Sunday, February 27, 2011

Simple Pantry Tuna Casserole

 When there's no groceries in the house this is my go to recipe, because I usually have these items in the pantry. I love that it uses tuna so there's no meat to cook. You can add different veggies to it if you want, but for my picky eater I leave them out and it's still good.

3 c uncooked medium noodles (I use macaroni)
1 can tuna fish
1/2 c mayonnaise
1/2 tsp salt
1/4 tsp pepper
1 can cream of chicken soup
1/2 c milk
1 1/2 c cheddar cheese, divided
Optional: celery, green pepper, onion

Boil and drain noodles according to package directions. In a small bowl combine tuna (drained), mayo, and salt. In a pot or microwave safe bowl stir and heat through cream of chicken soup, milk, and 1 c cheese until it melts. Once cheese has melted add tuna mixture to the soup mixture and heat through a little more. Combine noodles and sauce in a large casserole dish or pot. Sprinkle remaining cheese on the top. Bake uncovered at 425 degrees for 2o-25 min until cheese is slightly brown and sauce is bubbly in the center.

Warm Apple Crisp with Ice Cream

I love warm apple crisp with ice cream. Yum! I always cut up fresh apples for the filling. If you cook down the apples on the stove with a little cinnamon and sugar it's good enough to eat on its own. I have to remember to leave enough for the filling. An apple peeler/corer makes this a breeze. Although my four year old insisted on peeling all the apples himself.

Apple Filling:
about 6 good sized apples (Granny Smith is best)

Peel, core, and slice apples. Place in a pot and cook them on medium heat for a few minutes. You want them to still be a little crunchy but the juices to release a little. Stir in cinnamon and sugar to taste. I have some thickening powder that I bought from a kitchen supply store and I add a little in, but its optional. Put filling in a greased 9x13 pan. Sprinkle the following topping on top and bake at 375 degrees for 35 minutes until topping has browned and apples are bubbling. Serve warm with vanilla ice cream or whipped cream.

Apple Crisp Topping:
2/3 c butter or margarine
1 c packed brown sugar
1 c rolled oats
1 c flour
2 tsp cinnamon
Mix together until crumbly. Sprinkle on top of apples.

Best 7 Layer Dip

This is always a crowd pleasing appetizer. It's a layered dip that is eaten with tortilla chips. It is made differently from person to person but this is how I like to make it.

30 oz refried beans
about 2 c guacamole or
3 or 4 avocados mashed with some sour cream
16 oz container sour cream
1 packet taco seasoning
jar of salsa
shredded cheese
sliced olives

I don't have exact measurement for this. Just layer ingredients according to how much you want. In a 9x13 pan layer refried beans on the bottom. Then prepared guacamole, or mash up the avocados with sour cream and layer on the beans. Then mix sour cream with about 3/4 packet of taco seasoning. Layer the sour cream mixture on the guacamole. Then layer the jar of salsa. Sprinkle shredded cheese all over the top and then sliced olives. Keep refrigerated until serving. Serve with tortilla chips.

Yummy Potato Cheesy Soup

8 medium potatoes
4 c chicken broth (enough to boil the potatoes in)
1 c half/half milk (I usually just use the milk in my fridge)
1 1/2 c evaporated milk
3 T butter or margarine
3 T flour
2-3 c sharp cheddar cheese
salt & pepper

Peel and cut potatoes into bite size chunks (Potatoes will cook down slightly). Boil potatoes in the chicken broth in a soup pot until tender but not mushy. Meanwhile in a separate pot heat butter until bubbly and add in flour making a roux. Then stir in the milks. Bring to a slight boil then remove from heat after the flour lumps are gone. Add in shredded cheese and stir until melted. Add salt and pepper to the cheese sauce to taste (don't let cheese sauce boil or it will turn grainy). The amount of cheese is determined by taste. After the cheese sauce is complete add it to the cooked potatoes and broth. Stir soup and serve.

