Creamy Chicken Pot Pie Orzo

• 2 boneless, skinless chicken breasts, cooked and diced

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• Salt and black pepper, to taste

• 8 ounces orzo pasta

• 2 celery stalks, finely diced

• 2 carrots, finely diced

• ½ yellow onion, finely diced

• 5 tablespoons butter

• 2 tablespoons olive oil

• 2 cups chicken broth

• ½ cup heavy whipping cream

• 1 teaspoon chicken bouillon powder

• ⅓ cup all-purpose flour

 

Prepare the orzo according to the package directions. Drain and set aside.

Sprinkle the chicken breasts with onion powder, garlic powder, paprika, salt, and pepper. Drizzle a little olive oil in a skillet over medium-high heat, then cook the chicken until fully cooked . Dice into bite-sized pieces.

In a large skillet over medium-high heat, melt the butter with the olive oil. Add the diced onion, carrots, and celery. Cook for 4–5 minutes, until the veggies are starting to soften.

Reduce heat to low. Sprinkle the flour over the vegetables and whisk until a paste forms. Continue stirring and cook the roux for 2–3 minutes.

Slowly whisk in the chicken broth and heavy cream. Stir until the mixture is smooth and begins to thicken, with no flour lumps remaining.

Stir in the chicken bouillon powder and add the diced chicken. Simmer until the sauce reaches your preferred thickness. Fold in the cooked orzo, stir to combine, and cook just until heated through.

Spoon into bowls and enjoy creamy, comforting chicken pot pie orzo!

Cheeseburger French Fry Bake

The ultimate comfort food—crispy fries, juicy beef, gooey cheese, and burger sauce all baked to perfection!

 

NEED

2 lbs ground beef 

 

1 bag (28–32 oz) shoestring French fries

 

1 cup shredded cheddar cheese

 

1/2 cup shredded mozzarella cheese

 

1/4 cup ketchup

 

2 tbsp yellow mustard

 

1/4 cup mayonnaise or burger sauce

 

1 small onion, diced

 

1/2 tsp garlic powder

 

Salt and pepper to taste

 

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.

 

In a large skillet over medium-high heat, cook the ground beef with diced onion, salt, pepper, garlic powder, and Worcestershire sauce (if using) until browned. Drain excess fat.

 

Spread half of the frozen French fries in the bottom of the baking dish. Top with half of the cooked beef and a drizzle of ketchup, mustard, and mayo.

 

Add the rest of the fries, the remaining beef, and repeat the drizzle of sauces. Sprinkle shredded cheddar and mozzarella evenly on top.

 

Bake uncovered for 30–35 minutes or until the fries are golden and the cheese is bubbly.

Crockpot Hobo Casserole

 

It is hot outside, so dig out your crock pot for this recipe. Don't heat up your house with the oven.

NEED

• 1 lb ground beef
  
• 1/3 cup diced white onion
• 3 cups frozen diced potatoes kept frozen
• 1/2 teaspoon garlic salt
  
• 10.5 oz can of cream of mushroom soup
  
• 1 teaspoon minced garlic
  
• 1 cup shredded cheese
  

Brown the ground beef and onion in a skillet.

Drain it very well.

Lightly spray the crock pot with cooking spray and then add thebrowned ground beef, 3 cups frozen diced potatoes (kept frozen), 1/2 teaspoon garlic salt, 10.5 oz Can Cream of Mushroom Soup and 1 teaspoon minced garlic and stir until well combined.  Sprinkle 1 cup shredded cheddar cheese evenly on top of everything.  Cover and cook for 3-4 hours on low or 1.5-2 hours on high.  You will know that it is done when the potatoes are tender.    

Creamy Chicken & Pasta

 Brown 1 pound of Cut up boneless chicken breast. Cut into bit size pieces.

Add 1 bag of zesty garlic frozen vegetables pasta blend, 1 can of cream of chicken soup, and 1/2 cup of water.

Cover and simmer until done.

Navajo Flatbread

This is the easiest kind of bread you can make and cost pennies.

