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Discussion Starter · #1 ·
I wanted to share a link to an article that got me thinking today.

Meal Planning and Food Storage

The woman who wrote it preps a little differently. She purchases ingredients for meals for a certain period of time. For example, enough tuna, pasta, etc for tuna casserole two times a month for a year.

It seems to me that would be a way better method to prep in a way that you were certain to have tasty familiar meals.

Check out the link and tell me what you think!
 

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I had a menu for awhile that was the same every week for weeks on end. Made shopping super easy, I would only change it up by adding something special such as garlic bread to the spaghetti night or salad to it, etc. but basically every day was specified all month long.

Spaghetti's not so bad once a week, Taco Tuesday, etc. So it sounds to me like this gal would be ok with that and would want to then stock up on those items for a year. Rotate, rotate, and maybe the following year come up with other meal ideas, start incorporating those ingredients into the stockpile....make it really versatile that way.

The only hinderance I see to this is what if the items aren't on sale while you are trying to gather up your tuna. Do you only buy it when its on sale? Don't want to have a tuna casserole night and no tuna 'cause you didn't buy enough in time to build up the stockpile before something happened. I think general stockpiling is best for starters because an emergency can happen at any time, and it might be before you accumulated enough items for those meals she planned. *shrug* thanks for the linky!
 

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Discussion Starter · #5 ·
I dehydrate a lot of veggies that I would use as ingredients. I have many jars of bell pepper, onion, kale, etc.

I agree - it would only be practical to buy your ingredients on sale. I think the most feasible way would be to figure out your 12 most common meals and make a master list to keep with you. Then an ingredient goes on sale and you buy enough to last X amount of time.

I definitely won't stop stockpiling sale items but I think I'd like to gear part of my stockpiling towards meal plans.
 
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When I began, I was really intimidated by the amount of wheat, and rice suggested for us to have on hand. I knew I didn't, and even now don't, have enough recipes to support the many pounds we are building. So - I've switched to something similar to her plan. I am always looking for "shelf stable" recipes, trying them, and if acceptable, adding the ingredients times 12 or 20 to my pantry. I know in my head we can survive on wheat and rice, but like her - I don't want to just 'survive', I want to thrive.

Thanks so much for the link!
 

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Nice way to meal plan that leads to easy, organized stock piling. I don't have many shelf stable recipes but I do have a few that I like in a pinch.

I think I would need greater variety though in seasoning or preparation because I would not enjoy tuna casserole that often
 

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I keep trying different versions of Tuna Casserole, I honestly can say - I don't like it. Which is wierd, cause I'll eat anything!!
 

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Discussion Starter · #10 ·
Just for the record, tuna casserole was only an example. I'm a vegetarian so I don't eat it either. :)
 
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I think I like that concept a lot!!
 

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This idea is very close to the way I stockpile. I buy ingredients for my meals 6 months at a time as I find them at their cheapest. I also do this with meat in my freezer because I buy from local farms to get the best quality meat for my family (I am a veggie), which actually turns out to be cheaper than what is in stores.

I would love to know what meals other people are stockpiling. I'm always up for new ideas.

Really stockpiling has absolutely changed the way I grocery shop and I am very thankful for it.
 
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