Like so many hopeful mothers the days leading up to the first week of school, I went grocery shopping. I purchased fresh fruits and whole grain cereals and crackers. I bought sliced deli meats and a variety of breads and cheeses. I packed reusable containers of healthy desserts and even made hummus to be eaten with crunchy heirloom carrots I harvested over the weekend. All this to no avail, the potato chips were the first snack eaten after a busy school day. The bananas ignored and becoming over-ripe, the strawberries nearing their “time” and the lettuce beginning no wilt. What to do? What to do? Yep. Mash it, mix it and bake it.
I recently opened my refrigerator and repurposed all my leftovers into new and scrumptious dishes; so, it’s time to get creative. Here are a few suggestions to get you started and your refrigerator and counters emptied:
How about Nut Butter Banana Bread studded with fresh strawberries. What about lettuce wraps with matchstick carrots and celery chips? I think crispy lunch meat with cheese and crackers is a better alternative to potato chips, don’t you? Well, here’s hoping.
Avid home cook and passionate instructor