Root Beer Float CAKE

Root Beer Float Cake
1/4 cup shortening
1/2 cup plus 2 tbsp. white sugar
1 egg
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 tsp. root beer extract

1/2 cup milk
2 tbsp. sugar
1 large egg yolk
1/2 tsp. root beer extract

1 egg white, chilled
1 c. sugar
1/4 tsp. cream of tartar
1/2 c. boiling water
1/2 tsp. vanilla

Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan, or two 9 inch round pans.

Cream together the shortening and sugar. Beat in the eggs. Add the flour, milk, and vanilla, and beat to a soft smooth batter.

Bake 20 to 30 minutes in the preheated oven, or until tester inserted in the center of the cake comes out clean. Poke holes in warm cake.

While the cake is baking, make the custard:

Bring milk and sugar to a simmer in a saucepan without stirring. Whisk yolk (set white aside in fridge after separating to make frosting) in a bowl until blended, then gradually whisk in hot milk mixture. Return to saucepan and cook over moderate heat, stirring constantly, until sauce thickens enough to coat back of a wooden spoon. Immediately remove from heat and stir in root beer extract. Pour over warm, poked cake and spread around (hmm, can you tell I used a fork to spread it?).

Cool briefly while custard soaks in a bit. Cover cake with plastic wrap and chill. After the cake is cooled, make the frosting:

Combine egg white, sugar, and cream of tartar in large bowl. Add boiling water. Begin at once to beat with electric mixer. Continue beating on high speed until thick and fluffy and mixture stands in stiff peaks. Add vanilla. Spread over chilled cake (there will be frosting left over).

Secret Ingredient Chocolate Cake

A great thing about this recipe is that it uses pureed beans instead of fat or flour. It adds lots of protein and nutrients, and keep the cake deliciously dense and tasting fresh. Yummy! And no one will know there's beans in the cake unless you tell them. ;-)

Secret Ingredient Flourless Chocolate Cake
8 oz. unsweetened chocolate
2 cups pinto beans, cooked drained and rinsed
4 eggs
1 cup sugar
1/2 tsp. baking powder
Optional: sliced almonds, powdered sugar, melted white chocolate

Preheat the oven to 350 degrees F. Grease a 9 inch round cake pan, dust with cocoa powder.

Place the chocolate into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth.

Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan. If desired, sprinkle with sliced almonds.

Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. If desired, dust with confectioners' sugar and/or drizzle liberally with melted white chocolate just before serving.

Homemade Buttermilk Ranch Dressing

I love salad dressing. Ranch and Italian will always be favorites of course, but I also really enjoy "fancy" dressings. When they go on sale for super cheap we usually pick up several varieties of vinaigrettes and creamy dressings - red pepper, balsamic, bacon ranch, avocado, Greek, Asian sesame, creamy Italian - my mouth is watering.

But these sale-and-stock situations are pretty rare for us. So what do I do when we run out of all our fun salad dressings and I want to have a delicious salad? I make my own salad dressing, of course!

This particular recipe was originally titled Buttermilk & Onion Salad Dressing, but I didn't have buttermilk powder or dried minced onion. So this is basically just a yummy, creamy dressing without a real name.

Homemade Salad Dressing
1/2 cup dry milk powder (or use dry buttermilk powder)
1/4 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried minced onion (if you've got it, use it)
1 tsp. monosodium glutamate (optional, I didn't add this)
1 tsp. salt
1 tbsp. dried parsley leaves (yikes, we're out. I substituted Italian seasoning)
1/4 tsp. ground pepper
2 cups mayonnaise
1 tsp. lemon juice (omit if you're using buttermilk powder)
1 cup water

In a large bow, combine all dry ingredients. Add mayonnaise, lemon juice, and water, and blend thoroughly with a wire whisk. Pour into a 1-quart container with a tight-fitting lid. Refrigerate overnight (skipped this step, we used it right away!). Makes about 3 cups.

This makes a somewhat thin dressing. If you prefer thicker dressing, start with about half the amount of water and add more until you get the desired consistency.

I only made a half batch of this, because we really didn't need a full 3 cups of dressing. Then I served it over a salad made of pasta, green leaf lettuce, tomato, carrot, olives, pepperoni, and Colby Jack cheese. Delicious!

