Oatmeal

Start-to-Finish: 15 min

Serves: 4 people (1 cup each)

Ingredients:

½ cup powdered nonfat milk

2 cup water

2 cup oats

1 cup dried fruit
¼ cup wheat germ
1 tsp ground cinnamon

4 cup water

1 cup powdered nonfat milk

Directions:
1. In a saucepan bring 2 cup water and ½ cup powdered milk to just a simmer.

2. Stir in oats and cook for 5 minutes over medium heat, stirring occasionally.

3. Remove from heat.

4. Stir dried fruit, wheat germ, and cinnamon into oatmeal.

5. Prepare milk by whisking together 4 cups water and 1 cup powdered milk.
6. Serve warm oatmeal with ½ cup milk each.

Nut and Fruit Granola

Start-to-Finish: 40 min cook + 1 hr cool

Serves: 4 (1 ½ cups each)

Ingredients:

2 cup oats
½ cup wheat germ

½ cup oat bran

⅛ cup sunflower seeds

¼ cup almonds, finely chopped

¼ cup pecans, finely chopped

⅓ tsp salt

1 TBSP brown sugar
½ cup honey

½ cup vegetable oil

½ TBSP cinnamon

½ TBSP vanilla extract

1 cup dried fruit
½ cup powdered nonfat milk

2 cup water

Directions:

1. Preheat the oven to 300°F.
2. Line a large baking sheet with parchment paper.

3. Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, and pecans in a large
bowl.

4. Stir together the salt, brown sugar, honey, oil, cinnamon, and vanilla in a saucepan.

5. Bring to a boil over medium heat.

6. Pour boiling mixture over the dry ingredients and stir to coat.

7. Spread the mixture out evenly on the baking sheet.

8. Bake for 10 minutes.

9. Stir and bake another 10 minutes or until toasted.

10. Cool, then stir in dried fruit before storing in an airtight container.

11. When ready to eat, prepare milk by combining powdered milk with water. Whisk well.
12. Serve granola with ½ cup prepared milk.

Moroccan-Spiced Beef and Vegetable

Start-to-Finish: 35 minutes

Serves: 6

Ingredients:

1 ½ TBSP olive oil

¼ tsp garlic powder

1 ½ tsp ground cumin

1 ½ tsp ground cinnamon

1 (14.5-oz) can petite diced tomatoes

1 (16-oz) can chickpeas, drained and rinsed

1 TBSP minced dehydrated onion

2 (12-oz) can roast beef, drained

1 can beef broth

½ (14.5-oz) can green beans, drained

1 (8.5-oz) can sliced carrots, drained (1 cup sliced fresh carrots)

1 cup dried apricots, diced

¼ cup raisins

1 tsp Kosher salt

½ tsp fresh cracked black pepper

1 cup dry white rice

2 cup water for steaming rice

Directions:

1. Steam 1 cup dry white rice with 2 cups water in rice cooker.

2. Meanwhile, in a large saucepan, heat oil over medium heat.

3. Add garlic powder, cumin, and cinnamon and cook, stirring, for 30 seconds.

4. Add tomatoes, chickpeas, dehydrated onion, beef, and broth.

5. Bring to a boil.

6. Boil down for 10 minutes then reduce heat to low.

7. Add the green beans, carrots, apricots, raisins, salt, and pepper, mix gently so you don’t
break up the vegetables.

8. Simmer until flavors are blended for 5 minutes.

9. Serve in bowls over steamed white rice.

Chicken Salad Sandwiches

Recipe By: Food Storage and Beyond
Serves:  8 Sandwiches

Ingredients:
1 quart canned chicken, drained and rinsed
1 TBSP olive oil
1-2 TBSP McCormick’s Grilled Chicken seasoning (I like the Montreal style)
1 cup mayonnaise or salad dressing (Miracle Whip)
1/8 tsp freshly ground black pepper
1/8 tsp garlic powder
1/8 tsp celery salt
2/3 cup dried cranberries
2/3 cup sliced almonds, toasted (or salted cashews, roughly chopped)
bread of your choosing (croissants, rolls, sliced bread, pita, etc.)

Optional Fresh Ingredients:
2 celery stalks, sliced
1/2 cup grapes, sliced
1/2 cup apples, diced  

Directions:
1. In a large saucepan, heat up the oil.
2. Add the chicken and seasoning and lightly saute for about 2 minutes.
3. Remove pan from heat.
4. In a large mixing bowl, combine the mayo (or salad dressing), pepper, garlic powder, and celery salt.
5. Mix until well combined.
6. Then toss in the chicken, dried cranberries, nuts, and any of the other ingredients you are using. (Note, if you are going to be using a lot of extras, you may want to boost the amount of mayo to help keep everything moist and together.)
7. Chill for one hour (or more) prior to serving.
8. You could even make it a day in advance and just keep it chilled until ready to serve.
9. To serve, simply slice your bread of choice and put on a thick layer of the chicken salad.

