MASTER Inventory List

I've compiled everything into a list--of course! Actually, it made it easier to look things up and mark them off as I used them.

The KEY to understanding my list:

• The ingredients are in black.
• As I use them, I turn them red.
• If something gets cooked and refrozen, it's listed in purple.
• The numbers are servings.
• EACH WEEK: I'm also bringing in lettuce, bananas, milk, and apples.

Frozen Beef:

Beef roast (1) $9.60
T-bone (1)
Rib steak (1 2 3 4 5)
Eye round steak (1 2 3 4)
Chuck steak (1 2 3 )
Short ribs (1 2 3)
Cubed steaks (1 2 3 4 5 6) $3.00
Ground beef (1 2 3 4 5 6 7 8) $14.00
Porterhouse steak (1)
Sirloin tip steak (1)
Bones (1)

Hot dogs (1 2 3) $.75

Frozen Cooked:

Chicken Baja Soup (1 2 3 4)
Meatloaf (1 2 ) $2.00
Grilled steak (1 2 3 4 5)
Roast & gravy (1 2) $1.77

Gravy (1) DECEASED--forgot to put it in the freezer.
London broil (1) $1.00
Cooked BBQ chicken (1 2) $2.00

Frozen Pork:
Canadian bacon (5 oz.)
Pork chops (1 2 3 4 5 6) $5.00
Center chops (3 pounds)
Cooked ground sausage (1 2) $1.50
Link sausage (37) $1.40 (.10 each)
Bacon (1 2 3) $3.98

Frozen Poultry:
Stock (1 2) essentially free--made from chicken carcass
Roaster (1 2) $10.00
Tenders (1 2 3) $7.178

NEW stock (1 2 3 4 5 6 7 8)

Ground chicken (1) $.75
Ground turkey (1 2 3 4) $5.00

Frozen Misc. Meats:
Shrimp (1) $1.00
Burritos (1 2 3 4 5 7 8 9) $3.50

Frozen Dairy:
Butter sticks (1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16) $4.50
Blocks of cheese:
Cheddar (1) $2.00
Monteray Jack (1) $2.00
Swiss (1) $2.00
Jalapeno Jack (1 2) $2.00

Shredded cheese:
Mozzarella (8 oz., 8 oz.) $2.00
Swiss (8 oz.) $2.00
Sliced Swiss: (1 2 3 4) $2.00

Frozen Vegetables:
Spinekopita (12)
Hash browns (6 oz., 6 oz.) $1.55
Broccoli florets (16 oz.) $2.00
Okra (16 oz.)
Green beans (32 oz.) $2.00
Corn (16 oz.) $2.00
Blackeyed peas (16 oz.)
Italian Blend (16 oz.) $.99
Mixed veg. (16 oz.) $.99
Chopped spinach (1 2)
Lima beans (1)
Winter squash puree (1 2 3 4 5 6) $.75
Shredded quarts:
Zucchini (1 2 3 4 5 6 7 8) $2.31

Red bell pepper (1 2 3 4 5 6) $2.00
Yellow squash (1 2 3 ) $.99
Broccoli (1 2 3 4) $4.00
Molokhia (1 2 3 4) FREE (Customer gave to us)
Kale (1 2 3) $2.00
Collards (1 2)
Shredded gallons (# of 2 C servings):
Zucchini (1 2 3 4 5 6)
Red bell pepper (1 2 3 4 5 6)
Yellow squash (1 2 3 4 5 6)
Cauliflower florets (1 2 3 4 5 6 7 8 9 10 11 12) $2.00

Frozen Fruit:
Lime cubes (1 2 3 4 5)
Peaches (1 2 3 4 5 6) $.99
Strawberries (1 2 3 4 5 6) $.75
Applesauce (1) $.75
Cranberries (32 oz.)

