Baked Oatmeal Version 2.0
After a lot of experimentation over the past year, we have come up with a second version of the Baked Oatmeal recipe I posted a while back. This version is thicker, fluffier, and still feeds 6 people comfortably. We felt it has a better flavor and is not near as dry as the original recipe we used for so long. I hope that you enjoy this one as much as the old recipe. This Version 2.0 is also just as versatile as you want it to be by adding additional ingredients such as nuts, fruits, coconut or by varying the spices you add to the mix.
Bake some up and enjoy!
Baked Oatmeal Version 2.0
In a large bowl, combine all the dry ingredients very well:
2 1/2 Cups Oats (Both regular and instant oats work well in this recipe)
2 Tbsp Ground Flax seed
2 Tbsp ground chia seeds
1/4-1/2 Cup sweetener - Sugar, honey, or maple syrup work well in this recipe. (If using honey or maple, decrease the water by the amount
4 slightly heaping Tbsp THRIVE Milk powder
1 tsp cinnamon
1 1/2 tsp baking powder
2 1/2 Cups water
4 eggs, beaten
1/3 cup Coconut oil, melted
Pour the water over the dry ingredients, then the eggs. Mix well. Gently pour the melted coconut oil over and stir well. Pour into an oiled 9X9 pan and bake at 375 for 30-35 minutes. Remove from oven, allow to cool for 5 minutes before serving. Delicious served with a pat of butter melted on top, or with some fresh fruit poured over.
Baked oatmeal is wonderful with added fruits or nuts before baking, too. Toss in some walnuts, pecans, almonds, apples, or even diced pears or peaches.
Taco or Chicken Burrito Bowls
This recipe is great served just over the rice or rolled up in some soft tortillas like a burrito filled with your favorites. One friend even suggested serving it in hard taco shells as taco filling because it is packed full of good ingredients for a hearty, filling meal.
I love to make this one in advance, and put it in either single serve dishes or in a large casserole. Then slice and dice all your fresh produce in advance, too, and this way, you can re-heat the casserole in the evening or the next day for an easy meal for lunch or dinner. What a perfect recipe for those times when you are running around with little time to cook, or for early prep and serve on Sabbath with family. Plus, single servings means people can heat theirs when they are ready and dress it up however they like.
Taco or Chicken Burrito Bowls
Serves 4-8 People
1 Batch of Easy Enchilada Sauce
1 1/2 Cups Freeze Dried Chopped Chicken plus 3/4 Cup of warm water
1 Cup Instant White or Brown Rice, cooked
2 Cups Freeze Dried Instant Black Beans, rehydrated or
2 Cans your favorite beans (or 1 Cup Dry Beans that has been cooked, rinsed, and drained, We like Anasazi Beans)
1 Cup Freeze Dried Sweet Corn plus 1/2 Cup Water
chopped Fresh or pickled Jalepenos
Rehydrate all freeze dried products.
Make sure your Easy Enchilada Sauce is heated through and that rice is cooked.
In a large bowl, mix together the cooked rice, beans, corn and the chicken. Mix thoroughly and then Scoop into individual bowls or a casserole dish. Cook in a 350 oven for approx 20 minutes, until heated through. Remove from oven, and serve with toppings.
A perfect meal for a summer evening with some fresh vegetables harvested and chopped from your survival garden or produce stand. This one is also great served in soft tortillas or our Gluten Free Naan Bread. Even a side of fresh, hot cornbread would go nicely.
This one was created on a whim one night when my husband said he was in the mood for a good old fashioned meal. I asked what he was in the mood for and he said something with gravy. I had been wondering if you could make a meatloaf out of the freeze dried meats from Thrive, and there were several recipes I found, but they all used the Freeze dried ground meat.
I figured I would do like I did when I made meatballs a few weeks ago, and I crushed the meat chunks until it was almost powdered. Then placed it a bowl with the water, and followed the rest of my standard meatloaf recipe. It worked great.
It was too soft to place in a square baking dish because it would not hold is shape. It also wasn't quite enough meat to bake in a large loaf pan, so I used two small loaf pans instead. I oiled them up a little bit, placed the meat mix in and baked! I served it with a side of mashed potatoes and some gravy made with our Chicken Bullion, as well as a healthy helping of Freeze dried corn cooked to perfection. It was definitely that old fashioned home cooked meal Jim had been looking for.
I had a little of one loaf left over for the next day and I sliced it up to fry with some eggs. It just needed to heat through and brown up a little bit. OH MY GOODNESS! It was wonderful. It even tasted just like a slice of sausage.
My next goal is to make it ahead, refrigerate one and freeze one. Just to see how it works. Will keep you posted. Give it a try and see what your family thinks - I hope you enjoy it as much as we did!
Food Storage Chicken Meatloaf
1 1/2 Cup Freeze Dried Chicken Chunks, crushed as small as possible so that it resembles dried ground meat (this is great for that powder at the bottom of the can!)
