The Housewife--Stretch a Buck Cleaning out the Cupboards

A while back I decided to use up all the sample size shampoos, conditioners, shower gels, soaps, and lotions that we've collected on assorted hotel stays. I'm still using them up. Still. I can't believe how long I've made this last.

My next quest? The kitchen cupboards, refrigerator, and freezer. I want to defrost my extra freezer and the only way that's going to happen is if I start using up what's currently in it. That means some creative menu planning. Same goes for my kitchen pantry. I have so many things in there that I bought and then didn't use for whatever reason (mostly because after doing the shopping and actually living with the menu I planned, some of those recipes didn't sound as appealing as when I was making my lists!).

I am so fortunate to have abundance. I found myself complaining that I was eating, once again, a leftover meal that was really quite delicious. After three days of it at various meals, I was pretty tired of it, but then I remembered that I was fortunate to have it and should quit my whining.

We're living in a country where people who have never been poor before will be. We're living in a country that is tottering on the edge of bankruptcy. I am so lucky that my husband has a wonderful job, we have a beautiful home, and we have enough. I have abundance.

At first, when I started my inventory of what I needed to use up, I was pretty discouraged. What the heck am I going to do with this list? Here's what I came up with. I think it sounds pretty great now! Once again, it's a case of how you look at things. My glass is definitely more than half full.

Menu

French Dip Sandwiches with Au Jus
Organic Baby Carrots
Baked Potato Wedges

Braised Pork Chops with Sage
Cornbread Stuffing
Zucchini and Corn Saute

Grilled Chicken Tenders
Brown Sugar Roasted Squash
Parmesan Roasted Cauliflower

Red Beans and Rice (thanks Heidi!)
Tossed Salad

Chili (thanks Darcie!)
Cornbread

Pierogies with Caramelized Onions
Steamed Green Beans
Tossed Salad

Blueberry Pancakes
Turkey Bacon
Fresh Fruit

Slow Cooked Pulled Chicken with Roasted Red Peppers and Feta
Rice
Steamed Mixed Vegetables

Clean out the Cupboards Pasta Toss
(penne, crab, roasted red peppers, mushrooms, and any veggies I can find)

Pan Fried Polenta with Creamy Tomato Sauce
Tossed Salad
California Blend Veggies with Cheese

Potato Leek Soup

Biscuits

Fruit Salad


Snacks and Treats:

Crustless Pumpkin Pie
Homemade Granola
Banana Pudding
Banana Muffins
Pull Apart Cinnamon Rolls