Pantry-Friendly Roast Beef and Gravy over Potatoes

There is NO easier way to make potatoes and gravy with roast beef!  I'm not kidding.  You are going to love this.

This is a great recipe to make in a pinch, so let me tell you about my pinch.  The COVID-19 panic buying was in full swing when I was shopping for our Easter dinner meal.  I couldn't get butter, milk, eggs, flour, yeast, pasta, rice, and most meat.  So in order to pinch-hit what was supposed to be a meal for a special occasion, I fell back on this classic favorite.  Being pantry-friendly-minded, I already had the ingredients on hand.  And it was perfect.  

I was introduced to canned roast beef and gravy in a cookbook a few years ago.  (You can see what you're looking for at this amazon.com link, but don't look at the price.  Sheesh.  It's much more affordable at your local grocery store.)  This is cooked roast beef, canned, in gravy.  You can find it in the canned meat section of your grocery store near the tuna and deviled ham and canned chicken breast chunks.

If you aren't able to find it locally, I will give you a suggestion for a substitute at the end of the recipe.  (My go-to- grocery store stopped carrying it, so I have to go to a different store to find it.  I've tried both the original and the substitute.  I like the original better, but the substitute is fine, too.  Options are good!)

PANTRY-FRIENDLY ROAST BEEF AND GRAVY OVER POTATOES

PREP TIME:  10-15 minutes
COOK TIME:  included

INGREDIENTS

• 3 cans roast beef with gravy* (made by Hormel, Hereford, and Armour)
• 6 cups mashed potatoes, made from potato flakes according to package directions

DIRECTIONS

Pour the roast beef and gravy into a saucepan.  Heat through.  Serve over prepared mashed potatoes.

* For this recipe, you want roast beef with gravy, but also available is roast beef in beef broth.  These are not the same.  Roast beef with gravy is ready to eat, while the roast beef in beef broth is just the beef without sauce (similar to a can of tuna).  If you cannot find roast beef with gravy, you can substitute roast beef in beef broth this way:  Drain the cans of roast beef, discarding the liquid.  Make 3 packets of brown gravy, according to package directions.  Stir in the roast beef and heat through.  

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Tomato Bisque

I'm kind of a tomato soup snob.

I love tomato soup, but it has to be GOOD tomato soup.

This tomato soup recipe is my favorite one, in part because it's ridiculously simple and fast, but mostly because it's delicious.  It's even got some extra hidden vegetables in it, so that's a win-win in my book.  We *love* this soup at my house.

TOMATO BISQUE

PREP TIME:  5 minutes
COOK TIME:  10 minutes

INGREDIENTS

• 64-oz. bottle of V-8 juice
• 28-oz. can crushed tomatoes, undrained
• 1 tsp. basil
• 1 c. powdered creamer (like in the coffee aisle) + 2 c. water (original recipe:  2 c. half-and-half)

DIRECTIONS

Whisk the powdered creamer and water together in a large soup pot.  Stir in juice, tomatoes, and basil.  Heat through to just boiling.  Serve.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

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Overnight Cracked Wheat Cereal with Mix-Ins

I've said it before, but I'm not much of a breakfast maker.  I like to just get up and eat without much preparation.  This overnight cracked wheat cereal is just the thing, especially on cold mornings when something hot just hits the spot.

If you missed my post about the health benefits of wheat, be sure to check it out there.  You can buy cracked wheat, but if you have whole wheat berries, you can crack the wheat yourself--just follow the easy directions there at the link.

You can go so many directions with the mix-ins for this recipe that you can find something for just about every taste.  The majority of the mix-ins are pantry-friendly, but you'll notice a few that aren't such as fresh fruit).  Any that aren't pantry-friendly can be substituted for those that are (such as canned or dried fruit).  Try your own ideas for mix-ins, too!

OVERNIGHT CRACKED WHEAT CEREAL WITH MIX-INS

pictured:  overnight cracked wheat with peach melba mix-ins

PREP TIME:  5 minutes
COOK TIME:  8-10 hours

INGREDIENTS

• 2 c. cracked wheat
• 6 c. water
• pinch of salt
• mix-ins of choice for individual servings (see below)

DIRECTIONS
Place cracked wheat and water in a crock pot.  Cover and cook on low for 8-10 hours.

