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- - GIM Food Game (http://goldismoney.info/forums/showthread.php?t=458708)

You Can't Win | 03-24-2010 08:36 PM
GIM Food Game How the game works: Name one of your top go to meals that you're prepping for survival in case things get real bad. If the meal you are thinking of has already been selected in the thread, select something else instead. This could be a fun and valuable way to see what others are doing. I'll start... Baked Beans and Corn A can of each on their own is not much of a meal, but when combined it does the trick. Cheap, stores forever and very easy to prepare. Plus, high in calories and low in fat.

StackerKen | 03-24-2010 08:56 PM
Re: GIM Food Game Chili and Scrambled Eggs tasty, filling and cheap. I have it at least once a week. I buy the cans of chili by the case and the eggs are from our hens

silverblood | 03-24-2010 09:06 PM
Re: GIM Food Game Red beans and rice, with andouillie sausage if I have it.

Merlin | 03-24-2010 09:13 PM
Re: GIM Food Game Quote:
Originally Posted by StackerKen (Post 2242290) Chili and Scrambled Eggs tasty, filling and cheap. I have it at least once a week. I buy the cans of chili by the case and the eggs are from our hens
Sounds good, really. Side by side? Chili over eggs? Stirred together? How do you serve them? My submission: creamed chip beef on home made whole wheat toast.

Tallships | 03-24-2010 09:27 PM
Re: GIM Food Game Northern beans with bacon and corn bread.

StackerKen | 03-24-2010 09:29 PM
Re: GIM Food Game Quote:
Originally Posted by Merlin (Post 2242321) Sounds good, really. Side by side? Chili over eggs? Stirred together? How do you serve them? My submission: creamed chip beef on home made whole wheat toast.
Chili over the eggs and some cheddar cheese when we have it. Creamed chip beef on toast sounds Yummy too.

G-Man | 03-24-2010 10:17 PM
Re: GIM Food Game Deer Spaghetti- ground deer meat, have flour and eggs to make my own noodles with manual noodle maker from the 40's, and many cans of spaghetti sauce. A meal the entire family will eat. Also learned how to make our own sauce last year when you have an abundance of tomato's. Excellent meal. As a side note you cannot store too many varieties of canned tomatos. Buy as many as you can... stewed tomatos, diced tomatos, tomato sauce, tomato paste, whole tomatos, sliced tomatos,and so on. BUY ALOT!!! They are very versatile in meals...

mojo273 | 03-24-2010 10:30 PM
Re: GIM Food Game Tuna mixed with whatever I have canned in the pantry. Tuna goes well with just about any veggie!

mightymanx | 03-24-2010 10:33 PM
Re: GIM Food Game Deer, elk,rabbit, chicken, phesant, seagull, crow, dog, cat, rat. (you get the idea) bean. barley carrot onion (any other vegetable I can grow/find) stew with cornstarch and powdered milk for thickener. Cornbread and some kind of fruit drink with vitamin c in it and possibly coffee/tea for desert. MRE's/mountian house if I am taking a fiver between fire-fights.

Apparition | 03-24-2010 10:44 PM
Re: GIM Food Game Wheat noodles with vegetables, beans, and meat.

Usury | 03-24-2010 10:52 PM
Re: GIM Food Game The guys that didn't prep.

silverblood | 03-24-2010 11:27 PM
Re: GIM Food Game Quote:
Originally Posted by StackerKen (Post 2242290) Chili and Scrambled Eggs tasty, filling and cheap. I have it at least once a week. I buy the cans of chili by the case and the eggs are from our hens
Chili is good on so many things.

silverblood | 03-24-2010 11:34 PM
Re: GIM Food Game Quote:
Originally Posted by Merlin (Post 2242321) My submission: creamed chip beef on home made whole wheat toast.
I've never had creamed chipped beef before, but having it over toast sounds sort of like sausage gravy and biscuits, which is a favorite of mine. I just googled and found that chipped beef is a type of meat prepared a certain way. Wikipedia says "chipped beef is a dried, smoked, and salted meat product. The modern product consists of small, thin, flexible leaves of partially dried beef, generally sold compressed together in jars or flat in plastic packets." I've never seen it in the stores around here, but I'm sure it's available. I'd like to try it. Do you have a favorite recipe, Merlin, or can you point me to a good one on the web somewhere? My homemade whole wheat bread is at the ready. I just made two loaves yesterday.

scyth | 03-25-2010 01:22 AM
Re: GIM Food Game Pardon the French, But in my life, creamed chipped beef on anything, Was known as "shit on shingle." FWIW scyth

silverblood | 03-25-2010 01:30 AM
Re: GIM Food Game Quote:
Originally Posted by scyth (Post 2242694) Pardon the French, But in my life, creamed chipped beef on anything, Was known as "shit on shingle." FWIW scyth
That name does make it seem less appetizing.

Maddie | 03-25-2010 06:41 AM
Re: GIM Food Game Cheesy hash browns. Hash browns, ground beef, melted cheddar cheese (better than it sounds). Great comfort food.

NotTheOne | 03-25-2010 09:25 AM
Re: GIM Food Game Adzuki beans and brown rice. If you're not familiar with the adzuki bean, it's worth a google. They are so hard and compact, you have to soak them in water overnight before you can cook them. In a pinch, I'm sure they'd work fine as buckshot.

