Sunday, March 01, 2015

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 (coming soon)
Twisted Wednesday: Thanksgiving Casserole (coming soon)
Authentic Thursday: Pesto Pasta
TGIFriday: Hot Ham Rolls
Simple Saturday: leftovers/cold cereal

Special Sunday: Chicken Cacciatore w/ Polenta (coming soon)

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 :)

  • 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
     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!

     ·    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)

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!

  • 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

     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!

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

Sunday, February 15, 2015

FSP Week 7

More than halfway there!  Booyah.

Mexican Monday: Enchilada Casserole
Oriental Tuesday: Tofu Coconut Curry
Twisted Wednesday: Skillet Hash
Authentic Thursday: Minestrone Soup
TGIFriday: Veggie Burgers
Simple Saturday: leftovers/cold cereal
Special Sunday: Clam Chowder

Shopping List
  • 1-2 cans chicken
  • 1 can black beans
  • 2 cans diced tomatoes
  • 1 can corn -or- small bag of frozen
  • 1 can olives
  • corn tortillas
  • enchilada sauce
  • cheese
  • salsa
  • coconut oil
  • small bag frozen/dried veggie stir fry mix
  • 3 cans drained mushrooms
  • 1 can. sliced water chestnuts (opt)
  • rice
  • dried onions
  • 1 block of firm tofu
  • 1 can coconut milk
  • chicken bouillon
  • minced garlic (opt)
  • salt & pepper
  • 1 package chicken sausages/hot dogs (canned Vienna sausage?)
  • 1 onion (opt)
  • 5 large potatoes -or- 1 bag of country style hashbrowns, frozen/dried
  • ketchup
  • 1 can mixed veggies (green beans, carrots, corn, celery, potatoes)
  • zucchini (opt)
  • 1 can. Italian stewed tomatoes
  • chicken broth (opt)
  • beef broth/bouillon
  • brown sugar
  • balsamic vinegar
  • penne/macaroni pasta
  • spinach, fresh/frozen/canned
  • 1 can white beans
  • brown lentils
  • bulgur wheat OR quinoa
  • mayonnaise
  • bread crumbs -or- 2 slices of bread
  • hamburger buns -or- pita bread
  • 1 c. cashews
  • bacon -or- bacon bits
  • flour
  • 16 oz. clam juice
  • 24 oz. canned minced clams
  • 2 cans whole potatoes
  • 12 oz. can evaporated milk -or- rice/coconut milk
  • seasonings/slices: cumin, chili powder, yellow curry, garlic powder, cayenne pepper, celery seeds, Italian seasoning, bay leaves, thyme
And this week's Build Your Food Storage is 20 lbs of brown sugar.  Hang in there, only 6 more weeks to go!  *B

Summers' Shepherd Pie

This is one of my husband's favorite meals from childhood, and I usually only make it for his birthday...  I grew up with a VERY different version of shepherd's pie, so it's always "confusing" for me when I make it.  But I do like it, too.  Just probably not as much as my husband ;)

  • ¾ lb. ground meat, cooked -or- 1 c. TVP, rehydrated in 1 c. beef broth
  • 1 T. dried onions
  • 1-2 cans of mushrooms, drained
  • 2 cans green beans, drained -or- 2-3 c. frozen -or- 1 c. dried, rehdyrated in chicken broth
  • 2 cans cream of mushroom soup*
  • 1 t. mustard (opt)
  • 1 t. Worcestershire sauce
  • salt & pepper, to taste
  • 1 small bag of tater tots
  • cheese (opt)
     Combine all of the ingredients in a casserole dish, except tater tots and cheese, and mix well.  Top with tater tots and bake in preheated oven until bubbling, about 30 minutes at 350.  Add an even layer of cheese and bake/broil until melted.  Serve warm with a side salad.

*Note: I generally make one batch of cream of whatever soup with (rice)milk and then another batch with chicken/beef broth, for a total of two cans' worth of soup.