I remember my great grandmother making this squash recipe at a large family gathering. I think it was the first time I tasted zucchini and liked it! Since then, I’ve developed quite an appetite for this prolific vegetable, and it’s on our table year round! We don’t use a lot of Velveeta at our house, but it stores reasonably well (for about 6 months at a time) and provides some variety when my kids get tired of the same veggies. –Mellyn Continue reading
Straight from Krysten’s recipe box into my food storage conversion machine and onto our plates! We love this over pasta or rice. Thanks for dinner, Krysten! Continue reading
This is a wonderful soup that is easy and healthy. This version is quick because I used canned black beans. 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 is an adaptation from a recipe brought to us by Natalie T. when our second daughter was born! We loved it and had to add this to our family favorites! I only needed to change a couple things to make it completely shelf stable. Enjoy! Continue reading
The last time I stocked up, when they were $.29 a piece, the checker honesty asked, “What are you going to do with all these cans of diced green chilies?” Instead of just laughing to myself, which is my normal reaction to these types of questions, I spouted off a list of almost ten recipes I make with my tiny little cans. I wasn’t trying to stop her short, but for some reason I wanted her to see that my 57 little cans were not going to just sit on my shelf, but be made into wonderful meals for my family.
I wondered, since then, if I enticed her enough with my recipe list to go buy herself a few cans? Hopefully this weeks recipes may just entice you.
My sister’s recipe!
Soft homemade Taco Shells that are easy to roll, and a basic sauce made from creamed soups make this easy to create, “off the shelf.”
This recipe is adapted from one I received at a “kitchen” wedding shower. It has always been one of our favorites! It tastes best if you make it the day before; giving the flavors more time to blend. You can also dress it up by keeping the tortillas whole and rolling the chicken mixture into enchiladas. If you do this, I’d recommend reserving about 1/2 of the soup mixture and adding chicken to the other half. Fill your tortillas with the chicken mixture and pour the reserved “soup” mixture over the top before baking.
This recipe came together after I saw a picture of a white navy bean soup with corn in it. Creamy and delicious, this hearty soup makes a super satisfying lunch or dinner. Try it with real bacon bits sprinkled on top, too! –Mellyn
- 3 tablespoons white bean flour*
- 1/4 cup flour — (optional, add it if you’d like a thicker soup)
- 2 tablespoons dry milk powder
- 1/4 teaspoon garlic powder
- 1 Tablespoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 cups water
- 1 teaspoon cumin
- 2 15-ounce cans white beans, drained and rinsed — or 1 cup of dry beans cooked to yield about 3 cups beans
- 1 15-ounce can corn, undrained
- 1 4-ounce can diced green chiles
- 1/3 cup parmesan cheese
- 1 7.6-ounce can table cream
- Whisk bean flour, flour, dry milk powder, garlic, onion, salt and pepper into water until smooth.
- Bring to a boil. Boil and stir for 1-2 minutes.
- Add cumin, white beans, corn and diced green chiles and heat until near boiling.
- Stir in parmesan cheese and table cream. Heat until dissolved and warm, but DON’T boil it or the cream will curdle!