Pantry/Freezer Challenge: Week 2

 

Really, I could say 2.5 weeks since I began this before the New Year was well underway.   I admit I got nervous this week as I noticed meat baskets getting lower.  I have put back almost as much as I've taken out in various forms but it's meals not meats going back into the freezer.  

I put Brunswick Stew into the freezer, a 6-cup and 4-cup portion and set aside a 3-cup portion to have with dinner one night this week.  I also put a 2-serving portion of Chicken Parmigiana and 2-serving portion of Breakfast Casserole in the freezer, as well as 8 Banana Oatmeal Muffins.  Oh yes, and I bought a pound of sausage meat on sale Friday so that is in the freezer, too.

I did stray off my menu plan last week simply because I forgot and didn't look at my menu to help me recall.  I simply winged it and that's okay too since what we ate was also food we already had on hand and used up a condiment I'd been thinking for a few weeks I'd use.  I did cheat a little on that dish, though.  When I was in the grocery, I picked up a package of fresh snow peas to toss into the dish I made that night.  Not sorry, as they were perfectly crisp tender, and it added immeasurably to the dish.   

I think I can safely say we'll manage to get through January just fine without using too many items bought this month, though.  I mean fresh produce was part of my intention, especially since it's cold/flu season and the one thing I always stock and use this time of year is fresh citrus.

Too much talk, not enough thinking about the meal plan.  Let's do this.

Red Beans and Rice, Coleslaw, Cornbread, Applesauce.  I never made the black beans last week...And this week I've already thawed a Cuban inspired meat dish for the week, so I don't want to plan black beans this week.  I think it will be nice to have a different flavor profile for my beans and rice meal.   I have to say that two meals I never feel I'm missing protein is either Black Beans and Rice or Red Beans and Rice.  There's so much flavor in both dishes that you just don't feel you're getting a 'budget' meal.

I could use canned beans, and I might if I'm pressed for time, but my plan is to use some of the dried beans I have on hand.

 Brunswick Stew and Pulled Pork Sandwiches, Pickles.  In the South, if you eat barbecue people just assume you're talking pulled pork and that you're eating Brunswick Stew with it, along with coleslaw and potato chips.  I'll not carry it that far.  The truth is, the Brunswick Stew I make is so meaty that you don't need to serve a meat sandwich with it, too, but sometimes it's nice to bow to a traditional sort of meal.  Also, true fact, until the past two years, I never ever ate dill pickles except when I ate a Pulled Pork Sandwich.  Now I buy more dill pickles that I do the sweet sort.  

Ropa Vieja, Taco shells, Green Salad with Oranges and Onions.  I have a suspicion I'll have leftovers of this Cuban roast again, but I foolishly froze it in a big deep dish and then realized my mistake.  I had to thaw it to get it out of the dish.  

Chicken and Broccoli Alfredo, Apple Cranberry Carrot Salad, Garlic Bread.  John won't be happy about eating this entree and to be honest, I'm not thrilled myself but it's in the freezer and I'm determined to not waste it.  I've linked the recipe for the salad.  It looked so good I thought I'd give it a try.

Tuna Patties, Potatoes O'Brien, Brussels Sprouts, Biscuits.  I'm going to make something like salmon patties from a couple cans of tuna.  I should get about four patties total.

Beef Stew, Mexican Cornbread.

Pork Chops, Rutabagas, Potato pancakes, Collard Greens.  John won't eat the rutabagas, but they've been in the freezer for a year.  I made them because I like them but even a small rutabaga makes a lot, so I freeze the extra.  He'll be fine eating just the potato salad and greens.

I'm using this challenge for all three meals each day.  I have 12 eggs at the moment and a coupon good for another dozen free.  I feel very confident we're going to get through this month just fine.  

John is only eating toast each morning for breakfast.  I eat whatever I feel like.  Quite honestly, I'm enjoying not feeling the need to make a big breakfast every morning.  So, I'm making breakfast one day for a lunch or a supper once or twice a week.

Lunches vary, often being leftovers.  This week we'll likely have soup and grilled cheese sandwiches, baked potatoes and salad, Pizza (homemade) and we'll see how it goes from there.

Are you taking part in this pantry freezer challenge?  How is it going for you.

Also, I've been interested to see a second movement in January besides the Pantry/Freezer challenges called Canuary.  Many cooks are canning, freezing, or making something for their pantry shelves (taco seasoning, dehydrated fruits, etc.) each day of the month of January.  I'm inspired by this, too!  I have put a few things back into the freezer, so I'll count that, but I'd like very much to do a little more. I started a new batch of citrus vinegar on Friday.  

I'm going to dig out the apple cores in the freezer (and I'll go ahead and make a batch of applesauce from wrinkly apples and use those cores, too) to start a fresh batch of apple cider vinegar.  My last jar has done so well that it's formed a second 'mother' so I know this next batch should do very well, too.  I also have cranberries in the freezer so I will make some homemade cranberry juice.  This needs only a hot water bath to can it safely.  With that and the applesauce, the two vinegars, that's four items this week.  I'd like to make up some taco seasoning as well, but I don't know if I have all the spices.  I'll need to check.

Let me know if you want to work on a Canuary Challenge as well.  Just tell me in the comments what you've put up this month.

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