Are you noticing a trend here?

I’ve now posted 4 of my recipes and I have a handful of recent creations that I will be blogging about. You may have noticed that there are several ingredients I seem to use a lot. It’s true. Part of the reason is because when you live in a small motor home and don’t have a car to go shopping, you try to consolidate. So I try to find ingredients that don’t take a lot of space and can perform in multiple ways. The other reason is my diet restrictions.

Some of those multi-taskers are:

  • Bisquick — use for biscuits, pancakes, muffins, gravy
  • Egg beater — lasts a long time, low cholesterol, and easy to use (BTW, I hate egg shells)
  • Powdered milk — I have never been able to keep any type of liquid milk in my fridge long enough to use it up. Got tired of throwing things away that were only 1/4 used.
  • Old El Paso taco shells — crunch up for nachos, keep whole for tacos, use for salad toppings and soups
  • Uncured turkey bacon (uncured is better if you are on a lo-sodium diet) — breakfast, lunch, dinner, maybe even dessert?

Have you noticed that I never use some ingredients? Unless it’s already in something else, I don’t buy garlic, onions, or celery and these are like the mainstays of every great meal. But, after kidney surgery last year and years of IBS issues, I have consigned myself to finding substitutes.

Some of my go-to flavorings are:

  • Worcestershire sauce — always keep some in the fridge
  • Hot paprika or cayenne — I think I’m allergic to black pepper; I always get a terrible reaction
  • Basil — when I had a house, I always had my own in the backyard but now I buy dried in a jar; I pretty much sprinkle it on everything
  • Dill weed — love it in salads, anything with fish, pasta and potato salads too
  • Curry — you can dress up a lot of dishes with curry including chicken salad, casseroles, and boring veggies

Unfortunately, I have to avoid these:

  • Onions, garlic, salt
  • Most of the foods on an IBS list, including broccoli, cauliflower, cabbage, spinach, kale
  • All beans and legumes — including soy, kidney beans, garbanzo beans, lentils
  • Processed foods — lunch meat, hot dogs, frozen dinners, canned soup, packaged entrees and side dishes
  • Whole wheat breads and rolls

Some of the things I buy every week include:

  • Tomatoes
  • Sweet peppers
  • Poblano chilis
  • Italian bread
  • Uncured turkey bacon
  • Egg beater (only when I’m low as they last a long time)
  • Cucumber
  • Zucchini
  • Baby carrots (mostly for the dogs but occasionally I’ll put a few in a casserole or soup)
  • Taco shells
  • Potatoes
  • Havarti cheese slices
  • Mexican blend shredded cheese
  • Ground turkey
  • Boneless chicken thighs

Stuff I always have on hand:

  • Bisquick
  • Olive oil
  • Peanut oil
  • Pasta
  • Ketchup
  • Olive oil mayonnaise
  • Tomato paste in a tube
  • Rice
  • Green hot sauce
  • Bullion cubes or “better than bullion” or marmite
  • Unsalted butter cubes

I never plan meals but may decide the day before so I can defrost something. Usually I look to see what I have and create something, often based on what needs to be used up first. Not quite like “Chopped” but similar.

Recipes I’ve enjoyed more than once and sometimes quite often:

  • Crock pot country ribs
  • Fajita nachos
  • Hash brown scramble
  • Sizzle burgers
  • Country fried steak
  • Macaroni salad
  • Curry

To be continued…

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