EVERYDAY FOOD STORAGE » Pasta

Fall Harvest Alfredo: Magic Mix Food Storage Recipes

Crystal — Tue, 13 Oct 2009 08:00:00 +0000

I know you’re wondering…and YES! this has pumpkin in it. It is such a great fall dinner with the pumpkin alfredo sauce, chicken and apples! The alfredo is made from our favorite, magic mix and is easy! (for a video on how to make magic mix click HERE.)This is totally kid friendly (the alfredo is sweet with spices not sugar) and has apples in it. It was so fun and UNIQUE!! I’ve even included a video to show you just how EASY it is to make a white sauce out of your magic mix!

Fall Harvest Alfredo-serves 4

2/3 C. Magic Mix
1 C. Water
1/4 C. Shredded Parmesan Cheese (If you use canned parmesan cheese it will be thicker)
1/2 C. Cooked and Pureed Pumpkin
1/2 t. Cinnamon
Dash of Nutmeg
1/4 C. Sour Cream or Cream Cheese
1 C. chopped Chicken
4 C. favorite pasta
Chopped Apple (to garnish, 1/2 an apple per person)

Instructions

1. Get you noodles boiling and chicken cooking.

2. Make a white sauce from magic mix by combine magic mix and water in sauce pan over medium high heat, stirring constantly until it boils and thickens. Once the sauce is thickened, turn heat to low and add parmesan cheese, pumpkin, spices, and sour cream.

3. Combine noodles, chicken, and sauce and serve immediately.

4. Garnish with chopped apples.

Thai Peanut Chicken Noodle Salad-Pasta Food Storage Recipes

Crystal — Wed, 20 May 2009 07:00:02 +0000

If you think spaghetti noodles are only for spaghetti…think again! This is honestly my new favorite summer “salad” recipe and I plan on bringing it to potlucks, family events, friend events…well you get my drift. It is so different (and by different I don’t mean disgusting, I mean different as in not the same old thing you see at family get togethers). It is good warm or cold…so you know, perfect for leftovers. You’ve got to give this try it’s one of my favorite food storage recipes! It has a little zip, a little zang, and a lot of taste!

Thai Peanut Chicken Noodle Salad

1 C. Asian Sesame Dressing (I use Ken’s Steakhouse light version)
2 Tbsp. soy sauce
2 cooked boneless skinless chicken breasts, cut into chunks
2 Tbsp. crunchy peanut butter
2 Tbsp. honey
1/2 tsp. crushed red pepper
1 pkg. (1 lb.) thin spaghetti
4 green onions, sliced
1 cup chopped cilantro

Directions

Cook spaghetti as directed on package. Toss cooked chicken chunks with 1/4 c. Asian Sesame Dressing. Mix remaining dressing mixture, peanut butter, honey and crushed red pepper.

Drain spaghetti. Add to chicken mixture with peanut butter mixture and all remaining ingredients; mix lightly. Serve warm or chill in fridge for 4 hours before serving.

Cream of Celery Condensed Soup: Magic Mix Food Storage Recipes

Crystal — Thu, 13 Nov 2008 20:01:41 +0000

This soup is so great. I used it in my favorite casserole (Tuna Fish Casserole) and couldn’t believe how much better it was! Hopefully with these three soups (cream of chicken, mushroom, and celery) you can make any of your family’s favorite casseroles!

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

Mamma Mia Spaghetti: Pasta Food Storage Recipes

Crystal — Fri, 26 Sep 2008 05:00:00 +0000

Spaghetti has always been my favorite meal and what I grew up asking for on my birthday. I was so shocked to find out how EASY and DELICIOUS home made spaghetti sauce can be. My favorite part is that it can be made entirely from your canned three month supply (assuming you go meatless) or you can add meat too. Also, did you know it’s something you can do in a slow cooker and have it simmering all day (and smelling good all day)? Sauces always taste better the longer they can simmer. It’s fast, easy, and delicious…not to mention you can use some of those cannery noodles.

Spaghetti Sauce

2 T olive or vegetable oil
1 C fresh or 1/4 C dry onion chopped (1 med to large onion)
2 small green bell pepper, chopped (1/2 C)
2 large cloves garlic, minced or finely chopped
2 cans (14 ½ oz.) diced tomatoes, undrained
3-4 cans (8 oz.) tomato sauce
2 T chopped fresh or 2 tsp dried basil leaves
1 T chopped fresh or 1 tsp dried oregano leaves
½ tsp. salt
¼ tsp. pepper

Saucepan on the Stove Directions:
Heat oil in 3-quart saucepan over medium heat. Cook onion, bell pepper and garlic in oil 2 minutes, stirring occasionally.
Stir in remaining ingredients, . Heat to boiling; reduce heat. Cover and simmer 45 minutes
Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year.

