Food Storage Meals and Menu Planning - Sweet and Sour Beef!

Today's Dinner Menu Is:

Sweet and Sour Beef!

Here's the Recipe:

Ingredients:

4 cups Water

1/2 cup Dried Carrots

1/3 cup Dried Onion

2 Tbsp. Green and Red Peppers

1 Tbsp. Beef Bouillon

1 (12-ounce) Can Beef Chunks, undrained and broken up

(You can use your own bottled meat . . . hint . . . hint!)

1 (15-ounce) Can Tomato Sauce

1/4 cup Brown Sugar, Packed

2 Tbsp. Vinegar

1 Tbsp. Worcestershire Sauce

2 Tbsp. Cornstarch

1/4 cup Water

Instructions:

Combine all ingredients in first column and simmer 20 minutes.

Add rest of ingredients, except cornstarch and 1/4 cup water.

Simmer for 5 minutes.

Mix cornstarch in 1/4 cup water until there are no lumps.

Stir into beef mixture.

Bring back to boil stirring constantly.

Simmer 1 minute.

Serve over cooked rice.

Serves 5-6

Variation:

Add 1 (20-ounce) can pineapple chunks, drained, reserving juice.

Add enough water to reserved juice to make required 4 cups liquid.

Also add one more tablespoon of cornstarch.

Serve over rice.

Remember the Rice 1-2-3 Rule:

1 cup rice + 2 cups water = 3 cups rice!

Here's the PDF:

Food Storage Meals and Menu Planning - Dinner: Sweet and Sour Beef Recipe PDF

Delish!

Food Storage Meals and Menu Planning - Lunch: Chili Cornbread Casserole!

Today's Lunch Menu Is:

Chili Cornbread Casserole!

Here's the Recipe:

Ingredients:

1 Tbsp. Oil

1 Jar Bottled Hamburger, Drained

1/4 cup Dried Onions

1 1/2 cups Bottled Salsa

One can (15 oz.) Corn, drained

1/4 cup Water

1 cup Shredded Cheddar, optional

Cumin and Chili powder

Salt and Pepper

One box Cornbread Mix (7 to 8 oz.)

1/3 cup Milk, for Cornbread

1 large Egg, for Cornbread

(1 1/2 Tbsp. Powdered Egg to 3 Tbsp. Water)

Instructions:

Heat oil in a large skillet; sauté onion until soft.

Add beef; cook until no longer pink.

Discard fat.

Stir in the salsa, corn, water, and cheese.

Season to taste with cumin, chili powder, salt, and pepper.

Spoon into a 7-x-11-inch (2-qt.) casserole; smooth the top.

Follow cornbread package directions.

Spread a thin layer over the chili.

Bake at 375ºF for 40 minutes.

Cool 10 minutes before serving.

Serves 6

Here's the PDF:

Lunch: Chili Cornbread Casserole Recipe PDF

This is another great

BAG MEAL RECIPE!

Give it a try and if you like it

make some EXTRAS

for later on!

Food Storage Meals and Menu Planning - Dinner: Goulash!

Today's Dinner Menu Is:

Here's the Recipe:

Ingredients:

Serves 10 – 12

2 lb Hamburger

Or

(1 quart bottled hamburger!)

8 oz Elbow Macaroni

1 TBS olive oil

1 onion – chopped

OR

(1/2 cup dehydrated onions, rehydrated)

3 cloves garlic – finely chopped

1 tsp paprika

salt and pepper to taste

14 oz can green beans – drained

11 oz can corn – drained

1 1/2 to 2 cups Marinara Sauce

(you can add canned diced tomatoes if preferred)

1 to 2 TBS Worcestershire Sauce

Instructions:

Follow directions on the box of Elbow Macaroni to cook al dente.

Preheat the oven to 350 F.

Add the beans and corn to a large casserole dish.

Heat a skillet over medium high and cook your hamburger until just browned.

Drain all fat and add to the casserole dish holding the beans and corn.

Mix in the cooked macaroni, the paprika,

salt and pepper to taste, the Marinara sauce and the Worcestershire sauce.