MIX-IN OPTIONS (for single servings of about 1 c.)

• any berry:  1-2 tsp. jam and 1/4 c. fresh or frozen berries
• apple cinnamon:  1/2 tsp. cinnamon and 1/4 c. applesauce
• cherry almond:  1 Tbsp. slivered almonds and 1/4 c. chopped fresh or dried cherries
• chocolate peanut butter:  2 tsp. cocoa, 1 Tbsp. peanut butter, and 3 tsp. sugar
• cranberry pecan:  1 Tbsp. whole berry cranberry sauce, 1 Tbsp. chopped pecans, 1 tsp. sugar
• German chocolate:  1 Tbsp. dried coconut, 1 Tbsp. chopped pecans, 2 tsp. cocoa, and 2 tsp. sugar
• peach melba:  2-3 tsp. raspberry jam and 1/4 c. chopped peaches

pictured:  overnight cracked wheat with cherry almond mix-ins

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

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Pickles-n-Cheese Macaroni Salad

This recipe came about when I was in a pinch.  I planned to make a macaroni salad to take to a potluck, but it seemed too boring, so I added some ingredients and took some out.  The result was this pickles-n-cheese macaroni salad, which I have been making ever since.  I was a little self-conscious about feeding my made-up salad to friends since I had messed with the recipe, so I was both surprised and relieved when a couple of people searched me out ("Who made this one?") to tell me, "It's so good!"

This yummy macaroni salad only needed one switch to make it pantry-friendly.  So it's always available in a pinch!

I really love this simple salad.  It's my summer go-to with anything from the grill.  

PICKLES-N-CHEESE MACARONI SALAD

PREP TIME:  about 30 minutes, not including cheese rehydration time of 2 hours)
COOK TIME:  included

INGREDIENTS

• 1 c. freeze dried cheddar cheese, rehydrated according to package directions; allow 2 hours (This is my favorite kind of freeze-dried cheese, hands down.)
• 16 oz. elbow macaroni
• about 25 dill pickle slices
• 1 1/4 c. mayonnaise
• 1 Tbsp. yellow mustard
• 2 Tbsp. vinegar
• 1 tsp. salt

DIRECTIONS

Rehydrate freeze-dried cheese according to package directions, about 2 hours.  In a large pot, cook macaroni in water according to package directions.  Meanwhile, combine the mayonnaise, mustard, vinegar, and salt in a large salad bowl.  Place pickle slices on a paper towel to drain as much as possible, then chop them finely.  Stir the chopped pickles and the rehydrated cheese into the creamy mixture.  When the macaroni is cooked, drain and rinse with cool water to cool it as much as possible.  Once cooled (but not dry), stir it into the creamy mixture.  Refrigerate at least 1 hour before serving.  

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Pantry-Friendly Corn Bread

This recipe is a simple, pantry-friendly take on corn bread, so that means you can make it any time without needing fresh ingredients.  Handy in a pinch, right?

PANTRY-FRIENDLY CORN BREAD

PREP TIME:  15 minutes
COOK TIME:  20-25 minutes

INGREDIENTS

• 3/4 c. corn meal
• 1  1/4 c. milk (either shelf-stable or reconstituted from powdered or evaporated; see options here)
• 1  1/2 c. flour
• 3 tsp. baking powder
• 1 tsp. salt
• 1/3 c. sugar
• 1 egg equivalent, reconstituted (I like the dehydrated kind here, but you can see other options here)
• 1/4 c. oil

DIRECTIONS

In a medium bowl, mix the corn meal, milk, egg, and oil.  Let stand for at least 5 minutes.  In a large bowl, mix the flour, baking powder, salt, and sugar.  Pour the wet ingredients into the dry ingredients and stir only until combined.  Bake in an 8x8 pan sprayed with cooking spray at 400 degrees for 20-25 minutes.  (Alternatively:  makes 31 mini muffins cooked for 15 minutes.)

