Help! Re: Food in fridge/freezer

Sapphyr

Ok, so I'm getting better mentally here and getting things done on a more regular basis.  And I've cooked everyday for the last 5 days.  Little stuff but still I've been cooking. 

I have these things in my fridge that have been sitting for the past two weeks....  Should I use them or compost them?

Eggplant (No mold, still firm and nice looking)

Zucchini/Squash (don't know status, will compost if moldy or gross looking)

Bell peppers (still look ok)

There are a couple other things in there but I have to move a shelf to be able to open the door all the way.  What's the length of time for veggies in the fridge?  Should I just go by how it looks and no mold and just use it?  And obviously shrivelled up and moldy gets tossed.  I'm more worried about the stuff I just don't know on.  And the fridge is very cold so things take longer to go.

Also, I have in the freezer some three packages of chicken tenders.  Does anyone know what I can do with these to cook them without an oven?  These are still in the freezer from before the kids and I arriving here.  DH got them through the food bank when money was really tight.  They just gave him the packaged contents so there's no box with instructions.  I'd like to use these up so I have freezer space for other things since my freezer is really small.  Any advice please?  I'm ready to tackle these things finally.

 

crackerjackprinter

I've used some not-quite-firm eggplant before and it was fine.  Ditto for squash.  I usually roasted it or added it into something like spaghetti sauce.

The bell peppers should be okay but if you cut it open and the seeds are starting to turn color and be brownish, I'd toss it.

I go by what it looks/feels like instead of a timetable.

I would use the chicken tenders in a crock pot dish.  It should unfreeze if you put it on all day.

How do you not have an oven?!

Sapphyr

crackerjackprinter:

I've used some not-quite-firm eggplant before and it was fine.  Ditto for squash.  I usually roasted it or added it into something like spaghetti sauce.

The bell peppers should be okay but if you cut it open and the seeds are starting to turn color and be brownish, I'd toss it.

I go by what it looks/feels like instead of a timetable.

I would use the chicken tenders in a crock pot dish.  It should unfreeze if you put it on all day.

How do you not have an oven?!

Thanks I'll try to figure out what to put in the crock with the tenders.

And our oven does not work. The jets don't light up and we can only turn on the pilot by using a lighter.  Plus I can see the floor when I look into the broiler area so I don't think it's all that safe. The owner said that they aren't replacing it until sometime next year.  I'm hoping it's shortly after the holidays but it probably won't get replaced for awhile.

Sapphyr

crackerjackprinter:

I've used some not-quite-firm eggplant before and it was fine.  Ditto for squash.  I usually roasted it or added it into something like spaghetti sauce.

The bell peppers should be okay but if you cut it open and the seeds are starting to turn color and be brownish, I'd toss it.

I go by what it looks/feels like instead of a timetable.

I would use the chicken tenders in a crock pot dish.  It should unfreeze if you put it on all day.

How do you not have an oven?!

Thanks I'll try to figure out what to put in the crock with the tenders.

And our oven does not work. The jets don't light up and we can only turn on the pilot by using a lighter.  Plus I can see the floor when I look into the broiler area so I don't think it's all that safe. The owner said that they aren't replacing it until sometime next year.  I'm hoping it's shortly after the holidays but it probably won't get replaced for awhile.

Genevieved

for the chicken you can make chicken Marsala so good.  I cannot give you much direction because DH is the one who makes this.  I do know he uses Marsala cooking wine, mushrooms, onions, cornstarch and we eat it over rice or pasta.

It is all made in two pans on the stove top.

jen5-03

The biggest "danger" with the squash and eggplant (assuming they look pretty ok, maybe a little shrivelly, but not slimey) is that they will be bitter.

The bell pepper, if it looks ok inside too, can be frozen for later use if you don't have a use for it right now. Just dice it up and freeze it. It won't be good to substitute for fresh bell pepper, but it is great for cooked foods. (I buy them on sale and freeze them this way all the time).

The chicken tenders... are they breaded? If so I would let them defrost and pan fry them in a little oil. If they are not breaded, they they can be used for anything you usually make with chicken.