Right now, as we speak, I have a pot of “pantry chili” on the stove. Ingredients include things found in my pantry or fridge: 3 cans of beans (variety), 1 big can of tomatoes, onion from last week’s produce delivery, left over jalapenos from last night’s festivities, a can of diced roasted green chilis (because we ALWAYS have 2-3 cans in the house), sad mushrooms needing to be used (from the produce delivery, as well) and left over parsley from a delicious appetizer I made midweek.
So tonight, obviously, will be a bowl of chili with greek yogurt and cheddar cheese on top. Tomorrow, chili and baked potatoes. Tuesday, chili mac (with velveeta shells, fancy!). And Wednesday, nachos. The exciting part is I don’t have to purchase ONE extra item for these meals.
The thing that keeps me from making huge batches of cheap food is that I get tired of the same meal by the third night. Hopefully I have enough variety put into place with my week that I will still be happy come Wednesday.
