Starting the New Year off right with your Food Storage

The New Year is a great time to do a full inventory of your Food Storage – especially your rotating day to day storage – to make sure you know what you have. By doing this you’re able to make a list of things you need to get to re-stock everything and start the year with a fully year’s supply of food.

Once a month I glance through our storage areas and make notes of what has been depleted. As a general rule, I buy twice what is needed to replenish used stock. In this way we are constantly growing our supply and adding to the amount of time it can support us.

To start the New Year I did a full inventory and then spent several hours shopping to get full replenishment (and then some) for all the food items we store. Not only do I include the food items, but I include many other things, toothpaste, toilet paper, paper towels, batteries, matches, etc.

If your storage isn’t far enough along to be able to just make a list and go buy everything, at least go through what you have and work with your master list to make a list of what you need! Now is the perfect time to make a little effort to make sure you have a list to work from this year. Trust me, there is great satisfaction in looking at a fully crossed off list, and then looking at what you built from it.

With the New Year I thought I might give you more menu ideas.  I always have a hard time planning my menus so this is a big help to me! 

Creating food storage menus is a simple way to help you decide what to store. Consider the counsel to “Gradually build a small supply of food that is part of your normal, daily diet until it is sufficient for three months.” (Family Home Storage: A New Message, Ensign, March 2009.)

Below are 90 Food Storage Menu Ideas. Adjust to suit the needs of your family. The x indicates how many times you serve the menu. These menus use a combination of small canned, packaged and long-term foods. Some bread may be stored in your freezer; however it may also be homemade. Menus have homemade spaghetti sauce, AND spaghetti sauce in a jar for times when you need simple preparation or emergency cooking. You decide. Snacks are included as many of us need to eat something between meals. Many of these meals are simple enough for teens or a spouse to prepare. Include a few freezer foods, but don’t depend on your freezer unless you have a generator. Menus that require freezer foods are italicized. Most menus use shelf-stable products.

90 BREAKFAST MENUS3 x Oatmeal Chocolate Chip Muffins, water
3 x Whole Wheat Zucchini Muffins, water
6 x Applesauce Spice Muffins, water
12 x Blender wheat pancakes, water
12 x Wheat waffles, butter/syrup milk
24 x Oatmeal w/raisins, water
30 x Cold cereal, powdered milk, water

90 LUNCH MENUS12 x PB & J sandwich, fruit cup, boxed drink or Tang
12 x PB & J sandwich, pears or mandarin oranges, water
12 x Chicken salad sandwich, applesauce cup, water or Gatorade
12 x Tuna sandwich, baked beans or applesauce cup, apple juice or water
6 x Chili w/beans, saltine crackers, water
6 x Tomato soup, saltine crackers, water
6 x Ravioli's, banana chips, water
6 x Spaghettios, saltine crackers, Gatorade
6 x Canned Stew, Ritz crackers, applesauce, milk
6 x Cup o’noodle soup, V8 juice
6 x Macaroni & cheese, fruit cocktail, Gatorade

90 DINNER MENUS
6 x Clam Chowder 19 oz., bread/butter
6 x Chicken Noodle soup 19 oz., bread/butter
6 x Vegetable Soup 19 oz., bread/butter
6 x Chicken, Vegetable, Pasta Soup 19 oz., saltine crackers
6 x Spaghetti w/jar sauce, canned corn, milk
6 x Spaghetti w/homemade sauce, canned green beans, milk
6 x Quick Chili w/corn, Biscuits
3 x Pineapple Chicken*, rice
3 x Italian Pasta Salad*, Biscuits
3 x Chicken & Rice Casserole*, Biscuits
3 x Chicken w/ Egg Noodles and DH peas*, canned corn, milk
3 x Chicken w/ Egg Noodles and DH broccoli*, canned corn, milk
3 x Chicken a la King*, rice, canned green beans
3 x Creamy Chicken*, mashed potatoes
3 x Chicken, Noodles and peas*, canned pears
3 x Teriyaki Pineapple Beef*, rice w/broth
3 x Bisquick Vegetable pot pie*, canned peaches, milk
3 x BBQ Beef Casserole*, canned peaches
3 x BBQ chicken on hamburger buns, canned peaches milk
3 x Sloppy Joe's with canned meat* on hamburger buns, applesauce
3 x Enchilada Casserole w/corn*, canned peaches
3 x Beef Nacho Casserole*, Spanish rice*
3 x Roast gravy w/mashed potatoes, canned green beans, milk

