Free Food Friday: Mountain House Fall

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Once again it is “Free Food Friday”!  I know how you love emergency food giveaways and so today I have another one for you.  The folks at Mountain House will be awarding each of three readers a sample kit of three Mountain House meal pouches in a Mountain House Fall Giveaway!

What’s included?  Three good ones:  Chili Mac, Lasagna and Biscuits and Gravy!

Mountain House Fall Giveaway 470

So how good are Mountain House meal entrees?  You have heard me mention Mountain House Chili Mac on many occasions as my favorite with Lasagna right behind it.  Biscuits and Gravy is new so I have not tried it but you can bet that it will be good.

A Reader Review of Mountain House Products

What better testimonial to Mountain House than the first hand experience on one of our giveaway winners?  Wanda V., a recent winner,  sent me her thoughts and now I will share them with you.

I was one of the winners of the Mountain House giveaway kits. And first, I would like to say thank you! I really appreciate being given the opportunity to try this product.

Secondly I would like to say, wow! I was surprised and impressed with the flavor and texture of the food. I am not sure what I expected, I guess maybe I expected to sit down to the meal with the attitude of “at least it’s something to eat, it’s better then starving.”

But that wasn’t the case at all.

This is what I received:

BISCUITS & GRAVY – Buttermilk biscuits with gravy and pork patty crumbles. The package contained 2 servings, serving size 1 cup prepared, with 310 cal per serving. Takes 8 – 9 min to rehydrate with boiling water.

FIRE ROASTED VEGETABLE BLEND – A blend of fire roasted bell peppers and onions with corn and black beans. The package contained 2.5 servings, serving size 1/2 cup dry, with 60 cal per serving. Takes 7 – 8 min to rehydrate with boiling water.

APPLE CRISP – with a separate pouch of granola to top it with when it was ready. Package contained 4 servings, serving size 1/2 cup prepared, with 130 cal per serving. Takes 5 min to rehydrate with boiling water.

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I would like to apologize for taking so long to send this thank you out. I wanted to wait before commenting on this giveaway until after I had a chance to try it. And I kind of drug my feet a bit on making this meal, because as I said before, I think I was expecting a rather tasteless, ho-hum meal.

But boy were we surprised. We decided to have the whole works for one of our lighter lunch meals. Based on the size of the packages, I really wasn’t sure it was going to make enough to qualify for our main meal for two people, but I missed the mark on that one too. Not only did the food taste wonderful, but it was very filling and satisfying as well.

The food was very easy to make, you just open the package, take out the oxygen absorber and pour in the correct amount of boiling water, stir and then seal it back up again. And in just a few minutes you have a wonderful meal.

The Biscuits & Gravy had a good flavor, it wasn’t salty tasting like so many packaged things can be and there were actually chunks of biscuits that weren’t all soggy and mushy in it. Although, I think if I were to have it again, I would make it a point to shake the package some more after closing it.

When we ate, we scooped the food out onto our plates, (instead of eating out of the packages) and I did have a small amount of dry stuff that water didn’t get to from one of the corners. That was more an issue of operator error or a learning curve on my part then anything to do with the product or the directions.

The Fire Roasted Vegetable Blend was very good as well. The vegetables were slightly firm and not all mushy. You could taste each of the individual items, and it was a great balance of flavor as well. The only thing I ran into on this was a couple of the beans were a little firmer then I cared for, but again, I think I would blame that on operator error as well.

I made all three of these items at one time, in order of longest set time to shortest. The idea being to have it all done at the same time. I may have been on the shorter end of the time for the vegetable blend not giving it the full time it needed. So again, that would be part of the learning curve on this stuff (don’t rush it, but I also think you don’t want to over do your time either, but that is just a guess). Even so, I think it was only a couple of beans that were like that so nothing that would take away for the rest of the meal at all.

And the best was saved for last! The Apple Crisp. To sum it up in one word, YUMMY! I am so glad this package was 4 servings in it. Even though it was making a meal for two, you just don’t want to skimp on the dessert.

Especially when it tastes this good. The flavor again was wonderful, not excessively sweet but enough to tickle the sweet tooth, apples had the right texture, and the granola for the top added the sweet crunch you expect from the topping. The only thing that was missing was a nice scoop of ice cream to top it off with.

All in all, I was amazed. It was way better then I was expecting. I think I could easily keep some on hand for the long term emergency but also for the “oops, I forgot to thaw the chicken and have very little time to make supper” moments. This food is fast, easy, and very tasty. I give it two thumbs up and five stars.

I want to say – Thank you to Gaye at Backdoor Survival for facilitating this give away and thank you to Mountain House for offering some of their product for this giveaway. This has helped open my eyes to a another level of food storage, that I will enjoy immensely.

The Giveaway

If your mouth is not watering by now, then something is wrong with you!

All you need to do to enter the giveaway is to select one or more of the options on the Rafflecopter form below.  You can sign in with your email account or Facebook, the choice is yours.  The best way to start is by clicking on “Easy Entry for Everyone”.  After that, each option you select represents an additional entry.  There are a number of different options so pick and choose or select them all.

There will be three winners!  Also note that the winning item can only be shipped to an address in the United States or Canada.

The giveaway will end on Thursday, October 16, and the three winners will be notified by email. Note that the winning entries will be verified and the winners will have 48 hours to respond or an alternate will e selected.

The “Rafflecopter”

a Rafflecopter giveaway

The Final Word

I would like to thank Wanda for her review, and of course, Mountain House who has become a big supporter of Backdoor Survival emergency food giveaways.

Something I like about the Mountain Food pouches is that you can prepare the meals directly in the pouch.  This means that if you are away from home with just a rocket stove, a small pot for boiling water, some matches and a spork, you can still enjoy a tasty meal, emergency conditions notwithstanding.

Enjoy your next adventure through common sense and thoughtful preparation!
Gaye

If you enjoyed this article, consider voting for me daily at Top Prepper Websites!  In addition, SUBSCRIBE to email updates  and receive a free, downloadable copy of my e-book The Emergency Food Buyer’s Guide.

Bargain Bin:  Below you will find links to the items related to today’s article plus some cooking and eating off grid favorites.

Mountain House Chili Mac with Beef, Lasagna with Meat Sauce, and Biscuits & Gravy:  These are the products being offered in the Mountain House Fall Giveaway.  You also might want to consider Mountain House Limited Edition Flavor Combo that includes 6 different products at a great price.

Mountain House® Apple Crisp:  Who wouldn’t want some Apple Crisp after reading Wanda’s review?  Also available here at Amazon.

Light My Fire Titanium Spork: A “spork” is a spoon-knive-fork combination utensil. I have wanted one of these for the longest time so I finally ordered one.  I chose the titanium over non-BPA plastic because I thought it would be more durable.

