Garden Vegetable Garlic Pizza-Food Storage Recipes (my ode to pizza!)
Okay, so you may or may not know this about my family but we LOVE pizza. I don’t know if I should admit this or not but we eat it probably once a week….which before I made our own pizza was expensive (very, very expensive…even with coupons). When I first started making pizzas I stuck with the originals (Hawaiian, Mushroom & Olive, etc.) but as I’ve branched out, I’ve discovered some really fun things you can do with pizza….and food storage! Now, obviously if you’re making your own pizza crust you’re using your food storage, and why not try it with whole wheat?! I noticed over the summer that Papa John’s is now marketing a whole wheat pizza (which of course costs more). So if Papa John’s sells it…there is no reason why you can’t make it! Personally for a pizza crust, I either do the 30 Minute Pizza Crust, or the EZ Bread Dough Recipe. But enough about the crust..that is the boring part…let’s talk toppings (other than pepperoni). Papa Murphy’s has this pizza that I LOVE. It has this white garlic sauce, mozerella cheese, fresh vegetables and chicken. I had always wondered what that oh so delicious secret sauce was…until it dawned on me…it’s a WHITE SAUCE with GARLIC. Well…good grief…I know how to make a white sauce (and pretty easily I might add), thanks to magic mix. So yes, I was very pleased with myself when I could make that Papa Murphy’s pizza, just how I liked it, at a fraction of the cost…and so can you! Here’s how…
Garden Vegetable Garlic Pizza
1 Pizza Crust
1 Grilled Chicken Breast (optional)
Fresh Vegetables (which ever your family likes, if you choose to do broccoli like I do, you’ll need to slightly cook the broccoli before adding it to your pizza or it will be too crunchy)
Mozarella Cheese
1 C. Garlic White Sauce (2/3 C. magic mix, 1 C. water, and 2 T. fresh, minced garlic-garlic should be done to taste, mix over medium high heat until it thickens)
Asiago Cheese (optional) I just like to put a little on top
Place garlic white sauce on top of crust, then cheese, then toppings and bake.
Hachacha Salad: 3 Month Supply Food Storage Recipes
Alright, I think most people call this salad Taco Salad but growing up we called it Hachacha Salad…which I love because a) it’s really fun to say and b) it’s sounds better than plain old taco salad. The theory is the same though and I love to serve this for guests in the Summer time because they build their own (and I hate it when people don’t like what I made or pick around my food) and you can use a lot of items from your 3 month supply as well as your garden. Here are some ideas of what you can put on your salad….
Hachacha Salad
- lettuce
- chili (or any kind of beans but I like it spicy)
- tomatoes
- avocados
- olives
- green onions
- cheese
- jalapenos (I love any good excuse to put jalapenos in my food
- sour cream
- salsa
- corn
- fritos or tortilla chips
- Ranch dressing (I think this is optional but some people don’t think it’s a salad without an official salad dressing
- name your own topping! Anything you would put on tacos would taste great on this salad.
Too much Zucchini?-More Food Storage Recipes
I realized today that most people probably aren’t still waiting for their zucchini plants to really get going like I am, so I’ll stop procrastinating this post! Zucchini is really great the first couple times you eat it but can get old when your plant is giving you 3-4 a DAY! Here are three great recipes that you can use with your zucchini but you can also shred the zucchini and freeze it for up to 6 months and use it in recipes during the winter or you can de-hydrate it (assuming you have a dehydrator). Dehydrating is a great way to store those summer vegetables you have too much of. (Sun dried tomatoes are DELICIOUS!…a post on that to come later…assuming my tomato plants start going 
Zucchini Food Storage Recipes
The Ultimate Zucchini Bread
(no joke! you’ve got to give it a try!)
Death by Chocolate Zucchini Cake
(A ultra delicious snack cake…which means you don’t have to frost it! Less time and calories!)
Spaghetti Zucchini Bake
(A wonderfully easy and delicious dinner!)
Okay, so now that I’m drooling over these recipes and jealous of anyone who has an overactive zucchini plant at this point…I’m going to go outside ASAP and hope I have lots of delicious zucchinis waiting to be eaten by ME! Wish me luck!
*Also, if you missed my post on canning last week, make sure you check it out by clicking HERE. It will get you over any fears you may have of canning at the cannery, checking out a canner, or all o the above.
Strawberry Freezer Jam-Food Storage Recipes
This is by far the easiest and most delicious of all the food storage recipes! I like to put this jam on sandwiches, waffles, crepes, ice cream…pretty much I could put this on any food and I think it would taste good. (Okay, maybe not ANY food but A LOT of foods
My sister-in-law makes this jam all of the time and it is a great way to ease your way into food storage canning and making your own sauces, jams, salsas, etc. Of course I have a how-to video for you to watch. So enjoy, and watch for good sales on berries or use the berries in your garden! ENJOY!
MCP Pectin Freezer Jam
3-1/4 cups prepared fruit (buy about 2 qt. fully ripe strawberries)
1/4 cup fresh lemon juice
1 box MCP Pectin
1 cup corn syrup
4-1/2 cups sugar, measured into separate bowl
Directions:
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
CRUSH strawberries thoroughly, one layer at a time. Measure exactly 3-1/4 cups crushed strawberries into large bowl. Stir in lemon juice. Stir in pectin; let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Here are links to more information about the pectin and freezer containers I use for my Freezer Jam.
MCP Pectin-click HERE for more information
Ball Freezer Containers-click HERE for more information (I use the 16 oz. size)
