For this to work, you need to have a very clean and organized freezer. No dead-space of freezer-burned bags of unrecognizable leftovers you are afraid to try to autopsy. No Turkeys from last years Thanksgiving sale, taking up space.
With 8 kids +2 parents, I think it would take a up my 25 cubic foot refrigerater/freezer, plus some in my standing freezer. I am curious to try this out more ways.
I used to do something similar to this, when grocery shopping was a fraught ordeal with 5 little kids. We did a 2 week grocery plan, with my husband running out to get just milk on the off-weeks.
I wrote this out for my sister who lives in the country 45 minutes away from her main grocery store, and 15 min from a more expensive grocery store, which is best just to get milk.
Once A month/Every Two Weeks grocery
plan
Plan for 5 good dinners a week. [2 left over nights]. So
that comes out to about 20-25 meals. Here is my master list of dinners we like.
Prep 5 dinners per category, so 25 gallon Ziploc bags, in
the freezer ready for instantpot cooking. [Or crockpot]
Dinners with side of FROZEN VEG, and raw crunchy veg.
- Chicken [Prep 5 dinners
from this from X pounds]
- Beef [Prep 5 dinners from
this from X pounds]
- Ground Beef
- Lentils/Beans
- Fish/Cheese/Eggs
Sample Grocery List [staples]
These aren't including stuff you normally stock up on, like vanilla extract, lentils, tomato paste etc.
- DAIRY [keeps well, coldest part of the fridge at the top]
- Butter [we use LOTS for all the growing brains]--[also freezes well]
- Cottage Cheese
- Sour Cream/Heavy Cream
- Milk for Yogurt-making
- Yogurt, if you don't have any, yogurt for starter. You can freeze yogurt starter in batches. [the bacteria freezes fine] "Icelandic Provisions" introduced when the boiled milk hits 120 is the best. Dannon is good too. The key is to do the boil function on the milk, and introduce the starter when its at 120-115, and whisk it well.
- Milk---it takes up a lot of space, and expires. We drink about 1 gal/day. More on this later.
- Fresh Vegetables
- Leafy Vegs [need to eat within 3 days of purchase]
- Tomatoes [need to eat within 1 week of purchase]
- Bell Peppers [need to eat within 1 week of purchase]
- Cauliflower [need to eat within 1 week of purchase]
- Cucumbers [need to eat within 1 week of purchase]
- Celery [need to eat within 1 week of purchase]
- Carrots [will last the month]
- Red Cabbage, Beets [will last the month],
- Onions, garlic, ginger [will last the month, also can freeze]
- Potatoes [if it is a hot summer, you will want to eat these in the first 2 weeks from purchase. Or cook in the instant pot, and then store in a tupperware in the coldest top back of the fridge]
- Frozen Vegetables
- Frozen Green Beans
- Frozen Brocolli
- Frozen Peas
- [Frozen Cauliflower]
- CHEESE [freezes well, esp the shredded stuff you want to freeze so it doesnt mold]
- MEAT
- Chicken [bone in legs or thighs are usually cheapest, in 10 lb bags]
- Beef
- Ground Beef
- Canned Sardines
- Canned Tuna
- Frozen Tilapia
- Eggs [Can hardboil, or blanch, to lengthen storage, but I have found my eggs will last a month just fine. But you've got chickens!]
- Flour, Yeast, Sugar Salt [make your bread]
You can freeze butter, cheese, etc. Frozen Veggies are happy to live in the freezer for a few months. And you must freeze the meat as soon as you get home, anyways. Get it out of the plastic and styrofoam trays, rinse it, salt it, and seal it in ziplocs and put in the freezer, to be thawed when needed.
So you really only need to go to the grocery store once a month for most meats if you are very organized with your freezer.
The two biggest choke-points are fresh veggies and milk. More on this later.
Breakfasts
- First Week Breakfasts [first week, for crunchy raw veggies]
- Fresh Veggies with a home-made hummus dip, or cheese dip.