Skinny Jean Cookies

Recipe By: http://foodstorageandbeyond.com
Serves: 4 - 5 dozen cookies

Ingredients:
1 15-oz can white beans, drained and rinsed (Great Northern or Navy)
1½ cups sugar (white or brown… your preference)
5 eggs (or 10 Tbsp egg powder and 15-20 Tbsp water)
1/3 cup applesauce
2 tsp vanilla extract
4½ cups whole wheat flour (can use half all-purpose if you’re not use to whole wheat)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
 1¼ cups semi-sweet chocolate chips
1¼ cups dried cranberries

Directions:
1. Preheat oven to 350º F.
2. Place beans in a mixer and beat them until they’re creamy and non-recognizable as a bean.
3. Add sugar and cream together.
4. Add eggs, applesauce, and vanilla. Mix.
5. Add flour, baking powder, baking soda, and salt. Mix until well blended.
6. Stir in chocolate chips and dried cranberries.
7. Drop the dough by small, rounded spoonfuls onto a greased cookie sheet. (These cookies do not spread when baked, so you can pack them pretty close together on the cookie sheet.)
8. Bake 10-15 minutes, but DO NOT over bake. They will not turn golden when done, so try testing them with a light touch on the top of the cookie. They should be barely firm to the touch and will set up more as they cool. (My optimal cooking time for me was 11 minutes.)
9. Remove baked cookies from oven and transfer to a wire rack to cool. Store at room temperature in an airtight container. (Or you can freeze them for later.)

Chocolate-Apricot Nut Bars

Recipe By: Whole Living Magazine
Serves: 8

Ingredients:

1 1/2 cups dried apricots
1/2 cup raw almonds, toasted
2 TBSP unsweetened, shredded coconut, toasted
coarse salt
1/2 oz dark chocolate, melted

Directions:

1. Combine apricots, almonds and 1/2 the coconut with a pinch of salt in a food processor.
2. Pulse until finely ground.
3. Line a bread pan with parchment paper and press the mixture into the pan forming a flat loaf.
4. Sprinkle remaining coconut and drizzle with chocolate.
5. Chill in fridge for 15 minutes, cut into bars and store in an airtight container for up to 5 days.

Apple Cake

Recipe By: CDF Publications
Serves: 12

Ingredients:

1/4 cup shortening
1 cup sugar
1 cup unsweetened applesauce
1/2 cup water
1 tsp baking soda
1/8 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 cups flour
1 cup chopped walnuts
1 cup chopped dried apples

Directions:

1. In a large bowl, cream together shortening and sugar.
2. In a small bowl, stir together applesauce, water, baking soda, salt, cinnamon, and nutmeg; add to the creamed mixture.
3. Blend in flour.
4. Stir in walnuts and apples.
5. Spread in a greased and floured 9x13 pan.
6. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.

Carrot Cake

Serves: 12
Recipe By: Prepared Not Scared

Ingredients:

1 cup dried shredded carrots
1 cup water
1 cup butter, softened
1 cup sugar
1 cup loosely packed brown sugar
4 eggs, beaten
2 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1 cup chopped walnuts
1 cup raisins, optional
2 cups flour

Directions:

1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 pan.
3. In a small bowl combine dried carrots with water and let sit for 5 minutes to rehydrate, drain.
4. In a bowl cream together the butter, sugar, and brown sugar until combined.
5. Stir in eggs and combine mixture well.
6. In a large bowl, stir together flour, baking soda, cinnamon, and salt.
7. Add the re-hydrated carrots and stir to coat them with the dry ingredients.
8. Stir in walnuts and raisins
9. add the butter mixture and stir until batter is thoroughly combined.
10. Pour the batter unto the prepared pan and let sit at room temperature for 10 minutes before baking.
11. Bake for 35 minutes or until toothpick inserted into the center of the cake comes out clean.
12. Let cake cool completely before frosting.
13. After frosting top with additional walnuts and coconut.

Frosting Recipe

Ingredients:

2 cups confectioners' sugar
1/4 butter, softened
1/2 lb cream cheese, softened
1 tsp vanilla

Directions:

1. Using a mixer combine all ingredients until light and fluffy.

Mango Coconut Rice "Cake"

Serves: 9-12
Start-to-Finish: 1 hour prep time + 2 hours chilling time
Recipe By: Simply Prepared

Ingredients:

2 cups calrose rice
1 (14-oz) can coconut milk
3/4 cup sugar
1 cup dried mangoes, diced
1 cup slivered almonds, divided
Variation: Substitute dried cranberries for the diced dried mangoes.

Directions:

1. Cook rice according to package directions or according to instructions below.
2. Stir coconut milk, sugar, mangoes and 1/2 cup almonds into hot rice.
3. Pour into an 8-inch square pan and spread evenly.
4. Sprinkle remaining almonds over the top and press them into the rice.
5. Chill several hours.

To cook rice: Stir rice and 1 teaspoon salt into 2-2/3 cup water in a medium saucepan. Bring to a boil; reduce heat and cover. Simmer 20 minutes. Remove from heat and let sit 10 minutes.