Stocking the fridge.

This afternoon I did some cooking for the week ahead. Dinner was “fast food” that I can eat through the week – the terrific Giant brand cheese-stuffed ravioli that comes pre-cooked, with a little Classico sauce. I still need to master some kind of everyday tomato sauce I can make myself, but you know – it was really good.

I also made a quiche with just “stuff” I had left in my fridge. Steamed broccoli, bacon, onions and cheddar cheese. I love making quiches because I can eat them all day — good for breakfast, good for lunch, good for dinner — and it’s a good way to use up leftover veggies.

When I started making quiches I would use a store-bought frozen crust. Since I started my “Quiche a Week” initiative, I decided to learn to make my own crust. I’ve used this recipe from Recipezaar – I wouldn’t say it’s a “great” crust, but it’s good for every day and very easy to make.

Now all week I’ll have quiche and ravioli I can heat up in the microwave.

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