Navajo Tacos--Scones

Makes 3 tacos. Increase amounts per persons to be served.

1 cup whole wheat flour
1/4 teaspoon salt
1/3 cup water
3/4 teaspoon baking powder
2 tablespoons shortening
1 serving refried beans (1 cup reconstituted)

Mix flour, salt, water, and baking powder. Knead and let sit 10 minutes. Heat shortening. Divide dough into 3 balls and pat or roll each piece to about 5-6 inches in diameter. Deep fry until golden brown. Top with refried beans and hot sauce, if desired.

Hot sauce for Navajo tacos:
1/2 cup tomato sauce
1/2 teaspoon crushed red pepper
1/8 teaspoon garlic powder
1 teaspoon dried onion
1/8 teaspoon cilantro
1/2 teaspoon salt

Mix and serve over Navajo tacos.

Testing comment: Our family really liked these.

Vegetarian Cowboy Beans-CrockPot

Vegetarian Cowboy Beans in the Slow Cooker
Estimated Cost: $5.00
1 tablespoon olive oil
1 onion, very finely mined
4 cloves garlic, minced
2 carrots, peeled and chopped
2 stalks of celery, peeled and chopped
1 (4 ounce) can diced green chilies
1 small minced jalapeno
2 teaspoons chili powder
2 cups dried pinto beans
2 (14 ounce) can petite diced tomatoes, undrained
5 cups water
Pour oil into the bottom of the slow cooker. Add all ingredients to the slow cooker; stir, and cook on high for four to six hours, or on low for 8 to 10 hours. Season to taste with salt and pepper. Serve beans with shredded cheese and corn bread if desired.

Chunky Cheesy Soup

Cheesy Soup


4 carrots, peeled & sliced
6 celery stalks, sliced
1 onion, diced
4-6 potatoes, cubed
1 bunch broccoli, chopped
2 cups chicken bouillon
1/4 cup butter or margarine
1/4 cup flour
4 cups milk
16oz Velveeta (cubed) or Cheese Whiz

Cook carrots, celery, onion, and potatoes till tender, 10-15 minutes. Add broccoli during last few minutes of cooking time. In another pot, melt butter over medium heat. Stir in flour till smooth. Whisk in about 2 1/2 cups of the milk. Whisk constantly over medium heat till sauce thickens and boils. Boil for at least one minute. Add to veggies. Stir in cheese and remaining milk and heat over medium low heat till cheese melts.

Curried Lentil and Rice

Curried Lentils and Rice
adapted from Fitness Magazine

2 cups rice
1 Tbsp vegetable oil
1 Tbsp curry powder
1/2 tsp powdered onion
4 cups water
1 cup brown lentils
1 tsp honey
1 Tbsp balsamic vinegar
1 tsp salt

Cook rice according to package directions. Heat oil and curry powder together in a large saucepan over medium-high heat. Add the onion powder and cook for 2 minutes, stirring occasionally. Add the water and lentils and bring to a boil; reduce heat. Cover and simmer 22 minutes, until lentils are soft. Remove from heat; stir in the honey, vinegar, and salt. Ladle over bowls of rice. Top with cilantro and sour cream if rotating.

Amazing Wheat Berry Burritos

Feb 19, 2009I Dare You To Eat ItUsing your food storage doesn’t have to be scary.Home Strategies Recipes FAQ Book About

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« LOVE FOR ELDER JOSEPH B. WIRTHLINMY CROCK-POTS ARE GETTING BIGGER »BURRITOS A-GO-GO
Fresh Ingredients

15 8″ tortillas

1 bunch cilantro, chopped

1 clove garlic, minced *optional

1 cup combination of celery and or onion, diced *optional

Storage Ingredients

1 cup dry pinto beans, (3 cups cooked)

1 cup leftover cooked rice

1 cup cooked whole wheat berries

1 can cream of chicken soup (10 3/4 oz.)

1 can diced green chilies (7 oz.)

