Image Source: myrecipes.com
Cucumber-Yogurt Dressing
Combine and chill:
1 c plain fat-free yogurt
½ c diced seedless cucumber
¼ c minced red onion
1 tsp fresh lemon juice
Source: find.myrecipes.com
Posted in Uncategorized
Image Source: allrecipes.com
Strawberry Syrup
Bring to boil:
½ c sugar
1 c water
1 T Magic Mix
Gradually add and bring to a boil. Reduce heat and simmer 20 mins:
1 ½ c mashed strawberries
Image Source: everydayfoodstorage.blogspot.com
Blender Wheat Pancakes
Blend on highest speed for 4-5 minutes:
1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
Add and blend on low:
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar
Recipe Source: everydayfoodstorage.blogspot.com
Posted in Breakfast, Food Storage, Powdered Milk, Whole Wheat
Moroccan-Style Stuffed Acorn Squash
2 large acorn squash, halved and seeded
Brush squash. Bake 30 minutes in preheated 350º oven. Keep warm while preparing stuffing:
2 T brown sugar
1 T butter, melted
Heat and cook for 5 minutes
2 T olive oil (heat this first)
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
Mix in and continue cooking until veggies are tender:
1 c garbanzo beans, drained
½ c raisins
1 ½ T ground cumin
salt and pepper to taste
Pour into mixture. Cover and turn off heat for 5 minutes. Stuff squash halves
1 (14 ounce) can chicken broth
1 cup uncooked couscous
Source: allrecipes.com
Posted in Beans, Couscous, Entrees, Food Storage, Quick Emergency Meal, Squash, Vegetables
Image Source: www.gfutah.org
Taco Soup
Mix and cook until hot:
1 lb ground beef, browned and drained
1 (15 oz) can stewed tomatoes
1 (10 oz) can tomato soup
1 (10 oz) can vegetable soup
1 (15 oz) can corn, drained
1 (15 oz) can kidney beans, drained and rinsed
¾ c salsa
1 c water
2 T taco seasoning
2 T chili powder
Recipe Source: Girlfriends on the Go: A Busy Mom’s Guide to Make Ahead Meals by Suzie Roberts
Step 1: Tear up slices of whole wheat bread
Step 2: Food process into crumbs
Step 3: Toast in oven on 200 for 45 minutes, turning halfway through
Posted in Bread, Food Storage, Store Substitutions, Whole Wheat
Image Source: allrecipes.com
Zucchini with Chickpea Stuffing
Scoop out flesh and chop. Place shells in greased dish:
4 zucchini, halved
1 T olive oil: heat
1 onion, chopped: sauté 5 minutes
2 cloves garlic, crushed: sauté 2 more minutes
chopped zucchini: sauté 5 minutes
Mix and food process until smooth. Spoon into shells.
Sauteed zucchini
1 tsp ground coriander
1 ½ tsp ground cumin
1 can chickpeas
½ lemon, juiced
2 T fresh parsley, chopped
salt and pepper
Bake 350º for 30-40 minutes.
Recipe Source: www.allrecipes.com
Posted in Beans, Entrees, Food Storage, Sides, Squash, Uncategorized, Vegetables
Couscous-Stuffed Artichokes
Prepare and Steam:
4 large artichokes
Bring to a boil:
1 ½ c chicken broth
1 tsp curry powder
¾ tsp ground cumin
½ tsp garlic salt
Remove from heat. Stir in and let stand 5 minutes, covered.
1 cup instant couscous
¼ cup currants
Stir in:
½ cup sliced green onion
½ cup toasted slivered almonds, chopped
Combine and stir in. Stuff artichoke
½ teaspoon grated lemon peel
2 tablespoons lemon juice
2 tablespoons vegetable oil
Optional: Serve with plain lowfat yogurt
Recipe Source: www.artichokes.org
Posted in Artichoke, Couscous, Entrees, Vegetables
Image source: fromprinttoplate.blogspot.com
Combine and warm:
1 small can pumpkin
1 can chicken broth
1 can coconut milk
1 can white beans, rinsed
1 tsp ground sage
salt and pepper to taste
I prefer to eat this over rice or potatoes. My husband prefers it as a soup.
Recipe Source: Lehi North Stake Relief Society Cookbook
Posted in Beans, Coconut Milk, Food Storage, Freezer, Fruits, Make Ahead, Pumpkin, Soups Stews Chilis, Vegetables
Prepare and steam:
4 medium artichokes
Mix and drizzle over artichokes:
1/2 c butter, melted
3 T basil pesto
Sprinkle over artichokes:
1/4 c Italian bread crumbs
Posted in Artichoke, Sides, Vegetables, Whole Wheat
