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MAKE A PLAN

ONE PLAN: Note favorite meals your family chooses regularly for your main meal of the day.

Create a list showing two weeks (14) main dish items

Calculate ingredients for each meal.

Multiply list of ingredients for each dish by 6 = 3 MONTHS DINNER SUPPLY

>   AFTER INVENTORYING WHAT’S ALREADY IN YOUR CUPBOARD, Purchase a few extra ingredients each week.

>   Buy extra on sale.

>   Buy in bulk where appropriate.

COMMON FAMILY AND PERSONAL CHALLENGES

  • Preference for fast/convenience food
  • Storage space
  • Cooking skills
  • Fresh produce/meat availability & cost

DECIDING WHAT TO STORE FOR THE OTHER TWO MEALS

In an extreme emergency, no power, you might be conserving your cooking resources. In that case, think of two meals a day: a main meal served in the late afternoon/early evening; an earlier meal of leftovers from the previous day’s cooked meal eaten during mid-morning. Who hasn’t had cold pizza for breakfast.

Under more favorable circumstances, you might want to prepare extra of some items for supper that would serve as breakfast or lunch items the next day: biscuits, muffins or other quick breads, fruit cobbler, sandwich fillings and so forth.

Of course, you can store powered eggs for omelets, rolled grains for cooked cereals or homemade granola, and so forth.

THE IDEA OF VARIETY IS NOT AN IDLE THOUGHT!

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