Beefy Mushroom Noodle Soup
1 10-15 oz. can Beef
1 14 oz. can Beef Broth
1 5 oz. can sliced Mushrooms (or mushroom pieces)
3 oz. Noodles
¼ C. dried Onion
½ tsp. Garlic Flakes
1 tsp. dried Parsley
Salt & Pepper to taste
Do not drain cans. Combine all ingredients and simmer until noodles are done, stirring frequently
Goulash
1 ½ C. Macaroni Noodles
1 14 oz. can Beef Broth
1 10-15 oz. can Beef
2 15 oz. can diced Tomatoes
¼ C. dried Onion
1 T. Garlic Flakes
1 T. Worcestershire Sauce
2 tsp. Mushroom Powder, optional
Salt & Pepper to taste
In large pot, simmer macaroni in broth until softened. Add remaining ingredients to pot and heat through.
Creamy Beef Soup
1 15 oz. can diced Potatoes
1 15 oz. can Mixed Vegetables
2 ½ C. Water
½ C. Sour Cream Powder
2/3 C. Cream of Anything Soup Mix
1 10-15 oz. can Beef
1 12 oz. can V-8 Juice
3/4 C. dried chopped Onion
¼ C. dried Celery
Salt & Pepper
Combine juice from potatoes and vegetables in pan with 2 ½ C. water. Whisk in Sour Cream Powder, stirring until dissolved. Whisk in Cream of Anything Soup Mix, stirring until dissolved. Add remaining ingredients to pot and heat through.
One-Pot Ziti
3 oz. Dried Ziti or Penne Pasta
1 C. Freeze Dried Sausage Crumbles
2/3 C. Tomato Powder
3 T. Freeze Dried / Dehydrated Chopped Spinach
2 T. Cheese Blend Powder
2 T. dried diced Carrot
5 C. Water
1 tsp. Dried Oregano
1 tsp. Dried Basil
1/4 tsp. Dried Marjoram
1 dash Ground Cinnamon
1 dash Dried Thyme
Combine Pasta, Sausage Crumbles, Tomato Powder, Chopped Spinach, Cheese Blend, and Carrot Dices in a bowl. Combine Water, Oregano, Basil, Dried Marjoram, Ground Cinnamon, and Dried Thyme in a 3-quart saucepan. Bring water, herbs, and spice to a rolling boil. Pour in bowl of dried ingredients. Return to a boil, reduce heat and simmer for 20 minutes, covered, stirring every 5 minutes.
LTS Impossible Cheeseburger Pie
2 C. Freeze Dried Beef Crumbles
1 C. Freeze Dried Shredded Cheddar Cheese
3 C. dried chopped Onions
1 2/3 C. Water
1 T. Worcestershire Sauce
¾ C. Bisquick
1 C. Reconstituted Milk
½ C. Water
4 T. Whole Egg Powder
1 T. Yellow Mustard, optional
Combine beef, cheese, onion, water and Worcestershire sauce in the pie plate. Allow to rest until most of the liquid is absorbed. Grease a 9” pie plate and heat oven to 400. In separate bowl combine bisquick, milk, water, egg powder, and mustard, if using. Whisk or stir vigorously with a fork until well blended. Pour batter over beef and cheese mixture. Bake at 400 for about 25 minutes, or until knife inserted in center comes out clean.
Green Beans & Beef
1 ¼ C. Brown Rice
14 oz. Beef Broth
1 can Beef
2 cans Green Beans, drained
15 oz. Jar Queso
Cook rice in broth in pot. Add beef and beans and simmer. Stir in cheese (a bit at time so its not too spicy) and heat through.
Hurricane Comfort Pot
2 cans Beef’
1 24-30 oz. Jar Spaghetti Sauce
1 can Corn
2 14 oz. cans Beef Broth
8 oz. Macaroni
½ C. dried Onion
2 tsp. Chile Powder
2 tsp. Garlic Powder
2 T. Brown Sugar
Salt & Pepper
8 oz. Processed Cheese, cubed
Combine everything except cheese in pot. Simmer until pasta is done, stirring occasionally. Add cheese, stirring gently until it me.
German Dinner
14 oz. can Vegetable Broth
1 ½ C. dried Potato Pearls or Flakes
1 can Beef
32 oz. Sauerkraut
2 12 oz. can V-8 Juice
½ C. dried Bell Pepper
¼ C. dried Celery
½ C. dried Spinach, optional
Bring broth to a boil. Remove from heat and stir in potatoes. Combine remaining ingredients in separate pot, heat through. Serve over potatoes.
