Food Storage

30 Minute Breadsticks OR No-Fail Deep Dish Pizza Crust

(If it is too thick for your family, you can either half the recipe or put one full recipe onto two cookie sheets)

2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast*
2 Tbsp. Sugar
3 Tbsp. Oil
1 tsp. Salt
6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
1/2 Cube of Butter

Directions:
1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve.
2. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.
3. Melt 1-2 cubes butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven. 4. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough.
5. Allow to double in size (About 10-15 minutes)
6. Cook for 10 to 12 minutes or until desired browning is accomplished.
7. Cut into strips or top with favorite pizza toppings.

* When using regular yeast change amount to 2 Tbsp.


Hearty Chicken Chipotle Soup Recipe!




1 large onion, chopped
4 garlic cloves, minced
4 cups reduced-sodium chicken broth
2 cans (15 ounces each) pinto beans or black beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
2 cans (15 ounces each) corn
2 chipotle peppers in adobo sauce, seeded and minced
2 teaspoons adobo sauce (the sauce comes with the chipotle peppers)
1 teaspoon ground cumin
1/4 teaspoon pepper
2 (12 ounces each) cans chicken
1/2 cup fat-free sour cream
1/4 cup minced fresh cilantro

Directions

In a slow cooker add garlic, onions, broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, chicken, cumin and pepper. Cook on low 8 hours or high 4 hours.
Garnish with sour cream; sprinkle with cilantro.

Carrot & Ginger Soup  gluten free



You will get your daily servings of vegetables in this flavor packed soup.

Ingredients:
2 tsp oil
1-2 cloves garlic, minced
1 onion, chopped
1 tsp coriander (cilantro)
1/2 tsp cumin
1/4 tsp curry
1/4 tsp pepper
4 cups carrots, chopped
2 Tbsp ginger, minced
3 cups chicken stock
2 cups milk or cream (or milk alternative thickened with 1 Tbsp starch of your choice)
Salt to taste

Directions:
In a stock pot, sauté garlic and onions with oil for 1 minute. Add spices and continue cooking until onions are soft. Add carrots, ginger and stock and simmer until carrots are tender.

Remove from heat and puree using an immersion blender, food processor or blender. Return to pot and add milk, then season to taste with salt.

Serve with a dollop of sour cream if you like.

I have copied the link to LDS.org  for food storage for the church.  Please click on the link and check it out if you would like to order something from the church for your food storage this is the spot!

http://store.lds.org/webapp/wcs/stores/servlet/Category3_715839595_10557_21158_-1_N_image_0



They have a really great start kit that isn't too expensive - it's $31.00.

Starter Kit

The starter kit contains recipes, instructional pamphlets, visual aids for teaching family home storage principles, and one can each of flour, red wheat, white wheat, rice, pinto beans, and oats. A case contains 28 lbs. of product. Food items cannot be shipped to addresses outside the United States

"Perhaps if we think . . . of what it would take to keep us alive in case we didn’t have anything else to eat, that . . . would be very easy to put in storage for a year . . . just enough to keep us alive if we didn’t have anything else to eat" (Harold B. Lee, quoted in Ezra Taft Benson, "Prepare Ye," Ensign, Jan. 1974, 81).

"We suggest that members concentrate on essential foods that sustain life" (First Presidency letter, 24 June 1988).

A few menu ideas and some receipes

Through His prophets and apostles, God has commanded us to have a year's supply of food and other essentials in our food storage. Joseph Smith, the first prophet and president of the Church of Jesus Christ of Latter-day Saints recorded the following in the Doctrine and Covenants:

"The Church and its members are commanded by the Lord to be self-reliant and independent" (D&C 78:13-14).
 

Best Ever Chocolate Chip Cookie Recipe

 

 Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

 

These delicious cookies will have everyone asking for more…food storage and all!

Ingredients

• 1 C. Butter or Margarine, softened
• ¾ C. White Sugar
• 1 C. Brown Sugar
• 2 Eggs (2 T. dry powdered eggs + ¼ C. Water)
• 1 tsp. Vanilla
• 3 C. Wheat Flour
• ¾ tsp. Salt
• ¾ tsp. Baking Soda
• 1 (12-ounce) bag Chocolate Chips

Instructions

1. Cream together butter, sugars, eggs, and vanilla.
2. In a separate bowl sift together flour, salt, and baking soda.
3. Add to creamed mixture and beat well.
4. Stir in chocolate chips.
5. Drop onto greased cookie sheet by heaping tablespoons.
6. Bake at 350 for 8-10 minutes until lightly browned.

Mexican Hot Chocolate   gluten free



Thick, rich and the chocolatiest hot chocolate you've ever tasted. A truly decadant experience!