NEED

 

2 cups flour

 

1 - 1 1/4cup of lukewarm water

 

1 table spoon baking powder

 

1 tsp  salt

 

1 table spoon oil/butter/shortening

 

Mix dry ingredients together and add most water, mix and add water until it has the consistency of tacky pizza dough.

 

Knead for a few minutes.

 

Let rest in greased bowl for 30- 60 minutes.

 

Divide into 6 pieces and roll out on floured surface thin. (Tortilla thickness)

 

Heat your griddle to 350F.

 

Cook until golden brown spots and flip, cooking until done.

 

They can be made ahead and kept under a flour towel or frozen for later use.

Make Buttermilk From Powdered Milk

 

A lot of recipes call for buttermilk. It can be easily made using powdered milk. 

Combine 1 cup of water with 4 tablespoons of powdered milk.

Add 1 tablespoon of  lemon juice or vinegar to that.

Stir this well and let it sit for about 10 minutes to let it curdle.

 

Homemade 20-Minute Bread

 

This homemade bread is not only quick to make but also incredibly versatile! Tasty and perfect bread.

NEED

2 cups all-purpose flour

- 1 tablespoon baking powder

- 1 teaspoon salt

- 1 tablespoon sugar

- 1 cup milk

- 1/4 cup olive oil

- 1 tablespoon dried herbs (optional)

Preheat your oven to 425 degrees.

In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.

  Make a well in the center and pour in the milk and olive oil. Stir until a soft dough forms.

  If using dried herbs, fold them into the dough at this time.

Turn the dough out onto a floured surface and knead gently for about 1 minute until smooth.

Shape the dough into a round loaf and place it on the prepared baking sheet. Lined with parchment paper.

Using a sharp knife, make a shallow cross on top of the loaf to help it bake evenly.

 Bake in the preheated oven for 15-20 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

Allow to cool for a few minutes before slicing and serving.

Food Storage recipe - Pizza Quesadillas

 An Easy Snack Or lunch. Serve with a salad. 

NEED

Flour tortillas

Tomato sauce

Shredded Mozzarella cheese

Pepperoni

Italian seasoning

Lay out as many tortillas as you are going to want.

Top each of them with the sauce, pepperoni, cheese, and seasoning.

Fold the tortilla over to create the quesadilla.

Heat them up in a skillet.

Cook for about 2 minutes on each side.

Serve.

Food Storage recipe - Zesty vegetable Soup

 A new twist on a classic soup.

NEED

1 lime

1 tablespoon olive oil

1 yellow onion , dices

2 carrots, diced

2 celery , dices

1 zucchini , diced

salt and pepper

1 can of diced tomatoes, drained

1 carton vegetable broth, 32 ounce

2 packages ramen noodles, you won't use the seasoning packets

1 teaspoon Sriracha sauce

1/4 cup chopped fresh cilantro

4 green onions, chopped

Zest and juice the lime and et it aside.

In a big saucepan , heat the oil over medium heat.

Add the onion, carrots, and celery: cook until soft.

Add the zucchini, salt, pepper, tomatoes, broth, and the lime juice that you set aside. 

Bring it to a boil.

Stir in the noodles and reduce the heat.

Simmer for a few minutes.

Remove from the heat and add the Sriracha and lime zest.

Top each serving with cilantro and green onions.

 

 

Food Storage Recipe - PEANUT BUTTER PIE

 A Great treat to make that does not use a hot oven. Perfect for summer.

8 oz cream cheese

 

1 cup peanut butter

 

¾ cup confectioners sugar

 

1 tsp vanilla extract

 

8 oz whipped topping

 

graham cracker crust

 

Mix together and place in the crust. 

 

Top with whipped topping.

 

Chill in fridge for a few hours. 

 

Serve cold

 

 

If you live in an apartment than you have to read this list of

20 Tips for the Apartment Prepper.

 You can be prepared even if you live in an urban setting. 

