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 c. freeze dried chicken

1/3 c. dehydrated apples (or freeze dried), broken into pieces

1 Tbsp. freeze dried green onions

2 Tbsp. freeze dried celery

salt and pepper to taste

1/4 c. freeze dried grapes (or chopped freeze dried pineapple)

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.

Dry Taco Soup Mix {Meal in a Jar}

Aside from the convenience of having these lining your pantry shelves for a quick and delicious dinner any time, recipes like these also make for the perfect gift, as well as for camping / backpacking / 72 hour kit food options.  Just switch out the glass jar for a ziplock bag if you plan to hit the hills.

Shelf life on these jars are 1 year.  If you have a food saver with the ability to seal a mason jar lid on dry goods, it will last much longer (upwards of 15 years if kept in a cool, dry place).

You can use any brand of freeze dried or dehydrated food here, but I've included links to the products that I use personally.  Click here to find out more about how you can earn these products for free or half off.

Dry Taco Soup Mix {Meal in a Jar}

Recipe from My Food Storage Favorites

3 Tbsp. taco seasoning

1/2 tsp. salt

1/4 tsp. pepper

3 Tbsp. tomato powder

1/4 c. freeze dried onions

3/4 c. freeze dried hamburger

3/4 c. instant pinto beans

3/4 c. instant black beans

3/4 c. freeze dried corn

1/4 c. freeze dried green chilis

In each quart mason jar, add the ingredients in the order listed.

To make the soup:

Add 7 cups of water to a pot and turn on high heat.

Dump entire contents of jar into the water.

Bring to a boil, then simmer over medium heat for 20-30 minutes, or until beans are fully cooked.

Serve with shredded cheddar cheese, tortilla chips and sour cream, if desired.

Makes about 10 cups of soup.

Dry Chicken Noodle Soup Mix {Meal in a Jar}

Meal in Jar recipes are the perfect solution for quick dinners with zero fuss.  They also make wonderful gifts (I like to give them to new moms, perfect for when they need something healthy and fast).

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.  OR, take advantage of our 2016 discounted group food storage order by clicking here.

You can switch up the seasonings for whatever you like to add to your chicken soup, so this is completely customizable for your tastes.

This mix makes 2 large servings.  If you have a larger family, I would recommend doubling the ingredients and leaving the noodles out of the jar.  Those can always be included in the bag along side the jar, and added at the time of cooking.
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.
The shelf life of this soup mix is 1 year.  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.

Dry Chicken Noodle Soup Mix {Meal in a Jar}

Recipe modified from My Food Storage Favorites

2 Tbsp. chicken bouillon
1/4 tsp. pepper
1/2 tsp. sage
1/2 tsp. thyme
1/4 tsp. parsley
1/4 tsp. curry powder
1/2 tsp. garlic powder
1/3 c. freeze dried celery
1/3. c. dehydrated carrots
1/4 c. freeze dried onions
1 c. freeze dried chicken
2 c. egg noodles

In each quart mason jar, add all ingredients in the order listed.

To make the soup:
Add contents of jar to 6 cups of water in a large saucepan.
Bring to a boil, reduce heat to medium, and boil, uncovered, for 15 minutes or until noodles are done.

Makes 2 large servings.

Dry Vegetable Cheese Chowder Mix {Meal in a Jar}

One of my all time favorite soups is now available as a shelf stable dry mix.  Aside from the convenience of having these lining your pantry shelves for a quick and delicious dinner any time, recipes like these also make for the perfect gift.  Not to mention the convenience factor for camping / backpacking / hunting / 72 hour kit food options.  No refrigeration, light weight, nutritious and great tasting.  Just switch out the glass jar for a ziplock bag if you plan to hit the hills.

To make this even more backpacker friendly, you can buy resealable mylar bags, add the jar contents along with boiling water to the bag, seal it up, and let it cook on its own.  This takes about twice as long as boiling on the stovetop, but it is another option.

Shelf life on these jars are 1 year.  If you have a food saver with the ability to seal a mason jar lid on dry goods, it will last much longer (upwards of 15 years if kept in a cool, dry place).

You can use any brand of freeze dried or dehydrated food here, but I've included links to the products that I use personally.  Click here to find out more about how you can earn these products for free or half off.

Dry Vegetable Cheese Chowder Mix

Menu Managed Original

1/4 c. mashed potato flakes
1/3 c. cheese blend powder
1/4 c. powdered milk
1 tsp. salt
1/2 tsp. pepper
1 tsp. chicken bouillon
1/2 c. dehydrated potato chunks
1/2 c. dehydrated carrot dices
1/2. c. freeze dried onions
3/4 c. freeze dried broccoli
3/4 c. freeze dried cauliflower
3/4 c. freeze dried celery

Add all contents to a wide mouth quart jar, in the order listed above.  You will have to push down on the celery to get it all to fit.

To make the soup:
Add 7 cups of water to a pot and turn heat to high.
Dump contents of jar into water and bring to a boil, then reduce heat to medium and simmer for 30 minutes, until potatoes are fully cooked, stirring occasionally.
Soup will thicken up quiet a bit near the end of cooking time, so don't worry if it looks too thin.
Add up to 1 more cup of water if soup seems too thick for your liking.
Season to taste with additional salt and pepper, if desired.

Corn Bread

I love cornbread.  It is a go to side dish at our house, and definitely isn't new here on the blog.  

However, I have three recipes, and two have been posted here before.  I thought it was time to consolidate, and explain my reasonings.

The first recipe (Creamed Corn Bread) is best.  It is moist, has great flavor and texture, makes for a better leftover, and overall we like it the most.