Homemade Granola Bars

These bars are super yummy and super easy to make. Plus, you can customize them any way you want!

Granola Bars
2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ or wheat bran
3/4 teaspoon ground cinnamon
1 cup flour - all-purpose or whole wheat
1-2 cups additions - like nuts, dried fruits, and baking chips
3/4 teaspoon salt
1/2 cup honey, corn syrup, or pancake syrup
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract

Preheat the oven to 350 degrees. Generously grease a 9x13 inch baking pan.

In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, additions, and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.

Bake for 20-25 minutes for chewy bars, or 30-35 minutes for crunchy bars. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

I have made these several times, doing something different each time. This delicious batch is chewy, made with 1/2 cup each raisins, slivered almonds, and white chocolate baking chips. Yum!

Hamburger Stroganoff

This is one of those meals that we ate a lot while I was growing up. It's quick, it's easy, and it's cheap. And most importantly, it tastes good! Just another great recipe to help stretch your grocery dollar. :-)

Hamburger Stroganoff
1 small onion, chopped
1/4 tsp. garlic salt
1 tbsp. oil
1 lb. ground beef (we usually get away with using less)
1/2 tsp. salt
1/4 tsp. pepper
1 can cream of mushroom soup
1 cup sour cream*

Brown onion and garlic salt in oil. Add ground beef, salt, and pepper. Cook until ground beef is browned, then add mushroom soup. Simmer 5 to 10 minutes.

Just before serving, stir in 1 cup sour cream. Serve over hot cooked rice or noodles.

Friday, February 25, 2011

Weekly Menu

Here is our weekly menu 
All these items are 100% out of our food storage! Recipes to follow tomorrow.

White Chicken Chili

Ham Fried Rice

Hawaiian Haystacks

Morrocan Chicken and Couscous

Fried Chicken and Mashed Potatoes with gravy

Pad Thai

Coupon Savings!

My Awesome Deals Tonight!!

Ok, so tonight I paired up some coupons with the sales going on this week and I got some pretty good deals!

5 boxes little debbies
2 dozen eggs
1 gallon milk
12 pkgs. lunchmeat
4 tubs Life Smart butter
5 lunchables
4 pkgs. Texas Toast croutons
4 boxes Ronzoni Smart Taste Pasta
8 pkgs. Knorr Rice Sides
Grand Total $21.36   I am so proud!!

Tuesday, February 22, 2011

Tuna Sandwiches

Well with this wonderful menu I have planned for this week.... out the door it went. Brian started a new job and he is gone at dinner. Needless to say we are having tuna sandwiches and fruit for dinner. It's mutual and scout night and we need something really quick. Oh well ! No complaints from the kids, or from me for that matter.

Sunday, February 20, 2011

Families Can Be Together Forever

Menu for the Week

Black bean tostados of course with fried
ice cream for dessert
Nothing fancy this week but here is my menu for the week. I have really tried harder to post a menu on the fridge and to stick to it. It has helped me to reduce my grocery bill. The following menu allowed me to only spend $45 for the week. I did have some items in my food storage and some great deals at the store and with coupons but hey I won't complain for that price. That included milk, eggs, bread, cereal, T.P., shampoo and I stocked up on some sugar for our food storage.

Herbed Turkey Breast
with Orange Sauce served
with rice and gr. beans
Chinese Chicken Stew served with rice

Mexican Chicken Spaghetti served with salad
Meatloaf with garlic mash potatoes and salad


3 Month Food Supply

Getting Your Food Storage

There are so many wonderful couponing websites to check out. I try to find lots of great deals when I can and then stock pile. Matching up ads with coupons is the one way to maximize your savings and build your food storage. I can't wait for one of my favorite sites to get to Kansas. She is from Utah and I used to use all her info to get great deals. Here check her blog out!!

Another great site is Pinching your pennies. They have great couponing info, how to get started they also include forums about crafting, recipes, food storage, they have a classifieds section. It is based in Utah but have a list for each and every state! Check them out.