Frozen Grain products:
Loaves of bread (1 2 3 4 5 6) $12.00
Whole wheat wraps (1 2 3 4 5 6 7 8)
Sprouted wheat tortillas (1 2 3)
Pie crusts (1 2 3 4 5) $5.00
Puff pastry sheets (1 2)

Misc. Freezer items:
Parsley (1 2 3)
Cilantro (1)
Dill (1 2 3)
Crepes (1 2 3 4)
Gingerbread cookie dough (1)
Immunity soup (1)

Canned items:
Tomato puree (1 2 3) $3.00
Crushed tomatoes (1 2) $3.00

Baked Beans (1 2 3) $7.50
Yams (1 2 3 4 5) $1.40
Enchilada sauce (1) $1.50
Pumpkin (1) $1.50
Cream style corn (1 2 3 4 5 6 7 8) $1.50
Whole kernal corn (1 2 3 4) $1.00
Coconut milk (1 2 3)
Brown Bread (1) $2.50
Black olives (1)
Tomato paste (1 2 3) $.99
Guava paste (1 2 3 4)
Evaporated milk (1 2) $1.70
Picante (1) $1.79
Northern beans (1/2 can) $.50

Produce:
Onions (1 2 3 4 5 6 7) $3.50 ONE DECEASED

Sweet potatoes (1 2 3 4 5 6 7 8 9 10 11 12 13) $4.10
White potatoes (1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18) $3.00
Pathetic carrots (1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18) $1.26 DECEASED
Cabbage (1/2, 1/2, 2) $2.00
Red cabbage (1/2) $.50
Tomatoes (1 2) $.50
Lemons (1 2 3 4 5 6 7 8) $.66
Lime (1) DECEASED $.33
Cauliflower (1) $1.99
Turnips (1 2) DECEASED $1.50

Pasta/rice/beans:
Orzo (1) $1.50
Lasagna (1 noodle 2 3 4) $1.50
Elbow (4 oz.) $.25
Alphabet (1) $1.50
Wheat spaghetti (16 oz.) $1.00
Brown rice (32 oz.) $.50
Lentils (2 cups)
Split peas (16 oz., 1 cup) $.99
Barley (1 box) $.50
Spaghetti (4 oz.) $.19

Breakfast foods:
Pancake mix (1/2 box) $1.75
Grits (1 container)
Oatmeal (1 container)
Farina (1/2 box)

Grains:
Rye (25 pounds)
Oat groats (25 pounds)
Spelt (25 pounds)
Corn meal (1 2) $1.00
Cornstarch (1 box) $.03

Misc. drygoods:
Taco shells (1 2 3 4 5 6 7 8 9 10) $1.75
Raisins (3/4 container) $2.50
Sunflower seeds (24 oz.)
Donut mix
Sesame seeds (1 cup)
Ramen noodles (1) $.25
Tapioca (2 quarts, 1 small box)
Gelatin (2 quarts)
Sushi Nori (1 pkg.)
Dried cherries (1) $2.54

Snacks:
Crackers (1 2) $4.00
Oyster crackers (1 box: 1/4, 1/4, 1/4, 1/4) $.50
Potato chips (1/2 bag) $1.25
Popcorn (16 oz.)
Peanut butter (1 2) $4.00

Seasonings/baking:
Chicken bouillon cubes $.32
Beef bouillon cubes $.20)
Cayenne
Bay leaves
Granulated garlic
Cinnamon sticks
Salt
Black pepper
Savory garlic Lipton soup
Mushroom Lipton soup
Shortening stick
Confectioners sugar
Sugar
Arrowroot
Brown sugar

Bottled:
Hot sauce
Basalmic vinegar
Apple cider vinegar
Molassas
Sesame oil
Sherry vinegar
Rice vinegar
Vegetable oil
Mustard (1 2) $1.25
Cod liver oil (almost out) $.75
Flax oil (1/3 bottle)
Olive Oil
Maple syrup
Worcestershire
Tamari $.75
Peppercorn dressing $1.50
Italian dressing $.99
Ketchup
Mayo
BBQ sauce (1 2 3 4 5) $3.00
Pickles
Strawberry jam (1) freebie

Refrigerator Breads:
Oatmeal (1/2 loaf) $1.99
Wheat (1/2 loaf) $1.99
Wheat buns (1 2 3 4 5) $2.00 DECEASED
Wheat tortillas (1 2 3 4 5 6 7) $2.00

Refrigerator meats:
Pork tenderloin $5.07
Ground chicken (1) $.75
Chorizo FREE (gift)

Dairy:
Ricotta (1) $2.00
Plain yogurt (1) $3.75
Vanilla yogurt (1) $3.75
Cream cheese (4 oz.) $.50
Maple butter (8 oz.)
Eggs (25) $6.38

Shredded Mexican cheese (4 oz.) $1.25
Baby Swiss block (4 oz.) $.75
Muenster block (2 oz.) $.50
Smoked chedd. block (8 oz., 8 oz.) $2.00
Parmesan block (2 oz.) $1.75

Beverages:
Cranberry juice (1 2) $8.00
Vegetable juice (1) $2.00
V-8 juice (almost empty) $.75

The Refrigerator

My refrigerator. It's actually on the bare side. I went grocery shopping on Friday (It's Monday now), but I was already aware that I needed to pinch some pennies.