Ingredients:
2 1/2 - 3 cups low fat evaporated milk
1 tsp cinnamon
1/2 tsp vanilla
1/4 tsp nutmeg
1/8-1/2 tsp cayenne pepper (to taste)
3/4 cup GF semi-sweet chocolate chips

Directions:
In a saucepan over low heat, combine all ingredients (start with 2 1/2 cups evaporated milk) stirring until melted.

Continue warming (do not let boil), until mixture thickens and all ingredients have completely dissolved (dip a spoon into the saucepan and let mixture drip off - any undissolved ingredients will show on the spoon). Stir often. If too thick, add more milk until you get the consistancy you want.

NEW Favorite Cinnamon Roll Recipe

Posted: 06 Feb 2013 04:19 AM PST

Sour Cream Buns (adapted from Better Homes and Gardens)

• 1 package active dry yeast
• 1/4 cup warm water (105 degrees F to 115 degrees F)
• 1 8 ounce carton dairy sour cream (1 C. dry powdered sour cream and 3 T. water)
• 3 tablespoons granulated sugar
• 2 tablespoons oil
• 1 teaspoon salt
• 1/8 teaspoon baking soda
• 1 egg, slightly beaten (1 T. dry egg powder + NO water-I don’t add the water for the eggs when dealing with dough)
• 3 – 3 1/4 cups all-purpose flour (half whole wheat and half BREAD flour works AWESOME!)
• 2 tablespoons butter, softened
• 1/3 cup packed brown sugar
• 1 tablespoon ground cinnamon
• 3/4 cup powdered sugar
• 2 – 4 teaspoons water

In a large bowl dissolve yeast in warm water.
2. In a small saucepan combine sour cream, granulated sugar, shortening, and salt. Heat and stir over medium-low heat until warm (105 degrees F to 115 degrees F) and shortening is melted. Stir in baking soda. Stir sour cream mixture and egg into yeast. Stir in as much of the flour as you can with a wooden spoon.
3. Turn dough out onto a lightly floured surface; knead in enough of the remaining flour to make a moderately soft dough ( 3 to 5 minutes total). Cover and let rest for 5 minutes.
4. Grease twelve 2-1/2 inch muffin cups; set aside. On a lightly floured surface roll dough into an 18×12-inch rectangle; spread with softened butter. Combine brown sugar and cinnamon; sprinkle evenly over dough. Roll up, starting from long side; seal seam. Slice into twelve 1-1/2-inch-wide pieces. Place each bun, cut side down, in a prepared muffin cup. Cover and let rise in a warm place until 1/4 to 1/2 inch above tops of cups (45 minutes).
5. Preheat oven to 400 degrees F. Bake buns in the preheated oven about 15 minutes or until golden brown. Remove from pans. Combine powdered sugar and enough water to make an icing of drizzling consistency; drizzle over buns. Serve warm.

90 BREAKFAST MENUS
3 x Oatmeal Chocolate Chip muffins*, water
3 x Pumpkin chocolate chip muffins*, water
6 x Apple Muffins*, water
12 x Wheat Waffles*, water
12 x Pancakes with pancake mix, butter/syrup milk
24 x Oatmeal w/raisins, water
30 x Cold cereal, powdered milk, water

A year's supply of food storage.

A year’s supply of food storage is beneficial in several ways:
1. It provides peace of mind as we obey the counsel to store.
2. It helps ensure survival in case of personal or natural disaster.
3. It strengthens skills in preparing and using basic foods.
“Home Storage: Build on the Basics,” Ensign, Jun 1989, 39

Beware of those end of isle displays!

taken from Everyday Food Storage.

Some grocery stores actually cater everything around the “Grab and Go” shopper. The type that needs to get in and get out and doesn’t care about the cost. These end of aisle displays are meant for convenience in shopping. The same Oreo and milk grocery store by me always has milk, eggs, and butter by the cash registers. It’s brilliant, it saves you time, possibly reminds you of something you forgot and it removes the products from the competitor products so you can’t make a good judgment on whether it’s the cheapest option for you!

Chocolate Cake (Flourless)

gluten free



This cake is dense and moist from the chickpeas. Can also be made dairy and egg free.

Ingredients:
1 1/2 cup GF chocolate chips*
19 oz canned chickpeas, drained and rinsed
4 eggs or egg substitute**
1/2 tsp baking powder
1 cup sugar

Directions:

In a small bowl, melt the chocolate chips in the microwave (or in a double broiler on the stove).

Combine the beans and eggs in a blender or processor, then add sugar, baking powder and melted chocolate.

Blend until smooth.

Turn into a nonstick single-layer cake pan. Bake at 350°F for 45 min. or until a knife in the center comes out clean.


