As promised, I did a full freezer inventory tonight, because step 1 of a successful Eat From the Pantry Challenge is to know what you have. And now I know. And you do, too, which is only slightly embarrassing. Just you wait till I inventory my pantry tomorrow!
My plan with this list is to update it as I use (or toss) the items. If I actually follow through remains to be seen. Be sure to check back and hold me accountable!
Here’s what’s in my three freezers.
Meat – Note the lack of beef. Our next 1/2 beef won’t be ready until March. I’m flipping about that a bit, because I usually cook with beef at least once or twice a week. What I lack in beef, however, I’ve gained in pork. A couple months ago a friend told me about this nifty little Mennonite farm nearby. I got my whole chickens from them, and just picked up a full pork (from their farm) 2 weeks ago to split with my siblings.
- 1/2 bag pepperoni
- 5 c. cooked, chopped turkey
- 1 lb. browned hamburger
- 4 3 whole, farm-fresh chickens
- 1 pkg. round steak
- 2 pork ham roasts
- 1 pkg. pork spare ribs
- 2 lbs. hamburger
- 5 lb. boneless, skinless chicken breasts
- 14 13 lb. ground sausage
- 3 2 pkg. pork chops
- 1 pork loin roast
- 2 ham hocks
- 3 1 lb. bacon
- 3 quail breasts (May Day! May Day! What on earth do I do with quail?! It would make my hubby’s year if I’d actually cook the fruits of his hunting labors.) I baked them like I would chicken, with cream of mushroom and rice… they were dry.
Better luck next time! - 3 lb. boneless turkey breast
Fruits/Veggies
- 1 c. mashed bananas
- 5 4 qt. bags of homemade salsa (Unless you talk me out of it, I might pitch these. The recipe I used is much too sweet for our tastebuds. I’m afraid that if I use it as an ingredient in Mexican food, it will make that sweet, also.)
- 3-4 c. whole strawberries used in strawberry topping this week
- 13 11 bags sweet corn
- 46 40 c. shredded zucchini (I was afraid of that!)
- 3 qt. bags chopped green peppers
- 2 bags peas
- 2 qts. applesauce
- 9 qt. bags and 4 3 gallon bags tomatoes
- 1 1/2 1/2 gallon apple juice (I saved this when I cooked a bunch of apples quite a while ago. I think my intent was to make apple jelly. Thoughts?)
- 1 bag mixed veggies
- 3 qt. bags breaded okra (from the garden)
- gallon bag of bananas (for smoothies)
Quicky/Ready-to-eat Meals
- 4 pancakes I ate them for breakfast one day this week, and promptly decided that I do not like frozen pancakes. Yuck.
- 5 2 brown bag burritos
- 1 c. lentil rice burrito mixture Topped toasted corn tortillas with the mixture plus cheese and sour cream for impromptu tostadas.
- 2 1 boxes pizza rolls (Used one on New Year’s Eve.)
- 1 bag no-rise pizza dough Sunday supper.
- 2boxes Savorings appetizers Fixed for New Year’s Eve.
- 2 Healthy Choice Steamer bowls
- 4-5 c. 15 bean (and ham) soup Hubby’s lunch one day.
- a casserole of some sort; really should have labeled that one! Heated and eaten along with the lentil rice tostadas.
Cooking Supplies
- 1/4 c. parmesan cheese
- 1 c. brown rice (not cooked) Cooked with quail and chicken.
- 1 gallon bag bread crusts and heels ( for seasoned bread crumbs and croutons)
- 1 1/2 bag corn tortillas (Used several of these this week.)
- 1/4 – 1/2 c. cracker/bread crumb mixture (tossed this – couldn’t remember what it was for!)
- 4 1/2 c. shredded mozzarella cheese
- 3 c. turkey stock
- 6 c. cooked pinto beans
- 3 bags sauteed mushrooms
Baking Supplies
- 2 c. pumpkin
- 1 bag apple pie filling
- 1 c. coconut
- chocolate sprinkles
- 1/2 c. toffee bits
- 1 box puff pastry sheets (free with coupon – have never used these before — ideas?)
- 1-2 1 c. sliced almonds
- 3 bags chocolate chips
Sweet Stuff – It’s all downstairs. If I didn’t hide it from myself I may have issues.
- gallon bag of good chocolate candy (stolen from the kids’ Halloween buckets)
- 1/2 gallon vanilla ice cream
- 2 1 mini loaves poppy seed dessert bread (Hubby shared one loaf on a hunting excursion.)
- 3 bags Dove dark chocolate
- 2 packages Reese’s peanut butter cups
- 2 qt. bags Snickerdoodles
- lots of Christmas cookies (hopefully this supply will be severely depleted after our New Year’s Day celebration with extended family)
- 1 lonely popsicle (Glad I found that! Definitely “reward” material.)
