so the leftover steak got mixed up with the sauteed veggies and was awesome. SO is loving the changes in the freezer, even though not yet using it. Told him that since I have all these empty shoe boxes, may as well scrub them out and use them for something else productive(he said to toss em til he saw how well they fit....I also put the bagged cheese in another one on another shelf!)

The steaks had smallish bones so will be cooking them up tonight after work to use as a base for something else....freeze for future use....dsoing everything possible to cut costs.

So last nite after work, started cutting up veggies again, celery, cukes, carrots, multicolored peppers, green onions. Huge bowl of them and then added kalamata olives and feta cheese, dill, celery salt, pepper and greek dressing. Taking this for lunch with some tuna fish and shredded lettuce. High protein & low calorie too. There's enough for lunch tomorrow for me and dinner for SO tonite.

The weekend will be simple. Just found out I am off on Super bowl sunday so we many have some friends over. Picked up a 3lb summer sausage for just $5(normally $15) so that with cubed cheese and crackers, both already on hand, will be a big part of the snacking. We may just end making another batch of basic (meaning no steak added) chili with all the fixins for the get-together

BL: The bones will make a good broth that you can use as a base for a beef/veggie soup. That is what I would do.

Haven't quite decided on tonight's dinner, but there is some leftover chicken soup, leftover rice (make fried rice?), etc.

This week's menu planning went very well, especially since I was in the mood to cook! My DD was very appreciative of my efforts. Need to plan next week's menus and hope for similar success! Of course, it all depends on what I find on sale at the grocery store this weekend. Plus a couple of items I have on hand in the freezer - some roast chicken and some dried sprats.

I'll need to do up another big batch of granola this coming week; it's a favorite around here, with Greek yogurt (so the cereal doesn't soggy as fast!) Yummy stuff! I added wheat germ and sunflower seeds, and used brown sugar and molasses for sweet. Really nice. I also decided that my favorite way to mix up the mess is to melt all my "goodies" in a large pot, then add the oats and nuts and stir well before turning into the baking pan (like I'd do for making rice crispy treats... which sound SO good!)

I need to be sure to sign up for a produce basket this Monday. We get an average of about $40 in produce for $15 from the co-op, and it gives us a nice mix of fruit and veg to use through the week. Forces me out of food ruts. I've also noticed some nice fish at my favorite market, and a curry recipe that uses similar fish, soooo.... DH may get his curry wish. (I can get yellow curry powder at my favorite market... not sure about the red, though.)

Beagle, the veggies and salad sound LOVELY.

For tonight, we have a meatloaf we could use, or possibly do breakfast for supper, or salad, or nachos (which will be taco salad for me)... must decide in the next hour or so.

Hi all! I am going to try a carb intolerance test for 2 weeks. No fruits allowed but I can eat veggies (except corn and potatoes), unprocessed cheese, meats etc.

I was thinking of making a stew so that I can eat things I normally don't, like carrots. Don't ask why but I can tolerate them in soups or stews but not raw.

I looked at some recipes online and they all show sugar. Not much but it's still in there.

Is it the cooking process that adds it? I don't even see it in the bullion. I was hoping if I stayed with the allowed beef and veggies I'd be ok. I'm kind of confused.

Thanks!

Elizabeth: Add paprika and/or chili powder (depending on how hot the chili powder is and your heat tolerance), along with your yellow curry powder, to what you are cooking, to get a red curry. That's what I do, although the curry powder I prefer to use is brown, actually, and doesn't contain any turmeric (which is what makes it yellow).

DianeD: Starchy veggies, such as potatoes, corn, green peas, have a lot of sugar, which is why they are off limits to you. Other veggies also contain some sugar, but in lesser amounts. Even then, sugar amounts will vary, with carrots and beets having more sugar in them than, say, green beans and spinach. It is not the cooking process that adds the sugar, the vegetables naturally contain some sugar. Do a search for sugar content in vegetables and select those that have lower amounts, or go with what you have been told is OK to have.

Thanks Bless! It specifically says no potatoes or corn so I wouldn't be adding those. That answered my question.

Way to go everyone!

I finished my weekly leftovers last night, so tonight I just cooked a frozen pizza.

Not sure what I am making yet but I will be cooking two big meals this weekend for the week.

BL: If SO will try new things there are a lot of ways to use cooked steak or left over roast beef ...Beef Stroganoff, Beef Chasseur [French style Stroganoff], Ciamatta [Zucchini], Risotto, Yaksoba, Oriential pepper steak, Brazilian beans & rice, Beef casserole [macaroni], Fajitias, Steak & hash browns, Steak 'n Cheese Hoagie,

Cyd, I know the things he won't eat and the list isn't huge. He also,unlike the ex., likes salad(not often, but goes in spurts where he wants that as the entree). I am just in the repurpose everything I can mode right now.

He needs a new vehicle so I am trying to conserve every penny I can.

Just got some of the early sale papers for next week and the imitation crab and lobster is going on sale.....just in time for freezer shelf restocking. Normally they are $3 per 8oz, which I never spend. On Monday, they will be $1 per package. This happens about twice a year and then I stock up, buying about 20-25 packs and freezing for later use. I find that for me this is also a good healthy low cal snack too.

The salad was yummy and I had leftovers for lunch today while SO was at work. He never took his so he will have that for dinner while I am at work(6pm to 230am for inventory....yuk)