bucket labels

							Recipe 1: Spaghetti with Marinara Sauce (6-8 servings)
1 (16 oz.) Spaghetti noodles
3 TBSP olive oil*
1 TBSP freeze-dried garlic or 1 tsp garlic powder
                                                    SPICE PACKET
2 TBSP dried onion
                                                    Mix together in sealable bag
1 tsp each of oregano and basil
½ tsp salt; pepper to taste
1 (28 oz.) can crushed tomatoes
1 (8 oz.) can tomato sauce
1 small can mushrooms (optional)
1 (4 oz.) jar capers, drained (optional)

Cook noodles according to package directions. Meanwhile, in saucepan heat olive oil on medium heat. Add SPICE PACKET to oil and stir
until fragrant. Add crushed tomatoes, tomato sauce, and optionally the capers and/or mushrooms. Simmer over medium heat, stirring
occasionally for 10-15 minutes until hot and bubbly. Serve over drained spaghetti.

* Pantry Item                                               For Dinner (take items with oldest dates/expires soonest ):
                                                            1 package spaghetti noodles
Shopping List for 5 meals:
                                                            1 can crushed tomatoes
5 packages (16 oz.) spaghetti noodles
5 (28 oz.) cans crushed tomatoes                            1 can tomato sauce
5 (8 oz.) cans tomato sauce                                 1 SPICE PACKET
5 (4 oz.) jars capers (optional)                            Optional: 1 can mushrooms, 1 jar capers
5 small cans mushrooms (optional)                           2 cans vegetables
5-10 cans vegetables or fruits (1-2 per meal)
Recipe 2a: Salmon Patties (6 servings)
1 (14.75 oz.) can salmon (you can pick out skin & bones, leave in, or buy skinless/boneless salmon)
1 egg or dried whole egg (reconstituted)
1 TBSP dried chopped onions
                                               SPICE PACKET
¼ tsp dried dill weed
                                                Mix together
½ cup Panko or crushed saltine crackers
                                                in sealable bag
¼ teaspoon salt, pepper to taste
2 TBSP oil*

Reconstitute dried egg by adding 2-1/2 TBSP warm water. Mix all ingredients except oil. Shape into 6 patties. Heat oil in frying pan. Cook on
med-high heat turning once until brown on both sides. Serve with canned vegetables or fruit and baked beans.

* Pantry Item

Shopping List for 5 meals:                                   For Dinner (use items with oldest dates/expires soonest ):
5 (14.75 oz.) cans salmon
                                                             1 can salmon
1 box Panko bread crumbs or box of saltine crackers
                                                             1 dried egg packet
Dried whole eggs (if you don’t have chickens)
Spices (buy what you don’t already have):                    1 SPICE PACKET
       Dried chopped onions, dill weed, salt, pepper         1 can baked beans
5-10 cans vegetables or fruit of your choice                 1-2 cans vegetables or fruit
5 (28 oz.) cans baked beans
Recipe 2b: Honey-baked Lentils (6 servings)
1 cup dry lentils
1/2 cup uncooked white rice
2 TBSP dried chopped onions                         Mix rice & spices
½ tsp ground ginger                                 together in bag or jar
1 tsp freeze-dried garlic or ½ tsp. garlic powder   (vacuum pack)
½ tsp salt, pepper to taste
1 ½ cups water & 1 (5.5 oz.) can orange juice (or use 2 ¼ cups water)
2 TBSP each of honey*, soy sauce*, and olive oil*
Rinse and drain lentils. Combine all ingredients in a casserole dish. Cover and bake at 350 degrees for 1 hour and 15
minutes. Serve with canned vegetables and canned fruit.
* Pantry Item
                                                         For Dinner (use items with oldest dates/expires soonest ):
Shopping List for 5 meals:
                                                         1 cup lentils
5 cups lentils, about 36 oz.
4 ½ cups white rice                                      1 packet rice with spices
6 pack of small (5.5 oz.) cans orange juice (optional)   1 can orange juice
Pantry items: honey, soy sauce, olive oil                1-2 cans vegetables or fruit
Spices: freeze-dried garlic or garlic powder,
   ground ginger, dried chopped onion, salt, pepper
Canned fruit or vegetables for 5 meals
Recipe 3: Chili Bean Bake (8 servings)
1 (30 oz.) can Chili Beans
1 (15.25 oz.) small can of whole kernel corn, drained
1 (12 oz.) can Roast Beef & Gravy (OPTIONAL) – break up
   large pieces with a fork
1 (16 oz) package Corn Bread Mix (‘just add water’ kind) or
    make your own corn bread mix (recipe on back)
1 (4 oz.) can diced green chilies, drained
Salsa (OPTIONAL)
Preheat oven to 400 degrees. Grease a 8 x 11 inch baking pan. Pour chili beans, corn, and roast beef (if desired) into baking pan. Prepare
cornbread mix as directed on package or use your own recipe. Stir drained green chilies into corn bread batter. Pour batter evenly on top of
chili beans in pan. Bake at 400 degrees for 30-35 minutes until cornbread is firm in the center. Hint: slice center of cornbread diagonally with
knife 3-4 times the last 5 minutes to ensure it cooks through. Serve with salsa on top if desired and canned fruit on the side.

