Simplified Food Storage Plan

For some reason I felt like I needed to make my meal plan more simple.  The one I've come up with uses less overall ingredients and in my mind is easier to purchase, store and transport as needed.  This new plan call for a single breakfast option, a single lunch option, and four weeks' worth of soups/stews for dinner.  Like I said, very simple!  Especially when compared to my previous 3 month plan.  But I feel good about it, and I can add diversity once I've got the basics figured out :)

Breakfast is oatmeal.  I plan on eventually drying different kinds of fruit to "spice things up a bit" so we don't get bored eating the same thing every day...  I also would like to add some dehydrated eggs to our storage so that on occasion we can have some scrambled eggs for breakfast.

Lunch is beans and rice.  Kind of boring, but it'll do.  I also will be storing some peanut butter and flour, in case I'm able to make some bread for sandwiches, etc.  Plus a spoonful of nut butter is a great snack and could be used to either bulk up a meal or eaten in between meals when hungry.

As for dinner, here's what I have planned:

WEEK 1

M: meatless chili w/ cornbread

T: yellow curry soup w/ coconut biscuits

W: potato soup w/ loaf of bread

Th: minestrone soup w/ breadsticks

F: split pea soup w/ cornbread

Sa: leftovers w/ muffins

Su: beef stew w/ loaf of bread

WEEK 2

M: tortilla soup w/ cornbread

T: Asian fusion soup w/ coconut biscuits

W: corn chowder w/ loaf of bread

Th: French onion soup w/ breadsticks

F: hearty tomato stoup w/ cornbread

Sa: leftovers w/ muffins

Su: chicken/turkey & rice soup w/ loaf of bread

WEEK 3

M: taco soup w/ cornbread

T: cashew carrot ginger soup w/ coconut biscuits

W: broccoli soup w/ loaf of bread

Th: pizza stoup w/ breadsticks

F: 13 bean soup w/ cornbread

Sa: leftovers w/ muffins

Su: clam chowder w/ loaf of bread

WEEK 4

M: creamy enchilada soup w/ cornbread

T: mung bean soup w/ coconut biscuits

W: pumpkin soup w/ loaf of bread

Th: ravioli bisque w/ breadsticks

F: kielbasa/jambalaya w/ cornbread

Sa: leftovers w/ muffins

Su: chicken noodle soup w/ loaf of bread

Shopping list and recipes coming soon!  *B

FSP Weeks 11-13

Sorry for the suuuuper long and unplanned hiatus!  But life happens and plans change ;) With only a few more weeks to go, I felt like I was going about this all wrong; that I needed to simplify.  But for anyone else who is interested in the rest of my 3 month food storage meal plan, here it is:

WEEK 11

M: Taco Soup

T: Pot Stickers or Egg Rolls

W: Stuffed Potatoes

Th: Tortellini Alfredo

F: Swedish Beef w/ Rice

Sa: cold cereal

Su: Balsamic Chicken

WEEK 12

M: Chicken Tacos

T: Beef & Broccoli

W: Biscuits & Gravy

Th: Seafood Lasagna Rolls

F: Chicken Burgers

Sa: cold cereal

Su: Ravioli Soup

WEEK 13

M: Empanadas

T: Bourbon Chicken

W: Shepherd's Pie (Borgia)

Th: Quinoa Pizza Bites

F: Beef Stroganoff

Sa: cold cereal

Su: Crab/Salmon Crepes

As for breakfast, lunch and snacks:

BREAKFAST

M: Oatmeal

T: Egg Scramble

W: Rice Porridge

Th: Quiche

F: Overnight Oats

Sa: Egg Scramble

Su: Granola

LUNCH

1. Chicken/Tuna Salad

2. Tortilla Roll-ups

3. Beans on Toast

4. Muffin/Cookie

5. AB & Honey

6. PB & Jam

7. Leftovers

SNACKS

1. Crackers w/ Hummus

2. Granola/Protein Bar

3. Muffin/Cookie

4. Fruit/Veggies

5. Smoothie

6. Trail Mix

7. Popcorn

Sorry, no shopping list!  I'll update with recipes when I can.  *B

FSP Week 10

Woah Nelly, just three more weeks until we've got three months of meals planned and under our belt!  Bring it on.