Food Storage recipe - Oatmeal Peanut Butter Quick Bread

 

This was a fun quick bread to make. I used powdered milk and peanut butter powder. I didn't have milk on hand and didn't want to open a new jar of peanut butter. It worked very well. Taste so good. Just replace the milk and peanut butter with the powdered ones if you want. A lot of recipes are really easy to alter. 

NEED

1 cup of milk (I used powdered milk) 

1 cup of sugar

1 cup of peanut butter (I used powdered peanut butter that I made up a cup of.) 

2 eggs that you have let sit to get to room temperature.

1 1/2 cups of flour

1/2 cup of old fashion oats

1 tablespoon baking powder

1/2 teaspoon salt

Preheat your oven to 350 degrees.

Grease a loaf pan.

Using a blender on high , blend the milk, sugar, peanut butter, and eggs , until a smooth batter.

Add the flour, oats, baking powder, and salt and blend for about a minute.

Pour into your prepared loaf pan. 

Bake for about 1 hour . Or until a toothpick comes out clean.

Let it cool for about 10 minutes on a cooling rack before slicing.

So many toppings are good on this bread. 

 

 

 

 

How to Turn Your Basement into a Survival Shelter

If you have a basement, then now would be the time to make it into a survival shelter. You can do it yourself and make it to your families needs and wants.  Store food and supplies in there and have other items ready for an emergency.

 

What Can You Run With a 100-Watt Solar Panel?

Read this article to find out What can you run with a 100 watt solar panel?

At least get you started with solar. Then you can always add more solar panels.

 

Food Storage Recipe - Sour Cream Chicken Enchiladas

 

Sour Cream Chicken Enchiladas

 

Super easy and simple!

 

4 chicken breast, shredded

 

1 can Diced tomatoes with Green Chilles

 

1 can cream of chicken soup

1 8oz container sour cream

 

1/2 a package taco seasoning

 

10 flour burrito tortillas

 

Put the chicken in a crock pot in the morning on low.

 

 After the chicken has cooked for a few hours shred it up. 

 

Mix everything together and roll it up into the tortillas.

 

Place in a casserole dish and put shredded cheese on them. 

 

Bake at 350 for 20 minutes.

 

 

Food Storage Recipe - Veggie Cream Cheese

2 packages of cream cheese, at room temperature 

 1 packet ranch seasoning mix

 

1 medium carrot, peeled and finely diced

 

⅓ cup finely diced red bell pepper

 

½ cup finely chopped broccoli

 

2 green onions, finely chopped

In a large mixing bowl, add the softened cream cheese and ranch seasoning mix. 

 

Beat with a hand mixer or stir well until fully combined and creamy.

 

Add the diced carrot, red bell pepper, chopped broccoli, and green onions.

 

Mix everything together until the veggies are evenly distributed throughout the cream cheese.

 

Cover and refrigerate for at least 30 minutes to allow the flavors to blend.

 

Serve chilled with bagels, crackers, or as a veggie dip.

 

Keep in an airtight container in the refrigerator for up to 5 days.

Keep Cool Without AC

 

 

 

Some great tips to Keep Cool Without Air.  

When it gets hot it is a great idea to be able to cool down. Have a few different ideas to use. Always have a fan going.  Ceiling fans help A LOT! Keep the curtains closed during the heat of the day.

Food Storage recipe - Black Bean Burrito Bowl

Black Bean Burrito Bowl 

 

Enjoy a delicious meal with this easy-to-make black bean burrito bowl. Packed with flavor and healthy ingredients, it's a perfect dish for a quick lunch or dinner.

 

NEED

1 cup cooked rice

 

1 can black beans, drained and rinsed

 

1 can corn , drained

 

1 avocado, sliced

 

1 tomato, diced

 

1/2 red onion, finely chopped

 

1/4 cup fresh cilantro, chopped

 

1 lime, juiced

 

1/2 tsp cumin

 

1/2 tsp chili powder

 

Salt and pepper, to taste

 

Sour cream (optional)

 

Salsa (optional)

 

Prepare 1 cup of rice according to package instructions.

