Peanut Butter Chicken with Pasta

Serves: 4

Start-to-Finish: 25 minutes

Ingredients:

6 oz whole grain spaghetti noodles

6 cups water for boiling

1 cup chicken broth (more or less to make the sauce the desired consistency)

1 (12.5-oz) can chicken, drained

½ cup smooth or chunky peanut butter

2 TBSP lemon juice

2 TBSP soy sauce

1 TBSP brown sugar

½ tsp garlic powder

½ tsp onion powder

1 tsp ground ginger

1 cup chow mein noodles, for garnish

1 cup roasted peanuts, for garnish

Optional: red pepper flakes (for added heat)

Optional Fresh Ingredients:

green onions, sliced on bias, for garnish

1 cup chopped red bell pepper

Directions:

1. Cook spaghetti noodles in 6 cups water for 7 minutes, according to package directions.

2. Meanwhile, in a small saucepan combine chicken broth, chicken, peanut butter, lemon juice,
soy sauce, brown sugar, garlic powder, onion powder, and ground ginger.

3. Heat and stir until peanut butter is melted and ingredients are well incorporated.

4. Bring mixture to a boil. Then remove from heat and adjust chicken broth/peanut butter as
necessary to make a sauce with the consistency of honey.

5. To serve, top noodles with peanut butter chicken mixture and sprinkle chow mein noodles
and peanuts over the top.

Fish and Chips Casserole

Serves: 4

Start-to-Finish: 50 minutes

Ingredients:

2 ½ cup dried rigatoni noodles (don’t overdo the quantity of noodles)

6 cup water

1 (10-oz) can cream of chicken soup

½ cup evaporated milk (or 1 (5-oz) can evaporated milk)

1 (6.4-oz) pkg tuna

¼ tsp garlic salt

1 TBSP chopped freeze-dried onions

1 (1-oz) snack bag potato chips, crushed

Optional Fresh Ingredients:

½ cup shredded monterey cheese

1 cup chopped celery

Directions:

1. In a large pot, bring 6 cups water to a boil.

2. Preheat oven to 350°F.

3. When water boils, cook noodles for 13 minutes and drain.

4. In a large casserole dish, combine cream of chicken, evaporated milk, tuna, garlic salt, and freeze-dried onions. If using optional fresh ingredients combine them now as well. If you feel the mixture is too thick you can add up to ½ cup of the cooking water to thin the mixture down.

5. Add noodles, mix well and spread evenly into casserole dish.

6. Top with crushed potato chips.

7. Bake at 350°F for 15 minutes or until the top is golden brown.

Chicken Barley Chili

Serves: (makes 6 ½ cups soup) 4 people

Start-to-Finish: 60 minutes

Ingredients:

1 (14.5-oz) can petite diced tomatoes

1 (8-oz) jar salsa

1 (14.5-oz) can chicken broth

1/2 cup barley

1 1/2 cups water

1/2 TBSP chili powder

1/2 tsp cumin

1/2 (15-oz) can black beans, drained and rinsed

1 (8.75-oz) can corn, undrained

1 (12.5-oz) can cooked chicken, drained

Directions:

1. Combine tomatoes, salsa, broth, barley, water, chili powder, and cumin into a pot.

2. Bring to a boil over high heat, cover, and reduce heat to low.

3. Simmer for 45 minutes, stirring occasionally.

4. Meanwhile, rinse and drain black beans.

5. After 45 minutes, add chicken, black beans, and corn to the chili mixture.
6. Cover and continue cooking for 5-10 minutes or until barley is tender.

Baked Taquitos

Serves: 4 people (makes 16 taquitos)

Start-to-Finish: 45 minutes

Ingredients:

1 TBSP extra-virgin olive oil

½ cup freeze-dried onion flakes

1 cup water, for soaking onions

1 (12-oz) can roast beef, drained

1 (15-oz) can black beans, rinsed and drained

1 tsp garlic powder

¼ tsp kosher salt

¼ tsp cumin

¼ tsp chili powder

1 cup beef broth

18 count 6-inch corn tortillas (packages of tortillas are sold in 18 count and this gives you 2
extras for mistakes)

1 jar salsa, for serving

Optional Fresh Ingredients for Times of Plenty:

⅔ cup shredded monterey jack cheese

Directions:

1. Preheat the oven to 425°F.

2. Line a rimmed baking sheet with parchment paper and generously spray parchment paper
with cooking spray.

3. Mix 1 cup water with ½ cup freeze dried onion flakes and let sit for 5 minutes, drain off
excessive liquid.

4. Drain and rinse canned black beans, and drain canned roast beef.

5. In a frying pan, heat the olive oil over medium heat until shimmering.

6. Add freeze-dried onion and roast beef to the oil, fry for 3 minutes, stirring occasionally.

7. Remove from heat. (The mixture should be dry.)

8. Stir in black beans, garlic powder, salt, cumin, and chili powder. Stir to break up the beans
and the roast a little. Set aside.

