Thursday, August 10, 2017

Week 13 - Food Storage - 3 Month Menu with Recipes

Here are the meals that I have included in my 3 month food storage plan, along with the associated recipes. The only piece you won't see here is the entry of each ingredient into my Food Storage Tracker spreadsheet from Week 10.

After inputting all the ingredients into my spreadsheet, I created a grocery list and went shopping. I purchased some items from the grocery store and some items from Emergency Essentials to store long-term. 

Notes:
  • The meats and vegetables used in the recipes can be made using either canned or freeze foods, depending on your preference. We have a mix of both in storage and I plan to use them interchangeably depending on circumstances.
  • Some items are not recipes, just simple meal ideas with an associated ingredient list. I included simple meal ideas to help me track all the food we would need.
  • Most recipes serve 2. 
  • I overestimated the amount of food required to prepare each meal. We should have leftovers most days. This was on purpose, so that our food could last longer than 3 months.
  • Most of the Dinner recipes included here are recipes that I cook for my husband on a regular basis, but I modified them specifically for this list to use only pantry items. We love the original versions of these recipes (using fresh meats and vegetables) and I cook them all the time! I encourage you to check out some of the originals using the links to a few of my favorite YouTubers.
Freeze Dried & Dehydrated Foods conversion charts
Concise dried bean resources
Powdered Milk and Butter resources
Free printable cookbooks in PDF form

Link to the tracking system that I am using: Food Storage Made Easy 

*The recipes that are marked with a (*) are ones that I have not prepared yet. I have included them because they look good, they provide a little variety, and they were designed to use pantry foods. 

Mission

The mission for this week is to figure out your 3 month menu and to purchase the food. You don't have to do this in one week. Spread it out over time. Work on one recipe a day or a few recipes a week. 


Breakfast

Raisin Bran Crunch, Protein Shake

1/2 box RBC + 1 cup milk or 1 cup Almond milk
2 scoops protein powder + 1 cup milk or 1 cup water
12 cups coffee (3/4 cup grounds) + 1 cup almond milk

Frosted Mini Wheats, Protein Shake

1/2 box RBC + 1 cup milk or 1 cup Almond milk
2 scoops protein powder + 1 cup milk  or 1 cup water
12 cups coffee (3/4 cup grounds) + 1 cup almond milk


Oatmeal, Fruit, Nuts, Milk, Protein Shake

2 cups oatmeal (dry) cooked in water + 1 cup milk or 1 cup Almond milk
1/2 cup raisins
1/2 cup sliced almonds
1/2 cup freeze-dried apples, rehydrated
2 scoops protein powder + 1 cup milk or 1 cup water 
12 cups coffee (3/4 cup grounds) + 1 cup almond milk


Granola, Protein Shake (Recipe from 100 Days of Real Food)

3 1/2 cups oats rolled
1 cup almonds raw, sliced
1 cup cashews
1 cup unsweetened coconut flakes
1/2 cup sunflower seeds raw
1/2 cup pumpkin seeds raw
2 teaspoons cinnamon ground
1 1/2 teaspoons ginger ground
1/2 teaspoon nutmeg ground
6 tablespoons butter unsalted
1/2 cup honey
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 scoops protein powder + 1 cup milk or 1 cup water 
12 cups coffee (3/4 cup grounds) + 1 cup almond milk

  1. Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper. 
  2. Mix the dry oats, almonds, cashews, coconut, seeds and spices together in a large mixing bowl. 
  3. Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla and salt. 
  4. Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated. 
  5. Spread mixture onto prepared pan in one even layer. Bake for 75 minutes. 
  6. The granola will become crisp as it cools at which point you can break into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal). 
  7. Store in air tight container at room temperature for up to 2 weeks. Makes 6 servings.


Scrambled Eggs*, Sausage

1 cup dried whole eggs
2 tablespoons dry milk
1/2 teaspoon salt
1 1/2 cup water
1 TBSP oil
1/2 cup freeze dried red and green bell peppers
1/2 cup freeze dried onions
1/2 cup freeze dried cheese
1 cup sausage
1 TBSP oil
12 cups coffee (3/4 cup grounds) + 1 cup almond milk

  1. Place all eggs, milk, salt and water into a 4 cup Pyrex glass measuring cup. Beat mixture until completely dissolved and frothy and there are no lumps. 
  2. Rehydrate peppers and onions and stir into egg mixture.
  3. Add 1 Tablespoon oil to a large skillet. Over medium heat heat oil. Add the egg mixture to the hot oil. Cook eggs using medium low heat, stirring continuously until cooked through.
  4. Rehydrate cheese and sprinkle on eggs.
  5. Rehydrate sausage and cook in a skillet with a little oil.


