So what I have been trying to do is adapt my recipes so I can use ingredients I already purchased for another meal. That way, I'm not buying a ton of ingredients that will go bad before I have time to tackle them all by myself. Well, let's face it, some things I could inhale in one sitting (chocolate bar, I'm talking to you!), but I want to watch my portions and spread it out.
The meals I have created over the past few weeks have been pretty good! They are a little bit different than the originals, but not having to spend the extra money has been awesome. So here are my meal adaptations, with links to the original recipes too. Hope you enjoy the change!
I hadn't made a baked oatmeal breakfast in forever, so this tasted AMAZING. The remake happened because I made this version with steel-cut oats instead of rolled oats. I had a bag of steel cut oats from when I was making a bunch of oatmeal for the Bob's Red Mill Spar for the Spurtle, so I just used that bag instead of buying a new bag of rolled oats. The baked steel cut oats turned out great, you just need to bake for an hour instead of the usual 30 minutes it takes for the rolled oats.
I remade this dish because I didn't want to buy a bag of spinach- it goes bad so quickly! Instead, I finely chopped some leftover sauteed peppers & onions I already had in the fridge. May I say- the peppers & onions might have tasted better than the spinach? I also used regular salsa instead of salsa verde since I already had the regular salsa on hand. And- I just left out the beans. Still delicious.
This is more of a reminder than a complete remake, because the great thing about hash & eggs is that it can be whatever you want it to be. You'll see in my original recipe that I used sweet potatoes, kale, green pepper & onion. In the version I made this week, I wanted to use up some leftover white potatoes that I had cooked the night before. I added green pepper & onion that I already had in the fridge, topped it all with a fried egg, and voila! Dinner was done.