Easy Hamburger Soup

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A simple to prepare yet hearty soup that easily adapts with food storage ingredients.  As an everyday meal it’s a great “catch-all” for whatever extra veggies you have in the refrigerator to use up!  I like making this recipe in a large batch because we like the leftovers the next day but if it’s too large a recipe for your group you can easily cut it down by half.  Also, remember, you can replace the soup back into your wonder oven after serving if you’re wanting to keep it hot!

Although it simmers for 45 minutes I’ve categorized it as a pantry meal for how simple the preparation is (plus, it easily “packs” as one).  Ten minutes –fifteen if you’re using freeze dried ingredients– and it’s on it’s way!

Serves 10-12

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Thai Coconut Corn Soup

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After a string of more complicated recipes it’s time to throw in a fast and easy one.  I’ve shortened it’s author-given title here from it’s original  “Nearly-Instant Thai Coconut Corn Soup”, giving you an idea of how easy it is.

About five years ago Vegan.com pulled together a recipe top ten.  They asked the authors of ten popular vegan cookbooks to name their own personal favorite recipe from their book.  This recipe (which I’ve adapted, though not very much) was author Nava Atlas’ favorite from her book Vegan Express.  Made as she wrote it, it’s an ideal “first course” soup.  I added some rice to bulk it up, to serve as a “meal” soup but you can choose leave it without the rice, whichever way you like.   In place of the rice milk (used as a substitute anyway for cow’s milk) I used a can of evaporated milk however if you’re sensitive to milk (or happen to be vegan) this would be an easy reverse switch to make; rice milk, sold in shelf stable containers has a shelf life of about a year.

This soup makes me happy.  It went over well with everyone (including the five year old) and now I’ll get to have a taste of “Thai”, which I can further spice up if I want to, to enjoy in our food storage plan. Read more

Perfect “Just Add Water” Pancake Mix

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It’s tough to find a boxed pancake mix that doesn’t turn out pancakes that are heavy and dense and bordering on flavorless.  This recipe is one you can mix yourself from shelf stable ingredients, has a “made from scratch” taste and makes a lighter pancake.  The flavor boosting “secret” ingredient is malted milk, not something you’d think to add into your pancake mix, but believe me you’ll like it!

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Guilt-Free Macaroni & Cheese

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If I’m going to go to the work of chasing down bulk amounts of ingredients, spend a lot of hard saved money and then find places in my home to store all these ingredients, you’d better believe I have a priority list of criteria my storable recipes have to meet. The recipes that make it into my plan have to meet at least two of the following four requirements:

  •  better than average nutritionally
  • quick and convenient to make
  • pass the family’s taste test (required always — this food will be used)
  • a favorite/familiar comfort food (overriding sometimes my strictness on the nutrition /quick & easy rule)

This recipe is one of the rare exceptions that hit all four of my goals.

Many thanks to Susan Voisin for the base recipe I adapted this from.  My version isn’t vegan (as Susan’s is) since I did include powdered milk (anyone know of a suitable lactose-free powdered milk substitute for those who can’t have milk?) but thanks to the talented vegan cook parentage it originated from it’s got it going on in the nutrition and taste department.  The star of the show is cheesy flavored nutritional yeast with 14 grams of protein and 7 grams of fiber in it’s small one ounce appearance.  The tahini adds in another 6 grams of protein.  And of course, this “clean” version has no strange chemicals or colors that the box at the store contains.

Across the board, all my kids — even with their “we love cheese, we can tell if it’s not real cheese so just try us” taste buds– fell for this cheese-less mac and cheese!  I find myself agreeing with many of the comments from the original recipe, that it’s got an addictive flavor.  And…happy day…it’s absolutely no-fat/no-guilt!  To top everything off, it’s extremely fast to make.  I suggest making it even easier for yourself by pre-measuring the dry ingredients ahead of time and packing it as a pantry meal.

I think you’re really going to enjoy this recipe! Read more

Greek Lemon Chicken Soup

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This is the food storage version of one of my all-time favorite soups.  In fact, there was a time (before kids) when I used to work near a Greek restaurant and have this soup for lunch 2-3 times a week.  Naturally, it found it’s way into my food storage plan.

This variation (changed up from this fresh recipe) includes all the same ingredients of an original Avegolemono (it’s Greek name) but rather than a wet roux, a powdered “instant” roux is mixed and sprinkled over top of the soup while stirring.   It’s so easy to make and is prepared even faster when stored as a pantry meal.  This soup gets requested by my kids for their lunch thermos’… proof it’s well-liked at our house!

serves 6-8

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Pasta with Bacon and Shrimp

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This recipe was adapted from a recipe found in Giada Laurentiis’ new book Weeknights with Giada.  As a preface to the recipe, Giada writes that it was her way of persuading her husband that whole wheat pasta is delicious.  This is funny to me… so  when in doubt (and trying to get your husband to eat healthier pasta) just add bacon!  Whichever way about it, it works as a food storage meal.  Turn this loose on your own bacon lovers and see what they think!

serves 4-6

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