Freezer inventory
See what’s on hand, what’s inside, and exactly how to cook it.
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At a glance
35 total packages
| Category | Packages | On hand |
|---|---|---|
| Chicken | 15 | 0 thighs · 8 breasts · 3 cups · 128 ounces |
| Beef | 5 | 0 tri-tip · 6 cups · 16 ounces · 0 roast section · 2 cheeks · 1 steak |
| Pork | 2 | 1.5 cups · 0 lb · 1 tenderloin |
| Prepared meals | 3 | 3 retail package |
| Soups & stews | 1 | 3 cups |
| Sides | 1 | 3 cups |
| Sauces | 2 | 1 cup · 16 ounces |
| Stocks & broths | 2 | 8 cups |
| Other | 4 | 8 cups |
Dinner by chance
One package. No take-backs.
Cook thoroughly to a minimum internal temperature of 165°F. Skillet: preheat a skillet, add 3 Tbsp oil and heat, add pierogi without overcrowding, cook on low for 6 minutes and then on medium for 2 minutes, turning occasionally. Boil: bring 1 quart water to a slow boil, add pierogi, and cook uncovered for 2–3 minutes or until they rise to the top, stirring occasionally; drain.
