Oatmeal Chocolate Pecan Cookies (jar mix)

I have loved this cookie recipe for what seems like forever.  The rice crispy cereal adds this great chewiness, and it's so delicious combined with the oats and the nuts.

Originally, this recipe did not have chocolate in it.  I know--I don't get it.  So the chocolate chips are my addition.  *curtsy*  You're welcome!

Fall is my favorite time of year to start thinking about Christmas, particularly what little gift I can give this year to neighbors and friends.  Jar mixes are some of my favorites!  If you missed the meals and breads I have already shared here, click the "jar mix" label in blue at the bottom of this post.  

Jar mixes are perfect to give away as gifts, but they are easy to make ahead for yourself, too.  Pull out a jar for a quick meal or a quick treat, or even in an emergency.  (Hello, snow days.)  Or for a sick friend!

I think giving cookie mixes instead of cookies as Christmas gifts is absolutely perfect.  You let someone know you're thinking of them, but if they've already got SO. MANY. TREATS., this is something they can whip together in February or March!  I love that idea.  Jar mixes are pretty great.

But, of course, if you're making these cookies for yourself you can skip the put-it-in-a-jar step!  😊

IMPORTANT NOTES ABOUT THIS JAR MIX:  

• Jar mixes should be used within about a year unless you seal them (like with a FoodSaver and the jar attachment) or use oxygen absorbers.  
• If you decide to gift this the way I have pictured, use a piece of fabric about 6"x6".
• Making these cookies requires softened butter, vanilla, and eggs in addition to the dry ingredients in the jar mix.  You can find pantry-friendly substitutions here. 

OATMEAL CHOCOLATE PECAN COOKIES

PREP TIME (making the jar mix):  10 minutes
COOK TIME:  15-20 minutes

JAR MIX INGREDIENTS

In a wide-mouth quart jar, layer in order, packing the ingredients in tightly:

• 1 c. flour
• 1/2 c. sugar
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 c. packed brown sugar
• 1/2 c. old-fashioned (not quick-cooking) oats
• 1/2 c. chocolate chips
• 3/4 c. rice crispy cereal
• 1/3 c. chopped pecans

COOKING DIRECTIONS

Attach to the jar using a sticker or tag:

Preheat oven to 350 degrees.  In a large mixing bowl, cream 1/2 c. softened butter until fluffy.  Add 1 egg and 1 tsp. vanilla.  Gradually add jar mix.  Drop by rounded spoonfuls 2 inches apart on baking sheets.  Bake 8-10 minutes until golden.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

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"Oatmeal Chocolate Pecan Cookies" was the featured post 12/23
Easy Pantry Recipes was the featured blog 1/24

 

Vegetable Legume Soup (jar mix)

Can you believe a soup with zucchini, cauliflower, and peas that's pantry-friendly?  It's got hearty black-eyed peas and lentils, too.  Combine it with a slice of Rosemary Olive Oil Bread or Soft Two-and-a-Half-Hour Whole Wheat Bread, and you've got a perfect little meal!

As I mentioned in May, I'll be sharing jar mixes each month from now (May, really) through December to give you some great ideas for gift-giving to neighbors and friends.  I love the idea of giving a meal in a jar because it's such a time-saver for the recipient during a busy time of year.  I have had more than one friend tell me how perfect the meal in a jar was!

Plus, these are easy to make ahead for yourself, too.  Pull out a jar for a quick meal or a quick treat, or even in an emergency. 

IMPORTANT NOTES ABOUT THIS JAR MIX:  

• Jar mixes should be used within about a year unless you seal them (like with a FoodSaver and the jar attachment) or use oxygen absorbers.  
• You can purchase many of the ingredients in this Vegetable Legume Soup at your local grocery store.  
• You can purchase the dehydrated (or freeze-dried) ingredients at Thrive Life (where I get a little discount if you do) or at Honeyville or at Augason Farms, OR you can dry them yourself using a food dehydrator.  That link is to the dehydrator I use--I love it, but I know there are fancier ones out there, too. 
• If you decide to gift this the way I have pictured, use a piece of fabric about 6"x6".