90 SNACK MENUS
18 x Food bar
3 x Pretzels
6 X Fruit snack
6 X Graham crackers
6 X M & M's or taffy
6 X Hot cocoa drink(has milk)
3 X Corn Chips w/homemade salsa
3 X Chips w/refried beans & homemade salsa
12 X Homemade popcorn
3 X Simple Scones*
3 X Caramel Popcorn*
3 X Cake w/frosting
3 X Brownies*
3 X Snicker doodles*
3 X Chocolate Chip Cookies*
3 X Chewy Oatmeal Cookies*
3 X Apple Crisp* w/shelf whip topping
3 X Easy Peach Cobbler*

Here is a simple and easy Quick Beef Chili with Corn recipe made from 100% food storage items. Perfect meal for a fall or winter day. Adapted from "Emergency Food in a Nutshell."

Serves 4 – 6

2 (15 oz.) can kidney beans, drained OR
3 ½ c. soaked and cooked dry kidney beans
1 (15 oz.) can corn, drained
1 (15 oz.) can diced tomatoes, undrained
1 (12 oz.) can beef chunks, undrained and broken up
1 ½ c. water
1 c. chunky salsa
½ t. cumin
½ t. chili powder
1 t. sugar

Directions:
1. Combine ingredients in pan and simmer 10 minutes, stirring occasionally. (I put in a small slow cooker and heated until warm.)

Christmas Week

STAR OF HOPE
- by Del "Abe" Jones

They came to pray, on Christmas Day
When, the Christ Child was born -
They came to see, Virgin Mary
Bear hope for the forlorn.

Some from afar, followed that star
Though why, they were not sure -
At great expense, brought frankincense -
And gifts of spice and myrrh.

They gathered 'round, as if spellbound -
Their eyes lit by the glow -
For, from the bed, o'er Jesus' head
There was a bright halo.

That Child did things, to poor and kings
With the gaze of His eye -
He gave some hope, helped others cope
And some, He made them cry.

Down on their knees, they said, "Lord, please
Stop pain and suffering.
Make all on Earth, of the same worth
With the joy, that you can bring."

"Please teach of love, from God above
Shared, by each fellow man.
Show us the way, what we must say
To fit, the Heavenly plan."

He tried for years, to end mans' fears -
Brought miracles each day -
He taught His word, (not always heard)
And for our souls, He'd pray.

But, it seems greed, had sown its' seed
For some, 'twas much too late.
And though He cared and, always shared
The Cross had sealed His fate.

Now, all mankind, for being blind
Must someday, pass the test.
But, if lived right, both day and night
Mans' future could be blessed.

So Christmas Day, take time to pray
To bow your head and see
That God above, will send His love
For all eternity.




Wishing you and your family a Happy and Safe Holiday!
I found on this web site that you can order gift baskets for pancakes, soups, and other fun items! They aren't expensive so just a thought to help you with the gifts if you need.

http://www.shelfreliance.com/all-products/thrive-foods/thrive-gift-baskets.html

Another great gift is the gift of food storage containers. This can include water barrels, plastic food buckets to hold grains and flours or a shelving system to store the food on. This is always a helpful resource to those that are serious about storing a year's supply of food.

Another option is to give the gift of comfort foods. These are often last on people's lists, but they are an important part of food storage. This can include items that they like to eat when they are sick, such as soda, Jell-O, and chicken noodle soup

. You may also want to include snack foods such as chips, pudding cups (the kind that do not need to be refrigerated), fruit snacks and granola bars.