The second version (Corn Bread) I did away with completely until I found myself reverting back to it for certain recipes.  For example, I prefer it if the cornbread is paired with something else (like in this cornbread taco bake recipe), as opposed to being eaten alone.  It also works perfectly for any recipe that calls for a boxed corn bread muffin mix; (just omit the liquid ingredients and you've got the same thing).  If you don't have creamed corn to make the first version, this is the next best thing. 

The third version (Dry Corn Bread Mix) is excellent for camping/vacations.  You can toss everything in a bag and just add water when ready to bake.

Creamed Corn Bread

1 c. cornmeal

1 c. all-purpose flour

1/3 c. sugar

1/3 c. butter, melted

1 Tbsp. baking powder

1/2 tsp. talk

3 eggs

1 can cream-style corn

Combine cornmeal, flour, sugar, baking powder and salt; stir to combine.
Puree creamed corn in food processor or blender until smooth.
Whisk eggs lightly and add to creamed corn.
Pour corn/egg mixture into dry ingredients; stir until well blended.
Pour into greased 8x8" or 9x9" pan.
Bake at 400 degrees for 25-30 minutes or until toothpick comes out clean.
Serve warm or at room temperature with honey butter.

Corn Bread
1 c. flour
4tsp.  baking powder
1 c. corn meal
1/4 c. sugar
3/4 tsp. salt
2 eggs
1/4 c. butter or shortening
1 c. milk

Combine dry ingredients and mix.
Add eggs, butter and milk, beating with a fork until barely smooth.
Pour into 8x8" or 9x9" greased pan.
Bake at 425 degrees for 20-25 minutes.

Dry Corn Bread Mix
1 c. flour
1 c. cornmeal
4 tsp. baking powder
1/3 c. sugar
3/4 tsp. salt
1/4 c. butter powder
3 Tbsp. powdered milk
2 Tbsp. powdered eggs
1 1/3 c. water

Combine all ingredients except water and mix.
When ready to make, add water and mix until barely smooth.
Pour into greased 8x8" or 9x9" pan.
Bake at 400 degrees for 25-30 minutes.

Dutch Oven Cobbler

As summer approaches, I thought I'd share one of my all time favorite dutch oven desserts: COBBLER.

This recipe is SO EASY, making it perfect for camping or backyard BBQ's.  Fill with whatever fruit you desire (peaches and raspberries below), top with a sprinkling of cake mix, butter, and sprite.  Delicious!  The best part about this recipe is that you can't really mess it up.  Don't worry so much about proportions and measuring; just dump it in and put the lid on.  You wont be disappointed!

Dutch Oven Cobbler

Recipe from Sandy Bishop

6-8 c. chopped fruit of choice (I almost always use 2 quarts of bottled peaches)

1 boxed cake mix; white, yellow, chocolate, whatever you prefer.

1/4 c. butter

1 can sprite or 7-up

In a 12" dutch oven, layer the bottom with fruit (drained, if using canned).

Open a boxed cake mix and sprinkle the contents over the fruit (do not make the cake as directed, just use the powder in the mix).

Cut thin strips of butter and layer pieces over the cake mix.

Carefully pour 1/2 - 1 full can of sprite over everything.  You want it to be moist on the bottom, and dry on the top.

For Briquette cooking: 

10 coals on the bottom

14 coals on the top

Bake for 30-45 minutes, until fruit is bubbling up in places and the cake is browned on the top.

Or you can bake it in a 350 degree oven for 30-45 minutes.

Bagged Boiled Omelets (Backpackers Breakfast)

The idea of boiled omelets in a bag has been around for a while.  This recipe takes it a step further and uses powdered eggs and freeze dried meats and vegetables to make the entire meal shelf stable (no refrigeration required) - making it the perfect go to for backpacking.  Everything is contained inside of the bag as well, making clean up basically non-existent.  No pans, plates, or even utensils are necessary for this dish, making it the perfect go to for backpackers everywhere!

And if you don't want to go the dry food route, or you're just hitting the hills for a quick over nighter, this same idea can certainly be made using fresh eggs and vegetables.  Just toss it all together in a bag and keep it refrigerated or in a cooler until ready to cook.

The finished product can be eaten directly from the bag, or you can dress it up like I did with a tortilla, some cheese, and salsa (try ketchup packets if you're backpacking).  Regardless, this is a fun and easy way to enjoy breakfast in the great outdoors.

There are several brands of powdered eggs available on the market.  Follow the instructions on the label for how many eggs you want, and to determine how much water is needed to reconstitute.  The remaining ingredients can be switched around as well, but this may alter the amount of additional water you add.  When in doubt, add more water than not enough.  After boiling, the extra water will easily drain from the bag once the omelet has cooked.

Bagged Omelets

(Backpackers Breakfast)

Menu Managed Original

whole egg powder (enough for 2-3 eggs, per package directions)

1 Tbsp. freeze dried green onions
1 Tbsp. freeze dried green chilies
2 Tbsp. freeze dried bell peppers
1/4 c. freeze dried sausage crumbles
salt and pepper to taste
water to reconstitute eggs (per package directions), plus 2.5 Tbsp.

Add dry ingredients to FREEZER quart ziplock bag.
When ready to cook, bring a pot of water to a boil.
Add 2.5 Tbsp., plus water for egg reconstitution to the bag and seal.
Squish around in your fingers to reconstitute the ingredients.

Once water is boiling, drop bag into boiling water and let cook for 4 minutes.
Eat directly out of thh bag, or put in a wrap and serve with salsa, cheese, etc.