Tammy’s Favorite Bag Meals
I like to store 30 bag meals
to give me a one month supply meals ready to eat with only a few minutes of
preparation.
In addition, I store a 3
month supply of foods in a “mini-grocery store” fashion on my shelf in the
basement. I include all ingredients for
my bag meals in this 3 month inventory. I also include ingredients for freezer meals
and other meals like Pizza and spaghetti where I pull ingredients from both my
freezer and my shelf.
I do my grocery shopping one a month to
replenish my supply. The 30 bags meals give me the insurance that
my stores will never fall below a 3 month supply.
My shelves are the perfect
width to hold 3 bag meals. So I have
created 10 categories of meals and I store 3 meals in each category. A sticker is placed on my shelf under each
category to make it easy to find the bag meal I’m looking for:
Once you start making bag
meals, you will see how to turn your favorite recipes into a bag meal for your
family. Here are some common substitutions and
ingredients:
Chicken or Beef Stock: Use a 12 oz
can or a 1 quart box, depending on the recipe.
Canned Milk: If your recipe
calls for 1 cup of milk, use a 5 oz can of milk with enough water to make one
cup.
Heavy Cream: Use a 12 oz
can of canned milk
Powdered Milk: 3 TB powder
mixed with 1 cup water equals 1 cup milk – mix milk powder with flour or corn
starch to make sauce packets
Milk based Sauces: Use chicken
or vegetable broth for the liquid. To
thicken a 12 oz can of broth – use ¼ cup flour, 3 TB powdered milk and ½ tsp
salt.
Parmesan Cheese: Buy in bulk
and put in 8 oz mason jars for bag meals.
Dehydrated Potatoes: You can dehydrate
your own, or purchased dehydrated diced potatoes. Cover with twice as much water and soak for
15 minutes before cooking.
10 Bag Meal Categories
1.
Chicken and Rice
Hawaiian Haystacks (3)
2.
Meat
and Potato Soup
Beef Stew (3)
3.
Meat and Potato Dinner
Shepherd’s Pie (1)
Chicken Gravy over Potatoes (1)
Beef Gravy over Potatoes (1)
4.
Poultry and Pasta
Chicken Alfredo (2)
Turkey Tetrazzini (1)
5.
Beans and Rice
Santa Fe Rice Pilaf (2)
Coconut Rice (1)
6.
Chili
Red Chili (2)
White Chicken Chili (1)
7.
Mexican Soup
Enchilada Soup (1)
Taco Soup (2)
8.
Mexican Meat
Dishes
Sweet Pork or Beef (1)
Taco Salad (2)
9.
Italian Soup
Zuppa Toscanna (2)
Minestrone (1)
10.
Chinese/Asian
Sweet and Sour Chicken (3)
Chicken and Rice
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.
Meat and Potato Soups
Beef
Stew
1
pint canned roast beef
1
(8 oz) can tomato sauce
1
quart beef soup stock
Vegetable
packet
1
cup dehydrated potatoes
¼
cup dehydrated carrots
2
TB dehydrated onion
Pantry: grated cheese
Place
vegetables in 4 cup container. Cover
with water and allow to stand for 15 minutes. Drain water.
Pour
beef soup stock in pan. Add rehydrated
vegetables and simmer until vegetables are soft. Add roast beef with juice and tomato
sauce. Cook until thoroughly heated.
Add
salt and pepper to taste. Serve with
grated cheese.
Shepherd’s
Pie
1
pint canned roast beef
1
can green beans, drained
1
can corn, drained
1
can tomato soup
1
pkg instant mashed potatoes (serves 8)
1
(5 oz) can evaporated milk
Pantry: 1 cup grated cheese
Combine
first 4 ingredients, put in dutch
oven or casserole dish. Make the mashed
potatoes and spread over the other ingredients.
Bake at 325 for 25 minutes. Top
with grated cheese the last 5 minutes of baking.
Mashed Potatoes with Chicken Gravy (from Tammy Hulse)
1 pkg instant potatoes (serves 8)
1
box Stove Top Stuffing
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.
Mashed Potatoes with Beef Chunks and Gravy (from Tammy Hulse)
1 pkg instant potatoes (serves 8)
1 can cream of mushroom soup
1 pint canned roast
1 can green beans or corn
1 can beef 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
Drain roast, reserving juice. Add beef
broth to juice from canned roast. 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 mushroom soup and
drained roast pieces. Use remaining butter with 1 cup milk (reconstitute
powdered milk) to make instant potatoes. Heat beans or corn
for a complete meal.