Odds and Ends
- 1/2 gogurt stick – pitched it
- 2 holiday dinner rolls Eaten by the little people.
- 1 homemade hamburger bun Used to make hubby an egg and cheese breakfast sandwich.
- 3 small bags breast milk (May I express
how sad I was to toss this? My baby is 2 1/2, though, and hasn’t nursed in over a year. I parted with the last of my liquid gold.)
There you have it. The good, the bad, and the freezer-burned. Get your wheels a-turnin’. After I post my pantry contents, I’ll be asking for recipes!
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{ 58 comments… read them below or add one }
Great Jehoshaphat! You have an amazing stash!
I need to go through my refrigerator…there’s so much stuff that needs to be tossed!
Putting that on the to-do list for tomorrow!
you can make your own poptartish things with the puff pastry, just cut a square, put some jam in it and fold it in half. bake according to the puff pastry package.
That would certainly make me the Best Mom Ever!
i would suggest using the salsa in casserole recipes where it will be mixed with other flavors and not necessarily the main flavor. I have a casserole I make with spanish rice and salsa where the salsa is a background flavor. You also could use it in chili. I normally use V8 juice as my liquid, but forgot to get some so I used salsa this time I made chili and we were pretty happy with it.
Good Luck using up all your stuff!
Good ideas. Especially the chili — hopefully the other flavors would nix some of the sweetness!
WTG on getting your goal accomplished.
WOWZA!! That is an AMAZING stash of food! I can’t wait until I can have my own deep freeze in the basement!!
We live in an Apt in Germany – so I am limited in my freezer/pantry storage areas! Sounds like you had an incredible garden growing season too!
Can’t wait to see what you will do with all of this yummy food!
I had a family member who used to fix quail just like chicken. He would braise it in a pan first and then stick the pan and quail in the oven to finish cooking.
Once it was done, he would use the pan drippings to make a gravy and pour that over the quail. All I can say is OH MY WORD that stuff is delish!
Happy New Year!!!
I’m going to get brave with the quail… eventually.
I’m even thinking a dish with rice and cream of mushroom soup, maybe?
Puff pastry sheets – lay one out and roll it out slightly, spread lightly with dijon or coarse grain mustard, layer thinly sliced ham (or turkey) and cheese (provolone, pepper jack, extra sharp cheddar), cover with top sheet. Crimp edges, cut a few slits to let steam escape. Bake on ungreased cookie sheet at 450 for 12-15 minutes. Cut and serve as a nice alternative to sandwiches for lunch or dinner.
That sounds delicious! Might have to give that a try. Thanks for the suggestion.
@Amy, it’s one of out indulgent treat since I don’t usually buy puff pastry. I think I have a half package floating in my freezer too – maybe a small sammy with some sort of soup over the weekend
I can’t wait to go through my freezers today. My husband was kind enough to set up a spread sheet for me months ago to keep track of what I have. I have not utilized it like I should so that will be one of my many goals. My freezer is in the garage so I will have to bundle up to get this done (yuck).
My hubby suggested a spreadsheet also, but I’m bad about follow-through with stuff like that…
I don’t see any black beans listed but salsa chicken black bean soup is a great way to use up salsa. You can season the soup so it’s not too sweet.
I make this all the time and just use regular chicken parts and shred them after they’re cooked. If you run out of boneless skinless breasts.
Hmmm… I may have some black beans in my pantry. Will find out today when I do that inventory!
You have much more in your freezers than I do. Great job and good luck on your challenge. It seems like you are on your way!
I will sometimes use puff pastry as a garnish for a fruit cup or ice cream. I cut the dough with a small cookie cutter (usually a star) sprinkle with sugar and bake. My daughter (age 3) thinks it is such a treat.
How fun! I love quick treats like that.
I always use salsa when I make spanish rice. I just add it as part of the liquid…and then it also automatically adds the tomatoes, onions and such. It’s really good…and you can add extra seasonings like cumin and/or chili powder to take away the sweetness.
I’m inspired to do an inventory…I got an upright freezer this past summer and it’s FULL already! I need to start USING and stop GATHERING!
I may try that… we don’t eat enough rice around here because it is “blah.” But spanish rice might work for us!
I just joined the pantry challenge as well. I need to do an inventory and I am just a little scared of what I might find! Congrats on getting that job done. I cleaned out the refrigerator yesterday so maybe I will tackle the freezer today since the garbage runs tomorrow and I can easily get rid of things.
