A Month of Meals Coronavirus Style

Long time no post again. However, with the now-pandemic situation I thought I’d use this medium to share some of my plan to cope with the COVID-19 outbreak.
Panic? No. Concern? Yes.
Why. Why be concerned? Personally, I am fortunate to have all four grandparents still living at nearly 30 years of age. I see my mother frequently who in turn sees two of them, about 80 years old. I at 29 can likely survive just fine if not inconvenienced however if I give it to her who gives it to them, f*(8 I’m not signing anyone up for that.
Societally I’m concerned for those who aren’t as fortunate as me to be able to work remotely. Who don’t have sick leave or PTO. Who can’t afford to go to the doctor and get checked if they’re sick or worse if they’re gravely ill from pre-existing conditions. That’s a topic for a whole separate post.

So. Learning from what I see happening in Italy, I came up with a meal plan for four weeks. Should we not be able to leave our home, my husband, 10 year old, 3 year old and I should still be able to eat. I make no promises about the nutritional balance of these meals. It’s what works for us.

I thought I’d share in case someone wants to piggy back and not have to reinvent the wheel. I just bought most of what was required for 28 days of meals for less than $400. Granted, breakfast and lunch doesn’t include everyone. I assumed I would be reporting to work and need to have grab and go breakfast and lunch and that the 10 year old and 3 year old would have breakfast and lunch elsewhere. I know now that’s not the case.

The Governor of Ohio has ordered schools to close for three weeks. I didn’t account for that. But to me that means this plan may not make 28 days. I may have to return to the store. But I’m prepared to feed us for some time if it comes to a point where I may not be able to shop. God willing this food won’t spoil between now and then. I have work to do separating milk and beef and freezing in reasonable portions. I’m running out of freezer space. But I think it will work.

Here’s my plan.

Warning: I haven't checked this list more than once in typing it. No guarantees it's all accurate. Double-check yourself as you decide what might work for you. **edit- I think I forgot the ingredients for chicken parm.**

Week 1 | Breakfasts
Frozen waffles Monday and Friday
Yogurt and granola Tuesday
Fruit (apple, banana) Wednesday
English muffin with peanut butter Thursday
Homemade French toast Saturday
Cereal Sunday

Week 1 | Lunches
Frozen pot pie Monday
Lunch meat sandwich Tuesday, Thursday, and Sunday
Canned soup and crackers Wednesday
Tuna salad sandwich Friday
Fish sticks and fries Saturday

Week 1 | Dinners
Shepherds pie Monday
Spaghetti and garlic bread Tuesday
Sloppy joes Wednesday
Chicken and balsamic veggies Thursday
Grilled cheese and tomato soup Friday
Lasagna Saturday
Chicken and noodles Sunday


Week 2| Breakfasts
Yogurt and granola Monday and Thursday
English muffin and peanut butter Tuesday and Friday
Frozen waffles Wednesday
Eggs, bacon, and toast Saturday
Pancakes Sunday

Week 2 | Lunches
Canned ravioli Monday
Leftovers Tuesday
Lunchmeat sandwich Wednesday
Canned soup Thursday
Tuna salad and crackers Friday
Chicken nuggets and fries Saturday
Cereal? Sunday

Week 2 | Dinners
Southwestern Alfredo Pasta Monday
Chicken nuggets and Fries Tuesday
Baked pasta and garlic bread Wednesday (cook pasta according to package, stir in spaghetti sauce, pour into casserole pan, cover with shredded cheese and bake until cheese is melted)
Logan county hamburgers Thursday
Frozen pizza Friday
Crockpot ribs, beans, and rolls Saturday
Southern Vegetable Soup Sunday

Week 3 | Breakfasts
Oatmeal Monday and Thursday
Cereal (to go bag) Tuesday
Waffles Wednesday
Yogurt and Granola Friday
Waffles and eggs Saturday
Cereal Sunday

Week 3 | Lunches
Leftover soup Monday
Frozen pot pie Tuesday
Tuna sandwich Wednesday
Canned soup Thursday
Canned ravioli Friday
Lunches Saturday and Sunday undecided/leftovers

Week 3 | Dinners
Spaghetti, Tomatoes, and Spinach with garlic bread Monday
Fish sticks and fries Tuesday
Tacos Wednesday
Tortellini and garlic bread Thursday
Ham and cheese sandwiches on Hawaiian bread Friday
Enchiladas Saturday
Chicken parmesan Sunday

Week 4 | Breakfasts
Oatmeal or english muffin (assuming muffins keep long enough) Monday
Waffles Tuesday
Pop tarts Wednesday
Yogurt Thursday
Oatmeal Friday
Egg in a hole Saturday
Eggs, beans, and tortillas Sunday

Week 4 | Lunches
Canned soup Monday and Thursday
Leftovers Tuesday
Tuna sandwich Wednesday
Canned pasta/ravioli Friday
Lunches Saturday and Sunday undecided/leftovers

Week 4 | Dinners
Baked Pasta and Garlic Bread Monday
Fish sticks and fries Tuesday
Enchiladas Wednesday
Ravioli and garlic bread Thursday
Breakfast for dinner Friday (probably french toast and eggs)
Cowboy Calzones Saturday
((Easter on Sunday, I didn't plan for Sunday))




