Category Archives: Mushrooms
Creamy Pasta and Veggies
Freeze Dried Asparagus. I have tried many ways to hydrate and serve to my family. This recipe is by far the best! Actually, this recipe is good enough to make it to my final 19!
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Sweet n’ Spicy Spaghetti
This recipe is an adaptation of one I found several years ago on the Betty Crocker website. It’s sort of…well…sweet and spicy at the same time – a nice variation on traditional spaghetti sauce. I served mine over a layer of pasta covered by a layer of fresh spinach. Yum! –Mellyn
Beef Stroganoff
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.
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Stove Top Lasagna
Another classic from Karen! This quick meal is easy to satisfy my picky eaters.
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Chicken Pillows
I actually keep very little “cream of something” soups in my house, but this recipe has kept me buying at least a few every year. This is Karen’s recipe, of course I made just a few changes, but my food storage efforts haven’t altered the taste.
Thanks Karen for another go to meal!
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Italian Spaghetti Sauce
This sauce is jam packed with protein and flavor. The ingredients are so basic that it is easy to always have the things I need on hand to make a quick and delicious meal.
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Beef Noodle Bowl
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 
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Bow-tie Pasta with Blackened Chicken
After tasting a friend’s delicious blackened chicken pasta dish made with fresh ingredients, I had to find a way to make something similar with shelf stable ingredients! This is one of my all-time favorite food-storage recipes and definitely one of our family’s 19. –Mellyn
Yield: 10-12 servings
- 12 ounces pasta (we like bowties)*
- 1 tablespoon oil
- 1 or 2 13-ounce can(s) chicken
- 4 teaspoons blackening seasoning, divided**
- 1 4-ounce can mushrooms, drained
- 1 15-ounce can diced tomatoes
- 1 7.6-ounce can table cream
- 3/4 teaspoon garlic powder
- 1/4 teaspoon salt
- Cook pasta according to package directions.
- Toss chicken with 2 tsp blackening seasoning. Heat oil over high heat in a large skillet. Add chicken and sauté until it starts to brown a bit.
- Add mushrooms and tomatoes to chicken.
- Whisk garlic powder, salt and blackening seasoning into table cream. Add to chicken mixture.
- Heat until warm, but don’t boil or the cream will curdle.
- Drain pasta and add to skillet.
- At this point, you can bake pasta for about 20 minutes at 350 degrees and melt a little cheese over the top or just eat it from the skillet.
*I’ve made it several times using rice instead of pasta. If you’re doing this, you can reserve the liquid from your canned chicken, tomatoes and mushrooms and add about an extra 1/2 cup of water to cook the 1 1/2 cups rice.
**You can buy this or if the high cost gives you heartburn, I use Tom’s recipe that I found at http://allrecipes.com/Recipe/toms-blackened-seasoning/detail.aspx It makes about 24 teaspoons. I mix up a batch and keep it with my other spices.