*Chocolate Chips: for dairy free version, Trader Joe’s semi-sweet chocolate chips, Enjoy Life Chocolate Chips, and Sunspire Chocolate Dream Semi-Sweet Baking Chips are availble. If you can't find those brands, you can always use chocolate chunks/squares and break them up. Obviously, milk chocolate is not dairy-free, but good quality dark chocolate should only contain cocoa butter, cocoa liquor, lecithin, and sugar.

**Egg Substitute: 1 cup liquid egg substitute (i.e. Egg Beaters) or 6 tsp Ener-G Egg Replacer + 1/2 cup water (once batter is mixed, if it is too thick add 1/2 cup more water)

Lemonade gluten free Fresh lemons, and the best part - no sugar (or artificial sweetener) added! Ingredients: 4-5 lemons 1 Litre (4 cups) unsweetened apple juice Directions: Juice lemons and combine with apple juice - that's it!

Thai Peanut Chicken Noodle Salad 1 C. Asian Sesame Dressing (I use Ken’s Steakhouse light version) 2 Tbsp. soy sauce 2 cooked boneless skinless chicken breasts, cut into chunks 2 Tbsp. crunchy peanut butter 2 Tbsp. honey 1/2 tsp. crushed red pepper 1 pkg. (1 lb.) thin spaghetti 4 green onions, sliced 1 cup chopped cilantro Directions Cook spaghetti as directed on package. Toss cooked chicken chunks with 1/4 c. Asian Sesame Dressing. Mix remaining dressing mixture, peanut butter, honey and crushed red pepper. Drain spaghetti. Add to chicken mixture with peanut butter mixture and all remaining ingredients; mix lightly. Serve warm or chill in fridge for 4 hours before serving. Not gluten free!!

Be Prepared

“Be prepared in all things against the day when tribulations and desolations are sent forth upon the wicked.”
Doctrine and Covenants 29:8

Try a Co-Op for your Produce

 Taken from Everydayfoodstorage.com

What is a produce co-op? It’s where you join with others to buy your produce-getting you a better price and eliminate the grocery store. This can be fun because you pay the same amount each time you pick up produce (giving you a fixed cost in your budgeting) and you get fun things to try and/or more expensive items you wouldn’t normally buy. Some that I’ve received have been persimmons and white asparagus-both delicious and both I would never have bought on my own! Some even have an organic option if you’re into that sort of thing. The downside to a food co-op is that you don’t have a say in what you get so you have to work your meals around what you get-not the other way around. Still, it’s fun to throw it in every once in a while!

Popular Co-op Sites:

Bountiful Baskets
Local Harvest
Co-Op Directory-find one near you!

I have a good friend that does this all spring and summer long.  She live right here in Reno and loves it!  Check out the sites above and think about maybe joining one just to try something new!

Almond Toast  gluten free



Crunchy with ground and slivered almonds. Perfect for a late day brunch.

Ingredients:
1 GF baguette
10 Tbsp butter or margarine
2/3 cups sugar
1 1/2 cups almonds, finely ground
1 egg
1/2 tsp almond extract
Topping:
1/3 cup slivered almonds
Icing sugar for dusting, optional

Directions:
Slice baguette into 1" thick slices, lightly butter one side of each slicee and place butter-side down onto a baking sheet.

Cream together the butter and sugar, then add remaining ingredients. Spread a thick coat of mixture onto each baguette slice, then top with some slivered almonds.

Bake at 350°F for about 20 minutes, until top is golden. Remove from oven, dust with icing sugar if desired and serve warm.

Apricot & Basil Pesto Chicken  gluten free Apricots add a touch of sweetness to this scrumptious stuffed chicken breast. Ingredients: 4 chicken breasts Pesto: 1/3 cup dried apricot halves + 1 tsp rice flour 1 cup basil leaves 2 Tbsp Parmesan 2 Tbsp olive oil 1/2 tsp salt 1 garlic, minced Topping: 1/4 cup apricot preserves Directions: For Pesto: in a mini food processor, combine apricots and rice flour. Pulse until until finely chopped. Remove and set aside. Combine remaining pesto ingredients together until a paste forms (or you get the consistancy you want). Stir in the diced apricots and set aside. Prepare chicken: either slice horizontally to 'butterfly' the breast (to create a pocket to fill with the pesto), or pound chicken with mallet to 1/4" thick (spread on pesto, then roll-up). Once you have filled the chicken with the pesto, place (seam-side down or use toothpicks to secure so pesto doesn't come out) onto a lined baking sheet. Bake at 350°F for about 40 minutes. About 10 minutes before removing from oven, spread some apricot preserves (melt in microwave first if too thick to spread) over each chicken breast. Note: for an even quicker dish, use prepared GF pesto.

Changing the way I do my blog! i hope you like it!

