Hola! Get your family in the fiesta mood by starting their day off with a breakfast burrito made from your dehydrated eggs. If you haven’t had your family try scrambled dehydrated eggs, this is a perfect time! There are lots of other flavors in the burrito if you’re scared they won’t like the eggs. Personally, I just did cheese, eggs, and salsa but another great combo to try is cheese, eggs, breakfast sausage, and a fruit salsa. Remember when converting multiple eggs that there are 16 tablespoons in a cup. I also use powdered milk as a 1/4 of the liquid called for to rehydrate the eggs since scrambled eggs are supposed to fluffy. The other thing I realized this morning when I made these is that you will probably want to do a couple extra eggs then you would normally with real eggs. The rehydrated eggs don’t make as much.

For lunch, who can forget bean burritos made from dehydrated refried beans. For more info on this, check out my previous post “Think outside the bun”

Or…very delicious shredded beef tacos made from your canned beef in your 3 month supply. For more info on that, check out this entry.

For dinner try Enchilada Casserole…it’s for those of you short on time but LOVE enchiladas! It tastes just like the real thing and is so delicious and EASY that I don’t even make real enchiladas anymore! The other great thing is that a lot of the ingredients come from your 3 month supply..including canned chicken!! Make one of your sides the dehydrated refried beans and you’ve got it made!! For tips on rehydrating your beans, click here.

Tortilla Casserole

1 ½ C Sour Cream
2 Cans (10 ¾ oz) Cream of Chicken Soup
1 Can (7 oz) Diced green Chiles
1 Can (10 oz) Mild enchilada sauce
3 C cooked chicken or 3 cans chicken or turkey, drained (save the juices for broth!)
12 Corn tortillas, torn into bite size pieces (or Tortilla chips)
1 ½ C grated Cheese (Cheddar)

Save 1/2 C. of grated cheese and mix all other ingredients in a bowl. Pour mixture into 9×13 pan and top with remaining cheese. Cover and bake at 350 for 45 minutes. This casserole can be made ahead and put in the fridge. (Allow for extra baking time if you do this.)

And finally, a fun drink to make using your rice.

Horchata

1 cup uncooked white long-grain rice

5 cups water1/2 cup milk (1 1/2 T. powdered milk + 1/2 Water)

1/2 tablespoon vanilla extract

1/2 tablespoon ground cinnamon

2/3 cup white sugar

DIRECTIONS: Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours. Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.

Make sure and check back Wednesday for my Mother’s day Giveaway!  YES!!!!

© 2009 – 2010, Crystal-Everyday Food Storage. All rights reserved.

Condensed Cream of Celery Soup

1 C. Magic Mix
¾ C. Water from Cooking Celery
1 C. Chopped Celery, cooked and drained (I use dehydrated celery and use the water left over from hydrating the celery as my water)
Pinch of Celery Seed
1 t. Dry Parsley Flakes (optional)

Combine magic mix and water from cooking celery. Stir constantly over medium-high heat until it thickens. Add in celery, celery salt and parsley. Use in any recipe calling for canned Cream of Celery soup.

Now for a recipe to use the Cream of Celery…I know a lot of people use cream of mushroom in their tuna fish casserole, but personally I like the flavor of cream of celery a lot more. Give it a try!

Tuna Fish Casserole

3 Cans of Tuna, drained

2 Cans of Cream of Celery Soup

2 C. Grated Cheddar Cheese

12-16 oz. wide noodles, cooked

1 Bag of Peas

Mix together and put in microwave until mixture is warm put on cooked noodles.

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET

© 2008 – 2010, Crystal-Everyday Food Storage. All rights reserved.

I got this recipe from the woman that inspired me to start food storage and I love it! What kid doesn’t love tator tots? Plus, it sneaks in a vegetable, is SUPER easy to make, and is delicious. I always like to try and make things festive so I wrote on mine for Halloween…maybe your ketchup writing will be better.

© 2008 – 2010, Crystal-Everyday Food Storage. All rights reserved.

My husband grew up on Sour Cream Chili Bake. It actually is REALLY REALLY good and REALLY REALLY easy. It’s what I make anytime I need to bring dinner to a family with kids because I know they’ll see the Fritos on top and be excited to eat it. I guess that is why they ate it on Halloween because they were excited they got to eat the Fritos…I don’t know…it’s just not blood and guts.

© 2008 – 2010, Crystal-Everyday Food Storage. All rights reserved.