How to Shop From Your Pantry Like A Pro


Whether you're looking to get organized, save money or simply get creative with your meal planning, the first place you should turn to is your own home pantry. Here I share the tried and true planning and organization strategies I use to shop from my own pantry and craft meals out of what I already have on hand. With links to FREE fridge, freezer and pantry inventory templates, meal planning printable and downloadable smart shopping list. #pantryinventory #pantryorganization #mealplanning Every year around this time I go into total organization, budgeting, planning and goal-setting mode.

After the frenzy of the holidays, I’m more than ready to settle into a routine and get back on track with my spending, simplifying and health goals. I know I’m not alone when I say I overdid it again this year in every way. But that’s why January exists, amiright??

One of the first things I love to get organized is my home food storage and meal planning. I am blessed to be able to maintain a pretty full larder stocked with both store-bought items and home-grown and preserved ones as well.

I regularly “shop from my pantry” and plan our family’s meals according to what we already have on hand. I then either make a meal work out of just what we have or add the fresh ingredients necessary to make something yummy out of it.

I rarely (if ever) buy all the ingredients I need to make a meal at once.

In January, I tend to take things one step further and challenge myself to eat ONLY from the pantry (and fridge/freezer) for the entire month.

Okay, I’ll admit, I do tend to budget a little money for a few items like a few fresh fruits and veggies (since we don’t preserve quite enough), eggs and dairy, specifically cream for coffee (because coffee and cream = life). But otherwise we try to make do with what we have on hand.

In the end, we save money, eat better, get our pantry organized AND sharpen our self-sufficiency skills (and gain insight into where we need to do better when it comes to our food storage which helps us with our planting and preserving later in the year).

Whether you’re ready to embark on your own pantry challenge or you just want to cut down your grocery bill or test your own self-sufficiency, here are my top 8 tips to help you shop from your pantry like a pro!

 

My 8-Step Plan to Help You Shop From Your Pantry Like a Pro

 

Step 1: Overhaul your pantry, fridge and freezer

First, take everything out of your pantry.

Second, get rid of items you’ll never use and (either put them in a box to go to the food bank or toss them if they’re expired or otherwise not consumable).

If you’re not sure whether you’ll eventually eat something, consider how long it’s already been in your pantry. If it’s more than a year, probably time to toss it.

Next, put everything back in an organized manner. Be sure to put foods with faster-approaching expiry dates in front of foods with longer ones. Otherwise, how you organize your pantry will depend on your own needs, style and space. I organize mine into categories and sub-categories. 

For example, on one side I have all of my dry goods, sweet condiments and treats organized into the following subcategories: dried fruit, nuts, seeds, cereals, spreads, baking ingredients, sweets and snacks.

On the other side I have mostly sauces, condiments, spices and grains organized into the following subcategories: oils, vinegars, herbs & spices, Asian foods, Mexican and spicy foods, Mediterranean food, Italian-style sauces, pasta and rice and other grains.

Whether you're looking to get organized, save money or simply get creative with your meal planning, the first place you should turn to is your own home pantry. Here I share the tried and true planning and organization strategies I use to shop from my own pantry and craft meals out of what I already have on hand. With links to FREE fridge, freezer and pantry inventory templates, meal planning printable and downloadable smart shopping list. #pantryinventory #pantryorganization #mealplanning

Once your pantry is organized it will be much easier to see what you have and take an accurate inventory.

If your pantry is deeper than it is wide or food is hard to see for any reason, you may want to do your pantry inventory as you put things back. Again, this depends on personal preference and needs. 

I also like to store many of my bulk and dried goods in large glass containers so I can see what I have and how much of it I have at all times. I buy my storage containers from the dollar store for a buck or two a piece and just keep adding one or two to my collection every time I shop there. Mason jars work great too!

Once you’ve completely overhauled and organized your pantry, do the exact same to your fridge, and then your freezer. (I organize my fridge by putting all of my leftovers and most perishable items on the top shelf in plain view so they have a higher likelihood of being eaten).

 

Step 2: Write out a complete inventory

Go through everything in your pantry, fridge and freezer and mark every item on an inventory list so you know exactly what you have and how much.

Check bottles to see how much is left in each one. Open boxes of cereal to determine whether you actually have a whole box or just a few crumbs hiding in the bottom. Count every onion in your cold storage and take note of all of the leftovers that need to be consumed before they perish.

