Thick and tangy, this tomato-based beef stew has long been one of our family favorites. We often use potatoes in place of the barley, and our favorite way to serve it is in a bread bowl. It’s perfect for dipping and delicious before trick-or-treating with these parmesan cheese rolls or bowls. –Mellyn
This recipe comes from Trish R. She taught me about many different types of “Food Storage Meals” and this one just shines. Continue reading
Growing up, Mom made her Barbecue for all of our family get togethers. This is our food storage version. –Mellyn Continue reading
Adapted from Six Sisters’ Stuff
A friend shared this awesome crockpot pork roast recipe (see link above). We liked it so much, we had to find a way to make it food storageable. Drum roll, please…If you’re short on time or pork roast, you can now get the same tasty sauce in a skillet meal that cooks up in minutes. –Mellyn Continue reading
This easy version serves up quickly from a couple cans and an addition or two. I adapted this from a great recipe from Devon L. Continue reading
These are great with any canned meat! The flavor from the green chilies and seasoning, spice things up with out too much heat. Even my littlest eaters like this meal. Continue reading
This recipe is one of our Sunday favorites! The cranberry gives just a hint of sweet to the roast and makes a delicious gravy for mashed potatoes. I usually make it with a regular roast, but have adapted it here for use with canned beef. The original recipe can be found at http://allrecipes.com/recipe/slow-cooker-cranberry-roast/. –Mellyn Continue reading
As you all know, making pie crust isn’t my favorite, but my kids are determined to change that. They love these tasty little pockets for breakfast and just can’t seem to get enough of them! They’d also be delicious for dinner, served with a green salad –Mellyn Continue reading
This beefy noodle bowl is quick to whip up in just a few minutes and tastes like it took a lot longer. If you’re not into canned beef, you could also make it with leftover roast or stew meat. It was deemed yummy by my panel of picky eaters! –Mellyn Continue reading
–From Cheryl O.
My friend’s mother, Cheryl, was a fantastic cook! This recipe is my food storage version of her original! To make her original, select a beef roast and marinate it in Italian dressing for 24-48 hours. Drain the roast and put it in a crockpot or deep baking dish. Combine 5-6 cups of water with 2 packages of Lipton Onion Soup Mix and pour it over the roast. Cook until the meat is tender. We prefer ours falling apart, but it tastes delicious sliced, too! We usually serve ours on buns. –Mellyn
After tasting the Apricot Chicken at the Olive Garden, I had to have an apricot sauce of my own. The whole family enjoyed this sweet beef experiment. The leftover sauce was great on stir fried veggies, too! –Mellyn Continue reading
A more predictable food storage meal, shepherd’s pie is still a hit at our house. Although I confess that in times of plenty we like a nice thick layer of cheese baked on top, it’s actually pretty decent minus the cheese, too.