Mexican Monday: Shredded beef/chicken “tamales” (coming soon)

Oriental Tuesday: Sweet & Sour Chicken (coming soon)

Twisted Wednesday: Love Nests

Authentic Thursday: Toscana Soup (coming soon)

TGIFriday: Pigs in a Blanket

Simple Saturday: leftovers/cold cereal

Special Sunday: Salmon/Crab Cakes

Shopping List:

• role of polenta (found near pasta)
• 1 can of beef
• 1 small can of pickled jalapenos
• 1 can pineapple chunks
• cornstarch
• sugar
• white vinegar
• 1-2 cans of chicken
• flour
• coconut oil
• eggs
• 1 green bell pepper -or- 1/2 c. dehydrated
• angel hair pasta
• 2 cans evaporated/coconut milk
• parmesan cheese
• bacon bits
• grape juice
• chia seeds
• green olives
• TVP -or- dehydrated sausage (Italian)
• dried onions
• garlic
• chicken broth -or- bouillon
• spinach, fresh/frozen/canned -or- kale
• baking powder
• 8 hotdogs -or- 4 cans Vienna sausages
• mayonnaise
• lemon juice
• bread crumbs -or- 3 slices of bread
• milk
• 2 cans of salmon/crab
• rice
• dried lemon peel
• 6 red potatoes -or- 3 c. frozen hashbrowns (1.5 c. dehydrated)
• seasonings/spices: salt, pepper, sage, nutmeg, Italian seasoning, red pepper flakes, garlic powder, thyme, dill weed/seed

And this week's Build Your Food Storage is another 10 lbs of flour.  I think I'll be buying whole millet in bulk instead...  See you next week!  *B

FSP Week 9

I'll admit that I'm getting a little burnt out...  I haven't blogged in so long, so this constant updating is tiresome ;)  Also, the husband is starting to gripe about canned chicken because chicken thighs are sooooo much better.  And I'm tired of experimenting with canned vegetables.  But, BUT!, I have enjoyed knowing exactly what it is I'll be making for dinner and it's still fun to challenge myself to make sure these meals are as palatable as possible.  So, here we go: on to week 9 (only one more month left).  We got this!

Mexican Monday: Cajun Beans & Rice

Oriental Tuesday: Crispy Orange Beef

Twisted Wednesday: Mini Pot Pies

Authentic Thursday: Bacon Shrimp Linguine

TGIFriday: BBQ Chicken Pizza

Simple Saturday: leftovers/cold cereal

Super Sunday: Mushroom & Spinach Crepes

Shopping List

• 1 lb. red kidney beans, dry
• 1 large onion (opt)
• dried onions
• 1 bell pepper -or- 1/4 c. dried
• celery -or- 1/3 c. dried
• Worcestershire sauce
• garlic cloves (opt)
• 1 ham hock -or- 2 cans of ham
• 1 lb. mild smoked sausages/andouille -or- 6 oz. summer sausage
• rice
• 2 cans. roast beef
• soy sauce
• cornstarch
• oranges -or- dried orange peel
• orange juice
• molasses
• rice vinegar
• sesame oil
• coconut oil
• 1 can green chilies
• linguine
• bacon bits
• 1 can diced tomatoes
• 1 can evaporated/coconut milk
• 1 bottle clam juice
• 1 lb. shrimp -or- 2 cans of shrimp
• rice/flour tortillas
• BBQ sauce
• 2 cans of  chicken
• red onion
• cilantro
• small can of pineapple
• cheese
• butter
• flour
• milk of choice
• mustard
• 1 can mushrooms
• 1 can of spinach
• eggs
• olive/avocado oil
• baking powder
• spices/seasonings: celery seeds, bay leaves, thyme, creole seasoning, ginger, garlic powder, red peppers flakes, nutmeg, salt/pepper

This week's Build Your Food Storage is 6 lbs of yeast.  I guess now is a good time to get comfortable making bread ;) That continues to be a work in progress for me!  *B

FSP Week 8

Whoops, sorry for the week-long hiatus!  I had a whirlwind of a weekend last week, and apparently needed an entire week to catch up ;)  But we're back on track with week eight.  Only five more weeks to go...