VEGETABLE LEGUME SOUP

PREP TIME (making the jar mix):  10 minutes
COOK TIME:  45 minutes

JAR MIX INGREDIENTS

In a wide-mouth quart jar, layer in order, tamping down to help the ingredients settle (as needed):

• 1 c. dried zucchini (See notes above for purchase options for the freeze-dried and dehydrated ingredients.)
• 3/4 c. dried cauliflower
• 1/2 c. dried peas
• 1 tsp. onion powder
• 1/2 tsp. garlic salt
• 1 tsp. parsley
• 1/2 tsp. thyme
• 2 Tbsp. tomato bouillon (like this--I find it in the Mexican aisle of my local grocery store; can substitute chicken bouillon if desired)
• 1 tsp. oregano

In a small baggie, combine:

• 1/2 c. black-eyed peas
• 1/2 c. lentils

Place the baggie in the jar on top of the vegetables and spices.

Follow the updated directions below as well as
the correct layering order above.

COOKING DIRECTIONS

Attach to the jar using a sticker or tag:

Pour lentils and black-eyed peas from the baggie into a pot with 10 c. water.  Bring to a boil over high heat, then cover and simmer on low for 30 minutes.  Add all the vegetables and spices left in the jar and continue simmering 15 minutes.  

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

Chicken Noodle Soup in a Jar

If summer doesn't feel like the best time for soup, stick with me!  This soup is something special.  It's pantry-friendly.  That means it's shelf-stable, so you can put together the mix now and eat it come fall!  Or gift it.  

Soups are one of my favorite meals to just pull out of the pantry and make.  And this one is a great one because it's something you can gift to someone else, too!

As I mentioned in May, I'll be sharing jar mixes each month from now (May, really) through December to give you some great ideas for gift-giving to neighbors and friends.  I love the idea of giving a meal in a jar because it's such a time-saver for the recipient during a busy time of year.  I have had more than one friend tell me how perfect the meal in a jar was!

Plus, these are easy to make ahead for yourself, too.  Pull out a jar for a quick meal or a quick treat, or even in an emergency. 

And, hey, this is also a great thing to have on hand to make IN 15 MINUTES! to take to a sick friend, too.  There's something healing about chicken noodle soup.

IMPORTANT NOTES ABOUT THIS JAR MIX:  

• Jar mixes should be used within about a year unless you seal them (like with a FoodSaver and the jar attachment) or use oxygen absorbers.  
• You can purchase many of the ingredients in this Chicken Noodle Soup at your local grocery store.  
• You can purchase the dehydrated (or freeze-dried) ingredients at Thrive Life (where I get a little discount if you do) or at Honeyville or at Augason Farms, OR you can dry some of them yourself using a food dehydrator.  That link is to the dehydrator I use--I love it, but I know there are fancier ones out there, too. I dried my own celery and carrots for this recipe.  (And, to be honest, I can't believe how amazing they turned out!  They rehydrate just like fresh in this recipe.)
• If you decide to gift this the way I have pictured, use a piece of fabric about 6"x6".

CHICKEN NOODLE SOUP

PREP TIME (making the jar mix):  10 minutes
COOK TIME:  15 minutes

JAR MIX INGREDIENTS

In a wide-mouth quart jar, layer in order, tamping down to help the ingredients settle (as needed):

• 2 Tbsp. dried onion
• 3 Tbsp. chicken bouillon
• 1 Tbsp. parsley
• 3 Tbsp. non-dairy creamer (coffee creamer)
• 3 Tbsp. dehydrated celery (See notes above for purchase options for the freeze-dried and dehydrated ingredients in this recipe.)
• 1/4 c. dehydrated carrots
• 3/4 c. freeze-dried chicken
• 2  1/2 - 3 c. wide egg noodles

See below for updated directions.

COOKING DIRECTIONS

Attach to the jar using a sticker or tag:

Bring 10 c. water to a boil over high heat.  Add jar mix, then lower heat to medium-high and cook, uncovered, for 15 minutes.  

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

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by Estelle from Homemade on a Weeknight

Hearty Breakfast in a Jar

Breakfast from a jar?  Yep!  In fact, this hearty breakfast is full of protein, too.  Make several jars to have on hand any time--whether during an emergency or just in a pinch--or do what I love to do:  gift it!  

As I mentioned in May, I'll be sharing jar mixes each month from now (May, really) through December to give you some great ideas for gift-giving to neighbors and friends.  I love the idea of giving a meal in a jar because it's such a time-saver for the recipient during a busy time of year.  I have had more than one friend tell me how perfect the meal in a jar was when trying to grab something quick for dinner!

