Thursday, January 27, 2011

Empty the fridge menu

A meal plan designed to use what is already in the fridge and freezer.

*Bake all of the potatoes the same day you make the roast.

Roast Beef with baked potatoes & green beans
Twice baked potatoes
Baked Potato Soup
Roast beef sandwiches
Mushroom & Beef Pies

Snacks: carrot & celery sticks, apples, tangerines

Grocery List

1 bag (12-15) baking potatoes
1 block 500g cheddar cheese
1 package bacon (we use turkey bacon)
1 loaf bread (or make at home)

1 bag carrots
1 bag celery
5 apples
1 bag tangerines

In the refrigerator/freezer:
3 kg Roast beef (already in freezer from previous month's sale $10)
1 bag of skim milk powder
1 large container low fat sour cream
1 bag frozen green beans1 head Romaine Lettuce
1 sweet pepper
5-7 Onions
1 pack of mushrooms
1 can tomato paste
BBQ sauce
red wine vinegar

In the cupboard
Chicken/Beef Bouillon

Slow cooker beef roast
  1. Slice 2 onions into 1/4-1/2 in rounds. Layer these on the bottom of the slow cooker pot
  2. Place defrosted roast on top
  3. Brush with 1/3 cup each of red wine vinegar(optional), BBQ sauce, and oil
  4. Add 1/2-1 cup of water to the bottom of the slow cooker
  5. Cook on low for 6 hours or until meat is tender
Beef Fajitas

  1. Chop 2-3 small onions, 1 sweet pepper into strips. Chop up remaining roast beef into strips.
  2. Stir fry onion and sweet pepper with approximately 2 tsp cumin, 3 tsp chili powder, 1 tsp paprika for 3-5 min until soft
  3. Add chopped roast beef and about 3 tbsp BBQ sauce. Stirfry until heated through.
  4. Serve with Tortillas, salsa, sour cream, cheese, and romaine lettuce

Beef & Mushroom Pies
  1. Slice onion, mushrooms, and cube roast beef(1cm cubes)
  2. Fry onion, mushrooms, in a large pot with a shake of thyme and a pinch of pepper until soft and fragrant
  3. Add beef, 2 cups beef stock/broth, 2 heaping teaspoons of tomato paste, and 1 bay lead and bring to a simmer.
  4. Stir 2 tsp of cornstarch into 1/4 cup of cold water, pour mixture into pot.
  5. Stir until thickened. Remove from heat and allow to cool
  1. In a food processor, pulse 2 1/4 cups all purpose flour with 1 1/4 cup (butter/shortening/margarine) until crumbly
  2. Add 4-6 tsp ice cold water slowly until the dough comes together
  3. Refrigerate until ready to use.
Baking Pies 
  1. Fill pie tins or other suitable shallow baking containers with beef and mushroom mixture.
  2. Roll out dough and cut to cover containers.
  3. Pierce crust with a knife
  4. Bake at 425F for 25 min or until crust is golden.

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