When you’re starting out to keep a certain number of meals on hand, it’s best to keep a stock of certain things handy. Time constraints and expense as well as your personal and family tastes in food often make these decisions for you. As much as I would like to say that you should have all of the following, your skills, taste and allergies might make some or even many exclusions or alternative items in your list.
The important thing is that you keep certain things on hand to make three to eight (or more!) meals, and most of the ingredients and components can be applied to several different types of meals, allowing you to mix and match to suit your style and circumstance.
I’m knocking heads with a few others looking for opinions, additions and critique. If they have something to offer or wish to participate, I will amend this post.
Also note that neither I nor my family have any allergies, although most have aversions of some type to different types of food. I’m sure yours will, too. Also, none of us are vegetarians, vegans or other dietary preferences.
Dry items:
- 2 lbs Flour, general purpose or “GP” flour. Used for bread, cakes, making gravy thickening (roux), breading for fried goods, etc.
- 4 cans vegetables of whatever you like that can be simply boiled as a side dish.
- 4 lbs Sugar
- Baking powder
- Baking soda
- Corn starch
- 1 box Knorr Chicken bouillon cubes
- 1 box Kosher salt
- 1 container whole black pepper (make sure you have a decent pepper grinder)
- Dried parsley, oregano, thyme, rosemary, bay leaves
- 2 qt Chicken broth in 1 qt containers
- Sandwich bread
Refrigerator/Freezer Protein items:
- 2 1-lb bulk hamburger (hamburgers, chopped steak, tacos, spaghetti sauce, nachos, etc.)
- 1 package kielbasa or smoked sausage
- 1 whole chicken. Optionally for you, I keep a second in the freezer ready to pull out for two days to thaw in the fridge.
- 1 large package thick sliced bacon, halved, one in the fridge and one in the freezer.
- 2 cans or packets of tuna, springwater packed
- Sliced turkey or ham of your preference
- 1 dozen eggs
- 2% Milk
- 2 lbs Butter, salted
- 1 package Sliced deli cheese
Fresh Vegetables:
- Onions (white, yellow, or sweet)
- Russet potatoes
- 1 or 2 tomatoes
- Celery
- Whole carrots
- 1 to 3 garlic bulbs
- Cabbage
- Lettuce
- 1 to 3 lemons
Freezer Vegetables:
- Sweet peas (large bag, pour out as you need)
- Corn (large bag, pour out as you need)
- Vegetable mix (succotash, soup mix, etc)
Condiments and components:
- Extra virgin olive oil. For dressings, bread dipping and sauces
- Cooking olive oil (low temperature)
- Peanut oil (high temperature) This may be omitted if allergies are present
- Apple cider vinegar
- White vinegar
- Mayonnaise
- Mustard (various, depending on taste)
- Ketchup, if you are inclined