Plus, these are easy to make ahead for yourself, too.  Pull out a jar for a quick meal or a quick treat (coming soon), or even in an emergency. 

This recipe is courtesy Chef Tess from Honeyville, though I did make a few slight adjustments.  You can get all the ingredients from Honeyville, and you'll find links in her original blog post there.  You can also get the ingredients here (where I get a little discount if you do).  

I appreciated that Chef Tess pointed out there in her blog post that sometimes when you buy cans of freeze-dried food, they can seem a little spendy, but when you really look at how many pounds of meat or how many dozen eggs are in the can, it makes a lot more sense!

This was a delicious meal!  I'm so glad I tried it.  You'll notice in the photo below that the cooked eggs come out a little green with all the herbs added, but they're yummy.  And you might also notice that the little cooked sausage bits are hard to see among the potatoes (which look like meat, I think).  They're a little easier to recognize in the jar.

IMPORTANT NOTES ABOUT THIS JAR MIX:  

• Jar mixes should be used within about a year unless you seal them (like with a FoodSaver and the jar attachment) or use oxygen absorbers.  
• If you decide to gift this the way I have pictured, use a piece of fabric about 6"x6".

This is a really tasty and simple dish.  I really think this breakfast in a jar meal would make a perfect gift!

HEARTY BREAKFAST IN A JAR

PREP TIME (making the jar mix):  10 minutes
COOK TIME:  30 minutes

JAR MIX INGREDIENTS

In a wide-mouth quart jar, layer in order, tamping down to help the ingredients settle (as needed):

• 2 c. dehydrated diced potatoes (see notes above for ingredient purchase options)
• 1 c. freeze-dried sausage 

Then in a small baggie, combine:

• 1/2 c. freeze-dried scrambled eggs
• 1/3 c. freeze-dried cheddar cheese
• 1 tsp. Italian seasoning
• 1 tsp. parsley
• 1/2 tsp. salt

Place the baggie in the jar on top of the potatoes and sausage.

Word to the wise: make sure your hole punch doesn't cut out the instructions.  ;)
Also, I updated the directions below, so be sure you use those instead of what you see above. 

COOKING DIRECTIONS

Attach to the jar using a sticker or tag:

Place potatoes and sausage in a large bowl.  Pour 4 c. boiling water over.  Cover to allow rehydration for 15 minutes.  Mix baggie contents with 3/4 c. cold water, whisking well.  Let sit at least 5 minutes.  Heat 1 Tbsp. oil in a large skillet over medium heat.  Drain potatoes and sausage, then place in the large skillet.  Cook for 5 minutes without stirring.  Cook 10 more minutes, stirring every 5 minutes.  Meanwhile, heat a small skillet over medium-low, then place egg-cheese mixture in.  Cook several minutes until done.  Serve eggs over the potato mixture.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

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Peachy Oat Bread (jar mix)

I only make recipes that I think will taste good, but to be honest with you, this recipe blew me away.  The nuts and oats make it hearty and filling, and I just love the peach flavor.  So you're in for a treat!

This delicious peachy oat bread is the second in the Jar Mix series I'm running here from now through December.  This recipe was adapted from Natalie's Peach Crisp Bread over at Super Healthy Kids.  This recipe is shelf-stable, including the ingredients you add for baking!  Woot!

As I mentioned in May, I'll be sharing jar mixes each month from now (last month, really) through December to give you some great ideas for gift-giving to neighbors and friends.  I love the idea of giving a meal in a jar because it's such a time-saver for the recipient during a busy time of year.  I have had more than one friend tell me how perfect the meal in a jar was!  I'm sure this bread in a jar will be no different.

Plus, these are easy to make ahead for yourself, too.  Pull out a jar for a quick meal or a quick treat, or even in an emergency.  (Snow days seems so far away!)

IMPORTANT NOTES ABOUT THIS JAR MIX:  

• Jar mixes should be used within about a year unless you seal them (like with a FoodSaver and the jar attachment) or use oxygen absorbers.  
• You can purchase all of the ingredients in this Peachy Oat Bread at your local grocery store. 
• If you decide to gift this the way I have pictured, use a piece of fabric about 6"x6".
• Eggs, butter, and milk will be mixed in to the jar mix when making this bread.  You can find suggestions for pantry-friendly substitutions for these fresh ingredients here if you want a fully shelf-stable version of this recipe.  I made this recipe that way (using shelf-stable ingredients only) and it was delicious.

