Leftovers

I’ve found that living with 2+ other human beings can become quite difficult when it comes to keeping track of “what did I even buy at the grocery store?”. Food gets shoved to the back of the refrigerator and two weeks later, a strange and unpleasant smell is alerting you that something is definitely not okay.

Rather than finding the nightmare of incredibly moldy food, it’s better to avoid the situation altogether and plan out meals. This is a simple method- using specified portions of your groceries every day until they run out.

Last night I noticed I had these pre-chopped mushrooms sitting in my fridge, untouched, for the past week. I took a peek at them and by the grace of God, they were still fresh. I decided to throw them together with other leftover food I had that were inching closer and closer to their own expiration dates. I’ll continue to use the food that’s close to expiration a little bit every night until it’s gone.

This side is something I make quite often due to the easiness and short amount of time it takes to cook it. The ingredients you’ll need are:

  • Some mushrooms (the number is up to you, I usually slice up around 2 or 3)
  • A couple handfuls of spinach and/or kale
  • Olive Oil
  • Salt
  • Pepper

Optional Ingredients:

  • Garlic powder
  • Oregano
  • Shrimp
  • Sliced zucchini

Instructions:

  1. Turn stove on to low/medium heat
  2. Lightly coat a small/medium cooking pan with olive oil
  3. Toss in handfuls of spinach and/or kale
  4. Toss in chopped mushrooms
  5. Sprinkle a bit of salt and pepper
  6. Optional: toss in sliced zucchini
  7. Optional: sprinkle garlic powder or oregano in the pan with ingredients
  8. Optional: after thawing the shrimp (usually takes around 5 minutes under running water), toss in the pan with ingredients
  9. Stir occassionally
  10. Once the spinach and/or kale have wilted and the mushrooms have browned, the dish is cooked and ready to be served

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It’s honestly such an easy and straightforward dish. We tend to overthink how to cook, and we tend to go towards instant meals such as pasta, mac n cheese, or frozen Lean Cuisine. But this meal took a total of 7 minutes (for the side alone) and 12 minutes total for the entire dish. It’s so relaxing to come home from class or work and set aside a certain amount of time for yourself: cooking, eating, watching tv, whatever.

Total Estimated Price (of side alone): $2

Total Estimated Price (of total dish): $5.62

Total Cook Time: 5-7 minutes

For this meal last night I also used:

This was my first time trying anything from the Dr. Praeger’s brand, and I have to say it was probably the best veggie burger I’ve ever had. Unfortunately, the sodium count is 210mg per burger, but all of the ingredients are ones I can actually understand.

 

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