“As we have been continuously counseled for more than 60 years, let us have some food set aside that would sustain us for a time in case of need. But let us not panic nor go to extremes. Let us be prudent in every respect. And, above all, my brothers and sisters, let us move forward with faith in the Living God and His Beloved Son.”
Gordon B. Hinckley, ‘The Times in Which We Live,’ Ensign, Nov 2001, 72

Food Storage/ Person/ Year

Food	Amount
Grain	300 lbs
Dry Beans	60 lbs
Dry Milk	24 lbs
Meat and Eggs	as much as you can
Fruit	as much as you can
Vegetables	as much as you can
Sugar	60 lbs
Fats and Oils	10 qts
Salt	8 lbs
	14 gallons for a 2 week supply  (water) Hamburger Soup  gluten free Loaded with meat and tons of veggies, this soup is a hearty meal that will fill your belly. Make a little or a lot, just adjust your ingredients however you like! Ingredients: 1 lb ground beef, cooked 2 Tbsp oil 1/2-3/4 onion, finely diced 4-5 carrots, diced 3 stalks celery, diced 8 cups GF beef stock/broth 1 lg* can petite diced tomatoes 1 med* can tomato sauce 1 pkg GF onion soup mix 1/4 cup sun-dried tomatoes, diced 2-3 Tbsp GF Worcestershire, to taste 1 tsp thyme 1 tsp Italian seasoning 1 bay leaf 1-2 Tbsp pesto, to taste 1-2 cups GF pasta of your choice, optional Directions: Fry ground beef, set aside. In a large stock pot, saute onions, carrots and celery in oil until onions are soft. Add all but last two ingredients, and bring to a boil. Turn down and simmer until carrots are tender, about 20-30 minutes. If adding pasta, cook pasta in a separate pot, then add into soup at the last minute. Stir in the pesto, adjust any seasonings to taste, then serve. This soup is even better the next day, as it will thicken slightly. So save some leftovers for tomorrow! Blender Wheat Pancake Mix 1 C. Whole Wheat Berries In Dry Mix baggy: 3 T. dry powdered milk (non-instant…if you use instant it would be 1/3 C.) 2 T. powdered eggs 2 tsp Baking Powder 1-1/2 tsp Salt 2 Tbs. Sugar

Sorry I am late with this week's post!  Basketball season is such a busy season for me at school.  I wanted to share some information that I came arcoss in some of my food storage emails.  The next few paragraphs are taken from Everyday Food Storage.  Important information that made me stop and think.  I hope it will make you do the same!

Name Brands, Store Brands, and Generic Brands

As you shop, be sure to compare prices of different brands. NAME BRANDS generally cost the most due to fancy packaging and advertisements-however, sometimes these can be HIGHER quality and taste BETTER than other brands as well. STORE BRANDS are sold by the supermarket chain (so you’ll see the store name on the can, i.e. Albertsons). GENERIC BRANDS have plain labels, aren’t advertised, and are generally the cheapest. Like I said before, the quality and taste between these three may differ-so it’s important to try the brands and decide which are worth paying the money for and which aren’t. For example, my family doesn’t like Bumble Bee tuna which is a name brand. We think it’s really mushy (and gross!) and we prefer the Western Family brand which is a store brand because the tuna is firmer. But what you’re willing to pay for is entirely up to you and your family-but it’s important to remember that if your family won’t eat it because they don’t like the taste-it’s a waste of money in the end. Also, be sure to compare brands that are on sale. Sometimes name brands can be cheaper than store brands because it’s on sale so be sure to LOOK around!



I'm Crystal, your personal food storage trainer! Let me help you figure out your food storage! >>READ MORE

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• BREAD MAKING 101
Get the basics on making bread with whole wheat!

• PRESSURE COOKING 101
Learn more about using your pressure cooker to help cook your food storage food!

• FOOD STORAGE YOGURT MAKING 101
Learn how to make yogurt from powder milk!

• GROCERY SHOPPING 101
Learn how to get the biggest bang for your buck grocery shopping and building your food storage!

• BOSCH MIXER 101
Learn things you never knew a Bosch Mixer could do!

• PIE CRUSTS 101
Get step by step instructions to make the best pie crust!

Learn grocery stores trick of offering you a complimentary product!

• 
• The grocery store by me is pretty smart. Do you know what they put right next to their milk? OREOS, chocolate syrup, and donuts. Do you know how many people I see buying OREOS after picking up their milk? I can see the thought process in their head, “Oh, OREOS! Those sound good…and I did just get some milk. That will be a fun treat!” The best part about this marketing trick is that YOU come up with the idea (with a little guidance from them). The brain functions by making associations so they put complimentary items next to each other and your brain does the rest. Don’t believe me? Next time you’re at the store go down your ice cream aisle. I can guarantee you’ll find ice cream toppings, ice cream scoops, etc very close by.

  Don’t believe what Grocery Stores say about themselves!

