Sunday, February 26, 2012

Freeze Dried Ground Beef Meatloaf with Spinach & Goat Cheese


The other night I was in the mood for comfort food so I went to the pantry to figure out what to cook.  I decided my freeze dried ground beef was going to be the center of my meal and decided to try making a meatloaf with it.  This turned out to be the best meatloaf I have made to date.  Making this with freeze dried ground beef gave it a more crumbly texture although it was deliciously moist.  Another difference using freeze dried ground beef vs fresh was the absence of the nasty greasy mess in the bottom of the loaf plan.....YAY! 
To go along with the meal I decided to make corn and garlic mashed potatoes via Paula Deen.  The meal was awesome and the fact that most of the items were from my home store was a plus. 

Food Storage Recipe Shelf Reliance    Using freeze dried ingredients allows me to save so much time in the kitchen.  I will often re-hydrate my items together in the same bowl. I added my ground beef, spinach, onions and Italian seasoning in a large bowl and covered with 2 cups of boiling water.
Food Storage Recipe Shelf Reliance  Once my beef mixture was re-hydrated I drained off the excess water.  Usually I will squeeze the remaining water out although this time I decided to leave a little extra water in there so it didn’t dry out while baking.  I mixed in my goat cheese & stuffing then added the mixture to a greased loaf pan.
IMG_0283I topped my meatloaf with a yummy glaze.
Shelf Reliance Corn


Spinach & Goat Cheese Meatloaf

Ingredients:
1 Cup THRIVE Freeze Dried Spinach
1 1/2 Tbs Italian Seasoning
2 Tbs THRIVE Freeze Dried Onions
1 Cup Stuffing Mix (I used Italian Flavored Stuffing)

3 Tbs THRIVE Whole Egg Powder mixed with 1/3 cup water
2 1/2 Oz Goat Cheese Crumbled
1/2 t Salt
1/2 t Pepper


Preheat oven to 350 degrees.  In a large mixing bowl combine the first 4 ingredients and cover with 2 cups of boiling water.  Let mixture sit for 10 minutes then drain.  Mix in stuffing, egg mixture & goat cheese.  Pour mixture into a greased loaf pan and layer with topping.  Bake uncovered for 1 hour.

Topping:
1/2 Cup Spaghetti Sauce
1/8 t Apple Cider Vinegar
1 t Worcestershire  

Garlic Mashed Potatoes

This is my food storage version of 
Paula Deen’s garlic mashed potatoes.
They are to die for!  You can see the original recipe here.

IMG_0287

Ingredients:
3 Medium Potatoes
1 Tbs Salt
1/4 t Garlic Powder


Wash and cut potatoes into 1” cubes then boil in a medium pot for 15 minutes.  While the potatoes are boiling, mix salt, butter powder, sour cream powder and garlic powder in a medium sized bowl with 1/4 cup water.  In a separate bowl combine powdered milk and 1 cup of water, whisk together and set aside.  Once potatoes are ready drain them in a colander. Add potatoes to the butter and sour cream mixture.  Mash the potatoes into the mixture with a whisk until blended.  Add milk to the mixture one tablespoon at a time until your desired consistency is achieved.

Monday, February 20, 2012

Shelf Reliance 6 Pack Sale

Update on sale dates for this awesome package sale!

Due to an overwhelming response to this package sale, we need to change the parameters of the sale dates. To ensure our ability to fulfill orders for these packages in a timely manner, this sale will now be ending Thursday, March 8th at 10am Mountain Time. 

Shelf Reliance is having a great sale on their freeze dried meat and freeze dried cheese six packs.  The sale starts today and runs through March 18th. 
If you have not tried the meat or cheese you wont be disappointed!  We use it on a daily basis.  It is so convenient and tasty.
Save $75 on the meat package and $100 on the cheese package! 
                                                                  Shelf Reliance Freeze Dried Chicken
   Beef & Chicken
Catalog ID: 25421
Sale Price: 144.60 Contents:
3 Chopped Chicken (FD)
3 Ground Beef (FD)

Shelf Reliance Freeze Dried Cheese
Cheese 6 Pack
Catalog ID: 25347
Sale Price: 154.65
Contents:
2 Cheddar Cheese (FD)
2 Monterey Jack Cheese (FD)
1 Mozzarella Cheese (FD)
1 Colby Cheese (FD)


This sale is only available through me and can not be ordered directly through our website.  Call or email if you would like to order or have any questions.

