"Use It Up" Challenge ... Let's Keep It Up!

 I returned from my road trip with food. My mom gave me many pounds of meat - pork belly, ground pork, pork and beef ribs, pork steaks, and I don't even know what else. She also gave me frozen broccoli, cauliflower, jalapenos, onions and red bell peppers that she had put up and a load of freeze dried green bell peppers. Additionally, she gave me a whole heap of pantry items that she had salvaged, from where I am uncertain but I'm not particular. There are loads of beans, garbanzo and otherwise, tuna, almond butter, pasta, hominy, canned veggies, salsa, English muffins, eggs and more. So, with this 'free to me' haul, I am going to press on with my 'use it up' challenge. I will, of course, purchase perishables. This seems like a good time to use my grocery money to stock up on household items. Let's see if I can get ahead of the game!

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 April 25: B- eggs and English muffin; L/D- tacos.

April 26: B- boiled eggs, Bishop's bread, tangerine; L- 1/2 bologna sandwich, charcuterie; D- green chile chicken enchiladas. Fridge = 2.

April 27: B- boiled eggs, Bishop's bread, tangerine; L- leftover green chile chicken enchiladas; D- tostada; Snack- English muffin with damson plum jelly. Fridge = 3.

April 28: B- boiled eggs, Bishop's bread, tangerine; Snack- work supplied donut, banana; L- charcuterie; D- scrambled eggs, sausage, English muffin. Fridge = 2.

April 29: B- fried eggs, English muffin; L- quesadilla with refried black beans and Mama's salsa. D- Applebees.

April 30: B- Panera breakfast sandwich; L- ramen with scrambled eggs and mushrooms; D- short ribs, grits, and roasted carrots.

May 1: B- corn flakes; L- breakfast burrito; Snack- peanut buster parfait; D- philly cheesesteaks. Pantry= 2; Freezer = 2.

May 2: B- sausage, eggs, English muffin with plum jelly; L- ramen with egg and mushrooms; D- quesadilla with homemade salsa.

Total Pantry = 2

Total Fridge = 7

Total Freezer = 2

I'm getting there!

"Use It Up" Challenge Continued... Again

 I am heading out on a road trip, yet I continue to accept the challenge to use up what I have. When I sorted the pantry, fridge and freezer out not too long ago, I determined that I would take as much of my own food as possible on this trip. I made a list of things that I could take inspired by what I had on hand but knowing that it would have to be supplemented with some grocery shopping, i.e. cowboy caviar and chips and pasta salad. I was proud of this plan. After getting through a birthday celebration and a special Easter dinner, I found that I only had $7 left in my grocery budget. I decided NOT to go to the store and get those supplemental items. I would HAVE to make do and USE IT UP. I found bologna and honey ham in the freezer. In the pantry, I found mustard, peanut butter, bread, sweet potato chips gifted to me by a friend, British chips brought by Maceo at Christmas time, a bag of crackers leftover from Christmas charcuterie, cheese puffs that were given to me at work, a handful of nilla wafers, and a small box of Moroccan cookies. Also, in the pantry, I found pretzel rods and white chocolate and made chocolate covered pretzels. I found, in the fridge, cheeses leftover from Valentine's charcuterie and Easter dinner; as well as, gourmet jams and mustard. I found lemon drops and gum from my Christmas stocking, leftover biscuits wrapped in plastic wrap on the table, a banana and tangerines in the fruit bowl, and a grapefruit in my lunchbox. I packed all this up, tossed in some boiled eggs and the bread Bishop baked for me the evening before the trip and press on with the challenge.

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April 18: B- boiled eggs, biscuits and plum jelly; L- bologna sandwich and sweet potato chips; Snack- chocolate covered pretzels; D- boiled eggs, cheese, tangerine and Bishop's bread. 

April 19: B- gouda and ham on crackers with brown mustard, sweet potato chips, half a grapefruit, banana; Snack- chocolate covered pretzels; L- bologna sandwiches, cheese puffs; D- Blake's Lotaburger green chile cheeseburger and seasoned fries. Pantry = 2.

April 20: B- leftover Blake's; L/D- New Mexican food at a restaurant, enchiladas with green chile.

