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.

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Elote-Inspired Cold Corn Salad

This is the first corn salad I've ever had.  In other words, it's the first time I've eaten cold corn.  It's different (my son called it "refreshing"), and a nice way to shake up a boring can of corn.  This recipe is a fun take on Mexican elote using pantry-friendly ingredients including lime juice and freeze-dried monterey jack cheese.   

ELOTE-INSPIRED COLD CORN SALAD

PREP TIME:  30 minutes
COOK TIME:  0

INGREDIENTS

• 2 cans whole kernel corn, drained
• 1/4 c. mayonnaise
• 1/2 c. freeze-dried monterey jack cheese (NOT rehydrated)
• 2 tsp. lime juice
• 1/2 tsp. dried cilantro
• 1/4 tsp. salt

DIRECTIONS

In a medium serving bowl, stir together all the ingredients except the corn.  Cover and refrigerate 20 minutes.  Stir in the corn and refrigerate an additional 5 minutes.

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Chocolate Strawberry Oat Breakfast Drink

This is a great way to dress up a breakfast drink.  You know, the powdered kind with vitamins that you mix with milk?  With oatmeal and strawberries added, it basically makes a whole breakfast for one!

Using freeze-dried strawberries and either powdered or shelf-stable milk makes this a pantry-friendly recipe, too.  So you can always have this on hand without a trip to the store.

CHOCOLATE STRAWBERRY OAT BREAKFAST DRINK

PREP TIME:  10 minutes
COOK TIME:  0

INGREDIENTS

• 1 packet chocolate instant breakfast drink (such as Carnation Breakfast Essentials) or 2-3 Tbsp. chocolate breakfast drink powder (such as Ovaltine)
• 1 c. milk, reconstituted from dry (see powdered milk and shelf-stable milk suggestions here)
• 1/3 c. quick oats
• 2/3 c. water
• 1/2 c. freeze-dried strawberries (I like this brand; also available here and here)
• 1-2 tsp. strawberry jam
• 1/2 tsp. chia seeds (optional)

DIRECTIONS

Place oats and water in a microwave-safe bowl.  Microwave on high power 1 - 1  1/2 minutes.  Let cool on the counter about 5 minutes.  Pour milk and chocolate drink powder into a smoothie maker or blender.  Add strawberries, cooled oats, jam, and chia seeds.  Blend until combined.

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Italian Vegetable Wheat Berry Bowl

Wheat berries aren't actually berries.  A wheat "berry" refers to the whole grain.  Wheat is a great long-term food storage item and has a lot of health benefits, too.  (See what I'm talking about here.)  If you have a gluten allergy or sensitivity, though, try another grain in place of the wheat, such as rice or barley.

This healthy dish is a nice way to serve vegetables, and a nice way to dress up wheat. 

ITALIAN VEGETABLE WHEAT BERRY BOWL

PREP TIME:  50-55 minutes
COOK TIME:  included

INGREDIENTS

• 1 c. wheat berries (available here; also available here in #10 cans that store about 30 years)
• 1 can Italian petite diced tomatoes (undrained)
• 1 c. freeze-dried zucchini 
• 8 oz. tomato sauce
• 1/2 tsp. Italian seasoning
• 2 Tbsp. dried onions
• about 2 Tbsp. pine nuts (optional)
• balsamic vinegar (optional)

DIRECTIONS

Place zucchini, tomato sauce, Italian seasoning, onions, and diced tomatoes in a bowl to rehydrate the zucchini.  Stir occasionally.  Place wheat berries in a saucepan with 3 c. water.  Bring to a boil over high heat.  Boil for 5 minutes.  Reduce heat to low and cover with a lid.  Simmer on low 45 minutes.  Microwave the tomato-zucchini mixture 4-5 minutes until warm.  Drain the wheat berries.  Place the wheat berries into a serving bowl.  Pour warm tomato-zucchini mixture on top.  Sprinkle with pine nuts.  Drizzle with balsamic vinegar.

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Applesauce Bread

This nice little sweet bread is delicious with apple butter or peanut butter.  The original recipe is almost entirely pantry-friendly, meaning all the ingredients can be stored in the pantry.  The only non-pantry ingredient in this bread is one egg, which I substituted with freeze-dried egg, and it came out just as beautifully.  I really love that easy substitution!  I've been doing it a lot lately.

There's no oil or butter in this bread, and the applesauce sweetens it nicely with a little help from brown sugar.  The pecans are optional, but I think they add nice variety.

