Wednesday, July 22, 2009 It's a puzzle

How do I plan delicious, creative uses of the remaining items in the refrigerator and cupboard without leaving too much behind when we move out of this apartment?

And without having to buy many more additional items?

The unopened items can be taken to the church food pantry Sunday morning.

We'll probably try to take partial bottles of oil and vinegar to use on Maui (can't carry it on--but maybe it'll travel in the checked luggage in plastic bags?)

I need to plan for the following:

2 lunches for me alone; 3 lunches for me and Richard; 3 suppers for me and Rich; 1 supper for me, Rich, and the landlord; 5 breakfasts for me and Rich

Inventory:

• 14 oz. brown rice (opened)
• 2 - 500 g. pkgs pasta (unopened)
• partial box whole grain crispbread
• 1/2 box Panko bread crumbs
• 1/2 box couscous
• 3 cans chicken broth
• 4 cans diced tomatoes
• 1 can garbanzo beans
• 2 cans tuna
• 1 can pears
• 1 can peaches
• 1 can cream of mushroom soup (left by previous occupant)
• 1 can Spam (left by previous occupant)
• Vinegars, oils (all open--some left by previous occupant, some purchased by us)
• Containers of misc. spices, herbs, minced onions, salt, pepper, sugar
• granola
• 6 eggs
• sour cream
• yogurt
• milk
• O.J.
• butter
• Half /half
• cheddar cheese
• parmesan cheese
• 2 chicken breasts
• 3 pieces teriyaki cut beef
• leftover cooked peas
• leftover cooked pasta
• leftover boiled potatoes
• 5 Japanese eggplants
• 1 Japanese cucumber
• 3 tomatoes
• 4 bananas
• 4 apples
• 6 1/2 lemons
• 1 orange
• a few capers
• a few oil-cured black olives
• dabs of ketchup, Dijon mustard, mayonnaise, tahini, peanut butter
• 2 carrot
• 2 bunches scallions
• 1 stalk celery
• 1 head leaf lettuce
• 1/2 red pepper

Suggestions welcome!!