My next post is about my process to create a menu plan based on "shopping my kitchen". I hope it will give you some ideas on how you can do it too!
The weather outside is frightful. We had snow AGAIN, but I'm feeling super content despite the lethargic start to our spring. I feel well rested, and am in my happy place, all thanks to a wonderful Sunday. Let me explain...
Check out my crazy full freezer! You can see why it's so important for me to keep an inventory list! Believe me, it works. This freezer is very busy. My freezer stores blueberries and strawberries from last years growing season, my half pork order, sale items purchased in larger quantities, several organic whole chickens, and my Bulk Barn purchases, like nuts and seeds, to keep them fresh. You will also find my home prepared items like cooked beans and lentils, several jars, both large and small, of chicken stock and marinara, as well as freezer friendly make ahead meals too. And last, but not least, let's not forget the small bits and pieces of leftovers... Gravy pucks, leftover cooked meat and single servings of soup, sauces and the like.
I discovered 2 part bags of broccoli florets, both about one third full, one half bag of peas and unopened bags of mixed veggies, peas, and corn. I always like to have a few bags of frozen veggies on hand for those rare occasions that I have no fresh produce in the house or I need a super quick veggie side! I knew that the opened bags of frozen veggies really needed to be used up ASAP! Generally, I only use broccoli florets in my broccoli soup, but I would have to get creative with them since soup was already on the menu. I'm thinking that the quiche I've already thought of would be good spot for these and as an add in for a mixed veggie side. Presto, 2 part bags of broccoli florets used up!
Thursday: Broccoli, onion & ham quiche with a potato crust, I used some of the frozen broccoli florets and some of the frozen ham, diced and a little shredded cheddar cheese. I even managed to use the last of the warm cabbage slaw (cause you can never have too many veggies!) and more apple bread pudding for dessert.
So, in the end, I pretty much shopped my kitchen in order to make our meals for last week. With a little creativity and ingenuity, you can shop your kitchen to make sure you use up your leftovers and make aheads. I used up all the perishables in my fridge so no biological experiments to send to the green bin! My freezer still has a few more things for me to use up before the warm weather shows up, but I am well on my way to using up the older and fall/winter foods in my freezer.