Inventory for 06-24-14

Protein:
5 5oz cans tuna in water
3 oz PB2 (defatted powdered peanut butter)
16 oz creamy peanut butter
8 oz crunchy peanut butter
1.5 oz cashew butter
1 cup red lentils
1 1/2 cups green split peas
1 1/2 cups yellow split peas
1 1/2 cups black beans
2 cups dried chickpeas
2 cups pintos
1 lbs frozen chicken tenderloins
5 eggs
*2 Yves veggie burgers

Dairy:
*1 quart cups 2% milk
*1/4 cup gorgonzola
1.5 cups parmesan cheese
7 oz Lancashire cheese
4 oz shredded mozzarella
4 oz fiesta blend cheese
*4 oz black pepper white cheddar
7 oz jalapeno havarti
*3 cups half and half

Fruits and Veggies:
1 lb radishes
*1/2 head butter lettuce
1 14 oz can French cut green beans
8 oz sliced water chestnuts
8 oz sliced bamboo shoots
1 14 oz can diced tomatoes with basil and oregano
2 cans diced tomatoes in juice
1 7 oz box tomato sauce
2.5 cups dried cranberries
*2 small lemons
*1 banana
*1/2 lb strawberries
1 lb frozen mixed vegetables (broccoli, carrots, cauliflower, zucchini)

Grains:
*6 slices buttermilk bread
3/4 canister old fashioned oats
2 lbs all purpose flour
1/2 box Cocoa Krispies
*1/2 box shredded wheat
1 lb penne pasta
1 1/2 lbs spaghetti
2 1/4 cups brown rice
5 lb white rice
1 1/4 lb shell pasta
1/2 cups whole wheat pearl couscous
2 cups steel cut oats
1.5 cups teff grain
3 1/4 lbs pearl couscous
*8 white corn tortillas

Oils, fats, sweeteners, and baking staples:
12 oz olive oil
1 cup coconut oil
1/2 cups veg oil
Baking soda
Baking powder
Corn starch
1/2 cup brown sugar
90 sucralose packets
1/2 cup cocoa powder
1.5 cups powdered sugar
8 yeast packets
1 T honey

Snacks and desserts:
*1/2 cup whole grain pita crisps
*1/2 cups rosemary and olive oil crackers
6 oz reduced fat cheese crackers
*Jalapeno stuffed green olives
Single serve frozen mini pancakes
Hot Pockets macaroni and cheese Snackers

Convenience foods:
1 pouch Kraft Homestyle creamy alfredo mac and cheese
2 7 oz blueberry pancake mixes
2 Apple spice instant oatmeal pouches
1 cake mix
1 can frosting

Dressings and condiments: 
Red taco sauce
Green taco sauce
Goat's milk caramel sauce
Yellow mustard
Sweet hot mustard
Honey mustard pretzel dip
Gyoza dipping sauce
Raspberry walnut vinaigrette
Fat free herb dressing
balsamic vinaigrette
Lite Italian dressing
*11 oz apricot preserves
Ginger sesame dressing
light mayo
Dill relish
BBQ sauce

Sauces and cooking staples:
1/2 cup lightly salted breadcrumbs
12 oz balsamic vinegar
1/2 cup sausage gravy mix
3 jars sodium free chicken bouillon
*1/2 cup frozen coconut milk
21 frozen crushed garlic cubes
Red and white wine
Teriyaki sauce
Mild soy sauce
Rice wine vinegar
Black sesame oil
Sriracha
Worcestershire sauce
*Mesquite marinade
Chili garlic sauce
Hoisin sauce

Also, lots of seasonings, sugar free drink mix, energy drinks, tea, instant coffee, cider and cocoa mix.

Items marked with an asterisk are things that need to be used up soon, or things I would like to use up because we've had them since time immortal.

I used up the rest of the crock pot vegetarian chili in a casserole for dinner tonight. Recipe to follow.