Eating out of the freezer and cupboards challenge - part two

I hope your pain passes soon zafiro. Lurking lurgy has hit. Thankfully DS was fed at a school thing this evening so I can just go to bed shortly after him. It does mean stuff's not getting eaten, but that's not much of a problem with the ravenous boy. I got some mince out earlier so that will be used tomorrow either as pasta and nanny sauce or cheeseburger quasadilas... Which I obviously can't spell.

I've been doing a lot of shopping and re-stuffing of the freezer lately in terms of buying meat and more frozen veg. I cleared out a few things from the pantry, cupboard, and counter tops today when I made a delicious apple and pear crumble. Things are looking rather skint this month and I'm waiting for some invoices to clear from clients. So, definitely eating from the cupboards and the freezer. I did the shop for the week today and all the fresh vegetables should last until next week Thursday, easily. In an attempt to stretch meat more without too many carbs, I think stir fries may be in my future soon. This is along with cutting the meat smaller in some cases too. A few weeks ago, that was a great lesson in "I have enough".

Anyway...

Things to cook this weekend:
- mushroom and leftover greens risotto
- salad with beef meatballs, feta and Lebanese bread
- vegetable strata
- chili (from the freezer)
- cornbread
- maybe a boar stew with the meat in the freezer

Here's a first draft of an inventory of the various spots in our kitchen:

FREEZER
- Ikea pancakes
- wild boar
- meaty lamb bones
- 6 shrimp
- 2 frozen bags of chili
- 2 frozen bags of different veg soups
- Dr. Oetker’s spinach pizza
- parsley
- thyme
- 1kg of ground beef
- 250g of salmon
- 1 kg of mushrooms
- grilled eggplant
- 2 frozen entr!s (for OH’s lunches most likely)

FRIDGE
- ham, one slice open
- fresh pack of ham slices
- chorizo slices
- 6 pork chops = 1kg (going to repackage and freeze these)
- 1 eggplant
- 1 big zucchini
- broccoli
- bagged salad
- red sweet/bell peppers
- leftover pesto
- gouda cheese
- parmesan cheese
- cheddar cheese
- mozzarella
- feta cheese
- soup vegetables (big leek, etc)
- chipotle peppers in a sauce
- anchovy paste
- almond butter
- french dressing
- butter
- bacon jam
- milk

COUNTERTOPS
- clementines
- bananas
- 1 pear
- 15 eggs
- onions
- ginger
- garlic
- turmeric
- sweet potatoes
- new potatoes
- cherry tomatoes

CUPBOARDS
- almond butter
- tinned sardines
- tinned mackerel
- tinned smoked trout
- 3 jars of baby clams
- shirataki noodles
- ramen noodles
- M & S cheese crackers
- crisp breads
- prunes
- seaweed snacks
- canned tomatoes
- tomato paste
- sun dried tomatoes
- cornmeal (2 types)
- white flour
- white sugar
- almond flour
- white sugar
- low carb brown sugar replacer
- low carb white sugar replacer

PANTRY
- peanuts
- spaghetti
- capellini (angel hair pasta)
- penne
- various beans
- seeds
- dried apricots
- soba noodles

2 portions of spaghetti bolognaise out of freezer plus some spaghetti from cupboards.
Might use up some baking supplies tomorrow as OH is out all day.

Just been shopping and bought some ice cream which was £2 instead of £5. Safely secreted in the outdoor freezer so it can emerge at Easter as a real treat (for those allowed some). I also bought a humungous joint of Pork that is for our Easter Walking group Roast - it is easily big enough for 8-10 and not everyone eats 4-legged meat. I also have some Beef mince and Chicken thighs to portion up and freeze. I wanted a bit of mince for stuffed peppers but I bought a big pack to stock up a bit.

I have not done my Mon-Fri plan yet (except that stuffed peppers will feature) - I could do leek lasagne (leek sheets instead of pasta) and leek broccoli and cauliflower cheese with what I have in.

We have a sheet of pork ribs for tonight that I will slow roast for several hours and just have with a bit of salad.

The boys can use up a pack of rhubarb topped with leftover crumble mix tomorrow that will free up a corner of my indoor freezer. I have a piece of brisket to slow roast for tomorrow so that will complete the meal with a pudding (not for me though).

I'm off to make pies now that will transfer peas and sweetcorn from bags to pies but remain in frozen state until early May, (my turn to cook that month) mixed with condensed soup and leftover chickens. I must check if r/m pastry is suitable for our vegan lunch-club member, if not I shall be making a small batch to make up a veg pie or tart for her. I like to be organised.