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