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Cheesy Cauliflower Soup

This soup has been a family favorite for years!  So much so that I was a little nervous about making the changes required to make it a pantry-friendly soup.  I left out one of the main ingredients because I don't like the taste of the dried version (carrots), and I was using freeze-dried cauliflower for the first time ever.

But I was nervous for nothing.  I couldn't believe how well this turned out.  So in a pinch, without fresh ingredients, I still can make one of our favorite comfort foods.

CHEESY CAULIFLOWER SOUP

PREP TIME:  35 minutes
COOK TIME:  15 minutes

INGREDIENTS

• 3 c. freeze-dried cauliflower (I used this brand)
• 4 c. very hot water
• 2 tsp. chicken bouillon
• 4 Tbsp. butter powder (I used this brand; also available here and here)
• 3 Tbsp. water
• 1 Tbsp. oil
• 1/4 c. flour
• 3  1/2 c. milk (either reconstituted from dried or evaporated, or shelf-stable milk; see options here)
• 1 tsp. salt
• 1  1/2 c. freeze-dried cheddar cheese (I like this brand the best.)

DIRECTIONS

Put cauliflower, 4 c. very hot water, and chicken bouillon in a bowl with a lid.  Let sit 20 minutes, stirring occasionally.  After 20 minutes, turn the stove heat to medium-high while combining in a large soup pot the butter powder, 3 Tbsp. water, oil, and flour.  Whisk together until the mixture becomes a thick paste.  Slowly whisk in milk and salt.  Whisk mixture occasionally to keep from sticking to the bottom until it comes to a boil.  Boil for 2 minutes while stirring.  Reduce heat to medium.  Stir in cheese, boiling and stirring for 3 minutes.  Do not drain the cauliflower; pour the cauliflower and water into the pot.  Cover and simmer on low for 10-15 minutes, stirring every 5 minutes.

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Easy Chicken Tetrazzini

I have to say up front that my family LOVED this recipe!  You may not believe this yummy cheesy noodle dish can be made with only ingredients from your pantry, but just watch!

Freeze-dried chicken remains one of my favorite go-tos for any recipe calling for "chopped, cooked chicken) because it's so much less work with the same taste.  So that was an easy pantry-friendly switch from the original recipe, and the rest was just as easy.

EASY CHICKEN TETRAZZINI

PREP TIME:  15-20 minutes (not including rehydrating time for freeze-dried foods)
COOK TIME:  40-45 minutes

INGREDIENTS

• 16 oz. linguine
• 2 1/2 c. freeze-dried monterey jack cheese, rehydrated according to package directions (takes about 2 hours)
• 2 c. freeze-dried chicken chunks, rehydrated according to package directions (or 12.5-oz. can chicken breast chunks, drained)
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1/4 c. butter powder mixed with 2 Tbsp. oil and 2 Tbsp. water  (I like this kind; also available here and here.  If you prefer to use butter flavor shortening as your butter substitute, omit the 2 Tbsp. oil and 2 Tbsp. water from the recipe)
• 1/2 c. chicken broth (or 1/2 c. water and 1/2 tsp. chicken bouillon)
• 2 tsp. parsley
• 1/4 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 c. parmesan cheese

DIRECTIONS

Rehydrate freeze-dried cheese (allow 2 hours) and freeze-dried chicken (allow about 15 minutes).  Preheat oven to 350 degrees.  Cook linguine according to package directions.  Meanwhile, combine butter powder with 2 Tbsp. oil and 2 Tbsp. water in a large bowl.  Stir in soups, chicken broth, parsley, garlic powder, and salt.  Stir in rehydrated chicken.  When linguine is cooked, drain it and stir it into the creamy chicken mixture.  Spray a 9x13 pan with cooking spray.  Pour the pasta-chicken mixture into the pan.  Sprinkle with rehydrated monterey jack cheese and parmesan.  Cover with foil and bake 30 minutes.  Remove the foil and bake an additional 10-15 minutes.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

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