 

Think about who is sending you the message that this grocery store is a low price leader or that these items have the lowest price, the grocery store. It takes your brain seeing a message 7 times or less for it to be ingrained, with out you even noticing what is happening. So of course, grocery stores will put big signs up that they are “Low price leaders” have the “Lowest prices” etc. Become an educated shopper so you know the prices and can make good judgements. Also, know that a stores’ low price promise may just be that it is the lowest at that store and not compared to other stores in the area.

Is it a “ON SALE” or “FOR SALE” tag?

My mom always tells a funny story about my grandparents where my grandmother comes home so excited that she just stocked up at the grocery store because they were having a huge sale. To which my grandfather (after looking at the end cost on the receipt) would say “EVERYTHING IS FOR SALE” This is actually one of grocery stores favorite tricks. Who doesn’t love a good sale. But have you ever, for fun, peeled back the sale label (the one that covers the original price) to see how much you’re actually saving? I have…and you know what I discovered? That a lot of the times it is the SAME price. So the “sale” tag was really more of a “it’s FOR sale” tag than a “it’s ON sale” tag-apparently, my grandfather was correct. Now, I’m not saying this is always the case but they definitely know that your eye is drawn to those tags and they put them on items not on sale to move them. I want you to take a step back the next time you’re at the grocery store and actually look at all of the tags they have hanging down an aisle. Next, look at how many of those are actually indicating that an item is on sale. You’ll notice there is are a lot of little tags hanging down an aisle…all to get your attention and look at it. You eye is naturally drawn to bright colors and something out of place. Those tags fit both of those requirements and make grocery stores a whole lot more money!

 

Please remember this came from everyday food storage!  Have a good week!

Case sales are going on right now at Smith's & Menu ideas!

Case sales to stock up on are going on right now at Smith's.  If you can take stop by the store and check them out!  Don't forget those paper products also! 

 
Marinated Flank Steak - gluten free



A flavorful marinade, perfect for wraps, fajita's or over a big salad.

Ingredients:
1 Tbsp rosemary, crushed
1 tsp marjoram
1 tsp oregano
3 garlic, minced
1 1/2 tsp paprika
1 tsp salt
1 tsp crushed red pepper
1 tsp pepper
3 Tbsp oil

Flank Steak

Directions:
Add all ingredients in to a large ZipLoc bag and mix well. Add meat and marinate in fridge for 4-8 hours.

BBQ or broil meat until cooked, then cut thin slices against the steak's grain.

Serve on its own, in a fajita, or over a salad.

Cheddar & Scallion Toast - gluten free Hot, gooey and crunchy! Great with spaghetti or stew. Ingredients: 1 cup sharp cheddar cheese, grated 3/4 cup butter or margarine, softened 4 scallions, chopped 2 garlic cloves Salt & pepper to taste Italian Flatbread Directions: Use food processor to combine cheese mixture, process until smooth. Depending how thick you made your flatbread, cut it in half horizontally or leave as is. Spread cheese mixture on flatbread, place on a baking sheet and bake for 10 minutes at 400°F. Cut into 1” thick slices.

GLUTEN-FREE FOOD STORAGE MERINGUES 3 egg whites (1 T. powdered egg whites + 3 T. water) 1/8 t. cream of tartar 1/8 t. salt 1 t. vanilla 3/4 C. sugar 1 C. mini chocolate chips (or nuts, dates, raisins) Preheat oven to 250 degrees. Beat egg whites with cream of tartar, salt, and vanilla until soft peaks form. Mix in sugar 1 T. at a time until stiff peaks form. Using two spoons, drop spoonfuls of meringue on parchment lined cookie sheet. Bake for 45 minutes. Then turn oven off and allow to sit in oven for 90 minutes. Store in air tight container. If you’re wondering where to get powdered egg whites, currently you can get them from Honeyville Grains.     Slow-Cooker Beef Stroganoff   2 lb. beef stew meat, cut into 1-inch cubes 10 oz. fresh mushrooms, halved 1 onion, chopped 1 clove garlic, minced 1 cup beef broth 2 tsp. paprika 1 tsp. salt 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 2 Tbsp. flour 1 Tbsp. GREY POUPON Dijon Mustard 1 pkg. (16 oz.) egg noodles, uncooked 2 Tbsp. chopped fresh parsley Make It PLACE meat, mushrooms, onions and garlic in slow cooker. Add broth, paprika and salt. Cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 5 hours). MIX sour cream, flour and mustard. Stir into ingredients in slow cooker until well blended. Cook, covered, on LOW 15 min. Meanwhile, cook noodles as directed on package. DRAIN noodles; place in large serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley.

3-Month Food Storage: 90 Menu Ideas

As you plan your 3-Month food storage menus, ask yourself this question:

“What type of adversity could come into my life

which my 3-Month food storage supply could help me with?”

