If you want to get to the point that you don’t have to go to the store, you can make some plans before your next payday! As payday approaches, follow these steps:
1. Inventory Your Cupboards. Take a good look at what you have on hand. this shouldn’t be hard or a lengthy process. Jot down names of items and how many of each you have on your shelves under different headings, such as: canned goods, frozen foods, etc.
2. Plan meals from food on hand. If you’re unable to get to the store until the payday after next, what meals could you make from what you have on hand? Most people are surprised to discover that even in a rather empty-looking kitchen, they can usually gather up supplies for several meals. Try to create enough simple meals to last until your 2nd payday.
3. Assess basic needs. You’ll find there are some meals you could make if you only had this or that item. Begin to list those things among your needs. Also list other “must have” items. Are you out of toothpaste? Does the baby need milk? Make sure you include NEEDS only- those items necessary to nutritionally feed your family from one payday to the next. Also include non-food items such as toiletries and baby items. Do not include WANTS (those things you would like but can live without) When your list of needs is complete, estimate the cost of each item and add prices together for an estimated total.
First Payday Program
4. Look at your paycheck. Now you are ready to begin actually gaining control of your grocery money. Consider the net amount of your paycheck. Subtract from it the amount of fixed bills and other obligations that need to be paid out of this paycheck. Also deduct out of the ordinary but necessary expenses. Next subtract the estimated total of your grocery NEEDS. The remaining figure is called the “workable amount”. It is the amount of money you can spend on groceries other than absolute needs. Do not be discouraged if this amount is small. Even a few dollars of workable money will get you started! If your economic situation is such that creating a workable amount each payday seems impossible, consider this option. Determine an amount, however small, to pull from your paycheck as if it were a bill. Use this preselected amount as your workable amount. No matter how small your beginnings, the entire program will eventually function for you.
5. Read the ads. Look over your local ads (in print flyers or online) . Pinpoint loss leaders on items you frequently use that are different from items you already have on hand. If possible, choose foods that will combine with other foods you have on hand to increase the number of simple meals you can serve. (If any of the items on sale are on your NEEDS list, make a note of it. Add those bargain-price items to your list and consider buying them in such quantities as space, shelf life, needs and money will allow. Try to choose those groceries that will stretch your money the furthest. Since your workable amount may be limited at this time, you may want to divide your money between food categories to help ensure balanced meals. For example, if your workable amount is $48, you could limit your bargain spending to $10 for meats, $10 for canned goods, $10 for produce, $10 for staples (flour, oil, spices) and $8 wherever it will stretch the categories the most. Then , as you read the ads, decide which are the best buys for your needs in each food category. You will get the most mileage out of your workable amount ny deciding beforehand to choose a VARIETY of goods.
6. Shop using your best skills. Employ comparative shopping skills (unit pricing, brand choice, store choice) to purchase the items on your “needs” list. (Make it a challenge to spend less than your estimated amount.) Buy just enough of your needs items to get by until you see a sale when you can stock up. Also, go ahead and buy your selected specials with the workable amount you set aside.
7. Reassess your needs. Add your new purchases to your inventory list . As your second payday approaches, reevaluate your needs and adjust your menus. At this point, your needs will have changed to some degree since you will have used up some of the commodities that figured in your first menu plan. You may even be out of mustard or toothpaste or some other item that was in stock earlier. Your new menus should reflect your loss leader purchases from last payday.
Second Payday
8. Divide your paycheck. Follow the same steps for determining your workable amount as you used the first payday, including the deduction of the estimated amount of your grocery needs. If you were able to plan enough meals from your cupboard the first time to carry you into this second pay period, your workable amount should increase noticeably. If you had a long “needs” list on your first payday, freeing money for loss leader sales will be a slower process. However, you will eventually see progress.
9. Again read the ads. Following the same pattern as last pay period, check the ads for items on sale that you constantly use. Still try to purchase a variety of items: those that will best extend that budget by providing you with well-balanced meals. As much as possible, buy commodities different from those you have on hand.
10. Shop. Using your sharpest skills, buy your necessities and stock up on your choice of bargains. When you place new items in your pantry, mark them on your inventory sheet and compile new menus to reflect your new purchases.
