Honey Nut Chicken

I don't have ingredient amounts for this one, I eyeball it. It's pretty hard to mess up. This is by far my favorite chicken "breading" recipe

Boneless Skinless Chicken Breast
Honey Roasted Peanuts
Bread Crumbs
Grill Seasoning (whatever kind you have)

Set up 2 Step Dredge
1st pan has egg and milk and hot sauce
2nd pan has nuts and breadcrumbs

Dip chicken in each pan then place in skillet on med heat, about 2 min. on each side
(being careful when flipping over not to loose breading)
Then place chicken on baking sheet and put in oven 400 until done (15-20 min)

Chicken and Dressing Casserole

1 Can Chicken, shredded
1 Can Cream Chicken and Celery Soup
½ Stick margerine
1 pkg of stuffing mix

Heat soups and margarine. Pour over chicken in a casserole dish. Prepare stuffing mix according to directions. Spoon over chicken and soup mixtures. Bake 350 for 30 min.

Chicken Olivia

Ingredients:

2 Can chicken
1 Cup cooked rice
2t onion powder
1 Can cream chicken or mushroom soup
2 C chopped Celery
½ C mayonnaise
1 t Lemon Juice
3 Hard Boiled Eggs, chopped

Mix together above ingredients an place in dish
1 stick of butter – 1 cup corn flakes ½ cup almonds – fizzle over stove
Top casserole with mixture
Bake 350; 30 min

Honey Lime Chicken Enchiladas

Ingredients:

3/4 cup honey
Lime juice (1-2 limes)
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 teaspoon cumin

1 pound chicken, cooked and shredded (I used 3 chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream

Mix the first five ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Oven Porcupines

1lb Ground Beef 1/8t. Garlic Powder
½ C Uncooked rice 1/8t. pepper
½ C Water 1 Can Tomato Sauce (15oz)
1/3 C Chopped Onion 1 C Water
1t. Salt 2t. Worcestershire Sauce

Mix meat, rice, water, onion, salt, garlic powder, and pepper. Shape into balls. Place into baking dish. Stir together remaining ingredients. Cover with foil and bake 45 min. Uncover and bake 15 min. longer

French Dip Sandwiches

Ingredients
2 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1 jigger dry sherry, optional
2 cans beef consommé, found on broth and soups aisle or beef broth
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper
4 torpedo sandwich rolls, split

Directions
In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and sauté 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consommé in a slow stream. Bring sauce to a bubble and allow simmering over low heat until ready to serve sandwiches.
Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.



Food Storage Way to do this meal:

1pkg. Au Ju
1 Can Roast Beef
4-6 Rolls or home made rolls

Mix your sauce according to package directions. Remove about ¼ Cup of sauce and set aside. Add shredded roast beef to your sauce and let stew for 5-10 min. Warm your rolls, slice in half and then spoon mixture into rolls. Dip into reserves sauce.

German Pancakes

Pop Up Pancake Recipe - makes 24 muffins or fills a 9×13 baking pan

1 cup milk
1 cup flour
6 eggs
1/4 cup melted butter
dash salt
Preheat oven at 400*

I like to blend all the ingredients in my blender. I have tried to whisk it or even use the electic mixer, but it seems to get the most smooth with a blender. Then grease your muffin tins or baking pan. Bake them for 15 minutes, or until puffy and golden on top. Use a knife to pry them out, hopefully they were greased well enough and should pop right out.

Chicken and Dumpling Soup

This is a great Food Storage recipe

Ingredients:

4 C Chicken Stock (can use broth is that's all you have)

4 C. Water

1/2 C Milk, can use powdered

2 Can Cream of Chicken (or make yours from scratch!)

1 Can Chicken, shredded

1/2 Celery, fresh or dehydrated

1/2 C Carrots, fresh or Can

1/2 C Corn, can or frozen

1 Bay leaf

1/4 t. Thyme and parsley

Add all ingredients and boil until veggies are tender. then add biscuits

Biscuits:

1 C Sifted Flour

1tsp. Baking Powder

1/2 tsp. Salt

1 T Chopped onion, or dehydrated onion

1/8 tsp. ground nutmeg

2 egg yolks, beaten until lemon yellow

1/2 C. Buttermilk

* beat eggs until light yellow, and add buttermilk and egg yolk alternately to the dry mixture until smooth. Drop by teaspoon into hot soup.

Oatmeal Cookies

These are made with Whole Wheat Four:

Ingredients:

1/2 C Butter

1/2 C Crisco

1 C White Sugar

1 C Brn. Sugar

2 eggs

1 tsp. Vanilla

1 1/2 C  W.W. Flour

1 tsp. Salt

1 tsp. Soda

2 1/2 C Minute Oats*

2 tsp. Cinnamon

raisins if desired

Directions:

Mix butter, Crisco and sugars in mixer for 1 min. Add eggs, one at a time. Add Vanilla.

Sift together WW flour, salt, soda, and cinnamon. Add to wet mixture and mix 30 sec.

Add Oats and mix for another min. 

Bake 375 for 6-8 min. 

* these oats are the ones that say cooks in minutes rather than the rolled oats that are bigger and take longer to cook. If that's all you have then put rolled oats in the blender and pulse a couple times.

Taquito's

Awesome Food Storage Recipe

Can Roast Beef- shredded

Mozzarella Cheese

Corn or Flour Tortilla

Olive Oil

Sour Cream

Avocado

Marinara sauce

Heat tortilla in microwave for 25 seconds to make rolling easier and prevent tearing

Drizzle oil in med heated fry pan. Roll beef and cheese up, place seam side down in pan and fry 2 min on each side. Serve with favorite toppings.