1 teaspoon salt

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon paprika

Soak pinto beans in 5 cups of water for 24 hours. (Change water once or twice during that time.) Drain. Thoroughly rinse softened beans and then cook in a slow cooker set on low with 5 cups of fresh water for approximately 8 hours, or overnight. (If I have them available, I like to add one minced clove of garlic and 1 cup of diced celery and/or onion to help flavor the beans while they cook, but it’s not necessary.) When beans are soft and fully cooked, drain the cooking liquid.

Mix beans with all the other ingredients and spoon 1/3 cup of filling into center of each tortilla. Fold in two sides slightly to close ends and then roll the opposite sides over filling. Wrap every other one in waxed paper (to prevent them from freezing into a burrito-block) and store in freezer bags.

To serve, microwave for 2-3 minutes. Garnish with any combination of grated cheese, diced tomato, sour cream, sliced olives, and cilantro.













This is where fast food meets food storage. I highly recommend that everyone try these little sliders! With my schedule, I NEED to have meals that can be ready in minutes. Having these burritos prepared ahead of time means we enjoy the advantages of instant food while we’re using our food storage.They take very little effort to prepare, are virtually vegetarian, high in nutrition, supplying whole protiens with the combination of rice, beans, and whole wheat, cost pennies a pop, AND they taste terrific. One of my daughters likes to take them to work so that she can actually enjoy the lunch she microwaves. I think you’re going to like this one!

Gnocchi

GNOCCHI
Fresh Ingredients

2 eggs

1 cup ricotta cheese

8 tsp. butter

1 cup Romano cheese, grated

Storage Ingredients

1 cup instant potato flakes

1 tsp. salt

3 cups flour

Prepare instant potatoes as directed on package. Combine potato with eggs and salt and whip until fluffy. Add ricotta cheese, butter, Romano cheese and flour. Knead until smooth. Shape into 1/2″ rolls and cut into 1″ lengths. Make impression with thumb in each piece, then lightly dust with flour. Drop into boiling water and cook only until they rise to the surface. Drain and serve with your favorite red sauce, cream sauce, or both!

***NOTE: Before cooking, gnocchi may be frozen on a cookie sheet, then placed in a plastic bag to store for up to a month in the freezer.

KILLER CHEESE SAUCE

Fresh Ingredients

1 cup butter

16 oz. cream cheese

2 c. whipping cream

Storage Ingredients

1/2 tsp. dry minced garlic

1/2 tsp. salt

Combine all ingredients and heat very slowly. Stir until smooth and pour over pasta.

RED SAUCE WITH SAUSAGE

Fresh Ingredients

1-2 lbs. mild Italian sausage

Storage Ingredients

2 jars spaghetti sauce (1 lb. 10 oz. each)

Bake or saute sausage as instructed on package, until fully cooked. Slice and add to jarred sauce. Heat and serve over pasta.

This recipe for homemade gnocchi makes two pans full of potato dumplings, smothered in a deliciously rich, creamy blend of cheese, cream, tomato, and sausage. Everyone, including very little children, absolutely loves it. I like to prepare the gnocchi days ahead of time, keep them frozen in the freezer, and then boil them about 20 minutes before we’re going to eat. I also prepare both the cream sauce and the red sauce with Italian sausage slices the day before and slowly warm them ahead of time.

After boiling the gnocchi, I drain and divide them equally between two 9 x 13 inch cake pans, cover each with the Killer Cheese Sauce, and store in a warm oven (300 degrees) until ready to serve. When we’re ready to eat, I also like to garnish the cream sauce with a little additional grated Parmesian cheese and chopped fresh basil or Italian parsley. I serve the red sauce separately so that the guests may help themselves and select the amount of meat they prefer. The preparation for this dish takes some work, mostly ahead of time, but is sooo worth the effort.

