Tag Archives: leftovers

Return to work game plan

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After 3.5 months of mostly working from home, I am officially returning to work on-site full time. This is going to be interesting. I have lots of reservations about taking the bus and subway once again despite reports that it’s immaculately clean. This is a four day week, so we have options for breakfast, lunch and dinner. I absolutely did not prep anything, however, this week, I am going to finish my leftovers: Savory Mushroom Bread Pudding that I froze because I made surplus of it. I am also defrosting my homemade Beef Broth, shrimp and pork chops. I have lots of carbs including English muffins, whole wheat bread and rice along with eggs, cheese wraps, chicken sausage, garlic, ginger, lemon, tomato paste and mushroom stock. We also have pantry items like pasta sauces, sardines, canned tomatoes, pasta and chips.

This week I am going to tackle the freezer, which is filled with a bunch of frozen foods, making egg breakfast dishes and building my immune system as I will be hydrating myself to last 10 hours wearing a N-95 mask.

Stay tuned as I try to post this week’s meals on Instagram: tablespoonsandteaspoons.

Stay healthy, stay safe and stay happy.

Throwback Thursday – Mixed Berries Dessert

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This past Christmas my cousin made of the best cobblers ever and I’ve yet to order one from a restaurant.  This week was the week to clean out the fridge and pantry.  As a result, there were still leftover blueberries and strawberries from New Year’s  and an old fashion fruit cobbler mix purchased on sale from Aldi. Therefore, a decision was made to made a mixed berry cobbler. Totally not being creative here but we followed directions outlined on the cobbler mix. Therefore, the look and taste definitely does not compared to the freshly made cobbler from scratch.  Although this dessert is high on calories it carries some healthy ingredients that have demonstrated resourceful in healing, preventing and evening treating disease, two of which were mentioned in previous posts. 

1 box of the old fashion fruit cobbler mix from Baker’s Corner = <$2 on sale = 110 calories/serving

1 large egg = 70 calories 

6 strawberries, sliced = 24 calories

16 tbsp blueberries = 85 calories

2 tbsp sugar = 100 calories 

6 tbsp melted butter = 300 calories (50 calories/tbsp. 

Five ingredients used plus sugar

Mix egg with the dry mix using a fork until well blended.

Grease 8×8 pan and lay out the fruit

Sprinkle sugar over the fruit.

Place egg cobbler mixture on top and spread evenly to cover the fruit.

Sprinkle melted butter evenly on top of the cobbler. Place the dish in the over at 350 degrees for 40-45 minutes.

Good news: Cleaned out three leftover products from the fridge and pantry (strawberries, blueberries and cobbler mix). 

Mediocre news: Definitely can tell that the taste of the end product came from a prepared mix. 

Take home message: attempt to make a cobbler with available fruit from scratch. 

Meatless Monday – Roasted Brussel Sprouts

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Recovering from yesterday’s holiday dinner, today I personally decided to eat my leftover brussel sprouts that were made in bulk using the recipe posted back in March. 

Keep in mind that there will be a strong odor that is released when roasting brussel sprouts.  Leftover brussel sprouts can be consumed either hot or cold and a salad can be created.  Roasted brussel sprouts go well with other green vegetables such as kale or whole grains such as farro and quinoa.  Brussel sprouts’ versatility offers a wide variety of options as a side dish, main entree light healthy vegan dish or even a snack.