Here's the evidence:

Top shelf:
Hoison sauce (Threw it out since it was WELL past a year.)
Peanut Butter
Cod Liver Oil
Flax Oil
Olive Oil
Flaxseed
Flaxseed in grinder

Bottom shelf:
Maple syrup
Worcestershire
Grenadine
Tamari
Peppercorn dressing
Italian dressing
Ketchup
Sun Drop
Buttermilk

Top shelf:
Milk
Buttermilk (2 jars)
Cranberry juice
V-8 juice (1/4 bottle)
Ricotta (16 oz.)
Plain yogurt (32 oz.)
Vanilla yogurt (32 oz.)
Cream cheese (4 oz.)
Maple butter (8 oz.)
Northern beans (7 oz.)
3 dozen eggs

Middle shelf:
Oatmeal bread (1/2 loaf)
Wheat bread (1/2 loaf)
Wheat buns (5)
Wheat tortillas (7)
Leftover ribs
Ham salad
Mayo
Mustard
BBQ sauce (2)
Arrowroot

Bottom shelf:
Pork tenderloin
Beef roast
Ground chicken (2)
Can of coke
LARGE olive oil
Shredded Mexican cheese (4 oz.)
Baby Swiss block (4 oz.)
Muenster block (2 oz.)
Smoked cheese block (8 oz.)
Parmesan block (2 oz.)
Chorizo (4 oz.)
4 dozen eggs (not pictured)

Drawer:
Pathetic carrots (20)
Cabbage (2 heads)
Onions (1 1/2)
Tomatoes (2)
Lemons (8)
Lime (1)
Cauliflower (1 head)
Red cabbage (1/2 head)
Turnips (2)

NOTES:

• ALL of the produce has that "less-than-perky" look about it. I blame it on the drawer. I can't see it, therefore it's not there.
• The ribs were from eating out on Sunday.
• The eggs were on sale for 99 cents a dozen. I just forgot to put them back in for the picture after cleaning out the frig.
• The ham salad was bought on Saturday because I forgot I had the roast and tenderloin.
• The ground chicken was also forgotten. I got it out of the freezer on Friday to make supper. We ate leftover chili instead.

It's time to turn the tide.

No more shall food be wasted, languishing alone in the dark recesses until one day cruelly discarded.

I shall overcome my tendencies to buy properly (on sale with lots of variety) but ignore the fruits of my shopping spree.

I shall prevail.

My Built-In Pantry

Now for the ultimate storage area. Really.

Years ago my husband renovated the basement. We're not completely done yet, but one area that he finished was a special place for me. A walk-in PANTRY! He customized it for me and added all the elements I requested. It holds holiday decorations, dishes, cleaning supplies, paper goods, oversized pots.....oh.....and food.

The room is about 6' x 8'. I wanted all white shelves and we used a "wood-look" linoleum on the cement floor. As you walk in the door immediately to the left is the upright freezer I inventoried in a previous post. On top of the freezer is some of my holiday decorations:

Next to that is my Wrapping Paper Center. Above is rolls of paper. Above that (unseen) is a shelf holding flattened boxes and a basket with tissue paper. On the "counter" is two baskets holding labels, tape, scissors, etc. Underneath are gift bags divided by size, a basket of bows and a box of ribbons.

On the same wall to the right of the wrapping center is where my cleaning supplies, light bulbs, homemade laundry detergent, vases, and hurricane lamps are stored.

On the back wall is the electrical boxes. I didn't photograph them. No one wants to see those. BUT, beneath that area is a place for my crockpots, grain mill, and oversized pots and pans that don't fit in my small kitchen. There are also empty boxes tucked in the back for mailing things.

