Pantry Challenge Wrap Up

Each January, I eagerly await the opportunity to clean out my freezer and pantry as a way to expunge the excess of the holidays and begin the new year with a purged kitchen.  This year was not exception.  I participated in Jessica's pantry challenge last year at Life as Mom and was hoping she would host again.  I loved the accountabilty and reading about how everyone else got creative in their kitchen.  I was thrilled to see she was hosting the challenge again on her food blog, Good Cheap Eats.  I jumped on board, posting my goals for this year's challenge.

Goal #1 - Prepare meals from the pantry and freezer exculsively beginning January 1 and ending January 31st.

All meals, breakfast, lunch and dinner originated in my freezer or pantry this month.  I purchased very few items.  We only ate once as a family, on the go where there was just no other option.  I also ate lunch out one time, but this was a celebratory occasion and well worth it!  We even discovered some new favorite recipes.

Spinach and Black Bean Pizza

Peanut Butter Granola

Roasted Pork Loin with Garlic and Rosemary

Seven Layered Salad

Honey Glazed Chicken Stir-Fry

Cocoa-Almond Biscotti

Goal #2 -  Only buy dairy, bread and fresh fruits and vegetables during the month of January. 

We were successful with this goal as well.  My trips to the grocery were $10 - $15 and all of it was fresh food.  I did not even stock up on one deal the entire month of January, eventhough I was very tempted.

Goal #3 - Utilize leftovers more effeciently.

Super Success on this one!  I made planned leftovers several nights for dinner and actually used them!  I also planned my lunches around our leftovers.  I threw out soooooo  much less food than in previous months.  I am hoping to continue this good habit.

Goal #4 - The only "out" I am giving myself this month is for my Bunco night.  I am hosting and may have to buy some items to fill in the menu.

I served a full dinner with appetizers and dessert for 12 ladies and only spent $50, which included 2 bottles of wine.  This is great!  I saved over $50 off my usual Bunco Budget.   I even hosted another dinner party for 8 for $14.oo, only buying a bag of potatoes and 3 bunches of asparagus. 

We are continuing with a modified pantry challenge for the next couple of weeks.  I have some items in the freezer that still need to be used and I want to save some money for some special events at the end of the month.

Thanks for hosting Jessica, it's been fun and so very useful.

Meal Plan Monday - January 31st

I am continuing our Pantry Challenge this week eventhough this week runs into February.  I need to save  money for some special events at the end of the month and we have plenty of meat left in the freezer, so we will trudge on with only buying dairy and fresh fruits and vegetables at the grocery this week. 

Our favorite new recipe from last week was Seven Layered Salad with Avocado Ranch Dressing.  I left out the black beans in the original recipe for the kids, but added diced cucumbers.  I also made the Avocado Ranch Dressing that my kids love instead of using bottled Ranch.  There was not a piece left.  We will be having this one again very soon (like this week!).

Sunday - Roast Pork Loin with Garlic and Rosemary, Mashed Potatoes, Roasted Asparagus and Vanilla Almond Cupcakes
Monday - Spaghetti
Tuesday - Toasted Sandwiches with Guacamole and Chips
Wednesday - Twice Baked Cheese Potatoes, Seven Layered Salad with Avocado Ranch Dressing
Thursday - Honey Glazed Chicken Stir Fry,  Sesame Noodles and Mandarin Fruit Salad
Friday - Spinach Ravioli Lasagna and Roasted Asparagus
Saturday - Cube Steak and Gravy, Mashed Potatoes and Green Beans

Linked to Meal Plan Monday at I'm An Organized Junkie

What's For Lunch - Week of January 24th

Still on track - eventhough I had to resort to PB&J one day last week, I have managed to take my lunch to work each day.  I have also been taking sweet tea to drink with lunch each day.  It is kind of a pain to take it, but I am determined to kick my Coke-A-Day habit at school.  Then, on Tuesday I made the greatest discovery.  Our wonderful cafeteria workers make sweet and unsweet tea each day for teachers.  They set up a station for us with ice, water, tea and lemon wedges.  Since their sweet tea is sweeter than I like, I mix sweet and unsweet and have a FREE and lower calorie drink than a $.075 Coke.  Love it!

