It is caselot time again. There are tons of great deals at Smith's. Here are some examples:
Betty Crocker brownie mix $12 case of 12= $1 each (Make the low fat brownie mix in my bean post!)
Kroger mandaring oranges (11 oz), $7.99 case of 24=$.33 each
Nalley canned chili $20.99 case of 24=$.88 each
Kroger chunk tuna $23.99 case of 48=$.50 each
Kroger vegetable oil (48 oz), $18.00 case of 9= $2 each
Kroger mushrooms $11.99 case of 24= $.50 each
Kroger chicken broth $11.99 case of 24= $.50 each
Hunt's pasta sauce $8.99 case of 24= $.75 each
Libby's canned vegetables $6 case of 12= $.50 each
**Kroger canned beans $11.99 case of 24= $.50 each
These per can prices are SOOOO much less than what you pay when you shop a "what I need each week" shopping list. If you haven't started your food storage yet, pick one ingredient from above that you use on a regular/semi-regular basis and make your first case-lot purchase this week! You'll love having it on hand the next 24 times you need it! Sale goes through next Tuesday, April 13.
Beans are on sale, so if you are interested in trying to substitute some of your oil/butter in your baking with bean puree, now's the time to do it for only $.50 a can! (see earlier post on beans)
Have a great week! :)
Heidi
Thursday, April 8, 2010
Beans
The rule of thumb for replacing the fat in your recipes with a bean puree is to match the color of beans to the recipe. So, the following chocolate recipes use black beans. A chocolate chip cookie or peanut butter cookie would be better with a white bean or pinto bean puree. I have heard some recipes that don't turn out well with the puree, will do well with half puree and half oil/butter. Even if you replace half of a recipe's butter, think of the fat and calories you cut out and the fiber you add by making this switch! It is also a creative way to still be able to bake if you were to live off your food supply and ran out of fats in your storage.
Low-Fat Peanut Butter Brownies
1 pkg. (18.3 oz.) Brownie Mix
1-1/3 C. Water
1/3 C. Oil (1/3 C. Black Bean Puree)
2 Eggs (2 T. Dry Egg Powder + ¼ C. Water)
1 C. Peanut Butter Chips
Preheat oven to 350°F. Mix ingredients until just moistened. Pour into greased
pan and bake immediately. Check brownie mix package for baking times for
your pan.
**Tip** Replacing all of the oil with black beans will create a cake like brownie.
If you like your brownies chewy, only replace half of the oil with mashed black
beans.
Low-Fat Devil’s Food Bundt Cake (this is the cake I served)
1 pkg. (18.25 oz.) Devil’s Food Cake Mix
1-1/3 C. Water
½ C. Oil (1/2 C. Black Bean Puree)
3 Eggs (1/3 Dry Egg Powder + 2/3 C. Water)
Preheat Oven to 350°F. Grease sides of Bundt® pan. Blend ingredients in large
bowl at low speed until moistened about 3 seconds. Beat at medium speed for
2 minutes. Pour batter in pan and bake immediately. Check cake mix box for
specific baking times. Allow cake to cool in pan for 5 minutes before turning
out onto cooling rack. Dust with powdered sugar when completely cool.
**Black Bean Puree**
Cooked Black Beans
Reserved Cooking Water
-or one can Black Beans
Blend Black Beans and enough water (or entire
can of beans) in blender to make a thick paste.
Wondering if you should store dry beans, but not sure what to do with them if you do?? Here's a little blip from www.everydayfoodstorage.net that you could print out and tape to your barrel of beans and forget about until wartime ;) Or I guess you could use it... I'm just so sold on 50 cent case lot canned beans!!!
Cooking your DRY Beans:
Quick Soaking – For each pound of beans, add 10 cups hot water; heat to boiling and let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour.
Overnight Soak – For each pound (2 cups) dry-packaged beans, add 10 cups cold water, then let soak overnight, or at least 8 hours.