PEACHY OAT BREAD

PREP TIME (making the jar mix):  10 minutes
COOK TIME:  45-50 minutes

JAR MIX INGREDIENTS

In a wide-mouth quart jar, layer in order, tamping down to help the ingredients settle (as needed):

• 1 c. wheat flour
• 1/2 c. white flour
• 1/4 c. brown sugar
• 1 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. baking soda
• 3/4 c. diced dried peaches
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 3/4 c. rolled oats (not quick-cooking)
• 1/2 c. pecans (optional)

Directions have been adjusted slightly from those shown here.  See directions below.

COOKING DIRECTIONS

Attach to the jar using a sticker or tag:

In a mixing bowl, cream together 1/2 c. softened butter, 2 eggs, and 1 tsp. vanilla.  Add jar ingredients and 1  1/4 c. milk, mixing on low until well-blended.  Spray an 8x4 loaf pan with cooking spray.  Pour batter in loaf pan.  Bake at 350 degrees for 45-55 minutes or until a knife inserted in the center comes out clean.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

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Taco Soup (jar mix)

I'm so excited to share with you a different style of pantry-friendly, shelf stable meals and goodies for the next several months!  These are commonly known as jar meals or meals in a jar.

From now through December, my monthly blog post will follow this same great theme:  jar mixes!  If you've never heard of jar mixes, they are both tasty and fun.  Dry ingredients are layered in a quart jar and then mixed with wet ingredients and cooked.  There are jar mixes for bread, soup, meals, cookie mixes, and more.  

There are two big reasons I love jar mixes.

First, you can create them similar to the "cook once a month" method of meal planning and freezing meals.  The idea there is to dedicate one whole day to assembling many meals, then freezing them for use all month long.  The idea here with jar meals is to spend a little time assembling several jars that you can just keep on hand for months, using them whenever you're in a pinch.  

Second, these make the best gifts!  I love giving these out at Christmastime when people are often inundated with treats.  For soups and meals, it provides a ready-made meal at a busy time of year.  For something like cookie mixes, it provides a treat that doesn't have to be eaten right away--the recipient can whip it up at the end of January or the middle of March instead.

IMPORTANT NOTES ABOUT THIS JAR MIX:  

• Jar mixes should be used within about a year unless you seal them (like with a FoodSaver and the jar attachment) or use oxygen absorbers.  
• You can purchase many of the ingredients in this Taco Soup at your local grocery store.  
• You can purchase the dehydrated (or freeze-dried) ingredients at Thrive Life (where I get a little discount if you do), or you can dry them yourself using a food dehydrator (which is what I did for this recipe).  That link is to the dehydrator I use--I love it, but I know there are fancier ones out there, too.  Be aware that the beans in this recipe must be cooked first and then dehydrated; do not use uncooked beans.  Thrive Life calls these "quick beans."  I just cooked and then dehydrated the beans myself, but you could drain and rinse a can of beans, then dehydrate them.  To dehydrate the corn myself, I literally just drained a can of corn then put it in the Food Saver dehydrator.  Soooo easy.
• If you decide to gift this the way I have pictured, use a piece of fabric about 6"x6".
• Last note:  You  may notice that the order in which I originally layered this Taco Soup jar mix as shown in the photo differs from the directions shown below.  That's because the tomato powder hardens like nobody's business when it's all together like that.  (I had to use a sharp knife to cut it in pieces and get it out--and it had only been in the jar a few days.)  So definitely follow the directions for jar mix assembly, not the photo.

TACO SOUP

PREP TIME (making the jar mix):  10 minutes
COOK TIME:  25 minutes

JAR MIX INGREDIENTS

In a wide-mouth quart jar, layer in order, tamping down to help the ingredients settle (as needed):

• 1/2 c. rice
• 1 c. dehydrated corn
• 1/2 c. dried onion 
• 1  1/2 c. quick beans (meaning: cooked then dehydrated or freeze-dried), either black or pinto or half & half (see notes above)
• 1/2 c. tomato powder (available here and here)
• 1 Tbsp. taco seasoning
• 1 Tbsp. dried cilantro
• 2 tsp. cumin
• 1 tsp. chili powder
• 1 tsp salt

note: directions shown here are incorrect; consult the directions below

COOKING DIRECTIONS

Attach to the jar using a sticker or tag:

Place contents of jar in a large soup pot with 12 c. water.  Bring to a boil and reduce heat to medium.  Cover and simmer 20 minutes or until beans, corn, and rice are tender.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

To print this recipe, hit the "print" button below.  If you don't see the print button, scroll back up and click on the title of this blog post, then scroll back down and you'll find the button below.