Emergency kits make great Christmas presents don't forget that food supplies would make a great gift too!

With Christmas coming fast I am always looking for something different to give my family and friends.
One idea might be to give a 72 hour emergency kit!

I would want to start off by making a starter kit, and include a list of items that they should include to fully stock the kit.  I think sometimes it hard for people to start something on their own.  This would be a great help for those that are a little nervous about getting started.

Start with something to store the kit in.

A backpack would probably be the most convenient way to store it and also it would be easier to have it ready to go or to leave it in the trunk of your car.  You will need to make sure that the backpack is waterproof.   I would include basic food and water supplies for each person for at least two days.

You may also want to include a first aid kit and manual. I have a flash light and matches in mine that I keep in a zip lock bag. (Got to keep it water proof just in case!) 

Remember to keep it simply - don't over do it!  That way you keep the cost down.  There are several things you can put in the back pack that don't cost much.  Prepackage meals are a great way to go, don't forgot to include the prepackage desserts! 

If you are providing the emergency kit for a child you may want to include fun quiet activities for the child to complete. These activities can include sticker books, coloring books, travel games, and books to read. You may also want to include snacks that children enjoy. These could include fruit snacks, juice boxes, and crackers.

If you are not including everything in the kit, you will want to be sure to include a list of what they will need to add to make it complete. This should include prescriptions, blankets/sleeping bags, tarp/tent, tools, a radio, and a change of clothes.

This is just a thought. If you want you could even give a case of canned green beans or pancake mix!  Storage containers would be an awesome gift.  Maybe include some receipes or a copy of my organization chart for their food storage. 


I am including a couple of receipts for you - just in case you want to include them in a gift! 

Basic Wheat Bread-
 

3 cups white whole-wheat flour

1/4 cup gluten flour

2 teaspoons salt

1 tablespoon rapid rise yeast

1 1/3 cup very warm water

3 tablespoons olive or vegetable oil

3 tablespoons honey

Instructions

(Turn oven on warm (125 degrees). If oven does not go that low, let oven

Heat at 200 degrees for 5 minutes. Turn off a few minutes before putting pan of bread in to rise).

Ingredients .

 

Note:

Mix together in bowl until dissolved: 1 1/4 cup very warm water, 3 tablespoons olive or vegetable oil, 3 tablespoons

honey and 1 tablespoon yeast. Add contents of bread mix, stir together, then on a flat oiled surface, work and knead the

dough vigorously with the heels of your hands, about 3 to 4 minutes, keeping it into as tight a ball as you can while

kneading (or knead for 3 minutes with electric bread mixer), Use oil, not flour, on hands and surface for easier

handling. Dough will become more elastic-like as you proceed.

(about 2 Tablespoons). Too much flour creates a crumbly texture. 

Homemade Noodles

Ingredients:

1 C whole-wheat flour

1 large well-beaten egg

2 T milk

1/2 tsp salt

Directions:

Combine flour, egg, milk and salt to make a stiff ball of dough. On a

lightly floured surface roll dough until very thin, to about 18x20

inches. Let dry about 1-1/2 hours. Cut into 1/2 inch strips with a pizza

or pastry cutter. Store in container that is not airtight.

Drop into boiling soup or water. Cook 8 to 10 minutes. Makes 8

ounces or 3 cups and the cost is about eleven cents.

Sugarless Apple Pie

6-8 apples, sliced

One 12 oz can frozen apple juice concentrate

2 T cornstarch

Dash of cinnamon or cardamom (optional)

2 pie crusts, uncooked

Directions:

Line pie tin with pastry, fill with apples.

Combine apple juice with cornstarch, then cook until thick.

Pour over sliced apples.

Top with crust. Bake 10 min at 375°, then 2 hours at 275°. 

Helpful items for your food storage

I wasn't sure what I wanted to post this week.  So I went searching on the church web site and came up with odds and ends to share with you!  I hope you enjoy and learn from them as much as I have!

