First Food Waste Friday!

One of the things that gets me is the amount of food waste that our country is responsible for. Look up the statistics sometime. It’s sad. But, I know when I look at my own fridge I am definitely a contributor to the problem.

food-waste-with-leaf-v2.1 So I am taking the Food Waste Friday pledge – one of my favorite blogs ever, the Frugal Girl, has been doing food waste Friday for years.  You simply pledge to picture or talk about your food waste every Friday as an accountability for it. Not to guilt you – like I said, FG has been doing this for years and she’s in Super Advanced mode, but she still regularly has a couple things she has to post. But, knowing you’ll have to post about them if you throw them away is a good motivation to eat that handful of berries.

SO! My food waste for the week is as follows: 2 c chicken noodle soup (oops), 1 tortilla (this makes me mad – the package was partway open and I missed it. Hard as a rock), leftover barbecue pork that didn’t turn out well, and curry. All very preventable, ugh!

I did have at least one success! We get chips sometimes to dip in hummus or farmer’s market dips,  but a lot of times the dip runs out way before the chips do, and they get stale. This is how I deal with that:

Spanish Chicken

2 c shredded chicken, or so.

4T butter

4T flour

2C chicken stock

1 can diced chilis and tomatoes

2 small onions, diced

1 bell pepper, diced.

6 oz cheese, shredded.

Taco seasoning to taste (we make our own here – so easy)

Corn chips that are going stale or are crumbles – I like plain tortilla chips, but Doritos or Fritos are good too if you have that sort of thing.

In a 9×13 pan, crush the chips and spread them out.

Melt butter over medium heat, add onions and peppers, if using. Cook until translucent. Add flour. Cook for 3 minutes, stirring to prevent burning. Add chicken stock while whisking and cook until thickened. Add can of chilis and tomatoes, chicken, taco seasoning and 4 oz cheese. Stir until cheese is melted. Pour over chips, top with remaining cheese.

Bake at 450* until you can’t stand the deliciousness, about 20 minutes. Serve with sour cream.

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Published in: on August 30, 2013 at 8:00 pm  Leave a Comment  

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