Cooking Beans - Once your beans have soaked and tripled in size, it’s time to cook them. The most important step in this process is to drain off the soaking water and rinse the beans before cooking to help decrease the gas side effect. Depending on the bean variety, it will take 30 minutes to 2 hours to cook. Make sure and check the package for more specific directions. You’ll know the beans are done when they are tender, but not overcooked. If your beans have been sitting in your food storage for a long time you will need to cook them for a longer period of time. Cool the beans in their cooking liquid if you are not adding them to another liquid, like a soup, when they are done cooking.
Low-Fat Peanut Butter Brownies
1 pkg. (18.3 oz.) Brownie Mix
1-1/3 C. Water
1/3 C. Oil (1/3 C. Black Bean Puree)
2 Eggs (2 T. Dry Egg Powder + ¼ C. Water)
1 C. Peanut Butter Chips
Preheat oven to 350°F. Mix ingredients until just moistened. Pour into greased
pan and bake immediately. Check brownie mix package for baking times for
your pan.
**Tip** Replacing all of the oil with black beans will create a cake like brownie.
If you like your brownies chewy, only replace half of the oil with mashed black
beans.
Low-Fat Devil’s Food Bundt Cake (this is the cake I served)
1 pkg. (18.25 oz.) Devil’s Food Cake Mix
1-1/3 C. Water
½ C. Oil (1/2 C. Black Bean Puree)
3 Eggs (1/3 Dry Egg Powder + 2/3 C. Water)
Preheat Oven to 350°F. Grease sides of Bundt® pan. Blend ingredients in large
bowl at low speed until moistened about 3 seconds. Beat at medium speed for
2 minutes. Pour batter in pan and bake immediately. Check cake mix box for
specific baking times. Allow cake to cool in pan for 5 minutes before turning
out onto cooling rack. Dust with powdered sugar when completely cool.
**Black Bean Puree**
Cooked Black Beans
Reserved Cooking Water
-or one can Black Beans
Blend Black Beans and enough water (or entire
can of beans) in blender to make a thick paste.
Wondering if you should store dry beans, but not sure what to do with them if you do?? Here's a little blip from www.everydayfoodstorage.net that you could print out and tape to your barrel of beans and forget about until wartime ;) Or I guess you could use it... I'm just so sold on 50 cent case lot canned beans!!!
Cooking your DRY Beans:
Quick Soaking – For each pound of beans, add 10 cups hot water; heat to boiling and let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour.
Overnight Soak – For each pound (2 cups) dry-packaged beans, add 10 cups cold water, then let soak overnight, or at least 8 hours.
Cooking Beans - Once your beans have soaked and tripled in size, it’s time to cook them. The most important step in this process is to drain off the soaking water and rinse the beans before cooking to help decrease the gas side effect. Depending on the bean variety, it will take 30 minutes to 2 hours to cook. Make sure and check the package for more specific directions. You’ll know the beans are done when they are tender, but not overcooked. If your beans have been sitting in your food storage for a long time you will need to cook them for a longer period of time. Cool the beans in their cooking liquid if you are not adding them to another liquid, like a soup, when they are done cooking.
Dry Milk
I noticed after the class I taught in January that some food storage recipes were listing different amounts of dried milk per cup of water. SO... to help you avoid running into the same confusion, here's the scoop. "NONFAT DRY MILK" which is what is sold by the cannery requires 3 Tbs powder to one cup of water. "INSTANT dry milk" which is what is usually found at the grocery store requires 1/3 cup powder to one cup water. So, be careful. The cannery shopping girls are saying 3Tbs and other sites say 1/3 cup. Basically, just know what YOU have in your pantry and watch the wording in recipes to be sure you are using the right measurements.
Remember to NOT warn your family if you use dry milk in recipes or for your family to drink. If switching your family to drinking dry milk, consider first topping off a half gallon of fresh milk with powdered milk to blend the flavors. Be sure to serve the milk COLD and if you still aren't happy with the flavor, try a bit of sugar and/or vanilla.
