Pizza Fondue

My new favorite fondue!

Pizza Fondue

1 cup pizza sauce (I liked Ragu the best, but whatever you have)
10 pieces of pepperoni diced
1 tbs italian seasoning
1-2 cups cheese ( I used mozzerella and cheddar)
Put all ing in crockpot or saucepan top with cheese.

For best flavor cook in a crock pot. The little dipper is perfect for this recipe. I doubled it and put it in my reg sized crockpot for 3 hours.
Dippers: toasted bagel peices, sour dough, french bread

Ratatouille

Ingredients:

1/2 cup evoo

2 large onions, sliced

3 garlic cloves, minced

1 medium eggplant, cut into 1' cubes

2 green peppers, chopped

1/2 cup chopped mushrooms- if desired, I don't!

3 zucchini, cut into 1/2' slices

1-28 oz can tomatoes, drained

1 t salt and pepper, oregano and thyme

Directions:

In a med pot, saute onion and garlic in oil for 3 min. Add eggplant and stir-fry fr 5 min. Add peppers and cook 5 minutes. After adding zucchini, cook for 5 min more. Add seasonings and tomatoes and simmer for 30 minutes. Serve

Baked Apples

Don't forget this healthy little treat!

Core apple and peel top third only. Blend a few T of water with 1 tsp brown sugar (or brown rice syrup) and drizzle the combination into center and over the apple. Sprinkle with cinnamon. Add chopped nuts if desired.

Bake 350 for 20 min, or until tender.

You can also put these in the crock pot! And of course you can stuff with cherries and top with whip cream!

Beans and Greens Soup

Can't get any healthier than this!!

Ingredients:

2T evoo

1 Large onion, chopped (I like leeks if I have them)

2 med cloves garlic, crushed

1 bay leaf

1-2 stalks celery, diced

1-2 med carrots, diced

1 t salt

Black pepper to taste

5 cups water or vegetable stock

2 cups cooked white beans

1/2 lb fresh chopped mixed greens: kale, collards, spinach, arugula

fresh ground nutmeg

Directions:

In saucepan, add oil and saute the onions and garlic over low heat. When onions are soft, add celery, carrots, salt and pepper. Stir and saute another 5 minutes. Add stock or water and bay leaf. Cover and simmer about 20 min. Add cooked beans and greens. Cover and continue to simmer over very low heat. another 20 min. Garnish with grated nutmeg.

Cocunut-Red Curry Pumpkin Soup

This is dairy free and gluten free inspired

Ingredients:

3 Cups Chicken broth

1 (15oz) can pumpkin

2 t chili sauce with garlic

t salt

1/8 t curry powder

1 c light coconut milk

1 T fresh lime juice

Chopped fresh cilantro

Directions:

Combine first 5 ingredients in the medium saucepan, stirring until smooth. Bring to boil; reduce heat, and add coconut milk, stirring with a whisk. Cook 1 minute or until thoroughly heated. Remove from heat, and stir in lime juice. Ladle soup into bowls and sprinkle with cilantro.

Double Tomato and Pesto Soup

you don't get better than tomato and pesto!

Ingredients:

2 T evoo

1 clove garlic chopped

2 shallots, finely chopped

1 carrot, peeled and finely chopped

1/2 cup loosely packed sun-dried tomatoes, chopped

Salt and freshly ground pepper to taste

2-3 cups chicken broth

1 can concentrated crushed tomatoes

1/2 cup store bought pesto sauce- available in refrigerated section

1 small brick asiago or parmigiano reggiano cheese, and croutons to pass at table

Directions:

Heat a medium pot over medium heat. Add evoo, garlic, shallots, carrot, and sun dried tomatoes. Season with salt and pepper and cook 5 minutes. Add 2 cups of broth and the crushed tomatoes and heat to a bubble. Add up to 1 extra cup of broth and bring to the desired consistency. Stir in pesto. Adjust seasonings and pour soup into bowls.

Shave cheese on top and serge with croutons.

Lean, Mean, Green Soup

This is an adaptation from Rachael Ray's. I LOVE IT. I would eat this morning noon and night :) But I like green things.

Ingredients:

2 Leaks, trimmed, halved lengthwise then sliced in to 1/2 inch-thick, half moons

(leeks are long and in the onion/garlic family)

2 T EVOO

1 Medium Zucchini, finely chopped- I have used green peppers in pace when I dont have

Salt/pepper to taste

1 cup loosley packed fresh flat leaf parsley (you can use dried)

1 cup loosley packed arugula or watercress (I have subbed other leaf lettuces for this too)

1 cup loosley packed basil(you can use dried)

1/2 cup beef stock

1 quart vegetable stock

Directions:

Rinse leeks thoroughly under running water. Separate the layers to free any sandy grit. Drain leeks well

Heat medium pot over medium heat. Add evoo, leeks, chopped zucchini, season with salt and pepper (if using dried parsley and basil add now)

Saute for 6 min

Grind up parsley, arugula or watercress (or other lettuces), basil and parsley(if using fresh)

in food processor until finely chopped.

Add to the leeks and zucchini. Stir to combine.

Add beef stock, let simmer a minute

Add veg sock and raise soup to a boil

Reduce to a simmer and cook 5-10 min.

Serve!

Crock pot roast

This is a Fabulous and Easy recipe for crock pot roast.

Our star ingredient.....


Montreal Steak Seasoning from McCormick!

Ingredients: 1 beef roast (rump, cross rib or chuck)
1 onion, sliced
McCormicks Montreal Steak seasoning

Put roast in crockpot, cover with seasoning (I used 3 TBS) and 1 sliced onion.
DO NOT add water! Cook on low 8 hours. Meat just falls apart and the onions are camalized and delicious. I topped mashed potatoes with the onions, but you could thinken the broth with flour if you want a gravy.

Cheesy Crockpot Chicken

CHEESY CROCK POT CHICKEN Recipe from Allrecipes.com

6 chicken breasts (boneless & skinless)
salt & pepper to taste
garlic powder, to taste
2 cans cream of chicken soup
1 can cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in the crock pot. Cook on low 6 to 8 hours. Serve over rice or noodles.

Crock pot potato casserole

Crock Pot Potato Casserole

6 cups frozen hash browns, partially thawed
1/2 cup butter or margarine, melted
1/2 cup onion, chopped
1 tsp. salt
2 (10 1/4 oz.) cans cream of chicken soup
1 cup sour cream
1 cup potato chips or Corn Flakes, crushed

Combine all ingredients except sour cream. Pour into lightly greased crock pot; cover. Cook 5 to 7 hours. During last hour of cooking, stir in sour cream. Sprinkle with crushed potato chips.

Ranch House Crock Pot Porkchops

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes
From Real Mom Kitchen and its delicious!

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.


