Cooking from the Pantry: The Challenge

While it's nice and warm (or Hot, Hot, Hot!!) in the valley, it's an overcast, dreary 60 degrees in Santa Barbara. Yes, I'm complaining. I miss the warm sun.

So instead of thinking salads and watermelon, I'm thinking soups and chili. Even after 5 years of living here I still can't get used to the cold summers.

Anyway, another bummer about summer is that funds are low. But I'm going to look at these meager times as a challenge: to spend even less on meals and be more frugal.

This week is pretty much over, but I've decided that for the next week, I'm going to cook from the pantry (food storage) and the freezer. With the exception of some perishable items, e.g. milk, eggs, salad and such, I'm only going to use what we already have stored. Ooooh, this should should be fun!

I've compiled this list of meals I want to try-all with pantry items (with the exception of 2 or 3 canned goods I'll need to purchase):

Giada's Lentil Soup

Crockpot Red Beans and Rice

Chicken Enchiladas (modified version of this recipe. And using canned chicken)

Crock Pot Chili and skillet cornbread

Chicken, Broccoli and Rice Casserole (modified version of this recipe. Also using canned chicken)

I'm pretty sure my 4 and 6 year old will starve next week. Or survive on cereal, since I'm sure they will hate everything on this list. We'll see how it goes.