Hawaiian Hay Stacks

Ingredients:

1/4 lb butter

1 1/2 C Flour

1 1/2 qt Milk

2 t. Salt

2 Cans cream mushroom soup

3 Cooked chicken breasts (2 cans chicken for FS)

Topping suggestions:

Pineapple tidbits

Chopped green onion

Cheddar cheese, shredded

Coconut

Slivered Almonds

Chow mein noodles

Cooked Rice

Celery, copped

Olives

Mandarine Oranges

Peas

Lemon pepper

Directions:

Start cooking your rice

Cook Chicken (if using fresh)

Melt butter in large pan

add flour and stir until blond color

add milk and whisk until smooth

add salt

add 2 cans cream mushroom soup, and shredded chicken

Layer plate with chicken mixture then toppings of choice

Black Bean Soup

Ingredients:

1/2 C Onion, chopped (or 1/3 dehydrated onion)

1 T. Olive oil

1 C. Red bell pepper, chopped

4 Cloves garlic, minced

1-14.5 oz Can diced green chilies

3/4 C Carrots, sliced (or 1/2 c dehydrated carrots)

1- 1/2 t. Ground cumin

3 C Chicken broth

4-15 oz Can black beans, drained and rinsed

1/4 C Red wine vinegar

Directions:

heat oil in large, deep saucepan. Saute onion(if using fresh), bell pepper and garlic until tender. Add remaining ingredients(including dehydrated onion if using) and simmer for 10 minutes.

serve garnished with sour cream and tortilla chips

Vegetable Bean Chili

Ingredients:

2 T Olive Oil

1 Onion

3 Garlic cloves

3 Can diced tomatoes in juice

1 -4oz Can mild green chilies

2-3 T Chili Powder

1 T Cumin

1 T Dried chives

1 Bay leaf

1-15 oz Can red kidney beans drained and rinsed

1-15 oz Can black beans or white beans drained and rinsed

1 lrg Green bell pepper

1 lrg Red bell pepper

2 Ears of fresh corn or 1 C Frozen (1 can for FS)

Salt pepper to taste

1/4 C Chopped fresh cilantro

Directions:

In large heavy pot, heat oil, saute onion and garlic

Then add with all other ingredients except cilantro into crock-pot four hours

Add cilantro in the end

This meal can freeze well

Vegetable Cheese Soup

Ingredients:

2 C Diced Potatoes (canned for food storage)

1 C diced carrots (canned for food storage)

1/4 C Butter

2 Chicken Bouillon cubes

1/2 C Flour

3 C Cheddar cheese, shredded

1 Large onion, sliced

1 C slices celery (dehydrated for food storage)

2 10-oz Can chicken broth

2 C milk (powdered for food storage)

Directions:

In a large saucepan saute onions, potatoes, carrots and celery in the butter. Add the broth and bullion cubes. Simmer 30 min. or until veggies are tender.

In a medium bowl, mi x the milk with flour, blend until smooth- no lumps

Gradually add milk mixture to vegetables, stirring constantly. Add grated cheese and spices, simmer until cheese melts.

White Chili

Ingredients:

48 oz Jar great northern beans

16 oz Jar salsa

1/2 C Chicken broth

2t. Cumin

1 lb Chicken- cooked, shredded (canned for food storage)

8 oz monterey Jack Cheese

Directions:

Combine all ingredients in crock pot 4-5 hours

Serve with sour cream, tortilla chips and cheese

Baked macaroni and Cheese

Ingredients:

1/2 lb. Elbow macaroni

3 T Butter

Panko Bread Crumbs (japanese isle)

3 T Flour

1 T Powdered mustard

3 Cups milk (powder milk for food storage)

1/2 C Yellow onion, finely diced

1 Bay leaf

1/2 t. Paprika

1 Large egg

12 ounces sharp cheddar cheese, shredded

1 t. Salt

Fresh black pepper

Topping:

3 T Butter

1 C Panko Bread Crumbs

Directions:

Preheat oven to 350

In a large pot of boiling water cook pasta to al dente

While pasta is cooking, in a separate pot, melt butter. Whisk in the flour and mustard anf keep moving it for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold in the macaroni and then pour into a 2-qt casserole dish. Top with remaining cheese.

Topping- melt butter in a sauce pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 min.

* My kids love broccoli so I will add little flowerets to this

Breakfast Burritos

Ingredients:

10-12 Eggs

4-5 Small potatoes, peeled and diced (2 can potatoes)

1-2 T Olive oil

Salt/Pepper

1/2 C Shredded sharp cheddar cheese

1 C Salsa

8 Corn or flour tortllas

Directions:

In a large skillet, add olive oil and let warm a minute. Add peeled and diced potatoes with salt and pepper to taste. Saute for 6-8 min, stirring often. (Add a little water to help them cook faster)

Season with other favorite seasonings if you want

In a bowl, whisk together eggs. Add a few dashes of salt and pepper. Pour over the potatoes after they have been cooking for 6-8 min. Cook eggs with potatoes and scramble them as they cook.

Warm tortillas and serve with salsa if you want

Spaghetti Squash Alfredo

I LOVE THIS!

And my kids ate it!

1 Medium Spaghetti Squash

1 Can (10 3/4 ounce) campbells condensed cream of celery soup

3/4 C water

1/4 C milk

1 Cup Shredded low fat swiss cheese, shredded

2 T grated Parmesan cheese

chopped parsley on top if you like

Pierce the squash with a fork in several places then bake 350 for about 50 min.

When it's tender cut in half, scoop out seeds then scrape the flesh and separate the spaghetti strands.

Stir the soup, water and milk in a 2 quart saucepan. Heat over med heat to a boil. Stir in the Swiss cheese

Place the hot spaghetti squash in a 2 quart serving bowl and pour the soup mixture all over it, toss around then sprinkle with Parmesan cheese and enjoy!

Cheaters way- If you want you can also just cook the squash, scrape it out to the spaghetti strand and then dump a jar of Alfredo sauce over it! Still yummy

Amie's Berry Good Blueberry Muffin's

NOW, for those of you 3-ingredient recipe people- here is my philosophy, if a recipe only has three ingredients, it's going to taste like it. Don't get me wrong, I'm all for quick and easy meals. BUT NOT when it comes to blueberry muffins!! So don't freak out- just read through and it will be worth it, promise

We are using the MUFFIN METHOD of Baking

Making a Blueberry Jam:

1 C. Fresh Blueberries

1t. Sugar

Put in sml saucepan over med. heat, breaking up the blueberries a bit with the spoon, about 6 min.

Transfer Jam to a small dish a set aside to cool.

Topping: DO NOT LEAVE THIS OUT- IT'S THE SECRET

2/3 C Sugar

1/1/2 t. Grated Lemon Zest

Batter:

2 1/2 C All Purpose Flour

2 1/2 t. Baking Powder

1t. Salt

*Sift in bowl with whisk

*Add 1 C Fresh Blueberries to coat

In separate bowl:

2 Eggs- room temp

1 1/8 cup sugar (half of 1/4)

* Mix then add:

4 T Butter, unsalted, melted, cooled

4 T Veg Oil

2t Vanilla

1 C Buttermilk(you can cheat on this but try not to- add 1T white vinegar to 1 C milk, let sit 5-10 min. )

ADD the WET ingredients to the DRY then gently fold only until flour moistened. It will be lumpy.

Scoop into lined or greased muffin tins.

Add 1 tsp of your cooled jam to the center of the batter.

Swirl the batter a LITTLE with a tiny stick.

Add sugar lemon topping

Bake 425 for about 18 min rotate halfway through.