I've been trying something new: cooking only enough for one dinner.

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amanda_pennsylvania

Well-known member
Our fridge gets so stuffed with leftovers that I thought I'd try a new approach. Mostly, I've been cutting recipes in half, or making things up as I go along. So far, it's been working pretty well, and the amounts are much easier to handle.

It's part of my new campaign to use up everything in the fridge and pantry, which have both gotten filled with cans and jars of this, that, and the other. Once I've whittled the supplies down, we'll just buy stuff when we need it.

The pantry, in particular, is problematic. I think it has to do with deep shelves--things just disappear. We were going to make pizza one night, and DH said that he hadn't gotten any pizza sauce at the store...well, I pulled out three jars of pizza sauce from the pantry. Sigh...

 
I have the same problem. My husband says I have a grocery store and could last for months if needed

Part of the reason I have a well stocked pantry is that I like trying new dishes...but dislike going to the store all the time. So, I have the product I need, most of the time. Also, I write down new things to pick up for new recipes and then forget to make them. A few weeks later, I wonder why I bought that item!

I am also trying to cook less food for the two of us. We do enjoy our leftovers for lunch and sometimes another dinner, but it gets to be too much in the refer. It is very hard to learn to cut back on the amount you cook, but it certainly is easier. This time of year is a good time to start, with the abundance of fresh garden produce, meal planning is much easier. Let me know how you progress.

I, too, have the deep shelving in my pantry area. I solved the problem by taking inventory and putting like items in a row, so as I use them, I mark them off the inventory list. I kept it up for months and then had some busier days, months, etc. and lost control of it all. Now I just do a better job of searching. I still keep like products together, Asian, Mexican, tomato based, beans, etc. all grouped together. It helps.

 
We've been making some very good soups, salads, and enchiladas by using up

stuff. Who knew that ANYTHING could taste great when sandwiched between a crispy fried corn tortilla and some homemade red chili sauce (THANKS again for the chiles, Pat!)

Think Thai soup and you can add just about anything to a broth.

 
Same problem here! I often buy ingredients and forget which recipe I intended to make.Recently

this subject came up with our neighbors. They have a friendly competition amongst themselves to use up the pantry/fridge/freezer. They have been having fun trying to figure out how to use some of the ingredients and the added benefit has been a reduction in trips to the store as well as weekly foodbill.

I like the idea, and plan to start it. ((My fridge needs some work!))

 
Karen, this is funny! Just reading your post, after I posted...We are alike re: ingredients!

 
Last night I had a grilled chicken breast, and a poblano pepper, that needed to be used

So for dinner, I blackened the pepper and skinned it, cut up the chicken breast, and sliced onion into thin slices. I took one chopped, chipotle pepper with some adobo sauce and mixed it in with the chicken mixture. I warmed two flour tortillas, put salsa on one half of each, topped with the chicken, pepper, onion, cheese and a little more salsa, and folded in half. Then I crisped and warmed the tortillas in a non-stick pan sprayed with a non-stick oil. I cut each folded tortilla in half, and served with more salsa. Gene grilled some zucchini slices and I made a green salad. Great dinner.

 
I am considering putting glide out shelves in my pantry so I can find what is in the dark and spooky

back. There is a company called Shelf Genie that advertises. By the way, does anyone know why I bought a big jar of pepperoncini? Not just for Greek salad, I know:)

 
We like to put then in salami slices that have a light cream cheese on top, as a quick snack.

Were you going to make a tapenade of some sort, muffeletta sandwhich....

 
I make a beef roast in the crockpot with a jar of pepperoncinis. great Italian beef sandwiches.

I think the recipe is in T&T stupidly simple.

 
Funny you should say that -- I am using the flat cardboard cut-out boxes from costco in my

pantry. They slide out like shelves and really help to be able to separate and to see what is in there!

 
I recall Charlie posting a pasta rec: or sausage rec: with Pepperoncini.Can't find it. Maybe on epi

I know I made it and enjoyed it thoroughly....Just forgot about it until Janet mentioned pepperoncini... I am now thinking it may have had chicken in it....Now I must find the recipe....Charlie? Do you remember?

 
Was this it?--REC: Mediterranean Chicken with Potatoes...

Mediterranean Chicken with Potatoes

Recipe By :Cooking Light
Serving Size : 8

4 teaspoons minced garlic -- divided
1 tablespoon olive oil
1 teaspoon salt -- divided
1/4 teaspoon dried thyme
1/2 teaspoon black pepper -- divided
1 1/2 pounds red potatoes -- halved (about 12 small potatoes)
Vegetable Cooking spray
2 pounds skinless boneless chicken breast -- cut into bit-sized pieces
1 cup vertically sliced red onion
3/4 cup dry white wine
3/4 cup fat-free chicken broth
1/2 cup chopped pepperoncini peppers
1/4 cup pitted kalamata olives -- halved
2 cups chopped plum tomato
2 tablespoons chopped fresh basil
1 14-ounce can artichoke hearts -- drained and quartered
1/2 cup grated fresh Parmesan cheese -- (2 ounces)
fresh thyme sprigs -- (optional)

1. Preheat oven to 400 degrees.

2. Combine 2 teaspoons garlic, oil, 1/4 teaspoon salt, thyme, 1/4 teaspoon black pepper, and potatoes on a jelly roll pan coated with cooking spray. Bake at 400 degrees for 30 minutes or until tender.

3. Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add half of chicken to pan; saute 5 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.

4. Add onion to pan; saute 5 minutes. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced to 1/3 cup (about 2 minutes). Add potatoes, chicken, broth, pepperoncini, and olives; cook 3 minutes, stirring occasionally. Stir in 2 teaspoons garlic, 1/4 teaspoon salt, tomato, basil, and artichokes; cook 3 minutes or until thoroughly heated. Sprinkle with cheese. Garnish with thyme sprigs, if desired.

 
That is similar to what I do only I had some flattish baskets with handles

so I use those for the baking supplies mostly because those are the things that tend to get shoved back in my pantry. It has helped a lot. I had three cornmeal at one time.

 
I'd be afraid that the weight of my canned good would collapse the cardboard when I pulled it out

to see the product in back?

 
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