Food Recipe / prep ideas help

briches

Veteran Member
Could we share some simple recipes that can be done with canned items- not fridge/freezer? Was thinking this could help us all.
 

SouthernBreeze

Veteran Member
Great idea! I could use new recipes myself.

I'll start with one I use often when I'm not feeling well enough to cook.

Chili and Rice

1 can chili of your choice heated and poured over hot cooked rice. You can dress it up anyway you like. I like hot, crusty, garlic bread with mine. Cheese on top is an option.
 

TerriHaute

Hoosier Gardener
This is one that is tasty and could easily be adapted to work using canned goods. Use canned (Keystone is good) ground beef or even hamburger rocks instead of the ground beef, reconstitute with water some dried onion or dried chives if you don't have fresh, and tomato paste if you don't have ketchup. There are a lot of recipes that would work using mostly canned goods with a little creative substitution.

Willy Strange's Good Soup

1 onion, diced
1 T. oil
1 lb. ground beef
Two 10-3/4 oz. cans minestrone soup
10-3/4 oz. can tomato soup
15-oz. can ranch-style beans (Ranch Style is a brand but chili beans would work)
10-oz. can diced tomatoes with green chiles (Rotel)
2 c. water
1/4 c. catsup
1/8 t. salt
1/8 t. pepper


In a Dutch oven over medium-high heat, sauté onion in oil. Add beef and brown; drain. Add remaining ingredients; bring to a boil. Reduce heat to low. Cover and simmer for about 30 minutes, or until soup thickens. Makes 8 servings.
 

TerriHaute

Hoosier Gardener
This is one that we like and I have often thought it could be made from preps with a little tweaking. One of the smallish jars of salsa is just the right size and I use a drained regular sized can of sweet corn instead of frozen when I make it. I also thought canned sausages could be used if they are added toward the end of cooking time to prevent crumbling. This would be a good recipe for a thermal cooker.

Slow Cooker Spicy Beans with Smoked Sausage

Ingredients
  • 1 package smoked sausage (12-16 ounces cut into 1-inch pieces)
  • 1 can kidney beans (16 ounces drained and rinsed)
  • 1 can black beans (16 ounces drained and rinsed)
  • 1 can great northern beans (16 ounces drained and rinsed)
  • 1 ½ cups frozen corn
  • 1 ½ cups salsa
  • 1 large green pepper (chopped)
  • 1 large onion (chopped)
  • A ¾ cup of water
  • 1 teaspoon garlic powder
  • Teaspoon ground cumin
Instructions
  1. Mix all ingredients together in the slow cooker. Cook on low for 5-6 hours or until vegetables are done and sausage is cooked through.
  2. Serve hot.



Adapted from tasteofhome Slow Cooker cookbook
 

SouthernBreeze

Veteran Member
I have a cookbook titled, "Incredibly Easy Minute Rice Recipes". There are a couple from the cookbook that I use quite often that are very simple and tasty. I use regular rice and adapt it into each recipe.

Cajun Dirty Rice

1 28oz can Keystone ground beef or 1/2 lb pork sausage. I use 1 lb ground beef from my freezer. DH can't eat sausage.
1 small onion finely chopped
1 stalk celery or dehydrated celery of equal portion finely chopped
1 small clove garlic minced
2 cups of beef broth or chicken broth if using sausage
1 tablespoon Cajun seasoning
1 cup of regular rice

Cook sausage or ground beef, onions, celery and garlic in medium skillet over medium heat til meat is done and veggies are tender. Drain. Put back in skillet. Add broth, seasonings, and rice. Stir, and bring to a boil. Cover and simmer, until rice is tender and fluid is almost gone, stirring occasionally. Remove from heat and let stand a few minutes before serving. If it begins to get too dry, before the rice is tender, just add a bit of water while cooking.
 

