Strawberry Pineapple Banana Smoothie!

Just made the best smoothie for breakfast this morning.
1 banana
6 frozen strawberries
1 cup frozen pineapple
1 individual serving container strawberry banana yogurt
1/4 cup skim milk
blend- YUM!!

Freezer Recipes

Taco Soup
2 pounds cooked hamburger
2 cans hominy, not drained
2 cans corn, not drained
2 cans green chilis (4 oz)
2 cans chili beans
2 cans black beans
2 pkg. taco seasoning mix
2 pkg. hidden valley ranch seasoning mix
mix all divide into two gallon size freezer bags, freeze flat on a cookie sheet. To cook, thaw 24 hours ahead then warm through or can put in crockpot on low until warm.
Serve over tortilla chips top with cheese or sour cream

Mexican Beef and Rice
2 pounds hamburger, cooked
1 large can olives, drained and sliced
2 cans black beans, drained and rinsed
4 cups cooked rice
2 pkg. taco seasoning mix
2 small cans tomato sauce
mix all into two gallon size freezer bags, "squish" together, forgot to make sure you know it is important to get as much of the air out of the bags to avoid freezer burn! Freeze flat on a cookie sheet. To serve warm through, can be put in crockpot on low. Serve with tortilla chips and top with sour cream, can also use as a filling in a flour tortilla along with avocado and lettuce.

Sloppy Joes
3 pounds cooked hamburger
2 cups onion, chopped
3 tomatoes chopped or can use 2 cans chopped tomatoes
3 cloves garlic, minced
1 tsp salt and pepper
Sauce
1 (30 oz) can tomato sauce
15 oz can v8
7 tsp worcestershire sauce
7 Tbsp brown sugar
7 Tbsp lemon juice
1/2 tsp ground red pepper, optional
1/2 tsp chili powder, optional
Mix well, divide into three small freezer bags, "squish" together. Lay flat to freeze, can place in crockpot on low to serve. Serve on buns with pickle spears.

Taco Meat
- self explanatory
one note, I do use my own already made taco seasoning instead of buying it from the store.
 When time to use, you can just microwave for about 4 -5 minutes and your ready for tacos!!

Tater Tot Casserole
2 pounds ground beef, cooked and drained
mix in 2 cans cream mushroom soup or make your own
layer your choice of vegetables, sometimes we will use peas, canned or frozen, this time we used frozen mix veggies.
top with tater tots and shredded cheese.
Layer each in a 8 x 8 pan (I use the glad ware that can be used in micro, dishwasher, and oven and freezer).
To cook thaw 24 hours in fridge then cook 350 for about 25 min or until bubbly.

Beef Stroganoff
3-4 pounds ground beef, cooked and drained
3 onions sliced thin, cooked with ground beef
2 packages onion soup mix or make your own
4 cans sliced mushrooms, or fresh or frozen will work
2 lg boxes of beef stock or beef bouillon and water
bring to simmer, add 4 Tbsp of flour to 1/2 cold water and mix into the pan, will thicken quickly. Lower heat, don't add sour cream until right before serving.
Freeze in 3-4 freezer bags, lay flat to freeze.
To serve can put in crockpot or warm on stovetop, add 1 cup sour cream right before serving, serve over hot egg noodles or rice.

Baja Citrus Swai
Ok, I really cheat here but I can't find a good hm recipe for the seasoning that compares to this.
I buy the McCormick Grill Mates Baja Citrus Marinade and add the vinegar, water and oil to this
We also buy the Swai Filets from WalMart, they come frozen individually packaged. I open then and cut them in half because they are quite large fillets. So three filets are plenty for our family. I layer then in a gallon freezer bag and dump the seasoning and other ingredients, swish it around a bit.
To serve thaw 24 hours in fridge, then grill or bake.

Ok, this isn't all of them but it's a start!!

