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Now that the school year has come to an end, it’s time for a final update.

A couple of quick reminders on the principal first:

  • I kicked it off in November and updated the status in January and March.
  • The goal was not to stop shopping, but to use up things that had been in the freezer for a while.  I’m allowed to make new purchases and buy things to complement what I’m using up.

There’s not much meat left from the March update:

  • 6 packages (3-4 per pk) of chicken thighs with bones & skin
  • 5 packages (2-3 per pk) of boneless, skinless chicken thighs
  • 9 4 packages (4-5 per pk) of thin-sliced chicken breasts
  • 3 lbs chicken wings (These are probably waiting for summer smoking.)
  • 1 3-lb chuck roasts 
  • 1 lb of ground turkey 
  • 5 salmon fillets 
  • 4 lbs pork loin chunks cut for stew
  • 1 pork tenderloin
  • 1 bag of beef bones for stock
  • 1 package of chicken nuggets

Ingredients left after the March update:

  • Partial BJ’s bag of sliced almonds
  • Partial BJ’s bag of walnuts (I have continued to use these, but there’s still a few left.)
  • 7 4 1-cup packages of blueberries (these are ones we picked and I froze in vacuum bags)
  • 9 basil-in-chicken-broth cubes
  • 12 2 bags of egg whites, mix of 4-ct and 8-ct
  • 3 8-oz blocks of cream cheese

Miscellaneous items left after the March update:

  • ½ box of popsicles (these waited for summer)
  • 7 loaves of banana bread
  • 17 14 servings of butternut squash ravioli (Seems like I should be eating these for lunch this summer.)
  • 2 loaves of gingerbread

Apart from the gingerbread, all items across all categories are now ok.  Either they are ingredients for dishes that will keep for a long while, or their churn is enough that they will be used up.

 

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