Finding the best deals is one step, making the most of your storage potential is another. As you think about stocking up, here are a few important things to remember:
Consider your goals – Do you aim to have a few day’s storage, a month’s storage, six months or even longer? What is your budget? Are you stocking up all at once or over time? Answers to these and other questions allow you to make informed decisions about your food storage efforts.
Make a list of foods you like to eat that have the capability of being stored long term. It doesn’t make sense to buy and store food you won’t enjoy eating. (If you don’t eat beets, don’t buy them even if the price is fantastic.) Store what you use and use what you store.
Create a mini grocery store in your home. Think about the aisles you frequent at the grocery store. Are you able to set aside a customized, mini grocery store that allows you to eat well-balanced meals from your storage?
Work to buy your storage items on sale. Watch for items you use most to go on sale. The best way to watch the deals is to regularly follow our weekly ad. You can access the weekly specials from a computer or mobile device.
Remember your Perks savings. Case lot and other stock-up sales provide great deals but can mean larger-than-normal orders. Help offset your purchase price by redeeming your wallet credits during times you pick up a few extra items.
Location. Location. Location.
Often, the best place for long-term food storage is against an outside wall in the basement because of the cooler temperatures. Foods spoil faster in warm temperatures. To preserve the quality of non-refrigerated, non-frozen foods, 40-70 °F is a good temperature storage range. Also, mold and bacteria can grow in moist food, so store food in dry, non-humid places. Moisture can also affect packaging, making paper degrade and metal rust. Do not store food in moist or humid places, like under the sink or over the stove. Light exposure can deteriorate food quality and packaging. Metal (e.g. canned food) helps prevent light exposure.
Shop smart with store brands
Store brands, like Food Club and Topcare, are phenomenal choices for long-term storage. These products offer the same quality as national brands but at a much less expensive price. To learn more about our exclusive brands, click here.
Commercially canned food lasts longer. Home canning is a fantastic way to preserve food. However, home-canned items should generally be enjoyed within 1-2 years. Commercially canned food is typically safe to eat for even longer.
Do not freeze cans. Freezing cans may result in seam failure and foodborne illness. If you are storing cans in a basement, make sure it does not get too cold. Dried foods are okay to freeze.
Choose a wide variety of foods. Select foods you enjoy from a variety of food groups. Some emergencies may result in no power or water. Have foods on hand that you can eat in these situations.
These tasty melt sandwiches are an easy meal idea made with fresh slices of French bread topped with chicken, cranberries and creamy brie cheese.
Watch the video recipe here and check out the deals in our weekly ad here!
Get everything you need to make this tasty recipe from the comfort of home. Shop online now >>
Prep: 15 minutes Bake: 10 minutes Serves: 4
Nonstick cooking spray
2 cans (10 ounces each) chicken breast, drained
⅓ cup whole berry cranberry sauce
2 tablespoons red wine vinaigrette
8 slices French bread
½ (8-ounce) wheel Brie cheese, thinly sliced
Preheat oven to
425°; spray rimmed baking pan with cooking spray. In large bowl, stir chicken,
cranberry sauce and vinaigrette. Makes about 1 2/3 cups.
Spray 1 side of
each bread slice with cooking spray. Place 4 slices, sprayed side down, on prepared
pan; top with chicken mixture, cheese and remaining bread slices, sprayed side
up. Bake sandwiches 10 minutes or until cheese melts and bread is golden brown,
It’s the best time to fill your pantry with deals by the dozen, including savings on the new Food Club brand.
Our case lot sale is a great opportunity to stockpile canned goods for emergencies and food storage. But don’t get stuck thinking canned goods can’t be used to create fresh, delicious and healthy meals. Canned goods mixed with other fresh ingredients are perfect for quick and easy meals your family will love. Here are five ways to use canned case lot items in your everyday cooking.
Top your pizza with canned fruits or vegetables. Canned pineapple and olives are the perfect pizza toppings. Don’t forget to keep canned tomato sauce on hand for your pizza sauce.
Keep canned beans and corn on hand to throw in soups, and salads. Beans are a great source of protein and fiber and will make any meal feel heartier. Corn adds instant flavor and crunch to any dish.
Canned tomatoes are a must have on your pantry shelves. Canned tomatoes are delicious in salsa, soups, pastas and sauces. Try adding diced tomatoes to plain tomato sauce for a tasty pasta sauce.
Canned peaches and other fruits are perfect for fruit salad, and even tastier mixed into yogurt or muffins. Try making a fruit syrup and serving over waffles or pancakes.
Soups and broths are the perfect pantry partner because they are always ready to go. Chicken and beef broth are a staple in many soups and sauces. Canned soups are used in many recipes to add flavor and save time.
Check back soon to see all the case lot deals for this season!
Set Instant Pot to “Sauté” mode and add the olive oil.
When the oil is hot, add the onion, garlic, mushrooms, carrot, and salt. Cook until onion starts to soften, about 2-3 minutes.
Add the red wine and beef broth to the pot and scrape any browned bits from the bottom of the pan.
Add the tomatoes, tomato paste, basil, thyme, oregano, red pepper flakes, and sugar to the pan and stir to combine. Submerge the frozen chicken into the sauce and lock the Instant Pot lid in place, making sure the venting valve is sealed.
Set the Instant Pot to cook at high pressure for 5 minutes.
When the cooking time is up, allow the pressure to release naturally for 18 minutes, and then carefully turn the venting valve to release any remaining pressure. When the pressure pin drops, remove the lid.
Remove the chicken from the pot and place on a cutting board to shred once cooled.
Set the Instant Pot on “Sauté” mode and bring the sauce to a simmer.
Add the bell peppers and olives to the sauce and cook until the pepper are tender and cancel “sauté” mode.
Add the shredded chicken and parsley to the sauce and stir to combine.
Serve the chicken and sauce over cooked rice or pasta topped with grated Parmesan cheese.
10 crème-filled chocolate sandwich cookies plus additional for garnish, coarsely crushed (optional)
7 large eggs
1 teaspoon vanilla extract
1 package (15.25 ounces) chocolate cake mix
½ cup vegetable oil
½ cup mini chocolate chips plus additional for garnish (optional)
Whipped topping for garnish (optional)
Preheat oven to 350°; spray 12-cup Bundt pan with cooking
spray. In small saucepan, heat sugar and 2 tablespoons water to a simmer over
medium-low heat (about 15 minutes), gently swirling pan occasionally; cook 2
minutes or until thickened, swirling pan occasionally. Pour caramel into prepared pan.
In food processor, pulse milks, cream cheese, cookies, 4 eggs
and vanilla extract until just combined.
Prepare cake mix as label directs using oil and remaining
3 eggs; stir in chocolate chips. Pour cake batter over caramel in pan; slowly
and carefully pour milk mixture over cake batter.
Place Bundt pan on large rimmed baking pan; place baking
pan in oven and fill halfway with water. Bake flan 1 hour 20 minutes or until
set, carefully rotating halfway through baking; cool completely.
Gently run a thin, flexible spatula around edges of pan.
Carefully invert flan onto serving platter; spoon any remaining caramel from
pan over flan. Cut flan into 12 slices; serve garnished with cookies, chocolate
chips and whipped topping, if desired.