11. Try to stretch your budget further each paycheck. On your third or fourth payday, you may be ready to “share and save”. Check into the possibility of purchasing some items in greater bulk with your workable amount, perhaps a wholesale outlet. Divide the purchases and the costs with friends. This plan should be repeated until most of your grocery shopping is being allocated for specials and loss leader items. Your pantry should eventually contain a sufficient variety of foods in a sufficient amount that you can serve several weeks of well-balanced meals without going to the store. You will then only need to go to the store when you see prices you consider low enough to pay.
Keep the ball rolling.
As you work with your new meal planning and shopping skills each pay period, you will gain more and more confidence in your abilities. The fuller your pantry grows, the more in control you will feel. The habits you develop as you progress are meant to be ongoing. Ever should you slip back into the “old “ way of menu planning and shopping. Furthermore, menus should be planned Fromm what’s on hand. From now on, shopping should be done from the specials in the ads. If a shopping trip or a meal you plan doesn’t work out, you now have the flexibility to shift plans and adjust meals at will. You are no longer going to the store each week to buy specific foods for specific meals. Your meals come out of your well supplied cupboards. Instead you are buying just what you need to keep your pantry stocked.
Your workable amount will grow larger each paycheck until ALL of your grocery money is free for purchasing sale items. Since you don’t HAVE to go to the store, since you have ALL your grocery money to spend on good deals, you can begin to compile a calendar of best time to buy each commodity that you or your family uses. As the time to purchase each item draws near, review your alternative sources. Compare prices and buy where you can get the best deal, from a co-op, from an outlet or as a loss leader in the store.
Resist the temptation to slip into purchasing habits. You will not necessarily buy the same item from the same source in the same month each year. Constantly watch prices to remain aware of your best options. If, during the course of a pay period, you don’t see a bargain that meets your current needs- don’t buy! Save the money to really stock up when you see something you want. Remember—YOU are now in control!!
Sunday, June 16, 2019
Thursday, September 27, 2018
Step #8
Oops!!! The previous post printouts really go best with this post!!
Step #8 - During this step, we’ll provide substitution ideas for your two week perishables ( the items you marked as “W” on your menu plan.)
Fruit and Vegetable Substitutes:
-Frozen, canned, dried (soft), dehydrated (crisply dried) and freeze-dried fruits/vegetables
For Vitamin A, store items like apricots, carrots, peaches, pumpkins,tomatoes, yams
For Vitamin C, store items like Mandarin oranges,green chilies, mangos, pineapple and tomatoes
- Grow your own vegetable garden or fruit trees.
Look at the printable: Pros and Cons of fruit/vegetable substitutes, along with how to use these substitutes (found as printables in previous post)
Some people worry they will not get as much nutrition from canned products as they do from fresh produce. The University of California, Berkeley issued this statement: “Fresh veggies and fruits (purchased in a grocery store) are not always the most nutritious, since many are harvested before they’re ripe, trucked thousands of miles and stored for long periods- in which case nutrient losses can be substantial. Thanks to improved technology, canned foods retain most of the food’s vitamins and minerals. The heating process of commercial canning partly destroys some vitamins but some nutrient loss is inevitable when food is prepared.”
Step #8 - During this step, we’ll provide substitution ideas for your two week perishables ( the items you marked as “W” on your menu plan.)
Fruit and Vegetable Substitutes:
-Frozen, canned, dried (soft), dehydrated (crisply dried) and freeze-dried fruits/vegetables
For Vitamin A, store items like apricots, carrots, peaches, pumpkins,tomatoes, yams
For Vitamin C, store items like Mandarin oranges,green chilies, mangos, pineapple and tomatoes
- Grow your own vegetable garden or fruit trees.
Look at the printable: Pros and Cons of fruit/vegetable substitutes, along with how to use these substitutes (found as printables in previous post)
Some people worry they will not get as much nutrition from canned products as they do from fresh produce. The University of California, Berkeley issued this statement: “Fresh veggies and fruits (purchased in a grocery store) are not always the most nutritious, since many are harvested before they’re ripe, trucked thousands of miles and stored for long periods- in which case nutrient losses can be substantial. Thanks to improved technology, canned foods retain most of the food’s vitamins and minerals. The heating process of commercial canning partly destroys some vitamins but some nutrient loss is inevitable when food is prepared.”
LEVEL TWO- Perishable Back-up Plan
Step 6- Consider whether you have substitutes for “2 week perishables”
Step 7- Divide each item on menu into categories based on shelf-life
We now move to Level 2: Perishable Back-up Plans.
