I was busy looking for my last chicken breast earlier today so I could complete my weekly menu and make Andrew his mom’s Russian Chicken.  I couldn’t find that chicken breast, I guess we ate it somewhere along the line.  Little to say I had to adapt my menu plan and I wound up digging in the freezer.  So this evening the guys are having BBQ Pork Ribs and hasbrown patties with dinner rolls. 

While I was digging I figured it was about time to reorganize the freezer.  I really have issues with getting distracted at times when I can’t find something.  Anyway onto my disasterous freezer or should I say 3 freezers (if you count the one above the fridge).  It is a guaruntee that we will easilly be able to complete this months Eat Out of the Pantry Challenge.  This is what is left after taking out ingredients for the upcoming week.

Meat

• 38 pounds ground beef
• 12 pounds pork sausage
• 5 whole turkeys (2 are my moms)
• 12 pounds boneless skinless chicken breast
• 3 pounds tilapia
• 1 bag meatballs
• 2 pounds taco meat
• 1 pound enchilada meat
• 2 pounds crab meat
• 3 packages pork chops
• 2 packages Iowa chops
• 3 package bacon
• 1 pork roast
• 6 pounds ham steak
• 1 ham
• 1 pound shrimp
• 1 small box popcorn shrimp
• 1 pound salmon
• 1 pound sloppy joes
• 2 bags shredded chicken

Veggies & Fruits

• 20 (2 cup) bags zucchini
• 2 pounds asparagus
• 3 bags presoaked pinto beans
• 1 bag shredded carrots
• 5 bags cranberries
• 8 bags rhubarb
• 2 bags broccoli
• 1 bag spinach
• 2 bags hashbrowns
• 1/2 bag french fries
• 11 bags misc veggie mixes
• 1 tub diced jalopenos
• 30 blocks olives (more on this later)
• 2 bags mixed fruit

Baked Goods & Meals

• 1 dozen raisin muffins
• 1 loaf raisin bread
• 8 bags pita pockets
• 9 bags homemade english muffins
• 5 boxes muffin tops
• 1 bag orange rolls
• 1 bag pancakes
• 1 large bowl broccoli and cheese soup
• 2 medium bowls bean and ham soup
• 1 kashi meal

Baking & Misc.

• 5 1/2 gallons milk
• 8 pints coffee-mate (mom’s favorite seasonal flavor had to stock up LOL)
• 30 bags shredded cheese (various varieties)
• 1 tub cool whip
• 1 cool whip dip
• 1 block yeast
• 3 yeast packets
• 1 bag white rice
• 1 bag brown rice
• 6 bags baking chips (chocolate, cherry, mint & butterscotch)
• 1 frozen yogurt whip
• 1 grape juice
• 12 pounds margarine/butter
• 2 tubs butter spread

I imagine some of you are blown away at how much food I have in my freezers but the reality is a lot of my stockpile is from free or almost free sources.  Just to give you a few examples…

1. My family hunts wild asparagus in the spring and we vacuum seal it with a pat of butter for an instant boil in the bag side dish.
2. Zucchini was from a friends garden.  I shredded it and bagged it for breads, cakes and bars.
3. Rhubarb is from my yard.  I slice it and freeze it for crisps, bars and breads.
4. I soak dried beans and freeze to save some time.  They are much cheaper than canned beans.
5. I make large pots of soup and freeze some for lunches at a later time.
6. I got milk for 88 cents a half gallon awhile back on a one day sale.  It freezes fine but needs to be shaken when it is thawed.
7. We use a lot of cheese in my house.  All of the bagged cheese is bought from 62-99 cents a bag when it is on sale.
8. I also bake a lot of things in large quantities so I only dirty dishes once such as english muffins, muffins and breads.

Maybe another day I will go through my canned and dry goods to explain how I save a bit there too.