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 6 of the Pantry Challenge, one in which I slept in, puttered in the kitchen, and got to my desk before the sun went down.
Since we had two Christmases, I’m still in holiday-recovery mode. The younger kids are still on break, and it feels like the limbo land that I typically experience between Christmas and New Years.
Eventually I will catch up with the rest of the world, right?
Today was pretty chill in the kitchen. I don’t think the children loved my micro-managing of their breakfasts and lunches; they’ve had a lot of freedom these last few years to make what they want when they want.
In an effort to avoid waste and help those on kitchen duty not go postal, I’ve curbed activities a bit this week. There’s been no mutiny, so I think we’re good.
I spent some time going over my inventory worksheet and mapping out meals for the month. We have more than enough to get us through without my buying any new proteins.
When I asked the kids their favorite frugal meal, the answer was chicken. This was interesting since chicken is not something I typically freeze. I had a few bad experiences with it drying out, so I’ve bought it fresh the last few years and made sure to cook it in time.
Stocking the freezer going forward will definitely look different after January!
I also dug around in the kitchen freezer drawer. It tends to become a catch-all of sorts, so I relocated full containers of things and now it truly is just a catch-all of half bags of vegetables and partial containers of ice cream.
The kids are due for an ice cream feed as there are way too many containers open right now. And I’m not eating ice cream until after my cardiology appointment, so I can’t even join them!
What We Ate
I had pulled Carrot Bread from the freezer last night. Some kids ate that as well as toast, salami sandwiches (don’t ask me why) and leftover minestrone soup.
What can I say, but we’re okay with savory in the morning.
Lunch – I reheated some of last night’s Broccoli Cauliflower Soup and leftover brown bread. One child had minestrone; another had an egg salad/tuna salad combo that she’s into. The others grazed I guess?
Those on campus today packed their lunches.
I rehydrated what corn tortillas we had left in the fridge and made a batch of Taco Shop Style Salsa. Everyone could make what he wanted: tacos, burritos, bowls, etc. Not exactly Chipotle, but way cheaper.
Hoping there’s leftovers for lunch tomorrow!
What I Prepped
- Prepped dinner.
- Sorted stuff in the freezer drawer.
- Cooked extra beans and rice.
- Made sure leftover soup in Souper Cubes made it to the freezer.
How did Day 6 go for you?