Food Storage, 3-Month Supply Plan

So the updated counsel from Church leaders is to get a three-month supply of food that we actually eat...stuff that's normal for us...and rotate and maintain it. And then we're supposed to get our year supply of dry stuff in buckets: wheat, legumes, etc., and store it correctly, and just leave it and not worry about rotating it. For us there's some overlap, though, in that we eat stuff routinely that's in those buckets, so I'm going to count some of our "year supply" as part of our three-month supply. 

Right now we have a lot of stuff in buckets, and we have a decent amount of pantry stuff on shelves, but it's no longer organized, and I don't know how much we have of what. And we just keep hearing so often, from so many sources, that this needs to be done...and I really believe it, and decided to bug Levi about it... So Levi says once I organize a system for a three-month supply, I can worry about organizing all of what's in the buckets for our year-supply. Below is what I came up with for our three-month supply. It's a little frustrating not being able to include anything with fresh fruits or vegetables, but I think this'll be okay. Now I just have to go through the list and see which things we already have, and what we still need...and then make a big ol' trip to Aldi!

3-MONTH SUPPLY OF FOOD PLAN

This is how much food we need for 3 months (14 weeks). There are 12 dinners, because we can make 6 dinners per week and have leftovers on the 7th day of the week. And then I multiplied those dinners x 7, because 12 dinners x 7, including leftovers, is enough for 14 weeks worth of dinners. For lunch we can have leftovers half of the time and peanut butter jelly or another kind of sandwich the other part of the time. Breakfast can be oatmeal or bear mush most of the time, and a bread product made from scratch like bagels or muffins less of the time. We will keep a list on the fridge, separate from our regular grocery list, and mark all these items, so that when we use one up, we can write the item on the list to be sure to replace it.

Dinners:
1. pasta, marinara, canned green beans
2. tuna casserole with peas
3. lentil burgers, broccoli
4. stir fry vegetables and rice
5. boston baked beans, rice, broccoli
6. chickpea ratatouille, spinach
7. festive dal soup, bread
8. homemade “spaghettios”, green beans
9. “everything” rice
10. chicken veggie fajitas, spinach
11. sub ball sandwiches, broccoli
12. mac and “cheeze”, canned green beans


WHAT WE NEED:

BUCKETS:
3 buckets of hard wheat
1 bucket of oats or oat groats
1 bucket of sugar
1 bucket white flour
1 bucket brown rice
1 bucket kidney beans
1 bucket navy beans
1 bucket chickpeas
1 bucket red lentils
1 bucket regular lentils
smaller bucket of raisins
smaller bucket of bear mush


CANNED:
3 containers of salt
8 jars jam
8 jars peanut butter
8 cans crushed tomatoes (28 oz.)
8 cans cream of mushroom soup
8 cans tomato soup
14 cans green beans
14 cans tuna
16 cans petite diced tomatoes
16 cans regular diced tomatoes


DRY PANTRY:
14 lbs. macaroni
4 lbs. penne
4 lbs. fettuccini
4 lbs. spaghetti
bag of instant yeast
2 jars baking powder
1 gallon vegetable oil
1 container molasses
1 container maple syrup
1 bottle soy sauce
1 bottle stir-fry sauce
1 container olive oil
2 bottles ketchup
1 bottle mustard
1 jar mayo
1 tub breadcrumbs
1 container lemon juice
1 bottle vinegar
8 cups nutritional yeast (a big bag full)


FREEZER:
15 pounds butter
8 lbs. frozen green beans
4 lbs. frozen spinach
8 lbs. frozen broccoli
4 lbs. frozen peas
4 lbs. frozen corn
1 bag frozen bell pepper
8 lbs. frozen stir-fry vegetables
8 lbs. ground beef
8 - 12 lbs. frozen chicken breast