Food Storage and Taxes

Here is my food storage organized by type- milk, tomatoes, meat and beans, and fruits and vegetables

With my saving and gathering together my funds I found a way to pay my return without borrowing a dime! A miracle!

One of the principles that the Mormon church teaches is called self reliance and part of living that principle is having food set aside for a rainy day.  These days that rain often comes in the form of financial difficulties.  For me it is a heavier than expected tax bill.  When you are self-employed you have to pay an added self-employment tax on top of the normal income taxes that everyone else pays (you think they would encourage entrepreneurship, not punish it!).  This can easily be over 40% of your income taken out in taxes.  This year I thought I had made a bigger dent with my estimated payments and then was shocked with a high bill last Friday.  Now I have 2 weeks to scramble together all of my savings, call in money owed to me and work my but off logging hours.  I think with concerted effort I will squeak by and make the bill.  Now I know I should have planned better and been saving more but one thing I am glad of is that I have slowly been acquiring a little food storage for myself over the last year.  This consists of canned vegetables, fruit, milk, pasta, meat etc.  I also have a freezer full of various proteins and vegetables.   My new goal is to try and spend no extra money until April 15th.  I will be eating my food storage and forgoing all extra expenses such as going to movies or the theater.

I am certainly not asking for sympathy on this front.  I know many people who have lived off their food storage for a year or more.  It is definitely going to be a challenge as I am used to cooking with fresh food and trying new recipes.  I also love eating out but I’ve been trying to cut down on that so this is a nice excuse to eliminate it entirely. If any of you have good food storage recipes that you wouldn’t mind sharing that would be great.  Today I made pork tacos using salsa and some pork I had in the freezer.  It wasn’t quite as good without any cheese or normal fresh condiments but oh well.  If I can make it to the 15th and have the money for this payment it will all be worth it.  Then my goal after that will definitely be to continue saving so this type of crisis doesn’t happen again.

Regardless, I don’t think I will be traveling any time soon.  As sad as that makes me it is a reality and it is certainly better than going into debt (something I have managed to not do.  I am completely debt free at 29 and intend to remain so!).  I will sorely miss my Hawaii this year but alas that is the situation. (I know- poor me.  I don’t get to go to Hawaii for the 4th time in 4 years but it does make a me a little sad. I love it so much.  The thought of the lovely island chain often helps me get through the bad, stressful days.)

One website that has been helpful in preparing my food storage is http://www.providentliving.org/.  There are lots of companies you can buy food storage from, but I just made small purchases at Costco, All-a-Dollar, Walmart and Macys (a low-cost Utah based grocery chain).   I also focused on buying food that I enjoy such as pasta, sauce, canned chicken, fruit etc.  On the other hand, I did not buy spam or spinach because I don’t like either.  Its funny because most single people do not have food storage but last year I felt a prompting to get a little saved.  Now I am so glad I did!  I am always amazed at the little ways Heavenly Father takes care of and guides me.

Seriously send me those food storage recipes!  Thanks.

WE_FamilyResourcesGuide_International_04008_000

6 thoughts on “Food Storage and Taxes

    1. I made curry yesterday using almost all storage ingredients. It was fun Aunt Kate and Grandma came over and we had curry and a cake.

  1. Darn taxes! Yes, thank heavens for food storage! We actually got a tax refund this year…and spent is mostly on replenishing our food storage, which we have been dipping into heavily the last several months.

    I guess it’s a bit late, since tax day has past, but here’s one of my favorite food storage recipes:

    Granola

    9 cups rolled oats
    1 1/2 cups each of the following:
    whole wheat flour
    powdered (dry) milk
    wheat germ
    sunflower seeds
    sliced almonds
    shredded (Macaroon) coconut
    oil
    honey
    1 teaspoon vanilla

    Mix all dry ingredients in a large bowl. Combine the oil, honey & vanilla and heat until honey has dissolved in oil. Make a well in the dry mixture and slowly add wet mixture, taking care to stir so that the wet mixture is distributed evenly. Place granola in two 9×13 baking pans and bake at 250 degrees for 45 minutes. Do not overcook!