Roasted Garlic

Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have

Coconut Curry Chicken

Coconut Curry Chicken
This is a new recipe I basically found a better one than before. I found it on Utah Deal Diva's site. I have made this many times and we love it. It is inexpensive, and you get a great coconut taste!

I use this recipe using my Freezer Bag Method. I just freeze the chicken breasts all trimmed and ready to go, then the day of cooking, add all the ingredients to the crockpot.
Ingredients
• 1 lb boneless, skinless chicken breast (about 2 large breasts)
• 1 ½ tablespoons vegetable oil
• 1 ½ tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 3 tablespoons sugar
• salt and pepper to taste
• Assemble ingredients. You can purchase the Coconut Milk at Wal-Mart for $1.28. The curry seasoning I bought was also at Wal-Mart for $1.40.
• Dice onion & cut up chicken. Season chicken pieces with salt and pepper.
• Heat oil in a large skillet over medium-high heat for two minutes. Add curry and mix thoroughly. Let flavors meld for an additional 2-3 minutes, stirring occasionally. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 5-7 minutes, or until chicken is mostly cooked through.
• Transfer mixture to a heated crock pot. Add coconut milk, tomatoes, and sugar and stir to combine. Cover and cook on low 2-3 hours.
• Cook 2.5 cups of rice according to package directions. Serve chicken over rice. Enjoy!

Bowtie Chicken Pasta Salad

I wanted to add this to the file because this is one of my all time favorite pasta salads. I have also used a bottle of coleslaw dressing if you dont want to use the mayo dressing. It is SO good! I used whole wheat pasta and canned chicken from my food storage for this, turned out great.


From realmomkitchen.com

1 1/2 cups uncooked bow tie pasta
1 1/2 cups rotini pasta
1 1/2 cups diced cooked chicken
1 (20 oz can) pineapple, drained
1 cup red grapes, sliced in half
2 ribs of celery, diced
3 green onions, diced
1 cup craisins
1 cup cashews -or almonds, pecans etc.
1/2 cup sugar
1 cup mayonnaise

Cook pasta according to package directions. Drain and cool pasta. To large bowl, add pasta, chicken, pineapple, grapes, celery, onion, and craisins. In a separate bowl mix sugar and mayo. Pour over pasta mixture and toss. Refrigerate for 2 hours before serving. Mix in cashews

Zucchini cupcakes!

Here's another Zucchini recipe... from realmomkitchen... gotta put this in the file. They are great!




Chocolate-Zucchini Cupcakes

2 (1 ounce) squares unsweetened chocolate, melted
3 eggs
1 3/4 cups packed brown sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups grated zucchini
1/2 cup mini chocolate chips
3/4 cup chopped walnuts

Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.
In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and mini chocolate chips. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full (I think mine were fuller than 2/3).
Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate cream cheese frosting below frosting and garnish with walnuts.



Chocolate Cream Cheese Frosting

1 (8 oz) package cream cheese at room temperature
1/4 C butter (1/2 stick) at room temperature
4 C sifted powdered sugar (You can decrease this amount if you don't care about it being as stiff for piping)
1/2 C cocoa powder

Mix cream cheese and butter until smooth and creamy. Mix in powdered sugar, one cup at a time. Mix in cocoa powder.

Double Chocolate Zucchini Cookies

recipe from fun foods-on a budget

Ingredients:

1/2 cup margarine
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour- half and half with WW flour if you want
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups grated zucchini (I actually used some zucchini from my freezer, and some squash from my garden)
2 cups chocolate chips

Preheat oven to 350 degrees. Grease cookie sheets.

In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually stir into the creamed mixture. Fold in the grated zucchini. Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Zucchini Bread

My all time favorite and only one I'll ever use!

Ingredients:

1/2 C Apple sauce

1/2 C Oil

2 1/2 C Shredded Zucchini

2 1/3 C Sugar

1 t. Vanilla

1/3 C Water

1 t. Cinnamon, Nutmeg

2 t. Baking Soda

1 1/2 t. Salt

3 1/4 C Whole Wheat Flour- or All Purpose if you choose not to do WW

Mix first 6 ingredients, Combine all dry ingredients in a bowl, sift with whisk then slowly add to wet ingredients while mixing on low. 

I like to use a bunt pan for this, bakes quicker and more evenly. It also cuts into nice serving pieces. 

Sourdough Starter

THE FIRST DAY
Mixing the first starter

Water, lukewarm *½ C or 3.5 oz
Whole Wheat Flour *¾ Cup or 3.5 oz

Mix the water and flour in a glass bowl or plastic bowl and tightly cover with plastic wrap. You can transfer into a jar as well if you like. Let stand for 2 days. It should bubble up, smell bad, look awful- this is normal.

Here is the beginning of the starter

Here is after two days, tiny bubbles and has risen a bit

The sticky gooey

THE THIRD DAY
Mixing the second starter

Unbleached All-purpose flour *2/3 C or 3.5 oz
Fermented first starter

Mix the flour into the first starter, forming a firm dough, transfer into a clean container. Cover again with plastic wrap and let ferment for 1-2 days. When it is very sticky and has tons of little tiny bubbles, it’s time to refresh. It will stink as well- normal. And it will not rise very much at all.



THE FIFTH DAY
Mixing the third starter

Original Fermented Starter *¼ C or 2 oz
Water, Lukewarm *3 T or 1.5 oz
Unbleached Bread Flour *2/3 C or 3 oz

Measure the amount of the fermented starter you need and discard the rest. Dissolve the starter in the water, then add the flour and mix into a firm dough. Tightly cover with plastic wrap again. 1-2 days. After a day the starter will look like it’s not fermenting at all, but if you smell it, it will smell very sour.

Measuring 1/4 Cup of original starter

Mixing it into the water

adding flour to make a dough, transferring to new container

Cover, and let sit 1-2 days

THE SIXTH OR SEVENTH DAY

Make a fourth s fourth starter the same way the third one was made. Cover with plastic wrap and let the dough ferment until it has risen slightly, is full of small holes and gooey. This should happen in 24 hours

THE REMAINING DAYS

Continue to refresh the sourdough starter as you did the last two times, using the same measurements. Always wait until it has risen and starting to fall before refreshing. The sourdough will start to rise more and more each time and start getting a nicer smell. This may take 3 or 4 times to refresh. At this point the sourdough starter is ready to use.

It can be kept forever now!

TO REFRESH A COMPLETED SOURDOUGH STARTER

Fermented sourdough starter *1 ½ tsp
Water, Lukewarm *1 T+2tsp
Unbleached Bread Flour *1/3 C

Measure your starter you need and discard the rest. Or save it to flavor another dough. Dissolve the starter in the water, then add the flour and mix it into a fairly firm dough. Cover with plastic wrap and let it ferment for 8-12 hours. This will make about 1/3 Cup of dough.
The starter can be stored in the fridge almost indefinitely.
Old sourdough will turn grey and have a clear liquid coming from it, but you can save it by doing the above method every 12 hours three or four times until it’s quadrupling in volume in 8 hours or less. It is then ready to use.

