Recently we had my parents over for supper. RancherMan grilled boneless chicken breasts as well as different garden veggies. I made Rosemary Rice & chocolate Crazy Cake to go with the meal.
The whole shebangie only cost about $15, much less than treating them to a restaurant meal. So we saved some money yet enjoyed a hearty meal together. We all ate our fill (plus some!) and there was still plenty leftover for RancherMan & me for subsequent meals.
But after a few days all I was left with were a couple of grilled chicken breast & some leftover grilled veggies. Since we’d already enjoyed some of the leftovers over the last few days, I decided to finish off these last leftovers with a completely different meal – chicken fajitas!
Did you ever wonder how you could eliminate single-use waste in your kitchen? Thankfully it’s easy to find simple zero-waste kitchen swaps.
Recently while entertaining family for supper, my sister saw me incorporating several zero-waste efforts. She exclaimed “Oh wow, I would have never thought to do that!”
It got me thinking, maybe I should share the various ways I’m able to reduce (or even eliminate) those single-use items in my kitchen. There are many easy ways I’m able to make zero-waste swaps for those things.
Here’s a list of single-use items I no longer buy. I’ve been able to reduce or eliminate these things completely:
When the garden is pumping out those peppers I’m going through them almost as fast as they’ll produce. Jalapenos, poblanos, bell peppers, banana peppers – I love ’em all!
But we especially love poblanos and bell peppers. I’ve discovered that although they’re delicious in many ways, my favorite flavor is accomplished by roasting them.
But, you know – peppers are producing most prolifically during those hot & humid months of summer. I can’t stand the thought of turning the oven on high and roasting those peppers. Even for the delicious end result.
So when I’m making Chile Relleno or Creamy Hatch Sauce and wanting to use my garden peppers, I take the shortcut in roasting them. You like to use shortcuts here too? Check out this Homestead Hack, y’all.
It’s hatch chile season, y’all!Recently I whipped up some quesadillas and topped them with this creamy hatch chile sauce that I made from scratch. It was simple, really. I only used hatch chiles, greek yogurt, garlic and olive oil. RancherMan is still raving! I’d say that was a success!
We try to buy hatch chiles every year. But before I toss them in the freezer, I remove the stems and seeds & peel the roasted skins (if they’re tough). Then I lay the chiles in a single layer and freeze them.
That means using my roasted hatch chiles is as easy as cutting off a chunk and proceeding with my recipe. Come see how I made this quick & easy Creamy Hatch Chili Sauce.