Step #6- As a family, discuss the following questions:
Do we have a substitute for fr3ssh fruits and vegetables.
Do we have a substitute for Fresh milk?
Do we have a substitute for breads?
Do we have a substitute for refrigerated meats?
( Don’t worry if you answered “no”- we’ll start posting ideas soon!)
Step #7- Divide the ingredients on your menu plan into categories based on shelf-life:
Using your “Three Month Food Storage Plan”, list “W”, “M” or “Y” for each ingredient in the “W, M or Y” column:
“W” (for Weeks)- Foods lasting only a few weeks (or short-term refrigerated foods)
“M” (for Months)- Foods lasting only a few months (or long-term refrigerated items and
freezer items)
“Y” (for Years)- Foods lasting for a few years (or items that do not need electricity to be stored)
Highlight all ingredients listed as a “W”
Pros and Cons of Fruit and Vegetable Substitutes
How to Use Fruit and Vegetable Substitutes
Step 7- Divide each item on menu into categories based on shelf-life
We now move to Level 2: Perishable Back-up Plans.
Step #6- As a family, discuss the following questions:
Do we have a substitute for fr3ssh fruits and vegetables.
Do we have a substitute for Fresh milk?
Do we have a substitute for breads?
Do we have a substitute for refrigerated meats?
( Don’t worry if you answered “no”- we’ll start posting ideas soon!)
Step #7- Divide the ingredients on your menu plan into categories based on shelf-life:
Using your “Three Month Food Storage Plan”, list “W”, “M” or “Y” for each ingredient in the “W, M or Y” column:
“W” (for Weeks)- Foods lasting only a few weeks (or short-term refrigerated foods)
“M” (for Months)- Foods lasting only a few months (or long-term refrigerated items and
freezer items)
“Y” (for Years)- Foods lasting for a few years (or items that do not need electricity to be stored)
Highlight all ingredients listed as a “W”
Pros and Cons of Fruit and Vegetable Substitutes
How to Use Fruit and Vegetable Substitutes
Saturday, September 22, 2018
Step 5 continued
Continue to increase your food storage by two weeks. As you set aside money and look around for sales, here are some ideas for preserving your resources:
1. Pay a full tithing (blessings and wisdom for managing your resources will come from keeping this commandment.
2. Decrease your restaurant/ fast food meals by half and eat at home instead.
3. Instead of buying individual size fruit or yogurt cups for packed lunches, which are usually more expensive, buy a regular size can of fruit or yogurt and separate into small reusable storage containers.
As you prayerfully consider how to build up your storage, remember the Scripture: “I know that the Lord giveth no commandments unto the children of men, save he should prepare a way for them that they may accomplish the thing which he commanded them.”
Create a Casserole
Mix and Match Soups
Continue with your goal of purchasing 2 wheels of food storage. Here are some more ways to preserve your resources.
1. Pay a generous fast offering. (The Lord will bless you as you help others in need!)
2. Teach your children to take smaller portions so they don’t waste their food- they can always have seconds if they are still hungry.
3. Don’t throw away leftovers - use them in another meal ( see “Create A Casserole” and “Mix and Match Soup” for leftover ideas.
4. Convenience food items are often more expensive than their equivalent homemade equivalents. By making your own convenience items from scratch, the savings could be used for food storage.
5. Teach your family to turn off the water when soaking up their hands, instead of letting the water run.
6. Teach your family to turn off lights as they leave a room.
7. Instead of buying your lunch, pack your lunch.
To help increase your storage, it is best to have a specific food storage area ( even if it is under your bed) so you can see how much you have and so you don’t inadvertently use it up because it is mixed in with your regular foods.
While working on this step, ponder this counsel from the Church: “We must learn to distinguish between wants and needs. We should be modest in our wants. It takes self-discipline to avoid the “but now, pay later” philosophy and to adopt the “ save now and buy later “ practice!
Next week, we will take our food storage program to a whole new level!!!
1. Pay a full tithing (blessings and wisdom for managing your resources will come from keeping this commandment.
2. Decrease your restaurant/ fast food meals by half and eat at home instead.
3. Instead of buying individual size fruit or yogurt cups for packed lunches, which are usually more expensive, buy a regular size can of fruit or yogurt and separate into small reusable storage containers.
