Chicken Pot Pie Soup in a Jar

1 cup seasoned chicken slices, broken into smaller pieces
1/3 cup freeze dried carrots
½ cup dried onions
1 cup potato chunks
1/3 cup freeze dried peas
1/3 cup Veloute sauce (chicken gravy)
1-2 Tbsp. chicken bouillon
1 Tbsp. butter powder
½ Tbsp. powdered milk
2 Tbsp. flour
1 tsp. Chef’s choice seasoning

Put all ingredients into a pot.  Add 6 cups of water and bring to a boil . Stir well for a minute or two, allowing the gravy to thicken.  Simmer 10 -15 minutes.  Serve with rolls.

Katherine's Zuppa Toscana in a Jar

Put in a quart jar in this order:
2 1/4 tbsp. powdered milk
4 tbsp. powdered butter
2 tbsp. chicken bouillon
1/4 tsp. cayenne pepper
1/2 tsp. dehydrated garlic or garlic powder
1/2 cup freeze dried spinach
1/4 cup dehydrated onion
1 cup freeze dried sausage
1 1/2 cup dehydrated potato chunks

Dump all ingredients into a pot and add 8 cups of water. Bring to a boil, then turn down to medium heat and let simmer for about 20 minutes or until potatoes are tender.

Food Storage Checklist #23

To do:

• make a list of spices you use and make a plan for adding them to your food storage.
• try making buttermilk out of powdered milk (add 1 tbsp. of lemon juice to 1 cup of milk and let it sit for 5 minutes).
• update your 3-month supply list.

To purchase:

• 12 lbs of non-instant dry milk or 24 lbs of instant dry milk.
• 3 lbs of jam.
• a few extra bottles of spices.
• something from your 3-month supply.
•  

Food Storage Checklist #21

To do:

• read about the basics of dehydration.
• learn more about food dehydrators.
• use your peanut butter (try these peanut butter bars) and corn syrup in a recipe.
• make a chocolate milkshake.
• update your 3-month supply.

To purchase:

• 12 lbs of non-instant dry milk or 24 lbs of instant dry milk.
• 3 lbs of corn syrup.
• a few #10 cans of dehydrated or freeze-dried fruits and vegetables.
• something from your 3-month supply.

Food Storage Checklist #19 (basic ingredients & canning supplies)

To Do:

• Make a dessert using brown sugar (such as chocolate chip cookies).
• Use powdered milk in at least 5 recipes this week.
• Try canning a fruit or vegetable.
• Update your 3-month supply.

To Purchase:

• 12 lbs of non-instant dry milk.
• 3 lbs of brown sugar.
• Canning supplies such as a canner, tongs, jars, lids, etc.
• Something from your 3-month supply list.

Food Storage Checklist #17 (seeds and powdered milk)

To do:

• start some seeds growing in a small pot in your kitchen.
• try replacing evaporated milk with powdered milk in one of your recipes.
• use some powdered milk to make some hot cocoa.
• update your 3-month supply list.

To purchase:

• 12 lbs of non-instant dry milk.
• 6 lbs of fruit-flavored drink.
• some gardening seeds for vegetables or herbs you can grow in your kitchen.
• something for your 3-month supply.

Food Storage Checklist #13 (Fruits and Vegetables and Powdered Milk)

To do:

• Learn how to use fruits and vegetables in your food storage.
• Try making a smoothie using powdered milk and/or dried or frozen food.
• Try substituting powdered milk in a few recipes of your own.
• Update your 3-month supply.

To purchase:

• 12 lbs of non-instant dry milk (double this amount if you can only find instant dry milk).
• 6 lbs of fruit flavored drink.
• 3-4 bags of frozen fruit or dried fruit. *
• Something for your 3-month supply.

*Last month, I decided to become a Thrive Life consultant.  I mean, heck, I was already using the product, I already had a goal of using a certain amount of my food budget  to buy food storage.  It just made sense.  When I thought about it, I couldn't understand why I hadn't done it yet!  There are few things I'm more passionate about than food storage!

