I didn't think I could do it. I didn't think there was any way I could possibly manage 8 weeks of the Pantry and Freezer Challenge, but here we are. Only the last meal will use meat that was purchased in the past 6 weeks. Everything else is from the pantry or freezer.
So, while I was ruminating about what to make with all the older freezer items in weeks past, I more or less just ignored the pantry. Oh, I'd think to grab a few things here and there that I knew were expiring like cranberry sauce, pineapple, tomato soup, black beans, but I completely ignored the wealth of canned meats on the shelves and the variety of other things that might be used to nourish us as well.
I rely more heavily on fresh produce rather than canned or frozen vegetables, yet I have some of those things on hand, too, and they could be used. And then there is a modest array of canned fruit. This week, I'm digging in the pantry for foods to make. I won't rely solely on canned things, but I do plan to utilize several of them.
This menu looks heavy on the 'casserole' but that's the best way to utilize the canned meats I want to use. Perhaps I should adapt the midwestern term 'hot dish' instead of saying casserole? Would that seem less redundant?
Brats, German Potatoes, Sweet and Sour Green Beans.
Black Beans and Rice, Salad, Mexican Cornbread. I'll make extra rice for the Chicken Broccoli Rice Casserole I plan to make later this week.
Chicken Broccoli Rice, Pineapple Salad, Rolls. I think I'll used canned chicken breast in this recipe. I've never used it in this recipe before.
Tuna Casserole, Green peas, Slaw. I bought 24 cans of tuna last spring and while it's still pretty far out until it expires (12/26), I want to be more mindful about using it. In summer, it's easy enough to think of tuna salad for sandwiches or main dishes but in winter...not so much.
Reubens, Cream of Potato Soup. I need to buy Swiss Cheese and Rye bread for the Reubens. I won't have this the day after we eat corned beef, but it will be eaten this week.
Mongolian Beef Roast, Mixed Roasted Oriental Vegetables, Ambrosia. There is a beef roast in the freezer that is dated July 2024. I would normally serve Mongolian Roast Beef with rice, but we've had enough rice this week. I'm going to just do a mix of roasted vegetables. Perhaps I'll pop a potato into the mix.
I expect to have leftovers of this. I'll likely end up putting this in the freezer to serve later.
Big Mac Smash Burgers, Chips. I made these a couple of months ago and John was so happy about them. I thought I'd do a repeat for an easy Friday night supper.
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3 comments:
We had tuna casserole last week as well. I discovered an Instant Pot recipe that's become my new favorite because it comes out so creamy and stays that way even when reheated. I'm having leftovers of it for lunch today at work. Yum!
My husband loves tuna instead of hamburger in hamburger gravy, so that is how we tend to use canned tuna in the winter. I serve it on baked potatoes or egg noodles.
I always enjoy your posts, you are an inspiration with your wisdom and grace. Thank you ! You could use your pressure canner to bottle your dry beans and then have ready to eat shelf stable beans. The Ball Blue book has instructions as well as numerous blogs.
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