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Thursday, July 1, 2010

Leftovers and Gluten-Free Chocolate Chip Cookies (from a mix)

I cook a lot of one pot or one pan meals, which results in a lot of leftovers.  Quite frankly, with the economy and my budget being what they are, I see no reason why or how we can get away with wasting food.  I do a couple of things with these.  I package them up and label them and freeze them, which are great lunches for work and great dinners when noone wants to cook.  We also have leftover nights. 

Part of the problem with cooking creatively a lot is that we get bored easily.  Bored as in, if I don't freeze leftovers and I put them in the fridge expecting them to disappear, it ain't happening.  Because we all want something new.  So my husband and I try to re-work things and make them appealing.  We eat a lot of wraps (made with corn tortillas so they are gluten-free.)

Last night I had this wrap:

It had Chinese Shark, Kale & Chickpeas with Broth, salsa, and feta cheese on it.  It was really good!  (No I am not pregnant, just willing to try anything!)

After leftover night, my daughter and I tried our first Gluten-Free Cookie Mix.  We made Chocolate Chip with the 365 (Whole Food's Store Brand) box mix.  They were extremely easy, even to me who makes cookie slabs instead of individual cookies.

My kids loved them.  My husband loved them.  I thought they had a weird texture, extra grainy or something.  Not weird enough to keep me from eating 3 or 4 though.  My daughter said they were better than "regular" cookies, and loved them enough to dive into the bowl.
Kids.  Gotta love 'em!


  1. The Betty Crocker Gluten Free Chocolate Chip cookie mix is pretty good, too.

  2. I'll have to try those! Unfortunately the only place around them that sells the Betty Crocker mixes is Super Target. And I don't live close to one anymore.