Thursday, August 26, 2010

Hawaiian Hay Stacks


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
Slivered Almonds
Chow mein noodles
Cooked Rice
Celery, copped
Mandarine Oranges
Lemon pepper


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


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


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


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


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


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)


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


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


Combine all ingredients in crock pot 4-5 hours
Serve with sour cream, tortilla chips and cheese

Baked macaroni and Cheese


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

3 T Butter
1 C Panko Bread Crumbs


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


10-12 Eggs
4-5 Small potatoes, peeled and diced (2 can potatoes)
1-2 T Olive oil
1/2 C Shredded sharp cheddar cheese
1 C Salsa
8 Corn or flour tortllas


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

Wednesday, August 18, 2010

Spaghetti Squash Alfredo

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

Friday, August 6, 2010

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.

2/3 C Sugar
1/1/2 t. Grated Lemon Zest

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.