Prioritize which foods need to get used up before others. Leave no potato unturned!

You can download my free Pantry, Fridge and Freezer Inventory Checklist by clicking the link and then finding them under the “Meal Planning” section of my resource library. I’ve created categorized templates for each one as well as blank templates for you to fill in as you wish.

Whether you're looking to get organized, save money or simply get creative with your meal planning, the first place you should turn to is your own home pantry. Here I share the tried and true planning and organization strategies I use to shop from my own pantry and craft meals out of what I already have on hand. With links to FREE fridge, freezer and pantry inventory templates, meal planning printable and downloadable smart shopping list. #pantryinventory #pantryorganization #mealplanning

Here’s an example of my pantry, fridge and freezer inventory checklists. 

 

I like to record everything I have and how much of each item I have left, so I write the item (ie. white flour) and then I estimate how much I have left and fill in the amount.

So I might estimate I have about 2 quarts of flour left, or half a bag. Or 1.25 large bottles of olive oil if I have one full one and another with a little bit left. That’s just the system that works for me and my brain.

After I write out my list, I decide if there’s anything I need to use up first. This mostly applies to items in my fridge that are perishable. I put one checkmark under “Use First” if it’s something I should use in the next few days or week and I put two checkmarks if it’s something that needs to be used right away (like the next day or two at the most). 

Finally, I decide what needs to be replaced when I do finally hit the supermarket again. I put a checkmark under “Replace” for any item I’m running low on that I use a lot of and/or use frequently. This makes writing out a shopping list a breeze!

 

Step 3: Write a list of meals your family eats regularly

It’s funny how you can take a full inventory of all of the food you have and still not have any idea what to make with it. This is why I love to write out a list of all the meals we cook and eat regularly so that I can get some inspiration for using up the ingredients we have on hand.

Our list includes pasta, stir fry, rice bowls, sandwiches, soups, salads, tacos, “meat and potatoes,” breakfast foods and casseroles. Once we made this list it was much easier to plug in the ingredients we have to make these types of dishes. For example, this week we’re doing a turkey rice bowl, spaghetti squash lasagna, pasta with pantry ingredients from our “Mediterranean” section, bangers and mash and egg and potato hash.

You can also get my 31 Days of Dinner Ideas cheat sheet from the Kitchen & Pantry Resources section of my Free Resource Library.

 

Step 4: Write a list of meals you can make using the ingredients you have on hand

If you’ve completed the other steps until now, this part should be pretty easy. What do you have on your pantry, fridge and freezer lists that can be made into dishes your family loves to eat regularly? 

If you have a lot of turkey leftover from Christmas, for example, try substituting it for chicken in a dish that you usually use chicken in. Or use the bones to make bone broth and use that as a base to create a soup with other ingredients you have to use up. Or make turkey tacos. Or turkey shepherd’s pie with leftover gravy, veggies and mashed potatoes. 

Got some pasta and some sauce? Throw in any meat or veggies you have and make it a meal. Or bake it with cheese and make some super easy and frugal homemade bread to go with it. Or just eat the pasta and the sauce if that’s what it comes down to (at least throw in some of your own herbs and spices).

 

Step 5: Write out a weekly meal plan

Once you’ve got a list of meals you can make, plan out your meals for the next week by plugging them into the different days of the week. I like to assign simpler meals like pasta and stir fries to weeknights when life is busier and keep meals that require longer cook times and/or more prep work for the weekends.

Whether you're looking to get organized, save money or simply get creative with your meal planning, the first place you should turn to is your own home pantry. Here I share the tried and true planning and organization strategies I use to shop from my own pantry and craft meals out of what I already have on hand. With links to FREE fridge, freezer and pantry inventory templates, meal planning printable and downloadable smart shopping list. #pantryinventory #pantryorganization #mealplanning

 

Write out all of your meals for the next week and plan to do so again the following week with whatever’s left. Plan leftovers for most lunches (if possible) and don’t waste a crumb!

For more help getting organized, you can also find my Weekly Meal Planning Template under the “Meal Planning” section of my resource library.

 

Step 6: Buy only what you need

Do your best to use up what you have on hand and get creative with your ingredients. Omit ingredients that aren’t necessary or find clever substitutes on your inventory lists. Only replace what you can’t live without (for us that’s things like eggs and cream for coffee… We drink a lot of coffee around here).

