FSP Week 10

Woah Nelly, just three more weeks until we've got three months of meals planned and under our belt!  Bring it on.

Mexican Monday: Shredded beef/chicken “tamales” (coming soon)

Oriental Tuesday: Sweet & Sour Chicken (coming soon)

Twisted Wednesday: Love Nests

Authentic Thursday: Toscana Soup (coming soon)

TGIFriday: Pigs in a Blanket

Simple Saturday: leftovers/cold cereal

Special Sunday: Salmon/Crab Cakes

Shopping List:

• role of polenta (found near pasta)
• 1 can of beef
• 1 small can of pickled jalapenos
• 1 can pineapple chunks
• cornstarch
• sugar
• white vinegar
• 1-2 cans of chicken
• flour
• coconut oil
• eggs
• 1 green bell pepper -or- 1/2 c. dehydrated
• angel hair pasta
• 2 cans evaporated/coconut milk
• parmesan cheese
• bacon bits
• grape juice
• chia seeds
• green olives
• TVP -or- dehydrated sausage (Italian)
• dried onions
• garlic
• chicken broth -or- bouillon
• spinach, fresh/frozen/canned -or- kale
• baking powder
• 8 hotdogs -or- 4 cans Vienna sausages
• mayonnaise
• lemon juice
• bread crumbs -or- 3 slices of bread
• milk
• 2 cans of salmon/crab
• rice
• dried lemon peel
• 6 red potatoes -or- 3 c. frozen hashbrowns (1.5 c. dehydrated)
• seasonings/spices: salt, pepper, sage, nutmeg, Italian seasoning, red pepper flakes, garlic powder, thyme, dill weed/seed

And this week's Build Your Food Storage is another 10 lbs of flour.  I think I'll be buying whole millet in bulk instead...  See you next week!  *B

Mushroom & Spinach Crepes

Mmm, crepes.  With mushrooms!  And spinach!  Oh, and chicken...  Feeling French and fancy free?  Try this on for size ;)

Ingredients:

• 4 T. butter
• 4 T. flour blend
• 2 c. milk (coconut/rice)
• 1 t. mustard
• Handful of cheese
• Salt/pepper, to taste
• Dash of nutmeg
• 1 can mushrooms, drained
• 2 handfuls spinach, chopped
• 1-2 handfuls of shredded rotiserrie chicken -or- 1 can chicken, drained

Directions:

     Melt butter in medium saucepan over medium heat.  Stir flour into browned butter and cook over low heat, stirring constantly for one minute.  Add milk a cup at a time.  Bring to a boil and whisk for 1 minute.  Add mustard and season to taste.  Add remaining ingredients and heat through.  Serve inside crepes.

Simple Gluten Free Crepes

Crepes are a great way to make an ordinary meal extra special or fancy!  Omit the sugar and vanilla for a savory crepe...  As for the filling, the sky's the limit ;)

Ingredients:

•  1 ¼ c. milk (coconut/rice)

•  2 large eggs

•  2 T. oil

•  1 c. flour blend (equal parts brown rice, sorghum, and tapioca)

•  ½ t. salt

•  1 t. sugar (opt)

•  ½ t. vanilla (opt)

•  1/8 t. baking powder

Directions:

Pour milk, egg, and oil into a blender and turn on low.  Combine dry ingredients together in separate bowl, then add to blender.  Blend until smooth.  Heat skillet over medium high heat.  Add a little oil and evenly coat bottom of pan.  Pour ¼ c. batter into heated skillet.  Swirl until bottom of pan is covered.  Cook crepe for 1 minute, then gently flip to other side and cook just until golden.

Cajun Beans & Rice

This meal is hearty and tasty, and just overall satisfying.  Enjoy!