9. Meanwhile, in a small pan bring 1 cup beef broth to a boil. Reduce the heat to a simmer.

10. Carefully, using tongs, dip each tortilla into the broth for about 4 seconds or until softened.

11. Immediately remove each tortilla from the broth and fill with about 1 ½ tablespoon or so of
the mixture. (If using cheese, sprinkle in 2 tsp cheese in each taquito.)

12. Roll each taquito up and place, seam-side down, on the prepared baking sheet.  

13. Bake until the taquitos are lightly crisped and golden, about 15 minutes or so.

14. Serve warm with salsa.

Shepherd's Pie

Serves: 6

Start-to-Finish: 50 minutes


Ingredients:

⅓ cup freeze-dried chopped onion (approx. 1 cup fresh chopped onion)

½ cup water 

1 TBSP vegetable oil

1 pint canned ground beef (equals a little more than ½ lb cooked ground beef)

¼ cup Worcestershire Sauce

2 TBSP flour

1 TBSP ketchup

1 pkt brown gravy mix (equals a scant 2 TBSP of seasoning mix)

1 cup water

1 (8.5-oz) can sliced carrots (approx. 1 ¼ cup fresh chopped carrots)

1 (8.75-oz) can corn

1 (8.5-oz) can sweet peas

Mashed Potatoes (recipe below)




Directions:

1. Preheat oven to 375° F.


2. In a bowl, soak freeze-dried onion in ½ water for 5 minutes to soften, drain.


3. Start boiling 4 cups water for mashed potatoes.


4. In a large saucepan heat up 1 TBSP vegetable oil.


5. Add softened onions to pan and cook for 2 minutes, until browning on edges.

6. 
Mix in ground beef, worcestershire sauce, flour, ketchup, brown gravy mix, and water.

7. 
Bring to a boil, reduce heat and simmer for 3 minutes until thickened.


8. Gently stir in carrots, corn, and peas and remove from heat.


9. Spread the beef mixture in an even layer on the bottom of a 9x13 pan.


10. Finish making mashed potatoes according to recipe below.


11.Top the beef mixture with an even layer of prepared mashed potatoes.


12. Bake in preheated oven for 20 minutes, or until potatoes are golden brown.




Mashed Potatoes Recipe

Serves: 3 cups

Start to Finish: 5 minutes


Ingredients:

4 cups boiling water 

1 tsp Kosher salt

¼ cup powdered butter (¼ cup butter)

⅓ cup powdered milk (1 cup milk and -1 cup boiling water)

3 cups potato flakes


Directions:

1. Mix boiling water, salt, powdered milk, and powdered butter until there are no lumps.

2. Add potato flakes and stir gently until just combined. (Do not over mix)

3. Let sit covered for 3 minutes. 
Fluff with fork.

Moroccan-Spiced Beef and Vegetable

Start-to-Finish: 35 minutes

Serves: 6

Ingredients:

1 ½ TBSP olive oil

¼ tsp garlic powder

1 ½ tsp ground cumin

1 ½ tsp ground cinnamon

1 (14.5-oz) can petite diced tomatoes

1 (16-oz) can chickpeas, drained and rinsed

1 TBSP minced dehydrated onion

2 (12-oz) can roast beef, drained

1 can beef broth

½ (14.5-oz) can green beans, drained

1 (8.5-oz) can sliced carrots, drained (1 cup sliced fresh carrots)

1 cup dried apricots, diced

¼ cup raisins

1 tsp Kosher salt

½ tsp fresh cracked black pepper

1 cup dry white rice

2 cup water for steaming rice

Directions:

1. Steam 1 cup dry white rice with 2 cups water in rice cooker.

2. Meanwhile, in a large saucepan, heat oil over medium heat.

3. Add garlic powder, cumin, and cinnamon and cook, stirring, for 30 seconds.

4. Add tomatoes, chickpeas, dehydrated onion, beef, and broth.

5. Bring to a boil.

6. Boil down for 10 minutes then reduce heat to low.

7. Add the green beans, carrots, apricots, raisins, salt, and pepper, mix gently so you don’t
break up the vegetables.

8. Simmer until flavors are blended for 5 minutes.

9. Serve in bowls over steamed white rice.

Green Bean Chicken Alfredo Casserole

Recipe By: Food Storage and Beyond  
Serves: 6-8 people  

Ingredients:
1 lb penne pasta, cooked according to package directions
1 pint canned chicken
1 TBSP olive oil
3 tsp McCormick’s Grill Mates Montreal Chicken seasoning
1 (15-oz) can green beans, drained (or 1 1/2 cup fresh green beans)
1 (15-oz) can diced, seasoned tomatoes (whatever you favorite seasoned kind is), drained (or 2 fresh tomatoes, diced)
1 jar alfredo sauce
salt and pepper, to taste

Optional:
2 cups fresh grated Mozzarella or Parmesan cheese

Directions:
1. Preheat the oven to 350º F.
2. Cook your pasta according to package directions.
3. While the pasta is cooking, drain and rinse your canned chicken.
4. Heat the olive oil in a frying pan and add your chicken.
5. Sprinkle the grilled chicken seasoning over the chicken and saute for 1-2 minutes.
6. Remove from heat.
7. Drain the cooked pasta and transfer it into 9 x 13 baking dish.
8. Add the chicken, green beans and diced tomatoes into the dish and give it a stir to evenly distribute the ingredients.
9. Pour the alfredo sauce over the top and lightly mix it in (just enough to get the sauce settled into the pan).
10.Sprinkle salt and pepper over the top according to taste and then layer with the cheese (if using). 11. Bake, uncovered, for 15-20 minutes, or until the cheese is melted and all the ingredients are warmed through.

White Chicken Chili

Recipe By: Food Storage and Beyond
Serves: 6 - 8 people


Ingredients:
1-2 TBSP vegetable oil
2 TBSP dried onion
1 TBSP garlic powder
1 to 2 tsp cumin
1 qt canned chicken
1 (15-oz) can garbanzo beans, drained and rinsed
1 (15-oz) can white beans (i.e. Great Northern), drained and rinsed
1 (15-oz) can navy beans, drained and rinsed
1 (12-oz) can corn
2 (4-oz) cans chopped green chilies
2 chicken bouillon cubes
1½ cups boiling water
a pinch of cayenne pepper
a pinch of paprika

Optional Toppings: 
shredded cheese (cheddar, monterey jack… whatever is your favorite)
sour cream
salsa
broken up tortilla chips or crunchy tortilla strips

Directions: 
1. In a large pot (or crock pot), heat the vegetable oil and cook the onion, garlic, and cumin.
2. When they are heated through, stir in the chicken to coat it with the seasoning.
3. Saute for about a minute.
4. Then add the beans, corn and chilies.
5. Stir to blend.
6. Combine the chicken bouillon with the boiling water and stir into the chili.
7. Add the cayenne pepper and paprika.
8. Cover and let chili cook over low heat for about 30 minutes, stirring occasionally with a wooden spoon, as both the beans and corn have a tendency to want to stick to the bottom and burn.
9. Serve topped with any of the optional toppings.

Harvest Blend Soup

Recipe By: Pantry Cooking II
Serves: 6

Ingredients:
 1/4 cup hard red wheat
1/4 cup pearled or hulled barley
1/4 cup red rice
1/4 cup pinto beans
1/4 cup small red beans
1/4 cup split green peas
1/4 cup black beans
1/4 cup navy or small white beans
1-1/2 tsp salt
8 oz summer sausage, cubed

Directions:
1. Rinse grains and beans.
2. Put into a 4 to 5 quart Dutch oven or soup pot and add 2 quarts water. (Add a scant 1/4 teaspoon baking soda in hard water areas.)
3. Bring to a boil.
4. Boil 3 minutes.
5. Remove from heat and let sit for at least 1 hour.
6. Add salt and summer sausage.
7. Bring to a boil.
8. Reduce heat and simmer 3 hours or until beans are tender.

