Breakfast Muffins

This is a Food Storage Recipe

1 1/2 c. flour
1/3 c. sugar
1 T baking powder
1/4 t. salt
2 c. corn flakes
1 c. water
4 T powder milk
1 egg
1/4 c. vegetable oil
1/4 c. jam

Stir together dry ingredients. In a seperate bowl combine corn flakes and milk until soft. Add egg and oil. Beat rest of ingredients except jam and put in muffin tins. Put a spoonful of jam in center of each muffin before baking. Bake at 400 for 18 minutes.
* I used different flavored jams to have a variety. Peach, blackberry and strawberry.

Mock Rumbi's Chicken and Mango Salad

1 romaine lettuce
1/2 c. feta cheese
3 tomatoes, diced
1 mango, diced (or 2 cans mandarin oranges)
2 chicken breasts, cubed and cooked with lemon pepper for flavor
1 T sesame seeds
1 bag tortilla chips
2 c. cooked rice, warm(this is opt, but really good with it)

Dressing:
1/4 c. Dijon mustard
2 T lime juice
1 t. chili powder
3/4 c. Mayo
1/2 c. white vinegar
1/4 c. soy sauce
1/2 c. white sugar
2 T minced garlic
2 T ginger powder

Blend dressing well. Layer salad with above ingredients and serve with dressing. Top with tortilla chips and serve immediately.

*I used mandarin oranges and it was really good, I wouldn't opit them unless you don't like them. I also did not season my meat with lemon pepper, just whatever seasonings you like. I will have to take a picture and add it when I make it again.

Cajun Jambalaya Pasta

1/2 lb shrimp, deveined and thawed(I didn't use shrimp,yuck)
1 Chicken Breast, cooked, sliced
1 link Italian sausage, cooked, sliced
1 cup bell pepper(assorted variety-red,yellow,orange,green)
1/2 c. green onions, sliced
1 lb pasta (fettuccini or penne pasta) cooked al dente

Cream Sauce
3 T butter
2 Tsp flour
1 quart half and half
1-2 c parmesan cheese
2 chicken bouillon cubes
3 tsp pepper
1 T salt(or more)
1 T Cajun seasoning(or to taste)
Dash cayenne pepper
Dash red pepper flakes

Melt butter then add flour. Stir together to create a roux. Then add the half and half. Stir together cooking only on low heat. Once the cream is heated, add the chicken bouillon and other seasonings. Add cheese. If sauce needs to be thicker add more Parmesan cheese or flour. Do not cook on a high heat or sauce will curdle! Sauce is done when it is thick enough to coat the back of a spoon. Sauce is best if very salty and pepperery in flavor. Once sauce is finished on very low heat add COOKED meat and seafood. Clean, and peel the shrimp. Saute shrimp in a pan with a little butter and salt and pepper until shrimp turns pink. Set aside Cube chicken breast into 1 in chunks. Saute until cooked through. Set aside. Saute peppers and link sausage in pan until veggies are soft and cooked through. When all meat is thoroughly cooked, add cream sauce into pan. Serve over pasta with fresh green onions, diced tomatioes, and parmesan cheese as a garnish.

*I used the powered parmesan cheese in the green shaker container, I think it would be alot creamier if you used fresh grated parmesan cheese. If you like meat, I would use more then what it calls for.