ReneeT

Veteran Member
1 - 15-16 oz can mixed vegetables; drain, reserve liquid
1 - 1/2 pint canned chicken; drain, reserve liquid
2 - tablespoons fat (butter, chicken fat, shortning, oil)
2 - tablespoons flour
1 - can evaporated milk
1 - packet biscuit mix (add water only type)

Drain veggies, reserve liquid. Drain chicken, reserve broth. Melt butter in medium iron skillet, sprinkle flour on butter and stir, let brown a bit, then stir in the evaporated milk to make a thin-ish gravy- add a bit of the veggie water if needed. Add canned veggies and chicken, stir till hot and bubbling. Mix biscuit mix as per packet instructions using the chicken liquid, adding veggie liquid as needed to get correct amount. Top mixture in skillet with drop biscuits; bake until biscuits are browned.
 

nomifyle

Veteran Member
Canned ground beef, spaghetti sauce and spaghetti pasta.
Canned chicken (large can) and a box of stove top stuffing, DH gagged when I mentioned it, but I like it.
Salmon croquettes

I have flavored TVP to kind of "beef" up a ground meat recipe. I use to use it in the 80's and the ex never realized it wasn't all ground meat. I have bacon, beef and chicken flavors.

Could use the TVP in a big pot of soup, using canned veggies, along with some canned beef.

Canned sausage gravy over biscuits (I actually made some awhile back that were decent.) The biscuits can be cooked in a cast iron dutch oven over an open fire if necessary.

Canned chicken alfredo over rice or quinoa. DH would not eat this but I will.

The trouble with the things DH won't eat is I'd end up eating the whole thing, over the course of several hours.

Judy
 

WanderLore

Contributing Member
Here is one I used to make on the trail.
1 can stew, chili, soup, etc, anything you like.
dump that in the pot, fill that can with instant rice.
dump in pot. Fill can with water, dump in pot (forgot to add that) Cover and cook 5-10 minutes.
Thats it.
 
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SouthernBreeze

Veteran Member
For a quick casserole.....

1 box of au gratin, scalloped, or 3 cheese potatoes. Your choice.
1 can smoked ham, canned chicken, or 1lb ground beef (browned and drained). Mix and match with any box of potatoes of your choice
1/3 cup of chopped onion
1/3 cup of chopped green bell pepper
butter or oil

Prepare box potatoes according to package directions, adding a bit more milk. Brown onions and peppers in butter til tender. Add to potato mixture. Add whatever meat of your choosing. If using canned chicken or ham, pinch it up into smaller pieces, and drain off the liquid. Mix altogether, and bake according to box directions. During the last few minutes, I add shredded cheese all over the top, but that's optional. I also use canned milk for the recipe.

I should also add that when using canned milk, it works better in recipes if you mix one can of milk with one can of water. It makes almost a quart of milk.
 
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Zahra

Veteran Member
You guys made me hungry, so I looked up homemade hamburger helper recipes just now. I love the cheeseburger macaroni one so I found one I'm going to try tonight!
 

20Gauge

Has No Life - Lives on TB
We have been going with rice and canned tamales. Easy to fix and takes about 15 minutes

Also, canned spaghetti sauce with keystone ground beef added later.... again about 15 minutes to get it all together.

Easy peasy stuff that works from the pantry without heavy cooking time...

Was that what you were after?
 

Kathy in FL

Has No Life - Lives on TB
I have a ton of these recipes but they are on my other computer at home. I am going to mark this thread and hopefully get back to it when we get back to town. I'll look and see if I can find a few of them on this laptop but I don't expect too much. It only has 256G in memory and I didn't bring the right back up external drive (casualty of rushing out of the house instead of double checking).
 

Kathy in FL

Has No Life - Lives on TB
I do have a couple of my favorites that I will post from memory. I used banana chips for this one that I've rehydrated to make them "mashable."

7-Up Banana Bread

4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 cup butter, softened
2 cups granulated sugar
4 eggs (fresh, powdered, egg substitute, etc.)
2 teaspoons vanilla extract
2 cups mashed bananas (fresh or rehydrated and mashed)
1 cup 7-Up (one of those small 100 calorie cans is usually sufficient)

Heat oven to 350 degrees F. Stir together dry ingredients and set aside. Cream butter and sugar in a large bowl. Add eggs, beating well after each addition. Add vanilla and bananas, mixing well. Add dry ingredients alternating with the 7-Up, finishing with dry ingredients. Pour into 2 greased loaf pans. Bake for 45 minutes, until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing and cooling completely.
 

