Friday, January 1, 2016
Cooking from the pantry: so come April, what proteins will be left?
With an inventoried list in front of me, I have 3 months worth of dinner meals planned out (Jan-Mar 2016). I have considered breakfasts, lunches, snacks, desserts and beverages. I have some treats stashed away (bacon, bfst sausage, cooked ham, apple-ck sauasage for Sun bfsts), multiple gift cards (Dunkin donuts, Starbucks) to break up the possible perceived drudgery. Come April, however, the concern is being able to continue to provide a variety of proteins. I already anticipate using up all/most of the frozen and canned produce by the end of March. I also aim to empty the freestanding freezer, and sell it.
At this point, it looks like I'll have the following proteins to use for April:
-2 cans salmon
-fzn shredded cheese?
-canned baked beans
-canned pork beans
-fzn baked beans?
-assorted varieties of dried beans (pintos, navy, lg lima, black, pink, red kidney, Jacob's cattle)
-quinoa-both red, regular
-fzn hotel style turkey breast
-1 4 ct pkg fzn turkey breast cutlets
-homemade Italian style meatballs
-1 lb fzn grnd pork
-2 lbs fzn grnd beef
-1 lb fzn grnd chicken
-3 pkgs fzn ck parts on the bone (drums, thighs)
-4 pkgs fzn BSCB (may turn to these for sandwich fillings, however)
-2 pkgs fzn bacon
-1 tube fzn bulk pork bfst sausage
-1 box fzn veggie burgers
-3 lbs bulk (out of casing) fzn Ital sausage
-9 (8 oz) pkgs of fzn Ital suasage links
-2 lbs fzn sundried tomato sausages
-1 pkg fzn Brats (may become a weekend lunch with baked beans)
-1 pkg fzn kielbasa dogs (may become a weekend lunch with baked beans)
-1 lb fzn Portugese sausage
-3 lbs apple-chicken sausage (may be turned into bfst quiches on the weekends)
-fzn cooked ham? cooked turkey?
I should be able to get thru April with some additional ingredients, as needed/determined. May thru July is going to be interesting! If I keep on this path, not including any possible tax refund, I anticipate paying another 1/3 of my medical debt by June 30th.