APPLESAUCE BREAD

PREP TIME:  10-15 minutes
COOK TIME:  about 25 minutes

INGREDIENTS

• 2 c. flour
• 1/2 c. packed brown sugar (find a substitution here if you're out; the substitution keeps longer in the pantry than brown sugar, too)
• 1  1/2 tsp. apple pie spice OR cinnamon
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1  1/2 c. applesauce
• freeze-dried equivalent of 1 egg, reconstituted (original recipe:  1 egg)
• 1/2 c. pecans, optional

DIRECTIONS

Mix together all the dry ingredients (not pecans) with a mixer.  Add in the applesauce and the freeze-dried egg (reconstituted), mixing briefly to combine.  Mix in pecans, if desired.  Pour into 4 mini loaf pans sprayed with cooking spray.  Bake at 350 degrees for about 25 minutes or until a toothpick inserted in the center comes out clean.  (Alternative:  bake in one 8x4 pan for 45-50 minutes or until a toothpick in the center comes out clean.)  Cool 15-20 minutes before removing from pans.

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White Au Gratin Potatoes (pantry-friendly!)

Don't you think au gratin potatoes are the perfect comfort food?  I put together this creamy potato recipe by mixing & matching two recipes to create this pantry-friendly version, and I think it's just right.  It's made from mostly freeze-dried and dehydrated foods, so this recipe is one you can keep on hand any time.  

Plus, it's delicious.

WHITE AU GRATIN POTATOES

PREP TIME:  10 minutes
COOK TIME:  55-60 minutes

INGREDIENTS

• 3 c. dehydrated potato slices (I got mine here; also available here.)
• 2 Tbsp. flour
• 2 Tbsp. corn starch
• 2 Tbsp. powdered milk (Remember, I prefer Nido brand from Nestle.  It's whole milk so it has a better taste than standard nonfat dry milk, in my opinion.  I find it at my local store in the Mexican foods section.  See my substitution list for other options.)
• 2 Tbsp. powdered butter (I use this brand; also available here and here)
• 1 tsp. salt
• 1 tsp. onion powder
• 1 tsp. thyme
• 1/2 c. parmesan cheese
• 2  3/4 c. boiling water

DIRECTIONS

Preheat oven to 350 degrees.  Place potatoes in a greased 8x8 pan.  In a separate bowl, combine all the dry ingredients.  Mix well.  Pour boiling water into the dry mix, then whisk quickly to make a creamy sauce with no lumps.  Pour the sauce over the dry potatoes.  Cover the pan with foil and bake for 35 minutes, then remove the foil and bake an additional 15-20 minutes or until potatoes are tender.

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Chicken Broccoli Rotini

This recipe is a winner, if I don't say so myself!  A little parmesan cheese gives it just the right hint of cheese, and the freeze-dried chicken and broccoli are amazing, I think.  It's pretty great that you can have chicken and broccoli that tastes so fresh after coming straight from a can.  I love that.

Plus, this whole dish is ready in less than 30 minutes.  No chopping or dicing or slicing.  Easy peasy!

CHICKEN BROCCOLI ROTINI

PREP TIME:  5-10 minutes
COOK TIME:  17 minutes

INGREDIENTS

• 16 oz. rotini pasta
• 2 c. freeze-dried broccoli (also available here)
• 1 c. freeze-dried chopped chicken (also available here)
• 1 can cream of chicken soup
• 1 tsp. chicken bouillon
• 1/2 c. parmesan cheese
• 1/2 tsp. garlic powder
• 1/2 tsp. oregano
• 1/2 c. water

DIRECTIONS

Bring a large pot of water to boil, then add the rotini, broccoli, and chicken.  Boil for 12 minutes.  Remove from heat and let sit 5 minutes.  Meanwhile, in a separate bowl, whisk together the remaining ingredients.  Drain the rotini with broccoli and chicken.  Place in a serving bowl.  Stir in the creamy mixture until all the pasta is well-coated.

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Grandma's Lemon Cake Cookies

This was my grandmother's recipe, and it's now my youngest son's favorite cookie.  If you love lemon, you have to try these cookies!

With so few ingredients, they are quick and easy to make.  I mean about-20-minutes "easy."

I only had to make one swap to make this recipe pantry-friendly, too.  And, in my opinion, it makes these cookies just that much easier to make.

