Sunday, December 7, 2008

Meal Preparation - Part 2 - Starting a Stockpile

I had discussed in the previous post that I like to have a good stockpile of food on hand. I think that it really helps when you're on a tight budget. Because of the move I've decided to focus on having a good size stockpile of food in our new place. This includes canned goods, frozen meats and prepared meals. I think that stockpiling food is becoming a more common thing because of the uncertainty with our economy. That is not why I'm stockpiling. I'm doing it because I want to save money!

What should I have in my stockpile?

It depends what you eat. Don't stock up on black olives and artichoke hearts if you don't like them or if you don’t have a recipe for those ingredients. I usually have a bunch of casserole and crockpot recipes that use the items that I have in my stockpile. Usually I only have to get meat (unless it's in the freezer) and some kind of side/starch.

Here is a good example of what could be in your stockpile:

Assorted Pastas
Cream of soups (mushroom, Cream of chicken, Cream of celery)
Canned Fruits
Spaghetti Sauce
Enchilada Sauce
Canned Veggies - Corn, green beans, olives, Carrots
Tomato Sauce
Diced Tomatoes
Stewed Tomatoes
Tomato Paste
Dry Milk
Condensed Milk
Evaporated Milk
Black Beans
Kidney Beans
Northern Beans
Chick Peas
Pinto Beans

I usually have an extra one of each of the following so I don't have a melt down when I use the last drop or when I grab the mayo and realize that the bottle had been put back in the fridge empty!

Soy Sauce
BBQ sauce

In the next post I'll discuss what's in the freezer!

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