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.