Kitchen Mash-Ups

This skill comes in handy for WW also.  So I had been buying some mushrooms that stuffed to cook, but I decided to do them myself, costs 1/2 the price and I can control what goes in.

So we had a bbq, lots of leftovers, chicken, bbq veggies, ect….hmmm…

cut up chicken, add some bbq zucchini, tomatoes and goat cheese, blend up,  take some mushrooms, take out stems (put to side DO NOT throw out, you wasters ;), stuff mushrooms with blend, put in Airfryer (OMG, I will post about this too, so awesome) 10 min, 300, and yummy,  3 WW pts, and very filling and yummy!

hmmm, what to do with the extra mushroom stems, oh hey, cut them out, add them to the squash soup base with tomatoes and some bbq zuchinni, thats right, another freaking meals with leftovers that is yummy, good for you and means no wasting food or money!



Kitchen Mashup

Hmm….carrots and celery sticks from Wing Stop,  Coconut Milk, Kale:Rice:edamame mix from costco, tomatoes from farmers market run.

Eat the carrot sticks while cooking the celery in coconut milk and chicken broth.  Add the tomatoes cook, then blend.  Put in fridge while trying to figure out what to do next.

AHA…..find frozen Kale:Rice:edamame mix in freezer, put celery mix in pan, add the kale mix and boyo…. SOUP.  But How did it get spicy?????  I didn’t add any spices, why is it hot?  Doesn’t show any spices on the costco mix but there must be some.  I can eat it, but I put a little sour cream on to lower the heat.


Pumpkins and Banana’s OH MY

So it is October and pumpkins are EvErYwHerE!  So I bought one to cook up.

It took some work but I was able to gut it and cook it and I ended up with  a Huge Amount of pumpkin.

I also had some banana’s that were going to go bad before anyone could eat…what to do?

Pumpkin Banana Raisin Muffins !  12  – cut the brown sugar in 1/2 and still tasty!

Pumpkin, Banana, Carrot, Tomato Soup!  6 cups

Pumpkin Banana Raisin & Cranberry Bread – 1 loaf – used wheat flour instead of white and no sugar and still good!

Plus I have been adding some to the dogs food, pumpkin is good for their digestive system – last 5 days

And I still have PUMPKIN left… I bought another pumpkin to cook….yikes!

I think I will freeze the pumpkin from this one in 2 cup increments, easy for cooking that way


BBQ kitchen mash-up

It has been so hot, I have been using the bbq to cook some veggies.  I got some asparagus, wrapped it in foil after adding some oil and seasonings….it was ummm ummm good, but I only ate the top 2/3’s , so I had these tougher stalks…did I throw them away….oh Hell No!

I wrapped them back up and put them in the fridge while I thought of what to do with them 🙂

Then the next day I cooked mushrooms, corn and roasted tomatoes on the bbq…..yea, that is some good eats there!

But I had some leftover tomatoes and corn, so I put those in the fridge while my I tried to figure out what to do with them.

So, HA,  I got out the asparagus and one of the tomatoes (which YES where  from my garden) and added a little broth and blended them up, but them in a pan and started to simmer them.

I then made a roux of broth, butter, milk and whole wheat flour, yes I started with just butter and flour but it got pasty so I added the milk and broth to smooth things out…

Then I added that to my soup, and then I cut the corn OFF the cob and cut up in chucks another tomato (from my garden, yes I AM proud of myself) and added that to the soup.

And now I have a wonderful, flavorful soup, full of veggie goodness and good for me!


6/3 food diary/exercise log

I will try and remember to post, keeping a log helps to control what I eat….’cause people will see what I eat 😉  and I forget how long, or how many days, so I will date it, but the days will be behind the posts….sorry

Breakfast – Oatmeal made in advance – see 6/2 post

I am splitting my lunches in two to help stave off the snackies I always get


1/2 lunch – 1 c soup – ate the rest of it….all gone now

1/2 lunch – 1/2 c cheerios with strawberries and black berries

The fruit needs to be eaten because I made it for lunches but because of the Monday holiday, made to much.

and….I forgot to enter info and know I can’t remember……%$^*!




When life gives you leftovers

mash ’em up.

I think soups are the best things ever, great use for leftovers.

So I made some beans, I lost about 1 cup to floating on top, so yea it has been a while 🙂

Then I split it in two batches….and since I had some leftover corn from the bbq I added it and some mushrooms to one batch and I cooked up some lentil and put those in another.

Some times you do NOT succeed on the first try, I tried my bean only and it was bland, this coming from the “everything is spicy” person.

So I put them back on the burner and added 1/2 a piece of left over grilled chicken (cut up) and I cut up a tomato that would was gonna go bad, and boom chacklacka, much tastier!

So I am afraid the other batch is bland, so I pulled it back out (i set them out individual bowls and freeze) I pulled out my squash I froze a while ago, and I am going to add that plus the other half of the chicken, should be TaSty.

I will let you know.