Mexican Monday: Shredded Beef Taquitos

Oriental Tuesday: Honey Walnut Shrimp

Twisted Wednesday: Thanksgiving Casserole 

Authentic Thursday: Pesto Pasta

TGIFriday: Hot Ham Rolls

Simple Saturday: leftovers/cold cereal

Special Sunday: Chicken Cacciatore w/ Polenta

Shopping List:

• 2 cans roast beef
• 1 can ham
• coconut oil
• corn tortillas
• precooked frozen shrimp (canned/dehydrated?)
• sugar
• walnuts
• eggs
• rice flour
• mayonnaise
• honey
• 1 package of instant mashed potatoes
• 1 package of stuffing
• 4 cans of chicken
• 1 can mixed vegetables
• chicken broth
• butter
• flour
• milk (DF of choice)
• 1 jar of pesto
• 1 avocado (opt)
• lemon juice
• 2 cans of mushrooms
• baking powder
• 1 green bell pepper (frozen/dried)
• dried onions
• chicken bouillon
• balsamic vinegar
• cornmeal (or popcorn kernels, ground)
• Parmesan cheese
• spices: chili powder, cumin, onion powder, garlic powder, thyme, sage, nutmeg, basil, Italian seasoning

This week's Build Your Food Storage is 8 cans of tuna.  By the end of this week you will have almost 2 months' worth of meal plans and shopping lists, so keep prepping!  *B

FSP Week 7

More than halfway there!  Booyah.

Mexican Monday: Enchilada Casserole

Oriental Tuesday: Tofu Coconut Curry

Twisted Wednesday: Skillet Hash

Authentic Thursday: Minestrone Soup

TGIFriday: Veggie Burgers

Simple Saturday: leftovers/cold cereal

Special Sunday: Clam Chowder

Shopping List

• 1-2 cans chicken
• 1 can black beans
• 2 cans diced tomatoes
• 1 can corn -or- small bag of frozen
• 1 can olives
• corn tortillas
• enchilada sauce
• cheese
• salsa
• coconut oil
• small bag frozen/dried veggie stir fry mix
• 3 cans drained mushrooms
• 1 can. sliced water chestnuts (opt)
• rice
• dried onions
• 1 block of firm tofu
• 1 can coconut milk
• chicken bouillon
• minced garlic (opt)
• salt & pepper
• 1 package chicken sausages/hot dogs (canned Vienna sausage?)
• 1 onion (opt)
• 5 large potatoes -or- 1 bag of country style hashbrowns, frozen/dried
• ketchup
• 1 can mixed veggies (green beans, carrots, corn, celery, potatoes)
• zucchini (opt)
• 1 can. Italian stewed tomatoes
• chicken broth (opt)
• beef broth/bouillon
• brown sugar
• balsamic vinegar
• penne/macaroni pasta
• spinach, fresh/frozen/canned
• 1 can white beans
• brown lentils
• bulgur wheat OR quinoa
• mayonnaise
• bread crumbs -or- 2 slices of bread
• hamburger buns -or- pita bread
• 1 c. cashews
• bacon -or- bacon bits
• flour
• 16 oz. clam juice
• 24 oz. canned minced clams
• 2 cans whole potatoes
• 12 oz. can evaporated milk -or- rice/coconut milk
• seasonings/slices: cumin, chili powder, yellow curry, garlic powder, cayenne pepper, celery seeds, Italian seasoning, bay leaves, thyme

And this week's Build Your Food Storage is 20 lbs of brown sugar.  Hang in there, only 6 more weeks to go!  *B

FSP Week 6

On to week six of our food storage adventure, huzzah!

Mexican Monday: Combo Tacos

Oriental Tuesday: Pad Thai

Twisted Wednesday: 13 Bean Soup

Authentic Thursday: Pepperoni Pizza

TGIFriday: Spicy Chic Buffalo

Simple Saturday: leftovers/cold cereal

Special Sunday: Summers' Shepherd’s Pie 

Shopping List

• ground beef/turkey -or- TVP
• 1 can black beans
• fresh/dried onions
• taco seasoning
• pad thai rice noodles
• coconut oil
• fresh/powdered garlic
• eggs
• fish sauce
• brown sugar
• fresh/frozen/canned bean sprouts
• 1/4 c. peanuts -or- peanut butter
• fresh/frozen/canned shrimp
• 13 bean mix
• fresh/frozen/canned carrots
• ham bone -or- canned ham
• 1 can tomatoes
• chicken and beef bouillon
• cornmeal
• flour
• yeast
• baking powder
• salt
• xanthan gum (opt)
• milk (your choice)
• frozen/canned corn
• pizza crust/flour tortillas/bagels/English muffins
• spaghetti sauce
• mozzarella cheese
• pepperoni slices
• 1 can black olives (opt)
• 1-2 cans of mushrooms
• 1 jar roasted bell peppers (opt)
• 2 cans chicken
• butter
• Frank's Red Hot sauce
• hamburger/hogi buns
• blue cheese dressing
• 1-2 cans green beans -or- fresh/frozen green beans
• mustard
• worcestershire sauce
• 1 bag of tater tots
• cheese
• seasonings: paprika, celery seeds, chili powder, cumin, oregano, salt, pepper