Country Sourdough French Bread

If you can, notice the holes and how shiny the bread is inside. Thats what you want in a good sourdough.

Winger's Copy Cat sauce for sticky fingers

I found this recipe on Real Mom Kitchen's blog. We made it last night, and couldnt get enough! Great recipe to take to the park for a lunch or dinner! Its so simple, and so tasty. I think the recipe is just as good as wingers!

Winger's Copy Cat Sauce for sticky fingers (or what ever you like it on)

**Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a sauce pot until all the sugar dissolves ( I brought it to a boil and let it boil for a minute or two). That's it.
You can use it to coat wings, popcorn chicken, etc. I used Tyson breaded chicken strips. You can get a big box of them at Sam's Club or just get them at your local grocery store. Once you chicken is cooked pour sauce over or put chicken in a container with a lid, pour sauce over the chicken, cover with the lid and shake to coat chicken in the sauce.

Ranch Dipping Sauce

1 pk Hidden Valley Ranch Dressing

Make according to package directions, except substitute buttermilk for the milk.

Wheat Berry Waldorf Salad

I found this on Superhealthykids.com I have seen many of these types of recipes, but I think this one is the best!

Wheat berries in Waldorf Salad is a match made in heaven; the texture is delightful. You don’t need to mention to your family or guests that it is nourishing; just let them enjoy the texture and flavors.

Ingredients:
1 c. fully cooked wheat berries
1 tbsp. Dijon mustard
1 tsp. sweetener
1 1/2 c. crunchy salad apple; chopped into 1/2 inch pieces
1/4 c. celery (optional)
1/4 c. raisins (optional)
1/3 c. yogurt or mayonnaise
2 tbsp. fresh lemon or lime juice
1/2 c. walnut or pecans pieces
Directions:
Bring wheat berries to boil in 3 ½ cups of water, then simmer for about 60 – 75 minutes. If necessary, add more water. Cool berries and mix with the remaining ingredients.

Peanut Butter Popcorn

Peanut Butter Popcorn

This is an all time favorite of our family
10-12 c. popped popcorn
1 c. peanut butter
1 c. sugar
1 t. vanilla
1 c. light corn syrup
In a saucepan, combine sugar and corn syrup. Stir constantly and bring to a boil over med. heat for 3-4 min. remove from heat and stir in peanut butter and vanilla. Pour over popcorn and stir well. ( This is so good when its still warm and chewy!)

"Nacho" Everyday Cheese Potatoes

"Nacho" Everyday Cheese Potatoes
(crockpot101.com)

1 can (10 1/4 oz) condensed cream of mushroom soup

1 container (8 oz) sour cream

1 can (4.5 oz) chopped green chilies

6 oz (1 1/2 cups) shredded colby-Monterey jack cheese blend

1 pkg (32 oz) frozen cubed hash-brown potatoes

3 green onions, sliced

1/2 cup finely crushed Nacho Cheese Doritos (or similiar flavor corn chips of your choice)

Spray 3 1/2 to 4 quart crockpot with non-stick cooking spray. In medium bowl combine soup, sour cream, chilies and cheese. Mix well. Arrange half of potatoes in bottom of sprayed crockpot. Top with half of soup mixture, spreading evenly. Repeat layers.
Cover and cook on high heat for 3 1/2 to 4 hours. Sprinkle with crushed chips and onions, and serve as a side dish with chicken or pork chops. Recipe makes about 10 servings.

Cheesy Potato Casserole- Crock pot

Cheesy Potato Casserole
(crockpot101.com)

2 lb. pkg. frozen hash brown potatoes (partially thawed)

2 cans (10 oz.) cheddar cheese soup

1 can (13 oz.) evaporated milk

1 can French fried onion rings

Salt and pepper to taste




Combine above recipe ingredients and pour into greased crockpot. Add salt and pepper. Cover and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle other 1/2 onion rings of top before serving. Makes a perfect side dish with meatloaf, or a barbecue chicken breast.

Mama's Italian Chicken

Mama's Italian Chicken
(from 101 Things to do with a Slow Cooker pg. 72)


4 frozen chicken breast halves
1 envelope dry Italian salad dressing mix
1 can (14 ounces) chicken broth

Place chicken in greased 3 1/2 to 4 1/2 quart slow cooker. Sprinkle with salad dressing mix. Pour chicken broth over the top. Cover and cook on high heat 4-5 hours or on low heat 8-10 hours. Makes 4 servings. Serve with buttered noodles of creamy risotto.




And finally, one of our family favorites, and named by my children, since we always seem to have it on Sunday!

Fruit cobblers in the Crock-pot!

I found this on crockpot101.com, its a great site about crockpot cooking. These are great recipes using 3 months supply foodstorage, most ing. you probably already have in your pantry!


Crock Pot Recipes for easy Fruit Cobblers
Using your crockpot (slow cooker) for making delicious dessert recipes like fruit cobblers doesn't really cross many people's minds. Most people are thinking about dinner or appetizers, but your crockpot can be perfect for dessert recipes too!






Cherry Biscuit Cobbler

2 packages (8 ounces each) refrigerator biscuits (seperated and cut into quarters)

1 can (21 ounces) cherry pie filling*

1/3 cup brown sugar

1/2 teaspoon cinnamon

1/3 cup melted butter or margarine

*your choice of fruit filling can be used for cobbler

Mix together brown sugar, cinnamon, and melted butter in a small bowl. Mixture will be lumpy. Grease a 3 1/2 to 5 quart crockpot, then layer 1 package biscuits, half the cinnamon mixture, and then half the pie filling. Add the second package of the biscuits: cover with the remaining half of the cinnamon mixture, and top with the remaining half of the pie filling. Cover and cook on high heat 2 1/2 - 3 hours, or until biscuits are done in the center. Recipe makes 6-8 servings.

This fruit cobbler tastes fabulous with a heaping scoop of vanilla ice cream!


As tasty as the above cobbler recipe is, maybe you don't have the time for preparing it. Not to worry! Here is another recipe for a crockpot cobbler that you can fix in a flash! Again, the main ingredients are going to something you probably have in the kitchen pantry.


Peach Crockpot Cobbler

2 cans (21 ounces each) peach pie filling (or your favorite fruit)

1 package (18 ounces) yellow or white cake mix

1/2 cup melted butter or margarine

Spread pie filling in the bottom of greased 4 1/2 to 6 quart crockpot. Sprinkle dry cake mix over the top. Pour melted butter over the top of cake mix, trying to coat evenly. Cover and cook cobbler on high heat 2 hours, or on low heat 4 hours.
Recipe makes 10-12 servings. Serve cobbler with vanilla ice cream, or whipped topping.


