Reply to Anyone else doing a low-spend/cook from the pantry January?

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[quote=Anonymous]I've been consciously looking for recipes to use up what's already in the freezer and pantry, although there have been some fresh veggie additions. So far I've made:

1) Black lentil and sausage (frozen Italian) stew using the pressure cooker, with frozen spinach added at the end. (NY Times Cooking)

2) A chicken curry with coconut milk using frozen skin-on bone-in thighs (although skin removed before cooking) in the slow cooker, with brown basmati rice on the side (a Milk Street Cooking Fast and Slow recipe). I'm saving the bones in a freezer bag to make chicken stock in the pressure cooker.

3)  A mojo-style pork to use up a 2-pound pork shoulder (also from Cooking Fast and Slow)

4) An all-in-one pasta dish with sauteed thinly sliced green cabbage and yellow onions (NY Times).

I've got frozen chicken breasts, various precooked sausages, and a ton of ground beef in our downstairs freezer, so I'll be planning around those soon.

I've always been pretty terrible at meal planning for the week because I tend to overcomplicate things and set up a completely unsustainable system. This year I just have a magnetic notepad on the fridge that I jot down four recipes for the week and that's the plan, no app that also generates a grocery list or a spreadsheet or an indexed and tabbed notebook involved.

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