UCO Stormproof Match Kit with Waterproof Case, 25 Stormproof Matches and 3 Strikers:  The UCO Stormproof Match Kit is waterproof and holds 25 matches as well as spare strikers. UCO Stormproof Matches burn for around 15 seconds, no matter how harsh conditions may become. The matches are windproof, waterproof, and even continue burning underwater. An integrated striker is attached on the side of the Match Kit, and can be replaced when worn out.

Coleman PefectFlow 1-Burner Stove:  This Coleman One-burner Propane Stove is an easy-to-use portable stove that should meet almost any camp cooking need. The PerfectFlow regulator provides consistent cooking performance by producing a steady fuel stream, even in cold weather, high altitudes, or when fuel is low. Equipped with one 10,000 BTU burner, this fully adjustable stove will last for 2.2 hours on high or up to nine hours on low.

Solo Stove:  A rocket stove that burns biomass or wood is perfect for boiling water for your meal pouches.  The Solo Stove is small and lightweight but puts out a fire that burns hot and fast.  You can also build your own rocket stove for $10, maybe less.  See Building a DIY Rocket Stove.

BIC Disposable Classic Lighter With Child Guard:  This six pack of Bic lighters is reasonably priced but check around since these often go on sale locally.  BICs just work – every time.

Zippo Street Chrome Pocket Lighter:  Zippo has been creating virtually indestructible, windproof refillable lighters for more than 75 years. The Zippo Street Chrome pocket lighter is no exception. This lighter features a classic textured chrome finish and carries the same lifetime guarantee–to either work or be fixed by Zippo free of charge–for life. This lighter uses butane fuel. All wearable parts including flints and wicks are replaceable.  Every prepper should own at least one Zippo!

US Forge 400 Welding Gloves Lined Leather: These well-priced gloves provide complete heat and burn protection. They are made of soft and supple top grain leather for comfort and pliability, plus they have an internal liner gives more comfort and durability. These will keep you hands and arms safe while cooking outdoors over an open fire.

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Comments

Free Food Friday: Mountain House Fall — 171 Comments

  1. I run a small business here in Southern California as a skills instructor and hiking/camping guide. We use Mountain House meals all the time from everything from small hiking groups to our bigger overnight skills classes. Easy to use, tasty, and they weigh nothing. Free Mountain House foods would be awesome!

  2. The mountain house apple strudel with a few slices of dried banana slices and a dash of cinnamon make a great desert while packing out and about!

  3. So you want me to leave a recipe, well, I will, but this was originally a “use up the leftovers” meal. After a c
    family cookout, I was left with an extra cheeseburger or two, a couple hotdogs, some baked beans, and some mac and cheese. I basically threw it all in a casserole dish, covered it with cheese, and baked it. The kids loved it so much that now, 15 years later, it is still one of the first things they ask for, and when I make it, I have to post it on FB so they know to come grab some. It’s never been made with leftovers again. Now I have to make it outright, so cook a box of pasta (any kind you want) and drain it, set aside. Brown ground beef and cut up hot dogs or sausage together, drain, add to pasta. Add a large can of baked beans (we use Bush’s original flavor, mix together with macaroni, dump into 13X9 casserole dish, cover with whatever cheese you like, and bake at 350 for 40 minutes, Serve with salad and biscuits or bread. It’s a quick meal for sure.

  4. Spam & Beans
    2 quarts home canned beans (or Store bought equivalent)
    1 can Spam
    Cut Spam in slices, fry until crispy. While cutting Spam, heat beans. Add fried Spam to heated beans.

  5. Homemade soup – we always have some on hand. ANd some of it you don’t have to heat and it still tastes good! (veggie – like gazpacho but not pureed!)

  6. Beans and Cheese! Can of refried beans spread in a pan, top with shredded cheese and cook until warm/melted. Eat with tortilla chips!

  7. Rice and Beans, with assorted dried herbs and spices.

    2 cups white rice
    1 cup lentils dry
    1 cup great northern dry
    tsp garlic powder
    1/2 tsp salt
    1/2 tsp pepper
    1/2 tsp smoked paprika
    2 cups chicken broth
    2 cups water

    I made this in my large slow cooker. First, I let the dry beans soak over night in water. Then drained and put in slow cooker,added rest of ingredients,cooked on high for
    about 2 hours, then reduced to low for about 4 hours. Add any leftover meats: chicken,
    ham,etc.

  8. Simple? OK, how about a peanut butter and honey sandwich? Very easy, spread peanut butter on one slice of bread, honey on the other and put them together. Another way is to mix the peanut butter and honey together and spread that on the bread.
    Quick, easy, filling and healthy! Plus, it satisfies the craving for something sweet!

  9. Rafflecopter not working. Saw a recipe by Joan Crawford in a magazine some thirty yeArs ago and I still make it! Red flannel hash. Sauté one onion chopped and one half of a green pepper, chopped in three tablespoons butter until soft. Add two cans roast beef hash and fry until crispy. Before serving stir in one half cup ketchup. If it’s good enough for Joan, it’s good enough for me!

  10. I am a terrible cook, so I’m not the best person to ask for recipes. The simplest thing I can do from my pantry is to cook up a can of refried beans and a package of quick rice and wrap it up in a tortilla or spread it over chips, then cover with cheese and heat.

  11. I make this often. Never have any leftovers. Poor Man’s Stew…. in a crockpot or stew pot… brown 1 pound ground beef, pork, or turkey ( whatever you have on hand), drain if necessary. Add chopped onions. (however much you want), a can of tomatoes ( diced, stewed, whatever you have on hand), 2 cans veggies ( the choice is yours-I like green beans and corn), a package of scallop or au graten potatoes ( season packet too), a can of evaporated milk, a can of water (i use the milk can to get every bit), and salt and pepper. You can use other spices or seasonings, whatever you like. Let cook til potatoes are done. Bowl up, top with cheese and a slice of cornbread. Simple but delicious!

  12. Tavern Burgers

    5 lbs hamburger
    2 cans tomato soup
    ½ c. ketchup
    ¼ c. brown sugar
    2 onions
    1 tsp chili powder
    1 tablespoon lemon juice
    Salt/pepper

    Brown hamburger with onion, Salt and pepper.

    Drain off grease

    Add remaining ingredients (may need to add more salt and pepper after
    draining)

    Simmer a bit and serve!
    (I like on a bun with dab of mustard and 2 or 3 hamburger dill slices)

  13. Rice Pilaf

    I fill a pan to the diary knuckle of my index finger, add water to the second, then add chopped onion, 2 chicken bullion cubes, chopped garlic and about a teaspoon of salt. Cook until done.