Kathy in FL

Has No Life - Lives on TB
Eggless Eggnog


8 cups milk (use reconstituted powdered milk)
1 3 oz package of French Vanilla Instant pudding
1/2 cup sugar (or you could use a sugar substitute)
2 tsp vanilla (the better your vanilla quality, the better your results.)
1/2 tsp of nutmeg

In a large bowl, mix the pudding with 1 cup of the milk. When pudding is formed, add in the remaining ingredients and mix very well.
 

Kathy in FL

Has No Life - Lives on TB
Butterscotch Milk

1 cup skim milk (use evaporated skim or powdered milk)
1 tablespoon brown sugar, packed
1/2 teaspoon butter-flavored extract
32 miniature marshmallows, divided

Place the milk, brown sugar, and extract in a heavy medium-size saucepan, and stir to mix. Place the saucepan over medium-high heat, and, stirring constantly, heat until the mixture begins to reach a boil. Reduce the heat to medium or medium-low, and add 20 of the marshmallows. Continue to heat, stirring constantly, until the marshmallows begin to melt. Remove the saucepan from the heat, and whip the mixture with a wire whisk until it becomes frothy. Place 6 of the remaining marshmallows in the bottom of each of 2 mugs. Pour the butterscotch mixture over the marshmallows, and serve immediately. Yield: 2 servings
 

Kathy in FL

Has No Life - Lives on TB
Ginger Apple Bars

Purchase one 14 ounce package gingerbread mix, add one egg and one cup applesauce instead of the liquid called for, and stir in one cup white raisins and ½ cup nutmeats. Mix thorough and spread the batter over a greased 8" x 12" x 1" pan and bake in a hot oven until cake springs bake from sides of pan. Cool slightly and ice (in the pan) with a thick orange butter-sugar icing. With a sharp knife cut into 1" x 4" bars. Yield: one dozen.
 

Kathy in FL

Has No Life - Lives on TB
Drunk Biscuits

3 ¼ c. biscuit mix
¼ t. salt
1 t. sugar
1 2/3 c. beer

Combine all ingredients and spoon into 12 sprayed muffin cups. Bake at 400 degrees F for 15 to 20 minutes or until biscuits are golden brown.
 

Grouchy Granny

Veteran Member
Chicken soup

1 can chicken breast chunks more if you want
Canned veggies - your choice (peas, carrots, corn) or dehydrated veggies
Chicken broth, bone broth - whatever you have on hand
Garlic powder to taste
Onion powder to taste or dehydrated onions
Salt if needed
Black pepper if needed
Thyme
Rosemary

Throw in crockpot and cook

Add noodles or rice if desired
 

Kathy in FL

Has No Life - Lives on TB
RABBIT POT PIE

2 med. sized rabbits
1 med. sized onion (chopped)
3 med. sized potatoes
1/2 stick butter
1 sm. can green peas or green beans
4 med. sized carrots
1 tbsp. Worcestershire sauce
2 tsp. salt
1/2 tsp. pepper
Flour

Place the rabbit in a stew pan, salt it and barely cover with water. Cook until tender. Wash potatoes and carrots thoroughly. Cook until done. When meat is tender, let cool, and remove meat from bones. Melt butter in skillet. Add meat, chopped onions and potatoes with salt and pepper. Cook for 5 minutes, stirring constantly. When well seasoned and mixed, place contents in a stew pot.

Measure the stock where the rabbit was boiled, and into each cupful stir 1 1/2 tablespoons of flour. Cut the carrots into 1 inch pieces and add them with the beans or peas and the Worcestershire sauce, and continue adding flour and water until the contents are covered. Make a thick pastry (like pie crust) to cover the contents. Place in a preheated oven at 350 degrees and bake until the crust is golden brown. Serve with tossed salad and dessert. Feeds 4 or 5 persons.
 

