Wonder Oven Lasagna

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Since I’ve been on a Wonder Oven cooking kick lately I thought I’d throw out one more idea on the topic before taking a blogging break next week to go on a trip with my family.

This has to be the easiest way out there to make lasagna!  I love it because it only takes one pan to make and I can get it started and then forget about it until dinner.  To make it into a long term storage meal,  use either freeze dried or home canned beef/sausage (in the sauce), food storage ricotta style cheese in place of fresh (see 8/24th’s post) and top it with rehydrated freeze dried mozzarella cheese.   {P.S. — you can see how freeze dried mozzarella is rehydrated and used by checking out either 10/5th’s  or 1/21st’s post.}

This is so easy that a simple step by step with pictures is all it needs here on the blog for explanation … Enjoy!

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Bread Making Day: Meat Pie & Cinnamon Raisin Bread

The first step after bringing wheat home to store is learning what to do with it.  The second step (and possibly the more difficult one) is getting to work and using it.  So lets talk daily bread — probably the biggest place your wheat could go!

As far as taste, you’d pick homemade bread everyday if a magic fairy delivered it to your door and made you choose between it and a loaf of bread from the grocery store.  So…if you’re storing wheat but buying bread I’d bet it’s only because of how much time it takes.  Learning how to make the bread is easy.  Where it becomes overwhelming is in constantly adding “making bread” to your already crazy busy life.  Who has the time to do that??

I’ve discovered (atleast for me) the key is making an event of it once every 2-3-4 weeks and making enough all at once to keep in the freezer.   Today’s post is about what I do to turn out 11 – 15 loaves of bread plus dinner that night and breakfast for the next morning and still keep my sanity.  True, it makes a mad scientist mess of my kitchen for a few hours, but in the long run it saves me time and work.

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Shredded Beef Taquitos

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I’ve been seriously craving taquitos all week!  And what do you know?  I looked up a recipe and realized that everything I needed to make them was just waiting to be put together from food in my food storage.  While they’re definitely an infrequent indulgence, they were surprisingly easy to make and tasted so SO much better than the frozen variety!

Prep time:  30 minutes

makes 10 -12 taquitos Read more

Kids Love It Casserole

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This casserole (originally from Taste of Home) was affectionately nicknamed “Casserole of the Year” by my oldest son at six years old as he pronounced it the best casserole he’d had all year.  The nickname stuck, so that’s what we call it at our house.  I’ve personally not met a kid who doesn’t eat this up, spinach and all.  This is my long term version of it, as far as comparing it with it’s original recipe (which is what I use when storing as a 3 month meal), it still gets eaten up just as quickly so I think that’s a good sign!

serves 8-10

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Hungarian Goulash with Spaetzle

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I’m going to Europe with this dish — who’s going with me?!  Hungarian Goulash is very different from American Goulash.  We love it and lucky for us it adapts to being a food storage meal without any trouble!

Spaetzle — a German dumpling-like noodle — is a lot of fun to make, especially with kids!  It’s something different on the table but yet it goes with all kinds of things.   This noodle recipe is brought to us courtesy of Shari Haag’s book “The Everyday Gourmet”.

Pairing these two together makes for a good hearty meal!  Guten appetit!

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Roast Beef Soft Tacos with Multi-grain Spanish Rice

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I’m thrilled to get to introduce you to two more of my favorite recipe resources today with this recipe.  “Multi-Grain Spanish Rice” is the creation of grain guru Chef Brad from his book “Those Wonderful Grains II”.  I love this rice and grain combination in particular– we’ve served this to dinner guests and everyone’s loved it.   Next, the recipe for homemade tortillas comes from one of the best food storage cookbooks on the planet “The Everyday Gourmet” by Shari Haag.  I love her recipe for homemade tortillas featured here because they’re not oily at all.  They crisp nicely when cooked and can even be made into quick tortilla chips if desired!

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Swedish Beef over Rice

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This simple pantry meal is requested often by my two oldest kids.  In fact, they love it so much that I’ve even caught them trying to eat leftovers for breakfast the next morning.  Crazy — I know!  Thank you to “It’s in the Bag” for this yummy main meal –you can find the book to purchase at www.cedarfort.com .

Serves 6

Prep Time: 10-15  minutes

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