  14. Easy baked beans!
    Bushes Baked beans
    1 package bacon -cooked
    1 pound hamburger – cooked
    I then add about 1/2 cup brown sugar, 3 Tbsp mustard, 3 Tbsp syrup, 1 chopped onion. Let it cook together for an hour in the oven at 325 or on the stove on low. Taste it. Sometimes I want it sweater, sometimes not.
    It is a meal by itself with the bacon and burger in it.

  15. I used to do a lot of backpacking and Mountain House was the cream of the crop. This was 20 years ago. I recently picked up some for stashing in the cars and decided to take one for a test drive. I figured the Scrambled Eggs would be the harshest test. I remember what powdered eggs tasted like, I still cringe. I was happily surprised and really impressed at the quality and taste. Far exceeded my meager expectations and I am really delighted with all the choices they have now.

  16. Your products are great and the way things are going in this country they are going to be in high demand. Keep up the good work and I hope I win something.

  17. My Mom’s favorite is my tomato soup. I heat a quart of my home canned tomatoes with a can of Tomato Soup. Mix together and serve.

  18. i make a big pot of beans and then use my tomatoes and home made chilli fixings the next day i have never used freeze dried or any dried items but my own would love to find something that i know would taste good

  19. One of my favorite and simple breakfast recipies is Bisquick biscuits with honey pored over them – lots of good energy to get your day started!

  20. I put some Mt House diced beef into a can of manwich. I put it on leftover noodles and hubby had it as an open face sandwich with leftover, from the garden, black eyed peas. It was one of those nights…..

  21. I stockpile quite a lot of basic potato soup mix. Each batch can be varied and enhanced nutritionally by adding freeze dried broccoli or spinach etc. A little freeze dried cheese or a few herbs from the porch planter makes a nice change.

  22. I love reading the recipes.

    Here’s mine for Chicken ranch casserole
    A box of cooked rotini (or any pasta really)
    2 cans chicken (or leftover if you have it)
    16oz bottle ranch dressing
    Shredded cheese

    Mixed the chicken & dressing with the cooked noodles & place in a casserole dish cover with lid or foil. Top with shredded cheese (you can also put on some breadcrumbs or crushed crackers) bake covered for about 30 min @350. Check to see if it’s heated through. Remove lid or foil to melt the cheese & brown the top (5-10 min)

    You can really do this with any combination of meat & cheese. You could use Rotel tomatoes/salsa instead of the ranch dressing to make it with a Mexican flair.

  23. would love to try the new biscuits and gravy. we already love the chili mac and the lasagna. thank you for all you do with the blog and the giveaways.

  24. Fast, easy, and a family favorite! Brown one pound of ground beef and drain off fat. Add 1/3 to 1/2 package of McCormick taco seasoning mix. Add one can of retried beans. Add scoop to flour tortilla and then add shredded cheese and your favorite salsa. Put burrito in microwave and heat just enough to melt cheese. Leftovers are even better!

  25. I also have tried the MH Lasagne and enjoyed it very much. I am waiting for them to come out with a meatloaf and mashed potatoes meal. I would obtain at least a case of that.

  26. Oatmeal (makes 2 hearty servings)
    2 ¼ C water
    Dash salt
    1 C rolled oats
    Butter to taste (optional)
    Salt, sweetener, and or milk or cream as desired
    Combine water salt and oats in a small saucepan and turn heat to high.
    When water boils, turn heat to low and cook stirring until water is just
    absorbed, about 5 minutes. Add butter if desired, cover the pan, and turn
    off the heat
    5 minutes later, uncover the pan and stir. Add other ingredients as desired
    and serve.
    Add powdered milk, almond meal, peanut butter, nuts, raisins or other dried
    fruit for more nutrition. Top with a little butter or yogurt if you have it.
    Sweeten with a little honey, maple syrup or brown sugar; season with
    cinnamon. You get the picture!

  27. Spaghetti for 2:
    hamburger garlic salt
    Chili
    Velveeta cheese
    spaghetti
    brown l lb hamburger (optional)
    l large can chili concarne
    little less than 3/4 lb. velveeta
    Items above make up the sauce
    Boil spaghetti and add to sauce-if too thick,add water
    add chili powder if need more flavor

  28. Gaye’s website is one of the best prepper sites. Why? She has down to earth advice which is practical and worthwhile. A trusted source for sure! Keep up the good work. Well done!

  29. Once a week we have easy microwave nachos. Everyone makes their own. Taco chips on a paper plate, top with salsa, beans or chili, chopped whatever you like (peppers, onions, etc.), sprinkle with cheese and microwave for a little over a minute or until cheese is melted. Top with a spoonful of sour cream or plain yogurt. Fast, easy and pleases the whole family.

  30. Quick pantry meal – – Prepare 2 cups of instant white or brown rice according to the package directions (mine takes less than five minutes). Add one can of your favorite Chunky-style soup. Heat until warmed through. Eat directly out of pot or use bowls if there is someone to share with (or if someone is watching and you want to appear civilized).

  31. I love Cream of Pea Soup! Here’s a recipe:
    Cook 1 cup of peas in 1 quart of water. Add 1 Tablespoon milk powder and 1 Tablespoon flour. Gently simmer, stirring constantly.

  32. Window Cleaner

    1/8-cup sudsy ammonia
    1/2-cup rubbing alcohol
    1/4-teaspoon dishwashing liquid
    water to fill up the rest of a 32 ounce spray bottle

    (found on MormonShare.com)

  33. Easy mac salad from the pantry. Box of macaroni, your choise. I like rotini. Canned mushrooms, black olive slices, chick peas, green peas, carrots, bacon bits and one bottle of salad dressing of your choise. Mix all together in a big bowl and chill if you so desire. Delish on a hot night or as side anytime.

  34. Reminds me when we camped out over 40 years ago. Hamburger helper was our choice then. Must have had the hamburger frozen in the cooler and had to use first. Then it was back to Dinty Moore stew in a can. I like to make fried bread out of the bisquit tubes you can purchase in the cheese refrigerated area. Just slam, unwrap, and fry in the pan with veg. oil. Goes real well with fresh fried fish.

  35. Trying it for the 3rd time:

    Cheesy Potato Corn Chowder…recipe
    This recipe is my very own! I’m not usually creative in the kitchen, I take a recipe, use it, tweek it a little, but usually never actually make my own up (except a select few). This is one of the select few.

