thethriftyhausfrau: (woman at cafe table)
[personal profile] thethriftyhausfrau
It's been five months since I went back to work and the better part of a month since my job status was changed to full-time, although I'm still without benefits, which is a story for another day.

Despite losing most of the free time in a week to Ze Job, I've been frugaling as much as possible. Some stuff has slipped away: I ordered canned food for the dogs again instead of making allergy-free food for them because there's barely enough time to cook for the humans. I also threw up my hands last weekend in despair because the kitchen was as hot as Vulcan's forge and preparing lunches for the week was out of the question. After a week of pricey frozen meals for lunch, I did get myself together this weekend and create a chicken chili and tacos for the freezer out of leftovers and other yummy odds and ends.

The chicken chili made almost entirely out of frozen leftovers: the frozen leg quarter from a rotisserie chicken*, frozen sliced red onion, sliced ginger, celery, green pepper, and about a cup of frozen quinoa leftover from another meal. All the frozen stuff went into a saucepan with a little olive oil, a sprinkle of seasoned salt and a dribble of water. As everything was thawing and melding, I added half a can of semi-drained red kidney beans. The rest of the beans were bagged up and put in the freezer with the remainder of the frozen chicken and quinoa.

It was awesome. There are no photos, dear readers, because I ate a serving for supper and packaged the rest up for this week's lunches.

*Because my husband and I don't eat a lot of meat at one sitting, one $4.99 rotisserie chicken from the grocery store makes about eight servings for us. We eat well for a couple or three days and then put the rest in the freezer. Yum.
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November 2016

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