Or, for a slightly more "crisp" cobbler.....


Easy Granola Apple Crisp
(from page 120 of 101 Things to do with a Slow Cooker)


2 cans (21 ounces each) apple pie filling

2 1/2 cups granola cereal

1 1/2 teaspoons cinnamon

1/3 cup sugar

1/3 cup melted butter or margarine

Place pie filling in bottom of greased 3 to 4 1/2 quart crockpot. In the order listed above, sprinkle the remaining ingredients over the pie filling. Cover and cook on low heat 3 hours. Recipe makes 6-8 servings. Serve cobbler warm with vanilla ice cream or whipped topping.

Sweet Pork

Ingredients:
1 (3-5 lb.) sirloin or boneless pork loin roast
1 cup medium or hot salsa (don't use mild--not enough flavor)
1 cup packed brown sugar



Place ingredients in a greased 3 ½ - 5 quart slow cooker. Cover and cook on low heat 8-10 hours. Shred pork with a fork before serving. Use meat in salads, burritos, or tacos.
Haven't tryed this with chicken yet. Has Anyone?

Freezer Bag Method-
Add salsa and brown sugar together, pour over pork roast in freezer bag. Press out air, and freeze!

Salsa Snack Roll-ups

Salsa Snack Roll-Ups
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
3 Tbsp. salsa
4 flour tortillas
1/2 cup shredded cheese
1/4 tsp. chili powder
Fresh Cilantro, optional

In a bowl, combine cream cheese and salsa; spread onto tortillas. Top with remaining ingredients. Roll up tortillas tightly. Refrigerate at least 1 hour. Cut each crosswise into 5 slices. Serve as an appetizer.(You can add black beans too)

Fiber Snacks

Fiber Snacks: These are some quick healthly snacks that I always try to have on hand in the freezer and cupboard in my 3 month supply

Air popped popcorn

Apples and almond butter or PB

Baked tortilla chips and salsa

Granola Bars- low sugar, high fiber

bean dip and baked tortilla chips

Rice cakes with almond butter

Veggies dipped in hummus- (costco has hummus in little ind. servings, you get 16 for 5 dollars!)

Frozen berries with whip cream

Cottage cheese and rasberries

Low fat/low sugar yogurt with granola

wheat crackers-(kashi) and Almond/peanut butter

Homemade guacamole and baked tortilla chips

Smoothies made with yogurt and fruit

Lemon Squares

If you havent seen this recipe yet on Everyday food storage, here it is. I wanted to add it to the collection, because these are so easy, and delicious!

Lemon Squares
1 lemon cake mix
2 eggs (2 T. dry egg powder + 1/4 C. water)
1/3 cup vegetable, canola, or olive oil (anyone brave enough to try beans instead of the oil ?
Powdered Sugar

Preheat oven to 350 degrees. In a bowl, mix together cake mix, eggs, and oil. Mixture will be stiff. Spread mixture evenly into a greased 9 x 13-inch pan. Bake 13-15 minutes until slightly golden on top. Cool, then sprinkle powdered sugar over the squares

Southwest fritata!

Southwest Fritata:


I love fritata's I just put whatever I have in the fridge that needs to be used up. They always taste great and you can use canned potatoes!

1/2 cup diced red bell pepper
1/2 cup diced onion
1 diced clove garlic
1/2 cup black beans
1 can diced potatoes
6 eggs
cheese
chili powder, garlic salt, pepper to taste
*any herbs you may have on hand- I used cilantro

Saute onion, pepper and garlic in olive oil/butter mixture in not stick fry pan till soft. Add beans and potatoes. Add herbs and seasonings.
Beat eggs with fork, add alittle milk to thin.
Once ing are cooked through pour eggs over the top. Sprinkle with cheese. Put into 350 degree oven for 20 minutes or untill egg is cooked and puffed up and cheese melted.
Enjoy!

Sandra Lee's Eggy Potato Salad

Sandra Lee's Eggy Potato Salad:


Ingredients:
1/3 cup sliced green onions
1/4 cup celery, finely chopped
1/4 cup mayonnaise
2 teaspoons prepared yellow mustard
1 teaspoon sweet pickle relish
2 hard-boiled eggs (from refrigerated or deli section), chopped
1 (14 1/2-ounce) can sliced new potatoes, rinsed and drained
Salt and pepper

Directions:
Stir green onions, celery, mayonnaise, mustard, and relish in a medium bowl to blend. Stir in eggs. Fold in potatoes. Cover tightly and refrigerate salad 30 minutes or up to 1 day. Season, to taste, with salt and pepper before serving.
(foodnetwork.com)

Freezer Jam

Strawberry Freezer Jam!

This is super easy and great to do this time of year with all the fresh fruits coming out. If you can- find local organic strawberries and peaches and other fruits to make the jam with. It really  makes the difference. But, you can totally do this with fruit right from the grocery store. 

You can freeze all your years worth of jam in less than and hour!

This is all you need:

Fresh Fruit- Sugar-no cook fruit jell-mason jars-funnel-potato masher

Follow the directions on the fruit jell packets, you will use one packet per 4 cups of mashed fruit. and 1 1/2 cups of sugar. This will give you three large jars or 5-6 small jars. stick in the freezer and you can have it on your bread in a couple hours!

Mckenna is mashing!

This is a great gift, make homemade bread and wow- someone bring me some:) 

Oriental Chicken Salad

INGREDIENTS:
Dressing:
1/3 cup sugar
¾ tsp. salt
½ tsp. pepper
1/3 cup cider vinegar
2 tablespoons oil

Salad:
6 cups cabbage, finely shredded*
1 ½ cups shredded cooked chicken breast
3-6 green onions, thinly sliced
1 pkg. ramen noodles, any flavor
1 sm. can mandarin oranges
3 tablespoons slivered almonds, toasted
2 tsp. sesame seed, toasted




DIRECTIONS:
1. In a small bowl, combine all dressing ingredients, mix well.
2. In large bowl combine cabbage, chicken and onion, toss to mix.
3. Crumble ramen noodles; discard seasoning packet or reserve for later use. Add noodles, almonds and sesame seed to cabbage mixture.
4. Add dressing; toss to coat.

*A bag of coleslaw blend can be used in place of the shredded cabbage.

