A place to start

We've all been counseled to obtain a years worth of food/ money. We have also been told to have at least 3 mo of food/ money put away, 72 hour emergency kits, and to live providently.

http://www.providentliving.org/


Rhonda asked me to help with Emergency Preparedness, and more specifically get an example of food storage menus put together, and a list of items we can get from the cannery. I told her about some of the information I found on the internet from members of the church and we though perhaps a blog was the way to go. That way you can see what I have been doing, and you can offer ideas and suggestions, and ask questions. PLUS, you can check it anytime you like!!

Here is an example of 1 week of our food storage menu, if we can cook, and it's NOT summertime.
MON
Bfast- cereal w/ aseptic or dry milk
snack- granola bar
Lunch- mac and cheese, canned fruit
snack- chips
Dinner- homemade cheese pizza, canned veggies

TUES
Bfast- oatmeal ( instant)
snack- canned fruit
Lunch- left over pizza
snack- jello
Dinner- brown rice pasta w/ sauce, canned veggies

WED
Bfast- cereal w/ aseptic or dry milk
snack- dried fruit
Lunch- pb/ jelly sandwich on homemade bread
snack- nuts
Dinner- chili- ours doesn't have meat in it. we use dry beans, canned corn, canned tomatoes with brown rice

THURS
Bfast- oatmeal/ quick or regular or steel cut
snack- granola/ breakfast bar
Lunch- left over chili, and fruit cup
snack- pudding make with aseptic or dry milk
Dinner- tuna salad sandwich, with canned tuna and on homemade bread, canned veggies

FRI
Bfast- brown rice with sugar/ honey
snack- dried fruit
Lunch- pancakes, using powered eggs/ aspectic or dry milk and jam/ jelly
snack- trail mix/ GORP
Dinner- mashed potatoes, canned corn, shredded cheese from our freezer, corn bread

SAT
Bfast- toast with homemade bread/ pb, jelly/ jam, canned fruit
snack- pretzels
Lunch- leftovers from FRI
snack- pudding
Dinner- red beans and rice, canned veggies

SUN
Bfast- homemade biscuits, powedered eggs, shredded cheese from frezzer
snack- nuts
Lunch- canned fruit, instant oatmeal
snack- trail mix/ GORP
Dinner- lasagna w/ frozen ground beef, frozen shredded cheese, canned beans

If it is summertime we have our garden, so we eat a TON of fresh veggies with lunch and dinner and usually hit up the grape tomatoes and raspberries as snacks :)

If we cannot cook, for some reason then our menu is pretty dull right now. We would live on canned fruit, canned veggies, brown rice pasta, pb, cereal, aseptic/ dry milk, breakfast bars, pop tarts, granola bars, GORP, nuts, dried fruit, and snacky type stuff.

For beverages, we would pretty much live on water. The girls drink rice milk ( aseptic for us) and we use it for cooking and cereal) but otherwise there aren't that many beverages in our home.


Goals for MARCH

1. assess status of 72 hr kits. everyone in your family should have ONE.

2. create a one week food storage menu, if you have started your food storage

3. call a sister that you normally don't talk to on the phone, or go visit someone you have never visited before

4. get at least 10 min of physical activity every day. try going up and down your stairs, up, down, up, down, up=5.

** If you have not startd your food storage, start this week :). Spend an extra $5.00-10.00 at your next shopping trip, start with something easy like sugar :) **