Monday, April 3, 2017

Kitchen management

Time to take a different look at kitchen management.   I'm on a mission to find ways to cut the budget.   It's a challenge and I'm always up for a new challenge. Keeping your creative spirit and learning new things is what keeps us young. Being in a mission to try a new dinner a week to shake things up and keep meals from becoming boring .  

We have had a food saver for years.    We have had a dehydrated for years.   This weekend we got some quart canning jars. Lately, we have only used the dehydrater for making beef jerkey,    I have been dehydrating eggs while they are a dollar.    Some time during the year they have been known to be upwards of two dollars.    Still a good protein bargain, but keeping a stable dollar a dozen is better.  
I also dehydrated carrots 🥕 and celery because it was still good , but approaching  past  prime time!  

I got four split chicken breasts for 1.29 a pound and de- boned them, cooking the bones for stock and meat and freezing the breasts.  I used some dehydrated carrots and celery to make the stock,   The carrot coins re- hydrated  and you would never know they had been dehydrated.  

Prep work for this weeks kitchen management - motivational Monday

  • Make bread from dough in fridge: make new dough 
  • Clean vegetable and meat compartment 
  • De hydrate anything in abundance.  
  • Make rice the day of the enchaladas and plan the cream of chicken for the next day,   
  • Plan to use the leftover taco meat tonight firneither baked ziti or impossible pie 
  • Wash the kitchen floor 
  • Suck the jars of dehydrated vegetables and eggs.   
  • Post the Fred Meyer slip in the food spread sheet,   
  • Mark the meal plan and things to use up list in the white board.   

Prepping , stair stepping, and starting the week organized goes a long ways to make meals quick and easy and still keep a small budget together.   

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