Leigh Ann ~ leighann@carolinafoodstorage.com ~ 803-443-6636

Sunday, February 19, 2012

Blueberry Breakfast Casserole


I was looking for a recipe to use my THRIVE Freeze Dried Blueberries in so I searched the internet and found several variations of this make ahead breakfast dish.  Most of the recipes called for day old bread and a fancy blueberry maple syrup topping.  I didn’t have these on hand and improvised with English muffins and Karo syrup and utilized my powdered eggs & milk from my food storage and it turned out great!  If you like more bread you could add an extra muffin to the recipe.

                    blue1                    Blue2
                    Blue3                    blue4

Ingredients:
1 cup water
3/4 cup THRIVE Freeze Dried Blueberries
3 Tbs THRIVE Powdered Milk
3 Tbs THRIVE Powdered Eggs
6 oz cream cheese in 1/2” pieces
3 Tbs karo syrup
2tbs sugar
Pinch of salt
3 Toasted English muffins

In a medium bowl mix water, powdered eggs, powdered milk, syrup, sugar and salt.  Cut up toasted English muffins into 1” pieces.  Layer half of the muffins in the bottom of a greased loaf pan, top with cream cheese pieces and blueberries (you do not need to rehydrate the blueberries).  Top with the remaining muffins and pour the milk & egg mixture over the dish.  Cover with tin foil and refrigerate overnight.  The next morning preheat oven to 350 degrees.  Bake casserole covered for 35 minutes, uncover and bake an additional 20 minutes.  Serve with syrup.

Thursday, February 16, 2012

Shelf Reliance Sale On Buckets

Shelf Reliance is having a sale on their buckets for
 Party Customers and Q Club Members.  
If you have a Q that you have not activated this
is the perfect time to start!  Sale ends February 23rd.
Buckets Shelf Reliance Sale
buckets two

Saturday, February 11, 2012

Powdered Egg Omelet


Making an omelet on the spur of the moment is so easy thanks to my THRIVE ingredients.  I don’t have to mess around with browning my meat or cutting up my veggies.  Powdered eggs cook a little different from regular eggs, they have a fluffier crepe texture to them which actually helps the omelet stay together. 
I added the goodies to a small ramekin for each omelet that I made. To rehydrate I poured boiling water in the ramekins and then drained when I was ready to use them. This allowed me to add the ingredients in one easy step when the eggs were ready and you can easily customize each persons omelet.  One of the great things about cooking with freeze dried ingredients is that I only have a few bowls to clean instead of extra messy dishes and greasy pans!

Food Storage RecipePowdered Egg Omeletphoto(16)
Ingredients per omelet:
3 THRIVE Whole Powdered Eggs (you can re-hydrate with water or milk)
3 Tbs THRIVE Freeze Dried Sausage Crumbles
1/2 t THRIVE Freeze Dried Chopped Onions
1/2 t THRIVE Red & Green Bell Peppers
Shredded Sharp Cheddar Cheese & Salt & Pepper To Taste


Boil 2 cups of water in the microwave. While waiting for the water to boil heat up your skillet with a pat of butter or a drizzle of olive oil on medium heat. In a separate bowl re-hydrate your eggs.  Once your water is boiling pour it over the individual ramekins and cover. Once your skillet is hot pour your eggs into the pan.  Once the eggs start to set around the edges add your drained toppings then fold the omelet in half.  Flip your omelet and cook until your desired firmness.  My husband says that I like my eggs “burned”  I prefer to call them well cooked!

Sunday, February 5, 2012

February Specials Q Club



** Q Club customers receive up to 15% off Regular Customers receive up to 10% off **

Chili Scoops

This is a great snack to enjoy while watching the big game!  This recipe uses THRIVE Beef TVP.  I know many are wondering what the heck is TVP!.  TVP (Textured Vegetable Protein) is an excellent protein source that is easy to store and use. TVP is made from soy flour.  It is pressure cooked and then the oil is extruded and dried. TVP is high in fiber, protein and low in fat, this makes TVP ideal for food storage and also for every day use.  Because TVP is not made from meat, it does not have the contamination risk that many meats have with bacteria such as E. Coli and Salmonella. Because it is soy based, it is perfect for those on a vegetarian diet. TVP is best mixed into soups, stews, dips and chilis.  With a cost less than a third of regular meat it makes a great item for your food storage and when you need to make large quantities of a dish.


Ingredients:
1 Can Pinto Beans Drained
1 Can Rotel Tomatoes Fiesta Style
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Sour Cream

For this dish you do not need to re-hydrate your TVP.  Combine beans, tomatoes with juice and TVP in a medium sauce pan and cook on low heat for 25 minutes.  Serve on scoops and top with cheese and sour cream.

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