Monday, February 20, 2017

Dry Chicken Salad Mix {Meal in a Jar}

Chicken salad is one of the many things that I love, but not so much anyone else in my family.  This mini meal in a jar option is perfect for small numbers, but you can definitely double or triple this recipe if you're feeding a lot.

Aside from the convenience of having ready made meals like this lining your shelves, these make excellent options for camping, hunting or 72 hour kits.  These can just as easily be put into mylar bags, or if you aren't worried about shelf life, a ziplock would work just fine.
For added convenience, you can add in the shelf stable mayo packets that you can find in the deli section of grocery stores if you are taking this to work, or on an outing where you don't have refrigeration.
Chicken salad in 5 minutes!
The shelf life of this chicken salad mix is 1 year (minus the mayo of course).  If you have a food saver with the ability to seal a mason jar or vacuum seal a mylar bag, you can extend the shelf life up to 15 years if kept in a cool, dry place.
You can use any brand of freeze dried or dehydrated foods here, but I've included links to the products that I personally use.  If interested, you can click here to find out more about how you can earn these products for free or half off.


Dry Chicken Salad Mix {Meal in a Jar}
Menu Managed Original

In a pint mason jar, layer in the following order:
1/3 c. dehydrated apples (or freeze dried), broken into pieces
salt and pepper to taste
Mayo packets, if adding, can be placed on the top.

To make:
Remove mayonnaise packets.
Add water to jar, until just barely beneath the top of the food.
Add the lid back to the jar and shake.
Let stand for 3 minutes, then turn the jar upside down.
Let stand for 1 minute.
Remove lid and add mayonnaise.
Stir to combine.
Serve with crackers, on bread, or plain.

Serves 2.

Monday, February 13, 2017

Corn and Black Bean Salsa



One of our all time favorite meals is this cilantro lime chicken, which we always serve with this salsa.  But this is a great go to even if you don't want to make a meal out of it.
This is also one of those "recipes" that I don't ever measure.  I just chop up the veggies and throw it all together, so feel free to modify the measurements to meet your needs.
I rarely make this with avocado's, since I am the only one in the family that likes them, AND because they do not do well if you have extras.  If you want to add them in, be sure and do so immediately before serving.  It is great either way!

Corn and Black Bean Salsa
1 can corn, drained
1 can black beans, rinsed and drained


1/2 c. chopped onions, or to taste
3-5 large chopped tomatoes
2 cloves garlic, minced
1 jalapeno pepper, minced (leave seeds in if you like a spicier salsa)
Large handful chopped cilantro, or to taste
Salt to taste
3 chopped Hass avocados, optional

Add all ingredients except salt and avocados to a large bowl and stir to combine.
Sprinkle salt over everything and stir again.
Taste and add additional salt, if needed.
Fold in diced avocados, if using.

Serve cold or at room temperature with favorite tortilla chips.



Monday, February 6, 2017

Zucchini and Rice

This is not a new recipe here on the blog, but I wanted an updated photo, as well as the addition of carrots and Italian sausage.  This was one of the recipes given to me by my mother-in-law when I got married.  It is definitely a favorite at our house - one that we go back to again and again.  A perfect meal for any night of the week!

Zucchini and Rice
Recipe from Lyn Hoggan Denna

1 lb. Italian sausage
1 small onion
2 large ribs celery
4 carrots
2 large zucchini
2 c. rice
4 c. chicken broth

In an electric frying pan, brown sausage with onion until browned.
Once browned, add rice and stir until rice is lightly browned.
Meanwhile, cut up all vegetables.
Once rice is browned, sprinkle mixed veggies in an even layer over the top. 
Pour chicken broth over the vegetables.
Cover, and let simmer for about 20 minutes, or until rice is done.