Canadian-guerilla | 03-25-2010 09:53 AM
Re: GIM Food Game Quote:
Originally Posted by You Can't Win (Post 2242255) How the game works: Name one of your top go to meals that you're prepping for survival in case things get real bad.
" bare minimum " rations half a can of tuna and 1 oatmeal packet, twice a day canned tuna and oatmeal packets are in all my caches, anything else is a luxury not including wild edibles and small game

DMac00 | 03-25-2010 11:39 AM
Re: GIM Food Game I like to store canned veggies and in particular, garbanzos (chic peas). 1 can garbanzos, 1 can sliced carrots, 1 can diced tomatoes (and kudos to the store as many tomatoes as you can - tomatoes are money!! :D ). Add a bay leaf, basil, oregano (I also add chopped scallions and cilantro). All in a pot, heat and serve over rice. Serves 4 as a great filler with a piece of meat. I have a lot of cans of this stuff and rotate new cans into the stock each month or 2. Lasts a long time and tastes great.

ONG | 03-25-2010 11:41 AM
Re: GIM Food Game Grandma used to make this during WW11 for "meatless Fridays" Start with soup beans, (canned is quick and cheap) cream them with milk, butter and flour. Pour over fried potatoes. It is excellent to boot.

Osprey550 | 03-25-2010 06:25 PM
Re: GIM Food Game Canned chicken breast combined with a pasta alfredo mix. Pretty tasty, but so far the pasta packages I've found only have approx 18 month freshness dates. That with a can of some sort of veggie makes a pretty good meal. Merlin, My dad has a recipe for cream chipped beef they serve up with home made biscuits. Delicious!

Tallships | 03-25-2010 07:42 PM
Re: GIM Food Game Quote:
Originally Posted by Osprey550 (Post 2243929) Canned chicken breast combined with a pasta alfredo mix.
I like any canned meat mixed with rice and cheese.

Ag_man | 03-25-2010 08:43 PM
Re: GIM Food Game Quote:
Originally Posted by silverblood (Post 2242567) I've never had creamed chipped beef before, but having it over toast sounds sort of like sausage gravy and biscuits, which is a favorite of mine. I just googled and found that chipped beef is a type of meat prepared a certain way. Wikipedia says "chipped beef is a dried, smoked, and salted meat product. The modern product consists of small, thin, flexible leaves of partially dried beef, generally sold compressed together in jars or flat in plastic packets." I've never seen it in the stores around here, but I'm sure it's available. I'd like to try it. Do you have a favorite recipe, Merlin, or can you point me to a good one on the web somewhere? My homemade whole wheat bread is at the ready. I just made two loaves yesterday.
You can find jars of dried beef in the canned meat section of the grocery store, along with canned chicken, corned beef, etc. Basically you soak the dried beef in water to get rid of the salt, cut it up and stir it into a white sauce, season to taste and serve over toast, biscuits, English muffins, whatever. A breakfast favorite in our house!

nickelless | 03-25-2010 09:13 PM
Re: GIM Food Game I have a couple thousand soup recipes on my laptop--just add combinations of rice and beans and spices and you've got virtually unlimited food options. That's one reason why I've got rice and beans as the backbone of my food storage. Just Google rice and beans recipes and soup recipes and you can find ways to eat like a king for just pennies. I've also been dehydrating a lot of fish and chicken to add to soups: You Tube
You Tube
You Tube
You Tube
You Tube
You Tube
Here's the chicken after dehydration...you can see the texture and varied size of pieces: http://www.survivalprep.net/images/d...ed_chicken.jpg And then there's the dozens of quarts of vegetables I've dehydrated as well, such as this spinach (this was 4 lbs. before dehydration--now it fits in a 1-quart jar): http://survivalprep.net/images/dehydrated_spinach.jpg So bottom line, you can get a LOT of mileage out of rice and beans, depending on what you add to them.

MNeagle | 03-25-2010 09:20 PM
Re: GIM Food Game Quote:
Originally Posted by nickelless (Post 2244188) I have a couple thousand soup recipes on my laptop--
Print them out, or you'll be SOL in a power outage!

nickelless | 03-25-2010 09:22 PM
Re: GIM Food Game Quote:
Originally Posted by MNeagle (Post 2244192) Print them out, or you'll be SOL in a power outage!
Already did that. ;) But I have them in electronic form so I can share them, too.

