This week I am taking the "Eating from the Pantry" Challenge over at Money Saving Mom.
After splurging a little at Easter, my food budget was a little tight this week - so I'm getting creative with leftovers. Here's what I found in the pantry/fridge/freezer:
2 lbs. Leftover pork fajita meat tortillas
2 cooked chicken breasts diced onions
Leftover Easter ham frozen mixed veggies
Boiled eggs 1 can diced tomatoes w/ green peppers
frozen hashbrowns Minute rice
northern beans Corn Masa mix & corn husks
(plus seasonings and condiments)
Here's this week's dinner menu:
Monday: Ham & Hashbrowns
Tuesday: Sliced Ham and Deviled Eggs
Wednesday: Chicken Quesos and Spanish Rice
Thursday: BBQ Pork Sandwiches and mixed veggies
Friday: Homemade Pork Tamales and Spanish Rice
Saturday: Ham & Beans
Corn masa mix
salt & baking powder
leftover seasoned shredded pork
1. Soak corn husks in warm water until pliable.
2. Mix 2 c. corn masa, 1/2 tsp. salt, 1/2 tsp. baking powder, 2 c. water, 1/2 c. margarine to make dough (should be the consistency of soft cookie dough).
3. Pat corn husks dry. Spread about 1/4 c. masa on a husk. Put 2 Tbsp. shredded pork in center of masa and roll husk and fold under ends. Repeat until all the masa and meat are used.
To cook: Steam tamales over boiling water for 45 minutes. Remove tamales from steamer with tongs and remove husks before eating. Enjoy!