Just wondering if that is all of the ingredients needed for each meal recipe? I always use a recipe too. I love the ideas. Some of the recipe ideas will work. My kids are so picky. It makes it hard. Thanks for the ideas. I just have to double or triple everything. Sounds like you have 4 in your family, I have 10. I hope I can do the math right :) .
Jodi
· 1 year ago
Yikes! 10 in the family! Yes I have 2 little kids and 1 big eater husband. Some of those recipes will make some leftovers, but definitely not feeding 10. All of these recipes are eaten very well by my little guys.
The ingredients are all of the ones needed for the recipes except for maybe spices and what not. If it used a lot of soy sauce or something I just put a few bottles of that on the ingredient list. Most of the chicken recipes are normally made with chicken breasts, but I am going to buy the canned chicken to replace with just in case. Also some of the recipes use cheese but if we can't get cheese we can skip it or attempt to use powdered cheese-type stuff.
If people really want me to I can post the recipes I included in here. I have them all typed up in a word document anyway.
Thanks for liking my methods! I feel like a nerd doing it like this but it is seriously the only way that works for me. I'm also considering adding to this list with just some ingredients I use a lot in other recipes. I think if we just have an economic hard time I could still buy meats and produce if I have ALL the other ingredients on hand for a recipe. But if we absolutely can't buy anything I would like to have the 3 months of complete meals available as well. Eek, I need to start buying this stuff!!!!
Kimberly Shapiro
· 1 year ago
I prefer your style because it's more like a game plan I can follow. Having a recipe plan is a great idea. I buy like Julie when I go to case lot sales or when I go on my weekly grocery shopping, I'll pick up random stuff if it's on sale on things I know we use. So, in a way I do it both ways. I need to look up some more recipes that might be good to have on my emergency game plan. I only have 8 ideas. Have you learned any good substitutes for eggs besides gelatin or arrow root? I want to make pancakes or waffles but most of my kids prefer the no box kind. I'm trying to do a little practicing before I tell tough luck. Eat what you're given. :)
Emily
· 1 year ago
Okay, so I totally relate to Jodi on this one! I got motivated and created a game plan (spreadsheet like Jodi) to build my 3 month supply (of food like Julie's). What I decided was this:
I have FIFO can organizers in my pantry (it's large, as pantries go). So for my 3 month supply I am going to stock these full--15 cans each. These are foods like corn, green beans, chicken and beef broth, chicken and cream of mushroom soups, tomato sauce, etc. I have about 14 canned goods that I can use as a base to make tons of things.
Second, I aim to have a backup of everything else. So, I want to have an extra ketchup, soy sauce, jam, peanut butter. etc. This includes cleaning supplies and paper/plastic items.
I do have a pretty good (3-6 month supply?) of dry goods--wheat, rice, beans, etc. So, I figure if I needed to, we could live off of meals made of that, my canned goods, spiced up with condiments and extras.
My question for you ladies is this--how to keep track of everything? I mean, some of my "food storage" is in my pantry, but a lot is in my basement. Everytime I am making a list for shopping I feel like I have to inventory--pantry, fridge, freezer, downstairs freezer, basement storage. I want a system for keeping track of what I use so I replenish it.
jweiss08
· 1 year ago
Emily, Good question on the tracking system... We've come across a couple different ways in all the research we've been doing.
There is software we'll be telling you about in Step 4 coming later this week. This software is way intense and can do the trick for just about anyone.
I think I'll be doing a more basic approach however - because I doubt I would get on my computer everytime I need to go shopping... Jodi however, will probalby be all over the software. I'll fill you in on my approach, as I come up with it ;)
jweiss08
· 1 year ago
Kim - we'll let you know if we find anything on egg substitutes. We're really diving into that part of the research. It's tough, there is so much to learn!
Andrea
· 1 year ago
Jodi - very impressive! Are you going to post any of your recipes?
Jodi
· 1 year ago
Due to popular demand (ok a little demand) I decided I will post the recipes I included in my list. I have them all typed up anyway (yes my recipe book is printed out and inserted into sheet protectors in a cute little binder, I told you I was a nerd). So check back and I will add a link to it in this post. I am also going to start on a FOOD STORAGE RECIPE BINDER so stay tuned and I will make it available to you all :)
Jodi
· 1 year ago
Kimberly,
I've been looking for information about egg substitution and I have two suggestions: 1 is to just go ahead and store powdered eggs, those can be reconstituted and used in any recipe that calls for eggs. 2 is to use the unflavored gelatin. Before starting a recipe combine 1 tsp. unflavored gelatin, 3 T. cold water and 2 T. boiling water. This will substitute for one egg in a recipe.
