Breaded SPAM Steaks

Breaded SPAM Steaks

Breaded SPAM Steaks

 

Vegetable oil for frying

4 tsp. Powdered Whole Eggs (Honeyville)

5-6 tsp. Water

1 (12 oz.) can fully cooked luncheon meat (such as SPAM®), cut into 1/4 inch slices

1 C. all-purpose flour

2 C. Italian seasoned bread crumbs

 

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Mix water into the powdered eggs and mix well. Gently press the luncheon meat slices into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven’t stuck can fall away. Place the breaded luncheon meat slices onto a plate while breading the rest; do not stack. Deep fry the luncheon meat a few slices at a time until hot and golden brown, 3 to 5 minutes. Drain on a paper towel lined plate before serving.

Spam Pad Thai

Spam Pad Thai

Spam Pad Thai

 

1 (12 oz.) can SPAM® Classic, cut into 1-inch cubes

1/2 C. chicken broth

1/4 C. creamy peanut butter

3 1/2 T. soy sauce

freshly ground black pepper to taste

1 (10 oz.) package uncooked udon noodles

1 chopped green onion (optional)

 

Cook and stir SPAM(R) Classic in a skillet over medium heat until lightly browned all over, about 10 minutes. Set aside on paper towel lined plate to drain. Stir chicken broth, peanut butter, and soy sauce together in a small saucepan over low heat; cook, stirring, until a smooth peanut sauce forms. Season peanut sauce with pepper. Bring a pot of salted water to a boil; cook udon noodles just until tender, about 10 minutes. Drain, then add back to pot over low heat. Stir peanut sauce and SPAM(R) Classic into noodles until noodles and SPAM(R) Classic are coated; turn out onto a plate and garnish with chopped green onion, if desired.

Spam, Red Beans, and Rice

Spam, Red Beans, and Rice

Spam, Red Beans, and Rice

 

3 C. uncooked white rice

3 C. water

1 (12 oz.) can fully cooked luncheon meat (such as SPAM®), cubed

3 (15 oz.) cans kidney beans, with liquid

1/4 C. butter

1/8 tsp. dried onion flakes

 

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir together the luncheon meat, kidney beans with liquid, butter, and onion flakes in a large saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 15 minutes, stirring occasionally. Spoon the beans over the cooked rice to serve.

Beans & Sausage

Beans & Sausage

Beans & Sausage

 

1 lb. Spicy Italian Sausage (bulk, ground)

2 cans Black Beans, drained

2 cans Pinto Beans, drained

2 cans Navy Beans, drained

1 large can Tomato or V-8 Juice

 

Heat a large pot or Dutch oven. Crumble sausage into pot and cook, breaking up large chunks, until browned and cooked through. Add remaining ingredients and simmer until heated through.

Ham Fried Rice

Ham Fried Rice

Ham Fried Rice

 

3 C. Water

2 C. Rice

2 T. dried chives, rehydrated

3 T. dried celery, rehydrated

I (16-oz.) canned ham, diced

1 (8-oz.) can water chestnuts, drained and chopped

I (4-oz.) can sliced mushrooms, drained

I (15-oz.) can peas and carrots, drained

2 T. soy sauce

2 T. vegetable oil

2 Eggs, Scrambled, Optional (fresh or from whole egg powder)

 

To cook rice: In a heavy bottomed saucepan with a tight-fitting lid, combine 3 C. water and 2 C. rice. Boil on high heat for 15 minutes. Remove from heat and set aside for 10 minutes, then fluff. Do not lift the lid while rice is resting. Rehydrate celery and chives by placing them in a small bowl along with 10 T. liquid from any canned item. It takes 5 to 10 minutes to rehydrate. In a large

pan, heat oil over a medium-high heat. In a bowl, mix all ingredients together. Once oil is heated, fry ingredients until thoroughly heated. If eggs are available, scramble and toss into fried rice before serving.

Ham & Corn Chowder

Ham & Corn Chowder

Ham & Corn Chowder

 

1 or 2 5 oz. can Ham

1 15 oz. can Potatoes

1 15 oz. can Creamed Corn

1 12 oz. can Evaporated Milk

1/3 C. Cream of Anything Soup Mix

1 1/4 C. Water

1.4 C. dried Onion

1 tsp. Parsley

¼ tsp. Pepper

Combine all ingredients in a pan and heat through.