Cooked Wheat Breakfast Cereal*, Fruit, Protein Shake (Recipe from this LDS cookbook)

1/2 cup whole wheat (cracked or whole)
1 cups water
1/4 tsp salt
1 cup raspberries
2 scoops protein powder + 1 cup milk or 1 cup water
12 cups coffee (3/4 cup grounds) + 1 cup almond milk

  1. Thermos method: Place wheat, boiling water, and salt in a Thermos and leave overnight.
  2. Crock Pot method: Cook 6-8 hours or overnight on low
  3. Soaking method: Place wheat, boiling water, and salt in a covered container wrapped in a towel overnight, then cook for 10-20 minutes in the morning.
  4. Cracked wheat method: Bring to a boil. Cook covered on low for 10-20 minutes. Cook enough whole wheat to last for a week, It may be tightly covered and stored in the refrigerator for up to two weeks.
1/2 cup makes 2 servings


Kodiak Cakes, Syrup, Eggs

2 cups Kodiak Cake mix (boxed mix from Costco)
2 cups water
2 TBSP butter + 2 TBSP butter (for serving)
1/2 cup maple syrup

1/2 cup dried whole eggs
1 tablespoons dry milk
1/4 teaspoon salt
3/4 cup water
1 TBSP oil
12 cups coffee (3/4 cup grounds) + 1 cup almond milk

  1. Whisk together Kodiak cake mix and water, and cook on a hot skillet with melted butter.
  2. Cook eggs according to scrambled egg recipe.


Whole Wheat Waffles, Syrup, Sausage (Recipe from 100 Days of Real Food)

2 eggs
1 ¾ cups milk
¼ cup butter melted
1 tablespoon honey
½ teaspoon cinnamon ground
¼ teaspoon baking soda
1 ½ cups whole-wheat flour
2 teaspoons baking powder
1/8 teaspoon salt
1 TBSP butter
1 cup maple syrup (1/4 cup per serving)


1 cup freeze dried sausage
1 TBSP oil
12 cups coffee (3/4 cup grounds) + 1 cup almond milk

  1. Preheat your waffle iron.
  2. In a large mixing bowl whisk together the eggs, milk, oil, honey, cinnamon, and baking soda until well combined.
  3. Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.
  4. When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Follow the instructions that came with your waffle maker to know how long it should be cooked (mine takes about 3 - 4 minutes each). Serves 4.
  5. Rehydrate sausage and cook in a skillet with a little oil.

Cornmeal Johnnycakes*, Syrup, Fruit, Sausage

1⁄3 cup flour
3⁄4 teaspoon baking soda
1 1⁄8 cups cornmeal
1 egg, beaten
1 1⁄8 cups milk
1 teaspoon vanilla
1 TBSP butter
1 cup maple syrup (1/4 cup per serving)

1 cup freeze dried blueberries
1 cup freeze dried sausage
1 TBSP oil
12 cups coffee (3/4 cup grounds) + 1 cup almond milk

  1. Combine flour, baking soda and cornmeal. Add egg, milk, and vanilla. Stir until just mixed.
  2. Pour by 1/4 cup into a hot pan coated with butter.
  3. Cook until bubbles appear, flip.
  4. Makes about 10 pancakes.
  5. Rehydrate blueberries and serve alongside johnnycakes.
  6. Rehydrate sausage and cook in a skillet with a little oil.


Lunch

Soup #1, Crackers, Fruit, Serves 4

1 pack Bear Creek Soup Mix
1 can Roast Beef
1 cup of freeze dried vegetables or potatoes
crackers
4 cups applesauce

Soup #2, Tortillas, Peaches, Serves 4

1 pack Bear Creek Soup Mix
1 can Turkey
1 cup of freeze dried vegetables or potatoes
tortillas
jar peaches (1/3 jar each)

Tortillas (Recipe from 100 Days of Real Food)
2 1/2 cups whole-wheat flour 
1/2 cup avocado oil or other oil
1 teaspoon salt
1 cup water heated in the microwave for 1 min
  1. In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed. If your hand-held mixer comes with dough hooks those can be used as well.
  2. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
  3. Take out the dough and divide it into 12 equal sized pieces. I do this by making the dough into a big log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.
  4. Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
  5. Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
  6. On a lightly floured board or counter top, use a rolling pin to turn each ball into a 8 to 10 inch flat circle (measure against your recipe if printed on a 8.5X11 sheet of paper). Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.
  7. Grease the pan with a touch of oil (or ghee) and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.