April 21: B- bologna sandwiches; L/D- pizza from the hut, pepperoni with green chili; Snack- Moroccan cookies. 

April 22: B- leftover pizza, the other half of the grapefruit, Bishop's bread, tangerine; L- green chile cheeseburger, pineapple slaw, and a strawberry and chile lemonade from Sparky's; D- baked potato. Fridge = 1.

April 23: B- Mama made eggs, bacon and toast; L- treated to stuffed sopaipillas at a cafe; D- Mama made a roast with carrots.

April 24: B- Mama made eggs, bacon and toast; L/Snacks- bologna sandwiches, Maceo's British chips, nilla wafers, lemon drops and gum; D- Bishop greeted me with steak, avocado, potatoes, chocolate and oat cake with hazelnuts and fruit compote topped with whipped cream. Pantry = 1, Freezer = 1.

Total Pantry = 3

Total Fridge = 1

Total Freezer = 1

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I didn't end up finishing off a ton of stuff from the pantry, fridge and freezer but I did make a dent!

"Use It Up" Challenge Continued

 I am going to press on with my "Use It Up" Challenge. I am going to attempt to reset my food storage. This was a goal that I had at the beginning of this year and some new developments seem to reinforce that goal. Our grocery budget has now been divided amongst the three of us remaining at home and we are largely preparing our food independently. Herb is eating keto, Bishop has gone largely meat free and sugar free, and that leaves me to my own devices. So, I am digging deep into my food storage, using what I have, and learning what works for me; what foods I prefer and how much time I want to devote to food preparation. I am evaluating what aspects of my meal planning, storage and prep method that I developed while raising the kiddos still applies and what I should let go of. I am purchasing perishables; otherwise, I am crafting meals from what I have on hand.

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April 1: B- a breakfast sandwich given to me by a coworker; L- spaghetti, tangerine; D- a very healthy meal of donuts leftover from work. Pantry = 3; Freezer = 1.

April 2: B- breakfast sandwich from Panera; L- leftover hamburger helper, roll, mini tomatoes, chips and salsa; D - huevos rancheros. Pantry= 1; Fridge= 2.

April 3: B- cornflakes; L-leftover brisket, greens and coleslaw; Snack- bran muffin; D- pork stir fry and dumplings. Pantry = 5; Freezer = 3. 

April 4: B- boiled eggs and muffins; L- leftover stir fry; Snack- muffins; D- spaghetti with Italian sausage marinara, broccoli. Pantry = 2; Freezer = 1.

April 5: B- boiled eggs and muffins; L- leftover hamburger helper, greens; D- roast chicken and root vegetables. Freezer = 1.

April 6: B- boiled eggs and muffins; L- potluck at work; D- Texas Roadhouse for Christian's birthday.

April 7: B- leftover steak from Texas Roadhouse and eggs; L/D- Christian's birthday meal of grilled bacon and onion sandwich, grilled veggies, and New York style cheesecake. Pantry = 1; Fridge = 1; Freezer = 2.

April 8: B- cornflakes with blueberries; L- leftover chicken and grilled veggies; D- leftover bacon sandwich and grilled veggies.

April 9: B- cornflakes; L/D- Easter meal of ham, peach chutney, oven roasted asparagus, loaded brussel sprouts, green bean casserole, rolls, cream cheese pie. Pantry = 8; Fridge = 1; Freezer = 1.

April 10: B- cornflakes; L/D- Easter leftovers.

April 11: B- cornflakes; L/D spaghetti and leftover greens. Pantry = 2; Fridge = 2.

April 12: B- boiled eggs, baked cheese crackers; L- leftover spaghetti and greens; Snack- graham crackers with frosting; D- steak, baked potato, banana pudding. Pantry = 3; Fridge = 1; Freezer = 1.

April 13: B- boiled eggs, baked cheese crackers; L- leftover steak and greens; D- leftover steak, egg and biscuits with jam. Pantry = 1; Fridge = 1.

April 14: B- boiled eggs and biscuits; L- leftover ham and greens; Snack- baked cheese crackers; D- macaroni and tomato sauce, grapes. Pantry = 5; Freezer = 2.