Sandcastle76

Contributing Member
“Cheater RBR” (red beans n rice) one package of Mahatma red beans n rice mix, one 12-16 oz package of sausage sliced in approx 1/2 inch rounds, then cut slices in half, put the amount of water required on package directions and put the sausage slices in the water, bring to a boil then add package contents, cook the required time, add one can of un-drained chili beans and one can of un-drained red kidney beans. (you may need to add a little more water once all ingredients are cooked) I also usually cook enough rice to make approx 2 cups cooked rice (3/4 to 1 cup raw) to “stretch it out”. It won’t be that delicious, Cajun thick gravy, type red beans (yummy) but let me tell, you it is good eating, warms you up and cost approx 7-8 bucks for a whole lot of grub, quickly. Serve with French bread, garlic toast or whatever breads you have on hand. This was my go to, boy teen-ager meal, when a pack followed my sons home from practice, game or whatever.

Now the Cajun in me screams Nooooo, not a mix...but sometimes ya gotta do what ya gotta do, cheap n fast.
 

Sandcastle76

Contributing Member
Hurricane Chili - it’s called this because all the ingredients come in cans and it only has to be warmed up. I believe I got this from either this board or the old squirrelly one.

1 can refried beans
1 can chicken broth
1 jar salsa
1 can whole kernel corn
1 can black beans
1 can “chili” beans

Open the cans a mix everything together in a large sauce pot (bean and corn juice too) and heat till it comes to a boil.
Serve over rice or tortilla chips
Note - I like it topped with grated cheese, jalapeño slices, chopped green onions and a big dollop of sour cream. Awesome & Easy !
 

SouthernBreeze

Veteran Member
“Cheater RBR” (red beans n rice) one package of Mahatma red beans n rice mix, one 12-16 oz package of sausage sliced in approx 1/2 inch rounds, then cut slices in half, put the amount of water required on package directions and put the sausage slices in the water, bring to a boil then add package contents, cook the required time, add one can of un-drained chili beans and one can of un-drained red kidney beans. (you may need to add a little more water once all ingredients are cooked) I also usually cook enough rice to make approx 2 cups cooked rice (3/4 to 1 cup raw) to “stretch it out”. It won’t be that delicious, Cajun thick gravy, type red beans (yummy) but let me tell, you it is good eating, warms you up and cost approx 7-8 bucks for a whole lot of grub, quickly. Serve with French bread, garlic toast or whatever breads you have on hand. This was my go to, boy teen-ager meal, when a pack followed my sons home from practice, game or whatever.

Now the Cajun in me screams Nooooo, not a mix...but sometimes ya gotta do what ya gotta do, cheap n fast.
Oh yeah, sometimes cheap and fast is the way to go. We love Cajun Red Beans and Rice with Polish sausage mixed in. I have a recipe to make a quick version from scratch, but sometimes the Zatarain's version works for me, too.
 

Sandcastle76

Contributing Member
Chicken n Dumplings
You can also make chicken n dumplings using canned chicken - use the juice, can chicken broth, can cream of chicken soup and a basic dumplings recipe. I would sauté an onion in about 2-3 Tbs of butter first then start adding other ingredients. Roll out dumplings ( we like them thin), drop em in, and belly up to the table. The amount of chicken broth, meat n cream of chicken soup is contingent on the number of servings you need. Season to taste w coarse black pepper, onion powder, garlic powder, Tony’s etc. your choice.

Basic dumplings:
1 cup AP flour
2 tps baking powder
1/2 tps salt
1 Tbs butter or margarine
1/2 cup of milk
(you can add celery flakes or parsley flakes to the dry ingredients)

Mix dry ingredients together, cut in butter, stir in milk. I roll mine out 1/4 inch thick, then cut in strips with a pizza cutter. Drop them in once “chicken stew“ comes to a boil. Leave plenty of room and you can always double the dumplings recipe...I make an extra batch of dumplings just for my youngest son..this is his favorite dish. I usually use a pint of my home canned chicken, but I’ll admit I have used two of the big cans of canned chicken from Costco also.
 