Slow-Cooked Tortilla Soup

Start-to-Finish: 4-6 hours (Slow Cooker recipe)

Recipe By: Jeanne Johnson

Ingredients:

2 cans chicken or 4 cooked and chopped chicken breasts

2 cans (14-oz. ea) chicken broth

2 cans (14-oz. ea) diced tomatoes, undrained

1 can (15-oz) black beans, rinsed and drained

1 can (15-oz) kernel corn, drained

1 can (16-oz) refried beans

1 can (4-oz) chopped green chilies

1 cup salsa

2 TBSP dried cilantro

1 TBSP ground cumin

1 TBSP chili powder

½ tsp garlic powder

Directions:

1. Combine all ingredients in a crockpot.
2. Cook for 4 to 6 hours.
3. Garnish with tortilla chips, sour cream, and grated cheese.
4. Easy meal!

Green Pea Soup

Recipe By: Pantry Cooking
Serves: 4

Ingredients:

1 (15-oz) can green peas, undrained
2 cups beef bouillon
1 TBSP shortening
1 TBSP flour
1/2 cup milk
1 (5-oz)can ham, drained and minced
Salt and pepper, to taste

Directions:

1. Puree’ peas in a blender or food processor.
2. Add bouillon; set aside.
3. In a medium saucepan, melt shortening and whisk in flour.
4. Gradually stir in pea mixture.
5. Cook and stir until thickened and smooth.
6. Add in milk and ham.
7. Heat through.
8. Season with salt and pepper.

Vegetable Bean Soup

Start-to-Finish: 8-10 hours (slow cooker recipe)
Recipe By: Pantry Cooking
Serves: 14

Ingredients:

2 (11-oz each) cans condensed beef with vegetables and barley soup
5 soup cans water
3 (11.5-oz each) cans condensed bean with bacon soup
2 (15-oz each) cans mixed vegetables with potatoes, undrained
1/4 cup bacon flavored bits

Directions:

1. Combine all ingredients in a slow cooker.
2. Cook on low for 8 to 10 hours.

Variations:
Substitute corn, peas, green beans, carrots, or potatoes for the mixed vegetables.

Quick Tuna Chowder

Start-to-Finish: 20 minutes
Recipe By: Pantry Cooking
Serves: 2 quarts

Ingredients:

2 (10.75-oz each) cans condensed tomato soup
2 1/2 cups water
6 TBSP bacon flavored bits
2 TBSP dried onion
1 (14.5-oz) can potatoes, drained and diced
1 (6-oz) can tuna, drained and flaked
2 TBSP parsley flakes
1/8 tsp dried thyme leaves
Dash pepper
1/2 cup sliced pimiento-stuffed green olives

Directions:

1. Combine ingredients in a large pot.
2. Simmer 15 minutes.

Chicken Tortilla Soup

Start to Finish: 30 minutes

Recipe By: Safely Gathered In

Ingredients:

1 (28-oz) can crushed tomatoes
2 (8-oz) cans tomato sauce
1/2 tsp garlic salt
4 cups water
2 TBSP sugar
3 tsp chili powder
1/2 tsp oregano
1 (4-oz) can diced green chilies
1 (13-oz) can chicken

Directions:

1. Combine all ingredients in a large pot.
2. Bring to a boil.
3. Lower heat and simmer for 20 minutes.
4. Serve.

Chicken Barley Chili

Recipe By: on the back of the Quaker Quick Barley Box
Serves: 11 cups

Ingredients:
1 (14-oz) can diced tomatoes
1 (16-oz) jar salsa
1 (14-oz) can chicken broth (or I used 2 chicken bouillon cubes and 2 cups of water)
1 cup quick barley
3 cups water
1 TBSP chili powder
1 tsp cumin
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can corn, undrained
1 (13-oz) can chicken

Directions:
1. Combine first 7 ingredients into a big pot.
2. Bring to a boil over high heat.
3. Cover and reduce heat to low.
4. Simmer for 20 minutes, stirring occasionally.
5. Rinse and drain black beans.
6. Shred chicken in separate bowl.
7. Then add chicken, black beans and corn to the chili mixture.
8. Increase the heat to high and again bring to a boil.
9. Cover and reduce to low and let simmer for 5 minutes or until barley is tender.

Oatmeal Sausage

Recipe By: Pantry Cooking II
Serves: 10 patties

Ingredients:

1 cup water
1 TBSP vegetable oil
1 TBSP Worcestershire sauce
1/8 tsp thyme
Dash cayenne pepper
3/4 tsp salt
1 tsp onion powder
1/2 tsp rubbed sage
1/4 tsp garlic powder
1/8 tsp leaf oregano
1 TBSP nutritional yeast flakes (available in the bulk bins at HEB)
1 cup quick oats

Directions:

1. Combine water, seasonings and yeast flakes in a 2-quart non-stick saucepan and bring to a boil.
2. Add oats, reduce heat and cook for 5 minutes or until very thick.
3. Drop spoonfuls onto a greased baking sheet and shape each into a patty.
4. Bake at 350 degrees for 15 minutes on each side (30 minutes total).