BBQ chicken-3 ways

3 super simple ways to have BBQ chicken always available in your food storage for a quick meal.
This works if you are stocking up on frozen chicken

- Crock pot BBQ Chicken
1 bottle of your favorite BBQ sauce to 4-5 chicken breasts or 10-12 chicken tenders
Cook on low for 4-6 hours. Put chicken breasts in crockpot, top with sliced onions, then bbq sauce. Can shred chicken for sandwhiches, or cut chicken in half and Serve with mashed or baked potatoes and veggies

- Grilled Chicken
Marinade chicken in BBQ sauce for 4-6 hours.Grill chicken on BBQ.
Baste with sauce while cooking on the grill. Serve with grilled veggies or over a green salad

-BBQ ed Chicken Sandwiches
Add BBQ sauce to canned chicken. Heat in Sauce pan and shred. Can also add sauteed onion or green chilies.Toast buns. Add chicken mixture to toasted buns.(you might have to make your own buns, just use this recipe and form dough into a bun shape!)
Top with jack cheese, avacado, or sliced tomatoes. Serve with oven fries

Peanut Butter Rice Krispie Bars

INGREDIENTS:
1 C. karo syrup
1 C. peanut butter
1 C. granulated sugar
5 C. rice krispies
1/2 bag (12 oz.) chocolate chips
1/2 bag (12 oz.) butterscotch chips



DIRECTIONS:
1. Heat syrup and sugar over low heat until well blended. Stir in peanut butter.
2. In a medium bowl add rice krispies. Pour sugar mixture over krispies and stir until incorporated.
3. Press in 8x8 glass dish. (greased)
4. Melt chocolate chips and butterscotch chips in microwave on medium heat for 20 sec. incrimates.
5. Pour over top of rice krispies.
6. Cool, cut, and serve.

Tortellini Salad

INGREDIENTS:
2 (14 oz.) packages frozen cheese tortellini
1 green and 1 red bell pepper, diced
1 cucumber, chopped
1 (14 oz.) can artichoke hearts, rinsed, drained
1 (8 oz.) bottle cream Caesar salad dressing
*frozen peas are also good



DIRECTIONS:
Prepare tortellini according to package directions and drain. Rinse with cold water, drain and chill.
Combine tortellini and remaining ingredients in large bowl, cover and chill at least 2 hours.

5 Step Something Salad

INGREDIENTS:
Something green
Something sweet
Something crunchy
Something tangy
Something to dress it with




DIRECTIONS:
Something green- Spinach, arugula, cabbage, etc.
Something sweet- candied almonds, fruit slices, dried cranberries or cherries, raisins, etc.
Something crunchy- slivered almonds, toasted pine nuts, pecan halves, croutons, canned onion rings, chinese noodles, etc.
Something tangy- crumbled feta or blue cheese.
Something to dress it with- any type of dressing. *Dress greens right before serving.

Veggie Pizza Squares

1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
1/2 cup chopped red bell peppers or tomatoes
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
Grated cheese

Preheat oven to 375 degrees F (190 degrees C).
Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

Five- Cup Salad

1 cup coconut
1 cup miniature marshmallows
1 cup pineapple tidbits
1 cup mandarine oranges
1 cup sour cream

mix, chill, and serve! All food storage!

Black bean and Corn tacos, with Cilanto sour cream

Black bean and corn tacos, with Cilanto lime sour cream

Ingredients:

1 can black beans
1 can corn
1 can diced tomatoes (or fresh diced tomatoes)
1 lime (get the lime juice bottle for food storage)
1 Tbs chili powder
1/2 Tbs cumin
1 diced onion (optional)
Sour Cream (dehydrated for food storage)

Saute all ingredients till soft and cooked through. Add 2 TBS lime juice
Fill taco shells with mixture. Top with avacado, guacamole, salsa, jack cheese,
Cilantro sour cream (mix sourcream with cilantro and lime juice)

We love these in the summer, they are high in fiber and you can be creative and use whatever you have at the time!

No Name Summer Pasta

I have no Idea what to call this- Maybe someone can give a suggestion! But it's supper yummy.

Ingredients:

1 Pkg. Radiatore' pasta- or whatever twirly pasta you want

1 link of Kielbasa, sliced

Baby tomatoes, sliced

Fresh Spinach

1/2 C Cream Mushroom

Olive Oil

Parmesan Cheese

pine nuts

Directions:

Cook pasta al dente'

Slice Kielbasa, tomatoes, and chop up the spinach. Place Kielbasa in skillet with olive oil for about 5 minutes. Add tomatoes, cook another 3 min or so, then add spinach.

Once spinach is wilted pour over pasta. Mix in cream of mushroom, if you want to add more to your liking go for it.

You can top with parm cheese and pine nuts if you want- I didn't this time.

Summer Vegetable Pasta

Ingredients


1 (16 ounce) package penne pasta
1/3 pound green bell peppers
1/3 pound red bell peppers
1/3 pound yellow bell peppers
2 tablespoons olive oil
1 zucchini, sliced
1 yellow squash, sliced
6 ounces mushrooms, chopped
1 clove garlic, minced
2 medium tomato, peeled, seeded and chopped
Salt and ground black pepper to taste


Directions

In a large pot cook penne pasta in boiling salted water until al dente;drain.
While pasta is cooking, wash the bell peppers and cut them into 1/4-inch strips.
For sauce, in a large skillet over medium heat saute peppers in olive oil until soft. Do not allow peppers to brown. To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add the mushrooms and garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
Spoon pasta onto warm plates; top with sauce. Sprinkle with salt and pepper.
I tended to add a little more olive oil over it to get more of a "sauce"- I am also thinking a light pesto would taste good- I'll try that next time.

Soy ginger chicken salad

INGREDIENTS:

1 Tbsp. vegetable oil
2 Tbsp. fresh lime juice
1 tsp. soy sauce
1 tsp. peeled and grated fresh ginger
salt and pepper
1 C. thinly sliced cooked chicken breast
1/2 red bell pepper, thinly sliced lengthwise
1/2 cup snow peas
1 medium carrot, thinly sliced


DIRECTIONS:

In a small bowl, combine oil, lime juice, soy sauce, and ginger; season with salt and pepper. Transfer to a small airtight container; set aside.

Combine chicken, bell pepper, snow peas, and carrotr in a separate airtight container.

Regrigerate chicken salad and dressing separately until ready to serve, up to overnight. Just before serving, toss salad with dressing.

*1 serving

Black Bean and Corn Quesadillas

Picture coming!


INGREDIENTS:


2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese, divided


DIRECTIONS:

1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
2. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.

Cornflake Chicken

I like to use this recipe for chicken strips.

6 boneless skinless chicken pieces
1/2 evaporated milk
1 cup cornflakes crushed
garlic salt, pepper, any seasoning you like here is good
butter

Spray baking sheet with non stick spray. Place 6 pats of butter on baking sheet. Dip chicken pieces first in evaporated milk, then in corn flake crumbs mixed with seasonings. Place each on a butter pat. Place another pat of butter on top of each peice. Bake for 30 minutes at 350. Enjoy! Dip into your favorite sauce.

