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.