These are interesting times we’re living in right now. I have written and presented A LOT about Menu Planning and Strategic Food Prep, etc., but these ideas have gained special importance over the last few weeks.

You bought the food, now what are you doing with it?

If you didn’t inventory your stock on hand before you bought all your groceries over the last few weeks, you really need to do that now.

Sort like items together, pulling the foods from all the areas in your house it might be stashed or stockpiled

Check expiration dates on all of your food, cabinet / fridge and freezer! Pay close attention to expiration dates, friends. Even in this uncertain time – perhaps ESPECIALLY now – saving money over an expired can of tuna could land you with a case of food poisoning.

Rotate your inventory like a store, meaning put all that new food you’ve recently purchased at the back of your inventory in the cabinet / fridge / freezer and pull the older food towards the front to be used up sooner.

What to eat first:

Eat your leftovers first. I issued a moratorium on throwing out leftovers. With our current status around here, it’s even more important that we not waste food. Check the pantry, too, and use up what is open first.

This is the actual note I left my family members the other day, with the board placed under a bag of crackers left on the counter overnight with TWO crackers in it, a loaf of soda bread with ONE slice left, and a bag of 6 banana mini-muffins in it left open on the counter. (grrrr…..)

Finish. The. Bag. And then throw it away!

(And I’ve already reminded all the young adults in my house to NOT EAT ALL THE SNACKS in the first few days!)

Make your plan: I am not necessarily assigning meals to dates just now, but I have on hand the ingredients to make the following:

chicken pie, shepherds pie, baked ziti, crock pot – chicken tacos (today), beef stew / home made bread, crock pot – creamy chicken and rice soup, bacon-potato soup with cheddar, pork roast and risotto, pork chops and ??, chicken breasts and ??, spaghetti and meatballs, breakfast for dinner, crock pot chili, beans and rice (Friday).

Most of these meals rely heavily on frozen meats and veggies (which will last for months), non-perishable pantry items and some fresh produce that I’ll need to use in the next week, choosing those recipes first – hence the chicken tacos today!

In this new normal where we find ourselves, I have to think about having lunch food on hand, too, which is new. Granted, around here, planning for lunches means making sure we have sandwich stuff, leftovers or make-your-own-breakfast stuff available.

We’re actually having some adventures in cooking, since we have the time! I made french bread from scratch the other day, which was time consuming but so gratifying and delicious, paired with my home made beef stew! And now that I found bags of caramels at the store this morning, my sons are planning to bake some type of new cookie they want to try (works for me!).

I hope these ideas help you to get a handle on your own kitchen inventory and your meal planning! I wish you all good health – physical, emotional and spiritual!