Here are some possibilities:

• Job Loss: If you or your spouse lost a job, do you have enough food stored to help reduce your expenses while you search for a new job? (Have power)
• Medical Emergency: If you or a member of your family became seriously ill, do you have food and menus that your family could easily prepare? (Have power)
• Power Outages: If you were without power for a week or several months, do you have enough easy-to-prepare foods to live on? (No power)
• Major Natural Disaster: If a major natural disaster occurred and you had to camp-out at home, do you have some foods you could prepare outdoors? And do you have enough fuel or a way to cook food for a few weeks? (No power)

Consider the counsel to “Gradually build a small supply of food that is part of your normal, daily diet until it is sufficient for three months.” (Family Home Storage: A New Message, Ensign, March 2009.)

Creating food storage menus is a simple way to help you decide what to store. In some of the above situations you still have power, and some you do not. Below are 90 Food Storage Menu Ideas. Adjust them to suit the needs of your family.

These menus use a combination of small canned, packaged and long-term foods. Store extra bread in your freezer; however you may also bake homemade bread. Menus have homemade spaghetti sauce, AND spaghetti sauce in jars for times when you need quick prep or emergency cooking. You decide.

Snacks are included as many of us need to eat something between meals. Most meals are simple enough for a teen or spouse to prepare. Included are a few freezer foods, but don’t depend on your freezer unless you have a generator. Menus that require freezer foods are italicized. Most menus use shelf-stable products.

Store dry milk and dry eggs for times you are without power. Or use an egg substitute. Fruit could be canned or fresh. Store some packets of mayo or a few smaller containers for power outages. I tried to least the least expensive meals first on each list.

(For the updated list and printout go here)

90 BREAKFAST MENUS
39x Oatmeal, raisins, dry milk, water
9x Pancake from mix, Tang
24x Cold cereal, powdered milk, water
6x Wheat waffles, syrup, powdered, milk
3x Oatmeal Chocolate Chip Muffins, water
3x Applesauce Spice Muffins, water
6x Muffins from mix, water

90 LUNCH MENUS
15x PB & J sandwich, fruit or veg, Tang
15x PB & Honey sandwich, fruit or veg, drink box
21x Tuna sandwich, baked beans, water
6x Ramen soup, fruit or veg, water
6x Macaroni & cheese, fruit or veg, V8 juice
6x Soup, crackers, dried fruit, water
6x Canned Pasta, banana chips, water
6x Chili w/beans, crackers, water
6x Canned Stew, crackers, water
3x Chicken salad sandwich, fruit or veg, water

90 DINNER MENUS
6x Clam Chowder 19 oz., bread/butter
6x Easy Chicken Stew, bread/butter
6x Vegetable Soup 19 oz., bread/butter
6x Chicken, Vegetable, Pasta Soup 19 oz., saltine crackers
6x Spaghetti w/homemade sauce, vegetable, milk
3x Spaghetti w/jar sauce, vegetable, water
6x Quick Beef Chili w/corn *73 Biscuits
3x Pineapple Chicken *92, rice
3x Italian Pasta Salad *67, Biscuits
3x Chicken & Rice Casserole, Biscuits
3x Tuna w/ Egg Noodles, canned corn, milk
3x Chicken w/ Egg Noodles, canned corn, milk
3x Chicken a la King *94, rice, canned green beans
3x Creamy Chicken and green beans *160, mashed potatoes
3x Tuna, Noodles and peas, canned pears
3x Teriyaki Pineapple Beef, rice w/broth
3x Bisquick Vegetable pot pie, canned peaches, milk
3x Barbecue Beef Casserole *160, canned peaches
3x BBQ chicken on hamburger buns, canned peaches milk
3x Sloppy Joe's with canned meat on hamburger buns, applesauce
3x Enchilada Casserole w/corn, canned peaches
3x Beef Nacho Casserole, Spanish rice *98
3x Meat and gravy on mashed potatoes *88, canned green beans, milk

90 SNACK MENUS
18x Food bar
3x Pretzels
6x Fruit snack
6x Graham crackers
6x M & M's
6x Hot cocoa drink(has milk)
3x Corn Chips, salsa jar
3x Chips w/refried beans & homemade salsa
12x Homemade popcorn
3x Simple Scones
3x Caramel Popcorn *114
3x Cake (from mix) w/frosting
3x Brownies (from mix)
3x Snicker doodles *110
3x Chocolate Chip Cookies
3x Chewy Oatmeal Cookies *109
3x Apple Crisp w/shelf whip topping
3x Light and Easy Fruit Cobbler*100

After Christmas Sales!

This is a really good time to restock your food storage staples.   Smith's has a ton of 10 for $10.00. If it's possible for you to buy some extra things right now this is the time to do it.  Here is a list of a few items that you should be able to find on sale.

