My 7 Breakfast Recipes

Wondering why I'm posting 7 breakfast recipes?  Click the tab above that says "Where To Begin", or click HERE. 


*Feel free to use any, all, or none of these for yourself.  Or feel free to make your own additions to better fit your tastes. 

Breakfasts

#1. Pancakes

I use Krusteaz Pancake Mix because not only does it have some of the best pancakes, but you only have to add water, so it's super easy. 

(104 cups) 2 cups Krusteaz Buttermilk Pancake Mix

(78 cups) 1 1/2 cups water

(156 cups) 3 cups Maple Syrup

(104 cups) 2 cups Peanut Butter (optional)

*Non-stick spray* --- I will include about 3 cans for this recipe

• Make pancakes according to instructions
• Prepare to your liking

*Our family, especially the kids, likes to put peanut butter on top of their pancakes and then put syrup over the top.*

#2. Granola

*For this recipe, for easier storing purposes, instead of storing all of the ingredients for this I am going to finger out how many cups I need for my whole year and then buy the Granola my family likes in the bulk section at Winco.  I will then store it in either #10 cans, or I will package them in quart sized jars and use my Food Saver jar accessory to suck out all the air. I have included the recipe on my note cards as a just in case kind of scenario, and I can store these ingredients if I want to later on after I have my whole year's supply complete as a buffer. If you would like the granola recipe I have, just send me an e-mail in the "Contact Me" tab.*

For 8 servings (I don't need 8 servings, but I add extra where I can just in case) I will need 416 cups of granola, which is 32 #10 cans or 104 quart sized jars. 

Also needed:

1/2 milk per serving = 208 cups powdered milk & 208 cups water

#3. Muffins

Yield: 12 muffins

(104 cups) 2 cups flour

(52 cups) 1 cup sugar

(104 tsp) 2 tsp baking powder

(26 tsp) 1/2 tsp salt

(52 eggs) 1 egg (don't forget to include the water for this if you are using egg powder)

(39 cups) 3/4 cup milk (don't forget to include water if you are using milk powder)

(about 15 cups) Just over 1/4 cup oil

• Stir together dry ingredients
• add wet ingredients and optional ingredients
• scoop into greased muffin tins
• sprinkle tops with sugar (only if you have accounted for extra sugar)
• bake at 400 degrees for 25-30 minutes

**For faster mornings, you can make a large batch of dry ingredients (3x or 4x or more the recipe) and store in an air tight container.  To make 12 muffins, scoop 3 cups of the dry ingredients, and then add the amount of wet ingredients from the recipe above and bake* 

*My optional ingredients for this recipe include, blueberries, chocolate chips, strawberries, and raspberries.  I am going to store 13 cups of each (dependent on how many cups are in 1 #10 can of the dehydrated fruit. If there are more than 13 cups in each can, I will just get one can of each. Since I haven't bought these ingredients yet, I don't know that part yet), and then each week add 1 cup of one of them to the batter when it calls for the "optional ingredients" in the recipe.  This is a good way to add variety.* 

#4. Crepes

(312 eggs) 6 eggs

(156 cups) 3 cups flour

(104 tsp) 2 tsp salt

(156 tbsp) 3 tbsp butter

(156 tsp) 3 tsp vanilla

• Mix all ingredients well in a medium bowl
• Spray a medium sized frying pan with non stick spray
• Poor a small amount of batter in the center of the pan and then spread around by tilting the pan in a circles
• Flip when the edges begin to look crispy
• Cook opposite side about half the time the first side was cooked
• Spread a cinnamon/sugar mixture in the center of each crepe and then roll it up.  

I will be storing 1 large container of cinnamon, and 2 #10 cans of sugar for the center mixture. I will also store 1 can of non stick spray for this recipe.  This recipe also is much larger than what my family  needs.  By making extra crepes, you will be able to have a yummy snack for yourself or for your kids later on in the day.