Shopping List for 5 meals:
                                                                  For Dinner (use items with oldest dates/expires soonest ):
5 (30 oz.) cans Chili Beans
                                                                  1 can Chili Beans
5 (15.25 oz.) small cans of whole kernel corn
5 (12 oz.) cans Roast Beef & Gravy (OPTIONAL)                     1 can Roast Beef
5 (16 oz.) package ‘just add water’ Corn Bread Mix or make        1 package Corn Bread Mix
     your own mix and vacuum seal in bags                         1 can green chilies
5 (4 oz.) cans diced green chilies                                1 can corn
5 small cans salsa (OPTIONAL)                                     1 can salsa
5-10 cans fruit of your choice (1-2 per meal)
                                                                  1 can fruit
Recipe 4: Vegetarian Tortellini Soup (6-8 servings)
9 cups water
4 cubes Knorr Vegetable Bouillon, unwrapped
1 cup rotini or macaroni                                   PASTA & SPICE
2 TBSP dried onions                                        PACKET
2 TBSP celery flakes                                       Mix together in bag
1 tsp basil                                                (vacuum pack)
½ tsp garlic powder
½ tsp salt
1 (7-12 oz) box tortellini
1 (14.5 oz) can seasoned green beans, undrained
1 (4 oz) can sliced mushrooms, drained (optional)
Bring the water to a boil in large sauce pan. Add PASTA & SPICE PACKET and tortellini. Reduce heat and boil gently for 15 minutes, stirring
occasionally. Add cans of green beans and mushrooms. Bring to boil again, turn off heat and wait 5 minutes before serving.