Peanuts - this is a great time for after Christmas items that may go up to 70% off.
Chocolate - for us Chocolate is a must have in our storage - now is a great time to find it on sale.
Soups - Smith's has them 10 for $10.00
Olives - Smith's has them 10 for $10.00

Plus now is a good time to purchase storage containers.  There are large and small ones, plenty of colors if you want to color code your storage items. 

Remember your food storage is so very important and take it a step at a time.  So that's it not too over whelming.  Keep a good inventory and be sure you have dates on everything so that you can rotate your items. 

Don't forget the paper products and vitamins. First aide kit and sewing kit. 

Here are a couple recipes from the Gluten Free Club and Everyday Food Storage. 

Zucchini Spaghetti with Lemon & Chives  gluten free




Ingredients:
2 Tbsp lemon juice
1 tsp salt, divided
1 cup light cream
1/3 cup fresh chives, minced
3 zucchini, rinsed, dried, and trimmed at both ends

Directions:
In a small jar, combine lemon juice and 1/2 tsp salt. Cover and shake until salt is dissolved. Then add cream and chives, and shake to blend.

Using the julienne blade of a mandoline, slice zucchini into long (cut zucchini in half if you prefer), thin strips. Transfer to a colander and toss with 1/2 tsp salt. Let stand 15 minutes at room temperature, then pat any excess moisture with paper towel.

Gently warm the dressing in a fry pan to a simmer so it thickens a bit, then toss with the (raw) zucchini in a serving bowl. The sauce will warm the zucchini.

Chili Ribs  Gluten Free Tender ribs, perfectly balanced with sweetness and a hint of spice. Ingredients: 3/4 cup brown sugar 1/2 cup ketchup 1/2 cup vinegar 2 Tbsp GF Worcestershire 1/2 - 1 tsp chilli powder 3/4 cup water 1/2 onion, finely diced 4 lbs pork ribs Directions: Combine all sauce ingredients and mix well. Put ribs into roaster (or slow cooker), pour sauce over and bake uncovered 250°F for 3 hours. Note: For milder ribs, omit chili powder or substitue with a GF spicy ketchup

Oatmeal Craisin Cookies This cookie is so moist and with complimentary flavors of oats and chocolate, this cookies is PERFECT for using your food storage wheat! Ingredients ⅔ cup butter or margarine, softened ⅔ cup brown sugar 2 large eggs (2 T. dry powdered eggs + ¼ C. water) 1½ cups old-fashioned oats (I used my instant and it was still good) 1½ cups whole wheat flour 1 teaspoon baking soda ½ teaspoon salt A 6-ounce package Ocean Spray® Craisins® ⅔ cup white chocolate chunks or chips Instructions Preheat oven to 375ºF. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, wheat flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. Green Bean Chicken Alfredo Casserole Ingredients: 1 lb penne pasta, cooked according to package directions 1 pint canned chicken 1-2 Tbsp olive oil 2-3 tsp McCormick’s Grill Mates Montreal Chicken seasoning 1 (15 oz) can green beans, drained (or about 1½ cups fresh beans, cut up) 1 (15 oz) can diced, seasoned tomatoes (whatever you favorite seasoned kind is), drained (or 1-2 large tomatoes, diced) 1 jar of your favorite alfredo sauce salt and pepper, to taste 2 cups (8 oz) fresh grated mozzarella or parmesan cheese (optional) Directions: Preheat the oven to 350º F. Cook your pasta according to package directions. While the pasta is cooking, drain and rinse your canned chicken. Heat the olive oil in a frying pan and add your chicken. Sprinkle the grilled chicken seasoning over the chicken and saute for 1-2 minutes. Remove from heat. Drain the cooked pasta and transfer it into 9 x 13 baking dish. Add the chicken, green beans and diced tomatoes into the dish and give it a stir to evenly distribute the ingredients. Pour the alfredo sauce over the top and lightly mix it in (just enough to get the sauce settled into the pan). Sprinkle salt and pepper over the top according to taste and then layer with the cheese (if using). Bake, uncovered, for 15-20 minutes, or until the cheese is melted and all the ingredients are warmed through. Enjoy! Serves 6-8 people.

Some new things to try with your Christmas dinner.

Crispy Brussels Sprout Leaves  gluten free



If you think you don't like brussels sprouts - try these! Individual leaves seasoned with lemon zest and olive oil...

Ingredients:
1 lb brussels sprouts, trimmed & cored
1 Tbsp olive oil
1 Tbsp lemon zest
1/4 cup sliced almonds (or pinenuts)
1/4 cup Parmesan cheese, grated (optional)
Salt and pepper to taste

Directions:
Separate leaves of brussels sprouts (keep trimming ends so you can get more leaves off), and place on a baking sheet.

Drizzle with olive oil, add zest and almonds, and season with salt and pepper. Toss until thoroughly coated.