As you prayerfully consider how to build up your storage, remember the Scripture: “I know that the Lord giveth no commandments unto the children of men, save he should prepare a way for them that they may accomplish the thing which he commanded them.”
Create a Casserole
Mix and Match Soups
Continue with your goal of purchasing 2 wheels of food storage. Here are some more ways to preserve your resources.
1. Pay a generous fast offering. (The Lord will bless you as you help others in need!)
2. Teach your children to take smaller portions so they don’t waste their food- they can always have seconds if they are still hungry.
3. Don’t throw away leftovers - use them in another meal ( see “Create A Casserole” and “Mix and Match Soup” for leftover ideas.
4. Convenience food items are often more expensive than their equivalent homemade equivalents. By making your own convenience items from scratch, the savings could be used for food storage.
5. Teach your family to turn off the water when soaking up their hands, instead of letting the water run.
6. Teach your family to turn off lights as they leave a room.
7. Instead of buying your lunch, pack your lunch.
To help increase your storage, it is best to have a specific food storage area ( even if it is under your bed) so you can see how much you have and so you don’t inadvertently use it up because it is mixed in with your regular foods.
While working on this step, ponder this counsel from the Church: “We must learn to distinguish between wants and needs. We should be modest in our wants. It takes self-discipline to avoid the “but now, pay later” philosophy and to adopt the “ save now and buy later “ practice!
Next week, we will take our food storage program to a whole new level!!!
Tuesday, September 18, 2018
Step #5
If you haven’t finished evaluating your food storage, continue with Step #4 in preparation for the final Step of Level 1!
Now on to Step #5!
Step #5- Set goal to increase food storage by two weeks
Take the calculations you made on your “Three Month Food Storage Plan” and determine what items you need to purchase in order to have a full two weeks of food storage.
Pray to have wisdom to spend your money prudently:
- Decide if you really need something before purchasing it.
- There is a difference between “wants” and “needs”; reduce your purchases on “wants” and put that money toward your food storage.
Pray for ways to meet your goals, even with limited resources.
Continue on this step for the next 4 weeks. During this time, purchase as much of a two week supply as you can; however, do not go into debt for your food storage. Even setting aside an extra can or two of food each week is making progress. The Lord will bless you if you do your part!
Now on to Step #5!
Step #5- Set goal to increase food storage by two weeks
Take the calculations you made on your “Three Month Food Storage Plan” and determine what items you need to purchase in order to have a full two weeks of food storage.
Pray to have wisdom to spend your money prudently:
- Decide if you really need something before purchasing it.
- There is a difference between “wants” and “needs”; reduce your purchases on “wants” and put that money toward your food storage.
Pray for ways to meet your goals, even with limited resources.
Continue on this step for the next 4 weeks. During this time, purchase as much of a two week supply as you can; however, do not go into debt for your food storage. Even setting aside an extra can or two of food each week is making progress. The Lord will bless you if you do your part!
Sunday, September 16, 2018
Step 4
Last week's step #3 was to calculate how much of each ingredient on your menu plan you need for 3 months and record it under the "Amount for 3 mo" column.
If this step isn't completed, finish it before starting step #4, which is to "Evaluate Your Pantry."
. Look through your pantry for the ingredients listed on
your menu plan.
. Subtract the ingredients you have in your pantry from
what you have listed under "Amount for 3 mo."
. Using the totals, create a shopping list of the items
you need to complete a three month's supply.
. Don't be overly concerned about having a "perfect" menu
plan--right now we are practicing. Soon, we'll start
giving you information to help you revise your menu plan. In the meantime, just continue practicing!
The Church "Provident Living" website says: "Heavenly Father has lovingly commanded us to 'prepare every needful thing' (see D&C 109:8) so that, should adversity come, we may care for ourselves and our neighbors.
Consider giving the Savior this gift for Christmas--a determination to not only prepare your family, but to be prepared to help others in times of crisis.
If this step isn't completed, finish it before starting step #4, which is to "Evaluate Your Pantry."
. Look through your pantry for the ingredients listed on
your menu plan.
. Subtract the ingredients you have in your pantry from
what you have listed under "Amount for 3 mo."
. Using the totals, create a shopping list of the items
you need to complete a three month's supply.
. Don't be overly concerned about having a "perfect" menu
plan--right now we are practicing. Soon, we'll start
giving you information to help you revise your menu plan. In the meantime, just continue practicing!
