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Well, the end is near for the Stockpile Challenge! Â Less than a week until I can go buy those fresh fruits and veggies I’ve been dreaming about! I’m very pleased with the amount of food we have remaining. Â We haven’t run out, or even low, on anything that is truly vital to our healthy survival. Â Sure, there are a few things we’d like to have, but there are no real “needs”.
We had a social obligation and ate out once this week. I have never enjoyed a big veggie-filled salad more!!!!
We noticed this week that we settled into the routine of choosing things from the stockpile. Â Although, as noted before, we’re eating differently, we are still eating very well. Â We still have a lot of variety in our meals due to the large amount of home-canned meats and soups.
Some readers have written in asking what kind of meals we make from the stockpile, so I’ve listed some examples from the past 7 days. Â All of the ingredients are either dry ingredients from the stockpile, from the freezer or previously canned here at home.
This week we had:
- Scalloped potatoes with ham, peppers and onions
- Meatball subs on homemade garlic buns
- Roasted turkey with cornbread stuffing and green beans
- Turkey tetrazini
- Turkey and gravy served with mashed potatoes and carrots
- Biscuits with sausage gravy and hashbrowns
- Cornmeal waffles with strawberry-rhubarb syrup
- Split pea bacon soup with homemade rolls
We also had these snacks:
- Carrot applesauce muffins
- Spiced peaches
- Granola cookies
- Homemade pretzels
- Raisins
- Blondies with caramel crunch topping
- Apple/Cranberry sauce
- Peanut butter and crackers
- Homemade rolls with jam
- Ham and honey mustard calzones
I have to confess, I’m kind of a health and fitness nut. Â This menu, while technically very balanced and healthy, is not the way we generally eat. Â It’s much higher in carbs and lower in produce than my normal diet. Â This is something I’m going to address in future stockpiling endeavours. Â That being said, imagine a world in which the grid was down, perhaps permanently. Â People would be performing a lot of manual labor and for that type of work, a diet higher in carbohydrates would help to fuel endurance for chopping wood, plowing a field or building a shelter. Â Different activity levels call for a different balance of nutrition – it’s not “one-size fits all”.
What about you? Â What delicious meals have you created from your stockpile of ingredients?
Is that the Buttercup silver pattern on your fork? Funny I would notice that in the middle of your delicious-looking meal! It’s the pattern my grandmother passed on to me. Always fun to see on someone else’s table.
Hi, Joyce!
I’m not sure of the pattern. I picked the set up at an estate sale many years ago and use it all the time. I love it – a little touch of elegance wherever the road takes us!
Daisy
I just found your site from pinterest and there is SO mush good info. I wonder if you could go through each menu and elaborate on how you prepared the meals using your stockpile. How did you do roasted turkey without a fresh/frozen turkey?
Love your site! Thanks