I saw that you had quail on your list. EXCITING!!! When I lived at home, we used to raise quail for eating. My mom used to fry it some times and then top it with a simple brown gravy. That was a quick and simple way to fix supper. Another way she fixed it was to lightly coat it in flour with salt and pepper for season, then in a shallow skillet, brown it on all sides (as much as possible). Then remove it from the pan. Take chicken stock, veggie stock, or whatever you have in your pantry (wink..wink) and pour about 1/2 cup in the skillet to get all the goodies off the bottom; if you have white wine, that would be good too!!!. Add a minced garlic and cream to the skillet and put quail back in. Here’s where your pantry/fridge will play in…if you have some carrots, potatoes, onions,etc, cut them up in small bite-size peices and put in skillet seasoning them with salt & pepper. If you don’t, just put the quail back in, then place it in the oven at about 340 for 25-30 minutes. You can serve rice or mashed potatoes with it. The cream will serve as your sauce or gravy. It’s yummy. I’m sorry this is so scatter-brained…I’m pregnant so my mind doesn’t run in a straight line anymore. If you have any questions, just email me. I’ll be glad to help. Hope I helped you out a little bit.
Doesn’t it feel great to get a fresh start:-)
Oh!!! Don’t toss your salsa…you can fix it once it’s thawed out. Just add some heat to it. Tobasco, a jalapeno pepper chopped in the processor…WALLAH!!!! Salsa is way too yummy to toss. If you fix it like this, then you could swing using it in some chicken enchiladas or even taco lasagna.
I am determined to eat from our freezer/pantry in the month of January. This will help with organization AND getting a handle on our food budget. You’re an inspiration
Blessings!
Gail
amazing, Amy – I can’t even get my hands around my inventory yet since I have SO MUCH!
I can NOT wait to hear how your $100 for 7 people challenge goes!
Cut one of those chickens up and pour that salsa over the top and bake. Or put in the crockpot that is even better. Bebone the chicken and do the same thing but add some cheese to it.
It is good I have done it in a pinch before and it turned out really well. You can add rice or noodles and veggies as well.
Erika
I hope it doesn’t make my chicken “sweet”!
Great idea, you have inspired me to follow through myself, as I have had the minor initiative several times over the last couple of years, but NEVER followed through, even after I went to a lot of trouble and did one extensive inventory this year. Would be very wise to do this month to repad the savings after Christmas. Regarding your salsa, maybe for spaghetti or pizza sauce? The Spanish rice & casserole suggestions are brilliant. I would use them also in egg casseroles for sure. We’re big salsa fans around here, so regardless of flavor, it would go over well in ANY dish I mixed it in, except ice cream! lolol
I’m feeling inspired by your post! Thanks!
I say keep the homemade salsa. Try incorporating it into Mexican casseroles or skillet meals and add some chili powder to counteract the sweetness.
wow, that’s a lot of stuff to eat.Could you mix jalepenos in with the salss to give it some heat?
When we made applesauce we had alot of the left over apple juice (we call it applewater) My husband could not bear to throw it away so he canned it. Turns out it is delicous when cooking a ham or turkey. I put a quart in the bottom of the roaster put in my meat and cook. The flavor is amazing just a hint of apple to it. I was so excited when I read your post yesterday that said you had 3 freezers, me too. I felt so much better.
As always your awesome. Thank you!
Maybe I’ll do that when I cook the turkey breast in my freezer. Great idea! Thanks! And YAY for 3 freezers.
For the sweetish salsa:
–I agree with everyone else, add to rice and some spices
– makes a great appetizer over a softened brick of cream cheese
– blend with cream cheese and/or sour cream for rollups as a snack or light lunch
– pour over chicken breasts and bake. You could sprinkle chicken with adobo, then salsa, then some spicier cheese if desired. Or, add pineapple chunks to salsa and go with the sweet/spicy chicken. We love pineapple mango chipotle salsa over chicken and I bet you could get close if the salsa is already a bit sweet.
Great job with the inventory. You’ve inspired me to get going and do one, too.
My hubby will NOT do the sweet/spicy combo (so unadventurous) but I think some of your other ideas just might work. Thanks!
You have inspired me too. I do (well sometimes anyway) OAMC. So I have a freezer full of prepared meals I always forget about, I am going to inventory mine today. Thank you, and maybe try some hot sauce or xtra chilies in your salsa. I like the sweet hot taste, especially in Chinese food.
Salsa – Pull out the amount you need for the recipe, start adding hot sauce until you hit the spiciness you want and voila.
Puff Pastry – cut in squares, add pie filling, fold and bake = turnovers.
I have a bottle of hot sauce just waiting to be used. Might have to try that trick!
Mmmm, I have pie filling, too. Blueberry turnovers. Yum!
