Recipes for one week using only non-perishables

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1 Recipes for one week using only non-perishables Oatmeal Stovetop: For four servings, in a medium saucepan bring 3-1/2 cups water or milk to a boil. Stir in 2 cups quick-cooking oats. Reduce heat and simmer, uncovered, for 1 minute, stirring occasionally. Remove the pan from the heat. Add ½ cup raisins, and add brown sugar and cinnamon to taste. Tuna mac and cheese 1 lb. pasta (shells, macaroni, etc.) 1 lb. Velveeta cheese ½ cup milk (or reserved water from cooked pasta) 2 5 oz. cans tuna 1 15 oz. can peas Stovetop: Bring 4 quarts of water to a boil. Add pasta and cook according to time on package directions. Drain pasta, reserving ~½ cup of water. Do not rinse pasta! As pasta cooks, combine Velveeta and milk/water in a smaller pan over low heat, and heat until melted and smooth. While pasta and cheese sauce are both cooking, open can of peas and drain well. Set aside. Drain cooked pasta and place in large serving bowl. Open cans of tuna and drain well. Mix tuna into cheese sauce until combined and pour over cooked pasta. Stir to combine. Add peas, stir gently and serve. 2-Bean Chili Two cans of beans- such as black and kidney, drained 1 15 oz. can tomato sauce or diced tomatoes 1 can of carrots 1 can of corn Red chile powder, to taste Water Pour oil in large pan or dutch oven over medium-high heat. Stir in carrots and to coat with oil. Stir in tomato sauce, beans, a few tablespoons of chili powder, a tsp of onion powder, and a tsp

2 of garlic powder, and bring to a boil. Reduce to low, cover, and simmer for about twenty minutes. Add a bit of water if it is too thick. Add corn. Add pepper to taste. Cook for a few more minutes and add more chili powder, onion powder, and garlic powder to taste. Serves 5. Serve with crackers. Chicken salad 1 10 oz. can chicken breast 1 15 oz. can French cut green beans 1 Tbsp. lemon juice 3 Tbsp. olive or canola oil ⅛ tsp. onion powder ⅛ tsp. garlic powder Black pepper, to taste Triscuits Open can of chicken breast and drain. Use a fork to break up the larger chunks. Empty can into a larger bowl and set aside. Open can of green beans and drain very well. Place the beans on a cutting board and roughly chop. Add to the bowl of chicken. In small bowl, stir together lemon juice, garlic powder and onion powder. Add black pepper to taste. Using a fork, quickly stir/whisk the lemon juice mixture while slowly pouring in the oil. Whisk until liquids thicken slightly. Pour this mixture over the chicken and beans. Stir to combine. Serve with crackers. Chicken Shepherd s Pie 1 10 oz. can chicken breast 2 3 oz. packages mashed potato flakes 1 1/3 cup warm water 1 1/3 cup milk oz. can cream of chicken soup ½ cup warm water 2 15 oz. cans mixed vegetables ⅛ tsp. garlic powder, or to taste ¼ tsp. onion powder, or to taste Black pepper, to taste Open soup can and mix with ½ cup warm water. Set aside. Open can of chicken breast, drain well and break up larger chunks with a fork. Sprinkle lightly with garlic powder and onion powder and stir. Set aside.

3 Open cans of vegetables and drain well. Set aside. Open potato flake packages. Mix with 1 ⅓ cups warm water and let stand for 5 minutes or until well thickened. Add milk and stir well. Add black pepper, to taste, and set aside. Combine chicken, vegetables and cream of chicken soup. Place in a 3 quart casserole dish. Cover chicken mixture evenly with mashed potatoes. Cover dish and cook on hot stovetop until chicken mixture is bubbling, about 1 hour. (Can also be cooked in an oven at 350 for ~45 minutes, until mixture is bubbling at the edges.) Salmon cakes oz can salmon ⅓ cup quick-cook oats 1 Tbsp. lemon juice ¼ tsp garlic powder ⅛ tsp onion powder ⅛ tsp black pepper canola oil, for cooking Open can of salmon and drain off most of fluid, reserving ¼ cup fluid for mixing. If necessary, remove salmon skin and bones. Place salmon in a small bowl. Add oats, lemon juice and spices. Mash lightly with a fork to combine. In a skillet or pan, heat 3 Tbsp. of oil, until a drop of water dances when dropped onto the oily surface. Using hands, carefully form 10 small, thick cakes from the salmon mixture. It may be necessary to use firm pressure when forming these. If mixture is too dry, add in a little of the reserved fluid from the can, and stir to combine. Place 4-6 cakes into the hot pan to cook. Watch carefully so that salmon doesn t burn! After 4-6 minutes, when lightly browned, carefully flip salmon cakes over and cook the other side. When finished cooking, place on small plate in woodstove to keep warm. Repeat with other salmon cakes. White bean tomato soup 1 can of Campbell s tomato soup (family size) + 1 can of water 1 15 oz. can of white beans (great northern or cannellini) 1 27 oz. can of leaf spinach ¾ cup (uncooked) brown rice

