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.