Step 1

Make a List of Your Familys Favorite

Meals
Breakfast
Our Favorite Breakfasts

Lunch

1. ____________________________

Our Favorite Lunches

2. ____________________________

1. ____________________________

3. ____________________________

2. ____________________________

4. ___________________________

3. ____________________________

5. ____________________________

4. ___________________________

6. ____________________________

5. ____________________________

7. ____________________________

6. ____________________________
7. ____________________________

Breakfast Options
Applesauce Spice Muffins
Oatmeal & raisins
Whole wheat waffles
Cold cereal
Pancakes
Cream of Wheat
Toast & jam

Lunch Options
Canned Chili
Leftovers
Chicken Salad Sandwich
Canned Soup
Mac & Cheese
PB & J Sandwiches
Canned Pasta
Tuna Sandwich

Ramen Soup

11._________________________
___

Dinner

12.
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Our Favorite Meals

1.
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2.
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13.
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14.
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15.
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3.
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4.
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5.
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6.
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7.
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Pantry Meal Ideas

9.
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Beans & Lentils

Tuna & Cannelloni Bean
Salad
Taco Soup
Lentil Soup
Southwestern White Chili

10.
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Pasta
Spicy Tuna Puttanesca

8.
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Bowtie Pasta Salad

Chicken Noodle Soup
Spaghetti
Potatoes
Shepherds Pie
Corn Potato Cheddar
Chowder
Chicken Potato Casserole
Salmon Cakes w/Potato
Rice
Rice a Roni Chicken Meal
Chicken Creole
Chili Verde Con Carnitas

2 tbsp. dried parsley flakes

tsp. Salt
1/3 tsp. coarsely ground pepper
1 can tuna in oil

Directions
In medium serving bowl, combine lemon
juice, cannelloni beans, pimientos, olive
oil, parsley, salt, and pepper. Gently stir
in tuna to serve.*If using fresh lemon:
finely grate 1 teaspoon peel and squeeze
3 tablespoons juice.

Taco Soup
Ingredients

Recipes
Beans & Lentils

Tuna and Cannelloni Bean

Salad
Ingredients
3 tbsp. bottled lemon juice or 1 large
lemon
2 can white kidney beans (cannellini)
1 jar sliced pimientos
3 tbsp. olive oil

1 pkg taco seasoning

1 can chicken, drained (or 1 lb ground
beef, browned and drained)
1 can stewed tomatoes
cup chopped onion or 1 TBSP dried
onion
1 can whole kernel corn, undrained (or
creamed corn for a creamier soup)
1 can kidney beans, undrained
1 can black beans (optional)
1 8 oz can tomato sauce
Directions
Combine all ingredients in pan. Heat
slowly over medium heat. Serve with
tortillas chips, grated cheese and sour
cream. You may also drain the beans &
corn, rinse, then add an equal amount of
water to the soup instead of using the
juices from the can. This soup can be
kept in a Crockpot on low for several
hours.

Lentil Soup
Ingredients

2 cups lentils
1 1/2 quarts water and 6 chicken bouillon
cubes
(or 3 -14 1/2 oz cans chicken broth & 3
cans water)
1 large can (no 2 1/2) stewed tomatoes
1 bay leaf
1 onion, chopped
3 carrots, cut in chunks
1 onion, chopped
1 lb cooked ground beef
Put all ingredients except ground beef in
a 4 qt kettle, bring to a boil,
and let cook until tender. Add cooked
ground beef and heat. A ham
hock may be cooked with above
ingredients instead of ground beef or
pieces of ham may be added at the last makes 8-10 servings

2. Cover and cook on low heat setting for 7 to

8 hours or on high-heat setting for 3 1/2 to 4
hours. Stir in the cheese until melted.
3. Ladle the chili into 8 bowls. If desired, top
with sour cream and sprinkle with additional
chili peppers or chives. *Optional items in an
emergency.