Merlin | 03-25-2010 09:30 PM
Re: GIM Food Game I don't remember where I found this, so I can't give the deserved attribution; but anyway, for all of you folks who want to do something with canned meat... (Edit: OK, here, I found it) Recipes for Canned Meats Creamy Corned Beef with Toast � � cup diced corned beef � 1 cup hot white sauce � 4 slices toast � 2 hard-boiled eggs Combine beef and white sauce. Spoon over toast. Lay 1 sliced hard-boiled egg on top. Sprinkle with parsley. Serves 2. Corned Beef Potato Topper � � cup cubed corned beef � � cup peas � � cup cheese sauce. Heat thoroughly. Serve over 2 split baked potatoes. Serves 2. Beef Stroganoff � 1 - 28oz. can Best Prices Signature Beef � 8 oz. Sour Cream � 1 - can Condensed Mushroom Soup Heat mushroom Soup and natural juices from Best Prices Signature Beef together in deep pan (10 minutes approx.). Add Beef and heat through. Stir in sour cream and serve hot over egg noodles or rice. Preparation time: 20 minutes! Chicken Pot Pie � 1 - 28 oz. can Best Prices Signature Chicken (or Turkey) � 1 - large size tube refrigerator biscuits � 2 - 14 oz. packages frozen vegetables In a saucepan or microwave, heat Best Prices Signature Chicken and the frozen vegetables until warm throughout. Use all the juices in the can. Pour the mixture into an ovenproof dish and place the uncooked biscuits on top. Bake in oven according to directions on biscuit package. BBQ Pork Sandwich � 1 – 14.5 oz. can Best Prices Signature Heat & Serve Pork � 4-6 ounces BBQ sauce � 8-10 hamburger buns Shred pork with a fork. Add BBQ sauce. Microwave on high 3-4 minutes or until hot. (May heat on stovetop for 8 – 10 minutes.) Serves 8-10. Ready in 10 minutes! Turkey Pot Pie � 1 - 28 oz. can Best Prices Signature Turkey (Best Prices Signature Chicken can also be used for this recipe) � 2 - 8” pie shells with top crust. � 2 cups turkey gravy, or, chicken gravy � 2 - 14-16 oz packages of frozen, or canned, mixed vegetables Add turkey evenly to each pie shell. Add one cup of gravy to each pie shell. Add mixed vegetables evenly to each pie shell. Season with salt and pepper (optional). Cover with top crust. Make 4 small slits through top crust of pie. Bake for 40 minutes, or, until gravy bubbles slightly out of slits in top of pie. Preparation time: 40-50 minutes! Roasted Pork with Sauerkraut � 1 - 28oz. can Best Prices Signature Pork � 1 can/bag vat cured sauerkraut. (approx. 20-28oz) Heat together on stovetop, or, in microwave. May need to add half a cup of water to facilitate heating. Excellent with mashed potatoes, spatzel, or dumplings. Preparation time: 10 minutes! Hearty Beef & Noodles 27 oz. can Best Prices Signature Beef Broth 28 oz. can Best Prices Signature Heat & Serve Beef 1 16 – 20 ounce bag egg noodles � teaspoon garlic salt (optional) Boil noodles in beef broth for 15-20 minutes (until tender). Add Best Prices Signature Beef and garlic salt. Serve hot with hard rolls and a green salad. Ready in 20 minutes! Chicken Fajitas 1 – 28 oz. can Best Prices Signature Heat & Serve Chicken 1 medium green, yellow, or red pepper cut into strips. 1 onion cut into eighths 1 package fajita seasoning mix � cup oil 7-inch flour tortillas Add onion, pepper, seasoning mix, water and oil to a large skillet. Stir-fry for 4-7 minutes. Add Best Prices Signature Heat & Serve Chicken; stir for additional 3 minutes. Serve meat and vegetables in tortillas. Optional: Serve with guacamole, cheese, lettuce, tomato or sour cream. Ready in 10 minutes! Chicken Pasta Salad � 1 – 28 oz. can Best Prices Signature Heat & Serve Chicken, chunked � 8 oz. Cooked & drained pasta, any shape � 1 – 16 oz. pkg. Frozen vegetables, any mixture � or 2 cups Chopped fresh broccoli, carrots, green & red peppers, etc. � 2/3 cup Italian salad dressing � � cup Parmesan cheese, grated � � tsp. Garlic powder Cook & chill vegetables (or use freshly cut vegetables) Combine all ingredients in large serving bowl. Mix well, chill. Can be made a day ahead of time. Serve chilled over lettuce if desired. Preparation time 20 minutes! Beef Taco Salad 1 – 28 oz. can Best Prices Signature Heat & Serve Beef, shredded 1 head Iceberg Lettuce 1 large Tomato, chopped in large pieces 1 bunch Green onions, sliced with tops 1 8 oz. pkg. Shredded cheddar cheese Toss all ingredients. Top with: Taco flavored Doritos, broken into pieces and Creamy Italian Salad dressing. Preparation time 20 minutes! Crunchy Turkey Salad Dressing: � 1 small can Best Prices Signature Heat & Serve Turkey 2 Tablespoons peanut/vegetable oil � 1 cup julienne cut carrots 2 Tablespoons lemon juice � 1 cup julienne cut cucumber 1 � teaspoons soy sauce � 2/3 cup green onion strips � teaspoon salt, optional � 1 cup fresh bean sprouts Cut turkey chunks in bite sized pieces. In a large salad bowl, toss the turkey, lettuce, carrots, cucumber, green onion and bean sprouts. Refrigerate. In a small bowl, combine dressing ingredients. Refrigerate. Add dressing before serving. Serves 10. Ready in 20 minutes! Chipotle Pork Serves a family of 6-8 Ingredients: 1 can Best Prices Signature Pork (28 oz) 2 T. olive oil � onion, chopped 2 cloves garlic, minced 16 oz. tomatoes, pur�ed 1 orange, zest and juice 1 - 2 chipotle chilies in adobo sauce, (pur�ed with onion) 1 t. oregano 1 T. cumin � t. salt � t. black pepper � c. chopped cilantro, a handful, reserved Saut� onion, chilies, and garlic in olive oil until soft. Add everything, except reserved cilantro to pot. Cook on medium heat for 20 minutes. Sprinkle with cilantro. Ginger Beef Serves a family of 6-8 Ingredients: 1 can Best Prices Signature Beef (28 oz) 10 carrots, peeled and sliced 6 cloves garlic 2 medium onions, sliced 1 can Best Prices Signature Beef Broth 1/2 c. soy sauce 2 t. powdered ginger 1/2 t. cayenne (optional) 1/2 t. black pepper 6 T. corn starch, reserved 4 T. water, reserved 16 oz. fresh snow peas or frozen peas, reserved 2 red bell pepper, coarsely chopped Add everything to cooker, except reserved items. Cook on medium for 20 minutes. Mix cornstarch and water. Add to cooker 30 min, before serving. Stir in the peas and peppers. 