Sweet Beef (from Michelle Snow)

1 Bottle roast beef
1 container salsa
1 C. brown sugar

Rice packet

1 cup jasmine rice

1 tsp salt (if desired)

1 pint or can of pinto or black beans

From the pantry:

2 cups water

Fresh lettuce

Grated cheese

Fresh salsa

Guacamole
Tortillas

Drain beef and place meat, salsa, and brown sugar in Crock pot and heat thoroughly. Prepare rice by bringing 2 cups water to boil, add rice and simmer with lid on for 25 minutes until done. Heat beans.

Heat and serve in tortilla. Add other condiments if available.

Mexican Chicken Soup (From Michelle Snow)

1 can green chilies
2 cans tomato sauce
1 can Mexican stewed tomatoes
1 can black beans
1 can corn
1 can chicken

Spice Packet:
½ teas. cumin
½ teas. coriander
½ teas. garlic powder
1 Tablespoon sugar

Place all in pot and heat. If you have cilantro, cheese, tortilla chips and avocado they add a nice finishing touch.

White Chicken Chili (from Belinda Craft)

1 can Chicken with juice
2 Chicken Bouillon cubes
2 cans Corn, drained
2 cans White beans, liquid & all
2 Cups Water
2 cans Chopped Green Chiles

Put all ingredients in to a pot. Cook over medium heat until hot.

Optional: can serve with Cilantro, Corn chips, Avocado, Cheese.

Enchilada Soup (from Belinda Craft)

1 can enchilada sauce
1 can chicken broth
1 can evaporated milk
1 can diced tomatoes
1 can black beans – drained
1 can chicken chunks
2 cups water
1 pkg. enchilada seasoning

Dump in a pan & heat & serve
Serve with: chips, cheese, sour cream, lime & cilantro

Santa Fe Chicken Pilaf (from Belinda Craft)

1 package rice pilaf mix
1 can Chicken Broth
1cup canned, Mexi-Season diced tomatoes
1 can Chicken
1 can Whole Kernel Corn - drained
1 can Black Beans - drained & rinsed

Prepare rice pilaf according to package directions, using chicken broth instead of water. Add contents of rice pilaf spice pack. Stir remaining 4 ingredients into rice mixture. Top with cheese if desired.

This makes a great burrito filling if you have Tortillas on hand.

Meatless Chili (from Belinda Craft)

1 can corn (drained & rinsed)
2 cans diced stewed tomatoes
2 cans tomato sauce
1 can black & kidney beans (drained & rinsed)

Spice Packet
2 T chili powder
4 tsp. garlic powder
1 ½ cup water
¼ tsp. pepper
3 ½ tsp. salt

½ cup dried onion

1 TB dehydrated green pepper

Can add 1 ½ fresh zucchini (seasonal)

Tastes better if flavors simmer together a while. Add water for right consistency.

Turkey Tetrazzini (from Belinda Craft)

2 (10 oz.) cans Turkey or Chicken
14 oz. Spaghetti, broken into thirds
1 (6 oz.) can sliced Mushrooms
1 (16 oz.) can Chicken Broth
1 (16 oz.) can Evaporated Milk

Dry Ingredient Packet:
½ cup flour
1 tsp. Salt
½ tsp. Pepper

From the Pantry:
½ cup butter or oil
½ cup grated Parmesan Cheese

Make a white sauce by mixing flour, butter, chicken broth, milk over medium heat

Stir in mushrooms, turkey. Cook & Drain pasta. Stir sauce & pasta together & place in a baking dish. Bake 350 for 30 minutes

Mashed Potatoes with Chicken Gravy (from Tammy Hulse)

1 pkg instant potatoes (serves 8)
1 can cream of chicken soup
1 can chicken breast
1 can green beans or corn
1 can chicken broth
3 TB powdered milk in zip-loc baggie

Dry Ingredient Packet
¼ cup flour
½ tsp salt
3 TB powdered milk

From the pantry
1/2 cup butter

Add enough water to chicken broth to make 2 cups. Stir in dry ingredient packet. Stir well to remove lumps. Combine with ¼ cup butter over medium heat and stir until thickened. Add cream of chicken soup and drained chicken breasts. Use remaining butter with 1 cup milk (reconstitute powdered milk) to make instant potatoes. Heat beans or corn for a complete meal.

Creamy Chicken Noodle Soup (from Tammy Hulse)

1 quart chicken soup stock
1 can cream of chicken soup
1 can chicken breasts
4 cups dried egg noodles
2 TB powdered milk in zip-loc baggie

Vegetable packet
1/3 cup dehydrated carrots
¼ cup dehydrated onion

Cook noodles according to package directions

Heat chicken soup stock. Add carrots and onion and cook until tender. Add cream of chicken soup and powdered milk (mixed with ½ cup water). Add cooked chicken and noodles. Add salt and pepper to taste.

White Chicken Chili (from Tammy Hulse)

2 cans chicken breasts
1 quart chicken broth
2 cans (15 ½ oz) great northern beans
2 cans (4 oz) chopped green chilies
1 (5 oz)can evaporated milk

Seasoning Packet
1/3 cup dehydrated onion
1 ½ tsp garlic powder
1 tsp salt
1 tsp ground cumin
1 tsp oregano
½ tsp pepper
¼ tsp cayenne pepper

From the pantry: 1 cup sour cream
½ cup whipping cream

Combine chicken broth, chicken, beans, green chilies, and seasoning packet in pan. Bring to boil. Reduce heat and simmer for 30 minutes. Remove from heat and stir in evaporated milk. If available, use sour cream and whipping cream instead or canned milk. Serve immediately.