Soup #3, Crackers, Strawberries, Serves 4

1 pack Bear Creek Soup Mix
2 cans Chicken
1 cup of freeze dried vegetables or potatoes
crackers
2 cups freeze dried strawberries, rehydrated (1/2 cup each)


Chile & Cornbread, Serves 4 (Chili recipe from Big Family Homestead)

Chili:
1 can ground beef (or 1.5 lb fresh ground beef)
3 x 15 oz cans diced tomatoes
1 TBSP oil
1/2 cup freeze dried onion)
1 celery heart, chopped (or 1/2 cup freeze dried celery)
1 1/2 TBSP minced garlic
8 oz tomato sauce
40 oz kidney beans (or dried kidney beans, cooked (1 cup before cooking))
1 - 2 TBSP salt
2 TBSP chili powder
1 tsp pepper
1 TBSP onion powder
  1. Put oil in the pot and cook onions and celery.
  2. Add ground beef and garlic, and brown the ground beef.
  3. Add rest of the ingredients and let simmer for ~ 1 hour.

Cornbread:
1/2 cup wheat flour
1/2 cup cornmeal
1/4 cup sugar
1/4 cup instant milk
1 T buttermilk powder
2 tsp baking powder
1/4 tsp salt
1T powdered eggs
1/2 cup water
2 TBSP oil
2 tsp oil or butter, for the pan

Stir together all dry ingredients.
Mix in water and oil.
Beat until smooth.

**Two methods of baking this recipe. If your oven is functioning, make sure to double the recipe before baking. If it does not function and you need to cook on a stovetop, prepare as stated and follow the stovetop directions.**

Baking in oven (double recipe):
Pour batter into greased 8x8 or 9x9 pan.
Bake at 425 °F for 20 - 25 minutes, or spoon batter into cupcake papers inserted in a muffin tin, filling 2/3 full. Bake at 425 °F for 12-15 minutes.

Baking on stovetop:
Heat 8 inch cast iron skillet, add 2 teaspoons butter or oil and spread to cover bottom and sides of skillet.
Pour cornmeal mixture into hot skillet. Reduce heat to medium-low and cover. (If skillet has no lid, improvise with foil, a plate, etc.)
Check after 6 - 8 minutes (it may take a few minutes more.) Cornbread has cooked long enough when firm around the edges and center is almost firm.
Turn off heat and let stand, covered, for a few minutes. It will continue to cook.
Serve warm.

Chicken/Tuna, Crackers, Peaches

1 can of chicken
1 can of tuna
mayo (if available)
garlic powder
onion powder
salt & pepper
cayenne pepper
crackers
2/3 jar peaches (1/3 jar per person)

Mix chicken or tuna with mayo and seasonings and serve on crackers.

Chicken Quesadillas, Refried Beans (Recipe modified from How Jen Does It)

Quesadillas:
2 cans chicken
1 recipe tortillas
olive oil
2 tsp chili powder
2 tsp garlic powder
2 tsp cumin
little bit of crushed red pepper
dried cilantro
8 oz cheddar cheese
1/2 cup sour cream (for serving)
  1. Season chicken with the dried seasonings and press into meat with a fork. 
  2. Cut tortillas in half.
  3. Heat large non-stick skillet over medium high heat with 2 TBSP olive oil until hot.
  4. Cook chicken a few minutes just until heated through.
  5. Transfer cooked chicken to a plate and wipe out skillet.
  6. Return skillet to heat and drizzle with some EVOO.
  7. Lay 4 tortilla halves in pan with half of each tortilla sticking up.
  8. Put steak on top, then cheese, and sprinkle with cilantro.  Close tops.
  9. Let cook until brown and crispy (a few minutes). Flip.
  10. Let the second side cook until brown and crispy.
  11. Do in batches and add more EVOO between batches
Refried Beans
1 cup dry pinto beans (or 2 x 15 oz cans)
2 tablespoons oil
2 garlic cloves
1 teaspoon cumin
1 teaspoon chili powder
salt to taste

  1. Wash, Soak and Cook 1 cup of dry pinto beans
  2. Heat canola oil in a heavy skillet over medium heat.
  3. Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.
  4. Smash garlic cloves in skillet with a fork.
  5. Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.
  6. Smash bean mixture with a potato masher to desired texture.


Macaroni & Cheese, Baked Beans

1 box Annie's Organic macaroni & cheese
1/4 cup milk
1/4 cup butter
1 can baked beans

Cook according to package directions.