Shelf Life of Long-Term Storage Items

Research shows that these common longer-term food storage items, if they are properly packaged and stored at or below room temperature (75 degrees F; 24 degrees C), remain nutritious and edible much longer than previously thought. Even after long-term storage, these foods can help sustain life in an emergency.

Food	Shelf-Life Estimate in Years
Wheat	30+
White Rice	30+
Corn	30+
Pinto Beans	30
Dried Apple Slices	30
Macaroni	30
Rolled Oats	30
Potato Flakes	30
Powdered Milk	20

Food Storage your family will need:  Here is a sort of check list to help you to make sure you have everything you need during theses very busy times!  Remember to not go in debt for your food storage, take one item at a time!

Grains Wheat  lbs Flour  lbs Corn Meal  lbs Oats  lbs Rice  lbs Pasta  lbs Total Grains  lbs Fats and Oils Shortening  lbs Vegetable Oil  gal Mayonnaise  qts Salad Dressing  qts Peanut Butter  lbs Total Fats  lbs Legumes Beans, dry  lbs Lima Beans  lbs Soy Beans  lbs Split Peas  lbs Lentils  lbs Dry Soup Mix  lbs Total Legumes  lbs

Sugars Honey  lbs Sugar  lbs Brown Sugar  lbs Molasses  lbs Corn Syrup  lbs Jams  lbs Fruit drink powdered  lbs Flavored Gelatin  lbs Total Sugars  lbs Milk Dry Milk  lbs Evaporated Milk  can Other  lbs Total Dairy  lbs Cooking Essentials Baking Powder  lbs Baking Soda  lbs Yeast  lbs Salt  lbs Vinegar  gal Water Water  gal Bleach  gal

Storing Drinking Water

Let's talk about water!  Water is my most favorite drink!  Our bodies are made up of some much water it is so important to keep hydrated.

Store drinking water for circumstances in which the water supply may be polluted or disrupted.
If water comes directly from a good, pretreated source, then no additional purification is needed; otherwise, pretreat water before use. Store water in sturdy, leak-proof, breakage-resistant containers. Consider using plastic bottles commonly used for juices and soft drinks.
Keep water containers away from heat sources and direct sunlight.

Water Purification GuidelinesIf your water supply is not known to be safe or has become polluted, it should be purified before use. Water purification is generally a two-step process.

Step 1: Clarify

Cloudy or dirty water must first be made clear. It may be passed through filter paper, fine cloth, or other filter. It may be allowed to settle and the clear water on top carefully drawn. Filtered or clear settled water should always be disinfected before use.

Step 2: Disinfect

Boiling Method
Bringing water to a rolling boil for 3 to 5 minutes will kill most water-borne microorganisms. However, prolonged boiling of small quantities of water may concentrate toxic contaminants if present.
Bleach Method
Adding 1/8 of a teaspoon (8 drops) of fresh liquid household chlorine bleach (5 to 6% sodium hypochlorite) to every gallon (4 liters) of water will kill most microorganisms. Only household bleach without thickeners, scents, or additives should be used. The use of bleach does not address toxic contamination.


Water Storage Guidelines
Commercially bottled water in PETE (or PET) plastic containers may be purchased. Follow the container’s “best if used by” dates as a rotation guideline. Avoid plastic containers that are not PETE plastic.
If you choose to package water yourself, consider the following guidelines:
Containers

• Use only food-grade containers. Smaller containers made of PETE plastic or heavier plastic buckets or drums work well.
• Clean, sanitize, and thoroughly rinse all containers prior to use. A sanitizing solution can be prepared by adding 1 teaspoon (5 ml) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) to one quart (1 liter) of water. Only household bleach without thickeners, scents, or additives should be used.
• Do not use plastic milk jugs, because they do not seal well and tend to become brittle over time.
• Do not use containers previously used to store non-food products.

