Salsa Snack Roll-ups

Salsa Snack Roll-Ups
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
3 Tbsp. salsa
4 flour tortillas
1/2 cup shredded cheese
1/4 tsp. chili powder
Fresh Cilantro, optional

In a bowl, combine cream cheese and salsa; spread onto tortillas. Top with remaining ingredients. Roll up tortillas tightly. Refrigerate at least 1 hour. Cut each crosswise into 5 slices. Serve as an appetizer.(You can add black beans too)

Fiber Snacks

Fiber Snacks: These are some quick healthly snacks that I always try to have on hand in the freezer and cupboard in my 3 month supply

Air popped popcorn

Apples and almond butter or PB

Baked tortilla chips and salsa

Granola Bars- low sugar, high fiber

bean dip and baked tortilla chips

Rice cakes with almond butter

Veggies dipped in hummus- (costco has hummus in little ind. servings, you get 16 for 5 dollars!)

Frozen berries with whip cream

Cottage cheese and rasberries

Low fat/low sugar yogurt with granola

wheat crackers-(kashi) and Almond/peanut butter

Homemade guacamole and baked tortilla chips

Smoothies made with yogurt and fruit

Lemon Squares

If you havent seen this recipe yet on Everyday food storage, here it is. I wanted to add it to the collection, because these are so easy, and delicious!

Lemon Squares
1 lemon cake mix
2 eggs (2 T. dry egg powder + 1/4 C. water)
1/3 cup vegetable, canola, or olive oil (anyone brave enough to try beans instead of the oil ?
Powdered Sugar

Preheat oven to 350 degrees. In a bowl, mix together cake mix, eggs, and oil. Mixture will be stiff. Spread mixture evenly into a greased 9 x 13-inch pan. Bake 13-15 minutes until slightly golden on top. Cool, then sprinkle powdered sugar over the squares

Southwest fritata!

Southwest Fritata:


I love fritata's I just put whatever I have in the fridge that needs to be used up. They always taste great and you can use canned potatoes!

1/2 cup diced red bell pepper
1/2 cup diced onion
1 diced clove garlic
1/2 cup black beans
1 can diced potatoes
6 eggs
cheese
chili powder, garlic salt, pepper to taste
*any herbs you may have on hand- I used cilantro

Saute onion, pepper and garlic in olive oil/butter mixture in not stick fry pan till soft. Add beans and potatoes. Add herbs and seasonings.
Beat eggs with fork, add alittle milk to thin.
Once ing are cooked through pour eggs over the top. Sprinkle with cheese. Put into 350 degree oven for 20 minutes or untill egg is cooked and puffed up and cheese melted.
Enjoy!

Sandra Lee's Eggy Potato Salad

Sandra Lee's Eggy Potato Salad:


Ingredients:
1/3 cup sliced green onions
1/4 cup celery, finely chopped
1/4 cup mayonnaise
2 teaspoons prepared yellow mustard
1 teaspoon sweet pickle relish
2 hard-boiled eggs (from refrigerated or deli section), chopped
1 (14 1/2-ounce) can sliced new potatoes, rinsed and drained
Salt and pepper

Directions:
Stir green onions, celery, mayonnaise, mustard, and relish in a medium bowl to blend. Stir in eggs. Fold in potatoes. Cover tightly and refrigerate salad 30 minutes or up to 1 day. Season, to taste, with salt and pepper before serving.
(foodnetwork.com)

Freezer Jam

Strawberry Freezer Jam!

This is super easy and great to do this time of year with all the fresh fruits coming out. If you can- find local organic strawberries and peaches and other fruits to make the jam with. It really  makes the difference. But, you can totally do this with fruit right from the grocery store. 

You can freeze all your years worth of jam in less than and hour!

This is all you need:

Fresh Fruit- Sugar-no cook fruit jell-mason jars-funnel-potato masher

Follow the directions on the fruit jell packets, you will use one packet per 4 cups of mashed fruit. and 1 1/2 cups of sugar. This will give you three large jars or 5-6 small jars. stick in the freezer and you can have it on your bread in a couple hours!

Mckenna is mashing!

This is a great gift, make homemade bread and wow- someone bring me some:) 

Oriental Chicken Salad

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

Salad:
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




DIRECTIONS:
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.

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

Peanut Butter Rice Krispie Bars

INGREDIENTS:
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



DIRECTIONS:
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

INGREDIENTS:
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



DIRECTIONS:
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

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




DIRECTIONS:
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.

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

Ingredients:

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!

No Name Summer Pasta

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

Ingredients:

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

Directions:

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.