Tammy’s Chili (mild)
2 cans red beans (drained and rinsed)
1 can diced tomatoes
2 (8 oz) can tomato sauce
1 cup water

Spice Packet
1/3 cup dehydrated onion
1 tsp dehydrated minced garlic
1 TB chili powder
1 TB cumin
1 TB salt
¾ tsp curry powder
2 bay leaves

From Pantry
2 tsp beef soup base (if available)

Mix all ingredients in pot. Simmer for 30 minutes to blend flavors.

Turkey Dinner

8 oz package of Stuffing Mix
10 oz can Cream of Celery Soup
2-10 oz cans Chicken or Turkey
1 5 oz can Evaporated Milk
4 oz jar Pimentos (optional)
12 oz Green Beans or Peas
1 2/3 cup Water
1 15 oz can sweet potatoes
1/3 cup brown sugar
1 cup miniature marshmallows

Seasoning Packet:
1 Tbsp. dehydrated Onions
1/4 tsp. Sage
1/8 tsp Black Pepper

Mix together stuffing mix, and water. Press 2/3 of the mixture into a 9x9 pan.

Mix together soup, turkey/chicken, drained vegetables, 1/2 cup of the evaporated milk, and seasoning packet and heat through & pour over dressing.

Spread remaining dressing over top and garnish with pimentos if desired. Bake 350 for 30 minutes.

Place yams in casserole dish. Combine 1/3 cup syrup from can with 1/3 cup brown sugar and 4 TB butter. Heat until thickened. Pour sauce over yams. Bake for 350 F for 25-30 minutes. Top with marshmallows last 10 minutes of baking

Tuna Casserole (from Robyn Hutchinson)

1 large can white albacore tuna
1 large can evaporated milk
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can mushrooms
1 small can diced olives
1 small can peas (optional)
1 bag crinkly noodes

Spice Packet:
1 t. minced onion
1 t. parsley

Topping Packet:
Parmesan cheese
Croutons - enough to sprinkle on top

From the pantry (if available)
Cooked frozen peas
Grated cheddar cheese
1 T. lemon juice
Fresh onion, sauteed in butter or oil

Cook noodles according to package direction. Mix canned products and spice packet together. Add frozen peas, lemon juice and onion if available. Combine with noodles. Top with grated cheese, parmesan and croutons. Bake at 350 for 20-30 minutes.

Chicken Tortilla Soup

1-28oz can crushed tomatoes
2-8oz cans tomato sauce

1 – 4 oz can diced green chilies

1- 13 oz can chicken or 1 pint chicken

Spice Packet
1/2 tsp garlic salt
4 cups water
2 Tbsp sugar
3 tsp chili powder
1/2 tsp oregano

From the pantry:

4 cups water

Combine in a large pot. Bring to a boil. Lower heat and simmer for 20 minutes. Garnish with deep fried tortilla chips.

Vegetable Ministrone (from Tammy Hulse)

1 (28 oz) can tomatoes
1 (15 oz) can tomato sauce
4 cups beef broth
1 (15 oz) can garbonzo beans
1 (16 oz) can green beans
1 (15 oz) can kidney beans
1 ¼ cups mostaccioli
1 small container Parmesan cheese

Spice Packet

1 TB dried parsley
½ tsp dried basil
1 tsp dried oregano
¼ tsp pepper
½ tsp garlic powder

From pantry (if desired)
2 large carrots
2 cups water

Preparation: Puree tomatoes in blender. In large crock-pot, combine tomatoes, tomato sauce, beef broth, water and carrots. Cook until vegetables are tender. Add beans and continue cooking until heated. Add mostaccioli 10 minutes before serving. Cook until pasta is tender. Garnish with parmesan cheese.

Serves 8-10

Hawaiian Haystacks

1 can cream of chicken soup
1 can chicken
1 can chicken broth
1 ½ cup rice in baggie
1 small can pineapple tidbits
1 baggie chow mein noodles
1 baggie slivered almonds

Dry Ingredient Packet
1/4 cup flour
½ tsp salt
3 TB powdered milk

From the pantry
¼ cup butter
Grated cheese
Chopped celery and green onion
Chopped tomato

Add enough water to chicken broth to make 2 cups. Stir in dry ingredient packet. Stir well to remove lumps. Combine with ¼ cup butter (if available) over medium heat and stir until thickened. Add cream of chicken soup and drained chicken pieces.
Cook rice. Serve by putting sauce over rice and top with other ingredients as desired.

Chicken Alfredo

1 pint bottled chicken (drained)

1 pkg fettucini noodles or penne pasta

5 oz can evaporated milk

Small (3 oz) container Parmesan cheese

Spice Packet

1 -2 TB parsley

½ - 1 tsp garlic powder

1 tsp salt

1/8 tsp pepper

Alfredo Sauce Packet

1/3 cup powdered milk

1 TB cornstarch

1/8 tsp white or black pepper

pinch of nutmeg

From the pantry

w cups water

¼ cup butter

Cook spaghetti according to package directions.

Make the alfredo sauce by mixing sauce packet, evaporated milk and 2 cups water. Heat slowly over medium heat until sauce thickens. Add Parmesan cheese and cook until cheese melts.

Cut chicken and mix with spice packet. Add noodles and sauce. Stir together gently and bake for 20 minutes.

Sun Dried Tomato Pasta

Spice Packet

2 TB minced garlic

1 ½ TB basil

1 can diced tomatoes

1 can chicken broth

1 can or pint chicken breasts

1 (12 0z) can evaporated milk

4 oz parmesan cheese (1 small container)

Penne Pasta

Combine garlic, basil, tomatoes, chicken broth and chicken in pan. Bring to boil and simmer for 10 minutes – uncovered. Add evaporated milk and parmesan cheese. Cook until cheese has melted. Cook pasta separately. Serve sauce over pasta.