Heat olive oil in skillet over medium high heat and add the onions.

Cook 4 minutes then add the garlic.

Remove and add to the mixture in your casserole dish.

Mix all together really well.

Here's the PDF:

Food Storage Meals and Menu Planner - Dinner: Goulash Recipe PDF

This is actually a great food storage recipe.

Not only is it fast, easy and one of the all-time great

comfort foods . . . but it is also completely shelf-stable!

AWE . . . . SOME!

Food Storage Meals and Menu Planner - Dessert: Pumpkin Squares!

Today's Dessert Menu:

Pumpkin Pecan Squares!

Here's the Recipe:

Ingredients:

Crust

1¼ cups all-purpose flour

1/2 cup quick cooking oats

1/2 cup packed brown sugar

1/2 cup ground pecans

1/2 tsp baking powder

1/2 cup butter, melted

You could make the crust into a mix and make several ahead of time!

It's a great mix to have on hand!

Topping

1½ cups pecan pieces

3/4 cup brown sugar

2 tbsp corn syrup

Filling

2¼ cups canned pure pumpkin

1 can Regular or Low Fat Eagle Brand®

sweetened condensed milk

1/4 cup white sugar

1/4 cup brown sugar

1/4 cup all-purpose flour

3 eggs

2 ½ tsp cinnamon

1½ tsp vanilla extract

1 tsp ground ginger

1/2 tsp allspice or mace

Preparation:

Toss all ingredients together except butter.

Add melted butter and rub between fingers

until evenly combined.

Press into bottom of parchment lined 13" x 9" pan

and bake at 350°F for 10 minutes.

Topping :

In small bowl combine topping ingredients; set aside.

Filling :

With electric mixer beat pumpkin and sweetened condensed milk.

Beat in remaining ingredients until smooth.

Pour over prebaked crust.

Bake :

15 minutes; remove from oven and sprinkle

with prepared topping.

Return to oven and bake another 25 minutes

or until set.

Cool completely on wire rack.

Chill.

Here's the PDF:

Food Storage Meals and Menu Planning Dessert Pumpkin Squares PDF

Pumpkin will be going on sale SOON!

This is a great recipe to try . . . if you like it,

you might want to stock up!

Food Storage Meals and Menu Planning - Dinner: Vegetable Beef and Noodle Soup!

Today's Dinner Menu:

Vegetable Beef Noodle Soup

I know it's summer and soup is usually the last thing you

want for dinner, but this recipe is sooo good you won't want

to wait for a cold day.

Here's the Recipe:

3 1/2 cups Beef Stock or Beef Broth

3 1/2 cups Water

2 cans Cooked Beef

(You can get this at Smith's and it's really good in soups and fajitas.)

1 (14 to 16-ounce) can Diced Tomatoes

1 cup Medium Egg Noodles

2 medium Fresh Carrots, peeled and thinly sliced.

(Dehydrated carrots can be replaced for the fresh - 1/3 cup Dried.)

2 Ribs Celery, strings removed, halved and diced.

(Dehydrated celery can be replaced for fresh - 2 Tbsp. Dried.)

1 large Yellow Onion, peeled and diced.

(Dried minced onion can be replaced for the fresh - 1/4 cup Dried.)

1/2 cup Frozen Peas

(Freeze Dried Peas can be replaced for the fresh - 1/4 cup Dried.)

1 large Clove Garlic, peeled

(Dried Minced Garlic can be replaced for fresh.)

1 Bay Leaf

1/2 tsp. Dried Thyme

Black Pepper and Kosher Salt to taste.

Note:

If using all Dehydrated or Freeze Dried ingredients

increase water and beef stock by 1 cup each.

Recipe Instructions:

Add all of the ingredients with the exception of the noodles

to a Crockpot and cook on medium heat for 4-5 hours.

Add noodles the last hour.

Here's the Recipe PDF:

Food Storage Meals and Menu Planner - Dinner: Vegetable Beef Noodle Soup Recipe PDF

This Recipe is a

PERFECT BAG MEAL RECIPE!