Thinking inside the box “refrig”…. :)

I hate to waste, money or food.  The other day, I was bbqing for the boys, so I put some tomatoes out to roast when I turn it off because it still stays hot.  Like an electric oven 🙂

I had a free meal fro Panera, and I had the 1/2 of the soup left over, and the day before we caught the end of the farmers market and I grabbed some tomatoes for $1.00

So I cut up an orange, green and red tomato, I squeezed out some seeds to put in the garden, and I added some veggie stock and let it simmer, once those were about done, I added the roasted tomatoes from a few days ago.  I then sent that thru the blender a few times, put it back in pan with some milk and added the panera soup.

I had a left over snack pack from a trial of Graze, it is herby, not great on its own, but it is gonna rock with my soup.  win/win/Yummy!

IMG_7043 IMG_7044 IMG_7045

hmm, I hate to toot my own horn…but no one else is gonna do it ;)

so what to cook?  I need a little variety in my veggie life 🙂  Hmm, celery going bad (so tired of cream of celery soup), a little veggie stock left, grilled veggies from bbq few days ago….lots of cans in the cupboard……

first lets throw the rest of the veggie stock, 1 can of tomato sauce and some of this celery in to cook while I think,(cause celery takes a while to cook)  and look around the kitchen Hmmmm…Hey Progesso Minestrone soup….open it up and in it goes.  Hey, there is pasta and beans in there, root thru the cupboard, yep, add a can of kidney beans (juice and all).  Let that cook for a while.  Hey, I will cut up these veggies (squash, zucchini, potatoes and asparagus) and add to it.

Boom ChacklakaBoom Baby.  It is like a thick minestrone stew.  Pretty good too, but since I am the only one who eats veggies in this house, I will be taking some to my mom and aunt, it made a huge pot.

Woops, I did it again….this time with asparagus

So I have a hard time with Asparagus, so I bought a Lemon Garlic seasoning sauce, the only problem, it called for 1 POUND of Asparagus, which is fine except I am the only one who eats it , soo what to do with all the left overs???  Plus I had some extra celery so…..Let’s make soup 🙂

So yet again I started with Daring Gourmet recipe and tweaked it .. my Celery soup..

  • ¼ cup butter (Yep)
  • 1 small yellow onion, finely chopped (about 1 cup) (Hell to the NO, I don’t like onion 🙂
  • 2 cups very finely chopped good quality, flavorful celery (about 5 large stalks, organic recommended for optimal flavor).
  • 1 large clove garlic, minced (since the Asparagus had the lemon garlic sauce thing, I skipped this)
  • ⅓ cup all-purpose unbleached flour (wellll….how about whole wheat flour, that is all I have)
  • 1½ cups good quality chicken broth (I used 2 cups since that was the last of it, used Veggie Broth instead)
  • 1½ cups whole milk (or use ¾ cup milk and ¾ cup cream for even tastier results) (I used 1 cup of low fat milk, all I had)
  • 1 teaspoon salt (shit, forgot this!)
  • ½ teaspoon sugar ( unprocessed brown sugar crystals)
  • ⅛ teaspoon freshly ground pepper(darn it, didn’t use this either)
  • 1lb Lemon Garlic sauced cooked asparagus
  1. Melt the butter in a Dutch oven (what is a Dutch Over, used deep pan) over medium-high heat and cook the onions, celery and garlic until soft and translucent, 5-7 minutes. Add the flour and cook for another minute. Add the chicken broth and milk/cream and stir until the mixture is smooth. Increase the heat and bring it to a simmer. Reduce the heat to medium, add the remaining ingredients, and simmer, uncovered, for 15 minutes. Add salt to taste.
  2.  I added the asaparagus, then when it was done I blended it smooth in the blender!
  3. If using as a base for other recipes, this soup will keep in the fridge for at least 3-4 days.

Ha, it is really good, enough to eat and freeze I am happy with my results 🙂

Don’t have to throw out any veggies, ’cause you know how I hate doing that!

All those leftovers….

Hmmm, lets see what is in the fridge today

turkey drumstick & some dark meat

tofu and veggies from pick up sticks

Red roasted potatoes

1/2 a box of mushrooms

brown rice

coconut milk soup base from thai dinner (ate all the noodles 😉

So  I threw the drumstick in the crockpot with some water, then later I added the mushrooms,  potatoes, tofu and veggies (remember people, I try for vegetarian but I don’t waste food).

I then drained the stock from the veggies and meat.  I pulled the meat off the bone, shredded it, put it back in the pot, with the mushrooms, potatoes (which stayed firm) which I cut into smaller pieces, tofu which I cut into smaller pieces, then I added the coconut milk base the the stock, mmmm, good, I put that back in the pot and added the rice.

Super YUMMY!  Especially since it got cold and rainy and this is a great …uuhhh…soup? stew? who cares, it is GOOD!

I had a bunch of stuff that wan’t quite a complete meal, when I put them all together I have quite a few meals.  Booyah!