Pantry Inventory

At least once a month I will go through all of my cabinets, and the fridge and freezer, and write up an inventory list. This gives me a starting point for meal planning. I figure out what I can make using as many ingredients I already have on hand as possible. This also gives me a good idea of what I need to use up first. Which fresh ingredients need to be used or frozen before they go bad, and which items have been hanging around the freezer a bit too long.

This list does not include drink mixes or dry seasonings, of which we have many. I will put an asterisk by all the items that need to be used within the next week.

Protein:
12 5oz cans tuna in water
3 oz PB2 (defatted powdered peanut butter)
16 oz creamy peanut butter
10 oz crunchy peanut butter
2 oz cashew butter
1 cup red lentils
1 1/2 cups green split peas
1 1/2 cups yellow split peas
1 lb black beans
2 cups dried chickpeas
3 cups pintos
*2 chicken, apple and gouda sausages
24 oz tilapia filets
2 1/2 lbs chicken tenderloins
*2 oz sliced turkey lunch meat
2 eggs

Dairy:
*1 1/2 cups 2% milk
*1/2 cup gorgonzola
3 cups parmesan cheese
4 slices muenster

Fruits and Veggies:
*4 large red radishes
*1 head butter lettuce
8 carrots
*1 cup frozen banana
1 cup frozen peaches
1 can French cut green beans
8 oz sliced water chestnuts
8 oz sliced bamboo shoots
1 can diced tomatoes with basil and oregano
2 cans diced tomatoes in juice
1 7 oz box tomato sauce
3/4 cup dried cranberries

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

Oils, fats, sweeteners, and baking staples:
16 oz olive oil
1 cup coconut oil
1 1/2 cups veg oil
Baking soda
Baking powder
Corn starch
1/2 lb brown sugar
90 sucralose packets
1/2 cup cocoa powder
2 cups powdered sugar

Snacks and desserts:
1/2 cup pita crisps
2 cups rosemary and olive oil crackers
6 oz reduced fat cheese crackers
2 cups pretzels
Single serve hummus and crackers
Single serve cheese and cracker pack
1/2 carton lime sherbet
1/2 carton lemon ice cream
Jalapeno stuffed green olives

Convenience foods:
1 pouch Kraft Homestyle creamy alfredo mac and cheese
2 7 oz blueberry pancake mixes
*Chicken cheddar potato bagged frozen meal
3 frozen entrees
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
16 oz balsamic vinaigrette
Lite Italian dressing
11 oz apricot preserves
Ginger sesame dressing
16 oz light mayo
Dill relish

Sauces and cooking staples:
1/2 cup lightly salted breadcrumbs
12 oz balsamic vinegar
1/2 cup sausage gravy mix
2 2/3 jars sodium free chicken bouillon
1/2 cup frozen coconut milk
25 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