tag:blogger.com,1999:blog-546641271706836496.post8525655226794595878..comments2024-03-13T20:40:47.617-06:00Comments on Kim, Brad, Katie and baby Nolan: Pantry ChallengeKimi Jeanhttp://www.blogger.com/profile/04107244232202215568noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-546641271706836496.post-18306034625129649272011-08-03T12:30:39.873-06:002011-08-03T12:30:39.873-06:00you should check your neighborhood for fruit trees...you should check your neighborhood for fruit trees and then knock on doors. Easy way to get free fruit. It's about plum time now!your sisnoreply@blogger.comtag:blogger.com,1999:blog-546641271706836496.post-91852941302385028302011-08-03T10:09:30.950-06:002011-08-03T10:09:30.950-06:00Wild Rice Soup
1 lb ground beef or beef TVP (I alw...Wild Rice Soup<br />1 lb ground beef or beef TVP (I always use ground turkey.)<br />¼ cup dried minced onion, re-hydrated (or 1 tsp onion powder)<br />1 (14.5 oz) can chicken broth (Depending on how thick you like your soup, you may want more broth than this.)<br />1 (10 oz) can cream of mushroom soup (I always use cream of chicken ‘cause Jon doesn’t like mushrooms, but I’m sure it’s good this way too.)<br />1 (6.75 oz) package long grain and wild rice, prepared (Uncle Ben’s brand is best, and it comes in three varieties: traditional cooking method, quick-cook method, and 90-second microwave steam pouch. I prefer the quick-cook variety.)<br />½ cup bacon bits or 5 bacon strips, cooked and crumbled (Sometimes I add this, sometimes I don’t. It’s good either way.)<br /><br />Cook beef (or turkey) with onion, drain. Add beef and remaining ingredients to a large pot. Heat on medium, stirring occasionally until the soup is hot.<br /><br /><br />Black Bean, Corn and Turkey Chili (This is actually a Campbell’s recipe, but I thought it might work for you - and it’s sooo delicious!)<br />1 tbsp vegetable oil<br />1 lb ground turkey<br />1 large onion, chopped (or 1 tsp onion powder)<br />1 tbsp chili powder (NOT cayenne pepper! Haha, I made that mistake once. It was still way yummy, but it made your eyes and nose run to eat it!)<br />1 tsp cumin<br />1 tsp oregano (I always use Italian seasoning.)<br />½ tsp ground black pepper<br />¼ teaspoon garlic powder or 1 clove garlic, minced<br />1 ¾ cups chicken broth or stock<br />1 cup picante sauce or salsa (I always run this through the blender before adding because I don’t like chunky vegetables, but that’s up to you.)<br />1 tbsp white sugar<br />1 can (15 oz) black beans, rinsed and drained<br />1 can (15 oz) whole kernel corn, drained<br /><br />Heat the oil in a large pot over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until the turkey is no longer pink, stirring often to separate meat.<br /><br />Stir in the broth, picante sauce/salsa, sugar, beans and corn. Heat to a boil. Reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally. (If you really don’t have the time to simmer for 30 minutes, you don’t have to. It’s still yummy. And, as with most soups/chilis, this is even better the next day.)<br /><br />(We love to have this over Fritos, with sour cream and shredded cheese.)<br /><br /><br />There you go. Hope these help! :)Cynthia Schneiderhttps://www.blogger.com/profile/11796228757445015554noreply@blogger.comtag:blogger.com,1999:blog-546641271706836496.post-9419940485933538112011-08-03T10:09:06.105-06:002011-08-03T10:09:06.105-06:00Cool idea, Kim! I have some recipes that might wor...Cool idea, Kim! I have some recipes that might work for you! Our Relief Society gave out a little booklet a while ago featuring recipes that only contain canned goods/shelf-stable ingredients. Here are a few we’ve tried and like (with some of my own personal touches):<br /><br />Chicken Corn Chowder<br />1 (15 oz) can cream-style corn<br />1 (15 oz) can whole kernel corn, un-drained<br />1 (10 oz) can chicken, drained (Or you can use freshly cooked chicken - which tastes better, in my opinion - a heaping cup, chopped.)<br />1 (12 oz) can evaporated milk<br />1 (4 oz) can chopped green chiles<br />1 tbsp dried minced onion (or ¼ tsp onion powder)<br />1 ½ tsp garlic powder<br />½ tsp cumin<br />(I also like to add 2 cups of cooked brown rice. Makes it a more hearty meal.)<br /><br />Add all ingredients to a large pot. Bring to a boil, then reduce heat and simmer for 20 minutes (If you don‘t have the time to simmer, don‘t worry about it. It will still be good). May be served with shredded cheese or chopped tomatoes, if desired (I never do). (This is also delicious with whole wheat toast.)<br /><br /><br />Pizza Macaroni Bake<br />1 package macaroni and cheese, prepared (I like to use the squeezy-cheese kind, like, shells and cheese, but you can use the powdered cheese kind too.)<br />1 lb ground beef or beef TVP (I always use ground turkey.)<br />2 tbsp dried minced onion (or ½ tsp onion powder)<br />1 (14 oz) jar pizza sauce (I always use spaghetti sauce and just kind of eyeball it.)<br />1 (3.5 oz) package sliced pepperoni<br />1 cup (4 oz) shredded cheddar cheese (I always omit this.)<br />1 cup (4 oz) shredded mozzarella cheese<br /><br />Cook beef (or turkey) with onion, drain, and stir in pizza sauce. Grease a 9x13 casserole dish then transfer the macaroni to the dish. Sprinkle macaroni with cheddar cheese (again, I skip this). Top with beef/sauce mixture, pepperoni and mozzarella. Bake, uncovered, @ 350 degrees for 20-25 minutes or until cheese is melted and casserole is heated through.Cynthia Schneiderhttps://www.blogger.com/profile/11796228757445015554noreply@blogger.com