The Church "Provident Living" website says: "Heavenly Father has lovingly commanded us to 'prepare every needful thing' (see D&C 109:8) so that, should adversity come, we may care for ourselves and our neighbors.
Consider giving the Savior this gift for Christmas--a determination to not only prepare your family, but to be prepared to help others in times of crisis.
Saturday, September 15, 2018
On to Step 3!!!
Step #3-
Take all of the ingredients from your menu plan and multiply them to know how much you need for 3 months.
If you created a 2-week menu plan, multiply each ingredient by 6 and record the total under “Amounts” on your “Three Month Food Storage Plan” form
Attached is a measurement conversion chart to help you figure out how much you need for 3 months
Continue saving money or shopping for sales.
Next week we will proceed to step #4.
In the meantime, remember that preparedness comes in 2 parts- physical and spiritual. As part of your spiritual preparedness, give the Savior the gift of accepting the challenge to read 5 pages of Scripture each day.
Here is an equivalency chart:
MEASUREMENT TABLE
3 teaspoons------------1 tablespoon
2 tablespoons----------1 fluid ounce
4 tablespoons----------¼ cup
8 tablespoons----------½ cup
16 tablespoons---------1 cup
1 cup -----------------8 fluid ounces or ½ pint
2 cups ----------------1 pint
2 pints ---------------1 quart or 4 cups
4 quarts --------------1 gallon
8 quarts --------------1 peck
1 fluid ounce----------2 tablespoons
4 fluid ounces --------½ cup
8 fluid ounces --------1 cup
32 fluid ounces -------1 quart
16 ounces -------------1 pound
2 cups liquid ---------1 pound
4 cups flour ----------1 pound
2 cups white sugar-----1 pound
2 2/3 cups brown sugar-1 pound
3 ½ cups powdered sugar-1 pound
2 cups butter ---------1 pound
4 tablespoons flour ---1 ounce
1 ounce chocolate -----¼ cup cocoa
1 square bitter chocolate-1 ounce
2 cups dried beans-----1 pound
3 cups oats -----------1 pound
#10 cans --------------approximately 12 cups
Measurement-Conversionshttps://cdn.fbsbx.com/v/t59.2708-21/41364668_1089528244549675_3798765626894319616_n.pdf/
Measurement Conversions and AbbreviationsIngredient EquivalentsMeasurement Conversions and Abbreviations
Take all of the ingredients from your menu plan and multiply them to know how much you need for 3 months.
If you created a 2-week menu plan, multiply each ingredient by 6 and record the total under “Amounts” on your “Three Month Food Storage Plan” form
Attached is a measurement conversion chart to help you figure out how much you need for 3 months
Continue saving money or shopping for sales.
Next week we will proceed to step #4.
In the meantime, remember that preparedness comes in 2 parts- physical and spiritual. As part of your spiritual preparedness, give the Savior the gift of accepting the challenge to read 5 pages of Scripture each day.
Here is an equivalency chart:
MEASUREMENT TABLE
3 teaspoons------------1 tablespoon
2 tablespoons----------1 fluid ounce
4 tablespoons----------¼ cup
8 tablespoons----------½ cup
16 tablespoons---------1 cup
1 cup -----------------8 fluid ounces or ½ pint
2 cups ----------------1 pint
2 pints ---------------1 quart or 4 cups
4 quarts --------------1 gallon
8 quarts --------------1 peck
1 fluid ounce----------2 tablespoons
4 fluid ounces --------½ cup
8 fluid ounces --------1 cup
32 fluid ounces -------1 quart
16 ounces -------------1 pound
2 cups liquid ---------1 pound
4 cups flour ----------1 pound
2 cups white sugar-----1 pound
2 2/3 cups brown sugar-1 pound
3 ½ cups powdered sugar-1 pound
2 cups butter ---------1 pound
4 tablespoons flour ---1 ounce
1 ounce chocolate -----¼ cup cocoa
1 square bitter chocolate-1 ounce
2 cups dried beans-----1 pound
3 cups oats -----------1 pound
#10 cans --------------approximately 12 cups
Measurement-Conversionshttps://cdn.fbsbx.com/v/t59.2708-21/41364668_1089528244549675_3798765626894319616_n.pdf/
Measurement Conversions and AbbreviationsIngredient EquivalentsMeasurement Conversions and Abbreviations
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