I’ve been wanting to cook, but it’s been much too hot. Seriously, L.A. has been experiencing temperatures of over 100, and based on the current 10-day weather forecast, we’re not done yet.
But while I was thinking about what I want to make, I realized that I really ought to start using what I’ve already got–and not just because the freezer was so full that there was nowhere to put new leftovers. (“New leftovers”–now there’s an oxymoron for you.)
So this morning I pulled everything out of the freezer and was horrified. Why do we have steak from last year and ground beef from two years ago? And even if it’s safe to eat–it has been in the freezer for the whole time–it’s not going to be a pleasant experience, no matter how I prepare it.
After cleanout, however, I know what’s in there and what I have to work with. I’m able to start meal planning. Here’s what’s in the lineup for this week:
Sunday: Crock Pot Meatball Soup with Bowtie Pasta (although I’ll probably substitute some other kind of pasta).
Monday: Chicken Enchilada Casserole
Tuesday: Leftovers from one of the previous evenings
Wednesday: Vegetable soup (there are a LOT of frozen vegetables on that top shelf, as well as quite a bit of homemade chicken stock on the bottom)
Thursday: Leftovers from one of the previous evenings
Friday: Leftovers from one of the previous evenings
That may seem like a lot of leftovers, but I’m not sure how much of this will be eaten by anyone but me. Our family dinners are often individual meals eaten together, so Mr. Sandwich will fix his own food most evenings, and we feed Baguette whatever we can get her to eat (lately, mini pepperoni pizza).