Taco Plate

Yummy, easy layered bean dip

Layer #1
1 can refried beans (or reconstituted dried refried beans)
Place in the bottom of a 9x13-inch pan.

Layer #2
3 mashed avocados
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Mix together and place over layer #1

Layer #3
1 cup sour cream
1/2 cup taco seasoning
Mix together and spread over layer #2.

Layer #4
chopped olives
chopped green onions
chopped tomatoes
shredded cheddar cheese
Spread over layer #3.

Chill and serve with your favorite tortilla chips.

Jello Cake

Jello Cake- One of our favorites!



1 yellow or white cake mix
1 small Jello (any flavor)-I like strawberry
1/2 cup instant vanilla pudding mix
1 cup water
1 (8 oz.) Cool Whip

Make cake and let it cool. Make Jello using only 3/4 cup of water to dissolve and 3/4 cup cold water. Poke holes in the cake using a straw or fork (about every 2 inches). Pour Jello on cake and refrigerate for 2 hours. Mix pudding with water and refrigerate 1/2 hour. Mix Cool Whip into pudding and spread on top of cake. Serve or store in fridge in covered container until ready to serve.

*you can also make this without the pudding mix and just top with cool whip and strawberries. It's good both ways

Cream Cheese Chicken

This is one of our family faves!

1 envelope Italian salad dressing mix
1 stick of butter or margarine (1/2cup)
4-6 boneless skinless chicken breasts
1 can cream of chicken soup
1 8 ounce cream cheese

Turn crock pot on High. Place melted butter in bottom of crock pot and add Italian salad dressing mix. Stir together. Cut chicken breasts into 1 inch strips or bite size pieces. Place chicken in crock pot and stir to coat with the butter mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add 1 can cream of chicken soup and the cream cheese. Stir to met together till creamy. Put chicken back in pot and serve over rice or hot buttered noodles!

Great freezer meal too. Just cool and place in Freezer bag and its all ready to go!

Whole Wheat Banana Bread

OK, this is New ! I have found a better Banana Bread Recipe and LOVE IT

Banana Bread

1 C. All Purpose Flour

1 1/4 C. Whole Wheat Flour

1 t. Baking Soda

1/2 t. Baking Powder

~ Sift Together

1 Stick unsalted Butter

1 C.  Water Sugar

1/2 C. Brown Sugar

1/2 t. Salt

~Cream Together

2 Eggs

1T. Vanilla

4T. Sour Cream

~Mix just a bit

~add flour mixture

~4 Large Bananas, smashed until creamy

~Pour into sprayed bunt pan

~Bake 350 1hr

~Cool 20 min then flip onto serving platter

Whole Wheat Chololate Chip Cookies

Cream Together:

1/2 C. Butter

1/2 C. Crisco
1 C. White Sugar
1 C. Brown Sugar
Add 2 eggs 

1 1/2 tsp. vanilla

Mix into above:

2 C. Whole Wheat Flour
1 1/2-2 C. Oatmeal, pulverized in blender
1 tsp. Salt
1 tsp. Soda

1 tsp. Baking Powder
24 oz. Chocolate Chips

Bake at 375 degrees for 10-12 minutes. (Make sure you take them out of the oven before they look done or they will be too crispy.)

Creamy Chicken and Biscuits

Another winner in the Cotton home!

Ingredients:

1/2 Med. Onion (dehydrated Onion)

1 1/2 tsp. Butter

4 C Chopped cooked chicken (can chicken)

1 (10 3/4 oz) can cream chicken soup (or make your own)here

1 C sour Cream (just omit if using for straight food storage recipe)

1/2 C Milk

1/2 C chopped pimiento (optional) I substituted this with peas

1 C Shredded cheese

6 frozen biscuits, thawed

Directions:

Preheat oven to 350

Grease bottom and sides of 11x7 baking dish

Chop the onion. Heat butter in small nonstick skillet over medium heat. Stir in Onion, saute until tender.

Combine onion, chicken, soup, sour cream, milk and pimiento in med bowl. Mix well then pour into prepared baking dish. Bake 15 min. Remove form oven. Sprinkle baked layer with 3/4 cup of the cheese. Arrange biscuits in single layer over top. Sprinkle with remaining cheese. Bake until biscuits are golden brown and he sauce is bubbly, about 20 min. Serve immediately.

Teriyaki Chicken

This is from the Book Dinners Ready. It is quick and easy and a great freezer meal. It is delicious!

4 boneless skinless Chicken Breasts
3/4 Cup Soy Sauce
1 Cup sugar
3T. red wine vinegar
2 tsp oil
2 cloves garlic, minced
1 1/2 tsp ground ginger
4 TBS cornstarch

Cut chicken into bite size peices. Combine remaining ing in a saucepan. Bring to boil. Cook and stir until thick and glossy. Pour over chicken in baking dish. bak uncovered for 1 hour at 350. Remove from oven and serve over rice with steamed vegetables, or allow to cool and freeze for a meal later.
(To serve: thaw and heat until hot a bubbly)

Cafe Rio! Yummy!

Delicious! This recipe makes so much, I freeze the chicken after shredding and cooling, then use it for burritos, salads, quesadilla's, or soups the rest of the week!
Food Storage Ideas: If you are stocking up on meet in your freezer, this recipe will work. You might now be able to get all the ingredients for the dressing but thats ok- still works well enough

Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Cafe Rio Pork Barbacoa-Amie's Fav

6lb Pork Loin
21oz Dr Pepper- can use coke but I think the DR Pep works best in this recipe- do NOT use diet

1 C Brown Sugar

2 Cloves of Garlic

7oz can chipotle sauce- remove chilies unless you want to burn the house down with your tounge!

6oz red taco sauce

1t. Dry mustard

1t. Cumin

1/2 t. Salt & Pepper

START THIS IN THE MORNING (or night before)

Cook the pork for about 8 hours then Place ingredients in the blender and then pour over pork loin in crock pot. Cook low additional 3 hours hours and then shred- cook another hour.

Café Rio Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.

Café Rio Rice
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (see note)

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Now Put it together

• 
  
  Tortilla – you can make your own, mine came from a package.
• 
  
  Cheese -it is a good idea to warm these two up so the cheese is a little melty.
• 
  
  Beans – black or pinto (mine came straight out of the can, warmed in the microwave with a little garlic powder and green Tabasco sauce).
• 
  
  Rice – don’t be stingy now!
• 
  
  Pork - I am actually salivating while writing this post…
• 
  
  Lettuce – Shredded Romaine, you want small enough pieces to get a little of everything on your fork
• 
  
  Pico de Gallo – I like extra pico, so I give myself an extra scoop.
• 
  
  Tortilla Strips – slice a corn tortilla into strips, brush with olive oil and salt and pepper and bake on a foil-covered sheet for 15-20 minutes at 350-ish.
• 
  
  Creamy Tomatillo Dressing – I like to keep mine on the side so my lettuce doesn’t get too slobbery.
• 
  
  This is really best served with a cold Dr. Pepper with a few slices of lime squeezed into it, but if that seems like Dr. Pepper overload, your beverage of choice will probably be fine.