 

In a saucepan, heat the black beans with cumin, chili powder, salt, and pepper until warmed through.

 

Divide the cooked rice into bowls. Top with black beans, corn, avocado slices, diced tomato, chopped red onion, and fresh cilantro.

 

Squeeze lime juice over the bowl for a zesty kick.

 

 Add a dollop of sour cream and salsa if desired.

 

Enjoy your black bean burrito bowl.

 

Food Storage recipe - Indian Frybread Recipe

 

3 cups all-purpose flour

 

1 tablespoon baking powder

 

1 teaspoon salt

 

1 cup warm water

 

Vegetable oil, for frying

 

In a large bowl, combine the flour, baking powder, and salt.

 

Gradually add the warm water, stirring until the dough comes together.

 

Knead the dough on a floured surface until smooth, about 5 minutes.

 

Let the dough rest, covered, for about 30 minutes.

 

Divide the dough into small balls, then flatten each ball into a disc about 1/4 inch thick.

 

Heat a large skillet with about 1 inch of vegetable oil over medium heat.

 

Fry each piece of dough for 2-3 minutes on each side or until golden brown.

 

Drain on paper towels and serve warm.

 

Make Your own Oat Milk

 

It is super easy to get your own oat milk at home. Easy, dairy-free goodness ready to sip or cook with!

Just blend 3/4 cup of rolled oats with 3 cups of water, add a pinch of salt.

Strain it through some cheese cloth.

 Chill it. 

 

Low-Cost Recipes

 

Lazy Lasagna – Made with frozen ravioli, pasta sauce, and mozzarella—no layering required!

 

Taco Macaroni & Cheese – A cheesy blend of taco-seasoned ground beef and mac & cheese.

 

No-Peek Chicken Casserole – Chicken, instant rice, and soup mix all baked together—no stirring, no peeking.

 

Bubble-Up Pizza Casserole – Uses biscuit dough, pizza sauce, cheese, and your favorite toppings.

 

Lazy Enchiladas – Frozen taquitos baked with enchilada sauce and shredded cheese.

 

Mini Chicken Pot Pies – Crescent rolls filled with chicken, veggies, and cream of chicken soup, baked in muffin tins.

 

Slow Cooker BBQ Chicken Sandwiches – Toss canned or frozen chicken with BBQ sauce, let it cook, then serve on buns.

 

Frozen Burrito Casserole – Layer frozen burritos with enchilada sauce and cheese, then bake.

 

Cheesy Chicken Broccoli Rice Casserole – Chicken, rice, cheese, and broccoli baked together in one dish.

 

Creamy Sausage Tortellini Soup – A rich, one-pot meal made with sausage, tortellini, and a creamy broth.

 

Smashed Cheeseburger Tacos – Ground beef smashed into tortillas with melted cheese—crispy, cheesy, and fun!

 

Chicken Parmesan Sliders – Chicken tenders, marinara, and cheese baked in Hawaiian rolls.

 

Cheesy Tater Tot Casserole – Ground beef, veggies, soup, and tater tots all baked to golden perfection.

 

Creamy Chicken Taco Soup – Canned chicken, cream cheese, taco seasoning, and beans in a simple stove top soup.

 

Sloppy Joe Biscuit Bake – Sloppy Joe filling baked under a fluffy biscuit layer.

 

One-Pot Spaghetti – Everything—including the noodles—cooks in one pot with meat and sauce.

 

Sheet Pan Nachos – Layer chips, cheese, and toppings on a tray and bake—everyone can customize their portion.

 

Chicken Alfredo Bake – Rotisserie chicken, Alfredo sauce, and pasta all tossed together and baked with cheese.

 

Mac & Cheese with Hot Dogs

 

Stuffed Crescent Roll Ups – Crescent dough filled with ham and cheese, baked until golden.

 

French Bread Pizza – Slice a loaf of French bread, top with sauce, cheese, and toppings, and bake.