Corny Chile
1 can Beef
15 oz. can Italian-Style Diced Tomatoes
6 oz. can Tomato Paste
15 oz. can Corn
15 oz. can Kidney Beans
¼ C. dried Onion
¼ C. dried Bell Pepper
¼ tsp. Thyme
1 T. Chile Powder
Salt & Pepper
Do not drain cans. Combine all ingredients together and heat through.
Chili
1 can Beef
8 oz. can Tomato Sauce
15 oz. can diced Tomatoes
15 oz. can Pinto Beans
15 oz. can Kidney Beans
4 oz. can diced Green Chiles
14 oz. can Chicken Broth
½ C. Ketchup
½ C. dried Bell Pepper
1 T. Onions Flakes
1 tsp. Garlic Powder
2-3 T. Chile Seasoning
2 T. Brown Sugar
2 T. Vinegar
Do not drain cans. Combine all ingredients and heat through.
Beef Stew Ole
1 can Beef
1 can Carrots
1 can diced Potatoes
8 oz. can Tomato Sauce
2 cans Beef Broth
2-3 T. Taco Seasoning
Salt & Pepper
1 C. Rice.
Do not drain cans. Combine everything except rice in a pot and bring to a boil. Add rice, cover, and reduce heat. Simmer until rice is done, 20-30 minutes.
Beef Noodle Casserole
1 10-15 oz. can Beef
1 15 oz. can Corn
6 oz. can Mushrooms
16 oz. jar Salsa
2 15 oz. cans Diced Tomatoes
½ C. dried Onions
½ C. dried Bell Pepper
Salt & Pepper, to taste
6-8 oz. Noodles
8 oz. Velveeta, cubed
Do not drain cans. Add everything except cheese to pot and simmer until noodles are tender two options: 1, add cheese and stir until melted and serve or 2. Stir in half the cheese, move into casserole dish, top with cheese and bake at 350 for 15-20 minutes.
Creamy Beef Noodles
1 C. Sour Cream Powder
1 14 oz. can Beef Broth
1 10-15 oz. can Beef
1 15 oz. can diced Tomatoes
1 12 oz. can V-8 Juice
3 C. Noodles (about 8 oz.)
½ C. dried Onions
2 tsp. Celery Salt
2 tsp. Worcestershire Sauce
Dissolve sour cream powder in ¼ C. broth and set aside. Combine all other ingredients in saucepan with lid. Simmer, covered, until noodles are done, stirring often. Stir in sour cream mixture and heat through.
Broccoli Beef Soup
1 10-15 oz. can Beef, undrained
2 14 oz. can Beef Broth
2 12 oz. can V-8 Juice
1 C. dried Broccoli
½ C. dried Onions
1 tsp. Garlic Flakes
1 tsp. Basil
1 T. dried Parsley
1 Bay Leaf
8 oz. Curly Noodles
Combine all ingredients and simmer until noodles are done, stirring frequently. Remove bay leaf before serving.
Pork Chile Verde
2 tsp. Shortening or Oil
2 lb. Cubed Pork (Can use canned)
½ C. dried diced Onion
½ tsp. Garlic Powder
1 C. canned Diced Tomatoes, drained
1 can diced Green Chiles
1 C. Water
1 tsp. Chicken or Vegetable Bouillon Granules
1 tsp. Flour
Sauté meat in oil, add onion and garlic, cook until meat is soft. If using canned meat just make sure the onions and garlic are cooked. Add tomatoes and chilies; stir. Combine water with flour and bouillon and mix well. Slowly add to pan, stirring. Cook slowly until very tender about 1 hour. (Just heat through if you have canned meat.) Serve over rice.
Old-Fashioned Baked Beans
2 C. dry navy beans
¼ C. diced Spam, freeze dried ground beef, chopped bacon or ham
½ C. dehydrated chopped onions
8 T. molasses
4 T. honey
1 T. dry mustard
3 T. vinegar
½ C. tomato sauce
¼ C. catsup
Sort beans, soak overnight in water enough to cover. In the morning, drain beans, discarding water. Place beans in 6-quart or larger heavy pot with 12 C. water and simmer, covered for just long enough to get beans tender (older beans require longer cooking). Drain and discard water. In a 3-quart or larger casserole, mix beans with other ingredients and bake at 350 degrees for 1½ to 2 hours, adding water if necessary to keep beans from drying out. Serve hot with fresh whole wheat bread for a comforting, hearty meal.
SPAM with Pork & Beans
2 cans of SPAM
1 can of Pork and Beans
2 tsp. Dehydrated Onion
Garlic Powder, to taste
1 pinch of ground black pepper
Slice SPAM into cubes and set aside. Add can of Pork and Beans to soup pot. Stir in dehydrated onions. Then add SPAM cubes into the pot. Season with garlic and pepper. Stir for 2 minutes on medium heat. Enjoy with steamed white rice.
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
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.
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
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.
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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 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
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
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
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)