So, if you want to purchase Thrive Life, just let me know!!  I'll make sure you get the best deals!

Browse thrivelife.com/katherinebronson  You would pay the Q price, plus I will keep you updated on the specials!

Food Storage Checklist #12 (fruits and vegetables)

To Do:

• Learn more about using fruits and vegetables in your food storage.  
• Try substituting powdered milk in place of regular milk in 2 of your recipes this week.
• Update your 3-month supply inventory.

To Purchase:

• 12 lbs of non-instant dry milk
• 6 lbs of fruit flavored drink
• 3-4 bags of frozen fruit or buy fresh and freeze it.
• something from your 3-month supply list.

Buttermilk Biscuits

1 cup buttermilk (or 1 c. milk + 2 T. lemon juice)

2 1/2 cups flour

4 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

2 tablespoons softened butter

2 tablespoons shortening

Bake at 400* for 15-20 minutes

Country Fried Chicken

4 boneless skinless chicken breasts

1 1/2 cups buttermilk (or 1 1/2 cups milk with 2 tablespoons lemon juice)

2 1/2 cups flour

1 teaspoon pepper

2 teaspoons salt

2 tablespoons garlic powder

1 tablespoon paprika

1 tablespoon seasoning salt

1 teaspoon crushed thyme (optional)

1 1/2 cups oil (for frying)

Pour the oil in a fry pan and let it get hot. Cut the chicken breasts in half, then pound in a bag until they are about 1/2 inch thick. Mix flour, garlic powder, paprika, Season All, and thyme and put in a pie tin. Put the buttermilk in another pie tin and add salt and pepper. Dip the chicken in buttermilk, then in the flour/seasoning mixture. Fry until done.

Country Gravy
2 tbsp. oil (from the country fried chicken)
3 tbsp. flour
2-3 cups milk
dash of salt, pepper, garlic powder, & thyme

Mix flour with hot oil, add milk and seasonings and stir over med. heat until thickened.

Powdered Milk

I am not a fan of powdered milk, but I added 1 1/2 tsp. sugar to a gallon, and it's not too bad.

You can also try adding 1 tsp. vanilla.

If that doesn't work for you, you can try mixing 1/2 gallon powdered milk with 1/2 gallon store milk.

Zuppa Toscana

1 lb hot Italian sausage
1 large diced white onion
4 Tbsp bacon pieces
4 cloves garlic,minced
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
6 Russet potatoes, thinly sliced
bunch of kale

1. Cook the Italian sausage over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes.
2. Add the bacon, onion and garlic; cook until onions are soft and translucent, about 5 minutes.
3. Pour the chicken broth (water & bouillon) into a pot with the sausage, bacon, garlic and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream; heat through. Mix the kale into the soup just before serving.

Food Storage, you ask? Well, I always keep some Italian sausage in my freezer, and I always have onion, dry garlic, bouillon, and potatoes on hand, as well. In a pinch, you could even use milk instead of cream, or even dry milk.

Broccoli Cheese Soup

This puts your powdered milk to use.

Broccoli Cheese Soup Serves 6

3 cans chicken broth
2 pkgs (16 oz each) frozen cut broccoli
1 small onion, coarsely chopped
1 tsp. bottled minced garlic
1 ½ cups dry milk
½ cup water
1/4 cup flour
salt & pepper
1-2 cups cheddar cheese

Heat broth in large saucepan to boiling. Add broccoli, onion, and garlic. Return to boil. Reduce heat to low; cover. Cook for 5-7 minutes or until broccoli is tender. Remove from heat; cool slightly. Transfer half of vegetable-broth mixture to blender or food processor (in batches, if necessary); cover. Blend until desired consistency. Return to saucepan.

Combine dry milk, water, and flower in medium bowl; mix well. Add some of the broth if necessary. Stir into soup; season with salt and pepper. Heat through. Add 1-2 cups of cheese. Stir over low heat until melted.