A One-Month Shelf-Stable Food Menu Your Family Will Love
Now that most of the country is practicing social isolation, people are turning more and more often to their pantries to make meals from shelf-stable ingredients.
Do you ever wonder what on earth you’d eat if you had to rely solely on the items in your pantry? How could you possibly make tasty meals from these items you have stashed away? Do you imagine a future filled with cans of Spaghetti-O’s and saltine crackers?
Trust me when I tell you, you can do much better than that. Here’s a menu that you can adjust to your family’s preferences.
A one-month menu of shelf-stable dinners
If you have fresh or frozen ingredients on hand, feel free to substitute them in for shelf-stable ones. If you’re a vegetarian, a lot of these meals can be converted by simply omitting the meat or replacing the meat with lentils or beans. Tweak the meals according to your family’s preferences and allergies or intolerances.
Menu: Week One
- 5-Can Chili
- Chili Pie
- Tuna Noodle Casserole
- Chicken Alfredo and Pasta
- Udon Noodles in Peanut Sauce
- Scalloped Potatoes with Ham
- Mexican Pizza Pie
Menu: Week Two
- Shepherd’s Pie
- Vegetable Soup
- Chicken and Dumplings
- One-Pot Beans and Rice
- Spaghetti
- Bread and Gravy
- Pantry Potato Soup
Menu: Week Three
- Goulash
- Vegetable Fried Rice
- Chicken and Dressing
- Jambalaya
- Fry Bread Tacos
- Split Pea Soup
- Pasta Primavera
Menu Week Four
- Pasta Fagioli
- Chicken Pot Pie
- Poor Man’s Stroganoff
- Baked Beans with Ham and Sweet Potatoes
- Baked Bean Chili
- Southwestern Chicken and Rice
- Corn Chowder
I like to save leftovers from dinner for the following day’s lunch. Shelf-stable breakfasts are pretty simple with things like powdered milk, dried fruit, and cereal or oatmeal. You can get all these recipes and a shopping list in my PDF book, The Stockpile Cafe, for just $5.
Below, find one of my family’s favorite shelf-stable recipes.
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