Pantry-Friendly Pease Porridge

Pantry-Friendly Pease Porridge

Pantry-Friendly Pease Porridge

 

¼ lb. Bacon, roughly chopped

1 ½ C. dried split Peas, rinsed, soaked overnight, and drained

2 qt. Water

Dried Thyme or Mint

Bread, toasted, optional

 

Render bacon in heavy pot, then add water and peas. Season with thyme, a heaped tsp. or so. Bring to a hard boil, reduce to simmer, partially cover pot and cook until it thickens and peas are soft, about 2 ½ – 3 hours. Mash slightly and serve with toast. Have dairy? Serve with a dollop of butter or fresh cream on top.

Hammy Mac & Cheese

Hammy Mac & Cheese

Hammy Mac & Cheese

 

1 ½ C. Macaroni Noodles

1 14 oz. can Chicken Broth

1 15 oz. can diced Tomatoes

1 or 2 5 oz. cans Ham

1/3 C. Cream of Anything Soup Mix

1 1/4 C. Water

3 T. Onion Flakes

8 oz. Processed Cheese (i.e. Velveeta), cubed

 

Simmer pasta in broth with tomatoes until macaroni is done, stirring occasionally. Add remaining ingredients, except cheese and stir to combine. Bring up to medium, then stir in cheese and continue to cook until cheese me.

Ham & Vegetable Soup

Ham & Vegetable Soup

Ham & Vegetable Soup

 

¼ C. dried chopped Onion

¼ C. dried chopped Celery

2 T. EVOO

1 T. Bouillon Granules

¼ C. dried diced Carrot

¼ C. dried Potato Chunks

¼ C. freeze dried Green Peas

¼ C. dried Asparagus or Zucchini dices

1 T. Thrive Life Béchamel Sauce Powder

1 C. Freeze Dried Ham dices (or 1 ½ C. cooked chopped ham)

¾ tsp. Herbes de Provence

1 tsp. Cheese Powder

¼ C. Instant Milk Powder

 

In a large soup pot, add the onion, celery and olive oil. Simmer over medium heat for 30 seconds, being careful not to burn. Add 6 C. water and bring to gentle boil. Add chicken bouillon, carrots and potato chunks. Boil gently for 5 minutes. Add the peas, asparagus or zucchini, freeze dried ham, and béchamel. Boil gently for an additional 5 minutes. Reduce heat to low, (add fresh ham here is using that instead), Herbs de Provence, cheese powder and milk and simmer for another couple minutes. Top with shredded cheese if desired.

Easiest Corn Chowder

Easiest Corn Chowder

Easiest Corn Chowder

 

2.5 oz. Bacon Crumbles

1 15 oz. can diced Potatoes

2 15 oz. can Corn

1 15 oz. can Creamed Corn

1 14 oz. can Vegetable Broth

½ C. dried Onion

1 T. Sugar

1 ½ tsp. Worcestershire Sauce

Salt & Pepper to taste

Do not drain cans. Combine all ingredients and heat through.

Bacon & Corn Chowder

Bacon & Corn Chowder

Bacon & Corn Chowder

 

4 C. Water

4 T. Bouillon Granules

1 T. EVOO

1 C. Potato Flakes

¼ C. Instant Milk

¼ C. Parmesan Cheese

1 C. freeze dried Corn

4 oz. Shelf Stable Bacon, chopped, or Bacon Crumbles or Bacon Bits

1 T. Parsley

1 tsp. Granulated Garlic

1 tsp. marjoram or thyme

Salt & Pepper

 

Bring 4 C. water and 1 T. EVOO up to a near boil. Stir in bouillon until dissolved. Reduce heat to medium and stir in potato flakes, instant milk and parmesan cheese. Add corn and bacon and season with parsley, garlic and herb. Season to taste with salt & pepper. Simmer until corn is rehydrated and soup is heated through.

Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken Tortilla Soup

 

1 15 oz. can whole kernel corn

3 (14.5 oz.) cans or 30 oz. chicken broth

1 can chicken 1 15 oz. can black beans

1 10 oz. can diced tomatoes with green chili peppers

½ C. rice

1 tsp. cumin

1 tsp. dried cilantro

1 tsp. garlic powder

½ tsp. salt

1 tsp. chili powder

Toppings: Tortilla chips, shredded cheddar cheese, sour cream (optional)

 

Open all cans and pour everything into a large saucepan or stock pot add spices. Simmer over medium heat until chicken is heated through. Serve over tortilla chips and top with shredded cheese and sour cream, if available and desired.

Casablanca Chicken

Casablanca Chicken

Casablanca Chicken

 

3 C. water

2 C. rice

2 T. dried bell pepper

½ C. raisins

½ C. dried apricots

1 T. dried onion

8 dehydrated tomato slices, cut into strips

½ tsp. garlic powder

1 tsp. turmeric

¼ tsp. dried red pepper flakes

1 T. brown sugar

4 T. peanut butter

1 T. balsamic vinegar

1 (13-oz.) can chicken meat, including broth or 1 pint home-canned chicken breast

1 (14.5-oz.) can diced Mexican tomatoes in lime juice and cilantro

1 (15-oz.) can garbanzo beans, including juice

1 (8-oz.) can tomato sauce

 

In a heavy bottomed saucepan with a tight fitting lid, on high heat, boil 3 C. water and 2 C. rice for 15 minutes. Remove from heat and set aside for 10 minutes then fluff. Do not lift the lid and peek at the rice while it is resting. Simmer remaining ingredients in a large saucepan over medium heat until dried fruits and vegetables are tender, about 15 minutes. To serve, place cooked rice on plates and top with Casablanca chicken sauce.

Turkey Dinner

Turkey Dinner

Turkey Dinner

 

1 (8-oz.) stuffing mix

1 C. water

1 (10.75-07.) can cream of celery soup

2 (13-07.) cans turkey meat, drained or 1 quart home-canned turkey breast

I (15-oz.) can green beans, drained

I (12-oz.) can evaporated milk

I T. dried onion

1/4 tsp. powdered sage

1/8 tsp. black pepper

1 (1.25-oz.) envelope turkey gravy mix

 

Preheat oven to 350°F. Mix together stuffing and water. Press 2/3 of the mixture into a 9″ x 9″ pan. In a medium saucepan over medium heat, mix together soup, meat, drained vegetables, ½ C. evaporated milk, and dried onion, sage and pepper. Heat thoroughly and pour over stuffing. Spread

remaining stuffing over top. Bake entree for 30 minutes. In a small saucepan over medium heat, prepare gravy using package directions and remaining evaporated milk, adding water if needed. To serve, place turkey entree on plate and top with gravy.

Chicken Pasta Soup

Chicken Pasta Soup

Chicken Pasta Soup

 

8 C. water

1 (13-oz.) can chicken meat, including broth or 1 pint home-canned chicken breast

1 (12-oz.) can evaporated milk

2 C. dried elbow pasta

2 T. dried onion

4 T. dried carrot

2 T. dried celery

1/4 tsp. garlic: powder

1 tsp. dried oregano

1/2 tsp. powdered thyme

½ tsp. poultry seasoning

6 chicken bouillon cubes

 

In a large saucepan, over medium heat, mix together all ingredients. Be sure to stir frequently to prevent pasta from sticking to bottom of pan. Serve when soup reaches desired thickness and pasta is tender, about 20 minutes.

Thrive Chicken, Rice & Veggie Cup o Soup

Thrive Chicken, Rice & Veggie Cup o Soup

Thrive Chicken, Rice & Veggie Cup o Soup

 

2 T. freeze dried chicken slices, broken

1 ½ tsp. Thrive Veloute Sauce

1 tsp. Freeze dried onion

1 tsp. Thrive freeze dried celery

1 tsp. Thrive carrots

1 tsp. Thrive mixed bell peppers

1 T. Thrive freeze dried asparagus

1 T. Thrive freeze dried mushrooms

1 T. Thrive freeze dried spinach

1 T. Thrive Instant Rice

¼ tsp. Thrive Chef Choice Seasoning Blend

1/8 tsp. Thrive peppercorn seasoning blend.

 

Add ingredients to mug or insulated cup Add 6 oz. boiling water and stir well. Cover with a small plate or foil and allow to steep 15 minutes before eating.