Adapted from My Food Storage Cookbook

Ingredients:

• 1 lb black beans
• 1/2 large onion, chopped -or- 4 T. dried onions
• 1/2 c. green bell pepper, chopped -or- 1/4 c. dehydrated
• 1 t. celery seeds
• 1.5 t. garlic powder
• 1 t. garlic salt
• 1/2 t. Worchestershire sauce
• 1/2 t. hot sauce
• 1 T. beef bouillon
• 1/4 c. bacon bits
• 4 chicken sausages, sliced
• 1 t. thyme
• 2 bay leaves
• 1/2 t. creole seasoning
• 4 c. water

Directions:

     Sort and rinse beans.  Place in a large soup pot and cover with water.  Allow to soak overnight; or bring to a boil for 2 minutes on the stove, then cover and let sit for 1 hour.  Drain beans well.  Add prepared beans and remaining ingredients, including the 4 c. clean water.  Stir well and bake in oven at 275 for 3 hours, or in a crockpot on low for 8 hours.  Serve warm over a bowl of rice, and a side salad.

Orange Chicken/Beef (food storage version)

I would like to play with this recipe a bit more...  Not sure how I feel about the green chilies, and it could definitely use more of a sweeter orange flavor.  I'll keep you posted!

Adapted from My Food Storage Cookbook

Ingredients:

• 2 T. coconut oil
• 2 cans of chicken/beef, drained
• 1 can of mushrooms, drained
• 1 small can green chiles (opt)
• 1 c. dehydrated stir-fry veggies
• 3 T. soy sauce
• 3-4 T. brown sugar/molasses
• 2-4 T. frozen orange juice concentrate
• 1 T. apple cider vinegar
• 1 T. bouillon
• 2 T. dried orange peel
• 1/4 t. ginger
• 1/2 t. garlic
• 1/4 t. red pepper flakes (opt)
• 3/4 t. sesame seeds (opt)
• 1 1/2 c. rice/quinoa
• 4 c. water

Directions:

     Place all of the ingredients into a crockpot and cook on high for 4-6 hours, or until rice/quinoa is cooked.  Serve warm with a side salad.

Bacon & Shrimp One-Pot Pasta

Fast, easy, and yum.  I mean, who doesn't like bacon?  You can never go wrong with bacon ;)

Adapted from My Food Storage Cookbook

Ingredients:

• 2 heaping cups of penne/bowtie pasta
• 1/2 c. bacon bits
• 2 cans of shrimp, liquid reserved
• 1 can diced tomatoes
• 1 t. garlic powder
• 2 t. brown sugar
• 1 t. basil
• 1 c. evaporated/coconut milk
• 1 1/2 c. clam juice
• 1/2 c. parmesan cheese

Directions:

     Add bacon bits to a large skillet and cook over medium heat until crisp.  Add remaining ingredients, except for shrimp and parmesan cheese.  Stir well until combined, then bring to a simmer and allow pasta to cook until al dente.  Stir in shrimp and then cheese until everything is fully incorporated.  Serve warm with a side salad.

BBQ Chicken Pizza

This is one of my faves; so easy and such a hit with just about anyone!  Makes for a great lunch option, too.  And nowadays you can even find great gluten free flour tortillas, resulting in a simple, delicious, and basically perfect thin crust pizza...  Which is no easy feat when it comes to gluten free ;)

Ingredients:

• flour tortillas (about 1-2 per person)
• favorite BBQ sauce
• couple handfuls of shredded rotisserie chicken -or- 1 can chicken, drained
• 1 can diced pineapple, drained
• 1/4 small red onion, thinly sliced
• fresh cilantro, minced
• shredded cheese

Directions:

     Toast tortillas in preheated oven.  Spread on a layer of BBQ sauce over toasted tortillas, then top with desired amounts of chicken, pineapple, onion, cilantro, and cheese.  Place pizzas back into oven and allow cheese to melt.  Serve warm with a side salad.

FSP Week 9

I'll admit that I'm getting a little burnt out...  I haven't blogged in so long, so this constant updating is tiresome ;)  Also, the husband is starting to gripe about canned chicken because chicken thighs are sooooo much better.  And I'm tired of experimenting with canned vegetables.  But, BUT!, I have enjoyed knowing exactly what it is I'll be making for dinner and it's still fun to challenge myself to make sure these meals are as palatable as possible.  So, here we go: on to week 9 (only one more month left).  We got this!