Water Pretreatment

• Water from a chlorinated municipal water supply does not need further treatment when stored in clean, food-grade containers.
• Non-chlorinated water should be treated with bleach. Add 1/8 of a teaspoon (8 drops) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) for every gallon (4 liters) of water. Only household bleach without thickeners, scents, or additives should be used.

Storage

• Containers should be emptied and refilled regularly.
• Store water only where potential leakage would not damage your home or apartment.
• Protect stored water from light and heat. Some containers may also require protection from freezing.
• The taste of stored water can be improved by pouring it back and forth between two containers before use

Fresh Snow Cream

Hello out there - with the weather being so cold and the chance of snow this week.  I thought I would share a Fresh Snow Cream recipe with everyone.

Enjoy!

 

Snow Cream Recipe
Fresh Snow

1/2 Can of Evaporated Cream

3 cups of Milk

1 full tsp of Vanilla

Sugar (I use 1 cup)

Food Coloring

First you want to bundle up and head outside with a large bowl and something to scoop the snow. Now you want to scoop up fresh snow. Gather more, and then you can decide how much you need. After you come back in, make sure everything is lined on the counter, ready to go. This will help, as snow will melt.

Add Evaporated Milk, milk, vanilla, sugar, and food coloring to bowl. Mix well. Now start adding in your snow. Taste as you go, to make sure you have the right, sweet taste

How about some snow ice cream - it's yummie!

The first step is to put out a large bowl or pan to collect the snow as it falls. Or if there is already a nice thick layer of snow on the ground, then the top of the snow can be scrapped off and the snow collected from the clean middle section. We use a large metal bowl to make our snow ice cream but any large bowl or pan can be used. Approximately, one gallon of clean , fresh snow is needed to prepare this recipe.

Once one gallon of snow is collected, add the following ingredients to the bowl:

approximately 1 cup of milk, either whole or canned

3/4 to 1 cup of white granulated sugar

1/2 teaspoon of almond extract, more or less according to taste

a pinch of salt

a drop of pink food coloring

Stir all together. Dish up immediately into individual servings and enjoy. 

This week quick tips!

Happy November 15th!  This week I thought I would give you all some tips on foods that you use everyday and store in your food storage. 

 How to Store Brown Sugar 

Matteo Pescarin
Even if brown sugar turns hard, there are easy ways to soften it up.
Q. How can I keep my brown sugar from hardening after the bag or box is opened?

A. To avoid dried-out and hardened brown sugar, store it in a cool area in a covered and airtight container once the box or bag has been opened.
One way to soften hard sugar is to place a fresh apple slice, the peel of half a lemon, or a slice of bread in the sugar overnight. The sugar will absorb the moisture from the apple, lemon, or bread and rehydrate, making it soft again.

For an even quicker fix, remove the hardened brown sugar from the package and place it on a baking pan. Place it in a 225°F oven until soft, about 10 minutes. (Use caution, because the sugar will become very hot.)

How to Store Berries

Q. I love to buy fresh berries in the summer. How can I make them last?
A. Berries are more perishable than many other kinds of fruit, so take extra care when handling them. Choose berries that are plump and richly colored (they won't ripen further after they've been picked); avoid packages with crushed or moldy berries


Store berries uncovered in the refrigerator, and don't rinse them until just before you're ready to use them -- they spoil quickly when damp.

To enjoy the flavors of summer all year long, freeze fresh berries immediately after purchasing. Wash and dry the berries, then arrange them in a single layer on a baking sheet (if using strawberries, hull them first). Freeze the berries until frozen solid and transfer them to plastic freezer bags for storage.

Food Storage and Expiration Dates

Q. How can I be sure that I'm using fresh ingredients? How long will meat, milk, and cheese last?
A. Fresh ingredients and how long they last depend on the type of food you're dealing with.

• Fruit and Vegetables: To ensure that your ingredients are fresh, it's a good idea when possible to buy fruits and vegetables when they're in season. They will have the best flavor that way. Fruits like apricots, peaches, plums, pears, and cantaloupes will ripen as they sit, but be sure to buy grapes, berries, cherries, and watermelons at their peak as they won't ripen no matter how long they sit on your kitchen table.