Chicken Diablo Rice

Chicken Diablo Rice

Chicken Diablo Rice

 

4 ½ C. Water

4 C. Instant Rice

1 C. freeze dried Corn

¾ C. dry Tomato Soup Mix

2 ½ T. Chile Powder

1 10-15 oz. can Chicken

 

Bring water to a near boil. Stir in rice, corn, soup mix and chile powder. Remove from heat, gently fold in chicken, cover and let sit for 15 minutes.

Chicken Fettuccini

Chicken Fettuccini

Chicken Fettuccini

 

2 14 oz. can Chicken Broth

1 10-15 oz. can Chicken, undrained

1 15 oz. can Mixed Vegetables, drained

8 oz. jar Parmesan Cheese (1 C.)

1 C. Sour Cream Powder

1 C. Powdered Milk

8 oz. Fettuccini

1 T. Garlic Flakes

1 T. Parsley Flakes

Salt & Pepper

 

In large pot, combine ½ C. broth and juice from chicken. Whisk in powdered milk and sour cream. In another pot, simmer fettuccini in remaining broth until done, stirring occasionally. Drain when done, reserving broth. Meanwhile, add remaining ingredients to sour cream mixture and heat until cheese me, stirring occasionally. If mixture gets too thick, add additional broth. Serve over noodles. (100-Day Pantry)

Chicken Paprika

Chicken Paprika

Chicken Paprika

 

1 14 oz. can Chicken Broth

6 oz. Noodles

1 10-15 oz. can Chicken

1 6 oz. can sliced Mushrooms

1 12 oz. can Evaporated Milk

½ C. dried Onion

½ C. dried Celery

1 C. Sour Cream Powder

2 tsp. Paprika, divided

2 tsp. Garlic Flakes

Salt & Pepper

Optional Seasonings: Marjoram, Safe, Savory, Caraway, Chives, Dill

 

Simmer Noodles in broth until softened. Drain juice from chicken into bowl and whisk in sour cream powder and 1 tsp. paprika; set aside. Add remaining ingredients to noodles and bring to a simmer. Add sour cream mixture, heat through and serve. (100-Day Pantry)

Enchilada Soup

Enchilada Soup

Enchilada Soup

 

1 (1.5-07.) enchilada sauce packet

1 (8-oz.) can tomato sauce

4 C. water

1 chicken bouillon cube

1 (12-07.) can evaporated milk

1 (14.5-07.) can diced tomatoes

1 (15-07.) can black beans, drained

1 (13-07.) can chicken meat, drained or 1 pint home-canned chicken breast

 

In a large saucepan over medium heat, simmer all of the ingredients until hot. Serve with Tortilla or Corn Chips. If available, garnish with avocado, cilantro, olives and / or a dollop of Sour Cream

Mexican Chicken Soup

Mexican Chicken Soup

Mexican Chicken Soup

 

1 (13-oz.) can chicken meat, including broth or 1 pint home-canned chicken breast

2 (8-oz.) cans tomato sauce

1 (14.5-oz.) can Mexican diced tomatoes in lime juice and cilantro

1 (15-oz.) can black beans, including juice

1 (4-oz.) can diced green chilies

1 (15-oz.) can corn, including juice

1/2 tsp. ground cumin

1/2 tsp. powdered coriander

1/2 tsp. garlic powder

1 T. granulated white sugar

 

In a large saucepan over medium heat, simmer all ingredients until thoroughly heated. Serve with Tortilla or Corn Chips. If available, garnish with avocado, cilantro, olives and / or a dollop of Sour Cream.

Chicken Taco Soup

Chicken Taco Soup

Chicken Taco Soup

 

1 10-15 oz. can Chicken

1 15 oz. can Corn, undrained

1 16 oz. jar Salsa

1 14 oz. can Chicken Broth

1 15 oz. can Chile Beans (optional, or substitute another type)

1 4 oz. can diced Mild Green Chiles (optional)

½ C. Rice

Optional Seasonings: Coriander, Cumin, Mexican Oregano, Cilantro

 

Drain chicken into pot and set chicken aside for now. Add corn, salsa, broth, beans, chiles and rice to the pot. Bring up to a boil, then reduce heat and simmer until rice is almost done. Add chicken to pot and cook until rice has finished cooking and chicken is heated through.