Finding Money for Food Storage

June 1998: Finding Money for Food Storage from  Food Storage and Provident Living

"Food storage, what a joke," a mother of a large family once said to me. "It's hard enough buying groceries; how do you get far enough ahead to buy food storage?"

This mother expressed a common concern: finding money for food storage. There's no one easy solution, but there are many ways to approach the problem. This newsletter offers some ideas on finding money for food storage.

Shop the Sales

It sounds basic. But shopping sales aggressively can often double your buying power. If you do it systematically over time, you can get a lot of food storage out of your regular grocery budget. Here's how it works.

Always scan the grocery stores' sale flyers. (In our area, these come with the newspaper on Sundays and Tuesdays.) Note the prices for things you know your family uses. When there's a good sale (30-50% or more off the usual price), buy up. If the item stores well -- such as canned goods, frozen goods, pasta, rice, other grains -- buy a 3-month, 6-month, or year's supply, depending on how good the sale is and what your budget allows. If money's really tight, just buy two instead of one (if the item's 50% off, you can do this without spending any "extra" money). If the item is perishable (fresh fruits and vegetables, dairy products), buy as much as you think your family can use. (Plan meals around these items so you can use them up in time.)It takes only about 15 minutes a week to scan the flyers and make notes. After two or three months, you will have a very good feel for prices; you'll know right away if something is a good deal or not. Using this method, you can almost always buy groceries and household items for 1/3 to 1/2 off the usual price. Buying in bulk when there is a good sale automatically ensures that you have a good supply of food storage for family staples you'd have to buy sooner or later anyway. You might as well buy in bulk at the best price, and make fewer trips to the store.

Buy and Use Basic Food Storage

Basic food storage items, such as whole grains and cereals, are among the cheapest and most nutritious foods there are. If you're having trouble finding money for food storage, one effective solution is to buy some basic food storage and begin using it.The savings can be dramatic. For example, a 50-lb bag of oatmeal that costs $17 yields approximately 400 servings (1 serving = 1/2 C dry oatmeal, or approx 2 oz). That's about 4.2 cents a serving. In contrast, 400 servings of a dry cereal that costs 30 cents a serving would cost $120. If you eat the oatmeal instead of the dry cereal, you'll save $103 -- enough to buy 6 more bags of oatmeal!As another example, whole wheat bread made from scratch costs approximately 25 cents a loaf. Buying an equivalent loaf costs anywhere from $2 on up. If your family eats ten loaves of bread a week, baking bread instead of buying it would save at least $17.50. That's enough to buy about 75 pounds of wheat. 75 pounds of wheat will make many, many loaves of bread, freeing up even more money for food storage.Admittedly, using basic food storage foods takes some work. If all of this sounds too overwhelming, just pick one food that fits into your lifestyle and that you know your family will eat. Even if you start out small, you'll begin realizing savings immediately.

Have a Cheap Meal Once a Week

Certain foods make very inexpensive meals. If the budget's tight, one approach to finding money for food storage is to dedicate one night a week to a budget meal, and put the money you save towards food storage. Here are some ideas.

Potatoes. In our area, you can buy a 10-lb bag of potatoes on sale for 79 cents. What can you make out of potatoes? Baked potatoes with toppings; potato soup; scalloped potatoes; potato wedges with cheese; mashed potatoes; hash browns, and more. A 10-lb bag of potatoes will make approximately 20 average servings, putting the cost of a serving at about 4 cents for the potato part of the entree.

Beans. Beans are about the cheapest food there is. If you use dried instead of canned beans, the cost is lower still -- literally pennies a pound. What do you make with beans? Baked beans, bean soup, refried beans, chili, 3-bean salad, beans and rice, and the list goes on. If you serve your family baked beans and a green salad for supper, the cost to feed a family of 6-8 can be as little as $2; the cost of the beans alone would be about 2 cents a serving.

Bread. A loaf of good whole-wheat bread accompanied by a salad or vegetables feeds about four. At 25 cents a loaf, that's just over 4 cents a serving for the bread. Other bread-based entrees include things like sandwiches, home-made pizza, calzones, scones, muffins, pancakes, and waffles. With a green salad or a

vegetable, any one of these could make an inexpensive meal.