Monday - Black Bean and Spinach Pizza
Tuesday - Mustard- Oregano Pork Chop, Orange Sweet Potatoes
Wednesday - Zaxby's Big Zac Snak and a Coke
Thursday - Pizza Hut Pepperoni Pizza as a celebration at school
Friday - Grilled Chicken and Couscous with Layered Salad

Mexican Black Bean and Spinach Pizza

So, I have a new favorite food blog, This Chick Cooks.  She's got some really great recipes, like Pesto Stromboli , Pesto Herb Bread and Gooey Chocolate Brownies, but the best recipe by far is her Mexican Black Bean and Spinach Pizza.  I made it last night for dinner and it is wonderful. 

I had to make some changes to the recipe to account for ingredients I did not have and I di made my own crust.   Don't be tempted to leave out the hot sauce.  It does not add heat, it really adds to the depth of flavor.   

Pizza Crust
1 pkg. active dry yeast
1 c warm water
1 t sugar
1 t salt
2 T vegetable oil
2 1/2 c all purpose flour (or whole wheat)

Dissolve yeast in warm water.  Stir in remaining ingredients;  beat vigourously 20 strokes.  Let rise about 15 minutes.  Divide dough into halves.  Pat each half in to an 11 inch circle on a lightly greased cookie sheet or pizza stone.  To with sauce and toppings.  Bake at 450 for 20 minutes. 

Mexican Black Bean and Spinach Pizza - with my changes
1 can black beans
1/2 - 10 oz box chopped spinach )cooked and drained)
1/3 c finely chopped onion
2 tsp. taco seasoning
1/2 t hot sauce
2 T chopped fresh cilantro
1 1/2 c colby jack cheese, shredded

Bake crust for 8 minutes at 450 degrees. 
Mash black beans with a fork.  Add spinach, onion, taco seasoning and hot sauce, stir to mix.  Spread mixture on crust.  Top with cilantro and cheese.  Bake for 10 minutes.  Let stand 5 minutes, cut and serve.

Linked to Beauty and Bedlam's Tasty Tuesday
It's A Blog Party's Delicious Dishes
Life As Mom's Ultimate Recipe Swap

Meal Plan Monday - January 24, 2011

Last week was a huge success from the menu planning perspective.  The only change was to make homemade pizza on Friday night instead of roasted chicken at the kids' request.  This week we are still focusing on eating from the pantry.  All recipes below come from my pantry and freezer.  I am also focusing on using leftovers more effectivly.   


Sunday - Mustard - Oregano Pork Chops, Orange Sweet Potatoes, Steamed Asparagus
Monday - Turkey Pot Pie, Asparagus
Tuesday - Teacher Appreciation Basketball Game - Boosters providing dinner
Wednesday - Baked Chicken, Seven Layered Salad with Avocado Ranch Dressing, Fruit
Thursday - Chicken Quesadillas with Avocado Ranch Dressing, Cilantro Lime Rice, Fruit
Friday - Bunco at my house - Chicken Salad Croissants, Vanilla Almond Cupcakes with Buttercream Frosting
Saturday - Pesto Stromboli and Chocolate Chip Cookies

Linking to Meal Plan Monday at I'm An Organized Junkie

Cocoa-Almond Biscotti

I made my very first biscotti over Christmas.  I made a delicious Orange Cranberry Biscotti recipe I found at Allrecipes.  I liked it so much, I made another batch to give as gifts to friends and neighbors.  I had always been intimidated to make biscotti, thinking I could never get it "right".  Boy, was I ever wrong.  While a bit time consuming, it is a very simple process and you can do other things in the kitchen or around the house during the baking and cooling process. 

Since my first biscotti success, I have been looking for another recipe to try.  I turned to my Southern Living Cookbook Collection and found a Cocoa-Almond recipe to try and oh, my is it delicious!  I was out of coffee liqueur, so I subbed homemade chocolate sauce and I believe this made the biscotti exceptionally rich and delicious.  Not sure I will use coffee liqueur even if I have some in the future.  The dough is very sticky, but DON'T be tempted to add extra flour.  When baked these are light and crispy, adding extra flour would change their wonderful texture.  I just floured my hands a bit to make the dough easier to work with. 

Cocoa Almond Biscotti
from Southern Living Annual Recipes 1996

1/2 c butter or margarine, softened
1 c sugar
2 large eggs
1 1/2 T coffee-flavored liquer (I used homemade chocolate sauce)
2 1/4 c all-purpose flour
1 1/2 t baking powder
1/4 t salt
1 1/2 T cocoa
1 (6 oz) can whole almonds (I used 3/4 c sliced almonds)

Combine butter and sugar in a large bowl; beat at medium speed with a electric mixer until light and fluffy.  Add eggs, beating well.  Mix in liquer (chocolate sauce).

Combine flour and next 3 ingredients; add to butter mixture, beating well.  Stir in almonds.

Divide dough in half; shape each portion into a 9 x 2 lob on a lightly greased cookie sheet.

Bake at 350 for 30 minutes or until fir.  Cool on cookie sheet 5 minutes.  Remove to wire racks to cool.  Cut each log diagonally into 1/2 inch thick slices with a serrated knife, using a gentle sawing motion.  Place on ungreased cookie sheet. 

Bake at 350 for 5 - 7 minutes.  Turn cookies over, and bake 5 - 7 additional minutes.  Remove to wire racks to cool. 

Makes 2 1/2 dozen delicious biscotti treats.  

Linked to Made By You Monday at Skip to My Lou
Sundae Scoop at I Love Naptime
Weekend Wrap Up at Tatertots and Jello
Ingredient Spotlight at Eat at Home
Sweet Tooth Friday at Alli'n Son
Sweet Temptations at Talking Dollars and Cents

Friday Favorites

A small collection of some of the great recipes I found this week in blogland.  Can't wait to make them all!

Mexican Black Bean and Spinach Pizza - This is on the menu for tonight!

from This Chick Cooks

Oreo (Whoopie) Pies

from While He Was Napping

Honey Granola - Going to try to make this over the weekend.

from Seven Sisters

Banana Apple Cupcake Muffins

from Big Mama's Home Kitchen

Pesto Strombli

from This Chick Cooks

Linking to Finding Joy in My Kitchen

Living to Tell the Story

It's A Blog Party

What's For Lunch - Week of January 17th

Back to school, back to lunch routine.  Thank goodness, if I had to be snowed in one more week I would gain 15 pounds! 


Monday - Sliders, Pretzels and Banana
Tuesday - Tomato, Basil and Cheese Baked Pasta, French Bread
Wednesday - Yogurt, Banana, Banana Orange Muffins (strange day at work...)
Thursday - Tomato, Basil and Cheese Baked Pasta, Banana Orange Muffin
Friday - Peanut Butter and Cherry Jam Sandwich, Vanilla Yogurt with Peanut Butter Granola, Banana

Tomato, Basil and Cheese Baked Pasta

This is a Rachel Ray recipe from her 30 Minute Meals Show on Food Network.  I have made a couple of changes to the recipe to suit our tastes.  I am posting the recipe here with my changes.  This one of Rachel's recipe that truly can be made in 30 minutes.

Tomato, Basil and Cheese Baked Pasta

1/2 pound shell or other small shaped pasta
1 T extra-virgin olive oil
3 large cloves garlic, diced
1/2 small onion, chopped
1 14 oz. can fire roasted tomatoes
1 14 oz. can diced tomates with basil, garlic and oregano
salt and pepper to taste
1 c pesto sauce
2 c ricotta cheese
1/2 c grated Parmesan cheese
2 c grated Mozzarella cheese


Boil pasta in a large pot, cook until el dente.  Drain.

Heat olive oil in large skillet.  Saute garlic and onions until soft and onions are translucent.  Add both cans of tomatoes (do not drain).  Heat until bubbling, lower heat and continue to cook.  Season with salt and pepper to taste.

In a large bowl, mix pesto, ricotta and Parmesan cheese.  Add drained pasta and stir to coat.  Place in 11 x 7 baking dish sprayed with cooking spray.  Top with tomato sauce.  Top with grated Mozzarella and sprinkle with Parmesan cheese.

Place under a heated broiler and broil for 5 - 6 minutes or until cheese is melted and bubbly.

Linked to Ultimate Recipe Swap

Vanilla Almond Cupcakes with Buttercream Frosting

OK,sometimes watching TV can really get you in trouble.  Flipping through the channels, I ended up watching an epsidoe of Cupcake Wars on Food Network.  As if that isn't enough to make you run to the kitchen and make a batch of cupcakes, one of the contestants made an almond flavored cupcake.  I LOVE almond flavored anything.  That sent me running to the internet to find an almond cake recipe.  I found a great one at Gimme Some Oven that used a cake mix, Vanilla Almond Cupcakes.  Super score as I hurt my back a couple of days ago and I really wanted something quick. I wanted a great buttercream frosting and found Special Buttercream Frosting at Allrecipes. 

