Lasagna Rolls

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The two winning ingredients in these lasagna rolls are the copy cat ricotta cheese and the Barilla brand no-boil lasagna noodles.  The ricotta cheese is a result of me tweaking around in the kitchen and {somewhat accidentally} creating a clone of something I like to cook with often.  The no-boil noodles are ideal because they’re “sturdy” enough to roll the filling into while still having the delicate texture of fresh pasta we like.

My whole family loves this meal plus it’s an easy one to make in the sun oven.  My 13 year old even asks for it specifically so he can have the leftovers in his lunch the next day!

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Creamy Millet and Turkey Salad

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Cooking from your pantry using food storage ingredients doesn’t mean you‘re limited to rice and beans. Most people are familiar with rice pilaf, but millet is a refreshing change of pace and is gluten-free, unlike couscous and bulgur. If you aren’t familiar with millet, you’ve probably seen it a million times without even realizing… it’s those tiny buff-colored beads in birdseed. Fear not, its people food, too! Today’s recipe is for a creamy millet “pilaf” and turkey salad, served warm or cool, that is sure to tempt your taste buds.

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Biscotti Cookies

This recipe comes from Pam Emick’s “Bread in a Bag – Book Two”.  For those who are new to the blog I had a chance to try out a recipe  from her first book and share it with everyone back in November over in this post.  In this latest book, you’ll find even more bread recipes bagged “pantry style” for convenience, but this time in addition to breads she’s also included a variety of muffin, wheat-free breads, sourdough, cracker and cookie recipes.  I love finding a book like this that’s figured everything out for me and made it easy to understand with step by step pictures.

So I was excited to try the biscotti cookie recipe she had in this latest book and wanted to see if it would also work in my sun oven.  They turned out just great!  Pam was kind enough to agree to let me post the recipe for you to try out too!  You’re going to love them!

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Beef Empanadas

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Before we were married, my husband spent two years in Chile as a Mormon missionary where he enjoyed many an authentic empanada.  It’s funny because he’s pretty picky as we’ve since had them at restaurants, always quickly comparing them to the ones he remembers.  In fact, there’s only been one restaurant’s empanadas that he’s been happy with in all the places we’ve tried!

Considering myself up for a good challenge, I’ve been wanting to find an empanada recipe that would pass his test to make at home normally and w/ a few food storage substitutions be able to use in our food storage plan.  Well, this recipe worked!  He happily (even quietly) finished off a plate of four of these and said they were “good”, which for him is really quite a compliment.

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Sun Oven Discount Buy

I decided the sun oven buy needed it’s own post to make it easier to find.   As I was saying, I called and talked to Paul Munson, president of Sun Ovens International the other day and he offered My Food Storage Cookbook readers a 20 – 40% discount until May 2nd on a variety of their products.  Use the special discount codes below to get a great deal on a sun oven or just the accessories if you already own one… your choice!

All packages are sold at www.sunoven.com.  Upon checkout the discount code can be entered and the discount will be applied to your order!  By using separate orders you can buy more than one package if wanted.

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Baked Taco Shells

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Thanks to these shells, crispy tacos are the next to be added as a meal choice on my food storage menu!  I’m really excited to share these with you —  they turned out so well!  Baked rather than fried, they’re so much healthier than store bought taco shells yet still super crunchy.  Also, taking from an idea from the tamales recipe, I added a can of corn (processed into a puree) into the masa dough to boost the flavor of the tortillas themselves, brushed the cooked tortillas with a mixture of oil, lime juice and chili powder and then sprinkled with salt before baking.  These tasted the best yet!

The biggest trick here was adapting the baking/taco shaping idea to my sun oven.   In searching for what I needed, I was excited to find a set of baking racks made especially for sun ovens that solved the problem.  Beyond that, I had to find a way to get the height I needed in stacking the baking racks while creating a way to transfer it all to the oven quickly, conserving precious heat.  This is what I came up with.

Let’s go make some taco shells!

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Pizza!

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Let the joyous news be spread,  pizza is on the menu as a food storage and sun oven meal!!

A little history.  I’d never considered pizza as a food storage recipe until Karen from www. kneadfulthingsnow.com talked about it here.   I know I rave about her a lot.  The funny thing is that I haven’t even met this woman — someday when I do I’m going to give her a big hug and thank her for being so smart!  Anyway,  Karen had some awesome ideas there that got me realizing that fun normal foods like this were possible in a food storage plan!  Who would’ve thought?!!

So, it was decided.  We would be having pizza…somehow.

The second phase of getting pizza on the menu however was that I had to come up with a way to bake it in a sun oven.  The last thing I wanted was to have spent a lot of money on freeze dried cheese ($3- $4 per cup) and other ingredients and then be dependent on electricity (which may or may not be there) to be able to make our pizza!  So this is what I’ve come up with.

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Hot Ham Rolls

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Our kids love these rolls! Thanks to the publisher of  “It’s in the Bag” (www.cedarfort.com) for allowing me to reprint this great pantry meal recipe!  I’ve done just a couple of things differently since you saw it in my introductory videos.  Firstly, thanks to a great idea from a reader I’ve switched to using shortening powder rather than shortening.  It works perfectly and simplifies  the bagging process and meal prep time!  Secondly, because I’ve had problems with the baking powder hardening while it’s stored I’m now storing the flour mix in vacuum sealed bags.

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Mushroom Barley Burgers

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Here’s the story on this recipe.  Driving around a couple weeks ago I came across author Lukas Volger on the radio being interviewed about his new book “Veggie Burgers Every Which Way”.  His ideas on how to create a good veggie burger sounded great and I’m pretty sure it was lunch time at the time, which helped.  Well, I bet you can guess what I was thinking in the back of my mind… what a great idea for a food storage meal!  This particular recipe from his book was reprinted here and once I found it I just had to take a shot at creating a version that could be stored.

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