Slow Cooker Directions:
Omit the oil (unless you are using olive oil for flavor)
Mix the remaining ingredients together in 3 ½-6 quart slow cooker.
Cover and cook 6-8 hours.

Serving with:
1 lb. cooked ground beef, Meatballs, or Italian Sausage
1 to 1-1/2 lb Spaghetti pasta, cooked
Tossed salad

Time saving Tip: When you buy hamburger or ground italian sausage cook it before you put it 1 lb. packages in the freezer. That way it’s one mess but you’ve cooked the hamburger for multiple meals in advance. No need to thaw before you add it to the spaghetti sauce, if you let it simmer, it thaws in the sauce. EASY!!!

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

Tuna Fish Casserole: Food Storage Recipes for Kids

Crystal — Wed, 20 Aug 2008 03:14:00 +0000

Why you should LOVE cooking with your kids-it’s learning in disguise!
From the Penn State Cooperative Extension

Most children learn quickly that eating is fun. They also enjoy helping adults cook. Put the two together and you have the perfect recipe for learning. Children learn best when they’re busy and interested in what they are doing.
When children are busy scrubbing, mixing, stirring, kneading, spreading, tossing, squeezing, and pouring, they don’t realize there’s a special ingredient that you’re adding: It’s called learning!

• Cooking involves reading and talking. There is much to talk about as a recipe is read, followed, and prepared.

• Children learn math skills through counting, measuring, and following step-by-step directions.

• Science is learned as children see how food changes during cooking. They learn about hot and cold, floating and sinking, dissolving, melting, and freezing.

• Good nutrition is encouraged through cooking. Seeing exactly what goes into a recipe helps children learn to make better decisions about the food they eat.

• Children can learn about and connect with other cultures as they prepare foods from various cultural groups.

• Thinking skills are developed as children learn to compare and make relationships in food preparation. If we use too much flour in our cookie recipe, the result is a dry, hard cookie. Proportions are easily mastered when children learn that if you double the ingredients in the cookie recipe, you get double the cookies.

• Social skills are practiced in cooking when children work together, take turns, and solve problems. Most importantly, self-esteem abounds when children prepare foods for themselves and others.

Here’s another great recipe to try with your kids in the kitchen…

This meal is great for young children to help with or for children who are old enough to cook an entire meal by themselves. It is just as easy as the macaroni and cheese in a blue box, all they need to know how to do is boil water and cook noodles.

Tuna Fish Casserole

Ingredients:
2 C. Elbow Macaroni (Yeah for food storage!)
3 Cans Tuna Fish, drained
2 Cans Cream of Celery Soup
2 C. Cheese
1 12 oz.-16 oz. Bag of Peas

Instructions:
In a large pot, bring water to boil. Add macaroni and cook for 12-13 minutes, or until soft. Add peas for last 3 minutes of cooking. Drain macaroni and peas. Combine drained tuna, Cream of Celery Soup, and cheese and heat over medium heat until the cheese is melted. Add the macaroni and peas and stir.

Round out the meal:
Serve with baby carrots or tomato wedges, fresh salad (let children have some fun and pick the toppings for the salad), and milk.

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

Food Storage Alfredo: Magic Mix Food Storage Recipes

Crystal — Sat, 14 Jun 2008 03:07:14 +0000

You may remember that I’ve developed a little love affair with Magic Mix. You know that little mix I make with flour, powdered milk, and butter to make incredibly easy white sauces. This meal is easier and CHEAPER then you’d ever imagine…now that we can use food storage and our little friend Magic Mix! First grill up some chicken (personally I use thighs because they have more flavor and are much cheaper). While your chicken is grilling make your parmesan white sauce (a.k.a alfredo sauce) out of your MAGIC MIX!!

Food Storage Magic Mix Alfredo Sauce

Recipe type: Dinner

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Magic Mix makes this popular sauce easier then ever to make. I promise you and your family will never guess you’ve sneaked in your food storage powdered milk.

Ingredients

2/3 C. Magic Mix
1 C. Water
1 C. Parmesan Cheese
dash of salt and pepper

Instructions

In saucepan combine Magic Mix and water. Stir rapidly (I use a wire wisk) over medium heat until it starts to bubble.
Add parmesan cheese to white sauce and a dash of salt and pepper.
Serve over hot noodles.

Notes

You can stop here and have alfredo sauce or add in 1/4-1/2 C. pesto to make a creamy pesto sauce. Personally I buy my pesto at Costco and divide the large bottle into small ziploc bags and freeze.

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