Chicken with Lemon Basil Sauce

Chicken with Lemon Basil Sauce

Chicken with Lemon Basil Sauce

 

3 T. olive oil, divided

1 T. distilled white vinegar

1/4 (.4 oz.) packet ranch dressing mix (optional)

pasta, cooked al dente

2 (12.5-oz.) cans chunk chiken, drained

2 garlic cloves, chopped

2 T. fresh lemon juice

1 tsp. grated lemon zest

1 C. low-salt chicken broth

1 C. spinach (canned, fresh, or dehydrated)

1/2 C. chopped fresh basil or 1 T. dried basil

salt

pepper

 

In a small bowl, make a sauce for the pasta by whisking together 1 T. of the oil, the vinegar, and the ranch dressing mix (if using). Add to the cooked pasta and stir to combine. Set aside. Heat the remaining 2 T. olive oil in a wide, heavy skillet over medium-high heat. Add the chicken and sauté until browned. Add the chicken to the bowl of pasta. Leave the juices in the pan. In same skillet, reduce heat to medium, add the garlic to the pan and sauté for 2 minutes. Add the lemon juice and lemon zest. Stir until well blended. Add the chicken broth and spinach; simmer until reduced to sauce consistency, about 8 minutes. Stir in the basil and season to taste with salt and pepper. Spoon the warm sauce over the chicken and pasta and serve. You could also combine ingredients in a casserole dish, top with a little cheese and bake until heated through and cheese melted.

Chicken Vegetable Bake

Chicken Vegetable Bake

Chicken Vegetable Bake

 

1 10-15 oz. can Chicken, drained

2 15 oz. cans Potatoes, drained

1 15 oz. can Green Beans, drained

1 5 oz. can Water Chestnuts, drained

8 oz. Italian Dressing (Bottled or Made from Scratch)

¼ C. Parmesan Cheese

1 tsp. Garlic Powder

Optional Seasonings: Basil, Lemon, Parsley, Red Pepper Flakes, Olives, Capers

Mix chicken and dressing in an 8×8” casserole dish. Add other ingredients and stir gently. Top with cheese. Bake at 400 for 20-25 minutes

Chicken Artichoke Curry

Chicken Artichoke Curry

Chicken Artichoke Curry

 

1 C. Couscous

1 14 oz. can Chicken Broth

1 6 oz. can sliced Mushrooms

1 5 oz. can sliced Water Chestnuts

1/3 C. Cream of Anything Soup Mix

1 ¼ C. Water

1 C. Sour Cream Powder

2 (10-15 oz.) cans Chicken

1 15 oz. can Artichoke Hearts, quartered, drained

1 tsp. Curry Powder or Curry Paste

1 tsp. Lemon Juice or Apple Cider Vinegar

Chopped Pecans or Slivered Almonds, optional

 

Cook couscous in broth per directions on the couscous package. Drain juice from mushrooms and water chestnuts into a second pot, add 1 ¼ C. water. Whisk cream of anything soup mix and sour cream powder into the pot until dissolved. Add mushrooms, water chestnuts and remaining ingredients except lemon juice. Heat over medium heat until warmed through, stirring occasionally. Stir in lemon juice and serve over couscous. Top with nuts, if available and desired.

LTS Jambalaya

LTS Jambalaya

LTS Jambalaya

 

1 ¼ C. Rice

1 14 oz. can Chicken Broth

1 10-15 oz. can Chicken

1 4 oz. can Shrimp

1 15 oz. can Carrots

1 15 oz. can diced Tomatoes

1 C. dried Onion

½ C. dried diced Bell Peppers (optional)

½ C. dried Celery (optional)

1 tsp. Garlic Flakes

½ tsp. Basil

1 tsp. Worcestershire Sauce (optional)

1 tsp. Cajun Seasoning (or choose from bay, cayenne, oregano, paprika, rosemary & thyme)

 

Cook rice in broth. In separate pot, drain chicken, shrimp, tomato and carrot juices (reserve solids). Add dried onion, bell pepper and celery to the pot and let sit for a few minutes to absorb moisture (if it seems like there is not enough liquid, you can add a little water). When rice is 5-8 minutes from being done, add all remaining ingredients, including the canned chicken, shrimp, tomatoes and carrots. Heat through and serve over rice. (100-Day Pantry)

