Inventory

A week ago I took a freezer and pantry inventory – it gives a good idea of where I am starting all of this:

Freezer:

avocado Puree – II

Broccoli Stems (I keep for mixing in recipes for extra veggies)

Chicken Breast – 26 (portioned some single, some double)

Lite Coconut Milk 1/2 cups – II

Salmon – II

Skim Milk – IIII

Mixed Veggies – 1/2 can

Cream of Mushroom Soup – 1/2 can – II

Ground Elk – 1/4 lb patty -III

Veggie burgers – IIIIII

French Bread – 1/2 loaf – II

Corn Tortillas – IIIIIIIII

Turkey Bacon Package – II 1/2

Roasted Bell Pepper – II

Chicken Stock – 1/2 cup – III

Beef broth – 1/2 cup – II

Adobo Peppers

Peas – 1 cup – IIII

cauliflower mixed veggies – 1 cup

Turkey Chili – 1/2 can

Skirt Steak – I

Pork Country Ribs – II

Ground Beef – 1/2 tube – II

Asparagus – I

Beef Patties

Oven Fries (2 person portions) – IIII

Mashed Potatoes – III

Hamburger Buns -IIII

Eggs – IIIIIIII

Frozen Pizza – I

Hub Lunches -II

(Tini concentrates, Ice, Ice Packs)

___________________________________

Pantry Cabinet:

Raisins

Turkey Chili Can -II

Refried Beans – I

Diced Tomatoes – I

Tomato Paste -II

Chicken Noodle Soup – II

Chicken and Rice Soup – I

Cream of Chicken Soup – II

Veggie Beef Soup – I

BBQ Sauce – III

Elbow Mac Pasta  boxes -I

Spaghetti boxes  -I

Tuna (cans or envelopes) – III

Ritz cracker sleeves I

Wasa crackers – 1/2 box

Quinoa boxes or packs – I 1/2

Panko crumbs – 1/2 box

Homemade Bread Crumbs – 2 cups

Oatmeal – 2 1/2 drums

(tea, sugar, brown sugar, flour, corn meal, baking power, baking soda)

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