Pasta. Pasta can be the basis of many inexpensive meals -- spaghetti, manicotti, stuffed shells, macaroni and cheese, cold pasta salads, etc. Pasta is also a good item to include in your food storage, one that may be more familiar and appetizing to your family than things like bulgur wheat.

Eggs. Eggs are usually under $1 a dozen, and sometimes as cheap as 33 cents a dozen. Inexpensive meals made out of eggs include things like scrambled eggs, omelettes, deviled eggs, and egg-drop soup.

Go Vegetarian Once in Awhile

Meats and poultry are among the most expensive items in the average family's budget. In fact, it's estimated that the average American family spends 25% of its food dollar on meat. The cheapest meat I know is hamburger on sale for 80 cents a pound; on average, meat costs at least $2 a pound, and it can be much higher. In contrast, whole grains and vegetables cost literally pennies per serving. Cutting back on the meat in your diet can free up grocery money for food storage.

Have a Family Fast

Latter-day Saints fast once a month and give offerings to relieve others' hunger. What about fasting occasionally now to prevent our own potential hunger later? What about having a family fast every month or every other month, and dedicating the money saved to food storage?

Cut Back on Eating Out

Eating out is great for entertainment, but it's a very expensive way to obtain food. If the food storage budget is tight, but there's money for eating out, consider cutting back on eating out. For example, instead of buying a bag of fries for 79 cents, buy ten pounds of potatoes and make the fries at home: ten pounds of potatoes will make about 20 servings of french fries for your 79 cents, instead of just one serving. Instead of buying a burger for $1.50, buy a pound and a half of hamburger on sale and grill the burgers at home: you'll get six burgers instead of one.

Don't Always Shop at the Grocery Store

The grocery store isn't always the best place to buy food. In any given community, there are typically many alternative sources of food. Some are cheaper than the grocery store, some are not. A quick look through the yellow pages may turn up sources such as the following: wholesale outlets, discount stores, grain mills, dairies, egg factories, food co-ops, and farmers' markets. All of these can be evaluated to see how they might fit into your food buying and free up money for food storage.

Work for Food

There are ways to get food that involve more work than money. For example, I know of some women who clean at a local grocery store in exchange for the store's leftover produce. A friend once received bushels of free fruit in exchange for cleaning up fruit that had fallen on someone's lawn. Gardening can provide a great deal of low-cost food. In our area, the Lindon cannery provides a wonderful source of low-cost food in exchange for work.

Try It!

Every family is different. What works for one might not work for another. The important thing is to try different ideas, find what works for you, and stick with it. You'll be amazed at how little things add up.

Monday, February 14, 2011

sugar - additional items for longer-term storage

Sugar is a fantastic addition to longer-term storage. In tough circumstances, it would be great to make a batch of cookies and put smiles on your family's faces. Sugar makes everything a little more palatable and versatile.

Sugar stores well unless it gets wet. If you live in a humid climate, it's a good idea to store your sugar in a PETE container or #10 can so that the moisture in the air doesn't turn your sugar into a brick. But even if that does happen, your sugar is still usable. Sugar, stored in a #10 can in ideal conditions can last up to 30 years.

Storing sugar does not just mean white sugar. You can store honey, brown sugar, powdered sugar, molasses, maple syrup, corn syrup, jam, jello, and powdered fruit drink (with sugar already added). Most of these items, however, are more suitable for a three-month supply because of the short shelf lives. Brown sugar is also not recommended for longer-term storage because of potential microbial growth as a result of the moisture content.1 Honey will crystallize over time, but can be warmed and returned to a liquid state. Do not use honey that has developed mold in storage.

baking soda - additional items for longer-term storage

Baking soda is a great item to have for longer-term storage. Not only is it important for cooking old, dry beans (see information on cooking old, dry beans here), but baking soda can also be used for cleaning, as a toothpaste substitute and as a laundry boost. Baking soda is also a great leavening agent and is an important ingredient as such in many recipes.

