Food Storage Recipe - Multi-Cheese Macaroni

NEED:

* 1 tbsp vegetable oil

* 1 (16 oz) package elbow macaroni

*  1 stick of butter, melted

* 1/2 cup shredded Cheddar cheese

 * 1/2 cup shredded sharp Cheddar cheese

 * 1/2 cup shredded Monterey Jack cheese

 * 1 1/2 cups half-and-half

* 8 oz cubed Velveeta

 * 2 eggs, beaten

 * 1/4 tsp salt

* 1/8 tsp ground black pepper

  Set oven to 350° F.

 Cook pasta al dente, drain, and reserve in pot.

 Add 8 tbsp melted butter to pasta.  Stir.

 Combine cheeses (except Velveeta) in a large bowl and mix well.

 Add 1.5 cups cheese mixture, Velveeta, and eggs to pasta mixture.  Mix ingredients and add pepper and salt.

 Transfer mixture to a cooking sprayed 2.5 qt casserole dish.

 Cover with remaining cheese mixture and 1 tbsp butter.

 Bake up to 35 minutes until dish bubbles at the edges.

 Let cool for 5 minutes, then serve.

Rechargeable Lightbulbs!!

I found these rechargeable lightbulbs at Lowes  a few weeks ago.You use them as a lightbulb and then if your power goes out these will kick on and last for 3.5 hours! They will flash for a few seconds before they go out all of the way so you can be prepared for the dark! I bought 2 of them. Put 1 in the living room and one in my son's room. They are surprisingly bright, even after the power goes out. I have been using the one in the living room every night. By time I get ready for bed , It goes out on it's own.

Food Storage Recipe - Family-Friendly Noodle Casserole

Family-Friendly Noodle Casserole is a great recipe for a quick meal.

NEED:

1 (12 oz.) package egg noodles

2 tbsp olive oil

 2 C. fresh sliced mushrooms

1/2 C. chopped green bell pepper

 1 onion, chopped

 2 cloves garlic, minced

 1 lb. lean ground beef

 1 (28 oz.) can crushed tomatoes

1 (6 oz.) can tomato paste

1/4 tsp chopped fresh parsley

 2 tsp Italian seasoning

 1 tbsp dried oregano

 1/4 tsp cayenne pepper

1 tsp salt ground black pepper to taste

1 tsp white sugar

1 (8 oz.) package cream cheese

 1 (8 oz.) container sour cream

 1/2 C. chopped green onions

 1/2 C. grated Parmesan cheese

1 pinch paprika

 In a large pan of lightly salted boiling water, cook the egg noodles till desired tenderness .


 Drain them well and keep everything aside.

 In a large skillet, heat the oil on medium heat, sauté the bell pepper, mushrooms and onion for about 5 minutes.

Add the beef and cook till browned.

 Drain the excess fat from the skillet.

Stir in the tomatoes, parsley, tomato paste, Italian seasoning, oregano, cayenne pepper, salt and black pepper and simmer, covered for about 30 minutes,  stirring occasionally.

 Set your oven to 325 degrees F and grease a large casserole dish.

 In a bowl, mix together the sour cream, cream cheese, 1/4 C. of the Parmesan and green onion.

 Place the cooked noodles in the bottom of the casserole dish evenly, followed by the tomato mixture, cream cheese mixture and top the mix with the remaining Parmesan and paprika.

Cook everything in the oven for about 45 minutes.

Food Storage Recipe - Chicken & Green Beans Stew

This is a quick and yummy recipe.

NEED:

 • 2 cups green beans cut into 2 inch pieces

• 1 cup brown rice

 • 1 cup chopped onions

• 2 tbsp. coconut oil

 • Salt, ground black pepper to taste

• 1 cup chicken stock

 • 1 cup chopped tomato

 • 1 Tbsp. parsley

• 4 pounds chicken breast meat cut into stripes

                    Put ingredients in the slow cooker. Cover, and cook on low for 7 to 9 hours.

Food Storage Recipe - Black Bean, Chicken & Brown Rice Stew

This is another one of my husbands favorite recipes. He usually uses one of those Keystone Meats All Natural Canned Chicken or another canned chicken. We have a lot of canned chicken and canned beef in our food storage. It is great to use in recipes. Gives some variety!

NEED:

• 1 cup brown rice

• 1 cup chopped onions

• 2 tbsp. coconut oil

 • 1 cup uncooked black beans

• Salt, black pepper & ground cumin to taste

• 4 cups chicken stock

 • 4 pounds chicken breast meat cut into strips

                  Put ingredients in the slow cooker. Cover, and cook on low for 7 to 9 hours.