This week's Build Your Food Storage is 6 lbs macaroni/pasta.  And just FYI, Costco now carries pretty decent gluten free pasta, so we tend to buy that in bulk (way cheaper).  You can either purchase an assortment of pasta or one style (penne and/or spaghetti).  I prefer to buy the pasta that I intend to store in plastic packaging rather than boxes.  Especially since it's so dang wet where we live!  Either way, just be aware of the environment in which you're storing your food...  *B

FSP week 5

Woot, week five of food storage!  Only 8 more weeks to go ;) Just another couple of months, and then we'll have 3 months' worth of meals planned...  So, who's with me?

Mexican Monday: Awesome Meatless Chili

Oriental Tuesday: Teriyaki Chicken

Twisted Wednesday: Potato Pancakes

Authentic Thursday: Ravioli Bisque

TGIFriday: Homemade Hamburger Helper

Simple Saturday: leftovers/cereal

Special Saturday: Chicken & Broccoli Casserole

Shopping List

• 1 can black beans
• 1 can kidney beans
• brown lentils
• 3 cans diced tomatoes
• 1 can of corn
• 1 can mushrooms
• dried onions
• beef bouillon
• brown sugar
• coconut oil
• soy sauce
• ketchup
• apple cider vinegar
• 3 cans of chicken
• chicken broth OR chicken bouillon
• rice
• 2 large potatoes OR 2 c. dehydrated hashbrowns OR 2lb. frozen hashbrowns
• flour
• cheese
• 1 can tomato soup
• 1 can mushroom soup
• cheese raviolis
• TVP
• milk (DF of choice)
• penne/macaroni pasta
• butter
• 2 c. broccoli, frozen/fresh OR 1 c. dehydrated broccoli
• bacon OR bacon bits
• seasonings: garlic powder, chili powder, cumin, salt, pepper, ginger, sesame seeds, basil, paprika, turmeric, sage, nutmeg

This week's Build Your Food Storage is 10 lbs of flour.  I'll be buying almond flour...

FSP Week 4

Week four of 13 weeks!  That's like a month of meals, planned and posted.  Go me :)

Mexican Monday: Tostadas

Oriental Tuesday: Panang

Twisted Wednesday: Potato Soup

Authentic Thursday: Chicken Parmesan

TGIFriday: Sloppy Fauxs

Simple Saturday: cold cereal

Special Sunday: Chicken Pot Pie

Shopping List

• 1 can refried beans OR black beans
• 1 can diced tomatoes
• 1 can corn
• 1 can olives
• cheese (cheddar and/or mozzarealla)
• tostadas
• jasmine rice
• olive/coconut oil
• 1 bag stir fry mix OR pepper & onion mix
• 1 can mushrooms
• 5 cans chicken
• thai red curry paste
• 1 can coconut milk
• chicken bouillon
• salsa
• 5 medium russet potatoes -or- 1 bag frozen hashbrowns
• 2 small bags frozen veggies, Normandy/classic style
• 1 can carrots
• dried onions
• sweet potatoes -or- 1 large can sweet potato
• butter
• 1 can white beans
• spaghetti sauce
• flour
• eggs
• Italian bread crumbs OR bread
• Parmesan cheese
• TVP
• brown sugar
• apple cider vinegar
• Worchestershire sauce
• tomato sauce
• tomato paste
• 1 jar of roasted bell peppers
• chicken broth
• spices/seasonings: nutmeg, paprika, salt, pepper, steak seasoning, thyme, cumin

This week's Build Your Food Storage item is 6-8 cans of chili.  Good luck and keep on keepin' on!  *B

FSP Week 3

Annnnd we're on to week three of food storage meal planning!  I've personally learned a lot this past week, and I'm excited for all the future knowledge I'm bound to gain in the next ten weeks of prepping.  I'm especially thrilled with the idea of dehydrating frozen foods.  Talk about easy and affordable food storage!  I'm testing out my very first batch right now in my brand new dehydrator, so fingers crossed I wake up to some dried veggies...