Tortillas with leftover meat from dinner (or Rice & Beans), Green Beans

1 recipe tortillas
herbs & spices
1 can green beans

Meatball Sandwiches, Apples, Chips

Sandwich Rolls:
3 1/4 cup flour
1/4 tsp yeast
1 1/2 tsp salt
13 oz water

Meatballs & Sauce
4 servings freeze-dried meatballs (2 cups)
1 x 15 oz can tomato sauce
Italian Seasoning

Sides:
1/2 bag of chips
1 cup freeze dried apples
cinnamon 
  1. Bake rolls using this Artisan recipe or using the stovetop baking method (coming up in a future blog).
  2. Simmer meatballs in tomato sauce and season with Italian seasoning.
  3. Rehydrate apples, sprinkle with cinnamon, and serve on the side.

PB & J, Apples, Chips

3 1/4 cup flour
1/4 tsp yeast
1 1/2 tsp salt
13 oz water
1 cup freeze dried apples
cinnamon
2 TBSP jelly
2 TBSP peanut butter
1/2 bag of chips
  1. Bake rolls using this Artisan recipe or using the stovetop baking method (coming up in a future blog).
  2. Rehydrate apples, sprinkle with cinnamon, and serve on the side.


Snacks & Desserts

Granola Bars* (Recipe from All Recipes)

2 cups rolled oats
1 1/4 cups peanut butter
1 cup ground flaxseed
3/4 cup honey
3/4 cup raisins
1/2 cup chocolate chips
1/4 cup sliced almonds
  1. Stir oats, peanut butter, flaxseed, honey, raisins, chocolate chips, and almonds together in a bowl; press into a 9x11-inch baking dish, using the back of a spatula to press into a flat layer.
  2. Refrigerate mixture at least 1 hour.
  3. Cut into 12 bars and wrap each individually in plastic wrap for storage.

Peanut Butter Fudge

1 1/2 cups sugar
1/2 cup milk
1 tsp vanilla
3/4 cups peanut butter
  1. Have all ingredients ready and waxed paper prepared on the counter.
  2. In a medium saucepan, combine sugar and 1/2 cup milk
  3. Melt slowly.  Once melted, bring to a boil.
  4. Once mixture is at a full rolling boil, and stirring constantly, boil for 2 1/2 minutes. (or until soft-ball stage)
  5. Remove from heat and stir in peanut butter until melted.
  6. Add vanilla and incorporate.
  7. Pour into a greased baking 8 x 8 baking pan, and cool.  Cut into squares.


No Bake Cookies

1 3/4 cups sugar
1/2 cup milk
1/2 cup butter
1/4 cup cocoa powder
3/4 cups peanut butter
3 cups Quick Oats
1 tsp vanilla
  1. Have all ingredients ready and waxed paper prepared on the counter.
  2. Process rolled oats into quick oats until they are coarsely chopped but not powdery.
  3. In a medium saucepan, combine sugar, 1/2 cup milk, 1/2 cup butter and cocoa.
  4. Melt slowly.  Once melted, bring to a boil.
  5. Once mixture is at a full rolling boil, and stirring constantly, boil for 1 1/2 minutes.
  6. Remove from heat and stir in peanut butter until melted.
  7. Add oats and vanilla and incorporate.
  8. Drop by teaspoonfuls onto waxed paper.  Let cool until hardened.


Rice Pudding*

3 cups white rice, cooked
3 cups milk
2/3 cup sugar
2 tablespoons butter
1/2 cup raisins
1 teaspoon vanilla extract
1 teaspoon cinnamon, divided
  1. Combine cooked rice, milk, sugar and butter in a medium saucepan.
  2. Add raisins.
  3. Cook for 25 minutes until most of the liquid is absorbed.
  4. Mix in vanilla and 1/2 teaspoon of cinnamon.
  5. Spoon pudding into a serving dish and dust with remaining cinnamon.
  6. May serve chilled or at room temperature.


Smores

1 sheet graham crackers per each
1/4 Hershey's bar per each
2 marshmallows per each


Fudge Brownies (Recipe from 100 Days of Real Food)

3/4 cup sugar
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1/4 tsp baking powder
1 stick butter
2 eggs
1 tsp vanilla extract
3/4 cup chocolate chips
  1. Preheat the oven to 375 degrees F. Generously grease a 8X8 or 9X9 square baking dish with a little melted butter.
  2. In a large mixing bowl whisk together the sugar, flour, cocoa powder, salt, and baking powder. Make a well (hole) in the center and drop in the butter, eggs, and vanilla extract. Mix together thoroughly and then fold in the chocolate chips with a rubber spatula. 
  3. Add the brownie batter to the baking dish and use the spatula to flatten out the top into one even layer. Bake for about 30 minutes and let cool before slicing into squares.


