ANTI HAUL | Cooking through my fridge, freezer and pantry to minimize food waste

I skipped the grocery store and instead focused on cooking the items from the fridge, freezer & pantry. Shelf cooking is a great way to minimize food waste to help out with the food budget!

I take you on a fridge tour, freezer tour and pantry tour! I also sit down and do a meal plan with me.

For information on Lasagna Love, head to: https://lasagnalove.org

I recently launched my Amazon storefront, and everything is linked here: https://www.amazon.com/shop/caitcoska

Mac N Cheese

1 16oz box of elbows, cooked just shy of al dente
2 tbsp avocado (or olive) oil
3 tbsp of butter
4oz cream cheese (softened)
2 12 oz cans of evaporated milk
2 cups whole milk
1/2 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
2 cups shredded cheddar cheese
16oz Velveeta cheese, cut into cubes
Salt to taste
1 tsp paprika
1 tsp ground mustard

Once pasta is cooked al dente, toss with avocado oil. Add all of the remaining ingredients and stir. Allow to cook for 10-15 minutes, until cheese is melted.

Lasagna

Ricotta filling:
16oz ricotta
16oz cottage cheese
2 eggs
1/4 cup Parmesan cheese
1 cup mozzarella cheese, shredded
Salt & Pepper
1 tsp Italian seasoning

Sauce:
2 tbsp butter
4 cloves garlic
1/2 cup diced onion
1/2 cup diced bell pepper
1 lb ground beef
1 lb Italian sausage
2 24oz jarred marinara
2 15oz jars tomato sauce
1 tbsp Italian seasoning
Salt & Pepper to taste

2 pkgs of 12oz oven ready lasagne noodles
2 cups mozzarella cheese

Preheat oven to 350 degrees. In a large mixing bowl, combine ricotta filling ingredients until well combined. Set aside.

In large stock pot, sautee garlic, onion and diced pepper in butter for 2-3 minutes on high heat. Add in ground beef and Italian sausage. Cook until browned through. Drain grease. Reduce heat to medium. Add in jarred marinara, tomato sauce and seasonings. Allow to simmer and cook for 15 minutes. Taste for seasonings. Set aside.

In a 9x13 pan, put a spoonful of the beef and sauce mixture. Lay down 3-4 lasagna noodles, as pan shape allows. Cover with sauce, ensuring edges of noodles are covered. Place a couple spoonfuls of ricotta mixture and spread evenly across noodles. Cover with a handful of mozzarella cheese. Then repeat process 2 more times.

Cover pan with foil and bake for 45-50 minutes, until noodles are tender. Remove foil and bake for 10 additional minutes until cheese is bubbling. Once removed from oven, allow to sit for 20 minutes before cutting and serving.

Ahi Rice Bowls

2-4 ahi steaks
4 cloves garlic
1/2 cup Japanese BBQ sauce or Teriyaki
1 cup Shoyu (soy sauce)
2 tbsp sesame oil
Salt & Pepper
Everything but the Bagel Seasoning

Combine marinade ingredients and allow ahi steaks to sit for at least 10 minutes in it. Season each side with salt, pepper and everything but the bagel seasoning. Cook in air fryer at 370 F for 6 minutes for medium. Cook an additional 2 minutes if you want well done.

Turkey Meatballs

Recipe in this video:    • Kroger Grocery Haul + Nutritious Summ...  

Guava Smoke BBQ Ribs

Sauce:
2 15oz cans of tomato sauce
1 6oz can of tomato paste
1 cup white vinegar
2 tsp honey
2 tbsp Worcestershire sauce
21oz jar of guava paste
2 cups brown sugar
2 tsp sea salt
2 tsp smoked paprika
2 tsp onion salt
1 tsp celery salt
1 tsp white pepper
1/4 tsp all spice

Ribs:
2.5 lb baby back ribs
1/4 cup guava BBQ sauce
2 tbsp liquid smoke
Favorite seasoning or dry rub
Coarse salt (I used sea salt)
Pepper
1/4 cup honey
4 tbsp butter
1/4 cup chicken stock
1-2 cups guava BBQ sauce

Preheat oven to 275 degrees. In a blender, combine BBQ sauce ingredients. Mix until fully combined. Check for seasonings, set aside. Place aluminum foil on a sheet pan and place a wire rack on it. Prepare ribs by removing membrane and trimming edges as needed. Brush a thin layer of the BBQ sauce all over both sides of ribs and splashes of liquid smoke. Generously coat ribs with seasoning/dry rub, salt and pepper. Press into ribs. Place ribs on wire rack with bone side down. Bake in oven for 2 hours. Right before the 2 hour mark, prepare 2 large pieces of foil to wrap the ribs. On the foil, drizzle some honey and then place 2 tbsp of butter, cut into 4 pieces. Lay the ribs down bones side up on honey butter. Add remaining butter and honey to the other side of the ribs. Close up the foil, leaving a gap to be able to add in the chicken stock to steam the ribs in the foil pack. Slowly pour in chicken stock. Place back on wire rack, bones side up and cook for another 45 minutes - 1 hour until ribs are at 190-200 degrees. Right before the time is up, heat 1-2 cups of the guava bbq sauce. Take ribs out of foil pack carefully, brush all sides with the bbq sauce and then place back in oven for 15 minutes. Remove from oven and allow to sit for 10 minutes before cutting and serving.

If you’d like to send me some snail mail 🐌📬:
Caitlin Coska
PO Box 77554
Jacksonville FL 32226