Here are some links for reference:
http://everydayfoodstorage.net/training-cooking/powdered-milk (great overview of powdered milk)
http://everydayfoodstorage.net/handouts/milk-conversion-charts.pdf (conversion chart for the cannery's "NONFAT DRY MILK")
http://www.hillbillyhousewife.com/powderedmilk.htm (scroll down for an instant powdered milk chart)
DRY POWDERED MILK RECIPES (adjust if using instant)
Blender No-Bake Cheesecake (can't believe how well this turned out! Ask anyone who was at the class)
1 recipe sweetened condensed milk
1 8 oz. pkg. Cream cheese (can’t be low-fat)
1/3 cup lemon juice
1 tsp vanilla
9 inch graham cracker pie crust
1 can pie filling (I always use cherry)
Blend the ingredients for the sweetened condensed milk in the blender. Turn
blender to low and add the vanilla, lemon juice and cream cheese. Gradually
increase the blender speed, until smooth and creamy. (You may have to stop
the blender once or twice to scrape down the sides). Pour into prepared crust.
You will see it start to thicken, even as you spread it into the pie crust! Chill
2 hours. (If you are in a hurry, you can put it in the freezer for half the time,
without changing the properties of the cheesecake at all). Top with pre made
pie filling and serve. Yum!
Sweetened Condensed Milk 14 oz. can
1/2 C. Hot water
1 C. Dry Powdered Milk
1 C. Sugar
1 T. Butter
Blend in blender very well. Can be stored in the
refrigerator or frozen.
Pineapple Banana Freeze
1 C. Unsweetened Pineapple Juice (you can use pineapple juice that you drain
from using canned pineapple just double check that the juice you drained off
is unsweetened)
1/2 of a Medium Banana, cut into 1-inch pieces
2 T. Dry Powdered Milk
1 C. Ice Cubes
Place ingredients in blender jar in order listed. Place cover on blender jar. Turn
blender on and use the “Crushed Ice” setting.
For a nice variation: Omit ice cubes and use 1 C. frozen strawberries.
Makes two 8-ounce servings.
Remember to NOT warn your family if you use dry milk in recipes or for your family to drink. If switching your family to drinking dry milk, consider first topping off a half gallon of fresh milk with powdered milk to blend the flavors. Be sure to serve the milk COLD and if you still aren't happy with the flavor, try a bit of sugar and/or vanilla.
Here are some links for reference:
http://everydayfoodstorage.net/training-cooking/powdered-milk (great overview of powdered milk)
http://everydayfoodstorage.net/handouts/milk-conversion-charts.pdf (conversion chart for the cannery's "NONFAT DRY MILK")
http://www.hillbillyhousewife.com/powderedmilk.htm (scroll down for an instant powdered milk chart)
DRY POWDERED MILK RECIPES (adjust if using instant)
Blender No-Bake Cheesecake (can't believe how well this turned out! Ask anyone who was at the class)
1 recipe sweetened condensed milk
1 8 oz. pkg. Cream cheese (can’t be low-fat)
1/3 cup lemon juice
1 tsp vanilla
9 inch graham cracker pie crust
1 can pie filling (I always use cherry)
Blend the ingredients for the sweetened condensed milk in the blender. Turn
blender to low and add the vanilla, lemon juice and cream cheese. Gradually
increase the blender speed, until smooth and creamy. (You may have to stop
the blender once or twice to scrape down the sides). Pour into prepared crust.
You will see it start to thicken, even as you spread it into the pie crust! Chill
2 hours. (If you are in a hurry, you can put it in the freezer for half the time,
without changing the properties of the cheesecake at all). Top with pre made
pie filling and serve. Yum!
Sweetened Condensed Milk 14 oz. can
1/2 C. Hot water
1 C. Dry Powdered Milk
1 C. Sugar
1 T. Butter
Blend in blender very well. Can be stored in the
refrigerator or frozen.