20 Minute "Pot Roast" Serves 6-8 Ingredients: 1 can Best Prices Signature Beef (28 oz) 2 T. olive oil 1 onion, chopped 2 ribs celery, chopped 6-8 carrots, precooked, or 1 can diced carrots 1 lb. gold or red potatoes, precooked, or 1 can diced potatoes � t. salt � t. pepper 1 T. thyme � t. rosemary 1 can Best Prices Signature Beef Broth � c. flour � c. milk or cream Place carrots and potatoes on the bottom of the cooker. Add beef chunks to cooker. Saut� onions and celery until slightly browned. Add to cooker. Add broth and spices. Cook on medium for 20 minutes. Mix cream and flour. Add during last 15 minutes. Pork and Gravy Use saved broth and add a can of pork with broth in saucepan. Heat until bubbly. Make gravy with a flour water mixture. Season to taste and add to saucepan and continue heating. Pour over rice or mashed potatoes. Adding a biscuit to the plate makes a warm, hearty meal. Sweet 'n Sour Pork Add jar of sweet 'n sour sauce to drained pork. Heat thoroughly. You may also add vegetables, if wanted. Serve with white rice or fried rice. Spaghetti and Pork Add drained pork to your favorite spaghetti sauce. Add mushrooms and black olives, if you like. Heat and pour over cooked spaghetti. Serve with garlic bread and salad. Chicken Chasseur Serves a family of 6-8 Ingredients: 1 can Best Prices Signature Chicken 8 strips bacon, diced 2 lb. mushrooms, sliced 2 onions, chopped 6 cloves garlic, minced 6 T. tomato paste 32 oz. diced tomatoes 1 can Best Prices Signature Chicken Broth 2 t. thyme 1 t. salt 1/2 t. pepper 2 bay leaves 1/2 c. flour 1/2 c. cream 1 c. fresh parsley In a large skillet crisp bacon and remove from pan. Heat chicken in bacon drippings and remove from pan. Add onion, garlic, and mushrooms and saut� until soft. Mix flour with cream until smooth. Add all ingredients and simmer for 15-20 minutes. Chicken Curry Serves a family of 6-8 Ingredients: 1 can Best Prices Signature Chicken 8-10 potatoes, peeled and cubed 8-10 carrots, peeled and sliced 4 stalks celery, sliced 4 c. frozen peas or green beans 6 T. curry powder 1 t. cayenne pepper (optional) 1 t. salt 1 c. flour 1 c. milk Add potatoes, celery, and carrots to a large skillet with enough water or broth to cover. Boil for 10-15 min. Meanwhile make a cream sauce from the flour, curry, cayenne, salt, butter, and milk. Add to the potatoes along with the chicken and peas or green beans. Simmer for 5-10 minutes until thickened. Quick Spaghetti Sauce Serves a family of 6-8 Ingredients: 1 can Best Prices Signature Ground Beef (14.5 oz) 1 T. olive oil 1 onion, chopped or pur�ed 3 cloves garlic, minced 1 small can tomato paste 28 oz. tomato sauce 1 bay leaf 1 t. oregano 1 t. basil � t. cayenne (optional) � t. pepper 1 t. Italian seasoning � c. parsley, chopped (optional) Salt to taste 1 c. parmesan cheese, grated (fresh or powdered) Cook onion and garlic in oil until soft. Add pur�ed vegetables and ground beef, cooking until heated. Add spices and tomatoes. Simmer until thickened. Meanwhile, bring a large pot of salted water to a boil. Add 1-2 oz. whole wheat pasta per person to the boiling water and cook according to package directions. Before draining pasta, scoop one ladleful of pasta water into the sauce. Drain pasta well and add to the sauce. Place on platter or individual plates and sprinkle with parmesan cheese. Lasagna Serves a family of 4-6 Ingredients: 1 package lasagna noodles, uncooked 1 recipe Quick Spaghetti Sauce 1 16 oz container ricotta or cottage cheese 1 lb. provolone cheese, shredded 2 eggs Mix provolone and cottage cheese and add slightly beaten eggs. Spray pan with vegetable or canola spray. Add about a cup and a half of water to the sauce and stir in well (that will cook the noodles). Starting with a ladle of sauce, layer sauce, (uncooked) noodles, sauce, noodles. Spread cheese mix in one layer on last layer of noodles, reserve some for on top. Add another layer of noodles and then top with rest of sauce. Put leftover cheese mixture on top. Bake at 350 for 1 hour, check with tines of fork. If noodles aren't soft, leave in a little longer. Let stand 10 min. before cutting. Apple Pork Dinner Serves a family of 6-8 Ingredients: 1 can Best Prices Signature Pork (28 oz.) 2 apples, reserved (your choice) 1 large onion, chopped or pur�ed 2 cloves garlic, minced 2-3 stalks celery, sliced 8 oz. mushrooms, quartered 2 T. olive oil 4 strips bacon 1 t. dried sage � t. salt � t. pepper Saut� the onions, garlic, celery, bacon, and mushrooms in olive oil until softened. Add the pork, sage, salt, and pepper. Stir-fry until pork is hot. Add the apples and cook for 60 more seconds. Serve. Hungarian Goulash Serves a family of 6-8 Ingredients: 1 can Best Prices Signature Beef (28 oz.) 5 T. paprika 2 T. olive oil � t. salt � t. pepper 2 onions, chopped or pur�ed 1 bell pepper, sliced thinly 3 cloves garlic, minced 1 can Best Prices Signature Beef Broth 2 T. tomato paste � c. flour, reserved � c. cream or sour cream, reserved � c. fresh parsley, chopped, reserved Heat oil and add onion, salt, and paprika, saut�ing until softened. Add tomato paste and heat slightly. Add all ingredients except reserved to cooker. Mix cream and flour into a slurry. Add to pot. Cook on medium heat for 20 minutes. Sprinkle with parsley. White Chili Serves a family of 6-8 (For lunches, double this recipe) Ingredients: 2 c. lima beans or white beans, soaked 2 cans Best Prices Signature Chicken Broth to cover 1 can Best Prices Signature Chicken 2 chili peppers, Anaheim or pablano, chopped (for mild chili), or 2 jalapeno peppers (for a hotter chili) 1 onion, chopped 1 clove garlic, minced Garlic salt to taste Place beans in a bowl large enough to hold both the beans and the broth. Pour the 2 cans of broth over the beans, covering them, to soak overnight in the fridge. Place everything except chicken meat and garlic salt, into a crock-pot (open the can of chicken and pour just the liquid into the crock-pot) and cook on low for 6-8 hours or high for 3-4 hours. Add chicken and garlic salt. Cook for an additional 20 min. Some people add 8 oz. sour or fresh cream at this point. Moroccan Pot Roast Serves a family of 6-8 Ingredients: 1 can Best Prices Signature Beef (28 oz) 1 T. olive oil � t. salt � t. pepper 1 onion, chopped 6-8 carrots, peeled and sliced 6-8 potatoes, peeled and sliced 1 T. paprika 1 clove garlic 1 t. cumin 1 t. cinnamon 1 can Best Prices Signature Beef Broth 2 c. garbanzo beans, cooked � c. cilantro, fresh 1 T. mint, dried Open the can of beef and pour juices into a crock pot. Put everything, except the beef chunks, in the crock-pot. Cook on low for 2-3 hours (make sure the beans are pre-cooked or use canned beans). Add the canned beef and cook an additional 20 minutes. Chicken Cacciatore Serves a family of 6-8 Ingredients: 1 can Best Prices Signature Chicken (28 oz) 1 T. olive oil 1 lb. mushrooms � onion, chopped 5 cloves garlic, minced 16 oz. tomato sauce 2 T. balsamic vinegar 16 oz. diced tomatoes 4 t. thyme 2 bay leaves 2 t. oregano 2 t. basil 1 t. salt 1/2 t. cayenne