2 Person- 1 Year Food Supply- $5 a Week!

easy food storage
This is a simple list of how to get a year supply of food storage for 2 people for $5 a week. Buy things on sale when you can and save the change from less expensive things to pay for the things that may be a bit more expensive than $5, like wheat or milk. For every extra two people in your family add $5 and double the amount of each item you are buying that week.
Just add the items to your grocery list each week and then store them in a pantry, closet, under beds or where ever you have room for your food storage.
At the end of the year you will end up with:

200 lbs wheat
180 lbs sugar
40 lbs powdered milk
12 lbs salt
10 lbs honey
5 lbs peanut butter
45 cans tomatoes
15 cans cream of mushroom soup
15 cans cream of chicken soup
24 cans tuna
21 boxes of macaroni and cheese
500 aspirin/Tylenol/Ibuprofen
1000 multi-vitamins
6 lbs yeast
6 lbs shortening
12 lbs macaroni/noodles
30 cans chili

You can substitute any of the food items with something equal in food value. For instance, replace the chili with peanut butter or tuna. (You might want to add extra unnecessary items that your family loves, such as brownie mix).

Week 1: 6 lbs. Salt
Week 2: 5 cans cream of chicken soup
Week 3: 20 lbs sugar
Week 4: 8 cans of tomatoes
Week 5: 5 cans of chili
Week 6: 6 lbs of macaroni/noodles
Week 7: 20 lbs sugar
Week 8: 8 cans tuna
Week 9: 6 lbs. yeast
Week 10: 50 lbs. wheat
Week 11: 8 cans tomatoes
Week 12: 20 lbs. sugar
Week 13: 10 lbs powdered milk
Week 14: 7 boxes macaroni and cheese
Week 15: 5 cans chili
Week 16: 5 cans cream of chicken soup
Week 17: 1 bottle 500 multi-vitamins
Week 18: 10 lbs powdered milk
Week 19: 5 cans cream of mushroom soup
Week 20: 50 lbs wheat
Week 21: 8 cans tomatoes
Week 22: 20 lbs sugar
Week 23: 8 cans tuna
Week 24: 6 lbs. shortening
Week 25: 5 cans chili
Week 26: 5 lbs. honey
Week 27: 10 lbs powdered milk
Week 28: 20 lbs sugar
Week 29: 5 lbs peanut butter
Week 30: 5 cans chili
Week 31: 7 boxes macaroni and cheese
Week 32: 10 lbs powdered milk
Week 33: 1 bottle 500 Aspirin, Tylenol, or ibuprofen
Week 34: 5 cans cream of chicken soup
Week 35: 5 cans chili
Week 36: 7 boxes macaroni and cheese
Week 37: 6 lbs salt
Week 38: 20 lbs sugar
Week 39: 8 cans tomatoes
Week 40: 50 lbs. wheat
Week 41: 5 cans cream of chicken soup
Week 42: 20 lbs sugar
Week 43: 1 bottle 500 multi-vitamins
Week 44: 8 cans tuna
Week 45: 5 cans chili
Week 46: 6 lbs macaroni/noodles
Week 47: 20 lbs sugar
Week 48: 5 cans cream of mushroom soup
Week 49: 5 lbs honey
Week 50: 20 lbs sugar
Week 51: 8 cans tomatoes
Week 52: 50 lbs. wheat

If you have more than $5 to spend each week add 3-5 cans of fruit or veggies each week, such as pineapple, peaches, pears, beans, corn, or peas. This will make your storage more enjoyable to eat and use.

Emergency Kit Components

kit componentsYour personal requirements may dictate additional items and in a differing order. Consider young children’s special needs, the elderly and handicapped individuals. Don’t forget about pets and non-family members you may have some responsibility for; remember job and community responsibilities. Choose kit containers wisely. Remember that everyone probably won’t be together at home when an emergency occurs. Your first kit(s) should probably be in your vehicles: if you are at home your car is probably at home too so you have your kit. If you are not at home your kit is still with you.

Are You Emergency Prepared or Impairedand how do you know?

Begin by answering this question, “What Am I Preparing For?” Answering this question is important. The list of needed items that follows is presented in the order considered by me to be most important and practical for most people; your specific needs may dictate variations. Plus, you will hear differences of opinions about how to prepare.

