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I'll toss out the leftovers (in the tupperwear), fruit and veggies going bad and any expired dairy products.
My biggest fridge challenge is that we have a very small, no frills fridge. I'd love to update but it's not on the list of "big purchases" this year
Thanks for this topic! You helped me remember that it's time to shop and organize!
Suz

View Thread
Butterfly, chili nachos sound great! I'll have to try that once the weather here cools down. I'm in Southern Califronia and it's supposed to be in the upper 90s here tomorrow
SuzView Thread

Unfortunately, my mom was not interested in food preparation at all. My dad grilled but didn't share his skill with my brother and I.
As a result, my brother and I both married "foodies" that rock it out in the kitchen. We've made sure that our kids are exposed to cooking so they don't end up like us!
Interestingly, although I can barely boil water, I'm obsessed with the food network show "Chopped" and "Cupcake Wars"!
SView Thread

I also make smoothies with yogurt, a ripe banana, frozen mango and any other fruit I have on hand. When I make smoothies for the kids, I add in some spinach and carrots - they can't even taste it.
SuzView Thread

A few years ago, I decided to try and make my own taco seasoning because the bag of powder I was using just didn't appeal to me.
I use this one: http://allrecipes.com/recipe/taco-seasoning-i/
I cook it with ground turkey for turkey tacos and in the crock pot on chicken breasts.
mmmmmmm.....View Thread

I have started observing "Meatless Monday" so we are trying lots of different fish recipes.
So far, the one that was the biggest hit with my meat-loving husband and picky daughters was panko coated tilapia.
I don't really follow a recipe but here's what I do to get it on the table:
Rinse and pat dry talipia fillets
Heat oven to 375
Melt butter and add a little fresh lemon juice.
Mix a cup of unseasoned panko, a dash or two of Old Bay Seasoning.
Dip filets in butter mixture, roll in the panko mixture.
Place in lightly greased pan, bake 12-14 minutes. Serve with lemon wedges.
YUM!!!!
SuzView Thread

The menu varies but has gotten slightly healthier over the years with more non-meat choices.
I always bring my famous deviled eggs and my husband carves a watermelon in some wacky shape.
Suz
p.s. Peaches are perfectly ripe here in Southern California - now my mouth is wateringView Thread

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