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.