I had this leftover chicken breast and some leftover white rice, so I decided to make my Chicken Rice Casserole and use what I had on hand.
I diced up a head of bok choy, some celery and a half an onion and sauteed it in olive oil until it was all tender. Then I added the vegetable mixture to the rice, the diced chicken breast, a can of cream of mushroom soup, about a cup of sour cream, a couple of large handfuls of cheese and some assorted spices and herbs I thought would go well:
When it was all mixed together I put it in a 9 x 13 pan for dinner that night. I later cooked it at 350 degrees for about 30 minutes and it was delicious. Meanwhile, I turned my attention to the rest of the veggies.
I chopped up 2 heads of romaine and a half of a head of leftover raddicio and placed it in some water to "revive" a bit. When it was nice a crisp I spun it and placed it back in the bowl to put in the fridge for quick salads (with the lid on, of course). Then I moved on to the 3 green peppers and the bag of hot peppers I had on hand:
The green peppers I chopped small and put in the fridge. I plan to use them to can salsa this weekend. The hot peppers I minced as small as I could get them (wearing gloves...I highly recommend that! No sense in suffering painful burns as evidence of your industriousness). I placed them in a pint comtainer and will use them for salsa and possibly a batch of my hubby's famous jalapeno jelly.
I buy organic carrots from Costco in huge bags and was at the end of this one. They were getting a bit funky, so I peeled, cut and placed them in water with the rest of the celery. They will crisp up nicely and will serve me well when my kids are begging for a snack at 5:00. A little ranch and they're happy campers.
Because I am crazy and get a ridiculous amount of joy out of using every last bit of my food, I took the non-funky carrot, onion and celery peels and pieces and put them in a ziploc bag in the freezer. When I cook a whole chicken I will grab a couple of these bags and throw them in a crockpot over night with the carcass and have instant chicken stock. Sigh. It's a beautiful thing.
This is what I had left to put back in the fridge. Much more manageable! And I even took those two zucchinis and made marvelous zucchini bread tonight. I used my Mother-In-Law's recipe and just substituted melted coconut oil for the 1 cup oil. It is delicious (oh, and I added some chopped milk chocolate...I think that helped a bit! )
Barbara's Yummy Zucchini Bread
2 C. Sugar
2 C. shredded Zucchini
3 C. Flour
1 t. Baking Soda
1 t. Salt
3 t. Cinnamon
3 T. Vanilla
1 C. Oil
1/2 t. Baking Powder
1/2 C. chopped nuts (optional)
Blend all ingredients. Fill 2 buttered loaf pans and bake at 350 degrees for one hour.