Beef Chimichangas

source: Pantry Meals

Easy Fried Burritos
2 cans roast beef with gravy
1/2 package Lawry's taco seasoning
1 (7oz) cans green chilies (or green chili salsa by Ortega, if desired)
2 to 3 tablespoons of salsa--mild or hot, you decide
2 shakes of Worcestershire sauce
8 to 10 flour tortillas (room temperature for easier folding)
Oil or shortening for frying
Mix first five ingredients together in medium saucepan. Simmer about a half hour, breaking up meat and stirring every few minutes. Place a large spoonful onto each tortilla. Fold over the bottom, then one side, then the top of the tortilla. Roll, securing with a toothpick if necessary. Fry in hot oil on all sides until crispy and golden. Drain on paper towels. Serve with salsa and sour cream, if desired.
Homemade tortillas:
2 cups all-purpose or whole wheat flour
1 teaspoon salt
1/4 cup shortening
3/4 cup hot water
Mix together flour and salt. Cut in the shortening using a pastry blender or crisscrossing two knives. Add water and mix until combined. Separate dough into ping-pong shaped balls. Roll with rolling pin in between waxed paper, or flatten between two sheets of waxed paper and two glass pie dishes. Cook over medium heat until one side begins to bubble and underside is turning the slightest gold. Turn for a few seconds to allow other side to get just slightly golden around the bubbles.Print Page

Six Can Chicken Tortilla Soup

Source: Pantry Meals

Six Can Chicken Tortilla Soup (serves 6)
1 (15 oz) can corn, drained
1 (15 oz) can black beans with liquid
1 (10 oz) can diced tomatoes with green chili peppers, drained
2 (14.5 oz) can chicken broth
1 (10 oz) can chunk chicken
Directions: Open cans and dump all ingredients into a pot. Heat until boiling. Reduce heat and simmer 5 to 10 minutes, or until everything is heated through. Enjoy!
Serving suggestions: Serve with crushed tortilla chips and shredded cheese. You could also top this with a spoonful of sour cream if desired.Print Page

Pantry Bag Meals

I got this idea from a soccer mom friend who got the recipes from her cousin (inlaw?).  Anyway.  She makes these bag meals by putting all the ingredients for 10 meals in a box and putting enough for 1 meal in an inexpensive gift bag.  Then when it comes meal time, you grab a bag and you are ready to go.  After dinner -- you refill the bag with more ingredients.

She has 10  each of 10 meals to make 100 meals  or about 3 months worth of dinners.  LOVE IT!  So simple and so organized!

Favorite Bagged Meals-1

Publish at Scribd or explore others: Recipes & Menus food storage

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Wheat Cereal

adapted from "Simple Recipes Using Food Storage"

1 cup wheat
4 cups water
1/2 tsp salt

Cook ingredients together in a crockpot on low for 6-8 hours. Serve with brown sugar and applesauce, or milk and honey. About 4-1 cup servings.

Resource:  Safely Gathered In

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Jambalaya

2 (5-7oz) packages rice mix; chicken, beef, creole or spanish flavor
1 (14-oz) can diced tomatoes
1 (14-oz) can black beans, drained and rinsed
1 (14-oz) can corn, drained
4 cups water
6 chicken breasts
Method:

Pour rice and seasonings from rice packet into a large baking pan. Add tomatoes and their juices, black beans, corn and water. Stir to mix. Place chicken breasts on top of rice mixture. Place in 375 degree oven and cook for aprox 1 hour. Stir rice occasionally.

For variety add keilbasa sausage, shrimp, pork or any other meat you might have in your freezer. Jambalaya is a great dish to play with!

recipe found here
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