April 15: B- cornflakes and scrambled eggs; L- leftover ham and green bean casserole; D- spaghetti at Roxie's and pie day.

April 16: B- panera breakfast sandwich; L- leftover ham and green beans; Snack- leftover banana pudding; D- leftover macaroni and tomato sauce, greens, blueberries. Fridge = 1.

April 17: B- cornflakes, boiled egg; Snack- chocolate covered pretzels; L- leftover macaroni and tomato sauce, greens; D- scrambled eggs with ham, leftover biscuits with the absolute best damson plum jam that has just been languishing in my pantry forevsies, leftover greens.  Pantry = 3 

Total Pantry = 34

Total Fridge = 9

Total Freezer = 12

"Use It Up" Challenge

 From the beginning of the year until now, I have been focusing on preparing meals using what I have on hand. It can be referred to as a pantry challenge but I refer to it as my "Use It Up" Challenge. This is an opportunity to dig deep in my food storage and use up what I have on hand. It encourages me to clean, organize and rotate my food storage and to use those odd bits that somehow make it into my pantry and have been left languishing. And, let me tell you, this challenge has been desperately needed; as is evidenced by the fact that I am STILL challenging myself nearly three months into 2023. Every bit of my food storage space had become a chaotic mess, overcrowded and disorganized, so it was past time to do this "Use It Up" Challenge. Challenges such as this also help me reduce my spending, which is a good thing in helping me reach certain goals. In the past, I have tracked my progress in this challenge by documenting what I served for meals and how many items have been entirely used up from the fridge, freezer, and pantries. This go around I haven't been tracking this information because I would do that on my IG page and have determined not to use that page. However, now that I have revived this blog I can track my progress in this challenge right here. Let's do it!

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March 19: B- Panera mac&cheese and smoothie; L- Panera salad and fried chicken thigh, peanut butter chocolate chip cookies; D- Italian sausage and peppers pasta, green beans, peanut butter chocolate chip cookies. Pantry = 2; Fridge = 1.

March 20: B- Panera sandwich; L- leftover pasta and green beans; D- chili sauce marinated chicken thighs, sauteed cabbage, and blueberry cream cheese filled chimichanga. Pantry = 3; Fridge = 1.

March 21: B- blueberry cream cheese filled chimichanga; L- peanut butter crackers; D- chicken and veggie stir fry, dumplings, apple with caramel dip. Pantry = 5; Fridge = 1.

March 22: B- boiled eggs and toast; snack- apples and caramel dip; L- leftover chili sauce chicken and cabbage; D- leftover corned beef and cabbage. Pantry = 1.

March 23: B- boiled egg, mozzarella sticks, and cheesy crackers; L- leftover corned beef and cabbage; D- steak and green bean casserole. Pantry = 5; Freezer = 1.

March 24: B- boiled egg, mozzarella stick, and toast; L- potluck at work, I brought snickerdoodles; D- leftover steak and green bean casserole.

March 25: B- bagel with cream cheese; L/D- brisket, coleslaw, greens, chimichurri, peanut butter chocolate cheesecake. Freezer = 3

March 26: B- muffins; Snack- chips and salsa; L- leftover corned beef and cabbage; D- leftover brisket and peanut butter cheesecake. Pantry = 1.

March 27: B- charcuterie; Snack- chips and salsa; L/D- tomato soup and grilled cheese sandwiches. Pantry= 3; Fridge= 1.

March 28: B- Panera breakfast sandwich; L/D: leftover green bean casserole, hamburger helper. Pantry= 1.

March 29: B- boiled egg, mozzarella stick; L- leftover hamburger helper, leftover green bean casserole; D- 1 1/2 mini pizzas.

March 30: B- boiled egg, mozzarella stick, pumpkin bread; L- leftover hamburger helper, chickpea fritter; D- new hamburger helper, leftover fritter. Pantry = 2; Freezer = 1.

March 31: B- boiled eggs, mozzarella stick; Snack- donuts at work!; L- leftover hamburger helper and fritter; D- 1 1/2 mini pizzas. Pantry = 1; Fridge = 1.

Total Pantry = 24

Total Fridge = 5

Total Freezer = 5