"Janet Wilder" > wrote in message
...
> Evelyn wrote:
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Evelyn" > wrote in message
>>> ...
>>>>
>>>> "Julie Bove" > wrote in message
>>>> ...
>>>>>
>>>>> "Evelyn" > wrote in message
>>>>> ...
>>>>>>
>>>>>> "Julie Bove" > wrote in message
>>>>>> ...
>>>>>>>
>>>>>>> "Evelyn" > wrote in message
>>>>>>> ...
>>>>>>>>
>>>>>>>> "Julie Bove" > wrote in message
>>>>>>>> ...
>>>>>>>>>
>>>>>>>>> "Jacquie" > wrote in message
>>>>>>>>> m...
>>>>>>>>>> I used to eat allot of the Knorr packaged soup. Oxtail was my
>>>>>>>>>> favorite. I could live on soup..but hubby informed me the other
>>>>>>>>>> day he couldn't...LOL.
>>>>>>>>>
>>>>>>>>> I could live on soup too but the other day, Angela crossed her
>>>>>>>>> arms and declared, "I don't want anything soupish!" This after
>>>>>>>>> days of my making soup for dinner and nothing but soup.
>>>>>>>>
>>>>>>>>
>>>>>>>>
>>>>>>>> You could always freeze the soup and serve it another day......
>>>>>>>
>>>>>>> Nope. Nobody here will eat stuff from the freezer.
>>>>>>
>>>>>>
>>>>>>
>>>>>> Julie, you don't tell them. My husband is the same way. So I take
>>>>>> it out of the freezer, pop it out of the plastic container, put it in
>>>>>> a pot to heat very slowly, and to thaw. By the time it is
>>>>>> lunchtime, it smells really good and he will then eat it. But if I
>>>>>> ask him if he wants this or that soup from the freezer, he says no.
>>>>>
>>>>> I won't eat it from the freezer either. Doesn't taste very good to
>>>>> me.
>>>>
>>>>
>>>>
>>>> If it is losing flavor in the freezer, then there is something you are
>>>> not doing right. Some things actually improve in the freezer, as the
>>>> flavors meld together better.
>>>
>>> It's not the flavor. I don't like the texture of most stuff after it
>>> has been frozen. I don't really even like frozen vegetables. My
>>> parents eat them now, but growing up we only had canned or fresh.
>>>
>>> There is also something about leftovers I just don't like. I don't know
>>> what it is. It's not one particular thing. I have sometimes cooked a
>>> lot of stuff and used the leftovers for days.
>>>
>>> When I ate pancakes, I used to make tons and freeze them. Also did the
>>> same with muffins. I just can't eat stuff out of the freezer any more.
>>> If I do try to eat it, I am just put off by it and wind up throwing it
>>> out most of the time.
>>>
>>> I did cook up a ton of ground beef and froze it when I went to Costco
>>> before the storm hit. The only ground beef they had came in a huge
>>> package. I normally buy their 3 packs of 1 pound packages and we can
>>> usually use them up before they go bad. Occasionally I have to put one
>>> in the freezer where it usually stays until it has become frost bitten
>>> and I throw it out about a year later. I am sometimes forced to use the
>>> frozen meat but it's very difficult to remove from the package. I never
>>> can remember to take it from the freezer so it thaws and I dislike what
>>> the microwave does to meat when you try to thaw it that way.
>>>
>>> Maybe I am just spoiled or something. My step grandpa refused to eat
>>> any leftovers ever. My dad generally wouldn't eat them. Not that we
>>> ever had leftovers in our house except for occasional turkey and
>>> meatloaf. We generally only had meatloaf prior to a road trip and we'd
>>> have the leftovers cold the following day. All these years I assumed my
>>> mom made one meatloaf and we had the leftovers from that. But when I
>>> make a meatloaf at home, there are never any leftovers. I just recently
>>> learned that she made two of them and just stuck the 2nd one straight
>>> into the fridge for the next day.
>>>
>>> One story that does stand out in my mind was the "spaghetti red". This
>>> is what my family calls macaroni, beef and tomatoes. My grandma came to
>>> take care of us while my mom was in the hospital. She had 8 kids so was
>>> used to cooking huge amounts. She made a pot of this and we had it for
>>> breakfast, lunch and dinner the entire time my mom was gone. She
>>> (unlike the other grandma) didn't believe in wasting food. I got sooo
>>> sick of eating that I couldn't touch the stuff again for years.
>>
>>
>>
>> I have a lot of sneaky ways to make things differently the next day.
>>
>> For instance I will roast a chicken in the oven one day. Then after
>> dinner I will take the meat off all the bones and put it away. Save the
>> gravy too.
>>
>> Next day, peel a bunch of really nice fresh root vegetables and cook them
>> in the gravy with a little water added. Usually carrots, celery,
>> potato, small whole onions, and a parsnip if I have one on hand, and toss
>> in a handful of frozen peas for color. Then when the vegetables are
>> all cooked, I will add the chicken meat cut into nice bite sized chunks.
>> Thicken the gravy and you have a nice chicken stew that doesn't even
>> vaguely resemble the roaster you had the night before.
>>
>
> I had a lot of roast chicken left over once so I made chicken enchiladas
> using Mission Carb Balance® tortillas (5 net grams per tortilla) and
> making my own quick enchilada sauce. DH loved them.
>
> here's the recipe for two people
>
>
> * Exported from MasterCook *
>
> Enchilada Sauce
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 tablespoons oil
> 1/2 cup chopped onion
> 1 large garlic clove -- minced
> 1 tablespoon flour
> 1/2 teaspoon dried oregano
> 1/4 teaspoon ground cumin
> 1 teaspoon salt -- or to taste
> 1 can tomato puree -- (10- 3/4 -ounce)
> 1 1/4 cups chicken broth
>
> Heat the oil in a skillet. Saute onion and garlic until soft. Add flour
> and cook 1 minute, stirring. Add remaining ingredients and simmer, partly
> covered, for 15 minutes
>
> note: If you like things spicy, you can add hot sauce or a little chili in
> adobo sauce.
>
>
> For the filling:
>
> 3 cups diced cooked chicken
> 1/4 cup finely diced onion
> 1/4 cup finely diced green bell pepper
> 1 clove garlic, minced
> -
> Sautee onion, garlic and diced green peppers until soft. Mix with the
> chicken and a little of the sauce to make the filling.
>
> Enchiladas
> 4 fajita-size low-carb tortillas
>
> To assemble:
>
> Spray a square glass baking dish with Pam®
> Dip tortillas in the sauce on both sides to soften. fill with chicken
> mixture and roll. Place seam-side down in baking dish. Repeat with next 3
> tortillas. Cover with remaining sauce.
>
> If you want, you can sprinkle some shredded mozzarella or Monterey Jack
> cheese on top.
>
> Bake at 350° until hot or if using cheese, until melted (about 15 minutes)
>
> We had it with a green salad.
>
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life


That sounds like a good one!


--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world