This combination is fantastic.  The icing is very rich and very sweet and is not an everyday kind of treat, but for something special it is wonderful.  I used a 1M tip to pipe the frosting.

Linked to Made By You Monday
Cupcake Tuesday
I'm Lovin' It
Sweets For Saturday
Sweet Tooth Friday

Taco Soup

This is such a great cold weather recipe and the fact that you can make it in the crockpot makes it even better.  I took a couple of different recipes for Taco Soup and combined the best of them to come up with this delcious recipe.   The addition of the enchilada sauce put this one over the top for us.  I used mild, but you could use hot to give your soup an extra kick.  I also used kidney beans I had cooked and frozen myself.  Much better than the canned version.  Once I use up all my canned black beans, I will be making and freezing all my own beans.  I used Jami @ An Oregon Cottage's recipe for my beans.

Taco Soup

1 can black beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 can corn, drained
1 lb ground beef, cooked with onion and garlic
1 (16 oz) can tomato sauce
1 can enchilada sauce
1 can diced tomatoes
1 pkg. taco seasoning
1 1/2 c water

Dump all ingredients into a large crockpot.  Cook on LOW for 8 hours or more.  Serve with sour cream, shredded cheddar cheese and Frito chips.  Cornbread muffins are good too.  Leftovers can be frozen. 

Linked to Ingredient Spotlight
What's On Your Plate
Tasty Tuesday
Delicious Dishes

Meal Plan Monday - January 17

There are several repeats from last week's menu.  The 6 inches of snow followed by 1/2" of ice found us snowbound the entire week.  We threw our menu plan to the wind and cooked a lot of comfort food and basically whatever we felt like cooking. 

Sunday - Sliders, Mac and Cheese and Almond Cupcakes with Buttercream Frosting
Monday - Tomato - Basil Pasta
Tuesday - Baked Potato Bar
Wednesday - Meatball Subs and Chips
Thursday - Leftovers
Friday - Baked Chicken and Roasted Vegetables
Saturday -

Baking - Almond Cupcakes with Buttercream Frosting, Cranberry Spiced Granola
Freezer Cooking - Mac and Cheese (2)

Counterfeit Kit Mini Challenge - January

Here it is, my first layout of 2011 and I only did it to use the kit I created as part of the Counterfeit Kit Challenge. 

The mini challenge was to use one of two free classes from Two Peas in a Bucket to inspire your layout.  I chose Shannon Tidwell's Products You Love Every Which Way.  January's class involves using border stickers in different ways.  I was inspired by Layout #3 in the class and created the cardstock, patterned paper and border sticker element in the middle of my page following the suggestions in the sample layout.  I really liked how it turned out and I used pictures from  2007. 

Linked to Counterfeit Kit Mini Challenge

What's for Lunch - January

Due to the wonderful snow/ice storm that hit the South this week, we have had the "luxury" of a week long vacation from school.  This means, I didn't have to pack my lunch every day, but I still wanted to chronicle what we had for lunch on our snowcation as it fits right into the Pantry Challenge and making better use of  leftovers.

Monday - leftover Prime Rib sandwiches and chips
Tuesday - leftover Taco Soup and Cornbread
Wednesday - turkey, salami and cheese sandwich, chips and dip, tangerine
Thursday - leftover Taco Soup and Cornbread
Friday - leftover French Dip Sandwiches and chips

Hopefully next week we will be back in school and back to normal!

Counterfeit Kit Challenge

I haven't scrapbooked much in the past couple of years and I really want to get back into it this year.  I have a HUGE stash of supplies, I just needed some inspiration to use them.  I discovered the Counterfeit Kit Challenge Blog and found just the inspiration I needed.  The idea behind the blog is to take a monthly subscription kit and create it for yourself, using your own stash of scrapbooking and other crafting supplies.  This month's inspiration kit is from Jenni Bowlin's December 2010 Kit.  I went through my stash of supplies and created the following kit -

With the help of some great tutorials found on the Counterfeit Challenge Blog, I was able to create my own Bingo Cards and Embellished Stick Pins. 