We also replace some fresh produce items like bananas, lettuce and other fresh fruits and veggies so that we’re sure to incorporate the nutrients from these items in our daily meals. But we try to use up the produce we already have first so that nothing goes to waste.

 

Step 7: Create a running shopping list and keep an eye out for deals

As you go through your inventory lists, put a checkmark under the “Replace” column for each item that is running low, out-of-stock or otherwise needs to be replaced soon. Then write out all of those items on one big running shopping list. 

While I haven’t actually implemented this yet, I like the idea of using a white board in our kitchen like I’ve seen many cooks do in restaurants I’ve worked in. Items get added to and erased from the whiteboard as they get used up and replaced. It’s super functional and having it up on the wall makes it visible and accessible to use on a regular basis.

Check flyers for deals to stock up on essentials when they go on sale. As you find deals, stock up on those items if your budget allows so you never run out. 

Related: 10 Tips to Help You Save Money at the Grocery Store

For items that you know you’re going to have to pay regular price for because they don’t tend to go on sale, decide what store you think will have the best deal and put those items on your shopping list for that store with an estimated price instead of a sale price. For example, I buy my milk and cream at Costco because their regular price is better than the other supermarkets around here. But I buy my cheese elsewhere because I don’t need as much of it and can get a smaller amount for much less money somewhere else.

Whether you're looking to get organized, save money or simply get creative with your meal planning, the first place you should turn to is your own home pantry. Here I share the tried and true planning and organization strategies I use to shop from my own pantry and craft meals out of what I already have on hand. With links to FREE fridge, freezer and pantry inventory templates, meal planning printable and downloadable smart shopping list. #pantryinventory #pantryorganization #mealplanning

 

Step 8: Stock up and cut down your grocery bill as you are able to 

Build up that pantry! Set a little money aside each month to buy a little extra of the foods your family loves most when they’re on sale.

  • Buy in bulk to save money.
  • Stock basic and versatile ingredients like flour, sugar, salt, spices, rice, oatmeal, oils, etc. that can be made into or used in many different meals.
  • Stock up on fresh produce when it’s in season and preserve it for later use by freezing, canning or drying it. 

Cut down your regular grocery bill by choosing at least one thing to stop buying and start making at home. And consider growing some of your own food to eat and preserve (if you don’t already).

And last but not least, budget, budget, budget. Decide on a comfortable weekly or monthly budget for food items and plan your meals to fit within that budget by making use of ingredients you already have at home.

Soon enough January will be over and you’ll be able to afford a nice dinner out with all of that money you’ve saved! And that’s why God made Valentine’s Day;)

SaveSave


CATEGORIES
HOMESTEADING
REAL FOOD
NATURAL LIVING

2 Comments

  1. Ruthie

    Shopping from Sam’s Club really helped me buy things in bulk. Like bread flour. Considering how much I was paying for the normal size bag of flour, buying a 25lb bag for like $12 was amazing!

    Reply
    • Anna Sakawsky

      That sounds great! I’m in Canada and we don’t have Sam’s Club (at least where I live) but I shop at Costco for the bulk stuff. I can get a 44-lb bag of flour for under $15! You definitely need to know where to shop for different things though. Sometimes certain things aren’t the best deal at the big-box bulk stores. For example, I can get a whole, local, free-range chicken from our local country market and it costs the same or sometimes even a little less than the organic chickens at Costco. Or even some bulk items aren’t as good of a deal. You’ve gotta know your unit prices to figure out where you’ll get the most bang for your buck. Sam’s Club sounds great though. Wish we had that here!

      Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
You Might Also Like
How to Can Homemade Broth or Stock

How to Can Homemade Broth or Stock

We cook the vast majority of our meals at home, from scratch, and one of the ingredients we use most is stock (or broth… We’ll discuss the difference in a minute). I probably use a quart or two of chicken stock every week on average— sometimes more if I’m making a big...

read more

11 Frugal Ways to Use Kitchen Scraps

11 Frugal Ways to Use Kitchen Scraps

Save money, reduce food waste and and improve everything from your soil to your gut health with this list of 11 frugal ways to use kitchen scraps in your home and garden. *** We’re such a wasteful society, especially here in the west. The mounds of waste we...

read more

Did you know, that this is the first lasagna I’ve ever made??