Baking soda has a long shelf-life.1 Steer clear of those small cardboard boxes in which baking soda is often packaged. Instead choose baking soda in #10 cans or repack it into a PETE container for ideal storage life. A typical #10 can contains 576 teaspoons.3 I also store baking powder and yeast as a part of my longer-term storage. All store well in cool, dry conditions.

Provident Living

"The first building block may be described as provident living. This means joyfully living within our means and preparing for the ups and downs of life so that we can be ready for the rainy-day emergencies when they come into our lives. Provident living means not coveting the things of this world. It means using the resources of the earth wisely and not being wasteful, even in times of plenty. Provident living means avoiding excessive debt and being content with what we have."

"It is important to understand that self-reliance is a means to an end. Our ultimate goal is to become like the Savior, and that goal is enhanced by our unselfish service to others. Our ability to serve is increased or diminished by the level of our self-reliance. As President Marion G. Romney once said: “Food for the hungry cannot come from empty shelves. Money to assist the needy cannot come from an empty purse. Support and understanding cannot come from the emotionally starved. Teaching cannot come from the unlearned. And most important of all, spiritual guidance cannot come from the spiritually weak” (in Conference Report, Oct. 1982, 135; or Ensign, Nov. 1982, 93)."

"As Latter-day prophets have counseled, some of the most important welfare building blocks have to do with preparing for the future. Preparing for the future includes making a spending
and savings plan with our income. . . Preparing for the future also includes obtaining an education or vocational training and finding gainful employment. . . If you are seeking a new job, increase your faith in the Lord’s desire and power to bless you. Also seek counsel from those you trust, and don’t be afraid to network and ask for help in finding a new job. If necessary, change your lifestyle—and possibly your place of residence— to live within your means. Willingly seek additional training and learn new skills, regardless of your age. Maintain your health and stay close to your spouse and children. And, above all, be grateful. Express your gratitude in prayer for all that has been given to you."

"Every year Church members contribute to the digging of wells where there is no other source of drinking water. Consider the benefit of just one of these wells, dug in a remote village. While some might characterize it as a strictly temporal blessing, what are the spiritual blessings to a mother who had previously walked hours to get water and more hours to bring it back to her children? Before the well was dug, what time did she have to teach her children the gospel, to pray with them, and to nurture them in the love of the Lord? What time did she have to study the scriptures herself, ponder them, and receive strength to bear the challenges of her life? By putting their faith into action, Church members helped quench the temporal thirst of her family and also provided a way for them to drink freely of the water of life and never thirst again. By being faithful in living welfare principles, they were able to help dig “a well of water springing up into everlasting life” (John 4:14)."


“Self-reliance means using all of our blessings from Heavenly Father to care for ourselves and our families and to find solutions for our own problems.” Each of us has a responsibility to try to avoid problems before they happen and to learn to overcome challenges when they occur."

"How do we become self-reliant? We become self reliant through obtaining sufficient knowledge, education, and literacy; by managing money and resources wisely, being spiritually strong, preparing for emergencies and eventualities; and by having physical health and social and emotional well-being."

As I cut and paste these quotes, I find myself tempted to post everything. The entire talks are worth reading!
We can begin ever so modestly.
We can begin with a one week's food supply and gradually build it to a month, and then to three months.

A comparison chart of hard white wheat prices (per pound):
$.23 - Family Home Storage Center (LDS Cannery), 25 lb bags - needs to be repackaged.
$.29 -  Morning Moo, 45 lb. bucket ($12.99 - sale may end on Wednesday).
$.30 - Costco, Lehi Mills, 45 lb. bucket ($13.50).
$.45 - Family Home Storage Center (LDS Cannery), #10 cans.
$.82 - Emergency Essentials, 45 lb. super-pail (lined with a mylar bag), shipping is extra.
$.89 - Honeyville Grain, 50 lb. bag - needs to be repackaged, shipping is $4.49 extra.
current as of 2010