Chocolate Chip Cookies (Recipe modified slightly from All Recipes)

1 cup butter, melted
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
3 cups all purpose flour (don't sift before measuring)
1/4 tsp cinnamon
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
2 cups chocolate chip

  1. Preheat oven to 375 °F.
  2. Cream together the butter and sugars until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve the baking soda in hot water and add to the batter along with salt. Stir in the flour and chocolate chips.
  3. Drop by large spoonfuls onto ungreased pan.
  4. Bake for about 10 minutes in the preheated oven or until edges are nicely browned.


Oatmeal Raisin Cookies* (Recipe from Food.com)

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
3 cups oats (not instant)
1 1⁄2 cups raisins

  1. Preheat oven to 375°.
  2. Whisk dry ingredients; set aside.
  3. Combine wet ingredients with a hand mixer on low.
  4. To cream, increase speed to high and beat until fluffy and the color lightens.
  5. Stir the flour mixture into the creamed mixture until no flour is visible. (Over mixing develops the gluten, making a tough cookie.) 
  6. Now add the oats and raisins; stir to incorporate.
  7. Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
  8. Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
  9. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
  10. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

Dinner

Spaghetti with Meat Sauce, Greens

1/2 lb spaghetti
1 cup roast beef crumbles
1 jar Prego
1 can greens

  1. Put dry spaghetti in a cold frying pan. Add 3 cups of cold water on top of pasta. 
  2. Turn on heat. Cover, cook and stir occasionally until done. 
  3. Rehydrate ground beef and add to spaghetti sauce. Simmer sauce and ground beef for a few minutes.
  4. Serve with a side of greens. 



Buffalo Chicken Pasta, Corn

1 1/2 cup freeze dried chicken, rehydrated
1 tsp chili powder
1/2 tsp salt, 1/2 tsp black pepper
1/2 tsp cayenne
1/4 tsp each paprika, onion powder, garlic powder, cumin
1/2 pound spaghetti
1/4 cup butter
2 tsp dried cilantro
2 tsp minced garlic
1 TBSP cornstarch
1/4 cup Red Hot
1 cup freeze dried corn, rehydrated

  1. Put dry spaghetti in a cold frying pan. Add 3 cups of cold water on top of pasta. 
  2. Turn on heat. Cover, cook and stir occasionally until done. 
  3. Reserve 1/2 cup pasta water. Mix in 1 TBSP cornstarch into the pasta water 
  4. Reconstitute butter with 1 T of water. Heat in skillet with garlic over medium heat. 
  5. Raise the heat to medium-high, and add chicken and seasonings 
  6. Cook and stir the chicken until just heated. 
  7. Remove from the heat and add the cilantro and the reserved pasta water. 
  8. Return pan to high heat for a few minutes until sauce is thickened. 
  9. Stir in Red Hot 
  10. Add drained (not rinsed) pasta to skillet and toss to coat. 

Beef Tacos, Corn Cake

1 box taco shells
1 can ground beef 
Taco seasoning mix
1 cup water

Corn Cake:
2/3 cup all-purpose flour
1/2 cup yellow corn meal
1/3 cup sugar
1 TBSP baking powder
1/4 tsp salt
1 can cream style corn
1/4 cup melted butter

Taco Seasoning Mix (for 1.5 lb ground beef):
2 T chili powder, 1 T ground cumin, 2 tsp cornstarch, 1.5 tsp kosher salt, 1 1/2 tsp paprika, 1 tsp ground coriander, 1/2 tsp cayenne pepper

Toppings: 1 can diced tomatoes, 1/2 cup sour cream, 1 cup cheddar cheese

Corn Cake

  1. Heat oven to 425 °F. 
  2. Whisk dry ingredients together in a bowl. Add other ingredients and stir. 
  3. Pour into an ungreased glass loaf pan (9 x 13 if doubling). 
  4. Bake 25 minutes or until set. 

Tacos
  1. Put 6 taco shells on a cookie sheet with parchment paper. 
  2. Rehydrate the ground beef and add 1/4 cup (or entire recipe) taco seasoning mix and 1 cup water. 
  3. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes. 
  4. When the corn cake has 4 minutes left, place the taco shells in the oven for the remainder of the cooking time. 