#5. Oatmeal w/ Raisins

(468 cups)9 cups water

(104 tsp) 2 tsp salt
(234 cups) 4.5 cups oatmeal
(52 cups) 1 cup raisins

• Boil water and salt
• Add oatmeal and cook until done (5-10 minutes)
• Add raisins

To each person's bowl add: (416 tbs) 1 tablespoon sugar
                                                (208 cups powdered milk and 208 cups water) 1/2 cup milk


*optional addition: Maple syrup, honey, or brown sugar

#6. 10 Grain Cereal

Yield: 10 cups cooked cereal

(624 cups) 12 cups water

(104 tsp) 2 tsp salt

(208 cups) 4 cups cereal

• Bring water and salt to a boil
• Add cereal
• Cover and cook until thick (10-20 minutes)

To each person's bowl add: (416 tbs) 1 tablespoon sugar

                                                (208 cups powdered milk and 208 cups water) 1/2 cup milk

*optional addition: Maple syrup, honey, or brown sugar

#7. Farina

Yield: 10 servings

(455 cups) 8 3/4 cups water

(78 tsp) 1 1/2 tsp salt

(87 cups) 1 2/3 cup Farina cereal

• Boil water and salt
• Add Farina and cook until thick and creamy

To each person's bowl add: (416 tbs) 1 tablespoon sugar

                                                (208 cups powdered milk and 208 cups water) 1/2 cup milk

*optional addition: Maple syrup, honey, or brown sugar

#8. Cold Cereal

(This is my "buffer" breakfast. It's fast and easy.)

I will store 208 cups of various cold cereals that I find on sale.  This will equate to 52 vacuum sealed quart jars, or 16 #10 cans.  

I will also store with this 156 cups of powdered milk and 156 cups of water.

This is enough for once a week for 6 months. 

(If I don't get this one all the way finished, I won't sweat it since I should have all of my other breakfasts done already.  Me and my kids just looove cold cereal, and going a year without it might be unbearable.  I didn't want to make it one of my 7 meals though, because it's generally not all that healthy or filling--- we will need good, filling, meals so we can get all of the energy we can.  If we eat cold cereal, it will be either as a snack or as a once in a while breakfast.)

The next step will be to combine all of our ingredients on an easy-to-read spreadsheet for easy inventory.  Coming up next! : D

My 7 Dinner Recipes

Wondering why I'm posting 7 dinner recipes?  Click the tab above that says "Where To Begin", or click HERE.


*Make note that a lot of my dinners are ones that are just throw-in-the-pot and let 'em cook.  This is the easiest way to do dinners.  You will be very busy doing other things (since everything will need to be done by hand -- ie laundry, dishes, heating water for baths, tending gardens etc), and you probably won't want to spend all day putting together meals. 

*Also remember you will be doing most (if not ALL) of your cooking outside.
  

*Feel free to use any, all, or none of these for yourself.  Or feel free to make your own additions to better fit your tastes.  My family's tastes (aside from my husband's need for spicy) are rather simple.  I WILL be storing plenty of hot sauces for my husband to add to his own dish. : )  

*Every dinner recipe I have includes meat.  Depending on the time of year, I will substitute a lot of fresh veggies into my meals so that I'm not eating so much meat every single day.  Beans also make a good substitute for meat.

*Later on, we will be learning how to can meat into canning jars.  It's really easy, fun, and simple to do.  So anytime you have meat in a recipe, remember that all of your meat will be pre-cooked and ready to go.  This will cut down on the cooking times for your meals.  So you don't need to worry about needing extra time to cook your meat before you use it in your recipe.  You will simply just take a jar off of your shelf and use it as it is.  

*Beans are very healthy! Especially in times like this.  They are a great source of protein, fiber, complex carbs, folate, and iron.  

Dinners

#1. Taco Soup

(52lbs) 1 lb beef

(52 onions) 1 onion in onion flakes

(104 cans) 2 cans tomato sauce (8oz cans)

(52 cans) 1 can diced tomatoes (16 oz cans)

(52 pkgs) 1 pkg taco seasoning

(104 cans) 2 cans kidney beans (drained)

(52 cans) 1 can olives

• Brown beef with onion flakes.  Drain grease if any.
• Add remaining ingredients except olives
• Cook on med low heat for 20-30 minutes
• If available, serve on chips with cheese, lettuce, tomato and/or olives

