What’s For Conference Breakfast? Good Morning Casserole!

Hey all. I know I had mentioned my plans to make a delicious General Conference breakfast of Chocolate Strawberry Cinnamon Rolls and that I would share the recipe (which I was making up in my head) if they worked. Well, I actually ended up trying to make them as chocolate-raspberry swirl rolls with a cream cheese filling layer. Sounds divine, right? Well, they weren’t. They flopped. And it wasn’t that they were gross or anything… they just totally failed to please. What a disappointment. But I’ll probably start looking at ways to tweak and adjust that recipe to see if I can make it work, because it just sounds too good to not! In the meantime, if you’re thinking about using a chocolate cake mix in that Cake Mix Cinnamon Rolls recipe, my advice is: don’t. 🙂

Anyway, I didn’t want to feel like a total failure on the ‘cool breakfast’ front, so Sunday morning, we had this breakfast, which was delicious. So I thought I would share it with you in place of the failed cinnamon rolls. 😀 For me it doesn’t entirely count as a food storage breakfast because, although all the ingredients could be stored on the shelf or in the freezer, I wouldn’t use powdered eggs in place of fresh in this recipe. As great as powdered eggs are for baking… they do not make an adequate substitute for fresh when ‘egg’ is one of the spotlighted ingredients (in my humble opinion). So anyway… if you’re brave and want to try it with powdered eggs, then yes, this counts as a food storage recipe. Otherwise, just enjoy it anytime you want a special breakfast. 🙂

Good Morning Breakfast Casserole

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  • 1 bag (about 1 lb) frozen potatoes (I like the potatoes o’brien type- with the peppers and onion in it)
  • 1 lb ground sausage (or cubed ham)
  • 4-5 cups shredded cheddar cheese
  • 7 eggs
  • 1 cup milk
  • ½ tsp salt
  • ½ tsp ground mustard


  1. Preheat the oven to 350 ºF.
  2. Pour the potatoes in the bottom of a greased 9×13 baking dish and spread evenly. Bake for about 10-15 minutes to give the potatoes a little crispness.
  3. Spread the sausage (or ham) and cheese on top of the potatoes evenly.
  4. In a bowl, beat the eggs, milk, salt and mustard until combined. Pour over the potato mixture.
  5. Cover with foil and bake for 1 hour. Uncover and bake for an additional 10 minutes, or until the edges are golden brown and a knife inserted near the center comes out clean.
  6. Serve warm.
  7. Tip: You can assemble this the night before and keep it in the fridge to bake in the morning.

What’s For Snack? Guilt-Free Cookies!

What’s this? Cookies? For snack?! You betcha! And after you see this healthy lineup of ingredients, you won’t feel bad eating them for a snack either. They are 100% {almost} guilt free! 😀 Okay, okay… so the chocolate chips aren’t entirely guilt free, but who’s telling? 🙂 Don’t forget to use the same trick with freezing bananas that we learned in our banana bread to make these a food storage friendly treat (with electricity, of course).

{Almost} Guilt-Free Cookies

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  • 3 large, ripe bananas (roughly 1½ cups)
  • 1½ tsp pure vanilla extract
  • ¼ cup coconut oil, barely warm (so that it isn’t solid), or olive oil
  • 1 tsp natural sweetener (i.e. Truvia (1 packet), agave, or honey)… I used Truvia
  • 2 cups quick oats (or old-fashioned)
  • 2/3 cup almond meal*
  • 1/3 cup shredded coconut (the baking kind)
  • 1 tsp cinnamon
  • 1 packet Truvia (or 2 tsp sugar)
  • ½ tsp sea salt
  • 1 tsp baking powder
  • chocolate chips**

*You can make your own almond meal by pulsing almonds in a food processor until it is the texture of sand. ( Just don’t  overdo it, or you’ll end up with almond butter.) About 1/3 cup of almonds will get you 2/3 cup of almond meal.
**The higher the cacao percentage, the healthier the cookie will be for you. Bittersweet chocolate is about 70% cacao, which is what I used the first time I made these. But that’s a bit too much for my family’s liking. Semisweet works better for us. I didn’t have semisweet this time around though, so I used a mix of bittersweet, milk, and white. Turned out pretty good. 🙂


