I’ve been working real hard on menu planning. I have 2 pantries. One by the kitchen I keep things that we use a lot, and snacks. The snack part of the pantry is looking rather bare I think the only thing in that part is my 2 lonely packages of cashews and almonds.
The other pantry is where I store our extras and paper goods and it’s still full. Since I’m slowly transitioning, I’ve decided to pull one meal a week from there until it’s all gone.
I don’t know that it’ll ever be perfect, but I think doing this is another thing that’s keeping me on task, and I don’t feel like I’m wasting money by throwing things away. I do know there are some things in there that I need to donate.
Only once this past week did I ever feel hungry, and it was because I didn’t plan properly for that day. We had a lot of outside things going on, and I ended up hitting the drive-thru at Sonic. In the past I would have gone xlarge, but I ordered medium, felt guilty about it, but shoved those tots down my pie hole anyway. I’ll be honest and say I really, really enjoyed them.
The other meal I had out this week was planned, and I didn’t enjoy it. Our Taco Bell supports the DBacks and every time they score 6 runs TB offers 3 free tacos with the purchase of a large drink. We used to take advantage of it every single time, but, in addition to the DBacks having a rough season and not scoring 6 that often, the few times they have we have had other plans. This past week we did the deal, adding a quesadilla to the order. I ended up eating only 2 of my tacos and only 2 small pieces of the quesa.
So, all that blather leads to this. I try to only buy what I know we’ll use up between store visits. I’m determined not to toss anything because, let’s face it, organic is expensive!
I had some carrots that I bought for another recipe that didn’t happen because I forgot to buy one of the ingredients. Instead of taking the chance of them not going bad I roasted them, and served them will grilled steaks and a salad.
Honey Roasted Carrots
Set oven to 400° and line a baking sheet with foil, dull side up.
1 lb carrots. Cut into uniform pieces.
1 Tbsp extra virgin olive oil
1 Tbsp local raw honey
1/4 tsp kosher or sea salt
1/4 tsp cracked pepper
Toss it all in a bowl until carrots are covered.
Spread them all out in your pan being sure none are stacked on top of the other.
Bake 30 minutes, turning pan after 15 minutes.
Let cool a few minutes then serve.