Mexican Monday: Cajun Beans & Rice

Oriental Tuesday: Crispy Orange Beef

Twisted Wednesday: Mini Pot Pies

Authentic Thursday: Bacon Shrimp Linguine

TGIFriday: BBQ Chicken Pizza

Simple Saturday: leftovers/cold cereal

Super Sunday: Mushroom & Spinach Crepes

Shopping List

• 1 lb. red kidney beans, dry
• 1 large onion (opt)
• dried onions
• 1 bell pepper -or- 1/4 c. dried
• celery -or- 1/3 c. dried
• Worcestershire sauce
• garlic cloves (opt)
• 1 ham hock -or- 2 cans of ham
• 1 lb. mild smoked sausages/andouille -or- 6 oz. summer sausage
• rice
• 2 cans. roast beef
• soy sauce
• cornstarch
• oranges -or- dried orange peel
• orange juice
• molasses
• rice vinegar
• sesame oil
• coconut oil
• 1 can green chilies
• linguine
• bacon bits
• 1 can diced tomatoes
• 1 can evaporated/coconut milk
• 1 bottle clam juice
• 1 lb. shrimp -or- 2 cans of shrimp
• rice/flour tortillas
• BBQ sauce
• 2 cans of  chicken
• red onion
• cilantro
• small can of pineapple
• cheese
• butter
• flour
• milk of choice
• mustard
• 1 can mushrooms
• 1 can of spinach
• eggs
• olive/avocado oil
• baking powder
• spices/seasonings: celery seeds, bay leaves, thyme, creole seasoning, ginger, garlic powder, red peppers flakes, nutmeg, salt/pepper

This week's Build Your Food Storage is 6 lbs of yeast.  I guess now is a good time to get comfortable making bread ;) That continues to be a work in progress for me!  *B

Herbed Polenta

I personally love polenta, but my husband doesn't particularly care for it and my kids would rather have pasta...  Nonetheless, I continue to make it because it's yummy and it's a nice way to break up the typical pasta/rice for dinner routine.  I'm a huge fan of using a variety of grains throughout my meals, and polenta fits the bill (because corn is a grain, NOT a vegetable)!

Adapted from My Food Storage Cookbook

Ingredients:

• 3 c. water
• 3/4 t. salt
• 1 T. brown sugar
• 1/2 t. basil
• 1/2 t. Italian seasoning
• 1 c. corn meal
• 1/2 c. parmesan cheese
• 2 T. butter

Directions:

  Combine water, salt, sugar and spices in medium pot and bring to a boil.  Reduce heat to a simmer, and whisk in cornmeal.  Continue to stir to avoid any clumps, and allow polenta to gently cook for 15 minutes.  Add butter and parmesan cheese and stir until smooth.  Remove from heat and cover with a lid and let sit for 15 minutes.  Serve warm, making sure to stir well before serving (think of it like fluffing rice/quinoa).

Chicken Cacciatore

This is simple, and good!  It's simply good ;)

Adapted from My Food Storage Cookbook

Ingredients:

• 5 chicken thighs -or- 1 can of chicken, drained
• 1 green bell pepper, sliced -or- 1/2 c. dried, rehydrated
• 1 can mushrooms, drained
• 1 can diced tomatoes
• 2 T. coconut oil
• 2 T. dried onions
• 1-2 T. brown sugar
• 1 T. balsamic vinegar
• 1 t. chicken bouillon
• 1 t. garlic powder
• 1 t. basil
• 1 t. salt
• 1/4 t. pepper
• 1/4 t. crushed red pepper
• 1/4 c. parmesan cheese -or- prepared polenta

Directions:

    Place all ingredients, except for parmesan/polenta, in a crockpot and cook on low for 4-6 hours.  Shred chicken and stir in parmesan/polenta.  Serve over herbed polenta.

Honey Walnut Shrimp

As much as I love to cook, I also appreciate a fast and easy recipe.  This recipe is a little more labor intensive than I would like, so I'll probably end up tweaking this more the next time I make it...