GRANDMA'S LEMON CAKE COOKIES

PREP TIME:  about 15 minutes
COOK TIME:  6-7 minutes

INGREDIENTS

• 1 box lemon cake mix
• 1/3 c. oil
• 1 Tbsp. lemon juice
• equivalent of 2 freeze-dried eggs, reconstituted (The original recipe calls for 2 eggs.  There are other options for egg substitutions besides freeze-dried if you want to try them.  Find them here.)
• powdered sugar, optional

DIRECTIONS

Place the eggs, oil, and lemon juice in a large mixer bowl.  Mix in the cake mix on low speed until it is blended and sticky.  Place the dough in 1-inch balls on cookie sheets about 1 inch apart.  Bake at 375 degrees for 6-7 minutes.  Do not overbake!  Dust with powdered sugar, if desired.  

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Taco Pie

I really do love the simplicity of pantry-friendly recipes.  Having all these ingredients on hand in a pinch is fabulous!  The ingredients are mainly canned and freeze-dried, and it comes together quickly.

And this taco pie is delicious!  So that makes it perfect.

TACO PIE

PREP TIME:  about 20 minutes (plus 2 hours for cheese rehydrating)
COOK TIME:  25-35 minutes

INGREDIENTS

• 1 c. freeze-dried monterey jack cheese, rehydrated (This is my favorite brand.  Rehydrating just takes a little cold water and 2 hours in the fridge.)
• 1 c. freeze-dried beef crumbles, rehydrated (I get mine here.  Soooo convenient.)
• 3 Tbsp. dried minced onions
• 1 can black or pinto beans, drained and rinsed
• 1  1/2 c. dry milk, reconstituted (or other milk options like shelf-stable milk or evaporated milk mixed with water)
• equivalent of 3 eggs reconstituted from freeze-dried
• 1 tsp. taco seasoning mix
• 3/4 c. baking mix (Bisquick)
• 1 can diced tomatoes, undrained

DIRECTIONS

Reconstitute the cheese 2 hours ahead of time, following package directions.  Reconstitute beef crumbles, following package directions.  Preheat the oven to 400 degrees.  Meanwhile, in a medium bowl, mix with an electric mixer the milk, eggs, taco seasoning, and baking mix until smooth.  Spray a deep-dish pie plate with cooking spray.  Place the beef crumbles in the pie plate.  Sprinkle with onions.  Place beans on top.  Pour the baking mix mixture carefully over the top.  Bake for 25-30 minutes.  Remove from oven and pour the tomatoes over the top, then sprinkle with the cheese.  Return to the oven for 4-5 minutes or until the cheese is melted.

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Orange Vanilla Jello

I don't use jello very often, but I like it for a different way to serve fruit.  My family really likes this recipe, too!  And I love "fresh" fruits that are pantry-friendly.

You can see from this peek-a-boo picture (before I spread all the topping) that this dish is nice and fruity.  Yum!

ORANGE VANILLA JELLO

PREP TIME:  15 minutes
CHILL TIME:  about 4 1/2 hours

INGREDIENTS

• large package orange jello (6 oz. sugared package; less if it's sugar-free)
• 3  11-oz. cans of mandarin oranges
• small package instant french vanilla (or vanilla) pudding mix (3 oz. sugared package; less if it's sugar-free)
• 1 envelope Dream Whip mix
• 1  1/2 c. shelf-stable milk or powdered milk, reconstituted (See my fresh milk substitute suggestions and preferences here; I used Nido and it was great)
• 2  1/2 c. boiling water
• 1/2 c. ice cold water

DIRECTIONS

Drain one of the cans of oranges into an 8x8 pan, setting the oranges aside.  Stir jello into boiling water until dissolved.  Stir in cold water.  Pour into the pan and stir the orange liquid.  Drain the remaining cans of oranges, discarding the liquid.  Add all 3 cans worth of oranges into the jello.  Refrigerate until set, about 4 hours.  About 10 minutes before serving, pour milk into a medium bowl.  Whip in the pudding mix and Dream Whip mix.  Spread over the firm jello.  Refrigerate before serving.

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Chicken Broccoli Crepes

This is on the fancy end of pantry-friendly recipes!  I was so pleased to find out I could make my favorite crepe recipe using some pantry-friendly substitutions.  Yay!

I'll tell you that I'm a huge fan of shortcuts, especially when it comes to crepe-making.  So although this is probably the least "easy" of all the easy recipes I'm posting here, the way I do it makes a difference. 

