All that hard work yesterday paid off today, since we had mucho leftovers. So it was pretty easy for me to prepare dinner in a relatively short amount of time. And goodness, it was varied for leftovers!
Here’s what I ate:
Here we go. Of course, the leftover Butternut Squash Barley Risotto from yesterday. I also sautéd some shrimp in butter, olive oil and garlic last night, because I knew the kids would go gaga for it (they LOVE shrimp) and I wasn’t sure that they’d like the risotto. Oh, and protein. We had a lot of leftover shrimp, too. I roasted a bunch of beets a few days ago– 2 bunches for $3.00 for organic beets at Whole Foods!–so I had a whole container of beets waiting to be eaten. I also had leftover asparagus that I roasted, as usual, with olive oil, salt and pepper. And then I tossed together some watermelon and blueberries for a quick fruit salad.
So, not too shabby for a leftover meal, right?
The kids got a little something different, but not much:
Same asparagus, same beets, same shrimp. (They shouted, “SHRIMP!!!!” with delight.) I gave them watermelon only because, well… because I was feeling lazy. But I knew I was pushing it with two nights of the risotto, so I made them some pasta. AND, you will all be delighted to hear, I used up some old pasta sitting in the pantry! Yay! It was a box of alphabet vegetable pasta, which I bought for some reason some time ago and I can’t remember when or why. But the kids LOVE it. There was a lot of “I found and ‘i’!” and “I think there are numbers in here! Look, this is a 5!” And other general excitement and playfulness. So, it was all good: we ate in, I used up something in the pantry, and the kids ate a well-balanced and linguistic meal.
Phew. What will I cook tomorrow? I haven’t thought about it yet, and that is a little scary. I’m on it, people. No worries. Right?