Mexican Monday: Fajita Bowls

Oriental Tuesday: Peanut Satay

Twisted Wednesday: Split Pea Soup

Authentic Thursday: Bayou Chicken Pasta

TGIFriday: Tuna Melts

Simple Saturday: cold cereal

Special Sunday: Creamy Turkey & Rice Soup

Shopping List

• coconut oil
• 4 cans of chicken
• 3 cans of mushrooms
• 1 bag frozen peppers and onions
• 1 bag of stir fry veggies
• cornstarch
• brown sugar
• salt & pepper
• paprika, onion powder, red pepper flakes, garlic powder, cayenne pepper, chili powder, cumin, ginger, thyme, celery seeds, creole seasoning, parsley, lemon pepper, garlic salt, sage
• peanut butter
• chicken broth (68 oz total)
• soy sauce
• pad thai style rice noodles
• can water chestnuts
• dried split peas (1 c.)
• bacon bits
• 1 can of ham (opt)
• dried onion
• 2 cans of carrots
• 16 oz. pasta
• canned green chiles
• 2 cans evaporated milk (or coconut milk)
• cans of diced tomatoes
• parmesan cheese
• 2 cans of tuna
• mayonnaise
• dill pickles
• loaf of bread
• shredded cheese
• favorite cold cereal*
• 1 stick of butter
• wild/brown rice
• flour (favorite GF blend)
• milk (powdered, favorite DF)
• apple cider vinegar

*Note: In case you haven't noticed, I schedule cold cereal for dinner once a week.  I do this for a few reasons...  For one, cold cereal is a treat as we normally have a hot breakfast every morning.  Secondly, sometimes I just need a super simple dinner option!  If me and the hub have a hot date lined up, then the kids get their special dinner of cold cereal (their choice).  Or let's say I have a fridge full of leftovers come Saturday night, so we are left with the option of cold cereal or leftovers for dinner.  Keeps things fun and easy, and seems to work well for our family.  If you would rather schedule an extra meal into your weekly plan, then fine by me!  Whatever floats your boat.

And don't forget this week's Build Your Food Storage: 20 lbs white sugar.  This is to be purchased in addition to what is listed above.  Remember, we're building up our long-term storage supply at the same time we're buying the ingredients necessary for shorter term storage.  Hopefully between the two, we'll have plenty of food to work with in case of an emergency!  *B

FSP Week 2

Welcome to week two of my food storage journey!  All right peeps, here's the deal: I don't particularly like cooking with canned food.  I'd much rather use fresh ingredients, and I usually do.  Unfortunately, fresh food (whether from the grocery store or your homestead) may not be available when emergency strikes...  It's always better to be prepared, just in case!

The meals I have planned for our 13 week supply are based off of our typical family meals.  Which means I am spending these next few months learning how to convert our normally fresh meals to more shelf stable options.  If you are following along and have no desire to build up your storage supply, then please be my guest and use fresh ingredients.

Most of the recipes as originally posted use a mixture of fresh and canned.  This also means that even though I have linked to the recipes I will be using, they may not be food storage friendly in their original format.  I plan on experimenting and tweaking as I go, so make sure to check the recipes frequently for updates.  Ideally, I would like each recipe to have the option to be prepared using fresh, canned, or dried ingredients.

For now, I suggest you print out the original recipes as they are, and then make notes as I edit them.  I certainly don't pretend to know all there is to know about food storage.  I'm learning!  It's going to take some time, some trial and some error.  So please, bear with me and enjoy the learning process ;)

Mexican Monday: Southwest Chicken w/Rice

Oriental Tuesday: Asian Soup

Twisted Wednesday: Chicken Gravy w/ Baking Powder Biscuits

Authentic Thursday: Butternut Squash Pasta

TGIFriday: Hearty Tomato Stoup

Simple Saturday: cold cereal

Special Sunday: Coq Sans Vin

Shopping List:

• salsa
• soy sauce (low sodium)
• 25 oz. butternut squash sauce
• apple cider vinegar (Bragg's)
• 4-5 cans of chicken
• 1 can of beef
• 1 can of black beans
• 2 cans black olives
• 3 cans diced tomatoes
• 3 cans mushrooms
• 1 can tomato sauce
• 3 mixed veggies (frozen or canned)
• carrots (fresh, frozen or canned)
• spinach (fresh/frozen/canned/dried)
• green onion (opt)
• cilantro (opt)
• garlic head OR garlic powder
• red potatoes (fresh, whole canned, or dehydrated)
• 64 oz.. chicken broth (can, carton, or prepared bouillon)
• 1 c. beef broth
• 2 eggs (opt, fresh or prepared powdered)
• chicken bouillon
• brown sugar
• dried onions
• butter
• oil (olive/coconut)
• flour
• instant mashed potatoes (2 family servings)
• wide rice noodles
• 16 oz. pasta
• meatballs or sausage (fresh, frozen or dehydrated)
• cottage cheese (opt)
• parmesan cheese
• bacon bits
• seasonings: cumin, ginger, cayenne, salt, pepper, thyme, basil, celery seeds, parsley, bay leaves
• favorite cold cereal
• milk (DF, powdered, whichever you prefer to use)

