Oatmeal

Start-to-Finish: 15 min

Serves: 4 people (1 cup each)

Ingredients:

½ cup powdered nonfat milk

2 cup water

2 cup oats

1 cup dried fruit
¼ cup wheat germ
1 tsp ground cinnamon

4 cup water

1 cup powdered nonfat milk

Directions:
1. In a saucepan bring 2 cup water and ½ cup powdered milk to just a simmer.

2. Stir in oats and cook for 5 minutes over medium heat, stirring occasionally.

3. Remove from heat.

4. Stir dried fruit, wheat germ, and cinnamon into oatmeal.

5. Prepare milk by whisking together 4 cups water and 1 cup powdered milk.
6. Serve warm oatmeal with ½ cup milk each.

Nut and Fruit Granola

Start-to-Finish: 40 min cook + 1 hr cool

Serves: 4 (1 ½ cups each)

Ingredients:

2 cup oats
½ cup wheat germ

½ cup oat bran

⅛ cup sunflower seeds

¼ cup almonds, finely chopped

¼ cup pecans, finely chopped

⅓ tsp salt

1 TBSP brown sugar
½ cup honey

½ cup vegetable oil

½ TBSP cinnamon

½ TBSP vanilla extract

1 cup dried fruit
½ cup powdered nonfat milk

2 cup water

Directions:

1. Preheat the oven to 300°F.
2. Line a large baking sheet with parchment paper.

3. Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, and pecans in a large
bowl.

4. Stir together the salt, brown sugar, honey, oil, cinnamon, and vanilla in a saucepan.

5. Bring to a boil over medium heat.

6. Pour boiling mixture over the dry ingredients and stir to coat.

7. Spread the mixture out evenly on the baking sheet.

8. Bake for 10 minutes.

9. Stir and bake another 10 minutes or until toasted.

10. Cool, then stir in dried fruit before storing in an airtight container.

11. When ready to eat, prepare milk by combining powdered milk with water. Whisk well.
12. Serve granola with ½ cup prepared milk.

Cream of Wheat

Start-to-Finish: 20 min

Serves: 4 people (approx 1 cup each)

Ingredients:

4 cup water

½ tsp salt

¾ cup cream of wheat

½ cup powdered nonfat milk

2 cup water

¼ cup brown sugar

Directions:

1. Bring water and salt to a boil.

2. Gradually add cream of wheat, stirring constantly with a wire whisk until blended.

3. Return to a boil.

4. Reduce heat to low and simmer uncovered for 2 ½ minutes or until thickened, stirring frequently.

5. Remove from heat and set aside.

6. To prepare milk combine powdered milk and 2 cups of water. Whisk to combine.

7. Serve cream of wheat with ½ cup milk and 1 TBSP brown sugar.

Biscuits and Gravy

Start-to-Finish: 30 min

Serves: 4 (2 biscuits each)

Ingredients:

Biscuits:

1 ¾ cup flour
½ tsp salt
3 tsp baking powder
¼ cup powdered butter
¼ cup powdered milk

¾ cup + 1 TBSP water
1 TBSP sugar

Gravy:
¼ cup all-purpose flour

¾ cup powdered nonfat milk
2 ½ cup water
⅛ tsp crushed red pepper

1 cup freeze-dried sausage

Directions:

Biscuits:
1. Preheat oven 450°F.
2. Combine all dry ingredients.
3. Add wet ingredients.
4. Roll out dough onto a floured surface.
5. Use a mason jar lid or some other round cutter to cut out biscuits.
6. Bake in oven for 10-12 minutes or until tops are lightly browned.

Gravy:
7. Combine flour and powdered nonfat milk in a skillet.
8. Add water to skillet, stirring well until there are no lumps.
9. Add crushed red pepper and freeze-dried sausage.

10. Cook over medium heat, stirring, until mixture is thickened.
11. Once biscuits are finished baking, slice in half, pour gravy over biscuits, and serve.

Red Beans and Rice

Serves: 6

Start-to-Finish: 30 minutes

Ingredients:

1 ½ cup dry white rice

3 cups water for steaming rice

1 TBSP extra virgin olive oil

1 ½ - 2 cup summer sausage, cut into half circles

1 (8.75-oz) can corn, drained (approx. 1 cup fresh corn)

1 (12.5-oz) can of cooked chicken, drained

1 (15.5-oz) can red kidney beans, drained and rinsed

½ cup water (+½ cup for consistency)

1 tsp garlic powder

1 tsp Kosher salt

½ tsp paprika

2 tsp chili powder

¼ tsp chicken bouillon

½ tsp onion powder

¼ tsp black pepper

¼ tsp smoked paprika

6 TBSP ketchup

Directions:

1. Add dry white rice and 3 cups water to rice cooker and steam until soft and fluffy.

2. Measure out all seasoning. (This recipe goes together fast and you will want them ready!)

3. Cut summer sausage into ½ inch thick half circles.

4. Heat oil in large saucepan.

5. Add sausage to saucepan and brown gently on each side (about 3 minutes).

6. Drain and rinse kidney beans, and drain canned corn and canned chicken.

7. Add ½ cup water, beans, corn, chicken, seasonings, and ketchup into saucepan.

8. Stir together and simmer for 8 minutes, adding more water as needed for a nice
consistency.

9. Serve sausage mixture over steamed rice.

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.