Poultry and pasta
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
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
2 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.
Rice
and Beans
Coconut
Rice
2 cups
rice
1
quart chicken soup stock
1 can coconut milk
1 can
corn
2 cans
black beans
Vegetable
Packet
¼ cup
dried carrots
2 TB
dried onion
Pantry: 1-3 tsp maple syrup to taste
Cook
rice in chicken soup stock. Rehydrate
vegetables for 15 minutes. Saute vegetables in coconut milk than add other ingredients
including cooked rice.
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.
Chili
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 TB all-purpose flour
2
TB minced dried onion
1
½ tsp chili powder
1
tsp seasoned salt
½
tsp crushed dried red pepper
½
tsp minced garlic
½
tsp sugar
½ tsp ground cumin
From Pantry
2 tsp beef soup base (if available) Mix all ingredients in pot. Simmer for
30 minutes to blend flavors.
Mexican Soup
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
Taco Soup
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:
3 tsp chili powder
½
tsp oregano
½ teas. garlic
powder
2 Tablespoon sugar
Place all in pot and heat. If you have cilantro, cheese, tortilla chips and
avocado they add a nice finishing touch.
Baked
tortilla chips work great. Cut tortillas
in strips. Spray with olive oil spray
and shake some salt on them. Bake at 375
F until brown.
Mexican Meat Dishes
Sweet
Beef or Pork (from Michelle Snow)
1 Bottle roast beef or pork
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.
Taco Salad (from Tammy Hulse)
1 pint
ground beef
1 can refried beans
1
small can tomato sauce
Taco
Seasoning Packet (or 2 TB Taco Seasoning
Mix
¼ cup
dried onion
¼ tsp
instant minced garlic
1/8
tsp oregano leaves
¼ tsp
cornstarch
¼ tsp
dried red pepper
½ tsp
salt
½ tsp
chili powder
¼ tsp
cumin
Put
hamburger in skillet. Add refried beans
and tomato sauce. Stir together and add
seasoning packet. Simmer until flavors
are well blended.
Serve
with chips, lettuce, grated cheese, diced tomatoes, green onion, sour cream and
guacamole. It also makes a great burrito
filling when combined with cheese in a tortilla.
Enchilada
Casserole
1 6 oz
pkg corn chips
1 pint
ground beef
1 can refried beans
1 (10
oz) can enchilada sauce
1 (8
oz) can tomato sauce
From
the pantry
1 cup
sour cream
1 cup
shredded cheddar cheese
Preheat
oven to 375. Lightly
butter 2 quart casserole. Crush ½
cup corn chips and reserve for top. In
medium bowl, combine remaining corn chips, hamburger, beans, enchilada sauce
and tomato sauce. Pour into prepared
casserole. Bake about 20 minutes until
heated through. Remove from oven. Spread sour cream on top. Sprinkle with cheese and reserved corn
chips. Bake 5 more minutes until cheese
is melted.
Italian Soups
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
Mock
Zuppa Toscana
1 pint
canned sausage (sliced into ½” slices)
1
quart – Chicken Broth
1 cup
dehydrated potatoes
4 TB
bacon pieces
1 (12
oz) can evaporated milk
Spice
Packet
¾ tsp
crushed red peppers
¼ cup
dehydrated onion
1 tsp
dehydrated minced garlic
Pantry
5 cups
water
¼
bunch of kale
Cover
dehydrated potatoes with 4 cups water.
Let stand for 15 minutes, drain water.
Pour
chicken broth into pan. Add onions,
garlic and bacon. Cook until
boiling. Add potatoes and cook until
soft (about half an hour). Add
evaporated milk and cook until thoroughly heated. Stir in the sausage. Add kale just before serving.
Chinese/Asian
Sweet and Sour Chicken:
1 ½ cup
rice in
baggie
1 (8oz)
can unsweetened pineapple tidbits
1 can
chicken broth
1 pint canned chicken
2 TB cornstarch in baggie
Sauce
Packet
3-4 Tbsp
brown sugar (to taste)
Pinch of
salt
¼ cup dried bell pepper
3 TB
dried onion
From
Pantry
¼ cup
cold water
1-2 TB
soy sauce
3 TB
vinegar
3 cups
water for rice
Cook
rice. Mix chicken broth, pineapple
tidbits with juice, sauce packet, vinegar and soy sauce in sauce pan. Stir in cornstarch into cold water. Add
to mixture. Cook and stir gently until thickened. Add chicken &
heat through. Serve over hot rice.