Pineapple Banana Freeze
1 C. Unsweetened Pineapple Juice (you can use pineapple juice that you drain
from using canned pineapple just double check that the juice you drained off
is unsweetened)
1/2 of a Medium Banana, cut into 1-inch pieces
2 T. Dry Powdered Milk
1 C. Ice Cubes
Place ingredients in blender jar in order listed. Place cover on blender jar. Turn
blender on and use the “Crushed Ice” setting.
For a nice variation: Omit ice cubes and use 1 C. frozen strawberries.
Makes two 8-ounce servings.
Tuesday, November 3, 2009
Heidi's Green & White Burritos
These burritos are easy to make and require mostly "things on hand". They are so easy to throw together, they take under 30 minutes start to finish if you have pre-cooked or canned chicken. Did I mention that they are DELICIOUS? All of the amounts can be played with to suit your tastes. You can also round up the chicken or add an extra can of your favorite ingredient to get 10-12 burritos out of the recipe. There is so much enchilada sauce that it can even be split into two 9x13's for a double batch. Enjoy!
Green & White Chicken Burritos
2 chicken breasts, cooked and shredded (or 1-2 cans)
1 can cream of celery soup (cream of chicken is okay)
1 4.5 oz can chopped green chilis
1 can white beans, drained & rinsed
1 tsp onion salt
1/2 tsp garlic powder
1 Tbs cumin
2 cups cheese (monterey jack is great, or a mexi blend)
1 large can green enchilada sauce (I use Las Palmas)
8 8" flour tortillas
Mix soup, chilis, beans, chicken and seasonings. Butter bottom of 9x13 pan. Pour about 1 cup sauce in bottom and spread around. Fill and roll each tortilla with about 2/3 cup filling and a handful of cheese. Pour remaining sauce over burritos. Sprinkle with remaining cheese. Bake uncovered at 350 for 15-20 minutes until bubbly. This recipe freezes well.
Just a reminder, I consider this "food storage" because cheese and tortillas both freeze well (so long as you allow 2+ days for them to fully thaw in refrigerator) and you can always use canned or pre-cooked and frozen chicken breasts.
Green & White Chicken Burritos
2 chicken breasts, cooked and shredded (or 1-2 cans)
1 can cream of celery soup (cream of chicken is okay)
1 4.5 oz can chopped green chilis
1 can white beans, drained & rinsed
1 tsp onion salt
1/2 tsp garlic powder
1 Tbs cumin
2 cups cheese (monterey jack is great, or a mexi blend)
1 large can green enchilada sauce (I use Las Palmas)
8 8" flour tortillas
Mix soup, chilis, beans, chicken and seasonings. Butter bottom of 9x13 pan. Pour about 1 cup sauce in bottom and spread around. Fill and roll each tortilla with about 2/3 cup filling and a handful of cheese. Pour remaining sauce over burritos. Sprinkle with remaining cheese. Bake uncovered at 350 for 15-20 minutes until bubbly. This recipe freezes well.
Just a reminder, I consider this "food storage" because cheese and tortillas both freeze well (so long as you allow 2+ days for them to fully thaw in refrigerator) and you can always use canned or pre-cooked and frozen chicken breasts.
Sunday, October 4, 2009
Green Tomato Raspberry Jam
These items are great additions to your food storage and are on sale at Smith's through Tuesday:
Campbell's chicken noodle or tomato soups 2/$1, Colgate toothpaste 4.6 oz $.94, Kraft mac & cheese 2/$1.
This is something great to do with your tomatoes that didn't ripen before the frost. Another great thing to do is wrap them in newspaper/paper towels/whatever... and store in a cool place. Mine were ripening slowly into December last year.
Green Tomato Raspberry Jam
4 c. green tomatoes, ground
3 c. sugar
1 (6 oz.) pkg raspberry Jell-O
Grind tomatoes in blender (with skin, uncooked) until fairly smooth. Seeds should still be intact, they give the visual illusion of raspberry jam.
Bring tomatoes and sugar to a boil over medium heat.