Ingredients:

• 1 c. water
• 2/3 c. white sugar
• 1 c. walnuts, coarsely chopped
• 4 eggs, separated
• 2/3 c. rice flour
• 1/2 lb. precooked shrimp, defrosted and cut in half
• 1/4 c. mayonnaise
• 1/4 c. honey
• 1 T. coconut milk
• coconut oil

Directions:

1. Combine water and sugar in medium saucepan and bring to a boil.  Add walnuts and boil for two minutes.  Drain and place walnuts on a lined cookie sheet and toast in a preheated oven for about 15 minutes.  Check every 5 minutes and toss as needed for even toasting.
2. Whip egg whites in a medium bowl until nice and foamy.  Fold in whisked egg yolks and rice flour, until a thick paste forms.
3. Melt enough coconut oil to generously coat the bottom of a large skillet (over medium heat).
4. Dip prepared shrimp into egg-flour batter; working in small batches, fry both sides of battered shrimp until golden brown.  Remove to paper towels to drain.  Add more oil as needed.
5. Combine mayonnaise, honey and coconut milk in a medium bowl.  Toss fried shrimp to coat in sauce.  Add half of the toasted walnuts and combine well.  Serve with steamed veggies and rice, sprinkling remaining walnuts on top.

Thanksgiving Casserole

More often than not, I make this with my Thanksgiving leftovers, and rarely have an exact measurement of ingredients...  But for our food storage purposes, I've figured out a good ingredient-to-ingredient ratio which allows us the option of having this for dinner at any time of the year!  This also makes a great freezer meal, which means this is probably one of the easiest throw together and store/eat meals ever :)

Ingredients:

     ·  1 individual package of mashed potatoes, prepared

     ·  1 package/box of stuffing, prepared

     ·  prepared chicken gravy

     ·  shredded cheese, to taste (opt)

 Directions:

     You can either mix all the ingredients together in a casserole dish, or you can layer ingredients according to preference.  Warm in preheated oven until bubbling.  Top with cheese, if desired and broil until melted.  Serve with a side salad.

FSP Week 8

Whoops, sorry for the week-long hiatus!  I had a whirlwind of a weekend last week, and apparently needed an entire week to catch up ;)  But we're back on track with week eight.  Only five more weeks to go...

Mexican Monday: Shredded Beef Taquitos

Oriental Tuesday: Honey Walnut Shrimp

Twisted Wednesday: Thanksgiving Casserole 

Authentic Thursday: Pesto Pasta

TGIFriday: Hot Ham Rolls

Simple Saturday: leftovers/cold cereal

Special Sunday: Chicken Cacciatore w/ Polenta

Shopping List:

• 2 cans roast beef
• 1 can ham
• coconut oil
• corn tortillas
• precooked frozen shrimp (canned/dehydrated?)
• sugar
• walnuts
• eggs
• rice flour
• mayonnaise
• honey
• 1 package of instant mashed potatoes
• 1 package of stuffing
• 4 cans of chicken
• 1 can mixed vegetables
• chicken broth
• butter
• flour
• milk (DF of choice)
• 1 jar of pesto
• 1 avocado (opt)
• lemon juice
• 2 cans of mushrooms
• baking powder
• 1 green bell pepper (frozen/dried)
• dried onions
• chicken bouillon
• balsamic vinegar
• cornmeal (or popcorn kernels, ground)
• Parmesan cheese
• spices: chili powder, cumin, onion powder, garlic powder, thyme, sage, nutmeg, basil, Italian seasoning

This week's Build Your Food Storage is 8 cans of tuna.  By the end of this week you will have almost 2 months' worth of meal plans and shopping lists, so keep prepping!  *B

Quick Clam Chowder (food storage version)

My kids are obsessed with clam chowder!  And frankly, I don't blame them.  Unfortunately, the cream doesn't please our tummies as much as our palates...  So I figured I'd experiment with coconut milk, because heck, it's pretty creamy.  Imagine my delight when it worked fabulously!  Now I have happy kids with happy stomachs :)

Adapted from My Food Storage Cookbook

Ingredients:

• 1/4 c. bacon bits
• 2 T. butter/oil
• 2 T. dried onions
• 2 T. flour blend
• 14 oz clam broth
• 2 cans clams, with liquid
• 1 can whole potatoes, drained and chopped
• 1 can coconut milk
• 1/4 t. celery seeds
• 1 bay leaf
• salt and pepper, to taste
• dash of nutmeg

Directions:

     In medium soup pot, saute bacon bits over medium heat until crisp.  Add butter and onions.  Once butter has melted, stir in flour and cook for a minute or two.  Add clam broth to roux and whisk until smooth.  Add in remaining ingredients and bring to a low simmer.  Serve warm with biscuits or cornbread.

Minestrone Soup II

Minestrone is one of my all-time favorite soups!  I can't get enough of it.  It's Italian, and full of yummy veggies.  It's like the best of both worlds ;) Unfortunately, I seem to be the only one who feels that way in my family...  So I don't make this as often as I'd like to.  Hopefully you get to enjoy it more than I do!

Ingredients:

     ·    1 small celery, diced -or- 1/4 t. celery seeds

     ·    1 can mushrooms, drained

     ·    Handful of frozen green beans -or- 1 small can, drained

     ·    1 carrot, chopped -or- 1 small can, drained

     ·    4 cloves of garlic -or- 2 t. garlic powder

     ·    1 T. dried onions

     ·    ½ large zucchini -or- 1/4 c. dried, rehydrated

     ·    1 can diced tomatoes

     ·    1 can Italian stewed tomatoes, pureed

     ·    4 c. chicken broth

     ·    1 c. beef broth

     ·    1 T. Italian seasoning

     ·    1 t. salt

     ·    2 t. brown sugar

     ·    ½ t. pepper

     ·    1 T. balsamic vinegar

     ·    ½ - ¾ c. pasta

     ·    2 handfuls spinach, chopped -or- 1 small can, drained (opt)

     ·    1 can white beans, drained and rinsed

     ·    1 c. water (opt)

Directions:

Combine ingredients, except pasta/spinach/beans, in medium soup pot and bring to a boil.  Reduce heat and simmer until carrots are tender.  Add pasta and return to a boil.  Cook until al dente.  Add spinach and beans; stir well.  Add water to desired consistency.

Skillet Hash

This is one of those meals that I graciously let Brad make, and he always does a great job :) You can also throw in a few eggs and turn this into a killer scramble for breakfast.  Makes a great burrito filling, too!

Ingredients:

• 4-6 Chicken sausages OR hotdogs -or- 1/2 c. bacon bits
• ½ onion, chopped -or- 2 T. dried onions, rehydrated
• 1 can mushrooms, drained
• 5 medium potatoes, cut into ½ in cubes -or- 5 c. country style hashbrowns, frozen (or 2.5 c. dried potatoes, rehydrated)
• Salt/pepper, to taste

Directions:

     Heat large pan over medium heat; add coconut oil.  Fry potatoes in hot oil until al dente, then add remaining ingredients and cook until onions are translucent and sausage is heated through.  Season to taste.  Serve warm with ketchup or salsa.

Chicken Enchilada Casserole

I honestly lovvve my original enchilada recipe, but this is a relatively low fuss version that works quiet well and is equally tasty.  I either use leftover shredded Southwest chicken as the filling (because it freezes well) or cook it in the crockpot the day of.  You can also use tortilla chips in place of tortillas for a truly simple casserole, which consequently is a great way to use up any stale chips!

Ingredients:

• 10-20 corn tortillas (depending on size of casserole dish)
• prepared Southwest chicken (for filling)
• 1-2 c. canned enchilada sauce
• cheese

Directions:

     Fry corn tortillas in coconut oil, if desired.  Add a fine layer of enchilada sauce to a casserole dish (or large oven safe skillet) before layering tortillas and then filling.  Add a little bit of enchilada sauce with each layer of tortillas/filling, ending with a final layer of tortillas, sauce and desired amount of shredded cheese.  Bake until bubbling and cheese is melted; broil for a few minutes to get a nice cheesy crust.  Serve warm with a side salad.