What are the most likely causes of emergencies where you live that would cause you to have to evacuate your home at a moment’s notice? Whatever road you choose to follow, use common sense, get started now and keep at it. Half done means that at least half of your needs won’t be met and no one else is going to meet them for you.

A 72 hour kit is no longer even remotely enough. If you are still alive after the “big event” then you have already survived. You should be focusing on how to improve your safety and comfort immediately after the fact and for at least two weeks without needing anything from anyone else. The Red Cross and the government simply cannot get to thousands of people within three days. We’ve seen this during every major catastrophe in the last several years. Communities can sometimes help some victims but not all.

You must also define YOUR most likely emergency before you can prepare for it. Start there, start now, and then expand. For example: those living in tornado alley or along the hurricane coastline will very likely need to evacuate their home at some point. This means an emergency kit is an important resource. For those living in the rest of the country, the likelihood of a major natural disaster is much less. The greatest likelihood for everyone in this country is currently economic based. In this scenario you will probably be able to remain in your current home, at least for awhile. This means that your home storage and, for those in colder climates, alternative heating are the most important things to work on.

So, as you think of kit components, remember that these are the same things you need at home except maybe for shelter. Everything just needs to be reduced and portable. You will need water, medicines, warmth, health and first aid, sanitation, food, etc. Loss of income, high fuel / energy prices and loss of access to normal store supplies all mean you must have your own before the crisis hits. As you view the minimalistic outline below, realize that when this list is expanded with details on each item, you will be looking at many, many, many pages of supplies. Can you carry it all on your back in a pack? Of course not; a pack is just a starting point. When you add two week’s worth of water, food, sanitation and so on, you will need some type of conveyance to move your supplies. Consider weight as well as bulk.

Suggested kit components in general order of importance:

  1. Water and medical
  2. Stored water: bulk and portable




  1. Prescriptions and other drugs – renew every 21 days to build at least a 30 day supply
  2. Medical devices
  3. Warmth , shelter and safety
  4. Clothing – exchange twice a year
  5. Shelter for winter and summer (learn all the options)

i.Short term

ii.Long term

  1. Emergency Blankets and Sleeping Bags
  2. Whistle
  3. Multi-tool
  4. Emotional needs
  5. Light sources
  6. Fire materials
  7. Emotional management
  8. Clean teeth and face

ii.Scriptures, reading


iv.Children’s toys, stuffed animals, doll, etc.

  1. First aid
  2. Knowledge
  3. Supplies
  4. Sanitation and comfort
  5. Personal Hygiene
  6. Waste management – lots and lots
  7. Privacy
  8. Masks, gloves, eye protection
  9. Food and Cooking
  10. More water
  11. Immediate
  12. One self-heating meal per person
  13. MREs – preferably with self heaters

iii. Survival Tabs, Food bars, canned foods, etc.

  1. Short term
  2. Small stove w/fuel
  3. Utensils

iii. Easily prepared foods: canned foods

  1. Long term
  2. Food storage
  3. Food preparation

iii. Food manufacturing – gardening

  1. Food scavenging – fishing, hunting and trapping
  2. Communication
  3. Whistle
  4. Radio
  5. Walkie-talkie
  6. Ham radio
  7. Pencil and paper, envelopes, scotch tape, rubber bands
  8. Satellite phone
  9. Cell phone
  10. Miscellaneous
  11. Duct tape, rope, wire ties, zip top bags & foil
  12. Trash bags and rolls of plastic
  13. Safety goggles, safety glasses, dust masks, gloves
  14. Clamps, clothespins, safety pins, large spring paperclips, luggage dolly
  15. Small solar charger, batteries
  16. Transportation
  17. Foot or kick scooters
  18. Small wagons
  19. Bicycles
  20. Motorized vehicles (fuel)
  21. Self protection
  22. Other people’s needs
  23. Plans and paper work

Go File

go file pic

Create a “Go file” for your Emergency Kit

This is a file that you fill with copies of all your pertinent information. It should be made available to take with you if you have to evacuate your house. It should be made of waterproof and fireproof material. It should be kept in a safe place.


The full legal name and Social Security number of each family member.

Copy of all vital records.

List of all bank accounts.

Insurance policy, securities, deeds, and loan numbers showing name, address and telephone numbers.

List of vehicles, boats, motorcycles, etc. with identification and license numbers.