Southwestern White Chili

2 can tuna

Ingredients

1 tsp. crushed red pepper

1 C. Chopped Onion (1/4 C. dehydrated

onions)
4 cloves garlic, minced or 1 tsp.
powdered garlic
2 t. ground cumin
1 t. dried oregano, crushed
1/4 t. ground red pepper
3 15 1/2-ounce cans great northern
(white) beans, drained and rinsed (1 lb.
(2-1/2 C.) dried white beans, cooked and
rinsed)
2 4-ounce cans diced green chili peppers
4 C. chicken broth
3 C. chopped cooked chicken (3 10 oz.
cans of chicken-you can also use the
water
from the can as part of your chicken
broth)
*2 C. shredded Monterey Jack cheese
(8ounces)
*Sour Cream
Directions
1. In a 3 1/2 to 6-quart slow cooker place the
onion, garlic, cumin, oregano, red pepper,
beans 2 cans chili peppers, broth and cooked
chicken. Stir to combine.

Pasta
Spicy Tuna Puttanesca

Ingredients
1 lb. penne pasta or pasta of choice

3 c. marinara sauce
c. chopped pitted Kalamata olives
salt
* c. fresh basil leaves

Directions
Heat large covered sauce pot of
salted water to boiling on high. Cook
penne pasta as label directs.
Heat tuna and crushed red pepper in
5-quart sauce pot on medium for 2
minutes, stirring occasionally.
Stir marinara sauce, chopped
Kalamata olives, and 1/8 teaspoon
salt. Cook 5 minutes or until heated
through, stirring occasionally.
Add cooked pasta to pot with sauce
along with torn fresh basil leaves.
Toss until pasta is well coated.

*Optional: Garnish with additional

basil, if desired.

Bowtie Pasta Salad

Ingredients
1 lb bowtie pasta
1 (14 oz) bottle Bernstein's Cheese
and Garlic Italian dressing
1 (14 oz) can artichoke hearts;
drained and chopped
1 (2 oz) pkg pine nuts
1 (4.5 oz) jar sun-dried tomatoes in
oil; drained & chopped
1 (4 oz) can parmesan cheese, grated
Directions
Cook pasta following directions on
box. Chill pasta and toss with a small
amount of dressing. Add chopped
artichoke hearts. Drain oil from
tomatoes, chop if necessary and add
to pasta. Add pine nuts and cheese.
Add dressing to taste, you will not use
the entire bottle. Chill and serve.

Chicken Noodle Soup

Ingredients
2 Tablespoons vegetable oil
1 medium onion, chopped
(dehydrated or freeze dried may be
substituted)
1 cups carrots, chopped
(dehydrated or freeze dried may be
substituted)
3 celery ribs, diced (dehydrated or
freeze dried may be substituted)
2 (12.5 oz.) cans chicken
2 quarts chicken broth or canned lowsodium broth (may be substituted
with bullion)
1 quart water, or as needed
Salt and freshly ground black pepper

12 oz. pkg. egg noodles

3-4 bay leaves
Chopped fresh parsley, for garnish
(optional)
Heat the oil in a large pot and saut
onion over medium heat. Add chicken
broth and bring to a boil. Add carrots,
celery, bay leaves, and chicken undrained. Cook, 4-5 minutes. Stir in
egg noodles and cook 7-8 minutes
until tender.

Spaghetti
Ingredients
1 lb. spaghetti noodles
1 jar marinara sauce
1 pint bottled ground beef or sausage

Directions
Heat marinara sauce and drained
meat. Cook spaghetti according to
package directions. Serve pasta
topped with marinara sauce.

Potatoes
Corn Potato Cheddar
Chowder
Ingredients
1 cup dried potato cubes
1 cup dried corn

1 TBS dried onion flakes

Add-in:
1 TBS olive oil
5 1/2 cups water (3 1/2 boiling)
1 (12 oz.) can evaporated milk
1/4 cup dry cheddar cheese powder
2 TBS butter powder
1/2 cup dry milk
1/2 tsp. garlic powder
1/4 cup flour
1 tsp. Knorr chicken or vegetable
bouillon
1 tsp. dried parsley
1/8 course ground black pepper
1/8 tsp. seasoned salt
Directions:
Pour dried potato chunks, dried corn
and dried onion into a bowl. Pour in 3
1/2 cups boiling water. Stir well. Let
sit for 1 hour, covered. Vegetables
should be tender. In a cold cooking
pot, pour 1 (12 oz.) can evaporated
milk. Add 1 TBS olive oil and 2 cups
cold water. Whisk to combine. Add
seasoning baggie and whisk again
thoroughly.
Turn heat to medium and bring liquid
to a boil for 1 minute, to thicken. Do
not increase cooking temperature.
Whisk continually to avoid the milk
scorching on the bottom of the
cooking pot. Reduce heat to low. Add
in the rehydrated corn, potatoes and
onion. Stir well. Cook for 5 minutes
at a low simmer, stirring constantly.
Serve hot.