Creole Chicken, Rice, Broccoli with Parmesan (Recipe from How Jen Does It)

3/4 lb chicken breast (2 cups freeze dried chicken)
Salt and Pepper
14.5 oz can stewed tomatoes
1 Tbsp Creole Seasoning
1/2 cup freeze dried celery
1/2 cup freeze dried onion
1/2 cup freeze dried green peppers
1 cloves garlic, minced
1 TBSP oil
1 cups uncooked rice
1 cup water
1 cup freeze-dried broccoli, sprinkled with parmesan cheese

  1. Prepare rice. 
  2. Rehydrate vegetables and saute vegetables and garlic in oil. 
  3. Rehydrate chicken and add to the vegetables along with, salt and pepper, stewed tomatoes and creole seasoning and stir. Let simmer for 10 minutes. Serve over rice. 

Sausage Penne Pasta Dinner

1/2 lb sausage (1 1/4 cups freeze dried, rehydrated)
1 TBSP olive oil
1/2 cup freeze dried onion, rehydrated
Salt and pepper
1 tsp of minced garlic
1 can diced tomatoes
1 3/4 cups penne
1/2 cup chicken broth + 1/4 cup water
1/4 cup heavy cream
1 cup freeze dried spinach , rehydrated
1/4 cup grated parmesan

  1. Heat 1 TBSP of oil in a medium skillet over medium-high heat until shimmering. 
  2. Add the rehydrated onion and 1/4 tsp salt. Cook until softened - about 5 minutes. 
  3. Stir in the rehydrated sausage and cook, until heated through. 
  4. Stir in the garlic and cook 15 seconds. Add the penne and stir. 
  5. Pour the tomatoes with their juice, the cream, the broth and the water over the noodles and stir. Pat the noodles down to make sure they're covered with the tomatoes and liquids. 
  6. Cover and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, about 10 min, until pasta is tender. 
  7. Stir in rehydrated spinach and cook until wilted, about 2 min. Stir in the parmesan cheese 
  8. Season with salt and pepper to taste. 

Beef Enchiladas, Chips & Salsa (Recipe from How Jen Does It)

Enchiladas:
2 1/2 cups freeze dried ground beef, rehydrated
½ cup freeze dried onion, rehydrated
¼ cup taco seasoning mix
Enchilada sauce
Tortillas (Recipe in Lunch Section)
8 oz shredded cheddar cheese
1/2 cup sour cream 
chips
salsa

Enchilada Sauce:
2T oil
1 T all-purpose flour
1 T chili powder
1/2 of an 8-ounce can tomato sauce
3/4 cups low-sodium chicken broth
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/8 teaspoon salt

Enchilada Sauce:

  1. Heat oil in a large skillet to medium heat. 
  2. Whisk in flour and chili powder until lightly browned. 
  3. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. 
  4. Stir until smooth, and continue simmering over medium heat about 6 minutes, or until slightly thickened. 
  5. Serve immediately, or keep in a covered bowl in the refrigerator for up to 3 days. 
Enchiladas
  1. Cook ground beef with onion. 
  2. Drain and add ¼ cup homemade taco seasoning mix and stir. 
  3. Preheat oven to 350 degrees. 
  4. Spray 13 x 9 pan with cooking spray. 
  5. Assemble 7 to 10 enchiladas. 
  6. Put some enchilada sauce in the bottom. 
  7. Put beef and cheese on tortilla, and wrap like a burrito. (fold ends in to seal in ingredients) 
  8. Line assembled enchiladas up in pan. 
  9. Pour sauce over top. 
  10. Sprinkle cheese over top. 
  11. Bake at 350 degrees until cheese is melted. (about 15 minutes). 
  12. Serve with chips and salsa. 

Zesty BBQ Chicken, Macaroni & Cheese (Recipe from How Jen Does It)

2.5 cups Freeze dried chicken breast
4 ounces (1/2 cup) Trader Joe's Kansas City Style Barbecue sauce
2 T brown sugar
1/2 T Worcestershire sauce
1/4 cup Italian dressing (See recipe below)
Garlic salt
Pepper

Italian Dressing (Combine all ingredients in a small bowl and whisk together)
2 T olive oil, 1 T apple cider vinegar , 1/2 T honey
1/4 tsp each: onion powder, parsley flakes, garlic powder, oregano, basil and salt

Macaroni and Cheese
1 box Annie's Organic macaroni and cheese
2 TBSP butter
1/4 cup milk

  1. Sprinkle chicken with a good amount of garlic salt and pepper. 
  2. Mix all other ingredients and pour over chicken. 
  3. Simmer in a pot until heated through and the flavors have a chance to marry. 
  4. Cook macaroni and cheese according to package directions. (For best taste, melt butter in sauce pan, add milk, and whisk in cheese powder. Whisk and cook cheese sauce just a few minutes until thick and creamy. Add al dente pasta back into to sauce and stir to combine). 