    I had left over ham one day and wanted to make a soup with it. I knew I wanted a creamy soup, so I searched my magazines and cookbooks for the perfect recipe. I didn’t find any I really liked the sound of, some sounded tasteless, and some sounded like WAY too much work. After all, I’m a farm girl, not a chef! I took the best parts of the recipes and got started. After a few tries, this is what we decided was best. I’ve had to tweek things to make them palatable to some family members who shall remain nameless…so I’ve also included how I would make it if it were MY taste buds I wanted to make happy. 🙂

    Cheesy Potato Corn Chowder

    Ingredients:
    1-2 Tbsp butter
    1/4 c. minced white or yellow onions (finely minced and a sweet onion is best)
    2 c. chopped, cooked ham (we use leftover)
    1 14 oz can chicken broth
    3 med. russet potatoes, peeled and sliced thin (you can also use dehydrated slices that you’ve rehydrated OR 1 1/2 LARGE baking potatoes that you’ve baked and have leftover, skin removed)
    1 small can condensed cheddar cheese soup
    1 small can condensed cream of potato soup
    1 14oz can sweet corn, drained
    a dash of celery seed
    1/8 tsp dried dill weed
    1/8 tsp dried tarragon (or marjoram, depending on your taste preferences)
    1/8 tsp celery salt
    salt (go easy) & pepper to taste
    1 soup can of 1/2 & 1/2 cream

    Saute ham & onion in butter in a heavy bottomed soup pot or dutch oven until onion is translucent. Add chicken broth & potatoes. Cook on med high heat until potatoes are tender (aprx 10-15 min.).

    Turn burner to med/medium low, add in canned soups and herbs/seasonings & mix thoroughly, heating until all is warmed through.

    Turn burner to low, add in the corn and the soup can of 1/2 & 1/2. Whisk thoroughly until well blended, heat until warmed through. Remove from burner & serve with fresh baked bread or cornbread.

    You can substitute 1 minced celery stalk in place of the celery seed & celery salt & saute it along with the onion & ham.

    This recipe is hearty & satisfying and one of my favorite one-pot soups for winter! And an excellent way to use up leftover ham. 🙂

  36. I have a very easy go to recipe from the pantry. One can of beef tamales, cover with one can of your favorite chili. Top with fresh or canned cheese. Heat through and enjoy!

  37. I missed what I was supposed to comment about…too quick on the draw, I take it it is a recipe but I’m not sure what of. I prefer anything fresh. Tonight is leftover potroast,carrots, onions, green beans, peas, whatever veggies I’ve dehydrated that I can find to throw in. Yum!

  38. Hey, what can I say? One of our favorite comfort meals is also one of the simplest. Beans with rice and cheese. Some times the meal morphs into chili and rice. Ingredients come right out of my pantry. We also stock beans, canned chili and rice as part of our emergency food preps. Mmmmm good!

  39. From the prep pantry- Spam Sweet Potato Bake. Dice some spam and add it to a can of sweet potatoes. Add brown sugar and seasonings to taste. Bake at 350 for 30 minutes.

  40. recipe: Cabinet Chili
    * a variety of different canned beans – as many as you want depending on how much you’re making [I usually have the following in stock: white northern, pinto, black beans, chili beans in sauce, red beans, garbanzo – I use them all after I’ve drained them]
    * a con or corn or hominy drained – or both
    * a can of diced tomatoes do not drain – the kind with peppers is best
    * a small can of V8 juice [I like the taste]
    * a package of taco or chili seasoning

    Just dump it all together and warm [this is great in a crock pot]. If it gets too thick, add something. If it’s too thin, toss in some cornmeal, grits, or canned dried grated Parmesan cheese [it doesn’t change the taste that much and it’s great for binding stuff together].

    Serve with bread, biscuits, soda farls, corn bread – anything you have.

  41. Easy Chicken and Dumplings
    Canned Chicken (amount depends on how chickeny (if thats a word) you like it)
    1 Can Evaporated Milk
    1 Stick of Butter
    Fill pot with water
    Enough Bisquick for Dumplings
    Cook all together but the Bisquick. Make dough when soup is ready, drop tablespoonfuls in, let cook until thickened. Eat away.

    • Donna,
      I do something similar.
      1 can canned chicken (usually chicken breast – small can 2 to 4 oz (can’t remember))
      1 can chicken broth
      1 can biscuits
      1 packet white gravy mix

      put the canned chicken in the broth and bring to a boil. Flour each biscuit with the gravy mix and pinch off dumplings. Any gravy mix left over just pour into the broth to help thicken it.

  42. Ministrone soup.

    1 no. 10 can diced tomatoes (do not drain)
    Couple of handfuls of dehydrated mixed vegetables
    1 large can V-8 juice

    (you can add beans if you so desire)
    Simmer until veggies are hydrated. Serve over cooked macaroni

    Simple and delicious

  43. One of our family’s favorite soups could be made completely with pantry staples!

    White Chili
    Chicken breasts (could easily use canned chicken)
    one jar green salsa
    2 cans great northern beans
    chicken broth
    cumin, to taste

    Put it all in the crock pot and cook on low until the chicken is cooked, about 4-6 hours. Shred the chicken breasts and put back into the soup. If using canned cooked chicken, cook until hot and flavors meld well together, 30-60 minutes.

    I will often double the recipe and freeze half of it for another dinner. Serve with some fresh baked bread and it’s a perfect warming dinner on a cold night! The chicken and broth amounts can be added as desired to make it more or less chunky.

    Thanks for the chance to win!

  44. This meal started to take formation in my mind because of wanting to practice something simple and use items on our shelf. My favorite meal is Thanksgiving dinner. So I got creative and from our pantry got: turkey spam; boxed stuffing mix; jar of fat-free turkey gravy; potato flakes; can of cranberries and green beans my wife canned. We were pretty happy with the results. We were practicing and using our imaginations. We’ve practiced at other times too.

    The Mountain House food sounds really good. Thanks for the contest.

  45. You asked for a simple recipe. Well this is simple. I put peanut butter in between two crackers and make my own cracker snacks. These are high protein and high calorie snacks that are cheaper to make at home than buy in store.

  46. Trail Mix is a great snack and easy to make. Use whatever you like…peanuts, raisins, granola, Chex Mix, M&Ms, coconut, etc.

  47. Homemade Salsa. diced tomatoes. canned is ok. can of chopped green chilies. Then 5-6 types of peppers. 5-7 different chilies. other spices depending on mood. LA hot sauce. Habanero sauce. touch of Dave’s insanity sauce. Paprika, chili powder and cummin. By time I am done it is brown and not red. Never the same twice. burns going in and coming out. Mix with store brand velvetta type cheese for a great dip. heat in microwave 1 min. mix. 1 min more stir. torilla chips, watch movie.

