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November Pantry/freezer Challange

post #1 of 80
Thread Starter 
Ok Ladies... let's see how we can do this month...

Rules: only buy perishables: milk, eggs, veggies, fruit, etc. Meat if you need to, but see if you have any in your freezer first! (snack foods are not perishables- can we live w/o them? )

Exception: Thanksgiving dinner... for those of us who have to cook, let's set a Thanksgiving budget and stick too it! The only thing I have for it is a can of YAMS (ew!) and evaporated milk for pumpkin pie.

Anyone have ideas for extra evaporated milk? Grandma gets government commodities and gives us everything-- so there is alot of canned milk.

Since it's not quite the first of the month yet, I think I will go through my pantry and come up w/ a menu plan. I used to plan them out a month at a time-- which helped tremendously on budgeting (!) but I have slacked off now since we bought this house in May...

Let us know if you have odd & end foods left-- maybe some of us will have some recipes that will use them up!
post #2 of 80

I'm joining!

I so need to stay out of the Supermarket!! I do fine if I just go on my own, but if I bring my children, it's a nightmare!

I have set a grocery budget for the month of November of $100, $50 of which are for Thanksgiving. (Trust me, no one will starve. My kitchen is so full of food right now, that I can't fit anything else in the deepfreeze, and I'm storing potatoes and squash in the garage.)

As for tinned milk, you can use it in soups and chowders. (Tomatoe soup, pumpkin soup, clam chowder, potato chowder...Go to www.allrecipes.com, and do an ingrediant search for evaporated milk.)

ETA: rachelagain, where in Montana are you? from Missoula.
post #3 of 80
I'm going to join this month, my pantry is overflowing! I should even have enough meat to get by. I'm going to take an inventory in the next few days and then try to make a meal plan for the month. The only thing I know I'm low on that we use a lot of is spaghetti sauce. I will probably run out to get that today or tomorrow.
post #4 of 80
Thread Starter 
YEA! we're in this together!
I don't know if I can get by w/ $100-- I was thinking $50 for Thanksgiving (if I have to cook), but then that would only leave $50 and I'm pg. and want to eat plenty of fresh fruit and veggies... plus milk and eggs.
So I think I'll set it for $150- w/ $50 of that for Thanksgiving.

Kathirynne- I'm in Billings. I was down in Missoula earlier this month, seems like a nice town!
post #5 of 80
Oh, you should post a link to this thread over in frugality and finances. Lots more people would see it that way.
post #6 of 80
Rachel - I don't know if you are a tea drinker or not, but when it's cold, I use the evaporated milk to make chai. Ditto the PP on using it in soups. If you have a cream soup that calls for half and half, you can almost always substitute evaporated milk (bonus is its more calcium and less calories and fat). It's kind of the wrong time of year for this, but for future reference when peaches are in season I will slice some up in a bowl, cover them with evaporated milk, let them sit overnight, and in the morning we have peaches and cream either by itself, over oatmeal, or over cereal. There are also lots of homemade ice cream recipes that use evaporated milk. Hmmm, I think I'll go make some chai
post #7 of 80
Wow! You ladies are brave to do a pantry challenge over Thanksgiving. I'm in, but Friday I'm going to the meat market -- I only go every 4 months or so and stock up. This trip is to get some chicken breast, a Thanksgiving turkey, wingettes (for making teriyaki chicken wings for the super bowl party), and probably enough ground turkey and hamburger to last for about 6 months. I'll probably spend $150 -- $200 on all of that. At the same time, I'm going to stop at the bread outlet next door and stock up on bread. That'll be another $10 - $15. Aside from these two big trips, which were already planned, I'm going to see if I can do $100 this month, including Thanksgiving. This is going to be a huge deal for me because I don't always pay as close attention as I should to the food bill.

Does anyone have any ideas for canned yellow tomatoes? I have a bunch that I got on clearance for $0.15 per can and now I don't know what to do with them...
post #8 of 80
I'm in! Our grocery budget is out of control and my cupboards are overflowing!

I talked to Dh this morning (he's the main grocery store offender) and he's on board as well. I think I can probably get through the majority of this month. My MIL is doing Thanksgiving and I'm only responsible for bringing two desserts.
post #9 of 80

Pantry Challenge

We're in. We've had to borrow $1500 from our savings account and have only paid back $900. So we really need to put that money into savings.

I have no meat on hand so I'll probably have to buy some at some point or face a DH revolt!

I would also like to use up the last of the conventional goods in my pantry - canned and dry and this gives me an excellent excuse to get them gone!

post #10 of 80
I'm trying to tackle some of the odds and ends in the pantry.

Among the odds: a huge jar of artichoke tapenade that I picked up at Costco. I guess I'll be having lots of pasta. I think it might work on some french bread too. Maybe in a sandwich with cheese and sliced veggies.

It's tasty now, but I'm going to be sick of it by the time it's gone.
post #11 of 80
New to this forum, but I am soooo in. My pantry is pretty full and I'm trying to evaluate what to keep it stocked with and how much. A pantry challenge will sure help with figuring that out.

And I just made about five gallons of chicken soup for the freezer so I'm totally set there too.
post #12 of 80
Here is the list of the enormous amount of food I am storing right now. I'm glad this thread came along, I really need to use up and replace.

