As I mentioned in my last post, I need to start making a dent in my freezer/pantry before doing too much restocking, so I made a concerted effort to start digging in. I think I mentioned a while back that in order to make it through all the milk before it spoiled, I made Greek yogurt in my Instant Pot, so breakfast on Monday was some yogurt, fresh mango, and a drizzle of honey. For lunch, I made one of my faves -- a tuna melt, using sliced sourdough from my freezer, tuna from my pantry, scallions, shredded carrot, and the last of the gruyere, with chips on the side. For dinner I thawed some of the frozen scallops I got pre-pandemic from Butcher Box, and seared them to top off some risotto with (frozen) peas and lemon (made with chicken stock from the freezer as well). Before bed I took out the frozen shrimp that I got from Pierless Fish and put them in the fridge to thaw for Tuesday night's dinner.
Breakfast Tuesday was a quesadilla (like I said, I love a Mexican or Asian breakfast) with the last of my small flour tortillas, lunch was a hodgepodge of a bit of leftover tuna, the last scoop of risotto, and a mixed green salad. For dinner, I made one of my Instant Pot favorites: Indian Butter Shrimp from Melissa Clark's Dinner in an Instant Cookbook, using the shrimp I had thawed, and served it with some brown basmati rice from the freezer that I had also defrosted and reheated. Pro tip -- any time you make rice, make extra and freeze it in small portions.
Before bed I took stock of the fridge and freezer again, and took out a lone frozen chicken thigh left over from the ones I bought to make chicken shawarma a few weeks back, and left it in the fridge to thaw. . .