  48. crockpot beans –
    1 onion peeled and halved
    3 cups of pinto beans, presoaked
    3-4 roasted hatch chiles, diced
    2 tbls minced garlic
    3 tsp salt
    1 1/2 tsp black pepper
    1 tsp cumin
    9 cups water
    Throw it all in the crockpot and cook on high 6-8 hours.
    top with sour cream, tomatoes, avocados, salsa or cheese

  49. Recipe? I don’t cook. “hey honey how do you make that chicken thingy I like so much?”

    In buttered cassorole dish add 2 cups uncooked rice.
    Put chicken pieces of your choice on top of that. (Canned chicken would do it)
    Pour a can of cream of (anything, but my fav is mushroom) Over top of it
    Pour enough water (or milk) just to cover the rice level

    Put in oven (would work well in dutch oven too) at 350 degrees for about an hour if using chicken breasts or until rice is tender if using canned chicken

  50. From the pantry, thrown together just cause it sounded good.
    One jar or can of chopped chicken.
    One box of Rotini noodles.
    Whatever veggies you picked from the garden that day.
    I had bell and sweet banana peppers, tomatoes, green onions, and the cucumbers on the side cause they don’t like me.
    Mix the chicken and chopped veggies while you cook the noodles. When the noodles are done do the cold water rinse and then mix it all together. I used my daughter’s italian dressing. She had found a Wishbone vinegrette with no preservatives or additives. Gotta say, it was better than mine! I don’t have the spices down yet…

  51. Using items out of your prep food pantry, make chicken rice casserole. Cook white rice using a can of chicken broth for the liquid. If you don’t have chicken broth, use water. Add cans of chicken meat and mushroom soup. If you have spices, add onion and garlic powder. Salt and pepper to taste.

  52. Apples, such a wonderful food, press them now you have Apple cider…Put in a bottle with an air lock wait a month or so, now you hard cider, yum, barter, and cooking but wait your not done…put your hard cider in an open container (cheese cloth on top) put it in a dark room for 6 months and you have vinegar…how many recipes need some vinegar!! All from your apples.

  53. Tuna mac salad
    1 box macaroni cooked
    2 cans tuna fish ( solid white albacore)
    1 medium onion, chopped
    Miracle Whip or Mayo.
    combine in big bowl and chill or just enjoy.

  54. My three favorites were already taken! One: a can of chili over a can of tamales–simple and easy. Two: tuna, artichokes and beans with dressing on top. Three: a sort of 5 can casserole, where you add a couple cans of beans, baked beans, black beans, ranch beans…whatever is on hand, then a can of diced tomatoes and peppers and two cans of veggies of your choice. Heat and eat! 🙂

  55. Can’t say if this is nutritious but it is easy.

    1 can chicken
    1 can cream of chicken soup
    1 cup cooked rice (I’ve used Minute Rice and also Boil In Bag rice)

    Mix all the ingredients. I usually mix in the Cream of Chicken soup with the rice first while the rice is still hot, especially when making Minute Rice I’ll mix it in after the rice is added to the water and before I let it sit for 5 minutes.

    Some crackers go well with this.

    I like it because it is fast and easy.

  56. I’ve tried these in the past and they are great. Don’t wait to win them, go get some now. You won’t be disappointed.

  57. Prepare enough rice for the # of people sitting down to eat. Heat up a couple of cans of chunky type soup, whatever flavor, add a can of chicken meat to the soup. Pour mixture over the rice. Arrange some canned veggies, colorful types, around the edge of the rice. Serve and eat!

  58. We make up lasagna and Keep in the freezer. Thaw in microwave bake in oven, serve with a fresh kale salad and garlic Texas toast!

  59. Dinner on a Pantry Dime 🙂

    1 can of meat (turkey, chicken, or ham are easiest)
    1 can of cream of something soup, tomato soup, or cheese soup (follow prep instructions)
    1 can of veggies and/or beans

    Mix all together and heat. Pour over either rice, noodles, or biscuits! Ham and cheddar with green beans over biscuits? Creamed chicken and mixed veggies over rice? How about a shrimp in tomato with mushrooms over egg noodles? Options are endless! 🙂

  60. Have to go with chili over tamales or chicken stew. 1 lb cooked chicken breasts shredded, can stewed tomatoes, 2 large potatoes diced, one onion diced and can of cream style corn. Cook until potatoes are tender. Serve with crackers, Tabasco and sweet buttered cornbread. Yummy

  61. Easy Baked Beans

    (2) 16oz cans Grandma Brown’s Beans
    1 package of hickory flavored bacon
    1/3 cup of Maple Syrup
    1/4 cup of Ketchup
    2 Tablespoons of mustard
    2 Tablespoons of Brown Sugar

    Heat oven to 350°
    Cook bacon on stovetop, make sure it’s still soft and not crispy. Drain bacon and put aside. Mix all of the ingredients together except the bacon. Spread in a baking dish. Layer the bacon on top. Cook beans until warm or until Bacon crisps on top – about 45 minutes.

  62. I can’t exactly cook very well, but I can share some super easy things we keep on hand: ramen, canned chili, canned pork and beans, mac and cheese, canned soups and stuff like that.

  63. Here’s a super easy recipe for breakfast. Scrambled eggs with leftover veggies from the night before’s dinner. Chop up the veggies. Saute in butter until softened. Add 3-4 beaten eggs. Cook until eggs are cooked through. Season with salt and pepper. Walaaah!

  64. Tomato/Noodle Soup 1 qt jar of tomatoes (whole, diced, crushed, whatever you have). Add salt, garlic granules, black pepper to taste and a splash of Worchestershire sauce. Cook until tomatoes are falling apart and add noodles (macaroni, spirals, whatever you have). Cook until the noodles are done to your likeness and eat. Warm and filling.

  65. PUT PEACHES IN DUTCH OVEN, PUT YELLOW CAKE MIX OVER TOP OF PEACHES, POUR A CAN OF 7 UP OVER TOP. BAKE FOR ABOUT 25 MIN.

  66. Bachelors Peanutbutter Cookie
    1 Cup of peanutbutter (Or almondbutter)
    1 Cup of sugar
    1 egg

    Preheat oven on 350
    Mix all ingredients together and chill for about an hour, roll into 1″ balls then press a for in to get the criss cross design (if you choose).

    Bake on 350 for8-10 minutes. Let cool on a cooling rack or plate, Grab a glass of milk or cup of coffee and enjoy!

  67. My current favorite pantry recipe: Beet and Egg Salad.
    Open a jar of home-canned beets. I use plain but pickled beets are tasty too.
    Drain the beets and chop them in a bowl.
    Add 2 hardcooked eggs, chopped.
    Stir in some mayo (or yogurt), mustard (I like the brown grainy variety), and some s&p.
    Here’s the kicker: Slice up some pepperincinis and toss into the salad.
    You can serve on a romaine boat, scoop onto GF homemade crackers, slather onto some nice GF seedy bread, or just eat out of the bowl. Yum.