Cheap Way to Build Food Storage

One of my favorite stores to just go see what I can find is Big Lots! I like to go at least a few times a month to see if I can find any really great deals usually on food. Well I lucked out tonight. I ran over there and look what I found! Gossner shelf stable milk that's good for two more years! For only $1.00! Also 8 packs of individual Jif Peanut Butter To Go for only$1.00. I bought all they had. Then I was very lucky to find this canned ham my kids absolutely LOVE! I bought all they had of those too. They were only $.85 each. These are all great and cheap and perfect for 72 hour kits.

Family Favorite Freezer Recipes

Well, I am going to put up a more in depth post with our family favorite freezer recipes. I am working from home now and am able to have a little bit more time getting a little more organized and boy do I need to work more on our freezer! I have been doing freezer cooking for about 11 years. I love it! It is a great way to be organized, plan a menu and stick to it, and of course save a ton of $$$ on your grocery budget.
These are just a few of our favorites. Recipes to follow soon. I will be cooking these over the next few days and posting pictures.

Mexichicken
Chicken Broccoli
sloppy Joes
Mexican Beef and Rice
Russian Stew
Twice Baked Potatoes
Enchilada Pie
Breakfast Burritos
Wild Rice Chicken
Stromboli
Chicken Spaghetti
Manicotti
Lemon Chicken

Food Storage Beef Stew

1 cup dried onions
1 cup dried carrots
3 cups water
2 Tbsp olive oil
1/2 cup whole wheat flour
3 cups water
1 can (15oz) green beans, with liquid
1 can (15oz) corn, with liquid
8-10 cubes beef bouillon
1 Tbsp. dried garlic
1 Tbsp. Worcestershire sauce
1 tsp. kitchen bouquet
salt and pepper
2 cans (15oz) beef chunks, with liquid
Mashed potatoes
Rehydrate onions and carrots in 3 cups water for 15 min. Drain. In a large pot on high heat, add oil, onions and carrots, saute for 1 min. Sprinkle flour in and lightly brown. Add 3 cups water and stir until thickened. Add green beans, corn, bouillon, garlic, worcestershire sauce, kitchen bouquet, salt and pepper to taste. Turn down heat to medium low. Add beef and juice, being careful not to shred the chunks. Cover and simmer for 30 min. Serve stew over prepared mashed potatoes.

RS Freezer Frenzy

Well tonight our lovely RS prepared freezer meals as our monthly activity. It was so much fun! One of the ladies in our organization tallied up a list and purchased all the ingredients. Those that signed up brought their own meat (enough for their families) for two meals. We were also asked to bring two extra chicken breasts so that while we were doing these meals for ourselves we made them for other families that might need a meal to be brought in. Sometimes when there is an illness, baby born, death, etc. we take meals over to help out that family. I will have to find out how many "extra meals" we were able to do. They were great!

We made Teriyaki Chicken, and Cranberry Chicken. Thanks for all your hard work Holly!
Cranberry Chicken
In a gallon freezer bag mix the following
1 can cranberry sauce
1 cup french dressing
1 pkg. onion soup mix
6 boneless skinless chicken breasts (my mom did pork loin chops)
mix in bag and freeze flat, to serve thaw 24 hours prior to cooking in fridge. Place in 9x13 pan and cook for 45 min at 350. Serve with rice (our favorite is Jasmine).

Teriyaki Chicken 
In a gallon freezer bag, mix the following
6 boneless skinless chicken breasts
1 can chunk pineapple, undrained
1 small package of baby carrots
1 onion, chunked
1 (10 oz) bottle teriyaki sauce
1 tsp garlic minced
1 1/2 cup water
To serve, thaw 24 hours prior to cooking in fridge. Place in crockpot and cook on low for 6-8 hours. High for 4 hours. Serve with rice (again, ours is Jasmine).

Make Your Own Dehydrated Potatoes

I just had a mix of red and yukon potatoes  (5 lb).

Well I decided to take on the dreaded task of dehydrating some potatoes and hope that they turn out.  I started with washing the potatoes, then put them through my food processor.