I can’t help but laugh and snicker and snort. HILARIOUS!! But only because I can totally relate… I’m so glad I’m not the only one with such a hodge podge!!
Allie
So glad I’m in good company.
46 CUPS of shredded zucchini?!?! Holy cow. Ok, here are my suggestions.
Firstly, mail all chocolate items to me. I shall send you my address (I’m a giver that way).
Secondly, I have a recipe for salsa beef that you cook in the crockpot, then shred and use for fajitas. The recipe actually calls for brown sugar, so if your salsa is already sweet, you might be able to omit it and still have a great meal. This is a staple for us – I package it in individual portions and store it in the freezer and my husband eats it for lunches. Email me if it sounds good.
@Deb, I would love the beef fajita recipe if you don’t mind sharing.
Ok, here is the Fajita Meat Recipe. I am pretty sure it is from Don’t Panic – Dinner’s in the Freezer by Susie Martinez, Vanda Howell and Bonnie Garcia, so proper credit to them.
Shredded Salsa Beef
1 ½ – 2 lbs beef roast
1 tablespoon oil
1 onion, chopped
4 ounce can chopped green chiles
1 cup prepared chunky salsa
2 tablespoon brown sugar
1 tablespoon soy sauce
1 clove garlic
½ – 1 cup water
Brown meat in skillet in oil on all sides. Place in crock pot. Add remaining ingredients and enough water to barely cover roast. Cover and cook on low 6 to 8 hours. When beef is tender, remove and shred. Return to crock pot to combine meat and liquid. Sauce can be thickened with flour if desired. Use as filling for tacos or burritos. Serve with cheese and sour cream.
Cool and freeze in appropriate sized freezer containers or baggies. Thaw and heat, serve as above.
Sorry Amy – I sent this to your gmail account before realizing the request came from a fellow commentor.
That’s quite alright! I’m glad to have it in my “recipes” file email folder, too.
Uh, I so need to go through my freezer today. Can you substitute zucchini for beef in recipes? Just kidding. I guess maybe you have enough zucchini for a couple of years. You should have made zucchini bread for teacher gifts LOL. Good luck!
That would be SUCH a handy substitution for me right now!
Happy New Year!
In addition to bread, cookies, and brownies, I sneak zucchini into lots of main dishes (tacos, spaghetti, meatloaf) to get more veggies into my hubby and kids.
I’ve snuck it in spaghetti, but I never would’ve thought of meatloaf or tacos. I’ll have to try that next time. Thanks!
The quail could be put into a casserole as mentioned above or we just fixed some pheasant that we just cut into small pieces wrapped with a piece of bacon held in place with a toothpick and grilled them. They tasted great and our daughter even loved it…also hear if you soak them in salt water beforehand it takes out some of the “gamey” taste. I am new to the whole wild game cooking myself but know Jarret enjoys hunting and am learning a lot about cooking from the in-laws!
Rachel! I didn’t know you knew about my blog.
So much fun to find people on here! I went ahead and fixed it last night in a casserole with rice and cream of mushroom soup. Lance ate the quail, we ate chicken. 
He said it was pretty dry… I LOVE the idea of wrapping little pieces in bacon. I love nearly anything wrapped in bacon! Will definitely try that next time.
Apple Jelly goes amazingly well with pork. I love it on my pork loin or pork chops or pork roast. It’s also just yummy for PBJ’s and it’s beautiful when you make it (pretty color) and makes a great gift and would be great if you could find some cheap jars from goodwill or somewhere. I always give jam and jelly away and people just love it. Makes nice baskets at Christmas with a baked good.
I wondered about that, but the combination also scares me a bit. My hubby does NOT mix fruit flavors with meat. Hmmm… So you think I can turn my cooked off apple juice into jelly? I have made jelly before…
Amy,
Here is some suggestions for the apple juice… you can use it in muffin recipes as the liquid in the recipe. My kids love it when I make apple cider/juice muffins
Use the juice in your smoothies.
If you need a recipe for jelly here is one…apple jelly.
The other fun thing with the apple juice is make popsicles with it.
My mom used to that and even stuck pieces of strawberries or blueberries in the juice before freezing in it a paper cup with a stick. 
One last recipe to do with apple juice…Apple Cinnamon Raisin Bread
Thank you so, so much for those ideas! My 2yo has been begging for popsicles. I’m definitely going to make some for her. And it never occurred to me to use the juice in smoothies. Great idea!
I hope the meat from that nifty little Mennonite farm is even better than you expected. : ) If you like, I’ll give you details about another n.l.M. farm where they raise a wide variety of organic vegetables which are Very Inexpensive. And you can get discounts for large amounts for canning and freezing.
All this pantry and freezer organization and menu planning makes me feel ambitious. Thanks for the inspiration.