  68. Campfire Beans
    A pound of hamburger or venison, or elk
    A pound of fried bacon
    Baked beans(whatever kind you like best,we stock bush’s)
    Ketchup to taste( a squirt should do it)
    Mustard to taste
    Brown sugar about 2-6 T when I make it, I just throw a handful in. This recipe was first made in 1920 by Henry Lanini on The Upper Ranch, OR. My grandpa would just throw whatever was available. So you can use chicken, squirrel, or rabbit. Warning duck does not work well in this recipe. It is too greasy.

  69. When I read the review on the free Mountain House products my mouth was also watering for a taste of it. Anyhow, I have never tried any of the Mountain House products and would enjoy getting a free sample from the Fall Giveaway.
    I truly enjoy this site. Backdoor Survival is very informative and helpful for those who want to be prepared “just in case”.

  70. Sea Foam

    3 cups brown sugar 750 mL
    water enough to moisten (about 1/2)
    vinegar (about 1 tbsp)
    2 egg whites, beaten
    Boil sugar, water and vinegar until it forms a hard lump in cold water. Beat 2 egg whites stiff. Beat syrup in egg whites gradually. Spread on an oiled cake pan to cool. Break into chunks.

    After I break into chunks, I dunk them in chocolate. They are soo delish.

  71. I love your site and all your hard work is appreciated! I finally tossed away about 60 mre’s from 15 years ago. They had been stored in HOT humid temps as well as freezing temps for 3 years in a storage unit. I decided I would rather start over. Apparently 6 months ago wasn’t a good time to decide to do that since I might be needing them soon… Oh well.

  72. Roasted Garbanzo Beans

    Ingredients:
    1 can garbanzo beans
    1 Tbs olive oil
    1/2 tsp salt
    1/2 tsp garlic or onion powder
    1/2 tsp cumin powder
    2 shakes red pepper (optional)

    Instructions:
    Drain and rinse garbanzo beans. Pat the beans dry with a clean towel. Place beans in a small bowl and add the olive oil, salt, and seasonings. Blend until incorporated. Spread in a single layer on a baking sheet and bake on 400 for 30-40 minutes or until crispy. Stir halfway through baking time to encourage more even cooking. Be sure to watch closely so they won’t burn. Enjoy!

  73. Grab the pouch of Top Ramin, follow directions for cooking, add can of canned chicken. Dinner for two if you are watching your weight. Never said it was healthy.

  74. We make various meals in a jar. When time is short for the day, Jo pulls one off the shelf, heats in the crock pot for several hours and dinner is served.

  75. vinnie French cut green beans, 1 can cream of mushroom soup, 1 can chicken white meat, season to taste sprinkle with French fried onion rings heat in oven,pan or microwave.

  76. This is easy,
    Pasta you choose
    Tomato paste
    Dried mushrooms
    Chunks of garlic
    Dried onion
    Spices
    Packs easy, not heavy, tastes good

  77. Black Beans with salsa on rice

    Cook black beans however you want (I use a slow cooker, because it’s the least effort)
    Mix cooked black beans with salsa to your taste
    Put mixture on top of (or mix in with) plain cooked rice

    It can be made in huge batches and frozen in jars.

  78. Chicken Alfredo – pasta for 3-4 people. Boil pasta per directions. Open jar of Alfredo sauce, open and drain can of chicken, simmer together. Spoon Alfredo & chicken mix over pasta.

  79. Semi-leftovers. Boiled potatoes, squash; added cooked porkchop and lefetover chicken soup at end to warm. Seasoned with pepper, tumeric, paprika. Perfect for a cool rainy evening.

  80. I love mountain house.. I like to make the chicken dishes.. they are the best.. easy to make and fill you up..
    Tavern Burgers
    5 lbs hamburger
    2 cans tomato soup
    ½ c. ketchup
    ¼ c. brown sugar
    2 onions
    1 tsp chili powder
    1 tsp of lemon
    Salt/pepper
    Brown hamburger with onion, Salt and pepper.
    Drain off grease
    Add remaining ingredients (may need to add more salt and pepper after
    draining)
    Simmer a bit and serve!
    (I like on a bun with dab of mustard and 2 or 3 hamburger dill slices)

  81. I love to make heat and eat meals.. they work so easy.. combine the ingredients to the meal you want less water.. then seal up in a seal a meal.. one of my favorites is called magic mix.. how I make it is I use 2 1/3 cups of powdered milk, 2 cups of flour, 1 stick of margarine, cut in the margarine into the milk and flour like you would for a pastry till the mix looks like cornmeal.. then it is ready to use.. use one third of a cup with one cup of water for the same as one can of condensed cream of what ever soup you add your favorite.. chicken bullion or mushrooms etc.. I keep ours in the freezer or fridge.. I know some that use real butter but margarine works just as good just don’t use anything called spread.. it is way to soft..

  82. Simple recipe that I used while backpacking in Boy Scouts.

    1 Bag of Success Rice
    1 package of Lipton soup
    1-2 cans of chicken
    1 can or peas

    You can replace the Lipton soup with Cream of Chicken. A 1-pot meal

  83. My kids like my chicken and rice meal. I usually use frozen chicken, breasts or thighs mostly, but canned chicken would work too. Chop the chicken and an onion, cook until chicken is no longer pink. Put 2 Tablespoons of butter in a pan, when the butter is melted add one cup of spaghetti noodles broken into 1 inch or smaller pieces and 1 cup of rice. Stir and cook until the noodles start to brown, add 4 cups of chicken stock. Add any other seasonings you like. I sometimes chop up some broccoli, or add peas. Then cook for 15 to 20 minutes, until all liquid is gone.

  84. Easy pantry recipe: open a can of chicken, cook rice in the chicken “juice”, add some diced carrots or onions, salt and peper and wha-lah, you’ve got a meal.

  85. 1 package of Ramon noodles
    1 package single slice of Spam

    Start noodles, cut up Spam, add spam to noodles along with seasoning pack.

    What I make up to watch the Walking Dead…

  86. Easy chicken pot pie!
    1 can mixed veggies
    1 can chicken
    handful of dried noodles
    1 pkg chicken gravy mix
    Use liquid off veggies and chicken to stir into the gravy mix
    Then stir it all together and put in a casserole dish
    add biscuits to the top and bake(350) until biscuits are done.
    Filling and quick on a cold day.

