Friday, May 29, 2009

Oriental Chicken Salad

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

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

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.

Tuesday, May 26, 2009

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

Saturday, May 23, 2009

Peanut Butter Rice Krispie Bars

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

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

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

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

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

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.

Wednesday, May 20, 2009

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


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!

Monday, May 18, 2009

No Name Summer Pasta

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


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

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.

Sunday, May 17, 2009

Summer Vegetable Pasta


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


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


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


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!


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


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.