Building Your 3 Month Supply

Your 3 month supply should be made up of items your family buys and uses regularly. These are items you can buy at the grocery store and have a shorter shelf life than your long term supply. One method to building up your 3 month supply is to plan a week’s worth of meals (7 breakfasts, 7 lunches, 7 dinners) and then multiply the ingredients needs for those meals by 12. You’ll know exactly what you’ll need to buy to sustain your family for three months of food storage.

Let's Get Started!

1. Make a list of your family's favorite meals (or check out our lists below).

2. Convert your meals into a shelf stable version. You can use this chart to help you convert perishable items into shelf stable ones.

3. Take all the grocery items needed to make those meals and multiply them by 12. This means you will have enough food to make those meals for 12 weeks, or 3 months of food!

7 Breakfast
Nut and Fruit Granola
Cream of Wheat
Golden Honey Corn Cakes
Homestead Pancakes
Oatmeal
Spiced French Toast

Biscuits and Gravy

7 Lunches
Tuna Sandwiches
Peanut Butter and Jelly Sandwiches
Tomato and Spinach Linguine
Chicken Salad Sandwiches
Split Pea Soup
Southwest 6-Can Soup
Sandwich Bread

Creamy, Beany, Tortellini Chowder

7 Dinners
Red Beans and Rice
Moroccan-Spiced Beef and Vegetables
Fish and Chips Casserole
Peanut Butter Chicken and Pasta
Chicken Barely Chili
Shepherd's Pie
Baked Taquitos

Homestead Pancakes

Start-to-Finish: 30 min

Recipe By: Store This, Not That

Serves: 4 people (3 pancakes each)

Ingredients:

2 cup flour
5 tsp baking powder
⅓ cup powdered milk

2 TBSP powdered egg

1 tsp salt

3 TBSP sugar

2 ¼ cup water
⅓ cup oil

1 TBSP vinegar

1 cup jam or maple syrup

1 TBSP vegetable oil (for greasing)

Directions:

1. In a large bowl, mix flour, baking powder, powdered milk, powdered egg, and salt until well
combined.

2. In a separate bowl, whisk together sugar, water, oil, and vinegar.

3. Keep the two mixtures separate until you are ready to cook.

4. Heat a lightly greased griddle or frying pan over medium high heat.

5. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend.

6. Stir until it's just blended together. Do not over stir!

7. Pour or scoop the batter onto the griddle, using approximately ½ cup for each pancake.
8. Cook on both sides; serve with jam or maple syrup.

Golden Honey Corn Cakes

Start-to-Finish: 20 min

Serves: 4 people (3 corn cakes each)

Ingredients:

1 TBSP vegetable oil (for greasing)

1 ¼ cup flour

⅓ cup cornmeal

⅓ cup sugar

1 tsp baking powder

1 tsp baking soda

¼ cup vegetable oil

½ tsp salt

¼ cup powdered nonfat milk

1 TBSP vinegar

2 TBSP powdered egg

1 ¾  cup water

¾ cup honey

Directions:

1. Preheat a skillet over medium heat.

2. Sparingly coat skillet with greasing oil.

3. Combine flour, cornmeal, sugar, baking powder, baking soda, vegetable oil, salt, powdered milk,
vinegar, powdered egg, and water in a large bowl with a mixer set on medium speed.

4. Mix until smooth, but don’t over mix.

5. Pour the batter by ¼ - ⅓ cup portions into the hot pan and cook for 1 to 3 minutes per side or
until golden.

6. Repeat with remaining batter, regreasing the skillet with oil as needed.

7. Serve corn cakes with 3 TBSP honey per serving.

Split Pea Soup

Serves: 4

Start to Finish: 1hr 40min

Ingredients:

1 TBSP olive oil

3 TBSP freeze-dried onion, rehydrated

1 (5-oz) can smoked ham, drained

2 tsp garlic salt

⅛ tsp cayenne pepper

¼ tsp cumin

1 cup dried green split peas, rinsed, divided

4 cups chicken broth

1 (8-oz) can sliced carrots, drained

¼ tsp Kosher salt

¼ tsp pepper

Directions:

1. Rehydrate freeze-dried onion with ½ cup water for 10 minutes. Drain.

2. In a 4-quart stockpot on medium heat, heat olive oil.

3. Add freeze dried onion and smoked ham. Stir and cook for 5 minutes.

4. Stir in garlic salt, cayenne, and cumin. Cook for 2 minutes or until fragrant.

5. Add ½ cup split peas and chicken broth.

6. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking.

7. Add the remaining ½ cup of split peas and continue to simmer for another 35 minutes. Stir
frequently to keep the solids from burning on the bottom.

8. Add the sliced carrots. Cook for another 5 minutes or until heated through. Stir gently so you
don’t break up the vegetables.

9. Add salt and pepper and serve.

Southwest 6-Can Soup

Serves: 6

Start-to-Finish: 15 minutes

Recipe By: Katie at Livecrafteat.com

Ingredients:

Soup:

1 (12.5-oz) can cooked chicken

1 (10.5-oz) can chicken and rice soup

1 (10.75-oz) can tomato soup

1 (15-oz) can ranch style beans

1 (10-oz) can Rotel mild diced tomatoes and green chilies (I only add ¾ of the can)

1 (11-oz) can kernel corn

1 chicken bouillon cube

1 bag frito chips

In times of plenty:

sour cream

shredded cheese

Directions:

1. Empty all the cans into a pot, add the chicken bouillon and heat through.

2. While you’re waiting for the soup to heat up, grate some cheese, get out the sour cream, and
open a bag of fritos.

3. Top with chips and other garnishes and serve.

Tomato and Spinach Linguine

Serves: 6

Start-to-Finish: 25 minutes

Ingredients:

1 (12-oz) pkg dried linguine noodles, broken in half

2 (14-oz) cans petite diced tomatoes

¾ cup freeze-dried spinach

½ TBSP dried basil

½ TBSP dried oregano

4 cups chicken stock (if unsalted use ½ tsp Kosher salt)

½ tsp minced garlic

2 TBSP olive oil

2 pinches red pepper flakes

fresh black pepper

parmesan cheese, grated (garnish)

Directions:

1. Add all ingredients (except cheese) to a large pot, make sure liquid is covering everything.

2. Cover and bring to a boil.

3. Once boiling lower heat to simmer and remove lid.

4. Cook for 10 minutes, don't “stir” but use a wooden spoon to keep noodles from sticking to
bottom of pot by occasionally moving spoon along the bottom of pot.

5. Cook until most of the liquid is absorbed and noodles are soft.

6. Serve with Parmesan cheese.

Spiced French Toast

Start-to-Finish: 30 min

Serves: 4 people (2 slices toast each)

Ingredients:

¼ cup powdered egg

4 tsp powdered nonfat milk

1 cup water

⅛ cup sugar

¼ tsp salt

⅛ tsp ground cinnamon

⅛ tsp ground nutmeg

8 slices bread

1 TBSP vegetable oil (for greasing)

1 cup maple syrup

Directions:

1. In a bowl, beat together powdered whole egg, powdered nonfat milk, water, sugar, salt,
cinnamon and nutmeg.

2. Soak the slices of bread in the mixtures for 10 seconds a side.

3. Grease griddle sparingly with vegetable oil.

4. Toast bread on a hot greased griddle until golden brown on both sides and cooked through.

5. Repeat greasing as needed and toast additional slices of bread until all the bread has
been cooked.

6. Serve with maple syrup.