Ok...got a challenge for you all....

How about we menu-plan using stockpiled items only.  How long can you go without going to the store.  I know Debmichelle can do this with her hands tied behind her back...lol  Personally, this is something I need to work on!

I will inventory my stockpile and compose a menu based on it.  I'll post it tomorrow. 

It is a good idea to use up your stock pile and replenish on occassion.  If you haven't, you may want to check expiration dates before use.

Lorrie

I have to shop on Saturday and pick up my Angel Food packages. I am motivated to use the packages, my food stock and a reduced amount of dairy and fresh produce this month. I'll post as I plan, that should keep me on this plan.

 I am sooo game for this!  ; )  But I cant start until the weekend, we are so swamped this week with errands and tomorrow is our anniversary so we are taking the herd for a drive along hte NC coast  I have an inventory already just need to make a food plan.  .

Ok...so how about we put the start date for Monday... That way everyone can give it a go and have time to suppliment any shortage major shortage.

Is that fair or should we just go with what we've got?

Lorrie

 Monday is okay for me...

This sounds like a lot of fun! I'm in too.

I never plan menus ahead of time.  Rather, I plan meals around whatever leftovers there might be lurking in the fridge, plus stockpiled food.  For instance, yesterday I was under the weather so I opened a can of chili, added canned beans and salsa and that was our dinner.  There was a small amount of chili left, so tonight we are having chimichangas with cheese added, plus a salad of some kind.  I usually buy only seasonal produce, on sale, so that limits the menu planning.  Lately, we have had fresh pineapple almost every day since the store had a loss leader of fresh whole pineapples for  .99 each.  I bought 4!!!!!  Cheaper than canned!  And absolutely delicious.
I am in the process of reorganizing the stockpiles since we have had extensive remodeling of the kitchen/laundry room/pantries.  Everything will be condensed into areas...canned goods in the laundry room (which has huge shelves now), paper goods (TP, Kleenex, etc.) in one pantry, dry goods (noodles/spaghetti etc., dry mixes, sugar, crackers etc.) in another.  I also try to keep a quantity of frozen meals in the freezer stockpile.  When I make a main dish meal, I make enough to freeze the extras for days when I don't feel like cooking from scratch.
Patrink

I wanna be like Patrink when I grow up!  :O)

Lorrie

Thank you, Graci!!!!  It has taken me 77 years to get to this point!  But I learned that you can teach an old dog new tricks!  I count the day lost if I don't learn anything new.  This isn't necessarily confined to frugality, though.
Patrink

I'll take the challenge.  I'm starting today (the 13th) & plan to go through to July 1st (when my new Food Stamps come in -- it is just too enticing to buy groceries at that point.  I'll have $25.32 rolling over to July, adding to my $155.

Today, I cooked the lentils & carrots in tomato sauce (posted in another thread), corn tortilla chips, & later on, I'll stir up a cake (haven't yet decided which kind).  Yesterday, I baked rye bread with caraway seeds.

Please don't think that you must/ought to take up the multi-week challenge.  As Lorrie said, I am an old hand at this kind of thing ....