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Sandcastle76

Contributing Member
Oh yeah, sometimes cheap and fast is the way to go. We love Cajun Red Beans and Rice with Polish sausage mixed in. I have a recipe to make a quick version from scratch, but sometimes the Zatarain's version works for me, too.
It’s our comfort food regardless of how long it takes. I love my “real” red beans n rice but hey, sometimes I don’t have 2 days .. lol
 

Sandcastle76

Contributing Member
Pasta Salad
2 cups elbow macaroni noodles - cook n cool (no al dente for this...let it swell up, let’s the mayo n ranch dressing get inside of them)
1 large onion chopped / diced
1 can whole kernel corn - drained
1 can red kidney beans - drained
** optional - chopped green onion tops for color and bell peppers
Mix ingredients together and add about a cup ?? of 1/2 mayo n half ranch dressing. You don’t want it runny but you don’t want it thick like potato salad either.
Season to taste ... Tony’s, s/p, etc. Its a carb heavy snack for teens before ball practice and makes a good side to sandwiches / burgers / chicken strips/nuggets, etc. Can also use it as meal - light lunch. This recipe makes a large amount.
 
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Sandcastle76

Contributing Member
I know that Kathy in FL has recipes out the whazoo...I just wished I had copied more of them down when reading all her stories. I’m loving the new “Ava” one because I lived a stones throw away from Breaux Bridge for 20+ years. This redneck-cajun misses me some of that atchafalaya basin peoples...got good ones where we are now, but those people and that area, is a special kind of special. Come to think of it, the Hurricane Chili recipe I posted may have come from her.
 

Kathy in FL

Has No Life - Lives on TB
Easy Peezy Arroz con Pollo

Take a package of yellow rice … brand name doesn't matter … and cook it up to the consistency that you like. Some people like their rice "sticky" and some people like it more like the consistency of white rice.

Then add a can of chicken and a can of drained English peas. Done.
 

Kathy in FL

Has No Life - Lives on TB
Beef Stew Over Ramen Noodles

One of the TNT recipes that I used when camping with the kids. Cook up your favorite brand of ramen. Drain so it is "dry" like spaghetti noodles. Then add about half the flavoring packet rather than a whole one. Put a ladle of beef stew on top. You can use home canned beef stew or commercially canned stew. I've also done it with Mulligatwany and Burgoo as well. Very filling after a long day of hiking … or chasing the kidlets. LOL And clean up is pretty easy as well.
 

Sandcastle76

Contributing Member
Easy Peezy Arroz con Pollo

Take a package of yellow rice … brand name doesn't matter … and cook it up to the consistency that you like. Some people like their rice "sticky" and some people like it more like the consistency of white rice.

Then add a can of chicken and a can of drained English peas. Done.
Would love this except for the English peas...will probably try it with another type of pea / bean..thanks for another recipe. I guess I’ll have to read all your stories agin, and this time copy the recipes...yep, great excuse to read them again ! Thanks.
 

Kathy in FL

Has No Life - Lives on TB
Would love this except for the English peas...will probably try it with another type of pea / bean..thanks for another recipe. I guess I’ll have to read all your stories agin, and this time copy the recipes...yep, great excuse to read them again ! Thanks.
You can use pigeon peas if you can get them. Or, while not "traditional" you can use canned diced carrots or whole kernel corn. Anything you want really.
 

Sandcastle76

Contributing Member
You can use pigeon peas if you can get them. Or, while not "traditional" you can use canned diced carrots or whole kernel corn. Anything you want really.
Was thinking black beans and whole kernel corn...will have to try that..with everybody grown up n out and the last one in college, I have to learn how to cook small..it is a real problem and unfortunately I don’t have any more freezer space to freeze large dish portions. I hate to admit it but the struggle is real for me. Makes me sound a bit shallow or dense, but I detest wasting good food.
 

