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Chicken Riggies

18 Apr Chicken Riggies (13)

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Forgive me if I’d never heard of “riggies” before, but apparently those of you in Utica, New York have where this dish even has it’s own festival!

This particular recipe is based off a Cook’s Country take on it.  (Btw, I’m guessing the name “riggies” is short for rigatoni?)  Anyway, thanks be to the “riggies”!  It cooperates perfectly as a shelf stable meal and makes a very flavorful dish.

Serves 6-8

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Sopa Seca (Mexican Noodle Casserole)

11 Apr Sopa Seca (12)

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I love this dish!  The spices are nicely balanced, not too spicy but a “just right” Mexican flavor that everyone likes.  Together with the noodles (a Mexican vermicelli), the chicken and some cheese; it all combines to make a great meal, food storage or not!

Serves 8-10

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BBQ Chicken & Pineapple Quesadillas

24 Mar BBQ Chicken & Pineapple Quesadillas (1)

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full recipe as shared here==>bbq chicken and pineapple quesadilla

insert your own favorite tortilla recipe ==>bbq quesadillas

tortilla recipe alone==>flour tortillas #2

 

 

Time to jazz things up with a little something different!  There’s not much to say about the quesadillas themselves outside of “they’re good” (you got that, right?), but as for the new flour tortilla recipe I feel like I need to confess to someone.  I’ve been pulled to the dark side of ingredients… thanks to Pioneer Woman’s tortilla recipe.

These tortillas turned out really good.  They were easy to roll out (a lot easier than my last flour tortillas) and they’re soft, just like the fresh ones found at the grocery store.  Well, okay…maybe not where you live but here in Texas we have this awesome grocery store called HEB, they have the best fresh flour tortillas; miles and miles better than the packaged ones on the shelves. Those are what I’m talking about (which, most likely, are made with the very same ingredients).  So back to my confession.  The tortillas turned out great but the secret is the fat they’re made with.  We’ll call it “the fat that shall not be named”.  What to do, what to do…now that my family has tasted these tortillas I find myself in a “wanna-be-a-healthy-mom” vs. “it really tastes good” quandary.

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Mexican Tortilla Lasagna

14 Mar Mexican Tortilla Lasagna (27)

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Many crock pot recipes work well in a wonder oven and this former crock pot recipe does exactly that.  It follows the same idea as Wonder Oven Lasagna that I posted a year ago, if any of you remember.   Also, if you don’t have a wonder oven, don’t worry, it can still be baked (the changes are in the notes section).

Again, this is a meal that takes longer to make due to the homemade tortillas (which in timing it, this step took an extra 30 min.) but the reward is that you end up with a family friendly meal that doesn’t taste like food storage. Continue reading

Curried Coconut Chicken

3 Mar Curried Coconut Chicken (20)

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This is a fantastic recipe!  It’s easy to make (since most of it’s ingredients are shelf stable in the first place) so it works as a food storage meal without a problem.   It was adapted from this Curried Coconut Chicken recipe from Allrecipes.

Due to it’s extended simmering time, it’s perfectly suited for cooking in a Wonder oven or thermal cooker.  On the other hand, it really isn’t reasonable to make (as far as fuel storage goes) without one.  Also, as a side note, we prefer the stewed tomatoes coarsely pureed rather than left in chunks, (that’s the way I’ve made it here) but you can make it any way you want to.

My husband, usually not a fan of curry, is a fan of this recipe.  That fact alone is enough for me to believe that a majority of you out there will like it too.  Enjoy! Continue reading

Chicken Noodle Casserole

24 May Chicken Noodle Casserole (1) - Copy

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Easy and fast!  This recipe is basically a chicken version of tuna noodle casserole (found here) adapted to be a food storage meal.  Since my family isn’t too crazy about tuna I was excited to try this recipe made with chicken; it turned out well and everyone liked it!

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Chicken Burgers

2 May Chicken Burgers (31)

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I began this recipe (originally from Food Network) encouraged by the great reviews but still a bit hesitant.  If it worked like it said it did with ground white meat chicken, ground canned chicken should work too.  Still though the chicken mixture itself, as warned in the original recipe, was really wet and I worried whether it would hold together.  “Forge ahead” the first recipe said. I did and canned chicken or not, it worked!  The only “food storage” adjustment I had to make in cooking was to keep the patties thin since the ending texture was better that way.  To go along with them I found a new homemade bun recipe that everyone liked.

These burgers were a {HUGE} hit, right up there with pizza for how “normal food” tasting they were.  I’m excited to try other ideas by which to build on them!

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