After thinking about posting my meal plan for several weeks, I'm finally doing it. We primarily eat from our food storage due to our food allergies and our lifestyle. Since I know that using food storage can be daunting, I thought this might help.
Here is our plan for the week:
Monday: Crockpot Southwestern White Chili and Cornbread (I use Crockpot 365's cornbread recipe, adding 2T of oil, and baking in the oven at 350F for about 25 minutes).
Tuesday: Crockpot Taco Soup
Wednesday: Spaghetti Pie (The exact recipe is an old one I grew up with my mom making, but this one looks close enough- plus, I don't have to type it up!)
Thursday: Crockpot Beans and Rice
Friday: E's Birthday - We're planning to try to attend Oxford's Chili/Pie Cook-off. We'll probably bring one of my new favorite chili recipes.
Saturday: West Chester ward party - gluten free mac and cheese for the kiddos
Sunday: Crockpot Chicken
As if you couldn't tell, I'm also deeply in love with my crockpots (I have more crockpot's than kiddos...)
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1 comment:
Hi, Jenn~!! I just started to do Food Storage seriously, myself, and am trying to do menus using the storage to make sure I keep things rotating. Fortunately, some of the items have been approved for a longer shelf life (as per the Ensign articles I read), so some of the more pricey "Provident Pantry" stuff I've got - like the dried eggs - I'm holding off on using for a few years. SOOOOOOO glad to find someone who is both GF AND who does Food Storage. Honestly. Honestly, Honestly, I thought we were the only ones out there for a while. I'd love to keep in touch. \
Naomi
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