It hit me as I tried to close my freezer yesterday that all the food I had carefully stored up this summer for the winter hadn’t been eaten yet. I had dipped into my stock of chicken breasts (scored when they were $1.99 a pound) and some of my pesto cubes, but other than that, nothing had been eaten. So this week is all about cleaning out the freezer, as well as the pantry and refrigerator.
Monday: Turkey sausage and green pea pasta tossed with pesto (uses up turkey sausage, frozen green peas, and pesto cubes)
Tuesday: White pizza (uses up frozen spinach and ricotta cheese)
Wednesday: Leftovers
Thursday: Lentil soup over rice (lentil soup is in the freezer)
Friday: Honey-ginger tilapia, fried rice (bumped from last week. uses up frozen tilapia and lots of frozen veggies)
Saturday: TBD
Are you planning a freezer clean out any time soon? What do you have that needs to be used up?
This post is linked to Menu Plan Monday
{ 2 comments… read them below or add one }
I really do wish you could see my freezer. So we could geek out over it together.
In my freezer I have:
1) the top tier of wedding cake (banana cake with chocolate ganache filling)
2) about 12 bananas, 2 kiwi, and 1 pear (I hate throwing away fruit when I can stick it in a bread or pastry!)
3) two pints of blueberries
4) three bags of cherries from a cherry tree that used to live in my grandma’s yard (it got blown away the day after I picked them by a violent storm! having a hard time using these up)
5) a bottle of Grey Goose
6) A box of vitamuffins/tops/cakes/brownies
7) a container of duck fat
8) freezer pops
9) bag of pre-shelled edamame
10) block of paneer
I have issues ;p This would make for an INTERESTING dinner 😉
I also have a very full freezer. Unfortunately, when I take something out to cook it — say 1 pound of hamburger which I turn into a pot of chili — I wind up with more to add to the freezer!
Tonight’s meal was a potato & spinach casserole using up 1/2 a bag of frozen hash browns and most of a bag of baby spinach that needed to be cooked or blanched & frozen. Recipe makes 4 servings, so there are two servings left over for either a lunch this weekend or to be tossed into the freezer.