These are great to freeze for quick kids meal.

Lemon Chicken Pasta

* My husband didnt believe me when I told him this is made with canned chicken! It's easy and delicious! Everything was in my 3 month supply! We are adding this to our monthly menu!



1 can (10 to 12-1/2 ounces) chicken, drained
1/4 cup all purpose flour
Salt and pepper, to taste
3 tablespoons olive oil
6 tablespoons chicken broth
2 tablespoons lemon juice
1 tablespoons capers, drained (optional)
1/2 cup peas (optional)
4 ounces spaghetti, cooked (you can use any pasta, we like whole wheat angel hair pasta with this)

Break chicken into bite-size pieces but do not flake it. Mix flour, salt and pepper. Coat chicken with seasoned flour. Heat oil in a heavy skillet on medium-high. Brown coated chicken until golden. Remove from pan and keep warm. Add chicken broth, lemon juice and capers. Boil rapidly to reduce to about 1/4 cup. Remove from heat. Add chicken and stir to coat chicken with the sauce. Serve

Chicken Quesadillas

So good we ate them too fast to get a picture. Aaron said these were his new favorite. And sooo easy!

1 Can Cheddar Cheese Soup
½ C Salsa
2 Can chicken breast, drained
10 Flour Tortillas

Pre-heat oven to 425

Mix ingredients in a saucepan, heat through, spread into tortilla and top with more cheese and I put cilantro on top too. Then bake!

You can totally add stuff to this if you want, like olives, sour cream, etc. I served with rice to keep it simple for the kids

Cowboy Salsa

Instant Healthy Snack or Side

(I love this recipe because I know I can make it with Everything right from the pantry, just open cans and mix together!If I happen to have some of the fresh ing. then its even better!)

1 can corn
1 can black beans
1 can diced tomatoes (I like fire roasted for more flavor)
1 cup italian dressing (you can make your own from the packet or use bottled)

*add cilantro, fresh lime juice, diced green onions, diced monterey jack cheese,or diced avacado for more flavor

Eat with tortilla chips!

Cracked Wheat

Cracked Wheat Hot Cereal

2 C. Hard Red Wheat

3 C. Water

1t. Salt

2T. Butter

1/4 C. Honey or Brn. Sugar

Put this in the crock pot and set it on low for 6 hours. Depending on how you like your hot cereal adding water might be needed. 

I serve it just like this with juice and the kids love it. They like "popping" the wheat in their mouth. yeah, I don't know.

Chicken Salad Sandwiches

This is the Solid Food Storage Recipe. You can substitute fresh chicken and use grapes for the craisins, etc. But remember for your three month still buy the Food Storage ingredients too!

1-13 oz Can Chicken, shredded

2 -3 T mayo

1/2 C Craisins

1/4 C Walnuts, chopped (optional if you are using the wheat berries)

1/4 C. Wheat Berries, drained from any liquid

1 t. Lemon Juice

2 t. Tarragon

Pineapple tidbits and a Little of the juice if you want is good too

Mix it all up and use liquid from pineapple to get the consistency you want. Serve Cold over a croissant or homemade roll!

Minestrone Soup

Again, this is all Food Storage but sub. fresh and still buy F.S. ingredients too for your three month supply

1 Can Roast Beef, drained, shredded

1 Can Kidney Beans

2 Stalks of Celery (dehydrated celery)

2 Carrots, sliced (can Carrots, drained)

1/2 Onion, diced (3T.dehydrated onion)

1 can Diced Tomatoes (I use 28oz)

4 -6 Cups Beef stock (can use broth and bullion cubes)

Additional water until desired serving amount

1 Cup Elbow macaroni

1/2-1 C Wheat berries

1 tsp. Oregano

1tsp. Parsley

1tsp. Basil

1tsp. Salt/Pepper

You can add some Italian sausage if you want instead of roast beef for your fresh meat

Prepare your vegetables and add to Stock Pot or Crock Pot with everything but your macaroni. Let stew for 4-6 hours. Put macaroni in about 30 min before serving.

Serve with some Parmesan cheese if you want too!

Smothered Beef and Bean Burritos

Alright, we tried out this Food Storage Recipe and it is a definite go! You can do a lot of different things to it by way of topping. I just did cheese this time, but I think after baking, next time top with sour cream, shredded lettuce and olives and oh my goodness- heaven!

Sorry about no picture, we ate them so fast when it dawned on me to take one they were demolished!

Ingredients:

2 cans pinto beans
½ lb ground beef
1/2 pkg taco seasoning
½ onion, chopped
½ jar salsa
8 oz shredded Monterey Jack cheese
1 can diced chilies
8-10 flour tortillas (the uncooked Costco kind are the best-cook first, obviously)
Red Enchilada sauce

Directions:

Brown meat, drain, then add onion and taco seasoning (add about ¼ c water to pan). Cook until onion is tender. Add chilies and salsa. Puree beans in blender until smooth, and then add to pan. Stir in cheese, mix well. Spoon onto tortillas and fold up. Wrap in foil and bake @ 350 degrees for 20 minutes. Remove foil, place in baking dish, and smother with enchilada sauce and shredded cheese, return to oven and bake at 425 until cheese is bubbly. You can also freeze them in the foil for a quick meal later. Just bake at 350 for 45 min (in foil). For kids, I omit the hamburger and just have bean and cheese burritos.