Friday, February 6, 2009

Three more meals....ready, set, go!

Ok, here you go. As you can see, it is 9:24 on a Friday night. That's how exciting I am. To top it off, I just finished canning apples. That's what happens when the hubby works on Friday nights. No fun. But, I was productive. (for the new followers, these are for year supply recipes)

Recipe #4

Chicken with Raspberry or Peach Chipotle Glaze, Mashed Potatoes and Green Beans

For glaze:
1/2 cup peach or raspberry jam
1/4 cup lime juice, fresh or bottled if for food storage only
1 canned chipotle pepper in adobo sauce, seeded and chopped (1 pepper, not 1 whole can)
*once you open the can, you can individually freeze the other peppers for later use
1 tsp adobo sauce from can of chilies
2 T chopped fresh cilantro, 1 T. dried if for food storage
4 chicken breasts or 10 tenders. For food storage, use 1 Q. of pressure canned chicken
(this recipe will not work with Costco canned chicken)

Mix jam, lime juice, Chile and heat over low heat until jam melts. Stirring occasionally. Stir in chopped cilantro and set aside. If using fresh chicken, sprinkle chicken with garlic, salt, pepper and cumin and rub in. Grill chicken and during last few minutes, glaze while barbecuing. If using canned chicken, season chicken lightly then put on skewers then glaze. BBQ to heat and for flavor.

Mashed Potatoes from Dried potato flakes
Green Beans from Cans (Yuck, only if I have to)

Recipe #5

BBQ Beef Sandwiches, Corn, Baked Beans

1 Qt. of Canned Beef
1 Bottle of favorite BBQ sauce
ingredients for hamburger bun recipe, basic flour, salt, yeast, etc.
2 Cans corn (I always keep frozen organic corn from Costco in the freezer but canned in case
no power)
1 Lg can of Baked Beans- Ketchup, mustard, brown sugar, Worchestershire sauce to flavor.

Recipe # 6

Chicken Curry Soup/ Bread

1/2 C. butter or 1/2 cup oil
1 C. onion, chopped or 1/2 cup dried, reconstituted
2 carrots, peeled and chopped or dried reconstituted
1 T. curry powder
6 Cups chicken broth
1/4 cup dried parsley
1/2 cup rice
2 C. chopped cooked chicken
1 C. half and half or 1. C. evaporated milk
10 oz peas, canned , fresh or freeze dried
Salt and Pepper to taste
Ultra Gel to thicken

Melt butter or heat oil in large pan. Add onions, carrots and curry powder. Cook over low heat until veggies are tender. Add broth, rice and parsley and simmer 25-39 minutes. Stir in cooked chicken, milk, peas and simmer until warm. Season with salt and pepper and thicken with Ultra Gel.

Any Bread or Muffin recipe to go with it

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