Name address and phone number of employer, schools, family contacts, contact outside the area, utility company, police, fire, doctor, hospital, civil defense.

Photographs of all valuables for insurance claims.

Family medical records

If you have room include a copy of:

Military records

Citizenship records

Birth/death certificates

Drivers license

Other licenses

Insurance policies


Social security card

Documentation of valuables (vehicle titles, etc.)

CD/DVD of all your personal photographs

Legumes, Dried Peas and Lentils

Unless a person is willing to spend a great deal of money on preserved meats a food storage program not including a quantity of legumes is simply incomplete.  Legumes are dried beans, peas and lentils from pods containing one row of seeds. Substitute a similar bean if you can’t find the kind called for in the recipe.


black bean

Black Beans – (Turtle Beans) are small and black, but turn a rich, mahogany brown when cooked. They can be used in soups, loaves, patties and in Oriental and Mediterranean dishes. They tend to bleed when cooked so they are not well suited to being combined with other beans, lest they give the entire pot a muddy appearance.

black eyed peas

Black-eye Peas – are small, oval-shaped and creamy white with a black spot on one side. They cook more quickly than most beans and are reputed to cause less gas. They are used primarily as a main dish vegetable. (They are really beans, not peas, but the name is used in some regions of the country.) In the south they eat black-eyed peas and cabbage on New Year’s Day for good luck.


Garbanzo Beans – are also known as “chick peas,” are nut-flavored and are commonly pickled in vinegar and oil for salads. They are the prime ingredient in hummus and falafel and are one of the oldest cultivated legume species known, going back as far as 5400 B.C. in the Near East.


Great Northern Beans – are large, white beans used in soups, salads, casseroles dishes, and baked bean dishes.

Kidney Beans

Kidney Beans – are large and have a red color and kidney shape. They are popular for chili con carne and add color and body to salads and many Mexican dishes.

lima beans

Lima Beans – are white, broad and flat, and come in a variety of sizes. They are not widely known as dry beans, but make an excellent main dish vegetable and can also be used in soups and casseroles. In the southern U.S. they are commonly called butter beans.

mung beans

Mung Beans – are usually served as long, succulent sprouts on Oriental dishes and at salad bars. They are small, green, and slightly oval in shape. They can easily be sprouted at home and used as crunchy sprouts in salads and stir fry. They can also be cooked whole and used in place of any bean.

navy beans

Navy Beans – include Great Northern, pea, flat small white and small white beans. They are versatile and can be used in any recipe calling for beans.

pea beans

Pea Beans – are small, oval and white. They are a favorite for home baked beans, soups and casseroles. They hold their shape well when cooked.

pinto beans

Pinto Beans - are of the same species as the kidney bean and red beans. Beige colored and speckled, they are used mainly in salads and chili.

soy bean

Soybeans – are the ”king” of beans when it comes to protein. Ounce for ounce, the soybean contains twice as much protein as meat, four times that of eggs, twelve times that of milk. It is the only bean that is a complete protein and is loaded with vitamins A,B,C,E, minerals and lecithin. Soybeans can also be sprouted under pressure, as are Mung Beans, to be used in oriental cooking.


dried peas

Green Dry Peas – have a distinct flavor and are usually made into a thick soup which can be made from whole or split peas. In Europe, many chefs used powdered beans and peas th thicken soups as well as to add a rich flavor.

yellow peas

Yellow Dry Peas – have a less pronounced flavor than other types and is in demand in the southern and Eastern parts of the country, as well as in many other countries of the world.

split peas

Dry Split Peas – are used mainly for split pea soup. However, they combine well with many different foods. Pea flour can be used in the same ways as Dry Whole Peas. Specially grown whole peas are dried and their skins are removed by a special machine. Another machine then breaks the peas in half. Since Split Peas do not have a protective skin, the will not sore as well as whole peas.


Lentils – are an odd lot. They don’t fit in with either the beans or the peas and occupy a place by themselves. Their shape is different from the other legumes being roundish little discs with colors ranging from muddy brown, to green, to a rather bright orangish-red. They cook very quickly compared to the larger beans and have a distinctive flavor.

