Week 1 Basic Food Storage Challenge

Day 1
Black Bean Tuna Quesidilla
modified from allrecipies.com

2 cans of tuna
1 can black beans or refried
1/2 c corn
1 tsp chili powder
1 tsp cumin
1 Tbsp chopped garlic
1 tsp of lime juice

Cooked it all together. add sourcream and mexican blend cheese. Put in flour tortilla. fFried both sides, added more sourcream and avacado to the top.  You could also do in tostada shell and add spinach, tomatoes, cheese etc.

Rating: OKAY. This beans hid the flavor of the tuna, which since I don't really like tuna, was a good thing. It was a little strange to be thinking of having black beans with TUNA.. but it turned out. It used my cans of storage, mission accomplished.

Day 2

Sklllit Lasagna

I am sure there is a recipie out there but I took my basic lasagna recipie and just decided to put it in the skillet instead of the oven due to time.

1 lb lean ground beef

1 small onion (chopped)
3 Cloves Garlic (minced)
1 can diced tomatoes (undrained)
1-1/4 cup water
8 oz tomato sauce
1 tbsp dried parsley flakes
1 tsp dried basil leaves
1 tsp dried oregano leaves
1 tsp salt
2-1/2 cup ( 4-5 lasgana noodles I guesed) broken up whole wheat oven ready lasagna noodles
or you could elbow noodles egg noodles too I suppose.

1 cup fat free cottage cheese
1/4 cup fat free grated Parmesan cheese or Mozzarella or both..
Basil and Pepper (optional)
Shredded fat free mozzarella or parmesan cheese for garnish
Brown the ground beed with onion and garlic. Then just add everything else in but the cottage
cheese and parmesan cheese.  Bring to boil. Simmer on low for 20-25 minutes until noodles

are tender. Add cottage cheese and cheese. Add pepper, basil for additonal taste.


This was super easy. I started this late due to sick kids and it we were eating within 40 minutes

of starting to cook.

Rating: GREAT. I think I will add to my list of "quickies"

Day 3 Sweet Pork (aka Cafe-Rio Copycat)

2 pounds pork (we use boneless pork rib meat)

·         3 cans Coke (NOT diet)

·         1/4 c. brown sugar

·         dash garlic salt

·         1/4 c. water

·         1 can diced green chilies

·         3/4 (10oz) can red enchilada sauce (I use Old El Paso brand, medium spiciness but any will work, this is the key to get a good red sauce)

·         1 c. brown sugar

Directions:

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don’t let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little. Put shredded pork and sauce in crock pot and cook on low for 2 hours. That’s it!
RATING: YUMMY! Tons of leftovers and even better the next day. Totally worth all the preparaton ahead. Also made the black beans and rice.  Copied from here.  http://www.therecipecritic.com/2012/07/cafe-rio-copycat-sweet-pulled-pork.html#uds-search-results


Day 4 Hamburger Casserole

1 lb Hamburger
1 can Cream of Mushroom Soup
1 c sour cream
1/2 c milk

Serve ove rice or pototoes and veggies

RATING: AVERAGE.Super Simple Super Easy. Super Basic. Brown Hamburger. Drain. Add everything else till sauce thickens. Serve over rice or mashed pototoes.

Day 5 Chicken Bacon Alfredo Pizza

Pizza Crust
Brown bacon.
Add prepared shredded chicken,
Diced tomatoes (optional)

Sauce (Not low fat by any means)

Alfredo sauce for pizza

1/2 cup butter
1 pkg. (8 oz.) cream cheese
1 cup half and half/evapor milk
1/3 cup Parmesan cheese
1 tablespoon garlic powder (optional)
pepper, to taste

. In a medium saucepan, melt butter.

2. Once butter is almost melted, add the package of cream cheese. It's easiest to cut it into 4 pieces so that it melts quicker.

3. Once butter and cream cheese are mixed well together, add the cup of half and half, Parmesan cheese, garlic powder, and then shake pepper on top. Stir all together until well mixed.

4. Once it's mixed well and saucelike, take it off the burner and set aside so it can thicken up. Stir every few moments.

Make sauce.. Add shreeded chicken, tomatoes.. Then add  shreeded cheese desired cheesiness. We did mozerella but I heard montery jack is really good too.

RATING:   GOOD: A little bit of work but it is good. still need a good homemade crust recipie.

Day 6 Leftover Pulled Pork Sandwhiches using Cafe Rio pork

Day 7 Baked Pork chops

6 lean center-cut pork chops, 1/2" thick

1 egg white
1 cup evaporated skim milk
3/4 cup cornflake crumbs
1/4 cup fine dry bread crumbs
4 teaspoons paprika
2 teaspoons oregano
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dry mustard
1/2 teaspoon salt 

1. Trim all fat from chops. 
2. Beat egg white with evaporated skim milk. Place chops in milk mixture and let stand for 5 minutes, turning chops once. 
3. Meanwhile, mix together cornflake crumbs, bread crumbs, spices, and salt. 
4. Spray a 9xl3-inch baking pan with nonstick spray coating. 
5. Remove chops from milk mixture. Coat thoroughly with crumb mixture. 
6. Place chops in pan and bake in 375º F oven for 20 minutes. Turn chops and bake 15 minutes longer or till no pink remains. 
Yield: 6 servings--Serving Size: 1 pork chop (approx 4 oz) Calories: 271.6 from cookinglight.com

RATINg: OKAY, just not my taste with the paprika and chili powder. Probably won't do again.