Hope that helps a bit!
jweiss08
· 1 year ago
Well since I'm feeling a little bit left out of the excel world... I thought I would tell you what I'm working on. I am making a chart in excel with 4 columns. The first column contains each of my 3 months foods. The second contains the brand I buy (normally Walmart). The third column will contain size, and the fourth price. That way, when my sister calls me and tells me about a sale, or when I look at the obsessive shopper blog, I will be able to tell if they are worth the drive to stores other than Walmart. I'll be posting it soon!
Shauntell
· 1 year ago
You are truly a girl after my own heart! Please will you show me first how to use Exel better LOL, second how to do the meal plan? I have a good amount of food sorage BUT I don't have a wonderful way to track it as well as my needs. I would love your advice. Thanks!
Shauntell
Kimberly
· 1 year ago
Thanks for the great suggestions. I actually have some unflavored gelatin in my storage, I just haven't tried it.
jweiss08
· 1 year ago
I'll help you out on excel. I'm going to post my file soon, after you see it, you can ask me how I did certain things, or how to alter certain things.
jweiss08
· 1 year ago
I found this on a blog today for egg substitute. I'm going to try it. Flax seed is supposed to be REALLY good for you. You can get flax seed already "blended" anywhere really. I found it at Walmart.
Using Flax Seed: This recipe is every bit as good as real eggs for use in your favorite baked goods. For each egg needed, place in blender:
1 Heaping Tablespoon of whole organic Flax seed, blend until it becomes a fine meal. Add 1/4 cup cold water blend 2-3 minutes until thickened and has the consistency of eggs.
Each 1/4 cup of Flax seed mixture will replace one egg in baking
CorbyCorb
· 1 year ago
I know this is late compared to others postings but its my understanding you can use soy powder as an egg subsitute.
Crystal
· 7 months ago
Hey there! I just found your blog through a google search. I am so excited to have found your 3 month supply list. I have been trying to find something to use as an outline for my Ward to use, a sample of some sort, and I didn't have a clue where to start! You're list is VERY helpful! Thanks for posting this!
All Comments
The ingredients are all of the ones needed for the recipes except for maybe spices and what not. If it used a lot of soy sauce or something I just put a few bottles of that on the ingredient list. Most of the chicken recipes are normally made with chicken breasts, but I am going to buy the canned chicken to replace with just in case. Also some of the recipes use cheese but if we can't get cheese we can skip it or attempt to use powdered cheese-type stuff.
If people really want me to I can post the recipes I included in here. I have them all typed up in a word document anyway.
Thanks for liking my methods! I feel like a nerd doing it like this but it is seriously the only way that works for me. I'm also considering adding to this list with just some ingredients I use a lot in other recipes. I think if we just have an economic hard time I could still buy meats and produce if I have ALL the other ingredients on hand for a recipe. But if we absolutely can't buy anything I would like to have the 3 months of complete meals available as well. Eek, I need to start buying this stuff!!!!
I have FIFO can organizers in my pantry (it's large, as pantries go). So for my 3 month supply I am going to stock these full--15 cans each. These are foods like corn, green beans, chicken and beef broth, chicken and cream of mushroom soups, tomato sauce, etc. I have about 14 canned goods that I can use as a base to make tons of things.
Second, I aim to have a backup of everything else. So, I want to have an extra ketchup, soy sauce, jam, peanut butter. etc. This includes cleaning supplies and paper/plastic items.
I do have a pretty good (3-6 month supply?) of dry goods--wheat, rice, beans, etc. So, I figure if I needed to, we could live off of meals made of that, my canned goods, spiced up with condiments and extras.
My question for you ladies is this--how to keep track of everything? I mean, some of my "food storage" is in my pantry, but a lot is in my basement. Everytime I am making a list for shopping I feel like I have to inventory--pantry, fridge, freezer, downstairs freezer, basement storage. I want a system for keeping track of what I use so I replenish it.
There is software we'll be telling you about in Step 4 coming later this week. This software is way intense and can do the trick for just about anyone.
I think I'll be doing a more basic approach however - because I doubt I would get on my computer everytime I need to go shopping... Jodi however, will probalby be all over the software. I'll fill you in on my approach, as I come up with it ;)
I've been looking for information about egg substitution and I have two suggestions: 1 is to just go ahead and store powdered eggs, those can be reconstituted and used in any recipe that calls for eggs. 2 is to use the unflavored gelatin. Before starting a recipe combine 1 tsp. unflavored gelatin, 3 T. cold water and 2 T. boiling water. This will substitute for one egg in a recipe.
Hope that helps a bit!
Shauntell
Using Flax Seed:
This recipe is every bit as good as real eggs for use in your favorite baked goods. For each egg needed, place in blender:
1 Heaping Tablespoon of whole organic Flax seed, blend until it becomes a fine meal. Add 1/4 cup cold water blend 2-3 minutes until thickened and has the consistency of eggs.
Each 1/4 cup of Flax seed mixture will replace one egg in baking