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By Kellene Bishop
If you’re in Las Vegas, NV; Henderson, NV; Gilbert, AZ; Southeast Gilbert, AZ; or Mesa, AZ you should feel pretty darn special cause you’re getting a product that isn’t available anywhere else. Costco now has 2 special 6-packs of the Morning Moo’s/Blue Chip foods that they are selling. In one 6 pack they have “breakfast items” and in another 6-pack they have “dinner items.” The 6-packs contain 6 #10 cans. Some of these items are SO dang good I can’t believe they are freeze dried!
In the Breakfast Pack they have the whole Freeze-Dried Strawberries (scrumptious!), Creamy Wheat, Buttermilk Pancakes (amazing!), Scrambled Egg Mix (I use these all the time), Imitation Bacon Bits (only 1g of fat!) and the Potatoe Shreds. There’s over 200 servings in these 6 packs, and they have up to a 25 year shelf life.
I like to add a bit of cinnamon to the pancake mix and let the batter rest a moment. I served some of these to a girlfriend who has 9 people in her family and she says that she’ll never make homemade again. Also, if you recall, I’ve shared with you how great the strawberries are. They are WHOLE, not flakes. You can eat them right out of the can or make syrup or pie filling or jam with them. The creamy wheat is really hearty. I enjoy it! (See my fried creamy wheat recipe below.) I have served the potatoe shreds and folks can’t believe they are freeze-dried. I use them in casseroles as well. And I use the scrambled egg mix to make quiches, all kinds of scrambled eggs, and even French Toast. (Dang, do I sound like a “foodie” or what?)
In the Dinner Pack they have the Creamy Potato Soup (yum), Imitation Beef Bits (TVP), Potato Gems (I eat them RAW–they are THAT good), Honey White Bread and Roll Mix (Divine and idiot proof), Freeze-dried Sweet Corn (great right out of the can!) and the Vegetable Stew Blend.
I use the corn, potato soup and bacon bits all in the same soup for a chowder like soup. The vegetable stew is just plain vegetables like cabbage, tomato, red and green bell peppers, celery, potato dices, and onion. So it’s REALLY versatile! The Potato Gems are already flavored with butter and salt. So I LOVE eating them raw, in their freeze-dried state right out of the can! And when I want to make them I just have to add a little warm tap water. So dang easy.
These foods are just “food storage” to me folks. I use them everyday. But even I don’t get them in this Costco priced 6-pack. Only you folks in NV and AZ will get them. Stop in to one of these stores this week and get some samples. If I remember correctly, Blue Chip demonstrators will be there all the ding dong day for 3 days, so call your store to see which days this week.
In addition to the 6 packs they will also be offering the oats and the Morning Moo’s milk at these same stores as well. (The oatmeal is a great deal and has an awesome shelf-life!)
If you’re not in AZ or NV, you can still purchase the products in Utah Macey’s stores and most of Utah’s Central and Southern Wal-Marts. The good news is that I that I have an inside track as to when they’ll be coming to other parts of the country. I do know that there are plans in the works, folks, so just be patient. I also just spoke last week with a new internet store that will be selling the less common Blue Chip products nationwide at low prices, so I’ll let you know what that comes on line too.
As you know, Preparedness Pro doesn’t sell anything, and we never will sell any products. But I am in LOVE with these products. I’ve compared them to several others and I’m just happiest with these. As a result, Blue Chip found out what a fan I am and asked me to develop some recipes for them. So I did and I’m sharing some of the recipes with you. Enjoy! PS- just got an update on the pricing for you folks. The breakfast pack is only $53.99 and the dinner pack is only $48.99! Considering it has 200 servings in each pack, that’s only 25-27 cents per serving!!! Crud, just the strawberries alone retail in my area for about $25! Go get em’ AZ and NV!
Corned Beef and Veggie Stew
½ cup of Morning Moo’s Vegetable Stew Mix
6 cups of Water
1 teaspoon of salt
½ teaspoon of pepper
½ teaspoon of caraway seeds
1 can of corned beef (broken into bite sized pieces)
Bring all ingredients to a boil for about 20 minutes. In the meantime, in a small skillet add 3 Tablespoons of flour to 2 tablespoons of butter. On medium-high heat, stir constantly until small bits of golden brown mixture are cooked. Add to the soup mixture and still until thickened.
Morning Moo’s White Chili
1 cup of Morning Moo’s Creamy Potato Soup
4 cups of chicken broth
2 cups of cooked, boneless chicken cut into small cubes
1 can chopped green chilis
1 can (19 oz.) white kidney beans (cannelloni), undrained
2 green onions, sliced
1 teaspoon cumin
1 teaspoon of garlic powder
½ teaspoon of ground red pepper
½ teaspoon of oregano leaves
1 teaspoon of cilantro leaves as a garnish, optional
Shredded Monterey Jack cheese as a garnish, optional
In a medium saucepan whisk together the soup and the chicken broth. Bring to a simmer on medium-high heat. Add all ingredients except for garnishes and beans and simmer for 15 minutes. Add beans and cook for another 5 minutes.
