This month, we’re shopping our kitchen in order to use up what we have so we can save money and clear kitchen clutter.
Here we go with Day 13 of the Pantry Challenge!
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It was a quiet day at home, with mostly fend-for-yourself when it comes to meals.
What We Ate
Breakfast – We ate through a couple loaves of Sourdough Bread along with a variety of eggs, cereal, etc.
Lunch – A variety of leftover pizza and chicken.
Dinner – We made chicken quesadillas with the leftover chicken from Thursday.
How did Day 13 go for you?
Kathryn M
Day 13 – temperatures in the minus degrees kept me in all day.
Lunch: bacon – just bacon. I was supposed to be making bacon for sandwiches, but I just stood in the kitchen and ate bacon! My bad…..
Snack – finished of the guacamole with chips because the top was getting a touch of brown. I just scraped off the brown and ate the nice green stuff underneath.
Dinner – Shrimp Carbonara. This was one of those meals in a bag from my freezer. I didn’t like it all that well, but after adding garlic salt and pepper at the table it was edible.
Maureen
I’ve done well keeping my freezer inventory up to date, which is impressive for me. I made potato soup before the storm hit, but have a few servings leftover to eat up. We got 8-9 inches of snow in the last 2 days, which looks lovely and shouldn’t have been too big a deal here in Michigan, but temperatures dropped and will stay VERY low for a number of days, so many of the roads are icy. We had “Christmas” with part of my family yesterday and I came home with some leftovers. So, now we need to work our way through all the bits in the fridge. I’m making stirfry for dinner tonight to get more veggies in everyone, but I’ll be careful to not end up with any leftovers.
Everyone is off school/work Monday for MLK Day. The girls have dental appointments, so we might stop to grab some milk, but I don’t know that we need much else. I’m not sure they’ll have school on Tuesday, either, with the temps dropping so dangerously. If not, then we’ll dig through the freezer for lunch. So far, it’s going well to plan a meal or two at a time and pull from the freezers.
Kathy in Denmark
Reporting from two days again.
Day 12: DH worked from home because he got home so late the day before.
B: Oatmeal and milk for DD1, rye porridge for DD2, toast and coffee for the adults
L: Packed lunch for DD1, school provided lunch for DD2, bread with different toppings for DH and I
Afternoon snack: HM sourdough bread
D: Indian korma for DD1, DH and I. LO tortillas with refried beans for DD2
S: We had LO Christmas treats for our Friday movie night. Some also had ice cream 😉
DD2 is participating in an experiment at school where children are served a healthy school lunch and have extra PE. Scientists from two universities are overseeing it and will monitor them during the two years it runs. We are quite happy to let her participate. She only has to bring lunch Monday and then a small mid-morning snack the other days. She was served a small margherita pizza, olives and fruits and veggies Friday 🙂
I baked sourdough bread, so we had some in the afternoon. It’s such a treat when it’s fresh.
The Korma was from a jar I found in the cupboard. I used half in a vegetarian version for DH and the other half in a version with pork for DD1 and I. I also added the last cooked veggies from the night before, some frozen peas and some crème fraiche. We ate it with rice LO from the night before.
Day 13:
Brunch: Toast, coffee, milk, juice, cheese and jams
S: Cheese and crackers
D: HM Black bean burgers on brioche buns. HM oven fries and a few sweet potato fries
Jennifer
B – I had oatmeal and sausage, dh had cinnamon toast since he wasn’t feeling well
L – I got a mocha and scone from the coffee house and yogurt when I got home, dh had a can of soup
D – pork tenderloin with potatoes and carrots, crescent rolls and a pepper
Allie from Ontario
Jan 13
Brunch – I had a bowl of the cheddar beer soup from yesterday with a toasted English muffin (apparently there is an endless supply of the muffins in the freezer!) and T also raided the freezer for a sausage & hot dog bun.
Dinner – Shepherd’s pie (I guess technically cottage pie as I used ground beef) which used some Yukon golds that were showing their age and a can of creamed corn…my mom always put a layer of creamed corn between the beef filling and the potatoes and as a result I always do too).
Lynn from NC Outer Banks
1/13
B:I had some milk that was starting to sour so I used it up in place of buttermilk to make scratch biscuits. I had buttered biscuits with coffee. DH had cereal and coffee.
L: last of soup plus biscuit slider with Jessica’s Cranberry chicken/turkey salad. DH had the same.
D:still sticking with poultry but more chicken thighs. I did them in the air fryer. We had green beans and I used up a container of mashed potatoes from the freezer and 1/2 a container of gravy. White space is appearing in the freezers and fridge-hooray!
Like Tasty, I made a turkey pie to take with us to my son’s this weekend when we go to help baby sit our little granddaughter. Can’t wait!
Since we’ve eaten the soup and bitter cold weather is coming, I’ll be making another pot of some kind of soup this week.
Tasty
S
January 13
B: hubby had a bagel and cheese, I had a yogurt and toast and jam
L: I made a quiche, using bought pastry that was in the fridge, some left over chicken, a handful of frozen mushrooms and threw in a little grated mozzarella.
A little space is starting to appear in the fridge.
S: turkey pie with salad. Bought the salad specially. It wasn’t even on sale but we were both missing fresh salad. This used up the other sheet of pastry (Yes, heavy on carbs . . .) the turkey that has been staring me in the face for too long, some leftover peas with white sauce and a little fresh carrot and onion. I also added a can of cream of ?? soup – something I rarely use. A small dish of ice cream rounded out our meal. Definitely Italy making progress.