- Tomato-mozz-basil slices.
- Devilled eggs and celery sticks.
- Cottage cheese or Yogurt with frozen berries/nuts for parfait, OR make Buercher Muesli
- Custard or Ninja Egg Pudding
- Hummus or Cheese dip ['pub cheese' you can also make this yourself] and crunchy Vegs [cucumber, baby carrots, bell pepper, Celery]
- Scrambled eggs on toast
- Cast-Iron fried dinner
Leftovers aka “Hash” [can use ninja blender to blend up leftover meat, potatoes, vegetables] + fried eggs on the side.
Lunches [side of fresh raw crunchy veg]
- Kyudumbap + Cabbage Salad
- Cheesey bread [fried in
butter if feeling fancy] + Cabbage Salad
- Cheesey potatoes [precooked
potatoes in fridge] + Cabbage Salad
- Fried Rice [dinner
leftovers in a frying pan] + Cabbage Salad
- Hardboiled eggs + veg
assortment
- Any of the ‘breakfast’
items here + Cabbage Salad
STAPLES TO KEEP IN THE FRIDGE
1.
Instantpot cooked potatoes,
in fridge, to be fried [cut in half, fry in butter or lard, sprinkle with garlic
salt]
2.
CABBAGE SALAD
3.
Hardboiled eggs [can do the Korean Pickled eggs, if your kids like them]
4.
Sauerkraut/Kimchi/KimchiKraut
6.
Freezer stocked with Green
Beans, Peas, Brocolli [winco]
7.
FREEZER BAG to collect bones, FOR stock
8.
FREEZER BAG to collect leftovers---for hash, and
for fried rice
Remember...THE FREEZER IS YOUR BEST FRIEND
Other Staples to have on hand
Xylitol mints for teeth
The Main Challenges
Milk. It takes up space and does not freeze well. Even when I did the 'every 2 week grocery plan', Josh had to run out on the off-weeks and buy 6 gallons of milk. [our weekly milk usage, and usually all we could fit in the fridge.] This is where its good to have a plan to get milk on the off-weeks if possible. If this isn't an option, I think its possible to buy 12 gallons for 2 weeks, and consume all your milk as yogurt in the 2nd week. Or just eat lots of cheese in the intervening milk-less weeks.
Fresh Vegetables. The leafy ones [lettuce, fresh spinach] must be eaten within 3 days of buying. Tomatoes, Cucumbers, Celery, and Bellpeppers last maybe a week, depending. Cabbage and Carrots will last you the longest, up to a month [or more]. But thats a lot of cabbage and carrots to eat. You can get really creative with different cabbage salads. Hot Vegetables [cooked brocolli, buttered green beans, peas, frozen spinach---all from frozen vegs---can be eaten whenever. So you could end up with a system where the first week is the fresh crunchy vegetable week, and the remaining 3 weeks are lots of cabbage salad, carrots sticks, and Hot Vegetables (cooked frozen vegetables, in garlic and olive oil).]
OR....drumroll....the garden. It's amazing what you can get even out of a tiny garden.
You will get the best reward from your work with Herbs, Leafy Greens, and Tomatoes
Grow.
Winter Garden
Leafy Greens [Spinach, Kale, Lettuce] by the truckload
Chives, Herbs, etc.
Cucumbers
[Hothouse] Tomatoes
[if you have space and time, all the other interesting stuff, beets to pickle, celery, carrots, brocolli, cabbage, etc. These tend to be cheaper than over veg at the grocery store, and easy to store like cabbage, or easy to freeze like brocolli, so I am less motivated to figure them out]
Summer Garden
Tomatoes
Bell Peppers
Gennip [sesame leaves...so delicious for everything]
Greens---new zealand spinach, Swiss Chard, some varieties of kale, Malabar spinach
Basil by the truckload---make into pestos for the winter
Yardlong beans [can take the heat]
Armenian Cucumber/Snake Melon [cucumber that wont' go bitter]
Zuchini by the truckload