Stir & cook for 10 minutes.
Add Jell-O (giving the taste illusion of raspberry jam).
Reduce heat to low. Simmer for 20 minutes.
Spoon into clean, hot Mason jars and seal using inversion method -turn upside down and let sit over night. Check for seal in morning by pushing on lid. If it clicks up and down it didn't seal right. Put that jar in the fridge and use first.
Campbell's chicken noodle or tomato soups 2/$1, Colgate toothpaste 4.6 oz $.94, Kraft mac & cheese 2/$1.
This is something great to do with your tomatoes that didn't ripen before the frost. Another great thing to do is wrap them in newspaper/paper towels/whatever... and store in a cool place. Mine were ripening slowly into December last year.
Green Tomato Raspberry Jam
4 c. green tomatoes, ground
3 c. sugar
1 (6 oz.) pkg raspberry Jell-O
Grind tomatoes in blender (with skin, uncooked) until fairly smooth. Seeds should still be intact, they give the visual illusion of raspberry jam.
Bring tomatoes and sugar to a boil over medium heat.
Stir & cook for 10 minutes.
Add Jell-O (giving the taste illusion of raspberry jam).
Reduce heat to low. Simmer for 20 minutes.
Spoon into clean, hot Mason jars and seal using inversion method -turn upside down and let sit over night. Check for seal in morning by pushing on lid. If it clicks up and down it didn't seal right. Put that jar in the fridge and use first.
Thursday, September 17, 2009
Buttery Breadsticks/Pizza Crust
Well, I haven't been living on my budget and with all the "spending more" I actually have very little to show for in my food storage closet. It's seeming pretty thin, but no better time than case lot time to repent right?
The number one easiest way to begin a food storage that you can lean on and really benefit from having is to buy cases of the foods you frequently use. For example, I blow through chopped green chilies and was always frustrated because I thought I had "just bought a bunch of those" and was out again! But my definition of "a bunch" was five (two of which I immediately used in whatever recipe prompted me to buy them). Welcome to the world of cases and no longer making all these emergency trips to the grocery store (not to mention the serious cash you save by not paying whatever the current full price is every time you shop)!
Anyways, if you are a newbie, just buy a case of two staple items and in a few months from now you'll be sold. For me, some good staples that are on sale are:
Harmons> whole dried eggs, $13.99!!!! (The best sale price in the last year has been $18.99 and I love having these on hand. I am out of fresh eggs right now, but still had pancakes tonight for dinner.)
Smiths> Kroger peanut butter, case of 12 18oz jars, $12 (how much do you usually pay for a jar of peanut butter?? at least twice this much right?)
Smiths> tomato sauce, case of 24, $4.80
***Just add 1Tbs or so of Italian seasoning and voila you have pizza sauce!
macy's> diced or whole green chiles, case of 24, $9.36 (that's .39 each!!! I know I've paid as much as $1 for these!)
Macy's> 8 oz cheeses $1.00
**put this cheese in your freezer, pull it out the day before you want pizza and you can have a cheese pizza for $1.39, plus the cost of your yeast, flour and salt. And you thought Little Sleezers was a good deal!
If you want to get more inspired by a full listing of deals, click on the link to the right for "grocery smarts" for free listings to peruse and print or click on "deals to meals" to subscribe to a service that's a little more prepared for you and includes recipes to use the foods that are currently on sale.
Don't think you need an entire case of sweetened condensed milk? post a comment and let the rest of us know. Someone else may want to split it with you. Also, I heard today that Macy's will sell individual cans at the "case lot" price. Other places will not.
Pretty much any bread recipe qualifies as "food storage" right? But not every recipe is this good and SO STINKING EASY!!! I PROMISE you can make this and get praised by your family. Took it to a graduation party this summer and every female wanted the recipe (come on guys, pitch in and learn to cook! :))
I got it from "food storage made easy" (link is in the list). She also does a video of herself making this incase you need more instruction.