Photodisc Store eggs inside the refrigerator, and use them within three weeks of purchasing.

• Chicken: Check chicken to see that the skin does not have an "off" color and is not slimy or oily. These are characteristics that indicate the chicken is past its prime.
  
• Beef and Lamb: When buying beef and lamb, check to see that the beef has a bright cherry red color and the lamb is slightly paler. A brownish color is a good indication that the meat may have been around longer than it should. Use or freeze ground beef within a day of purchase; whole muscle meats like chicken, steak and chops can keep in the refrigerator about 3 days.

• Milk: Be sure to buy milk with a sell by date at least four days away. Once you get the milk home, it should last up to a week in the refrigerator.

• Eggs: Keep eggs longer by storing them in their carton in the refrigerator and not in the door. For the freshest eggs, use them within 3 weeks of purchase.

• Cheese: Hard cheeses like Cheddar and Swiss can keep up to two months in the refrigerator; soft cheeses like Brie and Muenster should be used within five to seven days of purchase.

Don't let the date on the package be your only guide. If something doesn't look fresh or smells sour, trust your instincts and don't use it.

How to Store Vinegar

Q. Does vinegar go bad? If so, how can you tell? Isn't vinegar just wine that's gone bad?

A. Vinegar is indeed a product of wine that has gone bad. In fact the word "vinegar" is from the French words vin aigre which translates to "sour wine."
Just as yeast consuming the sugars in grape juice creates alcohol as a by-product, bacteria known as "acetobacteria" consume the alcohol in wine and create acid. This acetic acid is what gives vinegar its characteristic sharp, bright flavors.

Abigael Tay Vinegar should be stored in a cool, dark place.

Since the acetobacteria live off the alcohol they consume, any number of different alcoholic products can be turned into vinegar. And the type of alcoholic liquid used as the initial ingredient of an alcohol has a pronounced effect on the flavor of the vinegar. That's why red wine vinegar tastes different from champagne vinegar.
Vinegars are often further flavored with additional ingredients such as herbs, or -- like balsamic vinegar -- through aging in wooden barrels.

When purchasing vinegar, keep in mind that you often get what you pay for. Some "cider flavored" vinegars are really just cheap distilled white vinegar to which coloring and additional flavors have been added.
Much of what is sold as balsamic vinegar here is simply red wine vinegar with caramel or caramel coloring added to make it syrupy and sweet like true balsamic.

The surprising news is that vinegar does indeed go bad. Since it is created from alcohol, many of the essential elements that give vinegar its flavor are prone to evaporation.
A significant amount of these components typically are gone by about six months after a bottle of vinegar is opened, and most vinegars are tasteless after a year of sitting opened. Vinegar's flavor can be preserved if it is stored in a cool dark place or in a refrigerator.

Some vinegars, if stored improperly or too long, will develop a cloudy look. This cloudy substance (called "mother of vinegar" since it can be used to make more vinegar) can be filtered out with a paper coffee filter in order to salvage the vinegar. However, if either the mother or the vinegar smells bad or rotten, discard both immediately

10 Steps to get help get you started!

10 Steps to help you get started!

Shelves - Decided how you would like to store your food storage! Be sure to keep it simple. You can purchase your shelves or make them your self!  Remember to mark your shelves with your product. 
Water - Be sure to store a two weeks supply of water.  (One gallon per person per day). In the past I have used plastic soda bottles, you can use what ever works best for you just be sure and mark the date on the bottle and make sure it is food grade plastic.

Purchase a two week supply of the foods you normally eat.  What I like to do is watch for the sales and then I will buy 2 or 3 extra of everything I normally buy.  (Depending on the time of month it is!) Be sure to have a prepared menu before you buy. 

Long Term Education - Educate yourself on long term storage.  Determine the types of food you will eat and be sure and include the menus for these foods.  You could even make a spreadsheet to help you determine how much you will need to have on hand for your family. 