I think I will have to make 3 posts, one for fridge, one for freezer and one for pantry.

1.5 gallons milk
1 gallon of orange juice
8 yogurts gone
3 greek yogurts gone
14 eggsgone
cream cheesegone
green peppers
red peppers
4.5 chicken defrostinggone

I'm putting the chicken in the crock pot tonight to cook with some carrots, potatoes and onions. I will make dinner from it tomorrow then use the rest to make chicken noodle soup for my family that is coming up from Florida for the weekend. The weather here is going to shock them and I think some homemade soup will help!
post #13 of 80
oatmeal, old fashioned kind
kashi crackers
4 cans tomatogone
5 cans great northern beans
1 can black beansgone
1 bag lentils
1 can artichoke hearts[COLOR="red"][gone/COLOR]
1 can pineapple
5 cans tuna
sunflower seeds
3 boxes Imagine portabello soup1 gone
2 jars spaghetti sauce[COLOR="red"][gone/COLOR]
2 boxes chicken stockgone
2 boxes veggie stock
4 boxes spaghetti2 gone
2 boxes rotini
2 boxes farfalle
3 boxes lasagna1 gone
3 jars bbq sauce
6 boxes shells and cheese3 gone
tons of wild and brown rice2 gone
all sorts of baking ingredients, flours, sugars, cornstarch, etc.
post #14 of 80
And finally the freezer:

greens beans 2 bags
quorn crumbles 1 bag
mix berries 1 bag
blueberries 2 bags
california mix veggies 1 bag[COLOR="Red"][gone/COLOR]
raspberry juice
bananas 16
spaghetti sauce 1[COLOR="red"][gone/COLOR]
pizza sauce 3gone
guacamole 1gone
taco meat 1gone
broccoli 1 baggone
hamburger 4 lbs2 gone
sausage 1 pack
chicken drumsticks 6gone
tortillas 1 packgone
peas 1 bag
corn 2 bags1 gone
mixed veggies 3 bags
grape juice
mozzerella cheese 6 blocks1 gone
cheddar cheese 5 blocks
pork loin 21 gone
2 rock cornish hens
8 salmon 5oz. fillets4 gone
6 chicken breastsgone
2 packs pork chops
3lb ham
18 homemade pizzas3 gone

Well, I think I could probably make it till Christmas on these stores!!! With the exception of fresh produce, milk and bread.

I better get to making some meal plans!
post #15 of 80
Thread Starter 
Originally Posted by greenegirl View Post

Does anyone have any ideas for canned yellow tomatoes? I have a bunch that I got on clearance for $0.15 per can and now I don't know what to do with them...
I would just use them the same as regular canned tomatoes-- though if you make a sauce, it's won't be a red sauce- but that sounds kind of fun!

Goulash, spaghetti, stew, etc.

so if I can use canned milk in place of 1/2 & 1/2 do you think it would taste ok in a alfredo sauce? I just use 1/2 & 1/2 w/ parmesan cheese & onion and garlic powder...?
post #16 of 80
I'm in...this is the menu for the month:

1x fajitas (leftover still in the fridge)

2x rice and black bean medley with brocolli bread

4x spaghetti

2x lasagna (one tray = at least two meals with some for leftovers)

4x chicken and veggies (eating the brocolli and carrots in the fridge first then moving to the frozen veggies)

4x Pinto and mac n cheese (if we leave the cheese in the fridge alone I have everything I need to make this)

2x stirfry steak, rice and veggies

3x chicken noodle soup (I have to make it, but I have all the ingredients)

1x tomato soup and sandwiches

1x minestrone soup (canned - in the freezer though) and sandwiches

3x jambalya (with the metts in the freezer and chicken and rice and veggies

That does not address thanksgiving dinner. But I plan to make a menu and stick to that...probably turkey, potatoes, sweet potatoes, herb and cheese bubble loaf (yum), cranberries, green beans, pumpkin pie for dessert.
post #17 of 80
is canned milk sweetened? if it isn't I think it would work good in any white sauce, alfredo or just a roux for a casserole.
post #18 of 80
Thread Starter 
Originally Posted by hlkm2e View Post
Well, I think I could probably make it till Christmas on these stores!!! With the exception of fresh produce, milk and bread.

I better get to making some meal plans!
Holy cow! What a nice veriety!

My freezer: venison Roasts, ground venison, 1 bag green beans.

Your list reminded me I need to make homemade pizza-- I have everything except pepperoni-- I love using broccoli on it!
post #19 of 80
Thread Starter 
Originally Posted by babybugmama View Post

2x rice and black bean medley with brocolli bread
Please share the broccoli bread recipe! I love making bread
post #20 of 80
errr... I have to find it... let me see if I can. I made it a while ago and froze it...

4 eggs
3/4 C cottage cheese
1/2 C sour cream
2T melted butter
3/4 t salt
1 1/2 C finely chopped onion
10 oz frozen chopped broccoli (I used fresh and just use the florets)
1 recipe for an 8x8 pan of corn bread (I just used the recipe from one of my cooking books)

Preheat oven to 400. combine first 5 ingred in large bowl. Stir in onion, broccoli, and corn bread mix. Stir well. Pour into greased 13x9 baking pan. Bake for ~27 min.
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