Bake at 375°F for 10-12 minutes, until leaf edges just start to brown.

To serve, sprinkle with cheese and some lemon juice if desired.

Pumpkin Chiffon Pie Recipe-Food Storage Style Recipe taken from Everyday food storage. This was the pie my grandmother would make every Thanksgiving. Most people I know who don’t like regular pumpkin pie, love this version! It’s creamy, fluffy, light on the pumpkin taste and yet still so delicious! If you need to feed picky pumpkin pie eaters this Thanksgiving-you’ve got to give this a try! Pumpkin Chiffon Pie 1 envelope (1 tablespoon) unflavored gelatin 1/4 cup water 4 eggs, separated (or 2 T. dry egg powder + 1/4 C. water AND 1/4 C. dry egg white powder + 3/4 C. water) 1 1/4 cups white sugar 1 1/4 cups pumpkin 2/3 cup evaporated milk (1/4 C. dry non-instant powdered milk or 1/2 C. dry instant powdered milk + 2/3 C. water) 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1 recipe pastry for a 9 inch single crust pie Mix the gelatin and water in a small bowl, and set aside. In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger. In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful. In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour. Sausage Stuffed Tomatoes  gluten free Ingredients: 4 large tomatoes (with stems) 3-4 GF sweet Italian sausages, casings removed 1 tsp Italian seasoning 2 Tbsp olive oil 1/2 green pepper, finely diced 1/4 onion, finely diced 1/2 stalk celery with leaves, finely diced 1 clove garlic, minced 1 cup GF bread cubes 1/2 cup fresh basil 1/4 cup walnuts or pinenuts 1/4 cup Parmesan cheese, grated Directions: Slice the top off the tomato (reserve), then scoop out the pulp inside. Sprinkle with salt and let sit upside to drain any excess moisture. In a hot skillet with oil, fry the sausage, seasoning, green pepper, onion, celery and garlic until the sausage is fully cooked. Transfer sausage mixture to a food processor, add bread cubes and pulse until evenly chopped. Stuff into the tomatoes,and place in a greased oven proof dish (put tomato tops in dish beside tomatoes). In the food processor, combine the basil, walnuts and cheese and pulse until smooth. Sprinkle on top of the sausage, then bake at 400°F for 20 minutes. Remove from oven and put the tops gently back on top of the stuffed tomatoes. Salmon with Fruit Chimichurri  gluten free Healthy fruit salsa over grilled salmon. Ingredients: 1 mango, diced 1/2 cup strawberries, diced 1 bunch cilantro, finely chopped 2 limes, zested and juiced 1/4-1/3 cup oil 1/4 tsp salt 1/2 tsp dried chili flake 4 salmon fillets Directions: Dice mango and strawberries so they are uniform in size. Set aside Combine remaining ingredients in a bowl and whisk together, then stir in fruit. Serve (at room temperature) over hot baked salmon fillets Grilled Zucchini with Feta  Gluten Free Limes brings out the flavor of the zucchini and feta. Ingredients: 6 zucchini 2 Tbsp oil Salt and pepper 2 limes, zested and juiced 1/2 cup feta, crumbled Directions: Using a mandolin or vegetable peeler, thinly slice zucchini lengthwise. Toss with oil and salt and pepper, then grill until just tender. Put grilled zucchini on serving plate and sprinkle with lime zest and feta, then drizzle with lime juice. Balsamic & Herb Turkey Gravy  Gluten Free Balsamic vinegar and thyme give this gravy a deep and rich flavor. Ingredients: Roasted turkey drippings 2-3 cups GF chicken broth 1/4 cup butter or margarine 1/4 cup brown rice flour 2 tsp balsamic vinegar 2 tsp thyme Salt and pepper to taste Directions: Strain pan juices and solids into measuring cup (skim of as much fat as you like). Add enough broth to make up to 4 cups. In saucepan melt butter, then add flour and cook for 5 minutes over low heat, stirring often (this is called a 'roux'). Whisk in stock a little at a time, then add in vinegar, thyme. Continue simmering until gravy is thickened. Adjust to taste with salt and pepper. Sauteed Green Beans with Red Pepper & Sesame  Gluten Free A touch of sesame oil is all thats needed to add that deep nutty flavor. Ingredients: 1 lb green beans, trimmed & halved 1 red pepper, finely diced 1/2 garlic clove, minced 1 tsp sesame oil 1 tsp vegetable oil 1 tsp lemon juice Zest from 1 lemon 1/2 tsp pepper 1 Tbsp sesame seeds Directions: Cook green beans until tender crisp. Set aside. In fry pan, saute the red pepper and garlic with the sesame and vegetable oil until soft. Toss in the cooked green beans and the remaining ingredients, and saute until combined. Have a wonderful Holiday!