Here's the insane grocery list (omitting things like salt and pepper that I have on hand always):
frozen foods:
30 waffles
3 frozen pot pies
5 meals worth of frozen french fries
3 meals worth of fish sticks
2 meals worth of chicken nuggets
24 slices of garlic bread
Frozen pizza
12 oz frozen egg noodles
package of frozen ravioli
1 C frozen okra
16 oz frozen mixed veggies
2 Cups frozen corn
2 cups frozen peas and carrots


dairy:
10 yogurts
Shredded cheese 2 meals worth for topping
2.5 C shredded mozzerella
4% cottage cheese, 12 oz
20-22 oz ricotta cheese
12 slices american cheese
swiss cheese slices
grated Monterrey jack (1/2 cup, I end up substituting something else usually)
2 cups shredded cheddar
41+ eggs
Milk. All the milk. (nah, I picked up a couple gallons)


cereal:
1 Box/bag granola
peanut butter
2 cereal boxes
8 servings oatmeal
Pop tarts


produce:
Apples
Bananas
4+ celery stalks
red pepper
2 yellow onions
small potatoes
grape tomatoes
5 carrots
broccoli
12 oz baby spinach
3 tomatoes


bakery:
8 english muffins
hamburger buns for one meal
Hawiian Rolls
73+ slices of bread


baking supplies:
waffle ingredients/mix
pancake ingredients/mix
olive oil, at least 1 cup
1/2 packet active dry yeast
4 cups flour


canned goods:
2 cans of black beans
5 cans of soup
4 cans tuna
mayonaise
3 cans ravioli or pasta to go
sloppy joe sauce
1 can corn
better than bullion chicken flavor
1/4 C balsalmic glaze (possible to make your own)
1 can tomato paste
14.5 oz can stewed tomatoes
2 14.5 oz cans vegetable broth
1 10.75 oz can cream of chicken soup
can of tomato soup
1 jar BBQ sauce
1 can baked beans
28 oz can crushed tomatoes


international:
masa tortilla mix
two boxes of spaghetti
3 jars spaghetti sauce (5 meals, split jars)
4 cups dry pasta
2 cans green chilies (3.4 oz)
3 packs taco seasoning
2 cups dried penne
14 oz jar Alfredo
6 lasagna noodles
2.5 Cups grated parmesan
1 package of tortellini
16 oz can refried beans
2 cups of rice
16 oz can salsa
1 can diced tomatoes and green chilies
16-20 tortillas


meat/deli:
2 packages lunchmeat
7 pounds of ground beef
8 chicken breasts

1 rack of ribs

1/2 lb hot breakfast sausage

sliced ham

misc departments:
crackers (for soup and tuna salad)
2-3 cups mashed potatoes (or a box of potato mix and ingredients)
2 16 oz cans beef gravy

Don't forget things like toothpaste, shampoo, soap, etc.

Salvadoran Chicken Soup

As promised, here is the recipe for Aidan's Aunt's Chicken Soup. I've tried to give some measurements, though most of it is done to taste, or by looks. After all, this is soup we're talking about...you can pretty much take anything you want, mix it together, add some water or broth and cook it down until you think it's done.

Rough Ingredient List:
(numbers in parenthesis are my amounts but up to you)

1 Split Chicken

Tomato (1)

Onion (1)

1 tsp Consomate Chicken Flavor

1/2 tsp Salt

Potatoes (5)

Zucchini (1)

1 Cup Long Grain Rice

Achote

Yerba Buena (Mint) (1/2 tsp)

Cilantro

I started with a BIG  pot to cook it all in. Our usual large pot would probably have worked but been just a little too small, and this pot is just a little too big. I only filled it about half way. (This is the lobster-roasting pot.)

Then I cut up and washed a whole split chicken, and added it to the pot.

You can probably use pretty much any piece of chicken you'd like. The first time I made it I heard about how I'd bought the wrong kind of chicken because someone was expecting legs only. Guess what, it tastes just fine and I distinctly remember the original chef using a whole chicken at some point. The moral of this story: use what you have/what you like. I will definitely try legs next time for the sake of having less bones.

Then I added enough water to cover the chicken. The first step is to boil the chicken. We'll cook it until the meat is just about falling off the bone. Or longer if you like.

It took me about an hour just to boil the chicken. In this time the fat and impurities float to the top. Then I took a spoon and removed as much as I could.

Here are the "impurities" I'm talking about...

Eventually it starts to subside.

There is probably a better tool for this, but for now I use a spoon and a bowl for the process.

While the chicken was cooking I cut up the vegetables. I used one tomato and the better half of an onion. Again...it's really up to you how much you want to add/leave out.

Cookin', cookin', cookin'...I had to add some more water at some point to keep it well covered.

I put the tomato and onion aside because they won't take long to cook and I had more to prepare.

I love the potatoes in this soup...that's the Irish in me coming out. See that second to last one? It didn't make it. It was replaced. Too soft, probably not good anymore. Ahem, wash and peel...

Then I cut them up into large pieces. Sorry, I forgot that picture.

I cut up most of a zucchini, I quartered the bigger slices and halved the smaller ones.

Towards the end of the chicken cooking, I added the tomato and onion.

This isn't exactly what Aidan's Aunt uses, but it's the same idea. Chicken & tomato flavor.

I added about 1 tsp of the Consomate, and 1/2 tsp salt.

Then I added the potatoes and zucchini.

Long grain rice is important, too.

I used about 1 cup for this batch...last time I had way too much, this time it was about right. Again, it's really up to you and your taste.

Here's the secret ingredient: Achote. I think. It's like a paste, I don't know much about it except it was handed to me when I was told what to put in the soup. I'll soon be learning where and how to buy this. For now, I used just a little bit, it has a really strong smell.

I used my cilantro for this, too. I really don't like chopping the cilantro though, it's kind of a pain. Last time I used fresh mint ("Yerba Buena" in Spanish), too, but I didn't know we had some in our garden this time, and I used dried flakes instead. It tastes ok, but it looks different.

There's still a lot of fat in this batch...it doesn't look very appetizing, but it is!

More to come soon!!