Shopping List for 5 meals:
4 boxes Knorr Vegetable Bouillon (6 cubes each)                 For Dinner (use items with oldest dates/expires soonest ):
5 (7-12 oz) boxes tortellini (found in pasta isle)              1 PASTA & SPICE PACKET
1 package rotini or macaroni (5 cups)                           1 box tortellini
5 (14.5 oz) cans seasoned green beans                           1 can green beans
5 (4 oz) cans sliced mushrooms (optional)                       1 can mushrooms
Spices, as needed: dried onions, celery flakes, basil,          1 jar crackers
   garlic powder; Crackers (vacuum pack in jars)
Recipe 5: Pineapple Fried Rice (6 servings)
1 1/2 cups long-grain rice (preferably Jasmine)
½ tsp salt*
3 cups water
2 tsp oil*
1 (5-12 oz) can ham, cubed (optional)
2 eggs (5 TBSP dry whole egg powder + 5 TBSP warm water)
2 TBSP oil*
3 TBSP dried chives           SPICE PACKET
1 teaspoon garlic powder Mix together in sealed bag
1 (20 oz) can pineapple tidbits, reserve juice
3 TBSP soy sauce*
Bring the rice, salt, and water to a boil in saucepan. Reduce heat to low; cover and simmer until the rice is tender, about 20 minutes. Let the
rice cool completely. Heat 2 tsp of oil in a large skillet over medium heat, and brown the cubed ham. Remove ham from skillet and pour the
reconstituted eggs into the hot skillet. Cook the eggs until firm, cut into strips, and set aside. Heat 2 TBSP of oil in skillet over medium heat,
and stir in the rice. Toss the rice with the hot oil about 5 minutes. Stir in the spices; add ham, eggs, pineapple, ¼ cup reserved pineapple
juice, and soy sauce. Cook and stir until hot, about 3-5 minutes.
*Pantry items
Shopping List for 5 meals:                                  For Dinner (use items with oldest dates/expires soonest ):
7.5 cups jasmine or other long-grain rice                   1 bag rice
5 (20 oz) cans pineapple tidbits                            1 can ham (optional)
5 (5-12 oz) cans ham (optional)                             1 bag egg powder
Whole egg powder (25 TBSP)                                  1 spice packet
Soy sauce, dried chives, garlic powder for 5 meals          1 can pineapple tidbits
Recipe 6: Creamy Clam Chowder (6 servings)
2 cups water
½ cup flour
¼ cup butter powder (important for taste!)     FLOUR & SPICE PACKET
2 TBSP dried onions                            Mix together in sealed bag
1 tsp sugar                                    (vacuum pack)
½ tsp salt, pepper to taste
2 (12 oz) cans evaporated milk OR 1 (12 oz) can evaporated milk and 1 (7.6 oz) can Nestle Media Crema
1-2 (6.5 oz) cans minced clams, undrained
2 (15 oz) cans sliced or diced white potatoes, drained
Open all cans in preparation. In large saucepan over medium heat, add flour & spice packet and 2 cups water. Cook and stir
continually with wire whisk over medium heat until thickened and bubbly, about 3-5 minutes. Turn heat to med-low. Add
cans of milk/cream, stirring with whisk until smooth. Dump in clams with juice and drained potatoes. Heat on low, stirring
gently until hot. Serve with crackers, muffins, or bread.

Shopping List for 5 meals:
                                                      For Dinner (use items with oldest dates/expires soonest ):
Butter powder (1-1/4 cups for 5 meals)
                                                      1 FLOUR & SPICE PACKET
10 (12 oz) cans evaporated milk
                                                      2 cans milk (evaporated or 1 can each evaporated & Media
   OR 5 (12 oz) cans evaporated milk and
                                                      Crema)
   5 (7.6 oz) cans Nestle Media Crema
                                                      1-2 cans minced clams
   (with Hispanic Foods in most stores)
                                                      2 cans potatoes
5-10 (6.5 oz) cans minced clams (your choice)
10 (15 oz) cans sliced or diced white potatoes
Spices/staples, as needed: dried onions, salt, pepper, flour
Recipe 7a: Moroccan Chickpea Stew (6 servings)
4 cups water
½ cup dried lentils            Vacuum pack lentils &
½ cup long-grain brown rice brown rice together
1 cube vegetable bouillon
2 TBSP dried chopped onions
1 TBSP celery flakes               SPICE PACKET
½ tsp cumin                        Mix together in
½ tsp ground ginger                sealed bag
¼ tsp ground cinnamon              (vacuum pack)
½ tsp salt, pepper to taste
1 (15.5 oz) can garbanzo beans, drained
1 (28 oz) can diced tomatoes, undrained
1 TBSP lemon juice*
Rinse lentils and rice. In large saucepan, bring 4 c. water, rice, lentils, and bouillon to boil. Stir, reduce heat to low, cover
and cook for 45-50 minutes. Stir in the rest of the ingredients. Bring to boiling, reduce heat, and simmer uncovered for 5
minutes, stirring gently.
*Pantry Item                                                   For Dinner (use items with oldest dates/expires soonest ):
                                                               1 package lentils & brown rice
Shopping List for 5 meals:
                                                               1 Spice Packet
1 box Knorr Vegetable Bouillon
                                                               1 cube bouillon
2 ½ cups lentils ; 2 ½ cups long-grain brown rice (16 oz pkg.)
5 (15.5 oz) cans garbanzo beans                                1 can garbanzo beans
5 (28 oz) cans diced tomatoes                                  1 can diced tomatoes
Lemon juice and spices you don’t already have on hand
Recipe 7b: Vegetable Beef Stew (6 servings)
1 (12 oz) can roast beef in broth
1 (15 oz) cans kidney or black beans, rinsed and drained
1 (15 oz) can corn, drained
1 (14.5 oz) can green beans, drained
1 (14.5 oz) can diced tomatoes, undrained