Tags: instant mashed potato recipe, provident living, using your food storage

Quinoa & Red Bean Burritos

Quinoa & Red Bean Burritos

1 cup Quinoa
2 tsp McCormick Smoky Sweet Pepper Blend
1 can (15 oz) Red Kidney Beans, drained, rinsed and lightly mashed (I used Black Beans because that's what I prefer and have on hand.)
1 1/2 cups jarred Salsa (I actually pureed just one cup to make it go further - plus I didn't want it chunky)
8 Whole Wheat Tortillas (I just used regular flour tortillas)
1 cup shredded Mexican Cheese Blend



Place quinoa and pepper blend in a saucepan and cook following package directions. (All you do is boil 1 1/4 cups of water and add the quinoa, lower the heat for about ten minutes and then cool for a few before fluffing with a fork.)
Once cooked, stir in beans and 1 cup of the salsa.
Preheat oven to 350 degrees while the quinoa is cooking and coat a baking sheet with nonstick cooking spray.
Heat tortillas in microwave for 45 seconds to soften. Place 1/2 cup of the quinoa mixture in the center of each tortilla and fold like a package. Place seam side down on the baking sheet. (I didn't have the large tortillas, so I just rolled them and placed them seam down.)
Lightly coat tortillas with nonstick cooking spray and top with remaining salsa and cheese, dividing equally.
Bake burritos at 350 degrees for 12 minutes until heated through and cheese is melted.

Crockpot Lasagna

Slow Cooker Lasagna
* 8 lasagna noodles, uncooked
* 1 lb. ground beef
* 1 tsp. Italian Seasoning
* 28 oz. jar spaghetti sauce (I made my own…click HERE to do the same)
* 1/3 cup water
* 4 oz. can mushrooms
* 15 oz. ricotta or 24 oz. cottage cheese
* 2 cups shredded mozzarella cheese

Preparation
1. Break noodles. Place half in bottom of greased slow cooker.

2. Brown ground beef. Drain. Stir in Italian seasoning. Spread half over noodles in slow cooker.

3. Layer half of sauce and water, half of mushrooms, half of ricotta or cottage cheese and half of mozzarella cheese over beef. Repeat layers.

4. Cover. Cook on low for 5 hours. (You can also double these ingredients and make 3 layers.)

Brown Butter & Balsamic Ravoilli

buy the chicken and cheese ravioli from Costco. It is a quick and easy dish to prepare. Be sure and brown the butter but don’t burn it!

Do you have a favorite side dish??



Brown Butter and Balsamic Ravioli

1 12-16 oz. package of fresh or frozen ravioli (I prefer chicken and cheese)

3 Tbsp. butter, cut into small pieces

2 Tbsp. balsamic vinegar

2 handfuls grated Parmesan cheese

Salt and pepper

Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until ravioli expand, float to top of water and are al dente.

Melt butter into large frying pan and brown. Add cooked ravioli to browned butter and turn and cook until browned. Add balsamic vinegar and stir until coated. Sprinkle cheese over the top, salt and pepper to taste. (I forgot to add the cheese for the photo!)

Ribollitta Soup/Swiss chard

Ribollitta
submitted by Melanie


1/4 c olive oil
1 large onion, chopped
1 leek, washed very carefully and chopped--I added this last time and it was great!!
1-2 carrots, peeled and chopped
2 ribs celery, chopped
3 cloves garlic, minced
28 oz can Italian tomatoes, crushed or pureed
6-8 cups chicken broth
2 15oz cans great northern beans (don't drain)
salt to taste (or bouillon)
1 tsp dried red pepper flakes
1 bunch Swiss chard, tough ends removed, green leaves coarsely chopped (spinach or kale will work as well but Swiss chard is best)
Dried rustic bread cut in cubes or flavored croutons (Costco Fresh Gourmet Roasted Garlic Focaccia croutons are great!)
fresh Parmesan or Romano cheese, grated


