Probably Because I Show
So Many Restaurant Meals๐
Jon and I Shared This Large Cowboy Steak
From Noroc And Took Home Leftovers
With over 1000 restaurants in Puerto Vallarta, dining out for
dinner is so tempting. Jon and I go to a restaurant every other day, some weeks more often.
But, yes, I do cook, or at least I prepare meals. Here are my shortcuts:
Leftovers Are the Basis of Most of the Meals I Prepare
I’ve become creative at using leftovers to cook tasty meals! That Cowboy Steak was delicious, diced, and layered on Noroc’s
nutritious blue corn tortillas. Steak Quesadillas on Blue Corn Tortillas
I added refried beans, grated Manchego cheese, and
leftover Spanish rice from El Pechugon, where we buy our rotisserie
chicken meals. Warmed in a frypan with a bit of corn oil, the tortillas were slightly
crunchy, and the cheese melted. With a dab of light sour cream and salsa on top,
we had a yummy, healthy taco lunch.
And Sophie Got the Cowboy Steak Rib Bone
Chicken Soup with rotisserie chicken from El Pechugon
is one of my favorite meals to prepare. I throw in whatever sounds good and takes little work,
including frozen broccoli, corn, spinach, and Spanish rice. I made enough this
week to enjoy it for two days for lunch.
Ingredients Ready to Add to the Soup
After Deboning Chicken
Two of My Other Shortcuts
Mildly Spicy Chicken, Noodle, Rice, Vegetable Soup
Last evening, I made Chicken and Mushroom Fettucine Alfredo. I used half the
jar of Bertolli Alfredo sauce for this meal, thinned with milk to decrease
calories. The jar with the remaining sauce went into the freezer for another
day—broccoli baked in the cheesy Alfredo sauce is always a winner with Jon.
Deboning the Cooked Chicken was the Hardest Step
I sauteed the fresh tomato with canned, sliced mushrooms and minced garlic. Then I added the deboned chicken and Alfredo sauce and warmed it. Previously cooked fettuccine noodles I store in the freezer are easy to thaw and mix in shortly before serving. I serve this with grated Wisconsin Parmesan cheese. Yum!
What would I do without
leftover cooked chicken? Once a month, we buy a large rotisserie chicken with
baked potatoes from El Pechugon. I divide the chicken into four Ziplocs and
store them in the freezer for future food prep. Half the potatoes will be a
side dish one night. Another night we'll have the other half of the baked potatoes with a green salad.
Crockpot
Cooking for Simplicity and Extra Meals for the Freezer
Jon's Favorite--Crockpot Pot Roast
I like to cook using the crockpot because I can prepare enough
extra to freeze two or three meals. That way, when I'm lazy, I can heat the meal in the convection oven while we are drinking a glass of wine and throwing the ball for Sophie.
Jon loves my Crockpot Pot Roast. Another of his favorites is Spaghetti
made with Italian Sausage from Gringo Kitchen in Bucerias (they deliver to us), a jar of Prego sauce,
and diced fresh tomatoes. I brown the sausage and diced tomatoes in the crockpot set on high
heat, then add the other ingredients and heat for four to six hours. Easy!
Italian Sausage From Gringo Kitchen in Bucerias
Crockpot Meatloaf and Baked Potatoes
A Favorite Memory from Years Ago
Crockpot Cooking in Sayulita
Where shall we go for dinner tonight? I’ll have to check my Puerto
Vallarta Favorites Lists. Here are the links for Parts 1 Through 4 of Our 12
Favorite Puerto Vallarta Restaurants:Part 1: https://retirementbeforetheageof59.blogspot.com/2021/10/our-12-favorite-puerto-vallarta.html
Part 2:
https://retirementbeforetheageof59.blogspot.com/2021/11/our-12-favorite-puerto-vallarta.html
Part 3:
https://retirementbeforetheageof59.blogspot.com/2021/12/our-12-favorite-puerto-vallarta.html
Part 4:
https://retirementbeforetheageof59.blogspot.com/2022/01/our-12-favorite-puerto-vallarta.html
Enjoy!
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Cheers,Terry