Wheat Watchers

Preparedness and Planning Group

  • Get it Together

    Wheat Watchers meets monthly on the 3rd Wednesday at 7:00 pm at Kathy's house.

    We've talked the talk, now it's time to walk the walk. I'm letting the blog, newsletter and e-mail do most of the talking and leaving the meetings open for much more DOING!

  • Upcoming Events:

    • TUES April 17 - Homemade Mixes
    • TUES May 15 - TBA
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    • TUES July 17 - TBA
    • RUES August 21 - TBA
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Archive for the ‘recipes’ Category

Food Storage Recipe Monday

Posted by imawheatwatcher on March 26, 2012

Chili Frito Pie

Ingredients:

2 cans chili

1 can black beans, drained and rinsed

1 can corn, drained

1 can refried beans

1 bag chili Freetoes

2 cups shredded cheddar cheese

Mix all the canned ingredients together in a bowl. Spread into a 9×13 Pyrex casserole dish. Sprinkle with cheese and about 4 cups of Freetoes. Cover with tin foil and bake at 350 until hot and bubbly clear through and cheese is melted.

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Food Storage Recipe Monday

Posted by imawheatwatcher on March 19, 2012

Taco Beans
1 can black beans, rinsed & drained
1 can kidney or pinto beans, rinsed & drained
1-2  sm cans tomato sauce (depends on how saucy you like it!)
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp cumin
1 tsp chili powder (adjust for your tastes)
1/2 tsp dried oregano and/or dried cilantro
Heat through and simmer for 1 min (or I just microwave for 3 min)
* You can use this for burritos, tacos, or even cafe rio type salads.
Recipe from Lisa R.

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Food Storage Recipe Monday

Posted by imawheatwatcher on March 12, 2012

Fruit Jell-O Cookies
1/2 Cup sugar
3/4 Cup shortening (butter works well too)
1 3oz. pkg flavored Jell-O (lime or other green colored Jell-O)
2 eggs (2 T. Dry Powdered Eggs + 1/4 C. Water)
1 tsp. vanilla
2 1/2 Cups flour (I used half white wheat, half all-purpose)
1 tsp baking powder
1 tsp salt
2-3 drops green food coloring

Mix first five ingredients. In separate bowl, combine dry ingredients and blend into first mixture. Roll into nickel sized balls, place three together and place on ungreased cookie sheet. Flatten balls with flat cookie stamp or glass bottom. Bake 6 to 8 minutes at 400 degrees.

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Food Storage Recipe Monday

Posted by imawheatwatcher on March 5, 2012

A Call for Help!

I have exhausted every recipe of mine that is or can be turned into a food storage recipe. If any of you have any recipes that you would like to post on the blog , PLEASE email me at kelawrence05 at gmail dot com.

Thanks!

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Food Storage Recipe Monday

Posted by imawheatwatcher on February 13, 2012

Today I thought it would be a great day to learn how to replace oil and butter with beans in our baking. It adds more fiber and will make the treats a little healthier, especially if we are using wheat flour in our baking.

How to Use Food Storage Beans for Butter and/or Oil

Click the above link and come back and tell me what you would like to bake using this method.

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Food Storage Recipe Monday

Posted by imawheatwatcher on February 6, 2012

Shredded BBQ Chicken

4 chicken breasts

1 bottle of your favorite BBQ sauce (I use KC Masterpiece. I am from Kansas City!)

1/2 bottle of water (I fill the empty BBQ sauce bottle up half way and then shake to get the rest of the sauce out)

Put contents into slow cooker. Cook on low for 6-8 hours and high for 3-4 hours. Shred chicken and place back into sauce. Make these rolls and you will have one delicious BBQ chicken sandwich.

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Food Storage Recipe Monday

Posted by imawheatwatcher on January 30, 2012

Parmesan Crusted Chicken

 

cooking spray

1/3 cup all purpose flour

salt and ground black pepper

1 lb. boneless chicken breasts, cut length wise into ½ inch wide strips

1/3 cup milk (1/3 C water + 1 TBS powdered milk)

1/3 cup grated parmesan cheese

½ cup quick cooking oats

¾ teaspoon garlic powder

¾ teaspoon onion powder

½ teaspoon dried oregano

 

Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.

 

In a shallow dish combine flour and ½ tsp. each salt and black pepper. Add chicken to flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable bag, combine parmesan cheese, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through.

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Food Storage Recipe Monday

Posted by imawheatwatcher on January 23, 2012

Zesty Italian Chicken

Ingredients:

4 chicken breasts
1 pkg dry Italian seasoning mix (Good Seasons)
1 can cream of mushroom soup
1 can cream of chicken soup

Directions:

Dice boneless skinless chicken breast in a frying pan. After cooking, put chicken in crock pot with the rest of the ingredients. Cook on low for 4-6 hours.

 

Serve over rice or pasta

I know I got this recipe from a Relief Society meeting but I can’t remember who I got it from. If you know who it is please let me know so I can give credit where it is deserved. 😉

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Food Storage Recipe Monday

Posted by imawheatwatcher on January 16, 2012

Rice Pilaf

Ingredients

  • 2 tablespoons butter
  • 1/2 cup orzo pasta, or spaghetti noodles broken into smaller pieces
  • 1/2 cup diced onion, 1/4 C dried minced onion
  • 2 cloves garlic, minced, 1 TBS garlic powder
  • 1/2 cup uncooked white rice
  • 2 cups chicken broth, 2 C water with 2 TBS chicken bouillon

Directions

  1. Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

Recipe adapted from Allrecipes

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Food Storage Recipe Monday

Posted by imawheatwatcher on January 9, 2012

Sausage Cheese Pie

 

1/2 pkg jimmy dean sausage, you could use freeze-dried or dehydrated sausage crumbles
1 cup shredded cheddar cheese, you could use freeze-dried or dehydrated sausage crumbles
4 eggs, 5 TBS powdered egg + 1/2 C + 2 TBS water
1/2 cup milk, use 1 TBS powdered milk + 1/2 C water
frozen pie crust, or make your own from scratch

the making part:
brown sausage; drain.
mix all ingredients together.
pour in frozen pie crust.
bake 350′ for 30 minutes or until firm & golden brown. <–it’s best to set these on a cookie sheet while baking. it helps brown the buttom of the crust.

 

Original recipe from Rachel Griffith

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