Blueberry Lemonade: Remnants

I have always been intrigued by remnants...............the lil' bits and pieces leftover.  Maybe it comes from being one of seven kids, growing up poor or having a parent who grew up during the Depression.  I honestly have not thought about it too much until this morning as I was stretching the coffee grounds in my pot.

Have you ever done this?  Stretch the grounds?  I had heard about this being done all my life, usually in regards to poor people.  You can also stretch tea bags.  I think I may have even seen this in one of the Harry Potter movies???  Used coffee grounds are a type of remnant............something left over.  When I had a yard, I used my old grounds in my compost.

When I started learning to sew, I was given a box of remnants.............bits of fabric, thread, lace and leftover notions.  I was 12, and I would make dresses and furnishings for my dolls.  As I would imagine different ways to put the remnants together into something new, I often dreamed of being a designer.  I got a certain thrill from making something out of nothing.

My love for making something out of nothing continues in the quilts I make, the re-fashioning of items in my home such as hand towels and pot holders.  I was waiting for my spaghetti squash to cook in the microwave, the coffee to brew while I finished washing up dishes.  The word "remnant" wafted through my mind as strongly as the smell of cooked squash and coffee.

Today I am doing some cleaning and planning.

I will finish sewing my Shabby Chic quilt top, and I am experimenting with some new recipes in the kitchen.

The removal of sugar and wheat products from my diet has caused me to seek new recipes and adjustments to some of my standard recipes.  I have searched several Paleo sites, and a few ideas have simmered in my mind for the last couple weeks.  I want to make some spaghetti squash with creamy marinara.  I also have some mushrooms to stuff, but I have to stuff them with something other than bread crumbs.

Also, I put my beans in water to make my own sprouts.  I am truly fascinated with the idea of making my own salad fixins.   I will at least give it a try.  Salads have become a big part of my diet recently, and a plain side salad gets really old.  Some of the things I've found or created to enliven my salads are:  bbq dressing, shredded cabbage, canned black beans with doritos pieces, creamy avocado dressing, mandarin oranges, tapenade.  Not all together, of course.  I am actually pretty well known for my salads.

I understand the need to re-work my menus with foods that ensure nutrition.  Proteins are valuable.  Further, I need foods that promote heart health and strong bones........ I am at the big M -- menopause.

Stay tuned for more.  I will post recipes later.

Pink Lemon Chiffon - Store Bought Rotisserie Chicken 4 Meals

It's been a while since I've done any Budget Menus.  I am using them, just not taking the time to record any of them.  Life has settled down for me lately, and my mind has time to dwell on many, many (I mean, many) things, so I have began the process of recording again, in earnest.

My doctor put me on an elimination diet about 10 days ago to try to find out why I've had some allergy reactions recently.  I am pretty excited actually because taking out refined sugar and wheat first should really help motivate some profoundly needed lifestyle changes for me.  To this end, I am now re-imagining many recipes while finding some new ones that will satisfy my previous sugar / wheat addiction.

Last nite, I bought a rotisserie chicken for dinner, so today I need to conquer the leftovers.  I never, and I mean, never, throw out anything.  The $7 price for the cooked chicken is about 4x what an uncooked hen would've cost me, so I need to get as much for my money as possible.  Just in case you're curious, each recipe will feed 2 persons.

Meal 1:  rotisserie chicken with vegetable crudities and sliced cheese.  Yummy.

I call this my "carpet picnic" menu.  I put all the yummies together on a tray.  I had to leave off chips / dips.  I would normally add a glass of white wine, but for now, alcohol is out of my diet, too.


Meal 2:  buffalo chicken / egg bites  

I had about 1/3 the rotisserie chicken left over, so I pulled it from the bone.  I sauteed the chicken pieces with some onion on low heat.  I took 1 cup of this and ran it through the food processor.

1 egg for each cup
peppers, onions, or vegetables
red pepper, salt

Depending on how many egg souffle cups you want to make, you made to adjust the ingredients.   I made 6 cups.

Use half eggs and half egg whites.  This means that for every whole egg, use 1 egg white.  I had 3 whole eggs and 3 egg whites.  Beat in a bowl and season.

Spray each up with non stick spray.

Process to crumbles the 1 cup chicken and any vegetables you want to use.

Layer in a cupcake pan:  1 Tab. vegetable, 1 Tab. chicken and 1/2 cup beaten egg.

Bake at 350 until eggs are cooked.

When you remove from the oven, drizzle with buffalo sauce.

Meal 4:  chicken / potato soup 

Take all the bones from the rotisserie chicken and add to a 3 qt saucepan.  Cover with water and simmer on low about 15-20 minutes.  Add any seasoning you want.  Remove from heat and allow to cool slightly.

Strain all the chicken bones and pieces from the water.  Save any meat pieces.

Add 1 cup chopped slightly cooked potato, chopped onion to the chicken broth.

Simmer on low for about 5 -10 minutes.

Remove from heat and add 1/2 cup milk and 1/2 shredded cheese (any kind).


Meal 3:  chili relleno w/ refried beans and corn chips

Use the remaining sauteed chicken for this recipe.  I had about 1/2 a cup left.
1 fresh Anaheim pepper
1/2 cup chopped onion
1/2 block cream cheese or 1 cup shredded cheese
1 can enchilada sauce (or 1 package dry enchilada sauce).  Chose red or green sauce.

Flake the chicken and add to a mixing bowl.  Add the cream cheese or shredded cheese, chopped onion and salt / pepper to taste.

Cut off the top of the Anaheim pepper and de-seed.  Rinse well.  Stuff with the chicken / cheese mixture.

Put the pepper in a microwave safe bowl.  Cover well with the enchilada sauce.  Cover with plastic wrap and cook in the microwave about 4 - 5 minutes.  Check that the pepper is cooked.  Once cooked, sprinkle some shredded cheese and let cool slightly.

Either make re-fried beans or use a can of re-fried beans.  Warm the beans in a microwave safe bowl.  Add enough water to make the beans the consistency of a dip.  Serve with corn chips.