This is a really good time of year to start fresh, and that means fresh food too. It’s a great time to go through your pantry and kitchen cabinets to see what’s lurking in there. Check the expiration dates on canned goods and packaging, rotating the oldest items to the front and the newest items to the back, as mentioned in Cleaning and Organizing the Freezer.
You can do a little “pantry cooking” to use up things that are getting close to their expiration dates. Keep a pad of paper and a pen handy, to write down items you need to restock.
As you plan your menu for the week, try to incorporate the items you need to use. You may have everything you need for a meal but you may need to pick up a few other things to go with items you already have. Even if you don’t tend to plan out a full menu, try to make a list of meals you’d like to make soon, and get everything you need next time you’re at the store.
It’s too easy to forget what we have and end up with outdated items, so it’s wise to go through your stock every once in a while. How long has that stuff been in the back of your cabinet? I found a bottle of seasoning I had been wanting to try but forgot it was in there. Luckily, it was still in date. It’s a Greek seasoning that adds a distinctive flavor to any meat, and it’s now a new favorite.
You can also get creative with the items you have or stick to old standby recipes. Pull a can of cream of mushroom soup from the pantry, add milk, and pour it over that leftover chicken. Whip up some potatoes and use the soup as gravy. Add a few sliced mushrooms and green onions over the top of the chicken if desired.
What kinds of meals do you make when cleaning out the fridge, freezer, pantry, or cabinets?