Yup, it’s true... For as much as I love cooking, in all my years I have never made homemade lasagna. It’s just another one of those things that I thought was too much effort, what with all the different layers and everything.

Plus, if I’m being completely honest, I never really loved my mom’s homemade lasagna. Nothing against my dear mother, but the store-bought noodles always seemed a bit mushy, and she just layered it with the same sauce she made for spaghetti. I’ve always loved the delicious bolognese lasagna with the ricotta and béchamel sauce; The kind you get from an Italian bistro or something.

But since I made my own ricotta cheese last week and needed to use it all up, I figured now would be a good time to learn how to make lasagna at home from scratch.

And so, here we are: almost 34 years into life and finally a homemade lasagna to show for it!

I even made the noodles and the sauce from scratch:) (Ryan helped too, which made it a fun team effort).

And ya know what?? Just like most things, it wasn’t nearly as hard as I thought;)

Cheese-making and home dairy in general is one of those kitchen projects and skills that can definitely be at least as intimidating as a homemade lasagna, if not more. But once you learn the basics and try making cheese and yogurt and butter and (name a dairy product) at home, you’ll soon find that it’s not nearly as complicated as you might have thought.

While I haven’t posted the recipe for this lasagna yet, I do have a recipe for my homemade ricotta cheese (which, by the way, is the best ricotta layer in a lasagna that I’ve ever had!), in the latest issue of Modern Homesteading Magazine.

To get the recipe, along with recipes for homemade yogurt and homemade mozzarella cheese, click the link in my bio @thehouseandhomestead or go to thehouseandhomestead.com/magazine to SUBSCRIBE for FREE, and get the Home Dairy issue delivered right to your inbox:)

#homemadecheese #fromscratch #cookingfromscratch #homedairy #homesteadkitchen #homemade
...

❄️ We rarely get snow days here on Vancouver Island, but when we do, we make the most of them.

Come along for a sneak peek at what a day of fun and farm chores looks like on our little 1/4-acre homestead on the edge of the forest on a slow, snowy winter day.

From feeding the animals to collecting eggs to gathering firewood and sipping bone broth, to just spending good ol' fashioned quality time together... This is what winter is all about. THIS is what a snow day looks like for us:)

Click the link in my bio @thehouseandhomestead or go to https://youtu.be/eETHA2Wl_-0 to watch the full video.

Don’t forget to hit “like” and subscribe while you’re there!
.
.
.
#snowday #slowliving #simpleliving #homesteading #seasonalliving
...

♥️ There are five love languages:
1. Gifts/tokens of affection
2. Acts of service
3. Quality time
4. Physical touch
5. Words of affirmation

I read a book recently that explained how FOOD embodies all five of these love languages.

ie. I baked this humble loaf of bread for a friend who just had a baby (along with some other homemade goodies). It’s my way of offering both a gift and an act of service for a new mama who could surely use a meal cooked by someone else.

It will also help to foster quality time for her together with her family; Time spent around the table enjoying a homemade meal together, without the stress of having to cook from scratch while tending to a new baby.

Of course, when it comes to physical touch, nothing touches us more deeply than the food that we put in our bodies. The ingredients matter, along with how it was prepared (personally I prefer my food prepared at home with love rather than prepared and packaged in some industrial building somewhere).

Finally come the words of affirmation. Words like “mmm...” “yum!” and “this is delicious” come to mind when I think of good, homemade food. Whether I’m there to hear those words or not, imagining them uttered around the dinner table is what motivates me to serve others with the food that I make.

Food touches us all so deeply in so many ways, no matter what our own personal love language may be. And so, what better way to say “I love you” or “I care about you” than food... GOOD food, made from scratch with real ingredients.

I’m excited to be able to deliver a care package full of delicious homemade food to my friend and her family later this afternoon. It’s a small act of service and it cost me very little other than my time, but it can have a really big impact for someone else.

If you know someone who could use a home-cooked meal; Someone with a new baby; Someone who’s struggling or going through something hard; Someone who’s stressed out or overwhelmed; Or just someone you love... Consider taking a little time out of your day to prepare a little home-cooked care package for them. It may be the smallest thing you do in a day, but it might just have a big impact on someone you love.
...