pepper (optional) 1-2 red or green bell pepper, reserved Heat oil in a large skillet. Add onions, garlic, and mushrooms, cooking until the veggies begin to soften. Add other ingredients, and the chicken to pan. Simmer for 20-30 minutes. Add peppers for last 2-3 minutes. Turkey Burgers Serves a family of 6-8 Ingredients: 1 can Best Prices Signature Turkey (28 oz) 1 c. white beans, cooked and mashed 6 slices whole wheat bread 2 eggs 1/2 c. chopped parsley 1 onion, chopped fine 1 stalk celery, pur�ed 1 T. olive oil 1 t. salt 1/2 t. cayenne (optional) 1/2 t. black pepper 1 lemon, juice and zest Saut� onion and celery in olive oil. Meanwhile, make bread crumbs in the blender with the 6 slices of bread. Combine all other ingredients. Make into 6-8 patties. Grill or broil until 180F internal temperature is reached. Serve on whole wheat buns with pickles, lettuce, tomatoes, sprouts, mustard and/or catsup. Tortilla Soup Serves a family of 4-6 Ingredients: 1 cup Best Prices Signature Chicken Broth per person 1 onion, chopped 2 cloves garlic, minced 1 T. olive oil 1 can Best Prices Signature Chicken (14.5 oz) 1 t. cumin 1 t. salt � t. pepper 1 c. salsa � c. cheddar cheese � c. chopped cilantro 1 c. chopped zucchini 1-2 avocados, cubed 6-8 whole wheat tortillas 1 T. olive oil Cut the tortillas into strips using a pizza cutter. Brush with oil and bake for about 15 min. at 350F. Meanwhile, saut� onion and garlic in oil until soft. Add broth, salsa, chicken, and spices, heating thoroughly. Remove from heat. Add zucchini. Put a ladleful of soup in each bowl. Top with tortilla strips, cilantro, avocado, and cheese. Chicken Provencal Serves a family of 6-8 Ingredients: 1 can Best Prices Signature Chicken (28 oz) 2 T. olive oil � onion, chopped or pur�ed 3 garlic cloves, minced 8 oz. mushrooms, sliced 32 oz. diced tomatoes 1 can Best Prices Signature Chicken Broth 2 t. thyme 2 bay leaves � c. flour, reserved � c. cream, reserved 1 can olives chopped 1 lemon, juice and zest, reserved Heat a large skillet and add oil. Add onion and garlic and saut� until soft. Add chicken and all other ingredients, except reserve, and simmer on medium for 20 minutes. Mix flour with cream and lemon until smooth. Spoon over chicken. Meatloaf Serves a family of 4-6 Ingredients: 1 can Best Prices Signature Ground Beef (28 oz) 6 slices whole wheat bread � c. milk 2 eggs 1 T. olive oil 1 onion, chopped fine 1 stalk celery, pur�ed 2 cloves garlic, minced 1 carrot, pur�ed � bell pepper, pur�ed 2 T. Worcestershire sauce 1 t. salt � c. parsley, chopped 1/2 t. rosemary 1/2 t. black pepper Soak bread in milk. Saut� pur�ed vegetables in olive oil until soft. While vegetables cool, mix all other ingredients. Add the vegetables and mix thoroughly. Shape into a loaf and bake in a 9X13 pan for one-half hour at 350F. Beef-a-Roni Serves a family of 4-6 Ingredients: 1 can Best Prices Signature Ground Beef (28 oz) 2 oz. vermicelli per person, broken into 1 in. pieces 2 T. olive oil 2 onions, chopped fine 2 carrots, minced or grated 2 stalks celery, chopped 2 t. salt 1/2 t. black pepper 3 cloves garlic 1 t. sesame oil 1/2 c. soy sauce 1 can Best Prices Signature Beef Broth Lightly brown vermicelli in 1 T. olive oil and remove from the pan. Saut� onion, celery, carrot, and garlic in remaining oil. Add ground beef, soy sauce, sesame oil, and broth. Bring to a boil. Add the vermicelli, reducing heat. Cook covered for 15 minutes. Savory Pork and Root Vegetables Serves a family of 4-6 Ingredients: 1 can Best Prices Signature Pork � lb. turnips or parsnips, peeled and sliced (optional) � lb. yams or sweet potatoes, peeled and sliced 1 lb. potatoes, red or Yukon gold, whole if small, quartered if larger 6-8 carrots, peeled and sliced 1 in. � c. apple juice � c. chicken broth � t. thyme � t. mint � t. salt � t. pepper Place prepared vegetables on the bottom of the cooker. Place the juice, broth, and spices in the cooker. Cook on medium for 1 hour. Add pork and cook another 20 minutes. Peruvian Chili Serves a family of 4-6 (For extra hungry teens, double this recipe.) Ingredients: 2 c. pinto or pink beans, soaked water or broth to cover 1 onion, chopped 2-3 Anaheim or pablano chilies, chopped (for mild chili), or 2-3 jalapeno peppers (for hotter chili) 1 bell pepper, chopped 1 can Best Prices Signature Pork (14.5 oz) 2 T. olive oil 2 t. salt Chopped cilantro Lime Saut� veggies and remove to crock-pot. Add beans to crock-pot and cook on high for 3 hours or low for 6 hours. Add pork to crock pot and cook an additional 20 minutes. Sprinkle with cilantro and lime juice. Chicken Teriyaki Serves a family of 4-6 Ingredients: 1 can Best Prices Signature Chicken (28 oz) � c. olive oil 4 T. water 2 T. balsamic vinegar 1/2 c. honey 3 cloves garlic 1 onion 2 t. powdered ginger 1 t. cayenne pepper (optional) Mix and marinade chicken over night (best), but at least for 15 min. Broil or b-b-q. Boil and strain the marinade. Pour over chicken prior to serving. Chicken Ziti Serves a family of 4-6 Ingredients: 1 can Best Prices Signature Chicken (28 oz) 1 T. olive oil 1 onion, chopped or pur�ed � t. cayenne pepper (optional) � t. oregano � t. thyme 2 cloves garlic, minced 2 oz. ziti or other short-cut pasta per person, uncooked 1 can Best Prices Signature Chicken Broth � c. cream 10 oz. frozen peas, spinach, or green beans 1 jar roasted red peppers, chopped 1 c. grated parmesan cheese (fresh or powdered), reserved 1 lemon, juice and zest, reserved Saut� onion and garlic in oil until soft. Add all other ingredients, except reserved and bring to a boil. Turn down and simmer until pasta is al dente about 10 min. Add reserved ingredients, mixing thoroughly. Rotini and Pork Serves a family of 4-6 Ingredients: 1 T. olive oil 1 can Best Prices Signature Pork (14.5 oz) 1 onion, chopped fine 2 cloves garlic, minced � t. oregano � t. salt � t. pepper 1 jar roasted red peppers or 1 fresh red pepper, chopped � c. sun-dried tomatoes, sliced thinly 2 oz. uncooked whole wheat rotini per person 1 � c. Best Prices Signature Chicken Broth 1 � c. milk 10 oz fresh or frozen spinach 2 c. green beans � c. grated parmesan cheese (fresh, not powdered) Add onion and garlic to heated pan with oil, saut�ing until soft. Add rotini, peppers, tomatoes, broth, milk, and spices. Bring to a boil, add pork, then reduce and cover. Simmer for 10 min. Add spinach and green beans cook five more minutes. Add parmesan cheese stirring thoroughly. Cabbage and Beef Rolls Serves a family of 4-6 Ingredients: 1 can Best Prices Signature Ground Beef 3 c. brown cooked rice 2 eggs 32 oz. saurkraut 