I have been using the most amazing crepe maker for several years now.  It was made by Velata, which is no longer in business, but I'm telling you it's the easiest way to make crepes.  It's a lot like this cordless crepe maker from amazon.com.  You dip the non-stick pan in the crepe batter so it gets just the right amount (already spread evenly).  It's no-mess and definitely the fastest way to make crepes.  I highly recommend it, but I'll give directions for making crepes in a regular skillet, too.

As a bonus, the crepe recipe I have makes enough crepes to have for dessert with a little Nutella.  You're welcome.

But I digress.  This lovely chicken broccoli crepe dish is made from freeze-dried foods and other pantry-friendly staples, so it's great in a pinch.  

CHICKEN BROCCOLI CREPES

PREP TIME:  10 minutes
COOK TIME:  about 1 hour

INGREDIENTS

• 1 Tbsp. butter-flavoring shortening
• 1 1/2 c. flour
• 1 1/2 c. milk (reconstituted from powdered, or shelf-stable; see pantry-friendly milk options here)
• 2 freeze-dried eggs, reconstituted (available here and here)
• 2 c. freeze-dried monterey jack cheese, reconstituted (available here and here)
• 3 c. freeze-dried broccoli (available here and here)
• 2 c. freeze-dried chopped chicken (available here and here)  (You can use 2 cans of chunk chicken breast, drained, if needed, but the freeze-dried tastes much better in this recipe.)
• 1 c. water
• 1/2 c. powdered creamer (coffee creamer)
• 1 c. flour
• 2 c. chicken broth
• 1 Tbsp. parsley
• 1 tsp. paprika
• 1/2 tsp. garlic salt
• Nutella for the extra crepes.  Just sayin'. 

DIRECTIONS: CREPES

Rehydrate cheese according to package directions (only for about 30 minutes).  Place chicken and broccoli in a bowl of hot water with enough water to cover the chicken and broccoli.  Start the crepes by melting the butter-flavor shortening in a large microwave-safe mixing bowl.  Using a mixer, mix the eggs into the shortening.  Add flour and milk a little at a time, mixing after each addition.  Heat and grease a skillet (unless you are using a cordless crepe maker similar to the one I'm in love with from Velata).  Pour approximately 1/4 c. batter into the hot skillet, rotating the skillet to cover the whole bottom of the skillet with a thin layer of batter.  Cook over medium heat until small bubbles or holes appear in the crepe, then flip over like a pancake to brown the other side for about 1 minute.  Keep crepes warm wrapped in a clean kitchen towel, with paper towels in between to keep them from sticking together.  (I use a tortilla warmer to keep mine warm.  Like this --or these bags work, too.)

DIRECTIONS: FILLING

Meanwhile, in a large saucepan over medium-high heat, stir together the water, creamer, flour, chicken broth, parsley, paprika, and garlic salt.  Bring to a boil, stirring often.  Reduce heat to low and stir in the rehydrated cheese, stirring until well-mixed.  Stir in the rehydrated chicken and broccoli, then cover with a lid and keep warm on low, stirring occasionally.  Fill crepes with filling. 

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Lemon Spinach Pasta

This is one of my very favorite pasta dishes!  It only took a couple of changes to make this a pantry-friendly, shelf-stable recipe, and it was just as delicious as the regular recipe.  So I'm really excited, to be honest with you!  I love that this is a recipe I can make in a pinch or in an emergency without a trip to the store for anything fresh.

Plus, it comes together SO fast.  The angel hair pasta--my favorite--cooks quickly because it's so thin.  And the rest of the ingredients are even faster.  Win-win.

LEMON SPINACH PASTA

PREP TIME:  5-10 minutes
COOK TIME:  5-6 minutes

INGREDIENTS

• 16 oz. angel hair pasta
• 1 tsp. garlic salt
• 4 Tbsp. butter (find pantry-friendly substitute options here; I prefer the powdered butter reconstituted with water plus a little oil)
• 4 Tbsp. lemon juice
• 2  1/2 - 3 c. freeze-dried spinach (available here; or you can dry your own with a food dehydrator)

DIRECTIONS

Rehydrate powdered butter (or melt butter-flavor shortening) and stir in lemon juice and garlic salt.  Cook pasta according to package directions.  During the last minute of cooking, add spinach to the boiling pasta.  Drain pasta and spinach.  Place in a serving bowl.  Drizzle with butter-lemon juice mixture and stir until well-combined.

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