Mississippi Chicken, Rotini Pasta, Corn (Recipe from She's in Her Apron)

2.5 cups Freeze dried chicken breast
1 1/2 TBSP Ranch dressing mix
1 1/2 TBSP Au Jus mix
1/4 cup water
1/4 stick butter
1/4 cup pepperoncinis (about 6 whole peppers)
2 cups uncooked rotini pasta
1 cup freeze-dried corn, rehydrated 


Mix water with ranch and au jus, and pour over chicken. Slice butter. Add butter and pepperoncinis to chicken. Simmer in a pot until heated through and flavors have a chance to marry. 
Cook pasta - 6 minutes for al dente. When chicken is done cooking, serve over pasta. 

Beef Quesadillas (Recipe from How Jen Does It)

2 1/2 cups freeze dried beef
Tortillas (Recipe in Lunch Section)
olive oil
2 tsp chili powder
2 tsp garlic powder
2 tsp cumin
little bit of crushed red pepper
8 oz shredded cheddar cheese
dried cilantro
1 can diced tomatoes, drained well

  1. Rehydrate meat and season with the dried seasonings. Let the meat rest for 30 minutes. 
  2. Heat large non-stick skillet over medium high heat with 2 TBSP olive oil until hot. Cook meat a few minutes just until heated through. Transfer cooked meat to a plate and wipe out skillet. 
  3. Return skillet to heat and drizzle with some EVOO. Lay 4 tortilla halves in pan with half of each tortilla sticking up. Put steak on top, then cheese. Close tops. Let cook until brown and crispy (a few minutes). Flip. Open and add drained tomato and sprinkle with cilantro. Let the second side cook until brown and crispy. 
  4. Do in batches and add more EVOO between batches.

Bacon Ranch Chicken Tacos (Recipe from How Jen Does It)

Tacos:
2 1/2 cups freeze dried chicken breast, rehydrated
8 oz chicken broth
2 TBSP ranch mix
1/3 cup taco seasoning mix
Tortillas (recipe in lunch section)
8 oz shredded cheddar cheese
real bacon bits
Ranch Dressing: 1 TBSP ranch mix, 1/4 cup sour cream, 1 1/2 TBSP milk. Mix to combine .

  1. Put rehydrated chicken into a pot and pour broth over chicken. 
  2. Sprinkle ranch mix and taco mix over chicken. 
  3. Use a spoon and mix seasonings into broth. 
  4. Simmer until heated through and flavors have a chance to marry. 
  5. Prepare toppings: shredded cheddar cheese, real bacon bits, and ranch dressing. 


Chicken Cacciatore, Rotini Pasta, Peas 
(Recipe from How Jen Does It)

2 1/2 cups freeze dried chicken
15 oz cans diced tomatoes, don't drain
3 oz tomato paste
2 T cup water
1 cup freeze dried bell peppers, rehydrated
½ cup freeze dried onion, rehydrated
1 clove minced garlic
1 ½ tsp dried oregano
1 ½ tsp dried basil
1/2 tsp sugar
1 bay leaf
crushed red pepper flakes, to taste
salt and pepper, to taste
8 lb rotini pasta
parmesan cheese
1 cup freeze dried peas, rehydrated

  1. Season chicken well with salt and pepper and put in a pot. Pour all of the other ingredients over top and stir. 
  2. Simmer until heated through and flavors have a chance to marry. Taste and adjust seasonings (most likely will need more salt and pepper) 
  3. Cook pasta. 
  4. Serve over pasta and top with parmesan cheese. 

Meatballs Tetrazzini*, Mixed Vegetables (Recipe from Food Storage Made Easy)

Meatballs Tetrazzini Recipe:
1 batch of basic meatballs (or 2 1/2 cups freeze dried meatballs, rehydrated)
8 oz package spaghetti
1 can condensed tomato soup
1/4 c. freeze dried onion
1/2 tsp. salt
1 c. milk
1/8 tsp. pepper
8 oz shredded cheddar cheese
1 cup freeze dried mixed vegetables, rehydrate

Directions: Prepare basic meatball recipe. Preheat oven to 350 degrees. Cook spaghetti and drain. Combine soup, milk, onion, salt, pepper, and cheese. Head until cheese is melted. Arrange meatballs and spaghetti in a 9×13 pan. Pour liquid mixture over meatballs and toss to mix well. Back for 30 minutes until hot and serve immediately.