32 oz. tomato sauce, canned tomatoes, tomato juice, or V-8 juice 1 medium cabbage, coarsely chopped Salt Pepper Saut� onion in 1 T. olive oil until soft. Cool. Mix cooled onions, rice, beef, eggs, salt, pepper, and 2 T. kraut juice. Form into golf ball sized meat balls. In the bottom of your slow cooker, place half the jar of saurkraut and half the chopped cabbage. Gently place meatballs on top. Layer the rest of the cabbage and kraut. Pour tomatoes over all. Cook on low for 1-2 hours. Tortellini Soup Serves a family of 4-6 (For lunches, double this recipe) Ingredients: 1 c. Best Prices Signature Chicken Broth per person � onion, chopped 1 clove garlic, minced � T. olive oil 1 can Best Prices Signature Chicken (14.5 oz) 1 c. cooked garbanzo beans 10 oz. frozen cheese tortellini 1 t. Italian seasoning � t. salt � t. pepper 4-6 carrots, peeled and sliced thinly 10 oz. spinach, frozen � c. parmesan cheese � c. chopped parsley Bring a pot of water to a boil and cook tortellini according to package directions. Meanwhile, saut� onion and garlic in oil until soft. Heat broth nearly to boiling; add spices, chicken and carrots, simmering until soft. Remove from heat. Add spinach. Add drained tortellini. Sprinkle each bowl with parmesan cheese and parsley. Sloppy Joes Serves a family of 4-6 Ingredients: � lb. 4-6 % lean ground beef 1 T. olive oil 1 c. lentils 1 c. tomato sauce 1 c. water 1 onion, pur�ed 1 green pepper, pur�ed 1 stalk celery, pur�ed 1 carrot, pur�ed 1 clove garlic, minced � t. ground dried ancho chili 2 t. ground dried mustard. 1 T. honey � t. salt � t. pepper Brown meat in olive oil. Saut� vegetables until soft add lentils, water, and tomato sauce. Bring to a boil, then simmer for 45-60 minutes. Lo Mein Serves a family of 4-6 Ingredients: � c. soy sauce 2 t. sesame oil 2 t. Tabasco sauce (optional) 3 oz. vermicelli per person, uncooked 2 T. olive oil 1 can Best Prices Signature Pork (14.5 oz) � t. black pepper 1 t. coriander 2 T. ground dried ginger 2 cloves garlic, minced � cup chopped green onions 8 oz. mushrooms, sliced 2 bell peppers, sliced, red preferred 1 can mandarin oranges, drained 1 quart fresh mung bean sprouts 2 c. shredded cabbage, any type Bring a big pot of salted water to a boil. Add the vermicelli and cook to al dente. Meanwhile, heat the oil in a large skillet. Heat the pork. Remove pork from pan and set aside. Add all the vegetables and spices to the pan, stir-frying for about 3 minutes. Add pork back into pan along with drained vermicelli. Heat briefly and serve immediately. Old Fashioned BBQ Serves a family of 4-6 Ingredients: 1 can Best Prices Signature Pork (28 oz), or 1 can Best Prices Signature Beef (28 oz), or 1 can Best Prices Signature Chicken (28 oz) � onion, chopped fine � green pepper, chopped fine 1 T. olive oil 2 garlic cloves, minced 1 chipotle pepper in adobo sauce 1 c. tomato sauce 1/2 cup water � c. molasses 2 T. Worcestershire sauce 1 t. ground dried ancho chili 2 t. ground dried mustard � t. cayenne � t. pepper � t. salt Saut� onion, garlic, and green pepper in olive oil until soft. Add canned meat and all other ingredients and simmer for 20 minutes. These aren't recipes for canned meats, but for BEAN SOUPS, to which you can ADD canned meats to make a very filling meal. The auther, Anne, recommends that you add whichever canned meat you choose, at the end of the cooking process (since the meats are already cooked). Basic Bean Soup – or Get Creative Bean Bonanza Ingredients: 1 lb dry beans (try any variety or for best results, mix your beans up!) about 5 to 8 cups of stock (chicken, beef or veggie depending on your preference and end product desire. The higher your proportion of stock to water as the beans cook, the richer your soup will taste. Use low-fat or fat-free stock for healthiest results) about 10 cups of water 1 onion chopped 1 can chopped tomato (or chop up one in your frig ... substitute a can of tomato sauce, spaghetti sauce, tomato paste, salsa, V-8 juice – anything you have that you want the soup to taste like) Seasonings: (here is where the fun comes in) I like to utilize some or all of the following: Salt, pepper, ground red chili powder, dark chili powder, curry powder, garlic powder, onion powder, bay leaves, Italian seasonings, chopped celery, chopped carrots and cumin. Chopped meat such as browned hamburger, sausage, ham, chicken, pork, etc. This is a great way to use up leftovers or meat that was a bit tougher than you had hoped for. 1. For dry beans, soak overnight in a large pan completely. Water should be 3 times as high as the beans in the pan. 2. Drain water in which beans soaked. Add water to twice the height of the now swollen beans and bring to a boil. 3. Add 1 tablespoon of baking soda when the water boils. This will FROTH up, so be prepared! 4. Add stock, chopped onion, spices and tomato products. If you wish, add any meat that you are using. Some ‘tender’ meats should be reserved until an hour or two before serving or they will completely fall apart. Falling apart is okay, too. 5. If you need to go away for the day, put everything into a crockpot at this point and leave on high. If you don’t want your house to smell like beans, put the crockpot in the garage and let the neighbors enjoy the aroma! 6. An hour or two before you want to serve your soup, taste it. Add any vegetables you desire. Adjust seasonings, add meat, more stock or anything else you think it needs. For a heartier flavor to a ‘tomato-y’ soup, blend one can of whole tomato and one large onion until pureed in the blender. Add to the soup and continue to simmer for one hour. 7. 30 minutes before serving, taste again. Adjust seasoning as needed. 8. Serve with a big salad and your choice of whole wheat bread, cornbread or rice. Note: Remember that this is YOUR soup! Add whatever flavorings and meats you enjoy. If you want an Italian Wedding Soup, simply use white beans, chicken stock, more Italian seasoning and cooked Italian sausage. For chili, use kidney beans, hamburger, more tomato and lots of chili powder. If you start cooking the beans and can’t finish the soup that day, simply turn to low on the crockpot. Add water as needed and continue to cook. You can also begin by adding beans to your own vegetable or chicken soup. If your family is bean novices, add beans slowly to the diet and allow their systems to acclimate. Store leftovers and reheat one serving at a time! wooops! I guess I probably violated the rules of the game with this long-winded post. But I wanted to take advantage of this opportunity to share.

