4 Simply Steps to Food Storage

"As long as I can remember, we have been taught to prepare for the future and to obtain a year’s supply of necessities. . . . I believe the time to disregard this counsel is over. With the events in the world today, it must be considered with all seriousness. . . . Create a plan if you don't already have one, or update your present plan . . . We are not in a situation that requires panic buying, but we do need to be careful in purchasing and rotating the storage that we're putting away." (L. Tom Perry, in Conference Report, Oct. 1995, 47; or Ensign, Nov. 1995, 36).

Grilled Shrimp & Lime Quesadillas gluten free


Grilled shrimp with lime and smoky paprika gives a new flavor to quesadillas.
Ingredients:
1 1/2 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 lb large shrimp, shelled and deveined
1 lime, zested & juiced
2 tomatoes, diced
Handful fresh cilantro, chopped
1 avocado, diced
4 scallions, finely diced
2 cups Monteray Jack cheese, shredded
8 corn tortillas, warmed
Directions:
In a dish combine first 5 spices. Sprinkle over shrimp until coated (reserve spice mixture). Put shrimp on skewers and grill until cooked. Remove from skewer, chop, then place in a bowl with the lime zest and juice. Toss to coast, set aside.

Combine diced tomatoes in a bowl with reserved spice mixture. Toss to coat, set aside.

To build quesadillas, layer a tortilla with the shrimp, tomatoes, some cilantro, avocado and cheese. Top with another tortilla and spray lightly with cooking spray. Gently place quesadilla onto a greased skillet, flip once tortilla starts to brown (or can use an indoor panini/grill press).

Serve with sour cream and salsa if you desire.

Cucumber Salad With Lemon & Basil  gluten free Fresh basil, cucumbers, cherry tomatoes with a hint of lemon - simply delicious.  Ingredients: 4 English cucumbers, cut into 1/2" slices, seeded 1 cup cherry or grape tomatoes, whole 1/4 cup olive oil 2 tsp lemon zest 1/4 cup lemon juice 1/2 cup fresh basil, torn Salt & pepper to taste Directions: Prepare cucumbers and tomatoes (seeding the cucumbers and keeping the tomatoes whole prevents their juices from diluting the dressing). Chiffonade basil, then cut again to make smaller pieces. Whisk together all dressing ingredients (and basil), then pour over veggies. Refrigerate for at least 30 mintues, to allow the cucumbers to get flavored with the dressing. **Note: To chiffonade basil: stack leaves together, roll tightly (lenthwise for long strips, or widthwise for shorter strips), then thinly slice with a sharp knife. Refer to pictures below.

Southwest Cheddar Cheese Soup Time: 30 minutes, start to finish Yield: 6 servings 4 medium-sized russet potatoes 3 C water 3 chicken bullion cubes (or 3 t bullion granules) 1 onion, chopped 1 C carrots, chopped 1 C green pepper, chopped 1/3 C butter 1/3 C flour 4 C velveeta cheese, cubed 2 T salsa 1. Chop up the potatoes, onion, carrots and green pepper. Toss them into a big soup pot and pour 3 cups of water over the top. The water should cover the veggies up with about half an inch of water remaining on top. 2. Add 3 chicken bullion cubes or 3 teaspoons of bullion granules to the pot. Give it a nice stir to incorporate. Turn the heat to medium high and let the veggies cook until they are fork tender. 3. While your veggies cook, find yourself some velveeta cheese. You will need just a little bit more than half of a 2 pound block. Or in other words, 4 cups of velveeta cheese cubed up nicely. Open up that package and cut up the cheese with a sharp knife. 4. In a skillet (or medium-sized sauce pan) melt 1/3 cup of butter over medium high heat. 5. Add 1/3 cup flour and immediately whisk it around to form a thick paste. 6. Pour in 3 1/2 cups of milk and whisk it around to combine. Keep stirring it and watch for it to get nice and bubbly and thick. Should take just a few minutes. 7. When your veggies are cooked through, add the thickened butter and milk mixture to the soup pot. (Don’t drain any of the liquid the veggies were cooking in). Give it all a nice stir. 8. Add your velveeta cheese and 2 tablespoons of salsa. (Feel free to add a little bit more, if you enjoy that kind of thing). Stir it well to combine. The cheese will melt quite quickly. When it has been incorporated into the soup remove the pot from the heat, serve and enjoy.   Apricot Cobbler Recipe INGREDIENTS 1/2 C Sugar 1 Tbsp Cornstarch 4 C Freeze Dried Apricot Dices 1 C Dehydrated Buttermilk Powder 1/4 Cup Dehydrated Fat-Free Milk 1/4 C Chopped Nuts 1 Tbsp Sugar 1 Tbsp Melted Butter or Clarified Butter PREPARATION 1. Mix 1/2 cup sugar and cornstarch in a 2-quart saucepan. Stir in apricots and water. Heat to boiling, stirring constantly. Boil and stir one minute. 2. Pour into ungreased 1-1/2 quart casserole dish. 3. Stir together remaining ingredients unto a soft dough forms. Drop dough by 6 tablespoonfuls onto hot apricot mixture. 4. Bake at 425°F for 15 minutes or until golden brown. Four simple steps to planning food storage 1. Decide how much food you want to store. Set a goal to get a two-week supply of food then work up to a month supply. 2. Think about storable foods that you like and purchase them. 3. Look for favorite family recipes and other delicious food storage recipes that can be made with stored foods. 4. Create a menu for a week with your favorite food storage recipes. Multiply ingredients by two to plan your food storage for two weeks.