Last night I made soup.  Not only was it healthy and extremely tasty (even better on the second day), it was also great for my pantry.  The recipe I selected used significant quantities of stuff I had in stock.

Around this time of year, I like to start clearing out my pantry as much as possible.  With more space in my cabinet, fridge, and freezer, I have room for entertainment prep and I can restock with food products put on sale for the holidays.  It's also a great chance to refocus my pantry on more healthful options.

So, as you do your meal planning over the next few weeks, do it with your pantry's contents in mind.  To do that, you may have to do a quick inventory of your pantry first. When you do your inventory, discard anything that's gone bad and donate anything you know you won't use.

Once you've done that, plan meals that use at least a few of the ingredients you have in stock.

• Use the partial bags of frozen veggies you have in your freezer (Oh, don't shake your head.  I know you have them.) along with a box of stock and a partial bag of noodles or rice to make a quick and simple soup.
• Canned tomatoes (crushed, whole, diced, whatever) make excellent pasta sauces or bases for stews or chili.
• If you have lots of baking mixes, consider baking and taking things to work. It's better to do it now than when we get closer to the holidays or right after everyone makes new year's resolutions to lose weight. If you don't have an office where you can take baked goods, offer to bake for friend's kids' bake sales or soccer treats.  You'll use up your pantry and be helpful.

What's in yourpantry that you need to use?  Ask the Elf what you can do with it.