Using What You Have....a 3 week challenge....

Ever come home from the grocery store, loaded down with full bags to realize that you really don't have room to put the things you just purchased away?

When that happens, there are two reasonable options...1) completely gut your kitchen, remodel it, and add more cabinet space or 2) go through your cabinets, inventory the foods you have both in there and in the freezer and plan meals to use some of these items before purchasing more.  My husband wasn't keen on the first idea (although I would LOVE the granite countertops I was promised when we bought this house over 5 years ago....) so I opted for #2 today.

Normally, when I plan our family menu for the week, I flip through cookbooks and food magazines, searching for a few fun recipes that I would like to try.  I arrange them throughout our week (with the more time-consuming dishes on nights that I have more time and the quick-and-easy meals on nights that I have meetings or Bible study.)  I then throw together an ingredient list, leaving off the things I know I already have in the cabinet, and head to the store.

We have had some great things lately- over the last two weeks, I have made:

Fish Tacos with Coconut RIce and Fruit Salsa

Pioneer Woman's Meatloaf (to die for!), Cheese Grits, and Baked Asparagus

Spaghetti with Artichokes and Tomatoes, Garlic Bread, and Salad

Grilled Chicken, Summer Vegetable Stir-Fry, and Rolls

Pork Marsala with Mushroom Noodles, Green Beans, and Salad

Hamburgers on the Grill, Corn on the Cob, and Baked Beans

Chicken Pomodoro with Angel Hair Pasta, Salad, and Garlic Bread

Classic Pot Roast with Fresh Vegeables, Mashed Potatoes, and Rolls

Macaroni and Cheese Soup, Homemade Chicken Tenders, and Salad

Pioneer Woman's Chicken Spaghetti Casserole, Rolls, and Salad

All of these things-- found on food blogs, from cook book pages, and magazines like Cuisine at Home are great-- but they were sending me to the store to buy ingredients that I might not have already had.  This week, I want to try to challenge myself to use what is already in the cabinet.

Thus begins, the THREE WEEK CHALLENGE.

For three weeks (well, now through the end of the month), I am going to commit to spending less than $50 a week on groceries for the whole family (excluding Oberweis). 

This is definitely possible as I cleaned out/organized our big freezer in the garage this morning and we have over 50 pounds of ground beef, 6 arm/chuck roasts, several packages of beef stew meat, 6 packages of round steaks, two pork tenderloins, 10 pounds of Italian sausage, 6 packages of brats, 4 pounds of bacon, 25 pounds of breakfast sausage, 2 cured ham roasts, 3 packages of butterfly pork chops, 5 pounds of salmon, a 2 pound bag of shrimp, and more-- isn't it pathetic to have all of that and be out buying more?  And, that is just the freezer.

So, this week's menu is using things up that we already have and only buying a few minimal ingredients to make them into healthy and tasty meals. 

Today for lunch, I cooked a pack of brats-- and they were tasty and a great alternative to the ham sandwiches or wraps we eat most of the time.  Here is the rest of the week:

Wednesday: Chicken Roulades with Spinach and Ricotta, Wild Rice, Rolls, and Salad

Thursday: BLT Pasta, Garlic Bread, and Salad

Friday: Mixed Antipasti, Butternut Squash Risotto, Seared Steaks, Prosciutto-Wrapped Asparagus, and Chocolate Mousse (company is coming over...)

Saturday: Grilled Pork Loin, Stuffed Bell Peppers, Rolls

Sunday: Italian Beef Sandwiches and Parmesean Potatoes

This involves purchasing only a few ingredients: a fresh tub of organic mixed greens ($4 at Costco), a loaf of Italian bread (unless I get adventurous and make my own-- which I just might!), a small baguette, 1/2 pound of prosciutto, fresh asparagus, a pack of bittersweet chocolate chips, and a small container of heavy whipping cream.  Total-- about $20.

Other essentials: turkey or ham and cheese for sandwiches and sandwich bread-- less than $10.

The garden is still full of tomatoes, green peppers, broccoli, carrots, and herbs.  Cabinet is crammed full of pasta, rice, lentils, and all kinds of good things that are just waiting to be used.

Wanna join the challenge? 

Even better, at the end of the challenge, I can donate the difference to where it will make a difference.  Can you do that too?

Comments

[Krista]

Oh my! You have so much food!!! I think I already do this challenge on a daily basis. I love the feeling of using up all of my food, so I normally start getting creative after our favorite things have been eaten (I am very sure I am not as wonderful of a cook as you are, though, although I want to learn!!). It sorta get this strange sense of completion. I know I am weird!

[chris]

i wish i could do this challenge with you but i don't have a garden and my freezer is almost empty - i do need to figure out how to spend a lot less for awhile!

[Fallon]

Wow Lisa! You rock! For a minute I forgot I was reading your blog, and though I was reading a menu at a restaurant :) We are moving in February, and this is the perfect! Our deep freezer is packed to the brim! Our pantry is out of control! Today: inventory & Beef vegetable soup, rolls and pumpkin bread!