In a heavy dutch oven, or stockpot heat oil. Add onion, carrot, leek and celery. Cook on low heat, stirring often, until vegetables are tender, about 20 minutes. Stir in garlic; cook another 2-3 minutes. Stir in tomatoes, broth, beans, salt and red pepper flakes. Cover and simmer on low for 20 minutes. Add Swiss chard and cook uncovered until chard is tender, about 10 minutes. Taste for seasoning. Serve by putting bread cubes or croutons in bottom of bowl. Spoon soup over bread and sprinkle with cheese.
Posted by Melanie Anne at 1:00 PM
Labels: beans, melanie, Soup, vegetables

Sweet Bacon wrapped Venison Tenderloin

EZ Dough Wheat Version

2 lbs venison (or other) tenderloin
1/2 lb bacon (Plain, thin-sliced is best)
3 cups dark brown sugar
2 cups soy sauce (regular, NOT low-sodium. You'll want the saltiness)
1/4 cup white sugar (optional for added sweetness)


Mix brown sugar and soy sauce together in a bowl. Marinate in mixture for at least 3 hrs or overnight in the fridge. After marinating, place on a slotted baking sheet with a drip pan or aluminum foil below to catch the drippings. Do not dispose of the remaining marinade. Wrap a piece of bacon around the end of the tenderloin, securing the bacon strip with a toothpick. Repeat this process until the entire loin is wrapped in ten or so bacon "loops". (I had my tenderloin pre-cut into steaks, so I just wrapped each one individually in a slice of bacon). Drizzle the remaining marinade over the loin. You can retain a portion to continue to baste throughout the cooking process if desired (I did this). Place on center rack in over and bake at 350F for 25-30 minutes. (I actually cut the recipe in half this time, and I cut the cooking time to 20 minutes which cooked the meat to about Medium). Remove loin from oven and place directly on a grill over medium-high heat to sear the bacon and outer loin. (Another option is to continue baking in oven for 5-10 minutes. With 10 minutes left, lightly dust the top of the loin with white sugar creating a sweet crust on top of the bacon. Personally I think this would be too sweet, but I haven't tried it). Before serving, cut the loin between each strip of bacon so that each piece of meat has it's own slice of bacon. (Obviously mine look a little different since my tenderloin was pre-cut into steaks

Sweeten condensed milk out of Powdered milk

“Eagle Brand” Sweetened Condensed Milk 14 oz. can

1/2 C. hot water
1 C. Powdered Milk
1 C. Sugar
1 T. Butter

Blend in blender very well. Can be stored in the refrigerator or frozen.

Black Bean Soup

Black Bean Soup

1-1/2 C. Onion, Chopped (or 1/3 C. dehydrated onion)
1 T. Olive Oil
1 C. Red bell pepper, chopped
4 cloves Garlic, minced
1 14.5 oz. can Diced Tomatoes, undrained
1 4 oz. can Diced Green Chiles
¾ C. Dehydrated Carrots
1-1/2 t. Ground cumin
3 C. Chicken Broth
6 C. Cooked Black Beans, drained (or 4 15 oz. cans, drained and rinsed)
¼ C. Red Wine Vinegar

Heat oil in large, deep saucepan. Sauté onion (if using fresh), bell pepper and garlic until tender. Add remaining ingredients (including dehydrated onions) and simmer for 10 minutes. Serve garnished with sour cream and tortilla chips or corn chips

Tortilla Casserole

Tortilla Casserole

1 ½ C Sour Cream
2 Cans (10 ¾ oz) Cream of Chicken Soup
1 Can (7 oz) Diced green Chiles
1 Can (10 oz) Mild enchilada sauce
3 C cooked chicken or 3 cans chicken or turkey, drained (save the juices for broth!)
12 Corn tortillas, torn into bite size pieces (or Tortilla chips)
1 ½ C grated Cheese (Cheddar)

Save 1/2 C. of grated cheese and mix all other ingredients in a bowl. Pour mixture into 9×13 pan and top with remaining cheese. Cover and bake at 350 for 45 minutes. This casserole can be made ahead and put in the fridge. (Allow for extra baking time if you do this.)