This looks tiny compared to the last picture! This area is on the same wall as the pots. Along with canning supplies, candles, and pasta maker is (finally) food:

Tomato puree (3-28oz.), Crushed tomatoes (2-28oz.), Baked beans (3-28oz.), Yams (5-16oz.), Enchilada sauce (1-19oz.), Pumpkin (1-29oz.), Raspberry jam (7-8oz.), Cream style corn (8-15oz.), Whole kernal corn (4-15oz.), Coconut milk (3-14oz.), Brown Bread (1 large), Black olives (1-5oz.), Tomato paste (3-6oz.), Guava paste (4-25oz.), Evaporated milk (2-12oz.), Picante (1-16oz.)
















Now we're on the right wall. On these shelves are empty jars, my china, boxes and boxes of tea, whole grains (large jars), spices, novelty dishes, and teapots.

The food products are:
8000 boxes of tea (just kidding)
Rye berries (25 pounds)
Spelt berries (25 pounds)
Oat groats (25 pounds)
Chicken and Beef boullion cubes (many)
Large containers of:
Cayenne, Bay leaves, Garlic, Cinn. sticks, Salt,
Black pepper
Shortening stick (1)
Confectioners sugar (16 oz.)
Tapioca (2 quart container)
Gelatin (2 quart container)




The last two sections contain:

Paper goods

Placemats

Tablecloths

Napkins

and Food.

Food products:
Mustard, Granadine syrup, Mint syrup, Lime juice, Sesame oil, strawberry jam, BBQ sauce (3-18oz.), Peanut butter, Pickle spears, Dried cherries, Lipton dried soup (4 packets), black tea (4), Brown rice (2 lbs.), Split peas (16 oz.), Corn meal (24 oz.), WW spaghetti (16 oz.), Cranberry juice (32 oz.), Veg. juice (32 oz.), Taco shells (10), Alphabet pasts (16 oz.), Tapioca (6 oz.), Elbow macaroni (4 oz.), Crackers (1 box), Lentils (2 cups), Orzo (16 oz.), Lasagna noodles (16 oz.), White potatoes (18), Sweet potatoes (13), Onions (6)

(NOTE: I have a separate shelf for items used during sickness (herbal teas, GSE, white rice, etc.). I won't include those in my experiment.)

I told you it was great. I told you I have a lot of food. I told you my pantry was great. I praise my husband EVERY time I walk down there to retrieve something.

I love my pantry.

I told you it was big. You can't see it but I even have a case of printer paper down there LOL! I LOVE my pantry.

Everyone should have one of these. Really.

Dry goods--upstairs

I have three pantry areas. One is the "lazy Susan" in the corner of my kitchen cabinets. Another is a door hanger on the inside of my basement door. These two areas hold my often used ingredients and snacks.

The third is my pride and joy which I'll talk about in the next post.

Zone 1 (the "Susan"):


Top Shelf:
Blue box with CDs
Raisins
Sunflower seeds
Donut mix (gift)
Hot sauce
Basalmic vinegar
Apple Cider vinegar
Vitamins
Molassas
Sushi Nori (seaweed)
Sesame Oil
Sherry vinegar
Rice vinegar
Bottom shelf:
Pancake mix
Barley
Grits
Oatmeal
Farina
Brown Rice
Sesame Seeds
Cornstartch



Zone 2 (the "Pantry" door hanger at top of basement stairs):

Shelf 1:
Flour (for making play dough)
Crackers
Shelf 2:
Empty
Shelf 3:
Split peas
Oyster crackers
Shelf 4:
Potato chips
Ramen noodles
Crackers
Shelf 5:
Popcorn (3 bags)
Salt (to make play dough)
Veg. oil
Shelf 6:
Cleaning cloths for Swiffer mop

The contents of my large freezer

I stalled all evening before finally trudging down to the basement to tackle this freezer.

I took EVERYTHING out and put it on the floor. I sorted into piles, threw out obviously freezer burned stuff, and put it all back. The freezer needs to be defrosted, but I'll deal with that later.

Here are the "after" pictures. I was too humiliated to post the "before" ones.

The door:

From top to bottom, left to right:

Shelf 1: broccoli florets (16 oz.)

