Three Month Food Supply: Recipe Ideas

Three Month Food Storage: Recipe Ideas

Chicken and Artichoke Cacciatore

2 15 oz. cans chicken
1 6oz jar marinated artichoke hearts
1 16oz can crushed or diced tomatoes
1 4oz jar or can mushrooms
1 cup uncooked rice or 8 oz. any pasta
¼ tsp oregano
½ tsp. basil
½ tsp pepper
1 tsp garlic powder
¼ cup red wine vinegar


Drain chicken and cut into bite size pieces. In a large mixing bowl, combine the chicken, artichoke hearts, tomatoes, seasonings, mushrooms, and vinegar. Pour into a 9x9 pan and cover. Bake at 350 for 30 minutes. Serve over cooked rice or pasta. Serves 4.


Baked Apple Oatmeal


2 T butter
2 cups chopped apples
4 cups boiling water
2 cups raisins
2 cups nuts
4 cups old fashioned oats
2 2/3 cups nonfat dry milk
¾ cup brown sugar
1 T salt
2 T cinnamon


Combine all ingredients and place in a 9x13 casserole dish. Bake uncovered at 350 for 30-35 minutes.


Chicken Enchilada Soup


1/3 cup oil
¼ cup chicken base/bullion
2 cups diced onion
2 tsp EACH cumin, chili powder, garlic
½ tsp cayenne pepper
2 cups masa harina (corn flour)
4 quarts water
2 cups or 1 can crushed tomatoes
1 lb Velveeta
1 can tomato sauce (small)
2-3 lbs. cooked chicken


In a large pot sauté onions in oil, chicken base and spices. Cook until onions are soft. In another bowl combine Masa with 6 cups water and whisk out lumps. Add to onion mixture and bring to a boil- cook and stir for three minutes to rid masa of raw taste. Add remaining 10 cups water, stir out lumps, then add all remaining ingredients. Heat until cheese is melted. Serve topped with corn chips and sour cream. This freezes well.





Red Beans and Rice


1 can diced tomatoes
1 cup brown rice
2 T dehydrated onion
¼ cup dehydrated carrot
¼ cup dehydrated celery
¼ cup dehydrated bell pepper
1 T oil
¼ cup beef or sausage TVP
¼ t. garlic powder
½ t basil
1 t. chili powder
½ t cumin
1 can red kidney beans, drained and rinsed
1 ½ T vinegar
½ T Worcestershire sauce
½ t sugar
OPTIONAL: ½ can tomato paste or ketchup to taste


Drain tomatoes, reserving liquid. Add water to reserved liquid to make 2 ¼ c. Simmer rice in liquid for 55 minutes or until tender. Rehydrate vegetables (all together) in 1 c. hot water (or more, if needed) allow to sit until water is absorbed. Rehydrate beef TVP (spices included) by simmering in water (start with ¼ cup and add as needed). Heat oil in skillet. Add rehydrated veggies and drained tomatoes. Heat through. Add all other ingredients (except rice) and heat through. Serve with cooked rice.


Potato Cream Cheese Soup


½ cup chopped onions
¼ cup finely diced celery
2 T butter
2 T flour
3 cups shredded potatoes
3 cups low salt chicken broth
½ cup sour cream
4 oz. cream cheese
2 T cooked and crumbled bacon or finely diced ham
½ t dill weed
Salt and pepper to taste


In a small saucepan, sauté onions and celery in butter until tender. Add flour, stir and cook over medium heat 1 minute. Set aside.
In a 3 quart pan, combine broth and potatoes. Bring to a boil. Reduce heat. Cook until potatoes are tender, but not mushy. Stir occasionally so potatoes don’t stick. While potatoes are cooking, melt cream cheese with sour cream in microwave. Mix well. Combine cream cheese mixture and onion mixture with potatoes and broth. Mix well, add dill, bacon, and salt and pepper. Thin with milk if necessary.


Hawaiian Pork Chops


4-6 lean pork chops
1 small can crushed pineapple
1 cup BBQ sauce


Grease crock pot, pour pineapple and BBQ sauce over pork chops. Cook on high 3-4 hours or low 6-8 hours. Serve with rice.

Shortcut Chicken Manicotti

1 can cream of chicken soup
1 ½ cups water
4 oz velveeta, cut up
2 cups frozen broccoli
12 uncooked manicotti shells
1 lb chicken, cut up into ½ inch pieces
¼ cup parmesan cheese


Preheat oven to 400. Mix soup, water, and velveeta in a microwaveable bowl. Microwave for 3 min, or until velveeta is melted and mixture is well blended, stirring after two minutes. Pour 1/3 of soup mixture onto bottom of 9x13 pan. Stir broccoli into remaining soup mixture. Stuff pasta with chicken, place in baking dish. Cover completely with remaining soup mixture, sprinkle with parmesan, and cover with foil. Bake 45-40 minutes or until pasta is tender and chicken is cooked through.


Texas Two-Step Chicken Picante


4 boneless chicken breast halves
1 ½ cups pace picante sauce
3 T brown sugar
1 T Dijon mustard
3 cups hot cooked rice


Place chicken in 2 qt. shallow baking dish. Mix picante sauce, sugar, and mustard. Pour over chicken. Bake at 400 for 20 minutes or until done. Serve with rice.


Garlic Chicken


4 chicken breasts
1 pkg Good Seasons Garlic Cheese Salad Dressing Mix
1 can cream of chicken soup.


Cook in crock pot on high for 3 hours. Add 1 cup sour cream ½ hour before serving. Serve over cooked fettuccini.


Cranberry Chicken


8 oz. Catalina dressing
1 can whole cranberries
1 envelope onion soup mix
4- 6 chicken breasts


Place chicken in 9x13 pan. Combine other ingredients and pour over chicken. Cover and bake 45 minutes or until chicken done. Serve over rice.




15 Bean Soup


1 20 oz bag 15 bean soup mix (ham beans)
1 large onion, chopped
1 green pepper, chopped
1 15 oz canned diced tomatoes
1 tsp. chili powder (or more to taste)
1-2 cloves garlic, minced
Juice of 1 lemon


Quick Soak Method: Bring 8 cups of water and beans to a boil. Boil 2 minutes. Remove from heat. Cover and let sit 1 hour. Drain and rinse beans.

Combine beans, onion, and 1 qt water & 1 qt. chicken broth (or 2 qt. chicken broth). Bring to a boil, reduce heat and let simmer for 1 ½ -2 hours with lid slightly tilted. Add tomatoes, garlic, chili powder, green pepper, and lemon juice. Heat thoroughly.


Pie Crust Made with Oil


2 ¾ cups sifted all-purpose flour
1 t salt
½ cup vegetable oil
½ cup milk


Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for at least 15 minutes. Roll out on lightly floured surface.


Tuscan Tomato Soup


3 Tbsp. olive oil
1 to 2 large onions, diced small
5 c. diced and seeded tomatoes
3 c. chicken stock
1 ½ c heavy whipping cream (if you want low fat, use fat free half & half)
1 c. basil pesto (in deli section)
Salt and Pepper to taste


Heat oil in a large soup pot. Add onions and cook over low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors. Add whipping cream. Add pesto. Blend to desired consistency in food processor or blender. Adjust seasoning with salt and pepper.