More Goodies

I thought I might send out a couple new menu ideas for your food storage.  Hope this helps with your food storage.  I also have included 2 gluten free recipes. 90 BREAKFAST MENUS 3 x Oatmeal Chocolate Chip Muffins, water 3 x Whole Wheat Zucchini Muffins, water 6 x Applesauce Spice Muffins, water 12 x Blender wheat pancakes, water 12 x Wheat waffles, butter/syrup milk 24 x Oatmeal w/raisins, water 30 x Cold cereal, powdered milk, water 90 LUNCH MENUS12 x PB & J sandwich, fruit cup, boxed drink or Tang 12 x PB & J sandwich, pears or mandarin oranges, water 12 x Chicken salad sandwich, applesauce cup, water or Gatorade 12 x Tuna sandwich, baked beans or applesauce cup, apple juice or water 6 x Chili w/beans, saltine crackers, water 6 x Tomato soup, saltine crackers, water 6 x Ravioli's, banana chips, water 6 x Spaghettios, saltine crackers, Gatorade 6 x Canned Stew, Ritz crackers, applesauce, milk 6 x Cup o’noodle soup, V8 juice 6 x Macaroni & cheese, fruit cocktail, Gatorade 90 DINNER MENUS6 x Clam Chowder 19 oz., bread/butter 6 x Easy Chicken Stew, bread/butter 6 x Vegetable Soup 19 oz., bread/butter 6 x Chicken, Vegetable, Pasta Soup 19 oz., saltine crackers 6 x Spaghetti w/jar sauce, canned corn, milk 6 x Spaghetti w/homemade sauce, canned green beans, milk 6 x Quick Beef Chili w/corn *73 Biscuits 3 x Pineapple Chicken *92, rice 3 x Italian Pasta Salad *67, Biscuits 3 x Chicken & Rice Casserole, Biscuits 3 x Tuna w/ Egg Noodles, canned corn, milk 3 x Chicken w/ Egg Noodles, canned corn, milk 3 x Chicken a la King *94, rice, canned green beans 3 x Creamy Chicken and green beans *160, mashed potatoes 3 x Tuna, Noodles and peas, canned pears 3 x Teriyaki Pineapple Beef, rice w/broth 3 x Bisquick Vegetable pot pie, canned peaches, milk 3 x Barbecue Beef Casserole *160, canned peaches 3 x BBQ chicken on hamburger buns, canned peaches milk 3 x Sloppy Joe's with canned meat on hamburger buns, applesauce 3 x Enchilada Casserole w/corn, canned peaches 3 x Beef Nacho Casserole, Spanish rice *98 3 x Meat and gravy on mashed potatoes *88, canned green beans, milk  90 SNACK MENUS18 x Food bar 3 x Pretzels 6 x Fruit snack 6 x Graham crackers 6 x M & M's or taffy 6 x Hot cocoa drink(has milk) 3 x Corn Chips w/homemade salsa 3 x Chips w/refried beans & homemade salsa 12 x Homemade popcorn 3 x Simple Scones 3 x Caramel Popcorn *114 3 x Cake (from mix) w/frosting 3 x Brownies (from mix) 3 x Snicker doodles *110 3 x Chocolate Chip Cookies 3 x Chewy Oatmeal Cookies *109 3 x Apple Crisp w/shelf whip topping 3 x Light and Easy Fruit Cobbler*100  If you decide to use these menus it gives you 3 months worth of menus!! Helps me tons!!  Buttery toffee coated popcorn. Gluten Free Munchies Ingredients: 6 - 8 cups freshly popped corn 1 cup almonds or pecans 1 cup packed brown sugar 1/2 cup light corn syrup 1/3 cup butter 1/2 tsp almond extract 1/2 tsp vanilla 1/2 tsp salt 1/2 tsp baking soda Directions: Preheat oven to 250°F. Mix sugar, butter and corn syrup together in a heavy saucepan. Boil this at a medium heat and stir. Let the mix sit and boil for 5 minutes without any stirring. Remove from heat and add the vanilla, almond extract, salt and baking soda. Mix the popcorn and almonds together then toss together with the sugar mixture until popcorn is well coated. Pour mixture onto a baking sheet and evenly spread out. Bake for about half an hour. Stir half way into the baking. *Let cool 10 minutes before handling the popcorn to avoid burning hands. Break up clusters and keep it in an airtight container after cooled.

Pizza Crust IV Another Gluten Free recipe Ingredients: 2/3 cup warm water 1/2 tsp sugar (can also use honey or agave syrup) 1 Tbsp dry yeast 2 Tbsp powdered milk (or non-dairy powdered coffee creamer) 1/2 tsp salt 1 tsp unflavored gelatin 1 tsp italian seasoning 1 tsp olive oil 1 tsp cider vinegar 2/3 cup brown rice flour 1/2 cup tapioca flour 2 tsp xanthan gum Directions: Using a mixer, put the first three ingredients in bowl and let sit for 10 minutes so yeast is activated. Then add in remaining ingredients and mix at low speed until incorporated. Then mix on high for 2 minutes (if the dough is too stiff, add some water - only one tablespoon at a time, until dough does not resist beaters). The dough will resemble soft bread dough. Put mixture on rice flour surface and spread out to desired thickness, then place on a greased baking pan with some cornmeal sprinkled on it. Brush with olive oil, then bake at 425°F for 10 minutes. Remove from oven, then spread on your sauce and add toppings. Then reduce oven temperature to 400°F, and continue baking for another 15-25 minutes (depending on thickness) or until top is nicely browned.