I am really looking forward to using my "new" kit to make some great scrapbook pages.   Now, I just need some pictures to go with it!

Peanut Butter Granola

This is my first attempt at making granola at home and it most certainly won't be the last.  This is absolutely delicious!  I can't stop eating it.  My favorite way - over vanilla yogurt for breakfast.  Try it, you won't be sorry.


Peanut Butter Granola
from Southern Living Annual Recipes 2009

3 cups uncooked oats

1/2 c dry-roasted peanuts (I used chopped pecans)

1/2 c sweetened flaked coconut

3 T sesame seeds

Combine above ingredients in a large bowl.

1/2 c creamy peanut butter

1/2 c firmly packed brown sugar

1/4 c butter

1 T light corn syrup

1/4 t salt

Cook above ingredients in a medium saucepan over medium heat 3 minutes or until smooth. 

Stir peanut butter mixture into oat mixture until blended. 

Spread mixture in a single layer on a lightly greased, aluminum foil-lined jelly roll pan with sides.  Bake 10 minutes, stir, bake 10 more minutes and stir again.  (I baked an addition 10 minutes as mine was still a little "wet").  Transfer to wax paper, and cool completely (about 30 minutes). 

Enjoy over vanilla yogurt.  Add sliced bananas for a even yummier breakfast or snack. 

Linked to What's On Your Plate
Ingredient Spotlight
Strut Your Stuff Party
Weekly Bloggy Reading
Feature Yourself Friday
Sister Sister Sunday

Sour Cream Cornbread

Six inches of snow + 1/4 inch of ice + below freezing temperatures = Taco Soup and this delicious Sour Cream Cornbread.

Sour Cream Cornbread
from my Mom

8 oz. sour cream
2 eggs
1 1/2 c self-rising cornmeal
1/2 c salad oil (I use just a bit less)
1 can cream style corn

Mix all ingredients, adding corn last.  Add milk if needed ( I never do).  Bake in greased muffin tins @ 350 for 25 minutes or in an iron skillet for 40 - 45 minutes, or until slightly browned on top.

Disclaimer - this is NOT a sweet cornbread, nor is it a dense one.  It is light and airy, with plenty of air bubbles perfect for soaking up obscene amouts of butter. 

Linking to Tasty Tuesday
Delicious Dishes
Tempt My Tummy Tuesday
Eat at Home Ingredient Spotlight
Life as Mom

Snow in Hotlanta

Wanted to share our record snowfall here in the suburbs of Atlanta...

And, we have another snow day today!

Meal Plan Monday - January 10th

As I am writing this, I fully expect to be covered in snow and ice tomorrow at this time.  We are gearing up for the "Great Snow Storm of 2011" here in the South.  Whether or not we get the expected 4 - 6 inches of snow with 1/2"of ice on top, the temperatures are going to be in the low teens, frigid by Hotlanta standards.  I have planned my menu to help keep us warm this week, with lots of comfort foods.

Sunday - Prime Rib with sauteed mushrooms, Mashed Potatoes, Lima Beans, Salad, Rolls

Monday - Taco Soup, Sour Cream Cornbread, Fruit Salad

Tuesday - Tonight is tricky - if we have school, I will be at the high school basketball game.  I'm going to have to wing this one.

Wednesday - Tomato Basil Pasta, Salad , Bread

Thursday - Baked Potato Bar, Fruit Salad

Friday - Leftovers

Saturday - TBD

Baking - Rice Krispy Treats, Peanut Butter Granola, Blueberry Muffins, Chex Mix

January's Southern Living Recipes

I have an extensive Southern Living Cookbook collection.  Most of my very favorite recipes some from these cookbooks and whenever I am looking for a new recipe, this is were I turn.  However, I still feel I underuse this wonderful library most of the time.  One of my 2011 Kitchen Goals is to make 2 new recipes each month from my collection. 

During January, I am participating in the Pantry Challenge hosted by Life as Mom, so this somewhat limits my recipe options as I am trying use what I have and buy very little.  Good ole' Southern Living didn't let me down!  I found the following recipes, all from the January section of the 2009 cookbook, each of which can be make with what I have on hand (with a couple of substitutions). 

Peanut Butter Granola (substituting pecans for peanuts)

Apricot - Pecan Chicken Salad (using turkey from the freezer and dried cranberries)

I will post the recipe, pictures and reviews after I have made each recipe. 