Shelf 2: chicken stock (2-2 cup containers), pureed winter squash (6-2 cup bags)

Shelf 3: pie crusts (4), puff pastry sheets (2), applesauce (1 qt.), burritos (6)

Shelf 4: pie crust in pan (1), Canadian bacon slices (5 oz.), Immunity Soup (3 cups)

Now the interior:

From top to bottom, left to right:

Shelf 1 (Beef-lots of beef):

In blue pan:
Ground beef (8-1 lb. pkgs.)
Cubed steak (6-1 lb. steaks)
Between pan and box:
Beef shortribs (3)
Chuck steak (2)
In Box:
T-bone (1)
Rib steak (5)
Eye round steak (4 small)
Chuck steak (1)
Porterhouse steak (1)
Sirloin tip steak (1)

Shelf 2 (chicken, turkey, pork):

Roasting chickens (2)
Chicken tenders ( 3 lbs.)
Ground turkey ((4-1 lb. pkgs.)
Pork chops (6)
Center pork chops (3 lb.)

Shelf 3 (veggies, bread):
In white pan:
Quart size baggies of:
Shredded zucchini (8)
Shredded red pepper (6)
Shredded yellow squash (3)
Broccoli (4)
Stacked on the right:
Bread (6 loaves)

Shelf 4 (veggies):
In white pan:
Minced Molokhia (4-16 oz.) (Same Egyptian customer)
Kale (3-16 oz. pkgs.)
Collards (2-16 oz. pkgs.)
Cranberries (32 oz.)
On right:
Gallon baggies of:
Shredded zucchini (1)
Shredded red bell pepper (1)
Shredded yellow squash (1)
Sliced yellow squash (1)
Cauliflower florets (2)

I did it. I conquered and organized the big freezer. I also discovered we have a lot of cow in there.

I will be making stock as I use up the meat in the freezer. The spaces left vacant will fill with containers of stock. I love stock. It's healthy and tasty. Good stuff.

Next on the agenda is the dry goods pantry area(s).

Tomorrow is another day.

The contents of my small freezer

The freezer above my refrigerator was a very scary place.

It was packed full and a danger to any person who ventured to open it. Frozen Ziploc bags landing on one's foot, well, hurts. I didn't take a "before" picture, but the "after" pics are below.

Let me just say that unloading and taking inventory of that little freezer was humbling. As I listed the items I was already thinking of meals that could be made. Sadly, I have spent weeks at a time ignoring my stock and ordering a pizza or grabbing deli food. The golden arches have also seen way too much of me. All because I didn't have a plan.

Well, NO MORE! I'm taking a stand!

Here are my "after" pictures.

First the door:

In the top shelf of the door I have (L to R):

Lime cubes (5) used for "hot lime water" to wash down the flax seed (lower shelf)
Hash browns (16 oz.)
Hot dogs (3)
Butter (8 sticks)
Buttermilk starter (2 small jars)

In the bottom shelf of the door is (L to R):

Cooked ground sausage (3 servings) to make breakfast burritos
Link sausage (51--I added 11 from another bag)
Tina's burritos (3)
Shrimp (6--that's six shrimp, not six ounces!)
Flax seed (1 lb)
Buttermilk starter (2 packets)
Yeast (2 packets)

Now the interior:

Top shelf (L to R):

(Non-working ice cube maker )
Ice cube trays with ice (most of the time)
Green box:
Things to make stock such as leek tops (1 bag), broccoli stems (1 bag), and bones (none now)
Already cooked items: BBQ chicken (2 meals), London broil (1 meal), roast & gravy (2 meals)
Between boxes:
Bacon--standing on end in the back (3 pounds) (I kept forgetting I had some and bought more!)
Spinekopita (24) A customer from Egypt gave those to us. They're interesting.
White box (vegetables):
Okra (16 oz), green beans (32 oz.), corn (16 oz.), blackeyed peas (16 oz.),
Italian blend (16 oz.), mixed veg. (16 oz.), chopped spinach (2-10 oz. pkg.), lima beans (10 oz.)

Lower shelf (L to R):

Misc. herbs box: parsley (3 bags), cilantro (1 bag), dill (3 bags)
Under herb box: whole wheat wraps (8), sprouted wheat tortillas (3), crepes (4)
Green basket (cheese):
Blocks: cheddar (1), Monteray jack (1), Swiss (1), jalapeno jack (2)
Shredded: mozzarella (16 oz.), Swiss (8 oz.)
Sliced: Swiss (4 slices)
Between baskets:
Butter (8 sticks), gingerbread cookies tube
Blue basket (fruit):
Peaches (2-10 oz. pkgs.)
Strawberries (3-10 oz. pkgs.)

WOW! That's a LOT. I'm actually embarrassed. I'm also excited. Now to the big freezer.