SouthernBreeze

Veteran Member
Easy Peezy Arroz con Pollo

Take a package of yellow rice … brand name doesn't matter … and cook it up to the consistency that you like. Some people like their rice "sticky" and some people like it more like the consistency of white rice.

Then add a can of chicken and a can of drained English peas. Done.

I use that recipe a lot. The only difference is I add Cajun seasoning to the rice while it's cooking. Sometimes, I also add a bit of chopped onions and bell peppers, too, after sautéing them.
 

bethshaya

Veteran Member
I bake a large pack of Boneless chicken each week and store it in a Tupperware in the fridge. Sometimes I buy a Rotisserie Chicken instead. I use one of those to prep meals each week.

I do a Chicken and Dumplings Mock Up

2 Family size cans of Cream of Chicken soup
A cup or two of frozen mixed veggies (or a can of mixed veggies drained).
1 cup of water.
1 chicken breast cut into pieces or you can also use canned chicken in a pinch.
1 Package of Pillsbury Grands. You can either Bake it until just about done, then cut up and put into the soup, or you can cut up the raw dough and put into the soup IF you are using a crockpot. I usually do this meal in a crockpot 8 hours on low.

Variation - Chicken Tacos
Same baked chicken (or Rot. Chicken)
1 Can of Rotel Tomatoes with chili peppers
1 Can Black Beans
1 can Refried Beans
Tortillas of choice (we like street tacos for size)
Salsa (We like Mango Peach salsa for a sweet and spicy)


Chicken Soup
Either cut up fresh carrots and celery, use freeze dried, or Frozen mixed veggies (I change it up)
1 baked chicken breast from the fridge cut up into small pieces
1 48 oz can of chicken broth
1 cup of small pasta added in the last ten min (optional)


Chicken Ranch Pasta Salad
1 box of small pasta prepared (shells, elbows, etc)
1 baked chicken breast cut into pieces
1 packet of Hidden Valley Ranch Dressing Mix (or the Hidden Valley Ranch dressing about a cup)
Mayo (1 cup of using mix, 1/4 cup if using dressing)
Frozen mixed veggies (or canned)
 
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Kathy in FL

Has No Life - Lives on TB
I bake a large pack of Boneless chicken each week and store it in a Tupperware in the fridge. Sometimes I buy a Rotisserie Chicken instead. I use one of those to prep meals each week.

I do a Chicken and Dumplings Mock Up

2 Family size cans of Cream of Chicken soup
A cup or two of frozen mixed veggies (or a can of mixed veggies drained).
1 cup of water.
1 chicken breast cut into pieces or you can also use canned chicken in a pinch.
1 Package of Pillsbury Grands. You can either Bake it until just about done, then cut up and put into the soup, or you can cut up the raw dough and put into the soup IF you are using a crockpot. I usually do this meal in a crockpot 8 hours on low.

Variation - Chicken Tacos
Same baked chicken (or Rot. Chicken)
1 Can of Rotel Tomatoes with chili peppers
1 Can Black Beans
1 can Refried Beans
Tortillas of choice (we like street tacos for size)
Salsa (We like Mango Peach salsa for a sweet and spicy)


Chicken Soup
Either cut up fresh carrots and celery, use freeze dried, or Frozen mixed veggies (I change it up)
1 baked chicken breast from the fridge cut up into small pieces
1 48 oz can of chicken broth
1 cup of small pasta added in the last ten min (optional)


Chicken Ranch Pasta Salad
1 box of small pasta prepared (shells, elbows, etc)
1 baked chicken breast cut into pieces
1 packet of Hidden Valley Ranch Dressing Mix (or the Hidden Valley Ranch dressing about a cup)
Mayo (1 cup of using mix, 1/4 cup if using dressing)
Frozen mixed veggies (or canned)
Thank you, thank you, thank you. I'm growing feathers we are eating so much dang chicken. I shouldn't complain I suppose but this will add some variety to meals that I'm getting a little tired of.
 
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