Create your own Father’s Day Menu

Cheddarwurst topped with mustard, sauteed onions and diced banana peppers, served with cheesy grilled red potatoes, summer squash vegetable melody, and fruit cocktail.

Grilled chicken pesto alfredo served with summer squash vegetable melody, and balsamic sunshine salad.

Tastes just like Outback steak with sauteed onions, cheesy grilled red potatoes, corn succotash, and tropical sunrise fruit salad.

Strawberry Lime Riviera bars. Cold, Creamy, and DELICIOUS!!!

Make your own menu….

Main Dishes

Cheddarwurst-This delicious upgrade from hot dogs are easy to make and very delicious! I know Sarah Lee is running a special at grocery stores where you can buy 2 Hilshire farm packages of sausage you get a bag of buns free up to $3.19. A great deal! Top with mustard, sauteed onions (see below under toppings), and chopped banana peppers. (Remember it is great to practice grilling with an alternate source of heat!)

Grilled Chicken Pesto Alfredo- This meal is easier and CHEAPER then you’d ever imagine! First grill up some chicken (personally I use thighs because they have more flavor and are much cheaper). While your chicken is grilling make your parmesan white sauce (a.k.a alfredo sauce) out of your MAGIC MIX!!

Magic Mix White Sauce-makes 1 C.
2/3 C. Magic Mix
1 C. Water

In saucepan combine Magic Mix and water. Stir rapidly (I use a wire wisk) over medium heat until it starts to bubble. (Use Magic Mix White Sauce for all recipes calling for a white or cream sauce.) Click here to learn more about magic mix.

Add 1 cup of parmesan cheese per one cup of white sauce and a dash of salt and pepper. You can stop here and have alfredo sauce or add in 1/4-1/2 C. pesto to make a creamy pesto sauce. Personally I buy my pesto at Costco and divide the large bottle into small ziploc bags and freeze.

Serve over hot noodles.

Tastes just like Outback Steak- YUMMY!!! This rub makes the BEST steaks. You’ll never want to spend the money eating out again! Hopefully by now you’ve seen how food storage can save you money and you have a little extra to splurge for Sunday. Make sure and check the meat specials for meat that is marked down. It’s a great option since you’ll be grilling it ASAP! Top with satueed onions (See under toppings)

4 steaks
8 teaspoons salt
4 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon coriander (I’ve made with out and it tastes fine)
1/2 teaspoon turmeric (I’ve made with out and it tastes fine)

Directions
1. Mix together seasoning ingredients and rub into each side of steak.
2. Grill steaks on a large frying pan over medium-high heat; press down on steak with spatula or tongs to sear the edges.

Side Dishes

Corn Succotash- Mix one can of corn with 1/2 C. hydrated carrots and bell pepper mix. Toss with olive oil. Wrap in aluminum foil and grill on the bbq for 10 minutes or until warmed through. DELICIOUS! and no mess to wash.

Grilled Cheesy Red Potatoes- Slice potatoes (does not have to be red) toss with olive oil. Wrap in aluminum foil and grill on the bbq for 20 minutes, flipping after 10 minutes, until done. Top with cheese, sour cream, and chives or green onions

Summer Squash Vegetable Melody- 1/2 head of cabbage sliced, 2 zucchini, 1 yellow squash, 1/2 C. hydrated carrots. Toss with olive oil. Wrap in aluminum foil and grill on the bbq for 15 minutes, flipping after 7 minutes.

Tropical Sunshine Fruit Salad- 2 cans mandarin oranges, 1 can chunked pineapple, 2 C. sliced strawberries, 1/2 C. coconut (optional), 1/4 C. chopped walnuts (optional), lemon yogurt. Toss and serve immediately.

Balsamic Summer Salad- Chopped lettuce, 1 can mandarin oranges, sliced red onion (remember red onion goes a long way), 3/4 C. craisins, and sprinkle with feta cheese or Parmesan. Toss with balsamic vinaigrette and serve immediately.

Fruit Cocktail- *sigh* and the easiest of them all Canned fruit cocktail topped with a little cool whip. (to make your own whipped topping, click HERE)

Toppings
Sauteed Onions-
1. Re-hydrate your onions in water that equals double the amount of onions you are using. Remember that 1/4 dehydrated onions will equal one cup chopped onion once hydrated.
2. After letting your onions sit in water for about 10 minutes, drain off any excess water.
3. Wrap in aluminum foil with a little butter and put on your grill for 5-7 minutes.
4. VOILA! Sauteed onions with no mess, no chopping, and in no time…thanks to food storage!

Desserts
Strawberry Lime Riviera bars-These are cheaper than ice cream, taste better, and are made from food storage. How can you lose?

1-1/4 cups crushed pretzels
6 Tbsp. butter or margarine, melted
1 can (14 oz.) sweetened condensed milk (click HERE for instructions on making your own)
1 cup pureed strawberries
1/2 cup lime juice
1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping or COOL WHIP Whipped Topping, thawed

MIX pretzel crumbs and butter in 13×9-inch pan; press firmly onto bottom of pan. Refrigerate until ready to use.

Add strawberries, sweetened condensed milk, and lime juice; mix well. Gently stir in whipped topping; pour evenly over crust.

FREEZE at least 6 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly before cutting to serve. Store leftovers in freezer.

For more dessert ideas, click HERE .

And have a GREAT Father’s day!!

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET