Tomato and Spinach Linguine

Serves: 6

Start-to-Finish: 25 minutes

Ingredients:

1 (12-oz) pkg dried linguine noodles, broken in half

2 (14-oz) cans petite diced tomatoes

¾ cup freeze-dried spinach

½ TBSP dried basil

½ TBSP dried oregano

4 cups chicken stock (if unsalted use ½ tsp Kosher salt)

½ tsp minced garlic

2 TBSP olive oil

2 pinches red pepper flakes

fresh black pepper

parmesan cheese, grated (garnish)

Directions:

1. Add all ingredients (except cheese) to a large pot, make sure liquid is covering everything.

2. Cover and bring to a boil.

3. Once boiling lower heat to simmer and remove lid.

4. Cook for 10 minutes, don't “stir” but use a wooden spoon to keep noodles from sticking to
bottom of pot by occasionally moving spoon along the bottom of pot.

5. Cook until most of the liquid is absorbed and noodles are soft.

6. Serve with Parmesan cheese.

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.

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.

Chicken and Corn Soup

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

Ingredients:
6 cups water
4 tsp chicken bouillon
½ cup dried carrots*
1 TBSP dried onions
1 TBSP dried celery (or one stalk fresh celery, diced)
½ tsp dried minced garlic
1 can (15-oz) corn, undrained
2 TBSP parsley
1 cup uncooked pasta, any shape
1 can (10-oz) chicken chunks undrained and broken up
½ tsp sugar (only if no sugar in canned corn)
pepper to taste

Directions:
1. In a pot, heat water while adding all ingredients except last four.
2. Simmer, covered 15 minutes.
3. Add pasta and simmer 10 minutes more.
4. Stir in chicken and heat through.
5. Season to taste and serve.

* For puff-dry, dehydrated carrots: Substitute same amount as dried carrots. Bring ingredients in first column, corn, and parsley to boil. Add pasta, simmer covered 10 minutes and continue with recipe instructions.
Don’t have dried carrots? Reduce water to five cups and add two fresh carrots, peeled and sliced.

Creamy Chicken Noodle Soup

Start-to-Finish: 50 minutes

Recipe By: Prepare Every Needful Thing

Ingredients:

2 tsp. chicken bouillon
6 cup canned chicken broth
1-2 cans sliced carrots (or you can substitute dehydrated carrots or fresh carrots)
optional: 1 cup sliced celery
1/4 cup dehydrated minced onions
2 cans cream of chicken soup
1/2 cup milk (you could also use powdered milk here very easily - 1 1/2 TBSP dry powdered milk + 1/2 cup water)
1 pint jar canned chicken, drained
4 cup noodles (don't precook)
salt and pepper to taste

Directions:

1. Add the bouillon, broth, onions, chicken soup, canned chicken, and carrots to a large dutch oven on the stove to heat.
2. When it reaches a boil, add the noodles and let cook until noodles were tender.
3. Turn down the heat, add the milk, and let cook until thoroughly warmed.
4. Add salt and pepper as needed.

Cowboy Monkey Cheese

Serves: 4
Recipe By: Pantry Cooking II

Ingredients:

1 box (7 1/4-oz) macaroni and cheese
2 TBSP shortening
1/4 cup milk
1/4 tsp salt
1 can (15-oz) chili without beans

Directions:

1. Cook macaroni in boiling water.
2. Drain and return to pan.
3. Stir in shortening, milk, salt and cheese packet until smooth.
4. Stir in chili.
5. Heat through.
Note: margarine or butter can be used instead of the shortening.

Ramen Noodle Tomato Soup

Serves: 3-4
Recipe by: Pantry Cooking II

Ingredients:

1 package (3-oz) chicken flavored ramen noodles
1 can (10 3/4-oz) condensed tomato soup
1 can (14 1/2-oz) petite diced tomatoes, undrained

Directions:

1. Cook noodles according to package directions, adding seasoning packet as directed.
2. Stir in tomato soup and tomatoes.
3. Heat through.