Chicken & Barley Soup

Chicken & Barley Soup

Chicken & Barley Soup

 

1 (10-15 oz.) can Chicken, undrained

2 oz. Bacon Crumbles

1 15 oz. can Green Beans, undrained

1 12 oz. can V-8 Juice

1 14 oz. can Chicken Broth

½ C. Barley

 

Combine all ingredients and simmer until barley is done, stirring occasionally. This should take about 45-50 minutes on the stovetop, or 2 – 2 ½ hours in a solar cooker. (100-Day Pantry)

Italian Chicken

Italian Chicken

Italian Chicken

 

6 oz. Pasta

1 can Chicken Broth

1 can Chicken, drained

1 can Mushrooms, drained

2 cans Italian Style Tomatoes

½ C. Parmesan Cheese

1 tsp. Italian Seasoning

1 tsp. Garlic Flakes

1 T. dried Parsley

 

Simmer pasta in broth until softened. Combine remaining ingredients except cheese and parsley in a separate pot. Bring to a simmer; stir in drained pasta and heat through. Garnish each serving with cheese and parsley.

Mexican Chicken Casserole

Mexican Chicken Casserole

Mexican Chicken Casserole

 

6 oz. Mafalda Noodles (mini lasagna noodles – Substitute fusili or in a pinch, egg noodles, if you can’t find Mafalda Pasta)

1 can Chicken Broth

1 can Chicken

½ C. Sour Cream Powder

1 Can Cream of Mushroom Soup*

1 can Cream of Chicken Soup *

1 can Mexican Style Tomatoes (Ro-Tel, whatever heat level you prefer)

1 2.5 oz. can sliced Olives, drained

½ C. dried Onions

½ C. dried Bell Pepper

8 oz. Velveeta (or similar processed shelf stable “cheese”), cubed

Breadcrumbs, optional

 

Simmer noodles in broth in a pot. Strain the chicken juices into a second pot (reserve chicken for now). Whisk in sour cream powder over medium heat. Add remaining ingredients, including chicken, except cheese and the noodles and heat through. If it seems dry, add a little of the pasta liquid. For casserole, add drained noodles and half cheese, stir and turn into casserole dish. Top with remaining cheese and bread crumbs and bake until cheese me and breadcrumbs brown. Can also just mix in all cheese and heat up in pan, omitting breadcrumbs.

* I’ve mentioned several times how I feel about canned Cream of X soups. The replacement that I use is mentioned several places in this document. The easiest way instead of making a little bit each time as I have listed in other recipes is to make the Cream of X soup base and then just mix 1 ¼ C. water with 1/3 C. soup mix for each can. If you have butter, flour, and milk, use that with some broth and make a thick bechamel. If you don’t mind canned cream soups, then no worries, just use em!

Mediterranean Chicken

Mediterranean Chicken

Mediterranean Chicken

 

1 ¼ C. Rice

1 14 oz. can Chicken Broth

1 6 oz. Jar marinated Artichokes

1 10-15 oz. can Chicken

1 6 oz. can Mushroom pieces

½ C. dried Onion

½ C. dried Spinach

1 tsp. Garlic Flakes

2 T. Red Wine Vinegar

Salt & Pepper

Optional seasonings: Basil, Oregano, Thyme

 

Cook Rice in Broth. Drain juices from artichokes, chicken and mushrooms into separate pot. Stir in dried vegetables and set sit a few minutes to absorb moisture. Cut artichokes into smaller pieces. Add artichokes and remaining ingredients, including the chicken and mushrooms to the broth and heat through over low heat. Serve over rice. (100-Day Pantry)

Chicken Mulligan Stew

Chicken Mulligan Stew

Chicken Mulligan Stew

 

Mulligan (or Community) stew is traditionally an improvised dish prepared by hobos with whatever foods they had collectively found, although some modern versions resemble a variation of Irish beef stew. It’s a great prepper stew; follow the recipe as is, or use up small bits of what you might have on hand – foraged greens, leftover cooked meat from a successful hunt, the last potato in the root cellar, etc. If you have fresh vegetables or aromatics, cook them in the juice from the canned products first before adding any solid canned ingredients. Delicate greens should be added at the end.