Uses of Beans

Bean Flour – Beans ground to a fine flour can be added in small quantities to nearly everything you cook. Beans in this form seem to be easier to digest since they require no chewing. Bean flours are used in baked goods made from your regular recipes in combination with other flours, or as cream soups, sauces, dips or in loaves, patties or casseroles. Bean flours provide the fastest and easiest way to prepare bean meals. You can substitute ¼ of your wheat flour in your bread for bean flour or replace the oil in a recipe for the same amount of bean flour.

*** When added to boiling water, bean flours thicken in only 1 minute, and 3 minutes are ready to eat. Bean flours added to baked goods increase vitamins and minerals and provide a source of complete protein.

Mashed Beans – Cooked, mashed beans can be added to soups, sauces, patties, loaves, casseroles, “meat” pies, sandwich fillings, dips, etc.

Cooking beans whole – A pound of beans measures about 2 cups dry, 6 cups cooked. Use 3 cups of water per cup of dry beans for soaking.

Dry beans, whole peas, and split peas need soaking before cooking. Lentils do not.

Overnight soak: Wash and sort beans; place in large sauce pan with 6 cups of water per pound of beans. Let stand overnight.

Quick soak: Follow above instructions, but bring beans and water to a boil and cook 2 minutes. Remove from heat, cover, and let stand 1 hour.

Cracked bean Quick soak: to 2 c. of beans that have been coarsely cracked using a hand grain cracker, blender, add 4 cups boiling water. Cover and let stand 5 minutes, rinse (in strainer) and drain.

Whole, soaked beans can be cooked in a variety of ways, or frozen to speed coking time even further. Cook soaked beans slowly over low heat to prevent broken or floating skins. A tablespoon of oil or butter added during cooking reduces foaming and boil-overs.

—Here’s a hint to get the gas out of your beans—-
Put beans in pan, add water and 2 tsp. baking soda. Bring to boil. Dump out water. Add new water and 2 tsp. baking soda. Bring to a boil again. Dump out water and wash beans thoroughly. Add new water and cook as


Black beans 2 hrs.
Blackeye beans (peas or cowpeas) 25-30 mins.
Garbanzo beans (chick-peas) 2-2 1/2 hrs.
Great Northern beans 1-1 1/2 hrs.
Kidney beans 1 1/2 hrs.
Lentils (no soaking required) 25-30 mins.
Large Lima beans 1 hr.
Pea beans (navy beans) 1 1/2 hrs.
Peas, whole 1 hr.
Pink beans 2 hrs.
Pinto beans 2 hrs.
Red Beans 2 hrs.
Soy beans 1 1/2 hrs.
Remember—this chart is cooking time after beans have been soaked.

Cooking Lentils – to cook lentils, combine 2 c. lentils and 5 c. water in a saucepan. Bring to boiling, reduce heat, cover tightly, and boil gently for 30 minutes.


Practical Meals From Food Storage

Food-StorageWhere do I start? Does that sound familiar? We’ve either all asked that question ourselves or get asked that question by others. With limited income and resources it can seem an overwhelming task. So to answer that overwhelming question of, where to start, I was going to share some of the things that I did.

I focused on the Food #1 because I knew we would use it and my money wouldn’t be wasted. This made sense to me. But then I had to ask myself well, what do I send my money on? The most sound advice that I chose to follow was to store the basics and necessities of life that would keep us alive in a time of need. What were those things: Wheat, powdered milk, sugar, salt, oil, oats, pasta, rice, and beans. This was important for me because if these are foods that “sustain life”, shouldn’t we be eating them on a regular basis anyway????? Then came the dilemma of, how much to store. There are many resources out there to help you calculate the types of foods and their amounts you will need to feed the amount of people in your family. Eventually you will start to notice how often your family goes through items and you may need to adjust the totals based on your records. But remember, right now you are incorporating these foods into your daily diet, whereas in an emergency this may be the only food you will be eating which will exponentially add to the amount your family will be consuming. Usually the amounts given in suggestion are considered to be MINIMUM. Don’t worry though, with these foods having a 20-30 yr shelf life you have plenty of time to use them up before you would have to replace them.

The collection of Recipes was #2 because with all this food in the house I had to be sure I knew how to use it in a way that my family wouldn’t want to starve, and I had to be sure I was using and rotating my supply to keep it fresh. My advice would be to try at least 1 new recipe a week to expand the # of meals your family enjoys. This was my minimum; although sometimes I tried 2,3,maybe 4 new meals in a week. Isn’t it more motivating to store the food that you know tastes yummy? I started looking into preparedness/food blogs that were primarily LDS based because they had a tendency to use the ingredients from your food storage supply. Plus they challenged me to try new things that I wouldn’t have thought of. I then compiled my “tried and true” recipes in a binder made notes on how to “tweak them” with my substitutions and separated the recipes we have not tried yet into a separate folder. Now I have a stock of recipes I want to try that I can choose from each week.

