Arroz con Pollo

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There are many variations on this dish.  If you already have a favorite Arroz con Pollo recipe chances are it can be turned into a food storage meal!  I chose this one, inspired by Chef Brad’s “Those Wonderful Grains II”, because it includes two grains that I store, quinoa and millet.  Also, mustering up my courage, I finally decided to give whole canned chicken it’s day in court.  I’ve been wondering for a while what this product was like — after trying it everyone here agreed, it really wasn’t bad!

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Italian Chicken

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This is a popular pantry meal at our table.   It comes from the book “100 – day Pantry” by Jan Jackson.  Since I can’t seem to leave well enough alone I twiddled with it, so the recipe here is different from the original recipe.  I doubled the amount of pasta it called for (it’s easier that way — all I have to do is buy a box of pasta, no measurement involved) and also I used all of the canned juices (rather than draining them) to cook the pasta.  It’s a quick meal requiring hardly any work!

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Creamy Chicken Enchiladas

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I’m loving anything mexican this week and this dish is as good as it gets!  Seeing this recipe at www.kneadfulthingsnow.com gave me hope that this white enchilada favorite our family has loved for so long could be made over into a great 100% food storage meal!  If you’ve never had this before I can almost guarantee you’ll love it.  I’ve changed up some things since the last time I made it as a long term meal.  In my search for the perfect 100% white flour tortilla, I tried a new tortilla recipe that I found over at Allrecipes.  I’m excited to report that I honestly think it’s the best one I’ve made yet– these tortillas are even better than the ones you buy at the store– not oily,  just soft and delicious!  Secondly, instead of using freeze dried cheese I tried a canned Kraft variety that can be shredded and then I just added it into the sauce.  It turned out wonderful — I hope you enjoy it too!

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Chicken Stove Top Dressing Casserole

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This is a family favorite recipe that can be made shelf stable by using freeze dried celery and onions instead of fresh and canned butter for the stuffing.  I love the water chestnuts in it — they add a texture variation  that you don’t often find in food storage recipes.   Because I prefer the taste of making the dressing from scratch rather than using Stove Top, that’s what I’ve done here (the recipe for that is below in the notes).

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Let’s get cooking! (*Chicken Pot Pie)

It’s August!

As promised, I’ve donned my apron and I’m excited to get to cooking my “Best of” food storage recipes!  My goal is to get these recipes prepared and posted just as quickly as I can so that you can move on to choosing which ones are going to be keepers in your book.  On top of Main Meal recipes, I’ll also be posting my family’s favorite 100% food storage Breakfasts  as well as our favorite Breads, Snacks and Desserts!  My kiddos are going to be happy and well fed.

To get this done within the time frame I’m going for I’m going to have a busy schedule to keep!  For the next 7 – 8 months, I’m just telling you now, you won’t want to miss a single thing!!  If you haven’t done so already, be sure to SUBSCRIBE (it’s free!) so that you can be notified by email just as soon as the newest recipe pops up.  I’ve also started a facebook page and will be posting the recipes there as well.

Now…let’s crack open the cookbook and get started!

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Chicken Pot Pie

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6-8 servings

Recipe courtesy of www.kneadfulthingsnow.com

Okay, so I was feeling a little bit daring today.  My new sun oven was delivered while I was away on vacation and I just had to try out using it!  I’m excited to get to add this recipe to my “tested and tried” sun oven meals if the power is out.

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