Pasta Recipes

(http://whatsonmymenu.blogspot.com)

Lemony Chicken Pasta Toss

(recipe from Campbell’s)

Ingredients:
-2 T. cornstarch
-1 can chicken broth
-2 T. lemon juice
-1 T. Dijon-style mustard
-1 lb. skinless, boneless chicken breasts, cut into strips (I have also used 1 can chicken)
-2 cloves garlic, minced
-3 T. chopped fresh parsley

OR 1 tbsp. dried parsley flakes
-4 cups hot cooked thin spaghetti

Directions:
MIX cornstarch, broth, lemon juice and mustard.
COOK chicken and garlic in nonstick skillet until browned, stirring often. Remove chicken.
ADD cornstarch mixture. Cook and stir until mixture boils and thickens. Return chicken to skillet and heat through. Stir in parsley. Toss with noodles.

Beef Stroganoff

(from a ward cookbook)

Ingredients:
- 1 to 1-1/2 lbs. ground beef
- 1/2 med. onion, diced
- 1 clove garlic, minced
- 1 can cream of mushroom soup (use 98%FF)
- 1 c. sour cream (use FF)
- 1 packet dry onion soup mix
- 1 can (8 oz) sliced mushrooms, drained
- cooked noodles or rice

Directions:
- Cook meat in a large skillet with onion and garlic.
- When meat is done stir in mushroom soup, sour cream, mushrooms and onion soup packet until well mixed.
- Reduce heat and continue stirring until heated through.
- Serve over rice or noodles.

Creamy Lemon Chicken over Rice (or Noodles)
Ingredients:
2 c. cooked, diced chicken (I use 1 can chicken)
1 can cream chicken soup (I use 98% FF)

1/4 c. mayonnaise
2 T. lemon juice
1 t. onion salt
1 t. garlic powder
1/4 c. sour cream
hot cooked rice, egg noodles, etc.

Directions:
* Cook rice or noodles as directed (we prefer rice).
* Cook remainder of ingredients, EXCEPT sour cream, until just boiling.
* Remove from heat and add sour cream.
* Serve over rice or noodles.

Hearty Lasagna Soup
Ingredients:
-1 lb. ground beef
-1/4 tsp. garlic powder
-2 cans (14 oz each) Beef Broth w/ onion
-1 can (14.5 oz) diced tomatoes

-1/4 tsp. dried Italian seasonings
-1 1/2 c. uncooked pasta (macaroni, corkscrew, penne)
-1/4 c. grated Parmesan cheese

(great with added sliced zucchini!)

Directions:
-Cook beef and garlic until beef browned. Pour off fat.
-Stir in broth, tomatoes and seasoning into skillet. Heat to Boil.
-Stir in pasta. Cook over medium heat for 10 min. or until pasta is tender.
-Stir in cheese.

Asian Sesame Noodles

(from All You magazine)

Ingredients:
-1 lb. spaghetti
-salt and pepper
-2 boneless, skinless chicken breast halves
-1/2 c creamy or crunchy peanut butter

-3 T soy sauce
-2 T sesame oil
-1/2 t crushed red pepper
-1 T finely chopped fresh ginger (or 2 t. ground ginger)
-1 cucumber, seeded, sliced & cut crosswise in thin strips
-1 tomato, thinly sliced
-2 scallions or green onions, thinly sliced

Directions:
-Cook pasta in a large pot of boiling water, according to package directions. Reserve 1 c cooking water and drain pasta.
-Season chicken with salt and pepper. Grill chicken for 6-8 minutes per side, until just cooked through. Cool and chop chicken. (I used my George Foreman grill)
-In large bowl, whisk peanut butter, soy sauce, vinegar, oil, crushed red pepper and ginger until blended. Season with salt and pepper to taste.
-Add pasta and reserved water to bowl and toss to coat. Add chicken, cucumber and tomato; toss. Garnish with scallions.