 

1 10-15 oz. can Chicken

2 oz. Bacon Crumbles

2 15 oz. can diced or stewed Tomatoes

1 15 oz. can Corn

1 15 oz. can diced Potatoes

1 15 oz. can Lima Beans

¼ C. dried Onion

Salt & Pepper

Optional: 1 T. Cornstarch mixed with 1 T. Cold Water

Seasonings: Not traditional, but feel free to add any herbs or spices that you like

 

Do not drain cans; use all juices. Mix all ingredients together and heat through. If desired, thicken by stirring in the cornstarch slurry.

Spicy Chicken and Navy Bean Soup

Spicy Chicken and Navy Bean Soup

Spicy Chicken and Navy Bean Soup

 

2 (8-07.) cans tomato sauce

1 (16-oz.) can navy beans, drained

1 (13-0 z.) can chicken, drained or 1 pint home-canned chicken

4 C. water

1 (6.5-0 z.) can sliced mushrooms

3 T., dried onion

1 tsp. garlic powder

1/4 C. dried bell pepper

1/2 tsp. dried oregano

1/2 tsp. dried parsley

1/2 tsp. dried basil

1/4 tsp. crushed red pepper flakes

 

Mix all ingredients together in a medium pot and simmer for 10 minutes over medium heat.

Savory Pancakes with Chicken & Plum Sauce

Savory Pancakes with Chicken & Plum Sauce

Savory Pancakes with Chicken & Plum Sauce

 

2 C. warm water

2 chicken bouillon cubes

2 T., dried celery

3 T., dried bell peppers

1 T., dried onion I1/? tsp. dried dill •A tsp. turmeric

1 tsp. granulated sugar

6 T., powdered milk

1 3/4 C. all-purpose flour

2 (13-07.) cans chicken, drained or I quart home-canned chicken breast

1 (8-oz.) can sliced water chestnuts, drained

1 (8-oz.) can bamboo shoots, drained

1 (14-oz.) can bean sprouts, drained

1/2 C. plum sauce

1/2 C. chopped peanuts

Green onions and cilantro, chopped (optional, if you have on hand)

 

In a large bowl, combine water and contents of first reseal-able bag, and allow vegetables to rest for 10 minutes or until soft. Stir in flour. Ladle pancake batter onto a hot oiled griddle. Turn pancakes when edges are brown. While pancakes are cooking, in a small saucepan over medium heat, combine chicken, water chestnuts, bamboo shoots, bean sprouts, and enough plum sauce to coat ingredients. To serve, place hot pancake on plate and top with chicken plum sauce mixture, peanuts, green onions, and cilantro. (If you have green onions and cilantro from the garden, chop and sprinkle on top.)

LTS Chicken Cacciatore

LTS Chicken Cacciatore

LTS Chicken Cacciatore

 

6 C. water

1 (12-oz.) package fettuccine pasta

2 (13-oz.) cans chicken meal, drained or 1 quart home-canned chicken breast

2 (14.5-oz.) cans diced Italian tomatoes

2 (8-oz.) cans tomato sauce

½ C. Concord grape juice or Red Wine

6 T. dried onions

1 tsp. garlic powder

1/2 tsp. black pepper

1 tsp. whole celery seed

1 1/2 tsp. dried oregano

3 bay leaves

1/2 C. Parmesan cheese

 

In a large pot, bring water to a boil. Add pasta to boiling water and stir gently. Cook 6 to 7 minutes or according to desired pasta tenderness. Remove from heat and drain. In a large saucepan, combine all remaining ingredients except Parmesan cheese, and simmer over medium heat for 20 minutes. To serve, top individual servings of pasta with cacciatore sauce and sprinkle with Parmesan Cheese.

Pantry Friendly Chicken Cacciatore

Pantry Friendly Chicken Cacciatore

Pantry Friendly Chicken Cacciatore

 

1/2 lb. Egg Noodles

1 T. EVOO

2 Medium Onions

2 Cloves Garlic

1 10-15 oz. Can Chicken

1 16 oz. Can Stewed Tomatoes

1 8 oz. Can Tomato Sauce

1 tsp. Salt

1/4 tsp. Pepper

1 tsp. Dried Oregano and/or Basil

1/2 tsp. Celery Seed

 

Start water for egg noodles. Meanwhile, heat EVOO in skillet. Cut onions into ¼ inch slices and sauté in skillet with minced garlic until tender but not brown. Combine stewed tomatoes, tomato sauce, salt, pepper, oregano/basil, and celery seed in skillet with sautéed onions and garlic. Cover and simmer for 15 minutes, then add canned chicken (be sure to break up the pieces of canned chicken). Drop Egg noodles into waiting pot. Continue to simmer chicken sauce while egg noodles cook.