And then there were five 😔

I always knew that raising livestock would inevitably lead to some hard losses at some point. We’ve honestly been pretty lucky up until now with our animals. We’ve built them sturdy shelters and given them a good life, safe and secure as possible on our property. But we do back onto the forest, and many predators roam nearby.

Raccoons, eagles, hawks, cougars, bears and mink are the main ones to watch out for around here.

Still, we’ve had a false sense of security because our hens ALWAYS head into their coop when the sun goes down and the automatic chicken door closes behind them and keeps them safe. But last night, for some reason, only four hens went in. Two got stuck outside, and it wasn’t until about 8:30 (roughly two hours after they normally go in), that we heard the frantic squawking of one of our hens.

We rushed out to see what was going on and realized she had been left out of the coop. We tried to calm her down and put her back in, but when we checked, only four hens (plus her) were on the roost. One was still missing.

We found her laying in the run behind the coop. Something had got her by the neck and some of her belly feathers had been plucked out. We now believe it was a mink, and that we scared it off before it could finish the job. But it was too late for her.

Luckily we made it out in time to save the other hen, or we’d have surely lost two.

I had a bit of a cry this morning as I know this wouldn’t have happened had we checked that they all went in. We got lazy and complacent, and we’ve learned a hard lesson because of it.

This homesteading lifestyle is full of hard lessons; Mistakes and failures, hardships and bitter losses. But without the bitter, the sweet wouldn’t be quite as sweet, and the good would be taken for granted.

Homesteading is bittersweet, but even through the hard stuff, I’ve never felt more alive or grateful for all of the good.

Chicken little, you’ll be missed, but we thank you for the lessons you’ve taught us and for all of the joy you brought into our life. 🪶
...

🌱 Even though it's still winter, now is the time to get many of your seeds started if you want to ensure an abundant harvest later on.

Join us as we plan our garden and and start our first round of seeds indoors!

We'll show you how we start various different types of seeds indoors and how we set up our own easy and affordable DIY indoor grow lights using a few standard shop lights and an adjustable (and super versatile) metal shelving unit.

Click the link in my bio @thehouseandhomestead or go to https://youtu.be/K_FI5GlrW8o to watch. Make sure to “like” and subscribe while you’re there:)

Have you started any seeds yet? What are you most excited to grow this year??
.
.
.
#seedstarting #seeds #gardenersofinstagram #humanswhogrowfood #homegrown #seeds #growfoodnotlawns #growyourowngroceries
...

🥶 Baby it’s COLD outside! And nothing warms the body and soothes the soul on these frigid winter days better than some nourishing and delicious homemade broth.

I hate paying top dollar for broth at the store, and have you seen some of the ingredients in the cheaper brands?? Dextrose (which can lead to dangerously high blood sugar), and highly processed vegetable oils (which can cause dangerous inflammation). Plus the sodium levels are often through the roof!

Not only can you avoid all of that by making your own broth at home, you can actually make a super healthy and nourishing broth for next to nothing by using chicken bones (saved after a meal) and veggie scraps (which you can just throw in the freezer until you need them).

Whether you want to make your own chicken, beef or veggie broth/stock, the process is the same. Make sure to roast those bones first! Then add your veggies, herbs, a little salt and pepper and water, and in a matter of hours you’ll have your own better than storebought homemade broth which you can enjoy right away OR freeze or pressure can for later.

And if you have an Instant Pot you can cut your cook time down by about 3/4!!

If you want to learn more about how to make your own broth at home, including why it’s so healthy for you, how to make it super frugal in an Instant Pot OR on your stovetop AND how to pressure can it afterward, click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/how-to-can-homemade-broth/ to get my full recipe and cooking/canning instructions. Oh, and I’ll also tell you what the difference is between broth and stock. Hint: not much 😉

Warm up this winter with your own homemade broth! And remember, spring is just around the corner (thank God).
.
.
.
#homemade #broth #bonebroth #makeithealthy #nomnom #frugalkitchen #frugalliving
...

If there's one thing this past year has taught us, it's that we can't always rely on someone else to take care of us.

We CAN'T always rely on grocery store shelves being full, or on prices always being affordable.

We CAN'T rely on things always going as planned, or on always having access to everything we need.

What we CAN do is focus on the things we can control, like taking more responsibility for our food security and our emergency preparedness (not to mention our health!) by learning how to grow and preserve more of our own food at home, so that we never HAVE to rely on others again.