Bring large pot of water to a boil, immerse potatoes in bring back to a boil and blanche for 8 minutes. Take out and place immediately in a bowl of ice cold water (it works best with a metal basket or colander). Place a single layer on towel and blot dry. Place on dehydrator trays and let process for 24 hours.

Hot Chocolate Cupcakes

I know this is really bad but I love Duncan Hines Cake Mix !! So I still get my duncan hines  and use my food storage and make it somewhat healthy here is the recipe for these really yummy cupcakes.

1 box devils food duncan hines cake mix
6 Tbsp egg powder + 9 Tbsp water (or you can use 3 eggs)
1 1/3 cup water
1/3 cup mashed black beans

mix all ingredients, pour into cupcake liners in muffin tin. Bake 350 for 20 min.

Hot Chocolate Butter Cream
My kiddos love lots of frosting (who doesn't)
so we doubled this recipe for the frosting.
1 cup shortening (we use butter flavored)
1 tsp vanilla
1 tsp cream of tartar
1 pound powdered sugar
1/2 cup cocoa powder
1 single serving hot chocolate mix or 2 Tbsp. of your own hot cocoa mix
whip until mixed well.

Pumpkin Spice Bread

2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup oil
4 eggs (I used powdered eggs)
3 1/3 cups flour (I used whole wheat flour)
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp baking powder
1/2 tsp nutmeg
3/4 cup ground cloves
I added 2 cups chopped walnuts

Heat oven to 350 degrees, mix ingredients well, pour into two greased loaf pans. Bake for 60-70 min. 

Emergency Preparedness Checklist

         Over the next few months I am going to focus on emergency preparedness and getting things other than food ready. There are so many things we need to do to be prepared other than having a 72 hour kit and a long term and short term food storage.
         How many of us think about our shelter, how to repair our car if there are not any stores open and available or repair something in our home?
         The following topics will be my focus and if anyone else has tips or ideas to share please do so!

*Food Gathering
*Shelter

*Heat Sources

*Transportation

*Emergency Power Source

*Automotive Maintenance/Minor Repairs

*Large and Small Tools

*Water (potable and non potable)

*Sanitation

*Alternate Methods for Washing clothes

*Personal Hygiene/Bathing

*Bedding
*Important Documents/Records
*Scriptures, Books, Journals
*Cookware/utensils
*First Aid
*Money/Exchange (Items to barter)
*Pets

Amish White/Wheat Bread

2 cups warm water
2/3 cup sugar
1 1/2 Tbsp active dry yeast
1 1/2 tsp. salt
1/2 cup oil
6 cups bread flour (I used half white all purpose and white wheat flour)

In kitchen aid mix water, sugar and yeast, proof. After proofed, add remaining ingredients. Using dough hook, mix until dough comes clean off the bowl. Take out and oil the bowl lightly. Place wet tea towel over bowl and let double in size. Usually after 1 hour punch down, lightly knead onto floured surface and separate into two greased loaf pans, let double again with towel over pans. Bake 350 for 30 min.

Food Storage Chicken Pot Pie

Adapted from a standard one dish pot pie recipe I used quite some time ago and converted it using food storage ingredients

2 cans chicken, drained (I used leftover chicken, shredded in this one)
2 cups freeze dried mixed vegetables, rehydrated
1/4 cup dehydrated onions
1 can cr. chicken soup (can make your own)
2 cups homemade bisquick like mix
1/2 cup milk (1 1/2 Tbsp. powdered milk + 1/2 c. water)
1 egg (2 Tbsp powdered egg + 3 Tbsp water)
Heat oven to 375, mix chicken, veggies, onion, cream chick soup together and place in 8x8 in pan. In a separate bowl combine bisquick, milk and egg. Will be like pancake mix consistency, pour over chicken mixture, bake for about 25 -30 min uncovered. We served ours with canned peaches. YUM