nickelless | 03-25-2010 09:38 PM
Re: GIM Food Game Quote:
Originally Posted by Merlin wooops! I guess I probably violated the rules of the game with this long-winded post. But I wanted to take advantage of this opportunity to share.
No complaints here, Merlin. Thanks for the recipes!

You Can't Win | 03-25-2010 09:41 PM
Re: GIM Food Game Quote:
Originally Posted by Osprey550 (Post 2243929) Canned chicken breast combined with a pasta alfredo mix.
I like this one. I have lots of canned chicken. However, the alfredo mix requires milk and butter. I can use powered milk. How can I get around long term dry storage of non refrigerated butter/margin? Shortening?

Merlin | 03-25-2010 09:53 PM
Re: GIM Food Game Quote:
Originally Posted by You Can't Win (Post 2244239) I like this one. I have lots of canned chicken. However, the alfredo mix requires milk and butter. I can use powered milk. How can I get around long term dry storage of non refrigerated butter/margin? Shortening?
Red Feather canned butter, which I've tried, tastes good and has an extended shelf life (no one apparently know exactly how long.) But I'd suggest that you also buy olive oil in metal cans, which I know from personal experience stores for years if cool.

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nickelless | 03-25-2010 09:56 PM
Re: GIM Food Game Quote:
Originally Posted by Merlin I'd suggest that you also buy olive oil in metal cans, which I know from personal experience stores for years if cool.
I didn't know anyone sold it in metal cans. Got a link?