What's For Lunch? Week of January 3rd

In an attempt to achieve my goal of planning for lunches better this year, I will doing a weekly post of  what I take to work for lunch each day.   I teach at one of our local high schools and just can't take all the cafeteria carbs anymore.  I also get digusted at paying $3.75 for lunch, knowing I could make a better, more calorie friendly meal at home for much less.


Monday - Homemade Bean with Bacon Soup, Pimiento Cheese sandwich, yogurt
Tuesday - Taco Salad (leftover taco meat), tortilla wedges, grapes and yogurt
Wednesday - Homemade Bean with Bacon Soup, Pimento Cheese Sandwich, yougurt
Thursday - leftover spaghetti and salad
Friday- Leftover Sloppy Joe, applesauce, Homemade Granola Bar

Yeah!  I took my lunch every day this week (my goals is at least 3 days/week).  I also managed to take water or iced tea as well instead of hitting up the Coke machine.  So far so good.   One of my goals for the weekend it to make up a list of lunch friendly recipes. 

What do you take for lunch?

Meal Plan Monday - January 3

A new meal plan for a new year!  I don't know about you, but we ate and ate and ate over the holidays.  It is time to get back to more simple and less rich eating around here.  I am participating in a Pantry Challenge at Good Cheap Eats this month.  I have several goals for this challenge and those will be reflected in my meal plans over the next 5 weeks.  This pantry challenge also follows along with my 2011 Kitchen Goals I have set.  On with the menu....

Sunday - Leftovers - Turkey Club Sandwiches, Spinach and Artichoke Dip and the last of the Christmas Cookies (almost)

Monday - Leftovers - Tacos, Spanish Rice, Garden Salad and the last of the Christmas Cookies (really this time they will be gone, I swear.  I think they are multiplying while we sleep!)

Tuesday - Leftovers - Parmesan Pork Chops, Blackeyed Peas, Collard Greens, Scalloped Potatoes and the last of the New Year's Pound Cake

Wednesday - I have a meeting, kids will eat with Nanny

Thursday - Baked Potato Bar (crockpot), Garden Salad

Friday - I might have to really cook tonight!  Homemade Pizza or Spaghetti (kids choice), Garden Salad

One of my goals this year is to plan better for lunches, so I will be including some rough plans here as well -
Options for the week- Pimento Cheese Sandwiches, Bean and Bacon Soup, Turkey Noodle Soup, Antipasto Salad

Everything for both lunches and dinners will come from the freezer and pantry this week.

For more great meal plans and recipe links, visit I'm An Organized Junkie

Christmas Baking 2010

Christmas Baking Wrap Up - We baked and baked and baked this Christmas season and had a wonderful time doing it.  We were home the entire holidays and spent a great deal of time together in the kitchen.  Here are some of our favorites. 


Chex Mix - Original Flavor and Buffalo

Oreo Truffles

                                                          Kentucky Sugar Cookies

                                                          Candy Cane Kiss Cookies

                                                             Iced Sugar Cookies

Orange Cranberry Biscotti



Pioneer Woman's Cinnamon Rolls

Linked to A Southern Fairytale's Mouthwatering Monday and Skip to My Lou's Made By You Monday

January Kitchen Goal - Eat From the Pantry

Today begins the January Pantry Challenge at our house.  I am playing along with Life as Mom and Good Cheap Eats, just like last year.  This is part of my 2011 Kitchen Goals.  My rules are simple -

1.  Prepare meals from the pantry and freezer exculsively beginning January 1 and ending January 31st.  If I don't have a special ingredient to make a certain recipe, either find a substitute or a new recipe.

2.  Only buy dairy, bread and fresh fruits and vegetables during the month of January, trying to make due with what we have first.

3.  Utilize leftovers more effeciently.  I have a hard time with this one.

4.  The only "out" I am giving myself this month is for my Bunco night.  I am hosting and may have to buy some items to fill in the menu.  I will be "shopping" from my pantry for this first. 

In order to prepare for this challenge, I did a quick pantry clean out and make over in December.  I know exactly what is in my pantry and can plan accordingly.

Before

After

Wish me luck.  Anyone wanting to join me, just leave a comment.  We can cheer each other on!  And on Tuesday, pop over to Life as Mom and link up your Pantry Challenge post.