Food Storage Recipe - Amish Sunday Casserole

Amish Sunday Casserole 

 

NEED

• 1 lb ground beef

 

• 1 medium onion, chopped

 

• 1 cup carrots, sliced

 

• 1 cup celery, sliced

 

• 1 cup frozen peas

 

• 2 cups cooked egg noodles

 

• 1 can cream of mushroom soup

 

• ½ cup milk

 

• 1 cup shredded cheddar cheese, divided

 

1. Cook the Beef & Vegetables

 

1. Heat a large skillet over medium heat.

 

2. Add the ground beef and chopped onion. Cook until the beef is browned, breaking it apart with a spoon.

 

3. Stir in the carrots, celery, and frozen peas, cooking for a few minutes until slightly softened.

 

4. Add the cooked egg noodles to the skillet.

 

5. Pour in the cream of mushroom soup and milk, stirring until everything is well combined.

 

6. Mix in ½ cup of shredded cheddar cheese, stirring until melted into the mixture.

 

7. Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly.

 

8. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.

 

9. Bake in a preheated oven at 350°F for 25–30 minutes, or until the cheese is golden and bubbly.

 

10. Let the casserole cool for a few minutes before serving.

Food Storage recipe - 8 minute cheesecake

 

8 Minute Cheesecake

 

1 8oz package of cream cheese softened

 

1/3 cup of sugar

 

1 cup of sour cream

 

2 teaspoons of vanilla

 

1 8oz container of cool whip

 

1 graham cracker pie crust

 

Beat cream cheese until smooth, gradually beat in sugar.

 

Blend in sour cream and vanilla.

 

 Fold in whipped topping, blending well.

 

 Spoon into crust. 

 

Chill until set; at least 4 hours.

Nature’s Remedy for Body Aches – Make Your Own Pain Relief Oil

How to Make:

 

Add to a pan:

 

8 tablespoon dried ginger

 

3 tablespoon whole cloves

 

3 hand fulls dried rosemary

 

3 tablespoons crushed black pepper

 

Pour in 8.5 ounces olive or coconut oil

 

Heat gently for 10–12 mins (don’t boil)

 

Cool, strain, store in glass bottle

 

Use:

 

Massage on joints, back, or sore muscles twice daily

 

Tips & Safety:

 

Patch test before full use

 

Avoid broken skin or open wounds

 

Store in a cool, dark place

 

Food Storage Recipe - Chicken Patty Sandwich

 This is super easy and taste so yummy. 

I use 1 large can of shredded chicken breast , chopped onion, 2 eggs, crackers and mix that all up. 

Form into patties and bread with fry breading.

Fry until crispy.

Serve with mayo on buns!

 

Food Storage Recipe - Quick Beefy Rice

 

1 pound ground beef

 

1 box beef rice a roni

 

1 small can beef broth

 

Brown ground beef

 

Brown the rice as directed

 

Once rice is browned add 1 1/2 cups hot water, 1 can beef broth and brown ground beef. 

 

Simmer 15 minutes.

 

Serve

Food Storage Recipe - Smothered Chicken & Rice

 

Smothered Chicken and Rice 

 

NEED:

 

4 boneless, skinless chicken breasts (or thighs), cut into chunks

 

2 tbsp olive oil

 

1 medium onion, diced

 

2 cloves garlic, minced

 

1 cup chicken broth

 

½ cup heavy cream

 

½ cup diced tomatoes (optional)

1 tsp paprika

 

1 tsp dried thyme

 

½ tsp cayenne pepper (adjust to taste)

 

Salt and black pepper, to taste

 

2 tbsp fresh parsley or chives, chopped (for garnish)

 

2 cups cooked white rice

Heat olive oil in a large skillet over medium-high heat.

 

 Season the chicken with salt, black pepper, paprika, thyme, and cayenne pepper.

 

 Sear for 3-4 minutes per side until golden brown. 

 

Remove from skillet and set aside.

In the same skillet, add the diced onion and cook until soft .

 

 Add minced garlic and cook for another 30 seconds until fragrant.

 

Pour in the chicken broth, heavy cream, and diced tomatoes. 

