Finally I hear, “Mom, are you going to be going to the grocery store soon?”
“I just went.”
This is the one problem with changing the way my family eats. I have been steadily moving them away from stuff that comes in colorful packaging with a picture of food on the side. Now they don’t recognize it.
Don’t even get me started on the “there’s nothing to drink” one. I mean, we have a well for goodness sake.
Zero Waste Kitchen
The other problem is they want an instant food fix. But when you are making food from scratch, or even thawing already made meals, it takes a little more time, thought and planning.
From my point of view, we have a ton of food. I am proud of the fact that I can keep us stocked up for very little cost, enjoy a large variety of meals, and waste almost nothing.
I’m not kidding when I say I freeze everything. After dinner, extra portions are relegated to the freezer, along with surplus ingredients that I prepped, such as diced onions, cooked rice and browned meat.
The Freezer Inventory
To prove my point that we do, in fact, have plenty of food to eat, I did a freezer inventory. Right now in my freezer are:
- Fresh lemon and lime juice, frozen in 1 ounce cubes
- Homemade chicken broth in 2 or 4 cup portions
- Several kinds of cheese, both in blocks and shredded
- Fresh ginger root
- Browned meat
- Cooked rice
- Garlic cloves
- Flaxseed – both whole and ground
- Bread, hamburger buns, and tortillas
- Bread crumbs saved from homemade bread
- Fish filets frozen in individual portions
- Carrots, celery, bell peppers, onions and squash chopped, frozen on trays and then bagged
- Extra homemade tomato, pizza and Fettuccine sauce
- Bananas, peeled and cut into chunks
- Berries (strawberries, blueberries, mulberries, raspberries)
- Sweet potato puree
- Shredded cabbage
- Ready to bake homemade pizza
- Chicken separated into quantities for a meal including whole roaster chickens, bags of 8 legs, and packs of 2 breasts
- Ground venison in 2 pound portions, venison tenderloin, and a roast
- Ground beef in 1 pound portions
- Cooked chicken and ham in 1-2 cup portions
- Bacon, in 4-strip portions
- Shrimp, one pound, uncooked
- Leftovers, in portion sizes for the family or individual of meatloaf, mac and cheese, hamburger helper, potato soup, chicken chili, chicken rice soup, sweet potato soup
- Produce scraps for making chicken or vegetable broth
- Chicken and turkey bones ad giblets for making broth
- Homemade strawberry preserves
- My secret chocolate stash
- Zucchini, chopped for skillet or soup, shredded for baking
- A few unidentified peppers I was given.
There are also:
- Homemade dog treats and a peanut butter filled dog toy for when she gets separation anxiety.
- Freezer tub for the ice cream maker
- A pair of sneakers
Freezer Strategy for Visual Thinkers
And this is why I don’t understand why the guys complain there is nothing to eat. All I see are possibilities. I am a list person, however, and my guys are visual learners. So, with that in mind, here’s my new plan for getting my family on board:
- Post a list of what foods are available.
- Have a designated area where the items are that they may have without it messing up my meal plan.
- Post meal or snack suggestions on the outside of the fridge, maybe with nice visuals to inspire them.
- Include brief instructions for making the items. I’m thinking of printable notecards that could hang in a little folder or basket.
Freezer too small or too full? Checkout “How to Maximize Your Freezer Space.”
Tip: Use an ice cube tray to freeze lemon or lime juice.