I like organizing stuff. Yesterday as a nice rainy day activity, I took everything out of my standing freezer, cleaned the inside, and sorted the food into categories. I’m a former cataloger, this was easy. It was incredibly full of very healthy things, though some of them had gotten freezer burn or were older than seemed safe to try to eat. But it wasn’t organized and I had no idea what all was in there. Folks, I don’t need to buy meat for months. And now that I know what’s in there, and can find it, I’m looking at new recipes and ways to eat what I found.
This beautifully organized freezer has a divided bottom drawer with meat divided by type, with the oldest in the front so I’ll grab it first. On the right side we have way too many packages of ground beef in 1 lb packages from Sam’s. On the left we have way too many packs of Sam’s chicken thighs. In the middle are random miscellaneous beef such as beef tips, stew meat, and Italian sausage.
In the next drawer we now have frozen veggies on one side (apparently I got a great deal on Birds Eye Pearl Onions, which I love to add to stew but sometimes have trouble finding) and frozen fruit on the other side, heavy on cranberries and blueberries.
Up a shelf we have pre-packaged things such as frozen chicken cordon bleu that I forgot I had. And up one more we find frozen salmon and tilpia, with some portioned out single-serve containers of spaghetti pie and red beans and rice. On the top shelf is a basket with frozen pork tenderloins – I could eat one a week for the next 6 weeks! – and bread things.
And at eye level, organized in rows from front to back, are single-serve containers of things I cooked, frozen, and then sort of forgot were there because I couldn’t easily find them. We have rows of chicken teriyaki, stew, gazpacho, meat sauce, chili, and vegetable beef soup. I don’t have to cook anything for a long time.
On the door are bags of pecans from my yard, a few frozen dinners, and tall containers of chicken and dumplings, soup, stew, and chicken teriyaki. I obviously ran out of individual size containers – gee, I wonder why – so dumped several in one tall plastic container.
I’m feel organized, stocked, and virtuous for doing all of this. I know what’s there and know how to find it. The oldest package of pork tenderloin is defrosting for me to enjoy, and I have plans for a new recipe for Asian glazed chicken thighs in the air fryer, which I have but haven’t actually used yet. Progress. Oh and on the side, I stayed within my food plan yesterday and today. Stringing small beads together, one at a time, for however long it takes.