StackerKen | 03-25-2010 10:04 PM
Re: GIM Food Game Thanks for the recipes Merlin!

Mr Green | 03-25-2010 10:07 PM
Re: GIM Food Game Just rated this thread 5 stars, good idea!

Merlin | 03-25-2010 10:08 PM
Re: GIM Food Game Quote:
Originally Posted by nickelless (Post 2244263) I didn't know anyone sold it in metal cans. Got a link?
Ah.. Ha Ha Ha Ha. No. Just a little neighborhood Italian grocery store in Griffith, IN. I've also seen the metal cans of olive oil at Meijer, where it's probably a tad cheaper. The ones I have are 3 liter cans. My suggestion: when you open a fresh can, take whatever you think you'll use during the next few months and then use the remainder to fill pint/quart canning jars all the way to the brim. If you seal them up with little to no air (O2), they can't possibly go rancid (except from whatever oxygen might be dissolved in the oil itself.) Now you have the oil stored in glass jars. Hide them in a dark place (inside a cardboard box comes to mind) in a cool place in the basement if you have one.

nickelless | 03-25-2010 10:11 PM
Re: GIM Food Game Quote:
Originally Posted by Merlin (Post 2244284) Ah.. Ha Ha Ha Ha. No. Just a little neighborhood Italian grocery store in Griffith, IN. I've also seen the metal cans of olive oil at Meijer, where it's probably a tad cheaper. The ones I have are 3 liter cans.
I'm going to be in Indianapolis on Saturday. I might just have to drop in at Meijer. :)

crazychicken | 03-25-2010 10:28 PM
Re: GIM Food Game Quote:
Originally Posted by scyth (Post 2242694) Pardon the French, But in my life, creamed chipped beef on anything, Was known as "shit on shingle." FWIW scyth
SOS=Sh.t on a shingle. No matter what you call it: I love the creamed chipped beef on going-stale bread. CC

Merlin | 03-25-2010 10:31 PM
Re: GIM Food Game I am keenly aware that a lot of the recipes that I posted aren�t worth a darn if you don�t have a pantry with spices, seasonings, dehydrated onions, peppers, celery, etc. There are shelf stable versions of all these things that are available. Make sure they are part of your preps.

Merlin | 03-25-2010 10:32 PM
Re: GIM Food Game Quote:
Originally Posted by crazychicken (Post 2244327) I love the creamed chipped beef on going-stale bread. CC
We had it for breakfast this morning. No kidding, David asked for it. With peas.

ImaCannin | 03-25-2010 10:36 PM
Re: GIM Food Game Quote:
Originally Posted by nickelless (Post 2244263) I didn't know anyone sold it in metal cans. Got a link?
Check out Wally World. I found it there. Also Amazon sells it and I found it at Cash and Carry which is like a restaurant supply store. I have recently found Jasmine Rice. I put a spoon full of something called better than bullion, (which says its organic) in it and it taste like Herb and Butter Rice A Roni, which was my favorite until I read the ingredients a while back. I also plan on a lot of beans...... Good for punishing my husband!!! :36_3_16:

ImaCannin | 03-25-2010 10:40 PM
Re: GIM Food Game Quote:
Originally Posted by Merlin (Post 2244336) I am keenly aware that a lot of the recipes that I posted aren�t worth a darn if you don�t have a pantry with spices, seasonings, dehydrated onions, peppers, celery, etc. There are shelf stable versions of all these things that are available. Make sure they are part of your preps.
I agree..... Shop for organic herbs here http://www.frontiercoop.com/ Get 20% off your entire order with code gimme20 I switched out ALL of my herb for these. I had a jug of Tones onion flakes , then opened one of Frontiers bottles and it was like WOW... who turned the lights on?? The nice thing is you can buy in quantity too, for refills!

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