Grains - Purchase your grains and know how to use them! Rice, pasta's, corn, wheat.

Legumes - Decide which legumes you will use - purchase them and be sure you know how to use them.  Dried beans, soy beans, lentils, bean soup mixes.

Baking Ingredients - be sure you have plenty on hand.  Flour, sugar, baking soda, powder milk, etc.

Fruits and vegetables - purchase and preserve them. These will  help to supplement your core foods.



Comfort foods - purchase any comfort foods that are pleasant, that you would enjoy to have if you were forced to live off your storage for a long time. ( Chocolates!! Pickles, spices)



Non Food Items - these are so important for many different reasons.  Paper plates, plastic utensils these are so helpful with saving water.  Don't forget that all important - toilet paper!!  Wet ones and diapers too!


Hope you have enjoyed this post as much as I have!!  More soon!

Three Weeks Supply

Hello, this is my new calling -- food storage coordinator for the ward!  Pretty scary but a ton of fun reseaching everything!!  I think I need this the most!!  So you will be learning with me.

I thought I would start with ideas for a three weeks supply for dinners. With 4 to 5 meals to try.  Hopefully this will work!!  Let me know what your thoughts and ideas are - I could for sure use the help!

A couple of things that I want to be sure everyone thinks about before stocking up on wheat and such, start with stuff you KNOW you will eat and know you can use/cook! If you can't do three weeks, start with a day, even if you can only do a can or box or two at a time.


My three-week supply consists mostly of:
Canned beans (kidney and black, mostly) and cannery refried beans
Canned tomatoes and tomato sauce and paste
Pasta (main staple)
Rice (another staple)
Cream of chicken soup
Canned pineapple and mandarin oranges
Raisins and Prunes (need no fridge)
Frozen veggies
Canned evaporated milk
Cheese (fridge and freezer (and a can of freeze dried...not ideal, but it is something)
Canned meats (from the cannery, but Costco has them too) -- I also have tuna


I also have other things like peanut butter, oats, flax seed (I would add these for nutrition) , but I will focus mostly on the above for now.

I have a few different ways I like to prepare pasta. Red sauce on spaghetti or any shape, for that matter. (I buy parmesan at Costco so we always have that around.) (I like Prego the best, and stock up when I see a good price).

Lasagna



1 lb ground beef/turkey meat
12 ounce package lasagna noodles (9 noodles)

• 2 cups shredded mozzarella cheese
• 2 cups shredded cheddar cheese
• 24 ounce container cottage cheese
• 28 ounce can or jar spaghetti sauce (any flavor)

 Bake and Serve

1. Preheat oven to 350° .
2. Boil lasagna noodles in a large pan as directed on the package.
3. Brown beef in skillet.
4. Mix both packages of cheese and the container of cottage cheese in a large bowl.
5. Layer 3 lasagna noodles in the bottom of a baking dish (9 x 13).
6. Spoon 1/3 of the cheese mixture on top of the noodles.
7. Layer 1/2 of the beef mixture on top of the cheese mixture.
8. Pour on 1/3 of the spaghetti sauce and spread with a spoon.
9. Repeat steps 5-8.
10. Layer on the last 3 noodles and top with the remaining cheese mixture and sauce.
11. Bake for 30 minutes.

Homemade mac-n-cheese




Easiest recipe ever == cook pasta and drain, add 1 can evaporated milk and a couple cups of cheddar (or cheddar blend) cheese and stir till creamy. Serve either of those with frozen veggies (or canned fruit) and you have a decent meal.



Another option we like is the pesto seasoning envelopes. Try pureeing frozen broccoli or spinach or both for veggies add to our favorite paste and my family gobbles it up!

Tuna casserole is also easy and yummy (also all doable from the shelf and great with frozen veggies).

3 cups cooked macaroni

1 (6 ounce) can tuna, drained

1 (10.75 ounce) can condensed cream of chicken soup

1 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.
3. Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Serve

There you have four meals you can rotate every week if need be, and for which you can get pretty cheap fixin's to store.