Thursday, January 3, 2013

Eating and not wasting.

I am embarrassed to admit that I cleaned out our freezer today and threw away far too many things.  I had meat that looked freezer burned, so that got flipped.  I had leftovers that were well intentioned on the freezer front, but moved their way to the back and were forgotten.

Never again.

I cleaned and restructured the freezer today.  Hubs wanted a Nutri Bullet, so we purchased him one with Christmas money.  I found that the grocery had frozen fruit on sale BOGO, so we've stocked up on that and the Greek yogurt that they had on sale.  He and K- can continue to enjoy their smoothies in the morning and at night.  Our freezer can accommodate their healthy snack choice.

I have basketed the meat.

I have basketed the vegetables.

Everything is well within sight.

I shall never freeze leftovers again.  They just get wasted.  :(

The grocery ad comes in Friday's mail.  We're going to sit as a family to map out the menu for the following week.  We'll take into account what we have on the downstairs shelves and in the fridge and freezer.

No more waste is our motto.

We had spaghetti tonight.  We enjoyed garlic butter crescent rolls and have some left for tomorrow.  Not only are we trying not to waste, but we are being more mindful of serving sizes.  I made the entire box of spaghetti noodles knowing that we wouldn't eat all of them, but I would have enough of everything left over for the following recipe.  It has been in my file for years and I decided that we shall try it tomorrow.  As I type, Hubs and K- are building a doodling robot and the Spaghetti Pie is baking for tomorrow.  Here goes:

Spaghetti Pie

8 oz. spaghetti noodles (we had whole wheat linguini noodles)
2 eggs, well beaten
2 T butter (or Smart Balance)
1/3 cup Parmesan cheese, grated
1 1/2 cups Ricotta (Cottage Cheese for me!)
Mozzarella and Extra-Sharp Cheddar Cheese, grated (whatever you have would work)
Spaghetti sauce

Boil noodles as directed on package and drain.  Return to pan and add the 2 T butter; stir until butter is melted; add the well-beaten eggs and grated Parmesan.  Pour into a well-buttered (or Pam) large deep dish pie plate; spread around bottom and up sides making your "crust."  Spread Ricotta (or Cottage Cheese!) over all the noodles.  Top with your spaghetti sauce; top with grated cheese (as much as you'd like.)  Bake at 350 F for approximately 20 minutes.

We've reused our leftovers before we could forget about them.  I have baked it already so that all I have to do tomorrow is to heat it up.

I'll continue to report our success and :gulp: failure, if we have any.

Ding!  Spaghetti pie is ready!

Have a great night!

1 comment:

Rach said...

That actually sounds REALLY intriguing. You must let me know how it was because it might just be a hit around these parts. :o)