  1. Preheat oven to 350 °F.
  2. In a large bowl, mash up your bananas until there are no longer any chunks (you need them well mashed). Add the vanilla, coconut oil, and natural sweetener of your choice. Mix well and then set aside.
  3. In another bowl, mix together the oats, almond meal, shredded coconut, cinnamon, Truvia (or sugar), salt, and baking powder.
  4. Add the dry ingredients to the wet ingredients and stir until combined, then fold in the chocolate chips. (The dough will be a bit looser than regular cookie dough, but that’s how it should be.)
  5. Drop dollops of the dough (roughly 2 teaspoons in size) onto a parchment lined baking sheet. You can put them pretty close together because they won’t melt down as they bake… they will hold their form almost exactly.
  6. Bake for about 12-15 minutes (as long as possible without burning the bottoms). Makes about 3 dozen bite-sized cookies. Enjoy!

Recipe adapted from Nikki’s Healthy Cookie Recipe

Shop Taste of Home (Readers Digest)

What’s For Dinner? White Chicken Chili

This delicious meal is one of those feel good dinners. It’s like comfort food… but not bad for your waistline! 😀 Fabulous! And it’s perfect for those ‘chili’ nights ahead. (Get it? Chili?!) Okay… feel free to mock me now. 🙂 Anyway, I hope you enjoy it.

Oh! And a cool new note… I’m going to start adding a printable version of these recipes so that you can easily print it off and use it in your recipe collection. Just click on the ‘Download Printable Version’ and either print it out or save it to your computer. I’ll be going back through all the recipes I’ve already got on this site and adding this option to those as well, but it may take me a little while… so be patient with me. 🙂 And now, on to the goodness!

White Chicken Chili

Download Printable Version

  • 1-2 Tbsp vegetable oil
  • dried onion (about 2 Tbsp, but just throw in however much you want)
  • 1 Tbsp garlic powder or dried garlic
  • 1 to 2 tsp cumin
  • 1 quart canned chicken (drained and rinsed if you like)
  • 1 (15 oz) can garbanzo beans, drained and rinsed
  • 1 (15 oz) can white beans (i.e. Great Northern), drained and rinsed
  • 1 (15 oz) can navy beans, drained and rinsed
  • 1 (12-15 oz) can white corn (or you can use Shopeg corn)
  • 2 (4 oz) cans chopped green chilies
  • 2 chicken bouillon cubes
  • 1½ cups boiling water
  • a pinch of cayenne pepper
  • a pinch of paprika

Optional Toppings:

  • shredded cheese (cheddar, monterey jack… whatever is your favorite)
  • sour cream
  • salsa
  • broken up tortilla chips or crunchy tortilla strips


  1. In a large pot (or crock pot, dutch oven… whatever you like to cook your soups in), heat the vegetable oil and cook the onion, garlic, and cumin.
  2. When they are heated through, stir in the chicken to coat it with the seasoning. Saute for about a minute. Then add the beans, corn and chilies. Stir to blend.
  3. Combine the chicken bouillon with the boiling water and stir into the chili. Add the cayenne pepper and paprika.
  4. Cover and let chili cook over low heat for about 30 minutes (or until the flavors have blended), stirring occasionally with a wooden spoon, as both the beans and corn have a tendency to want to stick to the bottom and burn.
  5. Serve topped with any of the option toppings you prefer or have access to. Enjoy!

recipe adapted from Safely Gathered In

What’s For Dinner? Southwestern Quinoa Salad

Ever since I learned about Quinoa I’ve been looking for some good recipes that incorporate it. Really you can use Quinoa just about anywhere you would use rice or couscous. However, I wanted some recipes that really made it shine. This is a good one. It’s so light and refreshing. I’ve listed it as a dinner, but you could easily use it as a lunch and I also love to eat it just as a snack throughout the day! It doesn’t get much more healthy than this, so eat guilt-free to your heart’s content!

Southwestern Quinoa Salad


  • 1 cup of Quinoa
  • 1½ cups water
  • 1 chicken bouillon cube
  • ¼ tsp sea salt
  • juice from 3 limes (about 3 Tbsp)
  • 2 tsp cumin
  • ½ tsp chili powder
  • a dash of cayenne pepper (or ground chipotle chili powder)
  • 2 Tbsp red wine vinegar
  • 2 tsp minced garlic (or 4 cloves, minced)
  • 1 can black beans, drained and rinsed
  • 1 can whole kernel corn, drained
  • salt and pepper to taste
  • Grilled chicken tenders, about 2 per person (optional)

Optional Ingredients From The Garden:

  • 1-2 bell peppers (any color of your choice), diced
  • half a red onion
  • ¼ cup cilantro


  1. In small pot, combine the quinoa, water, bouillon, and salt. Bring to a simmer and then turn heat to low and allow to cook for roughly 30 minutes (or until water is absorbed). Fluff lightly with a fork and allow to cool.
  2. In a small mixing bowl, combine the lime juice, cumin, chili powder, cayenne pepper, vinegar, olive oil, and garlic. Whisk together.
  3. In another bowl, combine the black beans, corn, and any of the garden items you have available. (They’re optional because this is a shelf stable meal without them. But if you can get/grow them, they add a whole lot to the dish! So try not to omit them.)
  4. After the quinoa has cooled, combine it with the black bean mixture. Pour the dressing over the top and mix it in thoroughly. Add salt and pepper to taste.
  5. Serve chilled or at room temperature.
  6. Optional addition: You can also add some grilled chicken to top this off beautifully. However, since quinoa is a complete protein on its own, you don’t need the chicken for protein purposes. It would only be for the sheer pleasure of your palate. 🙂 I like to add the chicken… especially if I’m serving this as the main course. 🙂 If you’re using this in a time when you’re living off your food supply, you could also just use canned chicken. Just saute it up with some grilling seasoning first. Enjoy!

What’s For Dinner? Hawaiian Haystacks!

This is a deliciously satisfying and fun dinner. Everyone can get involved in creating their own meal! And even better, there’s no limit to what you can put on these bad boys. If you’ve got it in the cupboard, there’s a good chance it may taste good on this! So don’t be a chicken, and just load these with all the great goodness you can think of. Enjoy!

Hawaiian Haystacks

Download Printable Version
Rice Ingredients:

  • 1½ cups Rice
  • 1 can Chicken Broth, plus 1 cup water (or 3 cups water + 2 bouillon cubes)
  • A dash of Salt

Chicken Gravy Ingredients:

  • 1 pint Canned Chicken
  • 1 can condensed Cream of Chicken soup*
  • 1 cup Chicken Broth (or 1 cup of water/milk + 1 bouillon cube)
  • A dash of Garlic Powder
  • A dash of freshly ground Black Pepper

Topping Options:

  • Pineapple Tidbits (this is our favorite)
  • Mandarin Oranges
  • Shredded Cheese
  • Corn
  • Chopped Bell Peppers (if available, or from the garden)
  • Celery (if available, or from the garden)
  • Green Onions (if available, or from the garden)
  • Peas (frozen or from the garden)
  • Chow Mein Noodles
  • Shredded Coconut
  • Sunflower Seeds
  • Anything else you can think of!


  1. Start by cooking your rice. Cook according to package directions, but use chicken broth instead of water and add a dash of salt.
  2. While the rice is cooking, go ahead and prepare your chicken gravy. In a small pot, combine the chicken, cream of chicken soup, chicken broth, garlic powder, and pepper over medium-high heat. Bring to a boil and then reduce heat to low to simmer and keep warm until your rice is done.
  3. Finally, prepare your toppings. Chop up any veggies that need chopping, slice up anything that needs slicing. Put them all out in little individual bowls for everyone to be able to grab at. You can use spoons if you’re the sanitary type, but we’re a ‘hands-in’ type of family. Unless, of course, we have company over. Then we bring out our manners. 🙂
  4. To Serve: There’s no right or wrong way to serve these, but traditionally, you put a pile of rice on your plate, top it with the chicken gravy, and then throw on as many toppings as your little heart desires.
  5. Eat and enjoy!! Serves a family of 4. (In the picture above, the chicken gravy is doubled… it was WAY more than we needed. :))

Note: If you need to increase the serving amount just double the chicken gravy recipe (with the exception of the chicken), and then increase your rice based on the following rule: 1+2=3. That is to say, 1 cup of uncooked rice + 2 cups of water = 3 cups of prepared rice. You’ll want approximately 1 to 1½ cups of prepared rice per person for this meal. So for a family of 6, you can use 2 cups of rice, plus 4 cups water/broth to equal 6 cups of prepared rice, etc.

*For a gluten-free recipe, be sure to use gluten-free cream of chicken soup. Everything else is safe (except the Chow Mein noodles in the toppings list.)

What’s For Dinner? Mexican Lasagna!