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Quick Cakes Recipes - makes a great gift!

Most of the recipes I post here are for meals, but you've probably noticed I sprinkle in a few sweet treats now and then, too.  I've got another idea that makes not only a yummy little individual dessert that's made in a minute or two in the microwave, but a great gift idea as well!  It's called:

Quick Cakes!

All the ingredients are pantry-friendly (shelf-stable), of course!

These make great little birthday, Mother's Day, Father's Day, graduation, and Christmas holiday gifts.  I gave these away at Christmastime (as you can see by the poinsettia bow), and they were a HUGE hit!

Plus, they make a fun option for individual cakes at a birthday party!  Just imagine everyone getting to mix up their own.

2023 NOTE:  I made these cute Quick Cakes recipe cards a few years ago with a company that has changed its platform and no longer facilitates this kind of flexible creativity.  So you can either just write the recipes I'll share here on a little index card for gifting, or order the new set I've made using my favorite digital scrapbooking program at this link for professional printing! 

My new set is on a thick, glossy 8.5x11 scrap page, 
so you'll just cut them apart like this.  Punch holes
in the corners, then put a clasp right through them all.

If you're going to gift them, gifting with a cake mix is perfect!

All right, now we're ready to have a look at these easy recipes!

First, the Helpful Hints:

• Use Betty Crocker cake mixes for best results.
• Stir batter for 1 minute until smooth.
• All recipes can be made in cereal-size bowls.  20-oz. plastic, paper, and foam bowls are great for easy clean-up.   They can also be made in large (microwaveable) mugs.
• Microwave cooking times can vary.  Adjust time 5-10 seconds if necessary.

M&M FROSTED CAKE

Mix together in a cereal-size bowl 1/2 c. white cake mix, 1/3 c. water, 1/2 tsp. powdered sugar.  Stir for 1 minute.  Microwave about 90 seconds.  Top with prepared chocolate or vanilla frosting and M&Ms.

CARAMEL TURTLE CAKE

Mix together in a cereal-size bowl 1/2 c. yellow cake mix, 1/3 c. water, 1/2 tsp. powdered sugar.  Stir for 1 minute.  Microwave about 90 seconds.  Top with chopped pecans, chocolate chips, and warmed caramel topping.

ROCKY ROAD CAKE

Mix together in a cereal-size bowl 1/2 c. chocolate cake mix and 1/3 c. water.  Stir for 1 minute.  Microwave about 90 seconds.  Top with marshmallows, chocolate chips, and chopped almonds.  Microwave an additional 10 seconds to soften the chocolate chips.

STRAWBERRY SHORTCAKE

Mix together in a cereal-size bowl 1/2 c. white or yellow cake mix, 1/3 c. water, 1/2 tsp. powdered sugar.  Stir for 1 minute.  Microwave about 95 seconds.  Top with strawberry jam (or fresh sliced strawberries).

GERMAN CHOCOLATE CAKE

Mix together in a cereal-size bowl 1/2 c. chocolate cake mix and 1/3 c. water.  Stir for 1 minute.  Microwave about 90 seconds.  Top with coconut, chocolate chips, and chopped pecans.  Microwave an additional 10 seconds to soften the chocolate chips.

MINT CHOCOLATE CHIP CAKE

Mix together in a cereal-size bowl 1/2 c. chocolate cake mix and 1/3 c. water.  Stir for 1 minute.  Microwave about 90 seconds.  Top with mint chocolate chips.

CARROT CAKE

Mix together in a cereal-size bowl 1/2 c. carrot cake mix and 1/3 c. water.  Stir for 1 minute.  Microwave about 90 seconds.  Cool slightly, then frost with prepared cream cheese frosting.

MOLTEN LAVA CAKE

Mix together in a cereal-size bowl 1/2 c. chocolate cake mix and 1/3 c. water.  Stir for 1 minute. Place 5 generous teaspoons of hot fudge topping on top.  Microwave about 90 seconds.  Increase cooking time if fudge topping is cold.

OREO COOKIE CAKE

Mix together in a cereal-size bowl 1/2 c. white cake mix and 1/3 c. water, and 1 crushed Oreo cookie.  Stir for 1 minute.  Microwave about 95 seconds.  Sprinkle with another crushed Oreo and prepared whipped topping (or prepared Dream Whip for pantry-friendly version).