Crockpot Stew

Mom's Stew
1 can minestrone soup
1 can tomato soup
1 can water
1 to 1 1/2 pounds stew meat
1 onion, chopped
3-4 carrots, thickly sliced
3-4 potatoes, cut into chunks
Salt and pepper to taste

Combine all in a crockpot. Cook on low for 8-10 hours or high 4-5 hours. Serves 4-6.
Posted by Melanie at 9:31 PM 5 comments

Italian Baked Chicken and Pastina
from Giada De Laurentiis

1 cup pastina pasta (or any small pasta - I used cellantani)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish


Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.


Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Posted by Melanie at 8:02 PM 16 comments
Labels: Chicken, Main Dish, Pasta

Pasta Fusilli Alla Caprese

Fusilli alla Caprese
from Giada De Laurentiis

1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

Beef Stroganoff

The Ultimate Beef Stroganoff
from Tami W.

Put in crock pot:
2-3 pounds stew meat
1 tsp. salt
dash of pepper
1 onion, sliced


Mix in a bowl and pour over meat:
¼ tsp. garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock (made up from cubes or granules)
1 tablespoon ketchup


Cook in crockpot on low for 7-8 hours or high for 4-5 hours. When cooked make a simple roux by whisking 1/3 cup flour with enough apple juice (about 5-6 tablespoons) to make a thick but still pourable flour mixture. Whisk the roux into the crockpot and add 4 ounces sliced mushrooms.


Cook on high for 15-30 minutes. Then stir in ½

Chili Verde-crockpot

Chili Verde
submitted by Erin

3 pounds pork roast, fat removed as much as possible (*If using a roast any larger than 3 lbs, I always double the remaining ingredients)
1 onion chopped
3 cloves garlic crushed
1 10oz can green enchilada sauce
1 4oz can diced green chilis
1 14oz can diced tomatoes with chilis
2 chicken bouillon cubes
½ tsp cumin
½ tsp oregano
¼ tsp pepper

This is how I made it. I'll include the original instructions too, so you can choose your method. In a large heavy pot, over medium heat, brown meat, then add onion and garlic and saute a few minutes. Place in crockpot. Stir in the rest of the ingredients, cover and cook on low for 7-8 hours. 1 hour before serving, remove roast and set aside. Strain out the onions and tomatoes as much as possible and put with the roast. Pour remaining liquid into a large saucepan. (I place the roast and strained solids back into the crockpot, TURNED OFF, with the lid on to keep warm.) Bring the liquids to a boil on the stove, and simmer for 45 minutes to an hour, stirring every now and then, until considerably reduced. The point is to concentrate all the liquids to make a thicker sauce. This is a very important step, because all the flavor is in this liquid, and you want to preserve all that flavor for the meat. Plus, I don't like meat too liquid-y or else it runs out the back of the burritos. (You could also opt to drain the tomatoes at the beginning to make this step go faster.) Mix the thickened sauce into the shredded meat and serve. Serve with warm tortillas, Monterey Jack cheese (monterey pepper jack is good too), cilantro, diced tomatoes, and lettuce. You can also served it with sour cream and chopped red onion.

Original instructions say: Cube roast. In a large heavy pot, over medium heat, brown meat, then add onion, garlic and ½ cup water with the bouillon cubes. Cover for 15-20 minutes then stir, getting all the brown bits off the side of the pan. Stir in the rest of the ingredients, cover and cook on low for 2-4 hours (or in oven at 300°).
Posted by Erin at 7:14 PM 6 comments
Labels: crockpot, Erin, Main dish, mexican

Crockpot Southwestern Chicken

Crockpot Southwestern Chicken
submitted by Erin

1 small bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa, such as Pace medium picante sauce
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado

Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks. Serve with tortilla chips and add toppings to individual servings.
**It is very important that you use MEDIUM salsa in this. Mild simply isn't flavorful enough. Be sure to serve with tortilla chips, and not tortillas. The salty crunchy chips make this so good!
Posted by Erin at 11:10 AM 17 comments
Labels: beans, chicken, crockpot, Erin, Main dish, mexican