#2. Chicken Over Rice

(104 lbs) 2 lbs fully cooked chicken -- cubed

(104 cans) 2 can cream of chicken soup

(104 cans) 2 can chicken gumbo soup

(26 pkgs) 1/2 package dry onion soup mix

(416 oz) 1 can almost full of water -- add only if needed

(156 cups) 3 cups instant rice

(156 cups) 3 cups water

• Combine chicken, cream of chicken soup, cream of gumbo soup and onion soup mix  into a saucepan.  Cook until done on medium heat, stirring occasionally. Add up to 1 can water if needed to acquire desired consistency.  
• Combine water and instant rice in a separate saucepan.  Cook until rice is soft. 
• After rice has been plated, pour desired amount of chicken mixture over the top

#3. Chicken Tacos

(104 lbs) 2 lbs chicken, cut as desired (i.e. cubed, in strips, in chunks, shredded)

(52 cans) 1 can diced tomatoes -- 16 oz 

(52 pkgs) 1 pkg taco seasoning

(52 cups) 1 cup water

• Combine all ingredients in a saucepan and cook until done. 
• Serve in tortillas (see recipe #3.5)

Variations: Replace taco seasoning (and tomatoes if desired) with 1/2-1 full bottle Italian or Catalina dressing, or BBQ sauce.  

#3.5 Easy Flour Tortillas

To be used with recipe #3

(156 cups) 3 cups flour

(52 tsp) 1 tsp salt

(18 cups) 1/3 cup vegetable oil

(52 cups) 1 cup warm water

• Combine until dough is formed
• Roll into a large ball
• Take 1-2 inches off of dough and pat flat.  Then roll with a rolling pin until flat and very thin
• Place in frying pan and fry over medium heat until brown spots appear, then flip and cook 1/2 as long as the previous side

#4. Chicken Noodle Casserole

(156 cups) 3 cups uncooked noodles of choice

(104 cans) 2 cans cream of mushroom soup

(26 tsp) 1/2 teaspoon salt

(26 tsp) 1/2 teaspoon pepper

(52 lbs) 1 lbs chicken - cooked and cubed

(104 cups) 2 cups chicken broth

(26 cups) 1/2 cup cheese (we will be canning cheese later on!)

• Combine all ingredients in baking dish.
• Sprinkle top with cheese 
• Cover with foil and bake for 25 minutes in 350 degree oven
• Uncover and continue baking 20 more minutes

#5. Beef Stew

(104 cans) 2 cans cream of mushroom soup

(65 cups) 1 1/4 cups water

(52 pkg) 1 pkg dry onion soup mix

(286 lbs) 5 1/2 pounds beef --- I might lessen this number to make 3 lbs

(52 tsp) 1 tsp pepper

(52 tbsp) 1 tablespoon Seasoning Salt

(52 tbsp) 1 tablespoon parsley 

(104 carrots) 2 large carrots --- equivalent in dehydrated carrots

• Combine in large pot and cook until done

Optional additions if available or wanted: Potatoes, rice, beef stock, beans, other vegetables

#6. Ham, Beans, & Potatoes

(104 cans) 2 cans baked beans -- 16oz cans

(52 cans) 1 can cream of potato soup

(52 cans) 1 can cream of celery soup

(26 cups) 1/2 cup water

(156 cups) 3 cups cubed ham

• Combine and cook until done

Optional additions if available: Potatoes, celery

#7. Chili

(52 lbs) 1 lb beef or turkey (I am going to can all 52lbs in turkey, and that way I can swap beef and turkey around in my other beef recipes as well.)

(26 onions) 1/2 onion --- equivalent in onion flakes

(104 carrots) 2 carrots --- equivalent in dehydrated carrots

(234 cups) 4 1/2 cups water

(104 tbs) 2 tbs chili powder

(104 tbs) 2 tbs garlic salt

(52 tbs) 1 tbs oregano

(52 tsp) 1 tsp salt

(52 tsp) 1 tsp pepper

(52 cans) 1 can crushed tomatoes -- 14 oz can

(52 cans) 1 small can tomato paste

(156 tbs) 3 tbs sugar

(52 cans) 1 can black beans --- 15 oz can

(52 cans) 1 can pinto beans --- 15 oz can

(52 cans) 1 can kidney beans --- 15 oz can

(78 cups) 1 1/2 cups instant rice

• Combine all ingredients and cook until done

*After I post my breakfast recipes, the next step will be to combine all of our ingredients on an easy-to-read spreadsheet for easy inventory.