Food Storage Chicken Alfredo

4 cups cooked noodles

1 cup hot tap water

1/4 cup creamy soup base                                                  

1 cup freeze dried chicken

1/4 cup grated parmesan cheese

1/2 cup freeze dried asparagus (optional)

4 slices chopped bacon (optional)

Cook and drain noodles. Set aside. Reconstitute chicken and asparagus. Mix creamy soup base in hot tap water in saucepan. Add parmesan, bring to a boil and reduce heat and simmer for 5 minutes. Add asparagus and bacon to creamy soup mix. Serve over hot cooked noodles

Gluten Free Chicken Chili with White Beans, Sweet Potatoes and Lime

*Taken from glutenfreegoddess.blogspot.com
 
4 bone-in free-range organic chicken breasts
Drizzle of olive oil
Sea salt and pepper
2 tablespoons olive oil
1 medium red onion, peeled, diced
2-4 cloves fresh garlic, chopped
1 large or 2 smaller sweet potatoes, peeled, diced
2 teaspoons ground ginger
1 teaspoon cumin
1 teaspoon GF chili powder
2 teaspoons dried oregano
Hot red pepper flakes, season to taste
3/4 cup chopped roasted green chiles or tomatillo salsa verde
2 15-oz cans organic cannellini or Great Northern white beans, rinsed, drained
2 cups light organic chicken broth
Squeeze of fresh lime juice

For serving:

Fresh chopped parsley
Fresh chopped cilantro
Fresh lime slices

Instructions:

Preheat the oven to 375ºF. Rinse the chicken breasts and pat dry. Remove the skin, if you like (we do). Place meaty side up in a baking pan. Drizzle with olive oil and season with sea salt and pepper. Sprinkle with dried herbs, if you like (we used thyme and oregano).

Turn the chicken over, bone side up, drizzle again, and season.

Roast the chicken bone side up for roughly 30 to 35 minutes until done and no longer pink inside (check with a meat thermometer for an internal temp of 165º to 170º).

Tip: Roasting bone-in, with the rib side up, will give you moist, tender, juicy chicken.

In the meantime, start your pot of chili.

Heat two tablespoons of olive oil in a large soup pot over medium high heat. Add the red onion and stir for a minute. Add the garlic and sweet potatoes. Add ginger, cumin, oregano and hot pepper flakes. Stir to coat. Add in the roasted green chiles, white beans and chicken broth. Cover and bring to a light simmer.

When the chicken is done, let it cool off slightly, until it is cool enough to handle. Cut the meat off the rib bones, or tear off pieces by hand. Add the chicken pieces to the pot and stir gently to warm through.

Squeeze in some fresh lime juice to brighten flavors. Stir gently. Taste test for seasoning adjustments. Does it need more heat? More salt? If it has thickened too much, add a touch of broth to thin.

Serve with lime wedges and a sprinkle of fresh chopped parsley and cilantro.

Serves 6.

Healthy Cheeseburger and Fries Casserole

My kids love this casserole but I hate how fattening it is. I found a wonderful "Healthy"version from
www.domessticated.com

1 pound 96/4 ground beef
1/4 tsp salt and pepper
1/4 tsp garlic powder
1 Tbsp worcestershire sauce
1 can condense cheddar cheese soup
8 Tbsp fat free sour cream
8 oz. frozen french fries
2 oz. 75%  Cabot reduced fat cheddar cheese
Preheat oven, bake french fries on baking sheet for 10 min., while browning ground beef in half of worcestershire sauce. Cook, stirring occasionally. Drain any excess grease and add seasoning, and other half of worcestershire sauce. Return to heat adding condensed cheese soup, and sour cream, heat through. Add to an 8x8 baking dish. Cover with baked french fries. Bake for ten minutes. Remove casserole from oven and sprinkle with cheddar cheese. Bake for 5 more min or until cheese is melted.

Spring Is In The Air!

Here in Kansas the weather has been phenomenal!