1 Cup water
2/3 Cups Oats
1/4 Cup Milk
1 tsp Rosemary
1/2 tsp Garlic powder, or more to taste
1/2 tsp Onion powder, or more to taste
1/2 tsp black Pepper, or more to taste
Salt to taste
May also add any other spices or herbs you usually like to add to your meatloaf.
In a large bowl, place the crushed chicken and 1 Cup water. Mix well and allow to rehydrate fully, then add the rest of ingredients to the bowl. Mix all ingredients well. Separate evenly and place each half into one of two prepared small loaf pans, pack each loaf firmly.
Bake in a 375 degree F preheated oven for 20-25 minutes until baked firm. Remove from oven and allow to sit for 5 minutes to cool. Remove from pans, slice and serve!!
This is excellent served as you would any meatloaf with gravy, mashed potatoes, and a side of corn! Also wonderful with a ketchup sauce like the diners serve. Serves 2 to 4 people.
Want some sausage for breakfast? Place it in the fridge over night and slice it in the morning. Fry it in a little oil and serve it with your eggs. How about making sausage and egg sandwiches? Or maybe some sausage and gravy from your meatloaf? This makes a great, versatile meat product for every day AND a great home cooked meal.
What To Do With All Those Freeze Dried Cans
The other day someone asked what they could do with all those left over cans from their freeze dried foods, and several people were tossing around ideas. One woman recommended taking a dozen or so, and sticking them into the freezer filled with water as an emergency back up ice supply for when you lose power. She said she keeps a layer at the bottom of her freezer at all times just in case.
I thought at the time that this idea was a waste - especially of valuable freezer space for frozen foods you have stored from your garden. As the days went on, though, I thought it might be a minor sacrifice of a small amount of space to ensure that you won’t lose all those foods in a sudden outage. Now it started to make sense, but I had not bothered to do it yet because I just didn’t take the time.
Then it happened. No, we didn’t lose power, but close enough. The brand new refrigerator stopped working properly and the milk turned into cottage cheese over night. The top freezer was still working perfectly, but the refrigerator was warm. Thank goodness we didn’t have alot of spoilable foods in there, but we did have butter, milk, and 1/2 a meatloaf. The meatloaf jumped up to the freezer and I put the milk into a bowl full of ice. The butter was cool enough to keep until I could take care of things.
I called the manufacturer and scheduled an appointment because it is under warranty, but they can’t come until several days from now. A week or two ago we had just thrown out about 4-6 empty cans that I wasn’t using for anything, and I couldn’t figure out what to do with. That was BEFORE the conversation I had the other day with friends. I went through my cupboard really quick and grabbed several almost empty cans then went to it.
Two cans I filled 1/3 of the way to stick the milk jug into directly - it’s only a 1/2 gallon jug so I figured this will work great. Then I filled two cans completely to place one at a time in the fridge to keep it as cold as I possibly could. All total, I stuck four cans of ice in the freezer so that I can preserve the milk and butter and ensure we don’t lose any of the mustard and ketchup.
Thinking on the fly - I guess maybe all those years of prepping paid off in that respect, but had I been a little more prepared with some things already done, I would have been more able to live up to my claim of being a prepper!
This one is a nice recipe for a chilly afternoon with that same old fashioned flavor as Mom's stuffed peppers and the convenience of a quick serve casserole. It goes great with some fresh baked rolls or garlic bread.
Tuck this one away, too, in the fridge for the next day as a make ahead and bake later meal. I love to use these kinds of casseroles or meals for Sabbath meals because I don't have to cook that day, just reheat and serve!
Stuffed Pepper Casserole
1 - 1 1/2 Cups Freeze Dried Chicken Chunks plus 3/4 Cup water (May also use THRIVE Beef, rehydrated)
2 Tbsp EVOO (Extra virgin olive oil)
1/2 Cup Freeze Dried Onion, rehydrated, or diced yellow onion
3 Cloves garlic, finely chopped
1 Cup Freeze Dried Red and Green Peppers plus 1/4-1/2 Cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14.5 oz) diced tomatoes, undrained
2 Cups water and 2 tsp Chicken Bouillon
1 can (8 oz) tomato sauce
1 tablespoon soy sauce (optional)
1 teaspoon Italian seasoning
1 cup uncooked Instant Brown Rice
1 Cup Freeze Dried Cheddar, rehydrated, or 1/2 Cup Freeze Dried Cheddar plus 1/2 Cup Freeze Dried Monterey Jack
In 4-quart saucepan, sautee onion and garlic over medium-high heat 5 to 7 minutes, then add the rehydrated meat. Stir until heated through. Add bell peppers, salt and pepper. Heat through. (If you used fresh meat you may need to drain off some of the fat at this point.)
Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling.
Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender. Place in a baking dish, sprinkle with cheese, and either cool for cooking later in the day or next day, or place immediately in a 350 degree F oven and bake for approx. 15-20 minutes. Serve hot with rolls.
Judith has over 20 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
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