Pantry Meals | Easy Family Dinner Ideas | Prepper Pantry Recipes
In today’s Cook With Me video, I’ve got three more easy recipes with ingredients from your working / extended / prepper pantry that your family will love. These recipes will help you get dinner on the table fast on a busy weeknight and are made with things you already have on hand. PLUS they are naturally GLUTEN FREE!
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Preparing for a 4 Week Food Supply Video: https://youtu.be/v16_Iul2fnc
Pantry Meals Recipes Video (#1): https://youtu.be/ReQBPbLIi-Y
Spanish Rice Dinner
1 lb ground beef
1 14 oz can diced tomatoes
1 14 oz can green beans, drained
1/2 cup long grain white rice
1 tbsp dried, minced onion
1 tbsp sugar
1/2 tsp salt
1 tsp Worcestershire sauce
1/2 tsp ground mustard
1/4 tsp garlic powder
1/8 tsp pepper
1/8 tsp hot pepper sauce (optional)
In a large skillet, cook beef over medium heat until no longer pink; drain.
Stir in the remaining ingredients.
Bring to a boil.
Reduce heat; cover and simmer for 40 minutes, until the rice is tender.
Black Bean Soup with Rice
2 tbsp olive oil
2 tbsp real bacon bits
1 medium onion, chopped
2 garlic cloves, minced
1 15 oz can corn, undrained
2 15 oz cans black beans (one undrained & one drained and rinsed)
1 tbsp ground coriander
1 tbsp chili powder
1 1/2 tsp ground cumin
1 bay leaf
1 Tbsp Worcestershire sauce
2 tsp hot sauce (optional)
1 28 oz can fire roasted crushed or diced tomatoes
1 quart chicken stock
1 cup white rice
Heat oil in a soup pot or dutch oven over medium/high heat.
Add onion, bacon and garlic. Sauté for 3-4 minutes, until the onions are tender.
Add the corn and 1 can of black beans, both undrained.
Add the drained and rinsed black beans.
Use an immersion blender to break down the soup a bit and thicken. Blend to desired consistency.
Season with the coriander, chili powder, ground cumin, bay leaf, Worcestershire, and hot sauce (if desired).
Salt and Pepper to taste.
Raise the heat to bring soup to a boil.
Add rice and stir.
Cover and lower the heat. Simmer for 15 minutes.
Chicken Divan (Gluten Free)
1 1/2 cups milk
2 tbsp cornstarch
2 gluten free chicken bullion cubes
2 tbsp butter
1 cup mayonnaise
1 tsp curry powder
1 tbsp lemon juice
1-2 cups cheddar cheese, grated
32 oz bag frozen broccoli florets, thawed, or fresh (steamed)
2 10 oz cans chicken breasts, drained
salt and pepper to taste
Combine milk, cornstarch and GF chicken bouillon cubes in a saucepan on medium heat. Cook, stirring constantly, until thickened.
Add butter. Cook and stir until melted. Remove from heat.
Add mayonnaise, curry powder and lemon juice. Stir until the sauce is smooth.
Lightly grease a 9×13 inch baking dish.
Layer the broccoli and then the chicken.
Pour sauce evenly over the chicken and broccoli.
Top with cheese.
Bake at 350 degrees F. for 35-40 minutes.
Serve over warm rice.
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