Spicy Hungarian Lentil Stew

Recipe By: "Emergency Food Storage in a Nutshell, 3rd Edition" by Leslie Probert and Lisa Harkness
Serves: 4-5

Ingredients:

7 cups water
1½ cups dry lentils, sorted and rinsed
⅓ cup dried onions
7 TBSP chicken bouillon
2 TBSP tomato paste
2 tsp cumin
½-¾ tsp cayenne pepper
½ tsp dried minced garlic
½ tsp paprika
1 large bay leaf
1 can (12-oz) evaporated milk
2 TBSP flour

Directions:

1. In a pot, heat water while adding all ingredients except milk and flour and bring to boil.
2. Reduce heat and simmer for 35 minutes.
3. In a separate bowl, whisk flour into milk until there are no lumps.
4. Whisk flour and milk into stew.
5. Return to boil while stirring, simmer 1 minute.

Honey Lime Chicken Enchiladas

Start-to-Finish: 1 hour and 15 minutes (includes 30 minutes to marinade meat)
Serves: 4
Recipe By: Pinching Your Pennies

Ingredients:

6 TBSP honey
4 ½ TBSP lime juice
1 TBSP chili powder
½ tsp garlic powder
1 lb cooked shredded chicken
2 (10-oz) cans green chili sauce
10 flour tortillas
2 cups shredded Monterrey jack cheese

Directions:

1. Mix homey, lime juice, chili powder, and garlic powder together with cooked chicken and let marinate for at least 30 min.
2. Pour ½ can of green chili sauce in the bottom of a 9x13 pan.
3. Roll chicken up in tortillas with a little cheese and put in pan.
4. When the tortillas are all rolled, pour the remaining green chili sauce over top of the tortillas
5. Sprinkle with cheese.
6. Bake at 350°F for 30 minutes.

Golden Wheat Patties

A surprisingly good main dish. You can serve this entree with mashed potatoes and gravy, glazed carrots, steamed broccoli, side salad, whole grain rolls... . As the women tasted Golden Wheat Patties, we heard sounds of 'yum' and surprise that they were so good!

Serves: 15 pattties
Recipe By: Dollar a Day Meals

Ingredients:

1 1/2 cup cooked cracked wheat
1 large egg
3 TBSP dry milk
3 TBSP dried chopped onions
1 TBSP unbleached flour
1/2 tsp garlic salt
1/2 tsp sea salt
1/4 tsp Worcestershire sauce
1/4 tsp soy sauce
1/8 tsp liquid smoke
3 TBSP water
2 TBSP oil or olive oil (may need more)

Directions:

1. Mix all ingredients together except oil.
2. Heat oil in skillet over medium heat.
3. Place 2 TBSP mix at a time in hot oil, smooth with back of spoon to form small patties.
4. Cook 4 to 5 minutes on each side.
5. Drain off oil on paper towels.

Meatless Meatballs

Serves: 36 meatless meatballs
Start-to-Finish: 1.5 hour
Recipe By: Dollar a Day Meals

Ingredients:

1 cup chopped pecans
2 cup (packed) fresh whole wheat bread crumbs, about 4 slices
2 tsp Italian seasonings
1 tsp garlic salt
3 to 4 eggs (start with 3)
1/2 cup freshly grated Parmesan
1/2 cup minced fresh onion
2 to 4 TBSP oil or olive oil

Directions:

1. In a food processor: process pecans just until they form a fine meal. (Don't process the pecans longer once they are a fine meal or it will turn creamy.)
2. Remove pecan meal to a mixing bowl.
3. Next, process fresh breadcrumbs, add to mixing bowl with pecan meal.
4. Mix in seasonings, eggs, parmesan, and onions.
5. Heat oil in skillet, on medium high.
6. Using a spoon or small scoop, form meatballs. (about 36)
7. Brown meatballs in the hot oil, gently turning as needed.
8. Remove meatballs skillet when well-browned; set aside.
9. Put in the same skillet add 3 cups of your favorite sauce. (spaghetti, barbeque, etc.)
10. Add meatballs; cover and simmer on lowest heat 45 minutes to 1 hour.

NOTE: meatballs can be baked in an oiled baking pan until browned, then transfer to a crockpot, add sauce, heat on low for a couple of hours, or until hot.