  87. my favorite, Favorite, FAVORITE pantry meal is to open a jar of home canned beef chunks and warm it up. Boil some wide egg noodles and top the warm noodles with the beef chunks. Pair this with a side of home canned sweet peas and oh my mouth is watering just thinking about it. If you can add a non pantry item it would be to have a loaf of freshly baked bread and freshly churned butter. mmmmmmmmm!

  88. I love the biscuits and gravy, be glad when MH makes it available in the can. Have also tried the Chili Mac which is very good! I added a little (abt 1t) of tomato powder to mine and also the freeze dried cheese. Mmmm, delicious!

  89. Easy, tasty, warm for winter – Chicken Stew – two cans chicken breast shredded, (I add the juice from the cans as well), can of diced potatoes, can of cream style corn, can of stewed tomatoes, can of chicken broth, use dehydrated onion 2 tbls, salt, pepper, and cook until everything is tender. Dish it up, crumble crackers and add tabasco sauce if you like the heat’

  90. my favorite pantry recipe is medjool dates stuffed with coconut butter! i bake them in the oven at 350 F for about 10 minutes until they are caramelized and oozing!

  91. Pantry Fruit Cobler – adapted from “Jiffy Fruit Cobbler”
    1 pt jar pie filling – any fruit – can also use drained fruit
    1 c flour
    1 c sugar
    1 t baking soda
    1/4 t salt
    1 t vanilla
    1/2 c shortening or solid coconut oil
    1/2 c canned milk or reconstituted powdered milk

    Melt fat in baking dish, mix batter (all ingrediants except fat & fruit), spread pie filling into dish, pour batter over fruit spreading evenly, bake until batter is golden brown & only jiggles a little, & enjoy.

  92. easy chicken alfredo (whats in my pantry version)
    1 large can chicken breast
    1 box macaroni (fettuccine noodles or rotini pasta ect)
    1 bag frozen broccoli
    1/2 cup parmesan cheese
    2 TBSP butter
    2 TBSP flour
    1/4 cup milk
    teasp oregano or Italian seasoning

    steam broccoli with chicken
    boil pasta of choice drain
    combine pasta, chicken and broccoli in large bowl
    Alfredo sauce
    make rue with butter and flour (melt butter stir in flour over med heat until thick)add milk parmesan cheese and seasoning wisk well remove from heat
    pour alfredo sauce over chicken pasta and broccoli in bowl mix well enjoy!

  93. In my late teens and early 20’s i was a baker and an avid camper (1 year my wife and i spent 27 out of the 52 weekends camping). Loving all things with dough (bread, biscuts, pancakes ect we would combine all of the dry ingredients in a container. then we would add dry substitutes for the wet ingredients, powdered milk, butter, shortning, honey or what ever, then all we had to do camping was add water. i have found that starting with your favorite butter milk biscut recipte was the best place to start. i also keep these in my “car kit” and my BOB. (please don’t look at my spelling as i am working 70 to 84 hours a week 2 states away from home…i’m just to tired to spell check)

  94. Every time my family has a get together, they want me to fix my Taco Casserole. It’s been a huge hit!

    1 lb. ground beef
    1 medium onion
    1 pkg taco seasoning mix
    1 can cream of mushroom soup
    1 can cream of chicken soup
    1 can water
    1 small pkg grated cheddar cheese
    1 11oz. bag regular Doritos

    preheat oven to 325
    brown ground beef & onion then drain
    add taco seasoning mix
    add cream of mushroom, cream of chicken, & can of water
    Bring to a boil, then simmer for 20 min., stirring occasionally
    layer bottom of 9×12 casserole dish with doritos, completely covering the bottom
    pour meat mixture on top
    sprinkle cheddar cheese(as much or little as you want)on top of mixture
    bake in oven until cheese is melted

  95. One thing we love is rice, so I keep not just plain white rice, but some of the flavored rice mixes. I keep alot of those little pouches of Saffrom Yellow Rice. I will prpare one of those like the package says, but add about 1/3 to 1/2 cup Salsa to the water its cooked in. While its cooking I combine 1 can black beans (rinsed) and 1 can corn (drained). Add 1 Tbsp cumin, and if I have some, lime juice. When rice finishes cooking, slowly stir in beans & corn mixture, then stir in pan until beans are heated. I will either put some in a tortilla with a little cheese, or just eat it with a fork. Yum 🙂

  96. I always have cooked pinto beans in my refrigerator. After finding a way to cook old dried beans, (left over from Y2K) I find it is so easy, I cook all my pintos this way. 3 quarts of water, 3 cups of dried beans, one heapin tsp of chipotie peppers in adobe sauce, 3 slices of hog jowl, all placed in a pressure cooker and let the jiggler jiggle of 45 minutes and enjoy.

  97. Gaye,
    we recently changed emails and internet providers. I would dearly love to win this giveaway. I would like DH to try freezed dried food. Right now he’s a bit stubborn If I could fix him a meal I KNOW he’ll be “converted”
    I got a samplw (from another company) and I made the mistake of telling him it was FD so he didn’t like it from the get go. I can’t afford to buy a lot of FD food right now jsut so I can try to get him to eat it.
    Thanks

  98. Oops hit enter before I got this fast meal on here
    My specialty is what my son calls Mom’s Burger soup.
    Brown 1 pound of burger in dutch oven (lg pot) with olive oil and a splash of red or white wine
    add:
    two cans red kidney beans, undrained (or any bean you may have on hand)
    one can diced tomatoes, undrained
    one onion, chopped
    one green pepper, chopped
    one red pepper, chopped
    one can tomato sauce(15 oz)
    one -two cans tomato paste to thicken it as much as you want, just adjust the spices to taste
    Add chili powder, cumin, garlic to taste
    Simmer, covered on med for 30-45 minutes
    Serve with shredded cheddar cheese and sour cream.
    Put the cheese and sour cream out for guests to top their burger soup This and a good bread makes a good meal

  99. Roast Beef Hash
    1 box of dried hash browns (soak in warm water for 15 mins or according to directions)
    salt, pepper, celery seed to taste
    1 can roast beef with gravy
    chopped or dried onion to taste

    Fry hash browns and onion. When almost browned, stir in roast beef and gravy, add seasonings and cook until brown and crispy.

  100. one box of penne pasta, melt one stick butter add can diced tomatoes with Basil, garlic and oregano,( or whatever type of diced tomatoes you like) one small can diced green chiles. Save the juice from the tomatoes and peppers incase the pasta is too dry. Add 4 garlic buds minced. add a handful of grated Parmesan cheese. thow in some fresh chopped basil if you have it. (opp add in’s are things like canned chicken or a roasted chicken cut up into chunks, sliced grilled zucchhini) add sauce to cooked drained pasta, serve right away or the pasta will soak up the sauce. Some times will use ravioli

    If I have hotdogs (always have a pkg in the freezer) place hotdogs in a baking dish, slice each dog down the center. prepare a pkg of mashed potatoes I like the loaded kind. (You can mix in bacon if you like)Stuff the hotdogs, grate cheese over the top. broil until the cheese is bubble, serve with applesauce.

