Well, in a bit of an unusual week, we had extra leftovers. That was mainly due to having larger portions of protein because of the way things were packaged. We started last Sunday with Hubby’s Father’s Day dinner being these terrific steaks and enough left to plan those for slicing up the steak and cooking it in a mushroom sauce. Easy to do because we use either a brown gravy mix or a jar and add mushrooms, simmer everything together for like 20-30 minutes. In this case, Publix also had the gourmet mushroom mix which is what I look for. I scheduled that for Wednesday.
Hubby did grill swordfish on Monday (frozen from BJs) and the pieces were large. I had a plan for them for Thursday.
We had done lamb osso bucco on Saturday using lamb shoulder piece which were “meatier” than at times so there some leftover there. Now it happens we also had a little leftover pork chop from a previous meal. That led to a bit of a “mixed grill” in having the two together on Tuesday. In this case, I wanted the pork chop slices to became a little more tender and I put them into chicken broth and white wine to simmer for 40 minutes before I added the leftover osso bucco. I did plate them separately even though they were now all in the same sauce.
Okay for Thursday and the salmon. We always keep frozen shrimp on hand and often a small package of frozen langostino tails. I picked up a jar of rose sauce and that gave us “mixed seafood” in rose sauce over pasta for Thursday. And yes, the fridge is pretty well cleared now and it is Friday and therefore pizza night.