Right now, I'm offering access to both my Seed-to-Soil organic gardening course, as well as my Yes, You CAN! home canning for almost 40% off the regular price!

Alone, these courses sell for $79 each. But for a limited time only, I'm offering them both together as part of my Homegrown Super Bundle for just $99.

You'll get access to both courses PLUS a whole bunch of awesome bonuses too, including bonus video lessons and mini-courses, eBooks and printables and access to both the Seed to Soil and Yes, You CAN! private Facebook groups, where you can ask questions, post photos and updates of your progress and get support and encouragement throughout the growing and preserving season(s).

BUT WAIT! There's more...

I'm currently offering a FREE PREVIEW of both courses during the sale. You can check out the first two lessons of each course until the sale ends tomorrow at midnight, so you can decide if this bundle is the right fit for you at this time.

If you're ready to take control of your family's food security once and for all, this bundle was made for you. But hurry, because this offer is only available until tomorrow at midnight!

Click the link in my bio @thehouseandhomestead or go to https://schoolofmodernhomesteading.com/p/homegrown-super-bundle to check out the free preview or to learn more about the Homegrown Super Bundle!
...

If there's one thing that doing a pantry challenge each January has taught me, it's that meal planning is KEY when it comes to sticking to any sort of "diet" plan.

Now, when I say "diet," I don't mean some weight-loss regimen. What I mean is simply being intentional about what our diet will consist of (ie. what we put in our mouths and what we serve to our family), and sticking to it.

Throughout the pantry challenge, our diet has consisted of all homemade foods made from ingredients that we've stocked and preserved ahead of time. Because our intention for the month was to stick to creating meals ONLY from the food that we had on hand, we had to get really intentional and disciplined about our meal planning.

Meal planning is definitely one part of the pantry challenge that I'd like to continue with all year long. But if I'm being honest, I'm not naturally inclined to writing out a meal plan each week. It's one area in my life where I could honestly use a little help, especially if I want to make it a consistent habit. And I know I'm not alone! So many of us have trouble with meal planning, and it leads to all sorts of unhealthy choices (for our bodies and our wallets).

If this resonates with you as much as it does with me, then I want to share a pretty amazing resource with you that can help you get your meal planning dialed in from here on out. It's called the Healthy Meal Planning Bundle and it's currently on a quick flash sale for two days only (today and tomorrow).

If your goals for 2021 include cooking at home more, eating healthier, saving money and/or getting more organized then THIS may be the solution for you.

Click the link in my bio @thehouseandhomestead to check out all of the resources included in the bundle, and if it’s the right fit for you then make sure to grab it before the sale ends tomorrow at midnight:)
.
.
.
#homesteadpantrychallenge #mealplanning #eathealthybehealthy
...

Despite the fact that it's snowing outside, our garden is mostly dormant and we're not producing much food on our little homestead right now, January is one of the busiest times in our kitchen.

This is the time of year when we get to enjoy all of the fruits of our labour; When we get to put all of the food that we've preserved and put up throughout the previous summer and fall to good use.

This is also why I always do a pantry challenge in January, since this is actually the time of year when we've got the most food on hand and we can just focus our efforts on using all of that food to create delicious, belly-warming meals to get us through the rest of winter before the garden starts producing again.

I always get a lot of questions about how we actually use the food that we grow and preserve throughout the year, so I figured this week would be a great time to show you what a full week of meals looks like for us (in January, anyway).

Homesteading means cooking from scratch (A LOT!) and eating very seasonally. In the winter, this means lots of homemade breads and pasta, root vegetables and winter squash, sprouts and microgreens, meats from the freezer, preserves from the pantry and lots and lots of coffee:)

I invite you to join me in my kitchen to get a glimpse into what we actually eat in a week during our annual Homestead Pantry Challenge (when we go an entire month without going to the grocery store, relying only on the food that we have on hand already).

I hope this week's video inspires you to get creative in your kitchen with the ingredients that yo have on hand, whether or not you're participating in the pantry challenge.

Click the link in my bio @thehouseandhomestead to watch the full video and don't forget to like and subscribe to our channel while you're there:)
.
.
.
#homesteadpantrychallenge #homesteadkitchen #homecooking #cookingfromscratch #homesteadersofinstagram
...

© The House & Homestead | All Rights Reserved | Legal

Crafted with ♥ by Inscape Designs