In
last week's post, I mentioned having a well-stocked pantry and after being asked how I keep my pantry stocked, I thought I'd share my process - stockpiling. That word is kind of scary when you picture extreme couponing and shelves packed with tons of products, but I'm not about that life. Here's what I do when I'm stockpiling (which is not all the time!): I put $5 of my grocery bill toward buying as many of one staple product I need per grocery trip.
The first step of this process is brainstorming a list of staples you use most often in your house. For me, my list looks something like this: flour, sugar, baking soda and powder, yeast, vegetable oil, cream of mushroom soup, rice, beans, canned veggies and fruit, canned tomatoes, salt, butter, pasta, spices, rice and pasta mixes.
It does take a bit of time to grow the stockpile, but the impact on my overall grocery budget was minimal. I try to shop sales when I'm stockpiling as well - I know that around Christmas, all the baking supplies are on sale so I try to stockpile baking supplies around that time. Every so often my grocery store will do a sale on beans, so I'll stock up on dried and canned beans then. Sometimes my store does a buy one, get one free sale on spices, so I'll stock up then on spices.
You also don't have to be stockpiling all the time. I tend to have a couple month's worth of stable food on me at a time and I - this is really important -- use it up before I stockpile more. You also have to be on top of expiry dates; when you bring home new food, place it toward the back and cycle up your items that need to be used soon.
For example, on one trip I'd buy as many bags of flour as I could for $5. The next trip, I'd buy as many cans of diced tomatoes as I could for $5, etc.
Next week's meal plan includes a meal prep recipe! I'll make this recipe on the weekend to use in a recipe during the week and freeze the rest of it in serving portions for when I don't want to cook.
Monday: Cheesy Baked Potato Soup, Arugula Salad
Tuesday: Loaded Mac & Cheese Muffins, Wedge Salad
Wednesday: Kale & Mushroom Alfredo Ravioli, Tomato & Red Onion Salad
Thursday: Easy Taco Bowls
Friday: Pizza Night ($5 Cheese Pizza from Papa Murphy's)
Meal Prep Recipe: Vegetarian Chili
( next week's meal plan - 10/29-11/4 )