Thanksgiving’s right around the corner and if you’re like me, you’re in charge of preparing the guest of honor.  Before you go to the store to stock up on all the appropriate ingredients, raid your pantry and take stock of what’s there, what’s not and what needs replacing.

• Remove everything from your pantry and give it a good vacuum and wipe down with a damp cloth.
• Edit your collection. If it’s caked, smells “off” or is a different color than when you bought it, toss it and replace it.
• Store flour in airtight containers.
• Store nuts in the freezer.  The oils in nuts can spoil. If you buy in bulk, store them in the freezer and get some extra time out of them.
• Spices expire.  If you have a spice container that’s been with you since the last election cycle, it’s time to toss it.  Check expiration dates or write the date you purchased the spice on the container.
• Buy smaller containers of spices to encourage rotation.
• For the holidays, if you use a lot of black pepper, purchase a small container of ground pepper. You’ll save some time not having to use the peppermill. Alternatively, buy an inexpensive coffee grinder that you use just for spices! Combine leftover ground pepper with salt for a great all-purpose seasoning.
• According to the experts, ground spices are good for 2-3 years, whole spices are good for about 4 years, dried herbs are good for 1-2 years and most extracts are good for 4 years. Vanilla extract is good indefinitely. (McCormick.com)
• Honey can remain stable for centuries! However, exposure to temperature variances, lights and air can affect its aroma and flavor. The National Honey Board (honey.com) recommends discarding honey after 2 years. 
• Be sure to check the canned food in your pantry (and emergency kit).  Commercially prepared canned foods have fairly long shelf lives; however, it’s a good idea to check them periodically.  Check for expiration dates on the cans. If no expiration date is present use this rule of thumb:   High-acid foods like tomatoes and fruit juice can be safely stored for 18 months; where as low-acid foods like vegetables, meats and fish, can be stored for two to five years. (MayoClinic.com)
• Cans that are bulging or leaking should be tossed.

In addition to a well stocked pantry, a well stocked refrigerator is helpful, too.  Ensure you have plenty of string cheese, healthy fruit and cut veggies on hand to pack in lunch boxes. Added bonus: Cut veggies can double as after-school snacks and be added to dinners to boost veggie counts!

Try this spin on the traditional cut veggie tray!

Chopped Veggie Salad:

• 2-3 c. Chopped Veggies of Your Choice, e.g., celery, carrots, peppers, asparagus, broccoli, cauliflower.
• ½-1 c of your favorite Italian dressing or vinaigrette or homemade lemon dressing!
• 1 c cubed mozzarella or 2-3 sticks of string cheese sliced into 1-inch pieces
• ¼-1/2 c. pine nuts (optional)
• Small can pitted olives (optional)

Combine chopped veggies and dressing in a zip top bag. Seal and let marinade in the refrigerator for 8 hours or overnight.   Pour marinated veggies into serving bowl, toss in mozzarella pieces, olives and pine nuts. Serve alone as a tangy veggie side dish with pizza or pasta or spoon ½ c over salad greens to boost your veggie consumption!

Homemade Lemon Dressing:

Juice of 1-2 lemons

• 1 Tblsp Lemon Zest
• ¼- ½  c. Olive Oil
• Salt and Pepper to taste

Whisk together. Enjoy over veggies or add fresh rosemary and use as a marinade for chicken!

A well-stocked, organized pantry can simplify making school lunches! Stock your pantry with grab-n-go lunchtime staples like fruit leather, fruit cups, pudding snacks, single serving packs of cookies, small packages of chips, juice boxes and the like lunch prep can be a snap!

If you prefer to purchase large packages, take some time to pre-pack chips and cookies in small baggies to save precious moments in the morning.

Then, when it comes time to pack the lunches, just grab the appropriate items from the pantry and send them on their way!