“Set your houses in order. If you have paid your debts, if you have a reserve, even though it be small, then should storms howl about your head, you will have shelter for your wives and children and peace in your hearts”
President Gordon B. Hinckley "To the Boys and to the Men," Ensign, Nov. 1998,

Sunday, February 13, 2011

Monthly house in order

 So originally my plan was to every Wednesday blog about what I am doing to get my house in order and build my food storage. Then I decided that it's just not interesting enough to merit four blog posts per month. Maybe one blog post per month. So here's what I did in January:

Food Storage/Emergency Preparedness Additions:
  • Wheat and more wheat-Sam's
  • Vegetable Oil- Sam's
  • Enough salt to reach a year supply for my family- $4 at Walmart
  • Hormel Chili- 29 cents each with coupons
  • Hunt's Diced Tomatoes- 16 cents each after coupon

Saturday, February 12, 2011

  Brandon, Here is your years supply of  Mountaindew
OK!!, Trying to get a little more organized with the new year and food storage. Here are some of the things I have done and some of the stuff I got with coupons this weekend, one nice thing, everything on the metal shelves I didn't spend over $250!

Friday, February 11, 2011


Got Water?

With clean water being so vital to our existence, I’d like to know who in our family is still lacking adequate water storage for your family (this information is strictly confidential and will only be used to help you get prepared)….

It is recommended that you have 14 gallons MINIMUM for each member of your family. SO here’s the question??

Do you have the minimum recommended amounts of drinkable water? Remember that this is not for cooking, washing clothes, showering, cleaning or flushing toilets, just drinking and very minimal hygiene like hand washing and teeth brushing.

  • For a couple you’d need 28 gallons
  • Family of 4 = 56 gallons (think 55 gallon barrel)
  • Family of 5 = 70 gallons
  • Family of 6 = 84 gallons
  • Family of 7 = 98 gallons
  • Family of 8 = 112 gallons
  • Family of 9 = 126 gallons
  • Family of 10 = 140 Gallons (you might find grown children coming back to roost in an emergency ;o)


Please inventory your water supply and let me know if you aren’t yet to your minimum levels. I can give you some simple ideas for storing water. Also, I’d be willing to do another water barrel order for those of you who don’t have one yet. The used barrels are $15. Also consider a water filter so that when your store of water run out (and at these levels, they will) you have a way to filter water for drinking.

If you have your minimum storage levels at your home, don’t stop there, please add to them. Skip the soda and buy cases of bottled water. Grab a case of bottled water each time you go to the grocery store and just start making a pile in your home. If you must have soda, at least save the bottles, clean them out and fill with water for storage.

Please let me know your progress in this area.

Keep plugging along, we're getting there.

What can't you live without?

20 pantry items I can’t do without . . .
  1. oatmeal
  2. pasta
  3. cocoa powder and chocolate chips :)
  4. sugar – white, brown, powdered
  5. olive oil, canola oil, Crisco butter-flavored shortening
  6. lentils and dried beans
  7. rice
  8. diced tomatoes and tomato sauce
  9. canned fruit – pineapple chunks, mandarin oranges, applesauce
  10. peanut butter
  11. powdered milk for baking
  12. Frosted Shredded Wheat
  13. yeast and other leavening
  14. flour and wheat
  15. salt
  16. crackers – saltines, Wheat Thins, graham crackers
  17. condiments – salsa, ketchup, mustard, mayonnaise
  18. cleaners – vinegar, dish soap, bleach
  19. paper products – napkins, paper towels, toilet paper
  20. aluminum foil, plastic wrap, trash bags

Thursday, February 10, 2011

New GoAls thIs YeaR!!!

I have set goals this year to really focus on our 3 month supply. It has been fun, but I didn't realize how tedious it would be to plan 3 months of menus using shelf stable items, including toiletries. UGGHH! It has been fun and quite an experience. I almost think long term storage is much easier. The following pictures are my inspiration.

Change is in the Air

Brian has let me take over his blog, he isn't doing much with it and my blog has been hacked into or something. I will try to post pictures of the family as well as events, but my main focus will be on building our food storage as a family and emergency preparedness. Hope you like the changes, and thanks hon!!