30 Minute Breadsticks OR No-Fail Deep Dish Pizza Crust
(If it is too thick for your family, you can either half the recipe or put one full recipe onto two cookie sheets)
2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast*
2 Tbsp. Sugar
3 Tbsp. Oil
1 tsp. Salt
6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
1 to 2 Cubes of Butter
Directions:
1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve.
2. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.
3. Melt 1-2 cubes butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven.
4. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough. If making bread sticks, sprinkle with garlic salt.
5. Allow to double in size (About 5 minutes)
6. Cook for 10 to 12 minutes or until desired browning is accomplished.
(for pizza, cook 10 minutes, remove from oven, add toppings and cook again until cheese melts)
7. Cut into strips or top with favorite pizza toppings.
* When using regular yeast change amount to 2 Tbsp.
The number one easiest way to begin a food storage that you can lean on and really benefit from having is to buy cases of the foods you frequently use. For example, I blow through chopped green chilies and was always frustrated because I thought I had "just bought a bunch of those" and was out again! But my definition of "a bunch" was five (two of which I immediately used in whatever recipe prompted me to buy them). Welcome to the world of cases and no longer making all these emergency trips to the grocery store (not to mention the serious cash you save by not paying whatever the current full price is every time you shop)!
Anyways, if you are a newbie, just buy a case of two staple items and in a few months from now you'll be sold. For me, some good staples that are on sale are:
Harmons> whole dried eggs, $13.99!!!! (The best sale price in the last year has been $18.99 and I love having these on hand. I am out of fresh eggs right now, but still had pancakes tonight for dinner.)
Smiths> Kroger peanut butter, case of 12 18oz jars, $12 (how much do you usually pay for a jar of peanut butter?? at least twice this much right?)
Smiths> tomato sauce, case of 24, $4.80
***Just add 1Tbs or so of Italian seasoning and voila you have pizza sauce!
macy's> diced or whole green chiles, case of 24, $9.36 (that's .39 each!!! I know I've paid as much as $1 for these!)
Macy's> 8 oz cheeses $1.00
**put this cheese in your freezer, pull it out the day before you want pizza and you can have a cheese pizza for $1.39, plus the cost of your yeast, flour and salt. And you thought Little Sleezers was a good deal!
If you want to get more inspired by a full listing of deals, click on the link to the right for "grocery smarts" for free listings to peruse and print or click on "deals to meals" to subscribe to a service that's a little more prepared for you and includes recipes to use the foods that are currently on sale.
Don't think you need an entire case of sweetened condensed milk? post a comment and let the rest of us know. Someone else may want to split it with you. Also, I heard today that Macy's will sell individual cans at the "case lot" price. Other places will not.
Pretty much any bread recipe qualifies as "food storage" right? But not every recipe is this good and SO STINKING EASY!!! I PROMISE you can make this and get praised by your family. Took it to a graduation party this summer and every female wanted the recipe (come on guys, pitch in and learn to cook! :))
I got it from "food storage made easy" (link is in the list). She also does a video of herself making this incase you need more instruction.
30 Minute Breadsticks OR No-Fail Deep Dish Pizza Crust
(If it is too thick for your family, you can either half the recipe or put one full recipe onto two cookie sheets)
2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast*
2 Tbsp. Sugar
3 Tbsp. Oil
1 tsp. Salt
6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
1 to 2 Cubes of Butter
Directions:
1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve.
2. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.
3. Melt 1-2 cubes butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven.
4. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough. If making bread sticks, sprinkle with garlic salt.
5. Allow to double in size (About 5 minutes)
6. Cook for 10 to 12 minutes or until desired browning is accomplished.
(for pizza, cook 10 minutes, remove from oven, add toppings and cook again until cheese melts)
7. Cut into strips or top with favorite pizza toppings.
* When using regular yeast change amount to 2 Tbsp.