    This is an original of my mom’s; she’s famous for this stuff. It’s yummy and it’s filling. It’s great for breakfast or a snack, and sometimes…when I’m really lazy…I even feed it to the kids for lunch or dinner. You can also bag it up for gifts. It tastes great with fresh fruit on top, or you can mix dried fruit or raisins into a batch, after baking. I always eat it with milk, of course, but one of my boys prefers it plain.

    1. Thanks for the recipe. I have never put wheat germ in granola. I will have to give it a try.
      My friend Adrienne shared with me some of the make ahead meals she is using to make 35 meals ahead before she has her baby. They all are vegetarian but pretty impressive:

      These are some of the recipes I used for my frozen meals. I’ve made the mistake before of using new recipes for once-a-month cooking and it was a disaster (we hated some of them but had to eat them multiple times). All of these recipes are tried and true (and as you can see, I LOVE allrecipes.com):

      Falafel
      http://allrecipes.com/Recipe/Seans-Falafel-and-Cucumber-Sauce/Detail.aspx
      I always use quick oats in place of bread crumbs because hey, they’re just far better for you. I buy a huge can of chickpeas at Costco for $2.75 (no joke!) and multiply this recipe by 6. Mix up the batter and freeze it in meal-size portions. Then you just thaw and fry/bake the falafel. It’s a breeze.

      Chickpea Curry
      http://allrecipes.com/Recipe/Chickpea-Curry/Detail.aspx
      (I like to add a can of diced tomatoes to this one and I use an immersion blender to puree about half of it, just for texture’s sake. I think it would be good with peas added after the pureeing.)

      Black Bean Burgers
      http://allrecipes.com/Recipe/Homemade-Black-Bean-Veggie-Burgers/Detail.aspx Quick oats instead of bread crumbs.

      Stir Fry
      http://allrecipes.com/Recipe/Ginger-Veggie-Stir-Fry/Detail.aspx I double the ginger and garlic and it still isn’t super strong.

      Tomato Soup
      1 small onion, chopped
      1 medium carrot, grated
      2 garlic cloves, minced
      1 28 oz can crushed tomatoes
      1 14 oz can vegetable broth
      1/2 tsp thyme
      1/2 tsp salt
      1/4 tsp pepper
      1 Tbsp red wine vinegar
      sour cream (optional)

      Saute onion over medium heat until soft. Add carrot and garlic and cook 1 minute. Stir in tomatoes, broth, salt, thyme, and pepper. Heat to boiling. Reduce heat to low and simmer 15 minutes. Let cool 10 minutes. Stir in vinegar. Puree soup. Makes 4 cups.

      Veggie Lasana. I just saute chopped vegetables (like zucchini, carrots, yellow squash, red pepper, whatever sounds good) with either Italian seasoning or just basil. Then I mix that in with the ricotta/parmesan/egg mixture. I also made a couple spinach lasagnas where I just threw frozen spinach into the ricotta mixture.

      Enchiladas. I’ve searched far and wide for a good vegetable enchilada recipe and I’ve yet to find one I like. So I just make what are essentially bean and cheese burritos, enchilada style. I use this recipe for enchilada sauce. http://allrecipes.com/Recipe/Red-Enchilada-Sauce/Detail.aspx

      Some of my other favorite recipes

      Veggie burgers
      http://allrecipes.com/Recipe/Veggie-Burgers/Detail.aspx
      These are great frozen in nuggets. Just pop them in the oven and kids love ‘em! Don’t forget to sub quick oats for bread crumbs.

      Black Bean soup
      http://allrecipes.com/Recipe/Black-Bean-and-Salsa-Soup/Detail.aspx
      By far one of our easiest and most favorite recipes! It takes like 5 minutes. I like to add a handful of cilantro and juice of one lime. We serve it with diced avocados and cheese quesadillas.

      Spinach Pie
      3 eggs
      1 package Frozen Spinach
      1 lb cottage cheese
      1/4 lb cheddar cheese
      3 tbsp flour

      -Thaw spinach & drain well
      -Mix all ingredients together, bake in pie dish @ 325 degrees for 45 to 60 minutes.

      We also like quiche, vegetarian pizza, lots of different soups (minestrone, split pea, butternut squash, cream of broccoli, etc.)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s