 The last several days have been in the 50's. It has given me Spring Fever beyond belief! So, I have been thinking about my garden and canning and came across alot of great information.
When getting ready to can again I decided next year I really need to have a plan.

First I needed to ask myself, what do I want to preserve this year? So, I started a list of questions.
What was popular last year?
What is still sitting on the shelf now?
What was best received as gifts last year?
What was a major pain the butt to put up?
Ta-Da a list of what we are going to can this year. Then there are the items that you know you will not repeat. Many jars of uneaten applesauce that were done because when the kids were smaller they absolutely loved applesauce.
Have your list of Must Have's, mine may include
Peaches
Salsa ( about 1000 quarts!)
green chilies
apple pie filling
tomatoes
Most important - Have a Plan 
We will garden with a purpose, of course for us to eat but we are not going to grow a years supply of turnips if we don't eat turnips!
Alot of people can and preserve all summer for their families needs for the next winter. Not many people actually can out of necessity. When it comes time to can or process food that we have grown make sure you reserve time for it. Mark it on the calendar, and don't let anything else get in the way. Invite friends or neighbors over and do it together. Maybe host a canning party!

Also before your canning project make sure you are well prepared, have all your items readily available and well stocked beforehand.

Raspberry Glazed Chicken

Sharing this recipe from:
www.recipeexchanges.blogspot.com


1 1/2 pounds chicken
3/4 cup raspberry jam
3/4 cup ketchup
1/8 cup white vinegar
1 tsp worcestershire sauce
1 tsp chili powder
pinch salt
In a small bowl, combine jam, ketchup, vinegar, worcestershire sauce, chili powder and salt. Pour over chicken into a ziploc freezer bag. Refrigerate for 1 hour turning every 15 min. Freeze.
To Serve- thaw in fridge overnight. Remove from bag and grill or put in 350 oven for 35-45 min. Serve over rice.

Dr Pepper Spaghetti

2 pounds ground beef, browned, drained
1 (16-oz) package spaghetti-cooked, drained
1 cup chopped onion
 1/2 tsp garlic powder
1/2 tsp italian seasoning
1/2 tsp salt
1/2 tsp pepper
1 can Dr Pepper
1 (15-oz) can tomato sauce
1 1/2 cups mozzarella cheese
2 Tbsp worcestershire sauce
Stir onions and seasoning into meat, browning. Add Dr. Pepper, tomato sauce, and worcestershire sauce into meat mixture and cook 5 min stirring often. Add meat mixture to already cooked (al dente) spaghetti noodles, add in mozzarella and mix.

Pour into 9x13 pan, freeze (of course cover with foil).
To serve- thaw in fridge 24 hours, in 350 degree oven bake 50 min

Make Your Own Gluten Free Hamburger Helper

Recipe adapted from my-extraordinary-life.blogspot.com

1 pound ground beef, cooked and drained
1 cup sharp cheddar cheese
3 cups water
1/2 cup milk

Spice Packet-
1 tsp brown rice flour
1 Tbsp cornstarch
2 Tbsp bouillon powder
1 Tbsp dried onion
1 Tbsp parsley
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp sugar
1/4 tsp thyme
1 1/2 cups elbow noodles 

Place all spice packet ingredients in a snack size ziploc bag, place that inside a small ziploc bag and seal

Label, stack and store.

To cook: Cook ground beef or use a can of beef chunks, add water, milk, noodles  and spice packet into pan. Heat on Medium Low for 12-15 min, stirring every few min until pasta is tender. Add cheese, enjoy! Recipe adapted from

Make Your Own Stove/Emergency Heater

Here is a great link to making your own alcohol stove in a paint can. In an old ward for RS we made these in our super saturday! They were great. These can also be used to heat a small room. I think at the time I had made 12 (one for every room in the house plus a couple).
http://www.iwillprepare.com/index_files/Alcohol_Stove_In_A_Paint_Can.htm