This recipe is based off of one we eat ALL the time. It is delish & so easy to make with the bottled chicken. Have you tried bottling your chicken yet? If not, you need to! It makes dinner time a snap!
So the recipe is for Black Bean Burritos. It is one I got from my sister years ago & I think she got it from Cooking Light. Regardless, it is yummy & should be added to your regular meal rotation anyway! For the 90-Day version I am removing the tortilla portion {as I haven't figured out how to store those yet, nor have I tried my homemade recipe yet} and putting the burrito mixture over rice.
Black Bean Burritos
1 pint canned chicken {I think the recipe really calls for 3 C, but I put it in terms of my food storage stash}
1/2 C onion
3 garlic cloves {these will probably get skipped, or I will use some garlic powder to help}
1/3 C barbecue sauce {I use Sweet Baby Ray's...it's the best!}
1 - 15 oz can black beans
1/2 C cheese {Wendy DeWitt talked about a place you can order real cheese online...need to research}
1/4 C sour cream {this will probably be omitted, sadly}
The rice recipe is as follows:
1 C rice
1 - 11 oz can beef consommé
1 soup can of water (11 oz)
Showing posts with label Food Storage. Show all posts
Showing posts with label Food Storage. Show all posts
Tuesday, April 14, 2009
Monday, April 13, 2009
90 Day Supply
I've had several inquiries regarding my game plan for organizing my 90-Day food supply.
Here is where I am at...I am starting with the 90-Day but keeping my eye focused on the 1 year as well. 1 year is definitely the final goal, but we are starting with the 90-Day.
Most of my ideas have come from my sister, sister-in-law & an enrichment I attended last week by Wendy DeWitt. She has an AWESOME approach that is so similar to what I was wanting that I am taking most of her ideas & applying them to my own supply. If you want her online "book" of sorts {it is a 16 page PDF file} email me & I will forward it to you. She gives them out for free & our Relief Society sent us each a soft copy of one.
Basically my approach is to make a menu of sorts for 1 week & then multiply those items by 13 weeks {as I think there are 13 weeks, not 12 in a 3 mos supply} and then start shopping the sales for those items.
Thus far, I will probably rotate 5 breakfasts & 9 or 10 dinners. They are all simple, but will do the trick if we are hungry!
One thing that really struck me at enrichment when Wendy was teaching us was thinking about how we could jeopardize our spiritual well-being to accommodate our temporal well-being. Meaning, as mothers {and fathers, I'm sure too}, we'd go to any length to feed our children. And I mean any length. When she mentioned that I realized she was right...how horrible would it be to watch your children go hungry? She also based her approach on worst case scenario...no running water, no electricity.
Okay enough of that. Here is the nitty gritty. I am writing each recipe down on a 4x6 card. The single recipe on one side, the recipe multiplied by 13 in the other. Then I know the exact quantities I need of each item...down to the water. Do not forget to include the water you will need! In the PDF file Wendy gave us she has the conversations of TB into cups & how much rice is in 1 #10 can etc, etc...super helpful.
And to be honest...this is about as far as I've gotten! I have to say it has already been helpful to have a general idea of what meals I am doing, as I at least know what items I need & I've been able to capitalize on a few sales already.
One of my dinners is going to be SW Chicken Soup. The recipe is as follows:
1 - 12 oz jar salsa verde {EASY! Don't have to can, just buy & put on your shelf!}
3 C Cooked Chicken {This is where my canned chicken will come in...or you can use the Costco stuff}
1 - 15 oz can cannelloni beans - drained {Again, easy...buy & put on your shelf}
3 C chicken broth {buy & shelve}
1 t cumin {buy & put on shelf}
2 green onions chopped {I have some dried ones from the cannery, but these could also be skipped}
1/2 C sour cream {can be skipped, but I am working on finding a good solution!}
Tortilla Chips {I've heard of people vacuum sealing these...so far, I eat these all the time anyway, so I just have extra bags on hand...need to work on refining this.}
I will keep you posted as I go...I've ordered my Solar Oven & once it gets here {who knows when that will be}, I'll try it out & let you know how it goes.
Next on my list...learn how to make bread. Find my favorite recipe. Perfect it. And jam...gotta learn how to do jam...that will be our daily lunch...bread & jam. yum!
Here is where I am at...I am starting with the 90-Day but keeping my eye focused on the 1 year as well. 1 year is definitely the final goal, but we are starting with the 90-Day.
Most of my ideas have come from my sister, sister-in-law & an enrichment I attended last week by Wendy DeWitt. She has an AWESOME approach that is so similar to what I was wanting that I am taking most of her ideas & applying them to my own supply. If you want her online "book" of sorts {it is a 16 page PDF file} email me & I will forward it to you. She gives them out for free & our Relief Society sent us each a soft copy of one.
Basically my approach is to make a menu of sorts for 1 week & then multiply those items by 13 weeks {as I think there are 13 weeks, not 12 in a 3 mos supply} and then start shopping the sales for those items.
Thus far, I will probably rotate 5 breakfasts & 9 or 10 dinners. They are all simple, but will do the trick if we are hungry!
One thing that really struck me at enrichment when Wendy was teaching us was thinking about how we could jeopardize our spiritual well-being to accommodate our temporal well-being. Meaning, as mothers {and fathers, I'm sure too}, we'd go to any length to feed our children. And I mean any length. When she mentioned that I realized she was right...how horrible would it be to watch your children go hungry? She also based her approach on worst case scenario...no running water, no electricity.
Okay enough of that. Here is the nitty gritty. I am writing each recipe down on a 4x6 card. The single recipe on one side, the recipe multiplied by 13 in the other. Then I know the exact quantities I need of each item...down to the water. Do not forget to include the water you will need! In the PDF file Wendy gave us she has the conversations of TB into cups & how much rice is in 1 #10 can etc, etc...super helpful.
And to be honest...this is about as far as I've gotten! I have to say it has already been helpful to have a general idea of what meals I am doing, as I at least know what items I need & I've been able to capitalize on a few sales already.
One of my dinners is going to be SW Chicken Soup. The recipe is as follows:
1 - 12 oz jar salsa verde {EASY! Don't have to can, just buy & put on your shelf!}
3 C Cooked Chicken {This is where my canned chicken will come in...or you can use the Costco stuff}
1 - 15 oz can cannelloni beans - drained {Again, easy...buy & put on your shelf}
3 C chicken broth {buy & shelve}
1 t cumin {buy & put on shelf}
2 green onions chopped {I have some dried ones from the cannery, but these could also be skipped}
1/2 C sour cream {can be skipped, but I am working on finding a good solution!}
Tortilla Chips {I've heard of people vacuum sealing these...so far, I eat these all the time anyway, so I just have extra bags on hand...need to work on refining this.}
I will keep you posted as I go...I've ordered my Solar Oven & once it gets here {who knows when that will be}, I'll try it out & let you know how it goes.
Next on my list...learn how to make bread. Find my favorite recipe. Perfect it. And jam...gotta learn how to do jam...that will be our daily lunch...bread & jam. yum!
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