 cup of cranberry pomegranate juice 1 scoop of rice based vanilla proteinRead More
Slightly Healthified Oatmeal Scotchies
I almost didn’t share this recipe with you. I tasted it about 15 minutes after it came out of the oven and I wasn’t crazy about it or its appearance. My kids liked it; my daughter even went so far as to say she preferred it to regular oatmeal scotchies, but she prefers “wholesome snacks”,Read More
Hummingbird Muffins
This recipe is inspired by my Hummingbird Cake recipe. I decided to make it just a little bit healthier, so I wasn’t serving my kids cupcakes for breakfast. I used a combination of heartier flours (I chose gluten free flours, but feel free to experiment with whole wheat flours). I also used unrefined sweeteners and replaced the oilRead More
Pink Bean and Ham Soup
Pink Bean Soup is one of my favorites from my childhood. It is also quite frugal; the recipe calls for dried beans and is flavored with a leftover ham hock. If you have not used a leftover ham hock to make split pea or bean soup, you will be amazed at how much meat isRead More
Menu Plan – Week of March 22nd
I chose to play in the garden on my first day back from vacation instead of restocking the refrigerator, so the first couple days of this menu are pantry/freezer meals. My husband did make an emergency store run for milk, eggs, vegetables, fruit, and dark chocolate M&M’s. I will reluctantly return to my schedule ofRead More
Menu Plan – The Vacation Edition
When we vacation, I try to make arrangements so that we do not have eat every meal at a restaurant. We usually stay in a hotel that has at least a small refigerator and microwave, so we can prepare some simple meals in the hotel. Occasionally, we are fotunate enough to have a small kitchenRead More
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