I reposted this recipe from Susan N. who got me into food storage and I’m really grateful for that. She introduced me to Meals In A Jar and that, I got totally hooked on. Lol The meals are fantastic for Emergency storage or everyday use. (Which we do a lot.)
Do you know how quick and easy (especially when you’re tired) to grab a jar, pour it in a pan, add water, stir, cook and serve? They are in no way like your usual “store bought” mixes, these are 100% freeze dried/dehydrated foods. No GMO, no additives at all. You know exactly what you’re feeding your family.
Oh yeah, even hubby or the kids can do most of them when you’re busy, gone, ill, whatever the case may be. I think it’s a great way to introduce kids to cooking too. For camping, traveling, hiking, anytime they’re great.
Posted on August 12, 2015
What fun, and darn! I didn’t remember to take a picture – again! I did find this one on the internet that looks similar to what we made this morning. This is a Meal in a Jar recipe!
This recipe (from Stacey!) will fit in a quart jar and make 12 little frittatas. The recipe says serving size is two, but one was plenty for me, especially with a piece of toast or small pile of fruits or vegetables. I usually have it for breakfast, though it can be eaten for any meal.
I cut this recipe in half and put it in a pint jar for 6 frittatas.
1/4 c. Thrive Scrambled Egg Mix
3/4 c. Thrive Sausage Crumbles
1/4 c. Thrive FD Onions
1/3 c. Thrive red and green Bell Peppers
season to taste
Optional: Thrive Shredded Cheese – about 6 T
Other Thrive FD vegetables, such as celery, spinach, or carrots may be added.
For making meal in a jar:
1. Pour all ingredients in a sterilized quart (or pint, if making half recipes) canning jar. Add an oxygen absorber and seal with a new lid and ring. Hand tighten.
Note: Do not put cheese in jars. The cheese seems to give the mix a flavor that makes it less appetizing, if its stored for long. Instead, let the cheese sit in its can until needed.
For making a meal:
1. Preheat oven to 350. Open jar, remove oxygen absorber and throw away. They cannot be reused, as there is a limit to how much oxygen they can absorb.
2. Empty contents of jar into a bowl and mix with 2-3/4 c of water. (1-1/3 plus a teaspoon for a pint jar.) Whisk ingredients and let sit.
3. Reconstitute cheese with one-two tablespoons of water in a plastic baggie. Gently squish it to help distribute the water through the cheese. Let sit.
4. Spray muffin tin with olive oil (Misto) or your choice of spray, either 6 or 12, depending on whether you are doing a half or a whole recipe. If doing the six in a 12-muffin tin, fill the empty ones with water for baking.
5. Pour egg mix into muffin tins, filling about 3/4 full. Add about a tablespoon of cheese on top, no need to mix in. Bake 12-15 minutes, turning pan halfway through cooking. Eggs should be completely set, so check how long it takes in your oven. It might be as much as 20 minutes.