The dehydrated or freeze dried ingredients in this recipe can be

measured and put into a 1 Gallon-Sized Ziploc Bag,

Which leads us to our

Bag Meal for the Day!

Bag Meal Contents:

3 (9-ounce) Bottles Water

3 cans Beef Stock or Beef Broth

2 cans Cooked Beef

1 (14 to 16-ounce) can Diced Tomatoes

and for a side dish or dessert . . .

Bottle or Can of Fruit

1 Quart-Sized Ziploc Bag:

1/3 cup Dehydrated Carrots

2 Tbsp. Dried Celery

1/4 cup Dried Minced Onion

1/4 cup Freeze Dried or Dehydrated Peas

1 tsp. Dried Minced Garlic

1 Bay Leaf

1/2 tsp. Dried Thyme

Kosher Salt and Black Pepper to Taste

1 Snack-Sized Ziploc Bag:

1 cup Medium Egg Noodles

Instructions:

Add all of the ingredients with the exception of the noodles

to a Crockpot and cook on medium heat for 4-5 hours.

Add noodles the last hour.

Serve this with some of your homemade bread

and a bottle of fruit.

Dinner is served . . .

and it takes less than 5 minutes to put it all together!

Here's the PDF:

Dinner: Vegetable Beef Noodle Soup Bag Meal Packet PDF

Bag Contents:

Recipe Instructions:

Nothing Beats

a Good Bowl of Comfort Food!

Food Storage Meals and Menu Planning - Dessert: Snickerdoodles!

Today's Dessert Menu Item Is:

Snickerdoodles!

Happy Day . . . You've already got this recipe!

It's a Mix Recipe and if you haven't already made one up,

Today's the Day!

Food Storage Meals and Menu Planning - Dinner: Stove Top Tamale Pie!

Today's Dinner Recipe Is:

Stove Top Tamale Pie!

Here's the Recipe:

1 1/2 lbs. Ground Beef

(You could use your bottled ground beef here.)

2 pkgs. Taco Seasoning

2 cans 8-ounces each Tomato Sauce

1 can 16-ounces Kidney Beans, Undrained

1 pkg. 8-ounces Corn Muffin Mix

1 cup Shredded Cheddar Cheese

1/4 cup Sliced Green Onions

To Make the Recipe:

Brown ground beef in large skillet.

Drain Fat.

If you are using bottled ground beef, drain liquid first.

Stir in seasoning mix, tomato sauce, and beans.

Prepare the Corn Muffin Mix as directed.

Drop small spoonfuls of batter over the mixture and cover.

Cook on medium-low heat for 15 minutes or until corn bread

is cooked through.

Sprinkle with cheese and green onions.

Cover.

Cook on low heat until cheese is melted.

This recipe is a great one dish meal.

It's easy to prepare and it tastes

as good as it looks!

Here's the PDF:

Food Storage Meals and Menu Planning - Dinner: Stove Top Tamale Pie PDF

Enjoy!

Food Storage Meals and Menu Planner - Lunch: Tuna Pasta Salad!

Today's Lunch Menu Is:

Tuna Pasta Salad!

Here's the Recipe:

If you can really call it a recipe!

It's just a little of this and a little of that.

I added:

Pasta Shells

Tuna

Frozen Peas

Dill

Mayonnaise

Fresh Lemon Juice

or you can add whatever else YOU like!

This really is a great food storage recipe.

The pasta, tuna, and dill can all

be stored on the shelf

along with the mayonnaise, lemon juice,

and freeze dried peas.

If you're not a big fan of Tuna,

chicken would also be great in this salad!

Let me know what you added to your

Tuna Pasta Salad!

This is perfect on a hot summer day!

Food Storage Meals and Menu Planner!

The Food Storage Meals and Menu Planner

Post is missing the PDF.

I'm so Sorry . . . I have no idea what happened to it!

Here's the PDF:

Food Storage Meals and Menu Planner PDF

This is the only file I have been able to recover

for this project.

I think the Shopping Lists are still missing.

After I finish the Day Keeper Pages and Instructions,

I will work on re-doing the shopping lists.

The recipes for the Menu Items are posted

Every Saturday!
Thanks for being sooo Patient!