LEMON CAKE

Mix together in a cereal-size bowl 1/2 c. lemon cake mix and 1/3 c. water.  Stir for 1 minute.  Microwave about 90 seconds.  Dust warm cake with powdered sugar.

These little recipes are great for parties, too, where everyone makes their own individual cakes.  

And I love having them on hand just in case anyone I know needs a little treat.  :) 

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My Canned Food Rotation System

Canned food is a great thing to have on hand for everyday situations as well as emergency ones.  After learning that canned goods last about 3-6 years beyond the date stamp on the can, you're probably realizing--like I have--that keeping as many extras on hand as possible is a pretty wise thing to do.

From impassable snow-packed roads to pre-hurricane panic buying and even a worldwide pandemic, you just never know when having some ready-to-prepare meals stored might come in pretty handy.

It's important, though, to keep track of what you have and by when it should be used.  I started doing this years ago by first buying a separate storage cabinet and then filling it with canned goods.  I had dry soup mixes and cans of tomatoes, beans, corn, peaches, pears, soup, tuna, chicken, etc.  (This certainly doesn't have to be stored in a special cabinet like mine, especially if you have a large pantry.  However, this is what works for me.  I've heard of boxfuls under beds, so do whatever works for you.)

MY CANNED FOOD ROTATION SYSTEM
If you search "food storage system" on Pinterest, there are a lot of cool things you can build (or buy) that will automatically rotate your canned goods.  There isn't one "right way," so just be sure you find something that works for you.  My method is just the one that works for me without a lot of effort.

First of all, I rotate all my canned food every two years.  So everything I buy in 2020 will be used in 2022.  Everything I'm using in 2020 was purchased in 2018.  To keep track of all this, I put stickers on the cans.  Like this.

Each sticker is for a different year.  You can see 3 here--one I'll be using this year (2020), one I'll be using next year (2021), and one I'll be using in 2022.  I've used star and heart stickers before, too.  :)  And I even have a master sheet letting me know which stickers I used for which year so I don't forget.  My brain has a lot of things in it, so sometimes the small ones fall out.

I keep the different years on different shelves.  I use that year's cans throughout the year, restocking my regular pantry with them until they're gone.  (Then I have room on the shelf to buy this year's food.)  Buying a few extra cans each shopping trip just about does it.

I definitely recommend some longer-term canned goods, too, that you don't have to rotate as often.  Dry canned goods in bigger #10 cans like oatmeal and rice and dried apples can stay in a dark, cool place for 20 years or more!  I just write the purchase dates on the labels on these.  I only use the sticker method for the ones I'm rotating every few years.  I really like having a few things I can buy and just forget about for a decade or two.

ONE BIG THING I LEARNED
I learned a few things about my canned food storage during COVID-19 isolation.  The pandemic (and questioning whether I really wanted to go out to go to the store or not) made me consider my stored food for actual daily use instead of just in theory.  I discovered that my method could use a little bit of improvement.  It was pretty good, and I'd been doing this for 15 or 20 years, but one thing I could do a little better would be to have a solid plan.

I'd heard the advice "store what you eat," which is great advice, and that's what I'd been doing.  But I realized I didn't have an end goal.  So we have extra peanut butter and jam, but do I have a plan to be able to make bread?  I have tomatoes and pasta sauce, but is it in the right ratio to the noodles?  What would I do with a can of evaporated milk?  I've heard it's a good substitution for milk, but have I tried it in a recipe?

So I have made some notes about how to improve what I store.  I started experimenting with recipe substitutions, as you know from reading this blog.  :)  But I also realized what I could use more of or didn't need as much of.

I have decided that to make my canned food storage more efficient, I would make a meal plan with enough meals for 3 weeks--all made just from my canned food storage.  I can do that from a lot of the recipes I have here, in fact.  (And canned soup does the trick, too.  So does a bowl of oatmeal.)  And that's how my 21-Day Meal Plan was born.  You can head over to that link for a (free) printable, too.

Having an actual plan means that when I buy those extra canned goods for my storage cabinet, I will be making sure I'm not left with a cake mix and a can of pinto beans at the end of the day.

Have you found a good method for rotating your canned goods?  Do you have a good plan for using them?  I'd love to hear about them--let me know in the comments below.  

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