In an effort to be ready to move in a mere 25 days, I have committed to taking stock and clearing out one kitchen cabinet per day. On Saturday morning (before 7 am no less), I tackled the two cabinets that store dry goods and function as our pantry. First I cleared out all of the expired goods, which were about 8 cans and jars total. Then I took stock of what I could use to make meals in the next 4 weeks and, combined with what's in the freezer and the fridge, came up with dinner menu. (Please excuse the spelling. Ironic, I know; the English teacher that can't spell!)
Up for this week are chicken enchiladas, split pea soup, and Mediterranean tuna noodle casserole, as well as some chili that my mother-in-law is graciously making us. I am committed to buying only the ingredients we desparately need to complete each meal, which will most likely mean tweaking recipes slightly to use what we already have so nothing goes to waste and we don't have to move it. Perhaps these variations will prove to be even better than the original recipes I have been using for years!
It's a busy week for me. I am back to work today after a glorious 3 weeks off, tomorrow we have our home inspection, and for those of you familiar with the BTSA (otherwise known as the bane of the new teacher's existence), I have my mid-year check due on Friday. Agh! One day and one item on the checklist at a time. Hey, at least tonight's dinner is already fixed. Yay for leftover chicken enchiladas!