Chocolate Peanut Butter Cookies

These are quick and easy to get done in a hurry before kids come home from school.

I will say however that they are best right out of the oven, since made with a cake mix these tend to get, well good just not as grest as the day of baking. But oh so good when warm :)

Ingredients:

1 PKG Devils Food Mix

½ C. Butter or Margarine, Softened

1 tsp. Vanilla
2 Eggs (2 T. dehydrated eggs + 1/4 C. Water)
1 C. Peanut Butter Chips (or chip of your choice)

Directions:

Pre-heat oven to 350 degrees. Beat half of the dry mix, the butter, vanilla and eggs in large bowl on medium speed until smooth. Stir in remaining cake mix, the nuts and chocolate chips. Drop dough by rounded teaspoonfuls (about 2 inches apart) onto cookie sheet. Bake 8 minutes.

Chocolate Layer Cake

This cake is so light in taste. Which only means it's not hard to eat 3 pieces. Yes, I did, quiet. 

Thanks Teri Huckvale!!!

Ingredients:

1 pkg. of Devils Food Cake Mix

make 3 cake rounds(if you have a scale weigh 12 oz of batter for each pan to get even cakes)

Frosting:

1 8oz pkg Cream Cheese

2/3 C. Brown Sugar

1t. Vanilla

1t. Salt

Mix this together, set aside

16oz Heavy Whipping Cream- beat to medium peak

Fold in Whipping Cream to above mixture

This will give plenty of frosting so don't skimp in between layers! 

Drizzle Hershey Chocolate Syrup over each slice of cake!

Whole-Wheat Quick Bread

Whole-Wheat Quick Bread
(mormon essentials cookbook)


When I saw this recipe I wasnt quite sure what it would be like, allthough I loved that it takes no yeast, and from start to finish it takes 1 hour. It has the consistancy of a zuccini or banana bread.
It was delicious! With butter and honey, it almost felt like we were eating cake. My 2 year old ate 3 slices and kept saying "more" So, I love this recipe and because all the ing. are in my food storage, I can make it anytime!

Ingredients:
1 egg, beaten (1 T. dry egg powder + 2 T. water)
2 c. buttermilk (1/3 c. dry milk powder + 2 c. water + 2 T. vinegar or lemon juice, let sit for 5 minutes)
3 T. molasses or honey
2 T. butter, melted
2 c. whole wheat flour
1 t. baking soda
1 t. salt
1 t. baking powder

In a bowl, combine egg, buttermilk, molasses or honey, and butter. In a separate bowl, combine flour, baking soda, slat and baking powder. Stir well; add to first mixture and mix well. Pour into a greased loaf pan. bake at 400 degrees for about 45-40 minutes, until lightly brown. Cool slightly then turn out of the pan onto a wire rack. Slice while warm. Makes 1 loaf.

Black Bean Burgers

Black Bean Burgers
adapted from Epicurious.com

3 cups black beans, prepared
1/2 cup dry bread crumbs
2 Tbsp plus 1/2 cup chunky salsa for topping
1 tsp cumin
1 tsp onion powder
1 tsp chili powder
1/2 tsp Tabasco sauce


Prepare the beans, if using dry. Drain liquid from cans or prepared beans. Mash beans, add ingredients mixing well together. Form into patties and cook on a skillet over the stove in a little oil, or on the grill. Be careful when flipping so they won't fall apart. Cook on a grill over low heat for 3 minutes on each side or until they develop the crust you want. Top with salsa,cheese, or other toppings. Enjoy!

Thai Chicken and Noodles

Love This! Quick, Easy, and Full of Food Storage!

4 ounces vermicelli or angel hair pasta
1/2 cup chicken broth- use broth from the canned chicken
1/4 cup chunky peanut butter
1-1/2 teaspoons soy sauce
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1 can (5 ounces) chunk chicken, drained and shredded
*1/4 cup diced roasted red pepper
*Frozen/canned peas
Dried chives



Cook pasta. Drain and keep warm. In a small saucepan, heat and stir together broth, peanut butter, soy sauce, garlic powder and ginger until smooth. Add chicken and red pepper. Heat through but do not boil. Toss hot cooked pasta with peanut sauce in a serving bowl. Garnish with chives. Serves 2.

Beef Stroganoff

Ingredients:
1 lb. stew meat, cubed

½ C. dried minced onion

1 can cream of mushroom soup

1 can mushrooms, drained

¼ tsp. garlic salt

1 C. sour cream (for richer taste, substitute
1 pkg cream cheese)




Combine all ingredients except sour cream in greased slow cooker. Cover and cook on low heat 6-8 hours. Add sour cream the last hour of cooking. Makes 4-6 servings
Spoon over noodles

Classic Roast

Cross Rib or pot roast
1 can cream of mushroom soup
1 sliced onion, into rings
1 pkt lipton onion soup mix
*optional- potatoes, carrots

Place carrots and potatoes in crockpot. Place roast on top. Mix cream of mushroom soup with lipton soup mix. Pour over roast. Scatter sliced onions all over top and botton. Cook on low 6-8 hours! Delicious and perfect everytime!!

Baked Mac and Cheese

Ingredients:

½ Pound elbow Macaroni
3 T Butter
3 T Flour
1 T Powdered Mustard
3 C milk –powdered milk for food storage
½ C onion, finely diced
1 Bay Leaf
½ t. Paprika
1 Large Egg
12 ounces sharp cheddar cheese, shredded
1 t salt and fresh ground pepper

Topping:
3 T Butter
1 C *Panko bread crumbs

Directions:
Cook pasta. While that’s cooking, in separate pot melt butter and add flour and mustard and keep it moving so it doesn’t get lumps. Stir in milk, onion, bay, and paprika. Simmer for ten min and remove the bay leaf.
Temper in the egg. Stir in ¾ of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-qt casserole dish. Top with remaining cheese.
Topping:
Melt butter in saucepan and toss in breadcrumbs to coat. Top macaroni with bread crumbs. Bake 30 min. Let sit for 5 min. before serving.


*Panko Bread Crumbs

Ingredients


* 1 loaf white bread, or
* If you don't have white bread, use soda crackers, like Saltines and oyster crackers or melba toast, instead. Approx. 23 saltine crackers per cup

Directions
1
Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs.
2
Spread the crumbs on a baking sheet and bake at 300 F degrees until the crumbs are dry but not toasted, about 6 to 8 minutes. Shake the sheet twice during baking. Be careful not to let the crumbs brown!
3
Immediately remove breadcrumbs from oven and allow them to cool.
4
Once cooled, crumbs may be stored in the freezer, in a resalable plastic bag for as long as several months.