Buffalo Wing Chicken Soup

Buffalo Wing Chicken Soup

Buffalo Wing Chicken Soup

 

1 10- to 15-oz. can chicken

1 15-oz. can diced carrots

1 15-oz. can diced tomatoes

1 14-oz. can chicken broth

1/2 C. barbecue sauce

1/2 C. dried onion

1/2 C. dried celery

1 T. brown sugar

5-6 drops hot pepper sauce

 

Do not drain any ingredients. Combine all and heat through. For everyday meals: Replace dried vegetables with double the amount of fresh.

Chicken Rice Noodle Chow Mein

Chicken Rice Noodle Chow Mein

Chicken Rice Noodle Chow Mein

 

3 ½ C. water

1 (13-oz.) can chicken meat including broth or 1 pint home-canned chicken breast

1 (15-oz.) can bean sprouts, drained

2 (4-oz. cans sliced mushrooms, drained

1 (8-oz.) can bamboo shoots, drained

1 (15-oz.) can baby corn, drained

1 (8-oz.) can water chestnuts

4 chicken bouillon cubes

1/3 C. dried onions

2/3 C. dried celery

2/3 C. dried carrot

3 T. cornstarch

2 (6-oz.) bags Chinese rice noodles, soaked in hot water according to package directions

 

In a large heavy saucepan over medium heat, combine 3 C. water and the next six ingredients. Add chicken bouillon, onions, celery and carrot and heat thoroughly. Mix remaining ½ C. water with cornstarch and add to saucepan, stirring constantly. When mixture has thickened to desired consistency, serve over Chinese rice noodles.

Chicken & Stuffing

Chicken & Stuffing

Chicken & Stuffing

 

7 oz. Chicken Pouch

1 box of instant stuffing (Stove Top or similar)

Vegetable oil (7/8 of whatever amount of butter the stuffing you use calls for

Water

 

Start heating an oz. or so less than whatever amount of water your stuffing mix calls for. Put the stuffing mix into whatever pan or freezer bag you will be using to prepare the meal. When the water boils add it to the container with the stuffing mix and then add the oil and the contents of the chicken pouch. If using a pot, stir the contents and then cover. If you are using a freezer bag, carefully squeeze out as much air as you can while you seal the bag and then knead it to mix the ingredients. Wait for 10-15 minutes and enjoy your meal.

LTS Chicken Chow Mein

LTS Chicken Chow Mein

LTS Chicken Chow Mein

 

1 10-15 oz. can Chicken

1 6 oz. can sliced Mushrooms

1 14 oz. can Bean Sprouts

1 5 oz. can Bamboo Shoots

1 C. dried Onion

½ C. dried Celery

2 T. Soy Sauce

1 tsp. Sugar

¼ tsp. ground Ginger

1 5 oz. can Chow Mein Noodles (not labeled for 2 years storage, rotate more often)

Do not drain cans. Combine everything but chow mein noodles. Heat through and serve over noodles. (100-Day Pantry)

LTS Sweet & Sour Chicken

LTS Sweet & Sour Chicken

LTS Sweet & Sour Chicken

 

1 ¼ C. Rice

1 14 oz. can Chicken Broth

1 10-15 oz. can Chicken

1 15 oz. can Pineapple Tidbits

1 5 oz. can Water Chestnuts

1 6 oz. can sliced Mushrooms

1 10 oz. jar Sweet & Sour Sauce

¼ C. dried Onion

½ C. dried Bell Pepper

¼ C. dried Celery

Pinch ground Ginger

1 T. Soy Sauce

1 T. Brown Sugar

2 tsp. Vinegar

Cook rice in broth. In separate pan, combine remaining ingredients (Do not drain cans) and heat through. Serve over rice. (100-Day Pantry)