This week's Build Your Food Storage is 5 cans of chicken broth.  This is to be purchased in addition to what is listed above.  Remember, we're building up our long-term storage supply at the same time we're buying the ingredients necessary for shorter term storage.  Hopefully between the two, we'll have plenty of food to work with in case of an emergency!  *B

FSP Week 1

Welcome to the first week!  Start by reviewing the following recipes and coordinating shopping list.  Customize to your family's needs, and then hit the stores running ;)

Mexican Monday: Tortilla Soup

Oriental Tuesday: Hawaiian Haystacks

Twisted Wednesday: Pancakes

Authentic Thursday: Tuna Marinara

TGIFriday: BBQ Chicken

Simple Saturday: cold cereal

Special Sunday: Beef Stew



Shopping list

• butter
• olive oil
• milk (rice, coconut, almond -or- DF milk of your choice)
• eggs
• soy sauce
• beef bouillon
• BBQ sauce
• beef broth (canned/carton, opt)
• chicken broth (can, carton, or bouillon)
• balsamic vinegar
• applesauce
• honey
• corn tortillas/tortilla chips
• 1 head of garlic
• celery (opt)
• cilantro (opt)
• fresh parsley
• green onions
• corn (frozen, canned or dehydrated)
• canned diced tomatoes
• 1 can water chestnuts
• 8 cans of chicken
• 2 cans of black olives
• canned black beans
• 2 cans whole potatoes
• 1 can sliced carrots
• 1 can sliced mushrooms
• 2 cans of beef
• 2 cans of tuna
• canned Italian stewed tomatoes (72.5 oz total)
• canned pineapple chunks
• baking powder
• flax seed (ground or whole, opt)
• brown sugar
• flour (sorghum, brown rice, and tapioca -or- GF flour blend)
• rice
• chow mein noodles
• almonds
• shredded coconut
• whole millet (1 c. worth)
• salt & pepper
• dried onion
• dried herbs/seasoning (garlic powder, cumin, chili powder, bay leaves, ginger, Italian seasoning, basil, red pepper flakes, celery seed, thyme, sage, cayenne pepper)
• cold cereal of your choice

Start building up your year supply weekly by buying one item each week.  This week's Build Your Food Storage is 6 lbs. salt.  Just FYI, I buy most of my bulk items at Costco.  Love them!  You'll also want to find yourself a large binder so you can organize all your printed recipes and make notes as you continue storing...  Hope that helps!  *B

feeling peppy about prepping

Hello world!  Long time no write, eh?  Don't expect too much, but I thought it was high time to get back to posting...  I've been (re)bitten by the prep bug, and so I figured what better place to share my food storage journey than right here in my little corner of the blogosphere!  For the next 13 weeks, I will be sharing my weekly meal plans, including their coordinating recipes and shopping lists.  The beauty of the 13 weeks (3 months) plan is that it can be repeated three more times for a total of 12 months (1 year).  Instead of coming up with 365 original dinner ideas, I've come up with about 90 meals.  Some are of my own creation, and then a good portion of them I've pulled from other resources and will be experimenting.  I hope to tweak recipes as I go along, so read through the comments for each recipe for updated storage friendly ingredients (frozen, canned and dehydrated options).

As a side note, if food storage is totally and completely overwhelming for you (as it is for me), then I suggest you start simple with your 72 hour food kit.  Make sure it's full of good, and as nutrient dense as possible, food that your family will actually eat.  And don't forget to rotate them every six months!  I'm partial to what we've come up with for our family's kit, but feel free to use it as a guide to get yours started.

And since I've come across some pretty fantastic resources that will further my developing food storage, I'd like to pass these sites on to your for your own perusing prepping pleasure:

• Healthy Preparedness
• Mom with a Prep
• Food Storage Made Easy
• Prepared Housewives
• My Food Storage Cookbook

Here's to being self reliant and better prepared!  Oh, and happy new year.  *B