New Class - 12 food storage treasures

UPCOMING CLASS:

12 Food Storage Treasures + Chicken Asparagus Carbonara Meal in a Mylar

WHEN:

November 9th @ 7pm

WHERE:

4718 W Oregon Trail Way, Herriman 

(Located down Legacy Ranch Blvd behind Maverick off 12600 S and Mtn View)

HOW MANY PEOPLE:

There are only 26 spots!  You need to RSVP.

RSVP your Spot in one of 4 easy ways:

Text: 801-647-6990 (Ashley Butler)

Email: FreezeDryLady@gmail.com

Facebook Message: https://www.facebook.com/freezedrylady

Facebook Event: https://www.facebook.com/events/1149036175177428/

WHO IS TEACHING?

Class with Claudia Dzierzon Orgill​ will be happening this night as well.

Her class starts at 7pm and meals making will start at 8pm and going until done!

Here's the link to Claudia's blog: www.HealthyPreparedness.blogspot.com

Class Details:

Turning Our Food Storage into a Nutritional Powerhouse:

There are 12 specific "treasures" Claudia teaches about regarding how we can turn our food stor
age into a nutritional goldmine. This class will teach about storing a variety of grains for a broader range of nutrients, storing certain important supplements, using sprouting methods to unlock the hidden nutrition within the grains we store – which is critically important!, upgrading certain foods we’re storing, and storing specific super-foods – all of which will help create a “protective shield” as our immune systems are strengthened, our elimination systems remain open, our bodies remain nourished and our stress-defense shields are built up.

​WHO IS HOSTING?

Freeze Dry Ladies Group with Ashley Butler.​

COST:​

​Here is an image of the meal we will be making in conjunction with the class, It will feed 4

The class is $15 per person and includes one meal in a mylar bag, sealed and storable, feeding 4.  

You may purchase more!  Additional meals are $13 each.

Great savings at Smiths

Technology is a great thing!  It's woven into pretty much every part of our lives these days. I can't even remember how I functioned without a phone!!  If I leave the house without it I feel like I'm missing a limb or something.  It invokes a feeling of pure panic!  Immediately after which I reach for my phone to call my husband to tell him I forgot my phone.....   I digress...

Since we have come into the digital age, even coupons can be used with an app!  We shop at Smiths so of course I have the Smiths app on so I don't have to carry that card on my keychain, the just scan it from the wallet on my iPhone!  Easy peasy! Although I feel a little stalked when I pull up the Smiths app and it knows what I buy every week and even makes suggestions based upon my purchases, creepy!  But totally in a good way!  So I was super excited to see that they have chicken breasts on sale for $1.59 per pound!   That's a great deal!!  Also in checking out the other meats, we were able to save a TON on beef as well.  Here's the haul:

And here's the savings breakdown:

23.78# chicken breasts, 5.16# London broil, 6.83# petite sirloin steaks, 4.11# beef chuck roast

Normally with chicken breasts at $2.99/pound the London broil at $6.49/pound, sirloins at $5.49 and the  roast at $5.89/pound this all would have cost $166.31.  Sale price for everything?  $75.59!!

Total savings of $90.72

Thanks to my Foodsaver, we have a freezer stocked with the makings of some super delicious Instant Pot creations!  More on that to come....

Meals in a Jar - White Chicken Chile Verde

This most recent creation is, hands down, my family's favorite one of all!  I've been making these "just add water" meals for a while now and this one takes the blue ribbon:

Here's the recipe for White Chicken Chile Verde -

2 cups quick cook pinto beans
1 cup freeze dried chicken
1/2 cup freeze dried green chiles
1/2 dehydrated onion
1/4 cup freeze dried celery
1 tbsp chicken broth granules or 3 cubes
1 tbsp Lime juice powder - got mine from here 
1 tbsp fajita seasoning

Directions:  Layer ingredients in a wide mouth quart size jar, top with an oxygen absorber
NOTE:  O2 absorbers ned to be sealed within 20 minutes of opening the package so that they will still absorb air in your jar.

To Prepare:  Combine the contents of the jar with 6-7 cups of water, depending on how thick (or thin) you like your chili.  Simmer 20-25 minutes until beans are tender.  Makes 6-1cup servings

I've adapted this from Chef Tess, who is IMHO simply AMAZING!!



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