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

Mushroom & Spinach Crepes

Mmm, crepes.  With mushrooms!  And spinach!  Oh, and chicken...  Feeling French and fancy free?  Try this on for size ;)

Ingredients:

• 4 T. butter
• 4 T. flour blend
• 2 c. milk (coconut/rice)
• 1 t. mustard
• Handful of cheese
• Salt/pepper, to taste
• Dash of nutmeg
• 1 can mushrooms, drained
• 2 handfuls spinach, chopped
• 1-2 handfuls of shredded rotiserrie chicken -or- 1 can chicken, drained

Directions:

     Melt butter in medium saucepan over medium heat.  Stir flour into browned butter and cook over low heat, stirring constantly for one minute.  Add milk a cup at a time.  Bring to a boil and whisk for 1 minute.  Add mustard and season to taste.  Add remaining ingredients and heat through.  Serve inside crepes.

Simple Gluten Free Crepes

Crepes are a great way to make an ordinary meal extra special or fancy!  Omit the sugar and vanilla for a savory crepe...  As for the filling, the sky's the limit ;)

Ingredients:

•  1 ¼ c. milk (coconut/rice)

•  2 large eggs

•  2 T. oil

•  1 c. flour blend (equal parts brown rice, sorghum, and tapioca)

•  ½ t. salt

•  1 t. sugar (opt)

•  ½ t. vanilla (opt)

•  1/8 t. baking powder

Directions:

Pour milk, egg, and oil into a blender and turn on low.  Combine dry ingredients together in separate bowl, then add to blender.  Blend until smooth.  Heat skillet over medium high heat.  Add a little oil and evenly coat bottom of pan.  Pour ¼ c. batter into heated skillet.  Swirl until bottom of pan is covered.  Cook crepe for 1 minute, then gently flip to other side and cook just until golden.

Cajun Beans & Rice

This meal is hearty and tasty, and just overall satisfying.  Enjoy!

Adapted from My Food Storage Cookbook

Ingredients:

• 1 lb black beans
• 1/2 large onion, chopped -or- 4 T. dried onions
• 1/2 c. green bell pepper, chopped -or- 1/4 c. dehydrated
• 1 t. celery seeds
• 1.5 t. garlic powder
• 1 t. garlic salt
• 1/2 t. Worchestershire sauce
• 1/2 t. hot sauce
• 1 T. beef bouillon
• 1/4 c. bacon bits
• 4 chicken sausages, sliced
• 1 t. thyme
• 2 bay leaves
• 1/2 t. creole seasoning
• 4 c. water

Directions:

     Sort and rinse beans.  Place in a large soup pot and cover with water.  Allow to soak overnight; or bring to a boil for 2 minutes on the stove, then cover and let sit for 1 hour.  Drain beans well.  Add prepared beans and remaining ingredients, including the 4 c. clean water.  Stir well and bake in oven at 275 for 3 hours, or in a crockpot on low for 8 hours.  Serve warm over a bowl of rice, and a side salad.

Orange Chicken/Beef (food storage version)

I would like to play with this recipe a bit more...  Not sure how I feel about the green chilies, and it could definitely use more of a sweeter orange flavor.  I'll keep you posted!

Adapted from My Food Storage Cookbook

Ingredients:

• 2 T. coconut oil
• 2 cans of chicken/beef, drained
• 1 can of mushrooms, drained
• 1 small can green chiles (opt)
• 1 c. dehydrated stir-fry veggies
• 3 T. soy sauce
• 3-4 T. brown sugar/molasses
• 2-4 T. frozen orange juice concentrate
• 1 T. apple cider vinegar
• 1 T. bouillon
• 2 T. dried orange peel
• 1/4 t. ginger
• 1/2 t. garlic
• 1/4 t. red pepper flakes (opt)
• 3/4 t. sesame seeds (opt)
• 1 1/2 c. rice/quinoa
• 4 c. water

Directions:

     Place all of the ingredients into a crockpot and cook on high for 4-6 hours, or until rice/quinoa is cooked.  Serve warm with a side salad.