Tuesday, January 27, 2009

Favorite Tortilla Soup

(Source: Fiber 35 diet)
Our Favorite. We eat this 3-4 times a month. Its easy, uses your food storage ing, and flavorful.

Saute 1 onion, and 1/2 jalapeno in olive oil till soft
Add 1tsp cumin and 1tsp chili powder, 1TBS worchestishire sauce
Add the following, then simmer and serve
- 1 can fire roasted diced tomatoes
- 2 cans pinto beans
- 1 box chicken broth
- 1 can white chicken
Garnish with tortilla chips, sour cream, guacamole, cilantro, and fresh lime

Rice Krispie Treats in a Snap!

Who says you need a marshmallow? And it's all Food Storage Ingredients!

1/2 c. White Sugar
1 c. Light Karo Syrup
3/4 c. Peanut Butter
2 c. Rice Krispies
4 c. Corn Flakes

Use a large pot and stir together first three ingredients until melted & smooth. Then stir in the cereal. Spread in a 9×13 pan. 

Whole Wheat Bread-Start to Finish

Just Click Here

Sunday, January 25, 2009

Condensed Soups

I learned I can make my very own Condensed Soups! Who knew? This will save you sooooo much money. And I like to make a lot of soup in the winter and it's a great company meal,"just add more water to the soup carol" (Little house fan :) )
Just save your jars and fill it with your condensed soups. I am going to try freezing a jar of my cream of potato today so I will let you know if that's a go or not.


2T butter
1/4 cup flour
1/2 cup stock(low sodium broth can probably be used)--veggie or chicken is usually best, I think
1/2 cup milk(low fat is okay)
salt and pepper
***1/4 cup of whatever your "of" is needed to be...(ie mushroom, celery, chicken, onion, potato, broccoli, cauliflower, etc) finely chopped***


In small saucepan, put butter and the "of" ingredient and cook until soft, not just tender.(if using chicken, just make sure it's cooked through)
Add flour and stir together. It will be thick and gooey, and that's okay.
Slowly add stock while stirring or whisking to avoid lumps.
Bring to a boil and cook a few minutes until thickened.(if seems too thick, you can add a tsp or so more broth, just don't forget, you've still got milk to add :)
Add milk and salt and pepper and stir until combined and thick. Taste to know your seasonings prior to using it in a recipe so you can adjust salt and pepper as needed.
***the main photo is cream of celery using veggie stock, and the other is mushroom using chicken stock. Please remember, you can combine ingredients to make blend, or add garlic, etc, to make a cream of mushroom with garlic, etc. Just play around and make it to suit your needs and taste!**
PS Please note, this is a CONDENSED version of the soup...it's meant to be thick and not intended to eat straight! ;)

Saturday, January 24, 2009

Best Baked Potato Soup- No kidding

Great 3 Month Food Storage Dinner!

3-4 med potatoes, peeled and diced
5 Bacon Strips
2 Cans Cream of Potato Soup (undiluted)
1 Can Condensed Cheddar Cheddar Cheese Soup (undiluted)
3 1/2 C. Milk
1 tsp. Garlic Powder
2 tsp. Worcestershire Sauce
1/2 tsp Onion Powder
1/4 tsp Pepper
1/2 tsp Salt
1 C. Sour Cream

Boil Potatoes util Tender and cook Bacon until crispy, then crumble
Combine the next 8 ingredients including 1/2 of crumbled bacon (reserving the rest for topping)
Cook uncovered for 10 min, stirring occasionally.
Stir in sour cream and potatoes, cook for another couple minutes (do not boil)

Top with reserved bacon, shredded cheese and dollop of sour cream

I double this because we eat so much of it and It's soooo good the next couple days for lunc

Thursday, January 22, 2009

Blender Wheat Pancakes... The BEST

Mom gave me this recipe when I got married and I have used it for years. Its my favorite Pancake Recipe because its whole wheat and you dont have to grind it!

Blender Wheat Pancakes(Source: EveryDay Food Storage)
1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender.Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan.Cook; flipping pancakes when bubbles pop and create holes.

Berry Syrup

2 C. Mixed Berries (Raspberries, Blueberries, & Marionberries or any mix that are red and blue)
3 T. Sugar

Mix together and let stand for 10-15 minutes before serving.

Bean Burritos in a hurry

Here's a great go to meal that is quick, easy and delicious, especially when you want a break from meat! Most items are in my 3 months supply. Uses your food storage beans, rice, canned tomatoes, and salsa for a complete meal!

Tortillas -(I used the costco ones you heat up, But wheat would be great too!)
1 can refried beans
1 can fire roasted diced tomatoes
1 can green chilies
1 can green enchalada sauce
salsa,cheese,sour cream, lettuce
Mix together refried beans, tomatoes, salsa and chilies. Fill tortillas with mixture and top with grated cheese then roll up tortillas and put in casserole dish. Cover with enchalada sauce and sprinkle with desired cheese. Bake at 350 for 20 minutes. Serve with brown rice mixed with salsa and chips!

Wednesday, January 21, 2009

Homemade Wheat Thins!

I ran accross a recipe for homemade wheat thins, and it caught my attention! I needed something to make while watching American Idol so I gave it a go! It was fast, simple, and takes only a few ing. from food storage. This recipe will make a whole box full of crackers! I am so suprised how good they are! Made from whole wheat, with no high fructose corn syrup or sugar, unlike regular wheat thins you buy at the store, these are great for you! I put them in a little baggies and Gracie has been eating them like crazy. (I must admit buying crackers is faster, but I gained great satisfaction in knowing how to make them...and knowing my family will eat them!)
1 3/4 cups whole wheat flour
3/4 tsp salt
1 1/2 cup white flour
1/3 cup oil
1 cup water
garlic salt, onion powder

Mix flour together. Mix oil, salt and water together, then add to flour. Knead as little as possible to make a smooth dough. (it took me about 3 minutes of kneading) Roll dough out very thin. Not paper thin, but almost! That is the key, real thin!Score with a knife desired size:

Prick each cracker a few times with a fork. Sprinkle dough lwith mixture of garlic salt and onion powder, or italian seasoning dry mix. Bake in 350 degree oven till light brown, about 25 minutes or less.

Tip: Let cool, they will harden and get crunchy the longer they cool. The next day we thought they were alot more crunchy. Also, watch them close in the oven, they will burn fast!