Serve topped with cheese and cilantro.
Morning Moo’s Corn Chowder
1 Tablespoon of butter
1 cup of Morning Moo’s Creamy Potato Soup
1 cup of Morning Moo’s freeze-dried Sweet Corn
2 cups of Morning Moo’s milk (in powdered form)
4 cups of chicken broth
1 teaspoon of smoked paprika
2 Tablespoons of Morning Moo’s Bacon Flavored TVP
½ teaspoon of fresh thyme leaves
¼ cup of diced of red or green bell peppers
½ teaspoon of sea salt
In a medium saucepan, whisk together the butter, soup, milk and chicken broth. Add all other ingredients and simmer for approximately 20 minutes on medium heat.
Melt in Your Mouth Bread Sticks
3 cups of Morning Moo’s Honey White Bread and Roll Mix
2 Tablespoons of instant dry yeast
1 cup and 1 Tablespoon of warm water
½ cup of oil
3 Tablespoons of lecithin granules
Salad Supreme Seasoning
4 Tablespoons of melted butter
Dissolve yeast in water. Add the bread mix and mix well. Add the oil and lecithin granules and then knead for about 7 to 10 minutes. Dough should be elastic and soft. If dough is too stiff, add a little bit more water in 1 tablespoon increments.
Spray a large piece of plastic wrap with non-stick cooking spray and cover the dough in a bowl with the non-stick spray side down. Allow dough to sit in the bowl for about 30 minutes at room temperature, until dough has doubled in size. Gently pinch off 2 tablespoon pieces and with your hands roll into small bread stick shapes. Dip in the melted butter, and then place on a large cookie sheet. Continue until you’ve used all of the dough. Allow the dough to rest on the baking sheets at room temperature for 15 more minutes. Generously sprinkle the dough with Salad Supreme. Bake rolls in the oven at 400 degrees for 12-15 minutes.
Red Carpet French Toast
1 cup of Morning Moo’s Scrambled Egg mix
3/4 cup of warm water
1 teaspoon of ground nutmeg
½ teaspoon of ground cinnamon
1 cup of prepared whipped cream
½ cup of Morning Moo’s freeze-dried Whole Strawberries
Whisk together the egg mix and the warm water until all lumps are removed. Add spices and whisk to incorporate. Dip thick slices of bread into the egg mixture, covering completely and then place on a hot skillet. (About 325 degrees) Let cook about 1 ½ minutes on either side. Top with whipped cream and strawberries and serve.
Fried Creamy Wheat
Prepare Morning Moo’s Creamy Wheat according to directions on the package, but omit about ¼ of the water. When finished cooking mixture should be cooked nicely but very thick. Place prepared creamy wheat in a non-stick bread pan. Allow to cool at room temperature and then place in refrigerator overnight. In the morning, release the loaf of creamy wheat and slice into ½ inch slices. Place on a hot skillet greased with butter and fry on each side about 2 minutes. Top with your favorite syrup and butter.
Divine Scrambled Eggs
1 cup of Morning Moo’s Scrambled Egg Mix
1 ½ cup of warm water
1 Tablespoon of Morning Moo’s Imitation Bacon Bits
1 teaspoon of Johnny’s Garlic Bread Seasoning
Salt and pepper
¼ – ½ cup of shredded cheese
Whisk together the egg mix and water until no lumps are visible. Add TVP and seasoning. Place mixture into a hot skillet and let cook on one side for about 30 seconds. Then scramble and flip to other side of the egg mixture. Allow to cook about 30 seconds then add the cheese. Continue cooking until the eggs are at the desired texture then serve.
2 cups of Morning Moo’s Potato Shreds
2 cups of water
2 cups of Morning Moo’s Scrambled Egg Mix
3 ½ cups of warm water
1 teaspoon of black pepper
½ teaspoon of salt
1 teaspoon of Tabasco Sauce
¼ cup of Morning Moo’s Imitation Bacon Bits
1 cup of shredded Monterey Jack cheese
Combine the potato shreds and 2 cups of water and boil for approximately 20 minutes in a small saucepan. When finished, drain the potatoes and place them flat on the bottom of a 9 x 13 casserole dish sprayed with non-stick spray.
Whisk together the egg mix and the 3 ½ cups of warm water until all lumps are dissolved.
Add seasonings and mix well. Pour over the potato shreds.
Top with bacon bits and shredded cheese.
Bake at 375 degrees for 30 minutes.
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