Snickerdoodles

Ingredients: 

1 C. Shortening

1 ½ C. Sugar

2 Eggs (2T. powdered eggs + 1/4 C. water)

2 ¾ C. Flour
2 tsp. Cream of Tartar

1 tsp. Soda

¼ tsp. Salt

2 T. Sugar

2 tsp. Cinnamon



Directions:

Heat oven to 400 degrees.
Mix shortening, Sugar and eggs thoroughly.
Measure flour by dipping method or sifting.
Blend flour, cream of tartar, soda and salt; stir in.
Shape dough in 1 inch balls.
Roll in mixture of 2 T. Sugar and cinnamon.
Place 2 inches apart on ungreased baking sheet.

Bake 8-10 minutes.
These cookies puff up at first, then flatten out.


Great Summer Meals

Grilled Brochette Chicken


¼ C Sun Dried Tomato vinaigrette dressing-divided
4 small boneless skinless chicken
1 Tomato, finely chopped
½ C shredded mozzarella cheese
¼ C chopped fresh basil

Place large sheet of heavy foil over half the grill; preheat grill to med.
Pour 2T of the dressing over the chicken in a re-sealable bag, toss and refrigerate 10-20 min.
Remove chicken from fridge and grill chicken on uncovered side of grill 6 min.
Meanwhile combine tomatoes, cheese, basil and remaining dressing
Turn chicken over, place cooked side up, on foil on the grill. Top with tomato mixture
Close lid for 8 min
Serve with steamed veggies or over cooked pasta





Thai BBQ Chicken

½ C Brown Sugar
½ C Soy Sauce
2 T Lime Juice
6 Cloves garlic, minced
1 tsp Crushed red pepper flakes
¾ tsp Curry powder
4 Chicken Breasts

Mix first 6 ingredients in zip lock bag- mix
Add chicken-mix
Marinate over night-can freeze this until ready to grill

Serve over a salad!

Chicken Enchiladas

This is a recipe that Aarons mom has used for years. It's a good one

Ingredients:

Cut cooked chicken into pieces
Cheddar Cheese

Sauce:
1 C Chicken Broth
1 C Sour Cream
1 Can Cream Chicken Soup
1 pkg Enchilada Mix

Directions:

Cook all but chicken in saucepan until bubbly. Add shredded chicken into ½ of the sauce. Spoon into flour tortillas, roll up, and place in baking dish with a small layer of sauce on the bottom. Top with rest of sauce and cheese.
Bake 350 20 min.

Crock-Pot Southwestern Chicken

Ingredients:

1 sml. Bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts
1-16 oz jar salsa
Shredded cheddar cheese
Tortillas
Chips
Sour Cream
Cilantro
Avocado

Directions:

Pour bag of frozen corn in bottom of crock-pot. Place frozen chicken breasts on top pf corn and cover with rinsed and drained black beans, cilantro and jar of med. salsa. Cook on high for 1 hour, then on low for 4 hours.
Shred chicken with forks, serve mixture over tortilla chips and add toppings to individual servings. Or serve in tortillas

For Freezer bag method:
Add salsa to ziploc bag with chicken. On day of cooking add corn, cilantro and black beans. Cook on low for 4 hours

Honey Nut Chicken

I don't have ingredient amounts for this one, I eyeball it. It's pretty hard to mess up. This is by far my favorite chicken "breading" recipe

Boneless Skinless Chicken Breast
Honey Roasted Peanuts
Bread Crumbs
Grill Seasoning (whatever kind you have)

Set up 2 Step Dredge
1st pan has egg and milk and hot sauce
2nd pan has nuts and breadcrumbs

Dip chicken in each pan then place in skillet on med heat, about 2 min. on each side
(being careful when flipping over not to loose breading)
Then place chicken on baking sheet and put in oven 400 until done (15-20 min)

Chicken and Dressing Casserole

1 Can Chicken, shredded
1 Can Cream Chicken and Celery Soup
½ Stick margerine
1 pkg of stuffing mix

Heat soups and margarine. Pour over chicken in a casserole dish. Prepare stuffing mix according to directions. Spoon over chicken and soup mixtures. Bake 350 for 30 min.

Chicken Olivia

Ingredients:

2 Can chicken
1 Cup cooked rice
2t onion powder
1 Can cream chicken or mushroom soup
2 C chopped Celery
½ C mayonnaise
1 t Lemon Juice
3 Hard Boiled Eggs, chopped

Mix together above ingredients an place in dish
1 stick of butter – 1 cup corn flakes ½ cup almonds – fizzle over stove
Top casserole with mixture
Bake 350; 30 min

Honey Lime Chicken Enchiladas

Ingredients:

3/4 cup honey
Lime juice (1-2 limes)
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 teaspoon cumin

1 pound chicken, cooked and shredded (I used 3 chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream

Mix the first five ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Oven Porcupines

1lb Ground Beef 1/8t. Garlic Powder
½ C Uncooked rice 1/8t. pepper
½ C Water 1 Can Tomato Sauce (15oz)
1/3 C Chopped Onion 1 C Water
1t. Salt 2t. Worcestershire Sauce

Mix meat, rice, water, onion, salt, garlic powder, and pepper. Shape into balls. Place into baking dish. Stir together remaining ingredients. Cover with foil and bake 45 min. Uncover and bake 15 min. longer

French Dip Sandwiches

Ingredients
2 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1 jigger dry sherry, optional
2 cans beef consommé, found on broth and soups aisle or beef broth
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper
4 torpedo sandwich rolls, split

Directions
In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and sauté 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consommé in a slow stream. Bring sauce to a bubble and allow simmering over low heat until ready to serve sandwiches.
Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.



Food Storage Way to do this meal:

1pkg. Au Ju
1 Can Roast Beef
4-6 Rolls or home made rolls

Mix your sauce according to package directions. Remove about ¼ Cup of sauce and set aside. Add shredded roast beef to your sauce and let stew for 5-10 min. Warm your rolls, slice in half and then spoon mixture into rolls. Dip into reserves sauce.

German Pancakes

Pop Up Pancake Recipe - makes 24 muffins or fills a 9×13 baking pan

1 cup milk
1 cup flour
6 eggs
1/4 cup melted butter
dash salt
Preheat oven at 400*

I like to blend all the ingredients in my blender. I have tried to whisk it or even use the electic mixer, but it seems to get the most smooth with a blender. Then grease your muffin tins or baking pan. Bake them for 15 minutes, or until puffy and golden on top. Use a knife to pry them out, hopefully they were greased well enough and should pop right out.