Friday, July 3, 2009
Pasta Enchilada Soup
So, last week I called our Wal-mart to see if they price match Buy Low and they don't because it's not in their market area. The furthest north Wal-mart that will is in Lindon. I went to the Lindon and Orem stores and bought the few 12 oz. containers they had and heard that Buy Low's lines were insanely long so I didn't even try. Basically, I failed at my honey buying mission, but learned that in the future I will ignore the Buy Low sales, no matter how good (at least until they open one up here!).
Here are some great deals at Smith's for those of us shopping last minute for our BBQ's. (deals run through Tuesday, July 7)
Kroger ice cream 56 oz. 99cents!!
dozen eggs 99cents!
Beef hot dogs (all sizes & brands) 50% off
85% lean ground beef $1.89/lb
Charmin 12 double rolls $4.79
Breyers ice cream $1.99
Kraft mayo/miracle whip $1.97 (condiments are a good starting place for beginning your food storage)
hamburger & hotdog buns 10/$10 (can freeze the extras)
Albertson's has a couple deals worth stocking up on too:
Taco Bell taco shells Buy 15, 50cents each
Skippy Peanut Butter 15 oz 99cents with in-ad coupon!
_____________________________________________________________________
This recipe is so good. Everyone that tries it gets hooked and wants a copy. AND it's one of those meals I can throw together from my pantry. Even without the chicken or the condiments it is delicious.
PASTA ENCHILADA SOUP
3-16 oz cans chicken broth (48 oz total)
1-4.5 oz can chopped green chilies
2 cans cream-style corn
2-10 oz cans enchilada sauce
1 or 2-10 oz cans chicken
5 oz. vermicelli broken into 2" pieces
1 1/2 tsp cumin
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp oregano
Combine broth, chilies, corn, and sauce in heavy pot.
Bring to a boil.
Add remaining ingredients.
Return to boil and simmer until the pasta is done.
Serve with crumbled fritos, shredded cheese, sour cream, olives... whatever you like!
*I use chicken broth powder- it takes much less space to store and is cheaper.
*Regular corn is okay to use instead of cream-style.
*Old El Paso has best flavor. Is worth the extra money in this recipe.
*Angel hair or thin spaghetti works okay too. For a gluten free meal, make it with gluten free corn pasta. I think it's even better!!
Here are some great deals at Smith's for those of us shopping last minute for our BBQ's. (deals run through Tuesday, July 7)
Kroger ice cream 56 oz. 99cents!!
dozen eggs 99cents!
Beef hot dogs (all sizes & brands) 50% off
85% lean ground beef $1.89/lb
Charmin 12 double rolls $4.79
Breyers ice cream $1.99
Kraft mayo/miracle whip $1.97 (condiments are a good starting place for beginning your food storage)
hamburger & hotdog buns 10/$10 (can freeze the extras)
Albertson's has a couple deals worth stocking up on too:
Taco Bell taco shells Buy 15, 50cents each
Skippy Peanut Butter 15 oz 99cents with in-ad coupon!
_____________________________________________________________________
This recipe is so good. Everyone that tries it gets hooked and wants a copy. AND it's one of those meals I can throw together from my pantry. Even without the chicken or the condiments it is delicious.
PASTA ENCHILADA SOUP
3-16 oz cans chicken broth (48 oz total)
1-4.5 oz can chopped green chilies
2 cans cream-style corn
2-10 oz cans enchilada sauce
1 or 2-10 oz cans chicken
5 oz. vermicelli broken into 2" pieces
1 1/2 tsp cumin
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp oregano
Combine broth, chilies, corn, and sauce in heavy pot.
Bring to a boil.
Add remaining ingredients.
Return to boil and simmer until the pasta is done.
Serve with crumbled fritos, shredded cheese, sour cream, olives... whatever you like!
*I use chicken broth powder- it takes much less space to store and is cheaper.
*Regular corn is okay to use instead of cream-style.
*Old El Paso has best flavor. Is worth the extra money in this recipe.
*Angel hair or thin spaghetti works okay too. For a gluten free meal, make it with gluten free corn pasta. I think it's even better!!
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