 

Stir well, scraping any browned bits from the bottom of the skillet.

 

 Let it simmer for 3-4 minutes until slightly thickened.

 

Return the seared chicken to the skillet, coating it with the sauce.

 

 Reduce heat to low, cover, and let it simmer for 10-12 minutes until the chicken is fully cooked and the sauce thickens.

 

Spoon the smothered chicken and sauce over a bed of warm, cooked white rice.

 

 Garnish with fresh parsley or chives.

 

Enjoy!

 

 

 

 

 

 

 

Food Storage Recipe - Hamburger and Potato Casserole

 NEED:

 1 pound ground beef

– 4 cups potatoes, peeled and thinly sliced

– 1 cup onion, finely chopped

– 1 cup cheddar cheese, shredded

– 1 can condensed cream of mushroom soup

– 1/2 cup milk

– 1 teaspoon garlic powder

 – 1 teaspoon dried thyme

– Salt and pepper to taste

Bread crumbs

butter

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
    
2. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat Very well.
    
3. In a separate bowl, mix together the cream of mushroom soup, milk, garlic powder, dried thyme, salt, and pepper until well combined.
    
4. Spread half of the sliced potatoes in an even layer at the bottom of the greased baking dish. Top with half of the cooked ground beef, followed by half of the chopped onion. Pour half of the sauce over the layers. Repeat the layers with the remaining potatoes, ground beef, onion, and sauce.
    
5. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
    
6. In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the cheese layer.
    
7. Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.

 

Food Storage Recipe - Cheesy Fiesta Chicken and Rice✨

1-1.5 lbs chicken, cubed

 

1 packet taco seasoning

 

1 tsp garlic powder

 

1 tsp ranch seasoning

 

2 boxes Spanish-style Rice-A-Roni (seasoning packets removed)

 

3 ¼ cups chicken broth

 

1 can diced tomatoes with green chiles

 

½ cup queso cheese

 

Sour cream & green onions for topping

 

Instructions:

Preheat oven to 375°F.

 

In a casserole dish, toss chicken with taco seasoning, garlic powder, and ranch seasoning.

 

Add dry Rice-A-Roni (no seasoning yet!) and stir.

 

Mix chicken broth with the reserved seasoning packets, pour over chicken and rice.

 

Stir in diced tomatoes with green chiles. Cover and bake 1 hour.

 

Drizzle with queso, then top with sour cream and green onions.

 

CREAMY GARLIC BUTTER CHICKEN AND ROTINI IN PARMESAN SAUCE

 

NEED

• 12 oz rotini pasta

• 2 boneless, skinless chicken breasts, cubed

• 3 tbsp butter

• 3 cloves garlic, minced

• 1 tsp Italian seasoning

• 1/2 tsp garlic powder

• Salt and pepper, to taste

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1 cup grated Parmesan cheese

• 1/2 cup shredded mozzarella cheese

• Fresh parsley, chopped (for garnish)

Directions:

. Start by boiling a large pot of salted water. Add the rotini and cook until perfectly al dente. Drain the pasta and set it aside while you work on the rest.

. In a deep skillet or sauté pan, melt 2 tablespoons of butter over medium heat. Toss in the cubed chicken and season it with garlic powder, Italian seasoning, salt, and pepper. Sear the chicken until it’s golden on the outside and fully cooked inside, then remove it from the pan and keep it warm.

. Drop the last tablespoon of butter into the same pan. Once melted, stir in the minced garlic and let it cook for a minute, just until it smells amazing. Pour in the heavy cream and chicken broth, whisking gently to bring it all together.

. Once the sauce starts to warm through, stir in the Parmesan and mozzarella. Let everything melt down into a silky, cheesy sauce, giving it a few minutes to thicken slightly.

. Return the chicken to the pan along with the cooked rotini. Stir everything together so the pasta and chicken are well coated in that luscious garlic-Parmesan sauce.

. Top it off with a sprinkle of fresh parsley and serve it hot. Creamy, cheesy, and garlicky in the best way.