Expanding My pantry became #3 I wanted to master cooking with the basics first. (There is a great resource for recipes that use just the basics at Peace of Preparedness under the heading of 1 month kit recipes.)- I think these are the recipes when people see them they freak out though because they are so different from their current diets.( When you are used to eating “Fruit Loops” in the morning, boiled wheat with honey doesn’t seem to too exciting.) So, It seemed as though there wouldn’t be much life or flavor to the basics without turning them into “regular” meals my family would eat. So I turned the basics into meals my family would eat by adding the ingredients I needed for those meals into my “extended pantry”. Leavening agents, spices, bullions, yeast, fruits, vegetables, meats, and eggs in my opinion needed to be added to create an edible meal for my family. So I started looking at my food storage in terms of meals. I simply needed a list of ingredients for the meals my family loves and times these amounts by how often we would want to eat that meal. This becomes your food storage plan. Eating what you store and storing what you eat. No more arbitrary lists of random stuff your family should store. You now know your list by inventorying your recipe cards. It’s that simple!! This makes it possible for me to use our food storage in our everyday cooking.

Make food storage a priority. Commit to using food storage daily. Commit to spending your extra money on acquiring your food storage instead of other things. Commit to trying new things; make a list of those “self reliant” skills you would like to learn: canning, gardening, dehydrating, DIY cooking skills like homemade yogurt or cheese, homemade breads etc. Learn to cook with non electrical appliances (ex. Dutch oven, solar oven, wonder box etc). Do something every day to learn something new and find the time to try those things out so that you are comfortable and proficient.

Practical meals using your food storage “extended pantry”

Practical food storage application:

If you like to eat pre packaged foods for speed and convenience consider making up your own.


Krusteaze pancake mix or waffle mix

Boxed Jiffy corn bread

Boxed Cake and brownie mixes

Spice mixes like for Sloppy Joes, tacos, or onion soup mix

Bread mixes

Muffin mixes

Using food storage does not require new recipes.

  • Take an existing recipe you already have and create a food storage recipe by substituting as many of the ingredients that you can to make it from scratch.

Make your own:

Cream of chicken soup

Bread crumbs

Pancake syrup

Spice mixes

Use dried beans in place of the commercially canned beans

  • Take a recipe and exchange some of the fresh ingredients for some that you have in your pantry.

Fresh milk -Powdered milk or canned milk

Eggs-Powdered eggs, flax meal, Chia seed gel, cornstarch, unflavored gelatin, banana

Veggies-Canned, dehydrated, or freeze-dried veggies

Meat-Canned or freeze-dried meats

Cheese-Powdered cheeses like Parmesan or Romano

Butter- any fruit sauce, pureed beans, powdered or canned butter

  • Know your food storage substitutions to keep you from going to the store if a recipe calls for something and you discover you are out.

Know how to make your own:

Evaporated, sweetened condensed milk, cream, and half and half all from powdered milk

Seasoning blends

Baking powder

BBQ sauce

Self rising flour

Brown sugar or powdered sugar



Just to name a few

Test it out once to see the results so you know how to do it if need arises.

Just because you can, doesn’t mean you always have to. You may think that a recipe is better the original way but having an option is better than not having one. You never know you may even like it better.

Call me crazy or a little weird, but I love it when I cook someone something that they just rave about. I love it even more if I can tell them that I made it from “food storage”. Often times this surprises people. And they usually say something like “wow, I can’t believe that was from food storage and it tasted good!” I want to help people change the way they view food storage and see its yummy possibilities.

In order to use your food storage you do not have to use all shelf stable items in your recipes or completely convert them to using all new food storage items especially when starting out. (You don’t have to exchange all things all the time to every recipe.)

Try 1 new item or idea at a time to see its results and if you and your family like them. Start out small and build from there. Not every converted recipe is going to be liked and that’s ok, but now is the time to try them out, not in an emergency when you don’t have the luxury of preparing something no one wants to eat.