Basic Meatball Recipe:
1 lb ground beef (I used half freeze-dried ground beef)
1/3 c. milk
1/2 c. fine dry bread crumbs
1/4 c. dehydrated onion flakes
1 egg
1 tsp. Salt
Directions: Mix all ingredients together. Shape into meatballs (it’s easiest with a melon or ice cream scoop) and put on a rack with a pan underneath. I cover the pan with tinfoil to save on clean-up time. Bake at 425 for about 15 minutes. Note: I always double this recipe and save half in the fridge or freezer for another meatball recipe later in the week.

Siesta Roast 'n beans*, Corn, Mashed Potatoes (Recipe from Food Storage Made Easy)

1 pint jar of canned roast beef with the liquid
2 cups dry pinto beans
1 can of Rotel
1 can tomato sauce
2 T dry onions
enough water to cover it all
Place all ingredients in a crockpot with enough water to cover it all. Cook for 7 hours or until beans are tender.

1 cup freeze dried corn, rehydrated and served on the side

Instant Mashed Potatoes
1 cups chicken broth
2 TBSP butter
1/4 cup sour cream
2 T milk
1 cup instant potato flakes
In a saucepan, combine chicken broth and butter. Heat to a boil and remove from heat and add dairy ingredients. Gently stir in potato flakes, taste, and add salt as needed. Serve with butter.

Chicken A La King - 1*, Rice, Mixed Vegetables (Recipe from Food Storage Made Easy)

Chicken
1/2 cup dried chopped mixed bell peppers
1/4 cup dried cut celery
1 T dried chopped onion
1/2 cup canned mushrooms
1 T oil
1 T butter powder
1 (10.5 oz) can cream of chicken soup
1 1/4 cup milk (1 soup can full)
3 cups canned chicken, OR use 1 - 1 1/2 cups freeze dried chicken, rehydrated
1 T chopped Pimento, optional
pepper to taste 
1 cup rice, 1 cup water 
1 cup freeze dried mixed vegetables, rehydrated and cooked 
  1. Measure dried vegetables into medium saucepan, and cover with hot water to rehydrate. Let sit 20-30 minutes, then drain. Mix together 1 T butter powder and 1 T oil and add to vegetables. Cook together for a few minutes. Add soup and stir to blend. 
  2. Gradually add milk and gently stir in remaining ingredients. Heat until sauce is bubbling and flavors are blended. 
  3. Cook rice and serve topped with Chicken.


Black Beans & Rice*, Greens (Recipe from All Recipes)

1 tsp olive oil
1/2 cup freeze dried onion, rehydrated
1 clove garlic
1 cup uncooked rice
1 1/2 cups chicken broth
1 tsp ground cumin
1/4 tsp cayene pepper
1 cup uncooked black beans (rinse, soak and cook before preparing the recipe)
1 can of greens

  1. Rinse, soak and cook beans. 
  2. In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes. 
  3. Add the chicken broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans. 
  4. Heat up the can of greens and serve alongside beans and rice.

Tuesday, August 8, 2017

New Format for the "Get Prepared With Me" Blog

Hi guys -

As I'm sure some of you have noticed, I have taken a long break from blogging over the past few months. To be honest, I got burned out with the work that went into the writing, editing, photography, and prepping. I realize that my blog is extremely basic in comparison to most of them, but it was still too much for me. My schedule is already too full with working full time, cooking and cleaning, hiking, church activities, and trying to be a good wife to my husband.

Unfortunately, I didn't just quit blogging, I quit working on my preps as well. It's time to get back into it though. I've been giving this a lot of thought and decided that I will continue to blog but in a much simpler format than before.

Here's what to expect in the future:

  • Bulleted lists instead of written paragraphs
  • Links to websites instead of summarized text
  • No pictures
  • Weekly missions


  • Basically, I'm going to continue to blog to put the information out there for anyone who still wants to prepare with me. It won't be a very interesting read (and the formatting and editing may be atrocious), but the information will be there and it will be presented in a clear and concise way.

    As you follow along, I think it's extremely important to always print out anything that you may want to do. Please print out lists, DIY instructions, recipes, etc, and put them in your Preparedness Notebook. It would be very bad to lose power and not have printed out the vital information that you may need. Those instructions for a DIY composting toilet won't do you any good sitting on your flash drive if the power goes out and the plumbing gets backed up for several weeks (Yikes!) Get in the habit of printing up everything as you go and build yourself a library of resources.