Yum-o! That pretty much sums this dinner up. It’s delicious! I’ve made it twice now, and both times it was like a mexican heaven in my mouth. 😀 Give this one a try! You won’t regret it!! But beware… it makes enough to feed an army!

Mexican Lasagna

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  • 1½ cups unprepared rice
  • 3 cups chicken broth (I use one can of broth, plus one cup of water and one chicken bouillon cube)
  • 1 can seasoned tomatoes (you can use diced, stewed, whatever your favorite is), lightly drained
  • 1½ Tbsp minced onion
  • 2½ tsp minced garlic (or about 1 tsp of garlic powder)
  • 1 can black beans, drained and rinsed
  • 1 packet taco seasoning
  • 1 lb ground beef
  • 1 (16 oz) jar salsa, or salsa verde (I used regular salsa)
  • 8-12 small flour tortillas, cut into large strips*
  • 3-4 cups shredded Mexican cheese
  • 8-10 oz enchilada sauce (I don’t use a full 10 oz can)
  • 1 can corn, drained
  • optional garnish: sour cream and cilantro


  1. Cook the rice according to directions, but use the chicken broth in place of the water. Add salt to taste.
  2. In a large skillet, heat the can of tomatoes with the onion and garlic over medium heat. Add about half of the taco seasoning packet and stir to combine.
  3. Add the can of beans. Stir to combine, then transfer the mixture to a large mixing bowl and add the cooked rice. Stir to mix well.
  4. In the now empty skillet, brown the ground beef. Add the other half of the taco packet along with ¼ cup of water to create the taco beef.
  5. To assemble the lasagna:
  • Pour about half the jar of salsa in an even layer over the bottom of a 9 x 13 casserole dish.
  • Layer evenly with the tortilla strips to cover the salsa.
  • Spread approximately half of the rice mixture evenly over the tortillas.
  • Sprinkle with a layer of the shredded cheese (be fairly generous).
  • Add another layer of tortilla strips.
  • Pour a thin layer of enchilada sauce over the tortillas.
  • Spread the taco beef evenly over the enchilada sauce.
  • Layer the corn on top of the beef.
  • Top with the remaining rice mixture in an even layer.
  • Spread the remaining salsa evenly over the rice, and sprinkle with a layer of shredded cheese to finish.

Bake at 375° F for 15-20 minutes, or until the cheese has melted and begins to brown a bit. Allow to sit several minutes before serving. Top individual servings with sour cream and fresh cilantro, if desired and available. 🙂


*For a gluten-free version, try corn tortillas instead of flour tortillas. But be sure to check your enchilada sauce ingredients as well, since some brands include ingredients that are not gluten-free friendly. (Or you could even skip the enchilada sauce altogether.)

Adapted from Annie’s Eats

What’s For Snack? Healthy Green Smoothies!

Alright… I’m fudging a little bit on this one. I don’t make this from ‘food storage’ items because I try to use completely fresh for these ingredients. BUT, each of these ingredients could be stored in your freezer, or you could grow some of it in your garden, so you could make it from food storage… so I say it still counts. 🙂 But the main reason I want to share this recipe with you is because it is a delicious way to get TONS of healthy vitamins and nutrients into your diet… and your kids’ as well! My kids actually request this smoothie… green and all! We just made the fact that it’s green part of the fun. Lately we’ve been having it just about every day. And it’s so simple to make! You’re gonna love it! And seriously… these really are good. I’m not the kind of person to just blend something and drink it just because it’s healthy. So for all you skeptics out there who I know are going to turn up your nose the minute you see ‘spinach’ on the ingredient list, try it at least once! You’ll never taste a more delicious way to sneak vegetables into your daily diet. 🙂

Healthy Green Smoothies


  • 1½ to 2 ripe bananas (the more ripe, the sweeter this will be)
  • 1 to 1½ cups of fresh pineapple chunks (you can use frozen, or even canned as well)
  • 2 to 3 cups fresh spinach (I use baby spinach leaves)
  • water to preference (however thick or thin you want it), but 1½ cups is probably a good estimate.
  • ice* (about 6 cubes)

-Add all the ingredients to your blender and mix until smooth! It’s that easy!
-Makes  2-4 smoothies, depending on the size of your serving.

*Tip: Be sure that if you’re using fresh ingredients you add the ice. One of the keys to making this enjoyable is to make sure it is nice and cold. A warm smoothie just doesn’t cut it. 🙂 But if you’re using frozen ingredients you can do without the ice.

Photo courtesy of cari-fit.com