1 (14 oz) can of green beans, drained

1 (14 oz) can of corn, drained
Mashed potatoes prepared from
Cannery flakes or pearls
1-2 cups shredded cheese of your
choice
Directions
Line a 9x13 pan with canned roast
beef and gravy. Pour green beans,
then corn over meat layer. Gently
spread mashed potatoes over
vegetables and top with cheese.
Cover and bake at 375 till heated
throughout and cheese is melted,
uncover, bake an additional 5-10
minutes

Chicken & Potato Casserole

Ingredients:
2 cups potato flakes
2 pints chicken (drained)
2 packages instant chicken gravy
1 can corn
2 cups instant Bisquick biscuit mix
Directions:
Prepare potatoes and gravy as
directed on packages. Meanwhile, add
water to biscuits as directed to form
dough. Add shredded chicken to
gravy mixture, and add corn to
prepared potatoes. Using a 13 inch
casserole, layer potato and corn
mixture into bottom of pan. Layer
chicken and gravy mixture on top of
that. Drop biscuits by spoonful onto
the chicken and bake at 400F for 1215 minutes.

Shepherds Pie
Ingredients
2 (12.5 oz) cans roast beef, drained
1 (14 oz) can or jar of beef gravy

Salmon Cakes w/ Potato

Ingredients
3-4 c. mashed potatoes

1 can salmon
cup bread crumbs
1 egg (or 2T. oil)
1 onion chopped (1/4-1/2 dried, soaked)
salt & pepper to taste
Oil for frying

1. In large skillet, saut rice-vermicelli

mix with 2 Tbsp. margarine over
medium heat until vermicelli is golden
brown, stirring frequently.
2. Slowly stir in 2 cups water, Special
Seasonings and 1 lb. uncooked,
boneless, skinless chicken breasts,
cut into 1-inch pieces; bring to a boil.
3. Cover, reduce heat to low and
simmer 15-20 min. or until rice is
tender and water is absorbed. Let
stand 5 min. before serving.

Directions
Drain salmon, remove any skin or bone.
Add salmon to mashed potatoes and mix
well. Add onion, salt and pepper and then
the bread crumbs to thicken the dough.
Dough should be slightly dry but not
crumbly. Add egg or oil to help mixture
bind together. Make into inch patties.
Fry in thin layer of oil over medium heat.
Cook until lightly browned on both sides.

Rice
Rice a Roni Chicken Meal
Ingredients
1 package RICE-A-RONI Chicken
1 pound uncooked, boneless, skinless
chicken breasts, cut into 1-inch pieces

Chicken Creole

Ingredients
1 c rice
1 pint bottled chicken (drained)
1/4 c dried celery
1/4 c dried carrots,
1 bay leaf
1 c tomato powder + 2 c water
2 tbsp dried onion,

2 tablespoons margarine

tsp sugar

2 cups water

tsp seasoning salt,

1 cup small broccoli florets (optional)

1/4 tsp pepper

1/2 cup shredded cheddar cheese

(optional)

4 tsp Worcestershire sauce,

3 tbsp cornstarch

Directions

1 c water,

1/4 c dried parsley

3 cups white rice cooked

Optional: c dried mushrooms

1 pint bottled pork, drained

1 (28 oz) can green enchilada sauce
1 (4 oz) can green chili peppers, diced
1 (15 oz) can corn
*Optional: sour cream & shredded
cheese

Directions:
Directions:
Cook rice according to package
directions. Hydrate vegetables. In a
large covered pot, put vegetables,
tomato sauce, bay leaf, sugar, salt,
pepper, and Worcestershire. Cook 30 45 min. Put the 1 c water or broth and
cornstarch in another jar and shake
until smooth. Add chicken and
cornstarch mixture to vegetable
mixture and cook uncovered until
thickened. Serve over the rice.
Makes 10 cups

Chili Verde Con Carnitas

Ingredients

Cook rice according to package

directions.
Pour remaining ingredients into pot
and bring to a boil. Turn heat to low
and simmer for 5 minutes. Serve over
rice and top with sour cream and
shredded cheese.