8 Strategies for Prepping When You Have NO Extra Money by Daisy Luther for The Organic Prepper
Given the economic circumstances in the United States, it’s unsurprising that a lot of people who would otherwise be prepping have found themselves at a standstill due to financial reasons.
Whether it’s because of a job loss, higher food prices, or simply no room in the budget, you can still prep. Here are some strategies to help you get ready for the next few months.
Make a menu
Before you ever set foot in the store, it’s a great idea to make a menu so that you know what you need. One of the easiest ways to prep is by “meal” instead of by separate ingredients. If you set up a meal plan that includes some extremely inexpensive options for lunches and dinners, you can help your limited funds go further. You may not be able to eat your normal healthy fare if times are tough. Just make the best choices you can while still staying fed, okay?
Some ideas for inexpensive “filler” meals are:
- Peanut butter and crackers
- Beans and rice
- Canned soup
- Canned pasta
- Ramen noodles
- Eggs and toast
- Fried rice
- PB&J sandwiches
- Tuna salad with crackers
- Pasta and canned sauce
I know – not very glamorous – but these things can be acquired in quantity cheaply, and they’ll feed you for about a buck a meal.
If possible, plan for one hearty and more filling meal each day. Use canned fruits and veggies as well as dry goods like rice, barley, and pasta to make that meal well balanced. These articles may provide some shopping inspiration.
- Here are some ideas for feeding your family for a month on a tight budget.
- This article has a one-month menu made mostly from shelf-stable foods, as well as some recipes.
Now that you have a menu, replace your normal fresh meat, dairy, fruits, and veggies with some of the less-expensive ingredients. Focus on getting as much bang for your grocery buck as possible. Use your normal grocery budget and buy as many inexpensive items as possible.
While you’re at the store, shop “doubles. Buy at least two of each item. Keep one in the kitchen pantry and put one back for later.