4 Cook rice according to package instructions. Set aside. In large pot or dutch oven over medium-high heat, add tomato soup and one can of water. Add white beans and spinach, stir, and bring to a boil. Reduce heat to simmer. Add rice and stir. Add garlic powder, onion, powder, and pepper to taste. If too thick, add small amounts of water until it reaches desired consistency. Serves 5. Lentil and vegetable soup 1 cup brown lentils 1 15 oz. can mixed vegetables 1 15 oz. can carrots 1 chicken bouillon cube 8 cups water Rinse lentils and remove any hard debris. Over-high heat, add lentils and water to large pot or dutch oven. Bring to boil and add bouillon. Reduce to simmer and add mixed vegetables and carrots. Simmer until lentils are soft, and season to taste with garlic powder, onion powder, and pepper. Serves 5. Serve with whole grain crackers. Sausage pasta primavera 1 lb. package of rotini pasta 1 9 oz. package of summer sausage, half-inch slices cut into quarters 1 15 oz. can green beans 1 15 oz. can mixed vegetables 3 tbsp lemon juice ¼ cup parmesan cheese

5 Cooked pasta according to package instructions and set aside. Reserve starchy pasta water. In a large skillet over medium-high heat, add canola oil and add summer sausage once oil has heated up. Stir to coat, and cook for five minutes while stirring regularly. Add in pasta, all vegetables, parmesan cheese, and about ½ cup reserved starchy water. Add garlic powder, onion powder, and pepper. Stir to mix well, adding water as needed to ensure pasta does not stick together. Add lemon juice and stir. Serves 5. Mushroom alfredo chicken 1 10 oz. can chicken breast 1 16 oz. jar alfredo sauce 1 4 oz. can mushrooms 2 15 oz. cans green beans 1 ½ cup brown rice 2 ¾ cups water Bring 2 ¾ cups water to boil in saucepan. Add rice and return to a boil. Place lid on the pot and continue to cook for minutes, until all water has been absorbed. 20 minutes after starting the rice, open cans of green beans and heat in pan on stovetop. While rice and green beans are cooking, open can of chicken breast. Use a fork to break up larger chunks, set aside. Open can of mushrooms and drain well. Set aside. Open jar of alfredo sauce. Stir in chicken and mushrooms. Heat together until hot. Serve alfredo mixture over rice, with green beans on the side. Skillet enchiladas 1 15 oz. can chili meat (no beans) 1 15 oz. can pinto beans 1 15 oz. can green chile enchilada sauce 1 15 oz. can corn ½ lb (¼ block) velveeta cheese, cut into 1-inch cubes Red chile powder, if desired Tortilla chips Heat oil in large skillet over medium-high heat. Add all canned food and velveeta and stir to combine. Cook for 5-10 minutes, until cheese is melted and everything is heated through.. Serve like a dip with tortilla chips.

6 Serves 5. Peanut tofu and vegetable noodles 1 lb. package spaghetti 1 15 oz. can green beans 1 15 oz. can carrots ½ jar roasted red peppers, chopped, or small can of pimentos oz package extra firm silken tofu, sliced into small cubes ⅓ cup peanut butter 1 tsp red chile powder 1 tsp garlic powder 1 tsp onion Powder 3 tbsp soy sauce ½ cube chicken bouillon Cooked pasta according to package instructions, being careful not to overcook, and set aside. Reserve starchy pasta water. To make the sauce- In separate bowl, dissolve bouillon in about 1 cup warm reserved starchy water. Whisk peanut butter, soy sauce, chile powder, garlic powder, into bouillon water. In a large skillet over medium-high heat, heat oil and add tofu. Cook tofu until lightly browned and flip with spatula to brown other side. Add pasta and green beans, carrots, red peppers to skillet. Add sauce and mix with tongs. If sticking, add more water or canola oil. Serves 5. Vegetarian posole 1 29 oz. can hominy 1 15 oz. can pinto beans 1 bouillon cube 5-6 cups water 2-4 Tbsp. red chile powder, or to taste 1/8 tsp. garlic powder, or to taste 1/8 tsp. onion powder, or to taste Salt & pepper, to taste Open cans of hominy and beans do not drain. Combine in a large pot with 5 cups water and

7 the bouillon cube. Cook, stirring occasionally until cubes have dissolved. Add red chile powder, garlic and onion powder, and allow to simmer. If posole is thickening up too much, add additional water. Cook for 30 min 1 hour, until flavors blend and posole has thickened. Adjust seasoning, if necessary, and serve. No-cook peanut butter oat balls 1 cup oats ½ cup peanut butter 4 tbsp honey, maple syrup, or simple syrup (made by dissolving sugar into boiling water with a 1:1 ratio) ½ tsp cinnamon In a bowl, mix all ingredients with spoon. Form into balls about the size of a ping pong ball with hands. Makes 2-3 balls per person. Trail mix 12 oz. can of peanuts 7.25 jar of sunflower seeds ½ of 12 oz. box of raisins 6 oz. bag dried apricots, chopped ½ of 15 oz. bag pretzels OR popped popcorn Mix together and store in an airtight container. Each serving is ¼ cup. To each serving add ½ cup pretzels or 1 ½ cups popcorn. Do not mix pretzels/popcorn into trail mix until right before serving.