    • I hope that replying to my own post does not count as two entries. My mother told me that when she was growing up they would take left-over plain white rice from the night before and sprinkle with sugar, add some milk or cream, they would eat it like cereal.

      • Yep remember that well…also remember crumbling bread into a glass of milk and sprinkling sugar over it for a desert…ummm good stuff!

  101. Any box Near East mix (I rinse out the flavor packet to get it all)

    1 can tuna with water & rinse out to add more water

    1 can corn with water & rinse out to add more water

    Cook on stove until water is cooked out. We vary the mixes for variety. Real easy! Easy to change for other tastes too.

  102. OK, put me down for winning all three prizes LOL….those are my favorite things to eat! Only thing missing is bread and butter for the lasagna and chili mac ha ha…..

  103. I’ve been experimenting with TVP lately. Here’s my spaghetti sauce recipe.

    1/2 cup dehydrated onion
    1 tsp garlic salt
    1/2 cup dehydrated peppers
    1/2 cup dehydrated celery
    1/2 cup tvp
    2 cups hot broth or water

    Rehydrate TVP and veggies in broth or water for 20 minutes.

    1 jar or can of spaghetti sauce
    2 bay leaves
    1 teaspoon garlic powder
    1 teaspoon dried oregano
    A few sprinkles ground pepper

    Bring sauce and other ingredients to simmer. Add TVP mix. Simmer about 15 minutes.

  104. powdered bouillon, add canned chicken(with juice), dried,onion and garlic, pepper, optional-(and ramen type of dried noodles (or one that only takes a couple of minutes to cook)), add all to taste with boiling water and you have a really quick soup! i also add turmeric and hot pepper flakes!

  105. Granola
    Use oatmeal, brown sugar, powdered milk,cinnamon, butter powder, water– nuts and fruit if you like– mix all. Put in oven at 225 degrees for 3-4 hours till desired dryness.

  106. I am not much of a cook, but in this case, it works to my advantage. I can do simple.
    One bag of pasta, rehydrated in water with a touch of salt, then add a jar of reheated pasta sauce. Add dried basil, thyme and rosemary (saved from the garden) and Ta-da…

    You have a delightful dish for a family of four – and it is cheap.

    Carla

  107. Macaroni and cheese with tuna in it. One of our comfort foods from college (in the days when ramen was just starting to be available).

  108. 1 can refried beans,1 can diced green chilies, 1 cup shredded cheese. Mix all in a microwave safe bowl and nuke it until hot. Grab some tortilla chips and chow down!

  109. Chicken Chili:

    1 can of diced tomatoes
    1 can of corn
    1 can of kidney beans
    1 can of canned chicken
    1 tsp garlic powder
    1-2 TBS chili powder
    salt to taste

    Add all ingredients to a large pot and heat through long enough for flavors to meld.

    Mmm, mmm good!

  110. Quick Beef Stroganoff
    2 cups of beef cubes (freeze dried)
    3 cups of stock (any flavor)
    1/2 cup onions fresh or dried
    salt and pepper to taste
    2 tbs flour
    I put all in cook pot cook on high for about 40 min reduce heat to low. Add in a table spoon of sour cream.
    Serve over noodles or rice.

  111. My daughter came up with this one as part of her home school home-ec project- our version of “Chopped”- it’s Raye’s Famous Spam:

    can o’Spam
    Italian breadcrumbs
    one egg, beaten with 1 T. milk or water
    pepper to taste
    Cut that Spam into slices, dip into the egg, and fry it. Raye mixes a package of pork gravy with an extra 1/4 to 1/2 cup of water added so it’s thinner and pours it over the hot Spam. You’ll never know it’s Spam!
    P.S. Love MH chili-mac and can’t wait to try the biscuits and gravy!!

  112. I have yet to try Mountain House (or ANY dehydrated packets)… I am kinda worried I won’t like them. I just haven’t taken the plunge yet on a tight budget to try it for fear of wasting money. Rock*me*HardPlace

  113. Just made a shelf stable version of Pasta Primavera, which I found on the Emergency Essentials blog at http://beprepared.com/food-storage-pasta-primavera-recipe.html?sc=BLOG&oc=BP0001B1081.

    It was pretty decent, but would tweak it a bit next time, as the kids and I found it to be a little to gummy and didn’t really like the whole wheat flour taste.

    Here’s my tweaked version using all freeze dried or dehydrated veggies:

    Pasta Primavera – Shelf Stable
    Whisk together and let sit until needed at end:
    1-1/2 Cups Hot Water
    1-1/2 Tbsp chicken bullion (or 2 cubes)
    3 Tbsp Creamy Soup Base

    Simmer the following in a skillet over medium high heat for 6-8 minutes , adding more water as needed, until the carrots are almost tender.
    1/3 cup Carrot Dices
    2 Tbsp Chopped onion or flakes (I used extra)
    1/2 tsp Minced Garlic
    1 cup water
    Reduce heat to medium. Add 1 tsp reconstituted butter powder (or ghee), and saute the veggies until the carrots are fully tender. Set aside.

    In the meantime, start a large pot of water to boil. Once it is boiling, cook 3 cups Egg Noodles for 8-10 minutes, then drain and set aside.

    While waiting for water to boil, measure out 1/3 cup each of the following freeze dried or dehydrated veggies into a large bowl, and cover with hot water and let rehydrate while boiling noodles:
    Green Peas
    Broccoli
    Zucchini
    Mushrooms
    Asparagus

    After draining noodles, then drain the veggies separately, and sautee them with about 1 tsp clarified butter (ghee, or reconstituted butter powder) until they are hot and some have browned. Put the veggies back in the large bowl, and add the carrot mixture and pasta to the bowl.

    Then in skillet, make a roux using:

    1/4 cup Flour
    2 Tbsp Clarified Butter (use ghee, or reconstitued butter powder)
    1 tsp Italian Seasoning

    Then add broth/cream soup mixture to the roux make a nice gravy. Add more water or flour to get consistency to your liking.

    Pour the sauce over the bowl of pasta and veggies. Mix well in large bowl to coat everything, then serve.

    Warm bread or rolls and a fresh green salad would go great if non-pantry items are allowed.

  114. One of my favorite any time meals when I am by myself–Cream of Wheat or Oatmeal with brown sugar, cinnamon, butter and milk. Makes my tummy happy!

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