Our current goal is gathering our Three-Month Supply.Previously:
Shop for items on your breakfast menu.
Now:
Create a lunch menu.
[Determine which meals you regularly have for lunch. Decide which meals are compatible with a storage plan. Include any accompanying foods. Write down your menu.]
My Lunch Menu:
A - PB&J or honey sandwiches
B - Soup - Ravioli - Spaghettios
C - Chicken sandwiches
D - Mac & Cheese//Pasta & Tomato Sauce
Accompanying Foods:
Mandarin Oranges
Fresh Fruit (preserved or dried)
Dried Apples
Garden Veggies (fresh, preserved or dried)
Juice Mix
All of these meals will work fine for three-month storage. The one element that gives me pause are the chicken sandwiches. I really like my chicken salad sandwich to have Mayo or Miracle Whip. I already store both, but once they are opened they need refrigeration. I've thought of several possible solutions. I could buy single servings of mayo (expensive and hard to rotate). I could buy smaller jars (wasteful if there isn't refrigeration available). I could learn how to make my own mayonnaise. However, I think that it requires eggs. I'll look into these problems. In the meantime, I'll store a combination of single serving packets and jars. Garden veggies will work fine for my lunch menus because I plant carrots which can be left in the ground throughout the winter.
The assumption that I'm making for this storage plan is that I cannot get to the store (or the store has run out of supplies). I am assuming that I can cook. Even without electricity, I have access to a fire pit or a grill. I am not relying on refrigeration for any of these meals.
My Sister's Lunch Menu:
(Note: She does not separate lunch and dinner menus)
Chili and rice
Mac & Cheese
Raviolis or Spaghettios
Tuna, turkey & chicken sandwiches
PB& J sandwiches
Soup
Beans & Rice
Spaghetti
Mandarin oranges
Apple sauce
Green beans
Corn
Juice mix
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