In large saucepan, mix all ingredients together. Heat on medium to boiling point, stirring occasionally. Add ½
to 1 cup of water if too thick. Serve with bread, biscuits, or muffins.




Shopping List for 5 meals:                       For Dinner (use items with oldest dates/expires soonest ):
5 (12 oz) cans roast beef in broth               1 can roast beef
                                                 1 can kidney or black beans
5 (15 oz) cans kidney or black beans
                                                 1 can corn
5 (15 oz ) cans corn
                                                 1 can green beans
5 (14.5 oz) cans green beans                     1 can diced tomatoes
5 (14.5 oz) cans diced tomatoes
Recipe 8: Chicken (or not) Barley Chili (6-8 Servings)
1 (14.5 oz) can diced tomatoes, undrained
1 (15 oz) can tomato sauce
4 cups water
1 cup Quick Barley                           Barley & Spice Packet
1 cube chicken or vegetable bouillon         (vacuum pack)
1 TBSP chili powder
1 tsp cumin
1 (15 oz) can black beans, rinsed and drained
1 (15.25 oz) can whole kernel corn, drained
1 – 2 (13 oz) cans chicken breast, drained (optional)
Dehydrated cheese (optional)
In large saucepan, combine tomatoes, tomato sauce, water, and barley & spice packet. Bring to a boil over
medium-high heat; stir, cover, and reduce heat to low. Simmer for 20 minutes, stirring occasionally. Add
beans, corn, and chicken (if desired); increase heat to medium-high until boiling. Cover, reduce heat to low;
simmer for another 5 minutes. If desired, top with cheese.
Shopping List for 5 meals:                                    For Dinner (use items with oldest dates/expires soonest ):
5 (14.5 oz) cans diced tomatoes                               1 can diced tomatoes
5 (15 oz) cans tomato sauce                                   1 can tomato sauce
5 (15 oz) cans black beans                                    1 can black beans
5 (15.25 oz) cans whole kernel corn                           1 can corn
5 – 10 (13 oz) cans chicken breast (optional)
                                                              1 chicken breast
3 (11 oz) boxes Quick Barley or 5 cups
Spices: chicken or vegetable bouillons, chili powder, cumin   1 Barley & Spice Packet
Recipe 9: Taco Soup (6-8 Servings)
1 (12.5 oz) can white chicken, drained (optional)
1 (1.5 oz) package taco seasoning mix
1 1/2 cups water
1 (15 oz) can mild chili beans
1 (11-15.25 oz) can Mexicorn or whole kernel corn, drained
1 (15 oz) can pinto or black beans, rinsed and drained
2 (10 oz) cans diced tomatoes with green chile peppers
1 (4.6-oz) can sliced black olives, drained (optional)

Add all ingredients to large saucepan. Simmer on medium heat uncovered for 15 minutes or until heated
through, stirring occasionally. Serve with corn bread, if desired.


                                                                 For Dinner (use items with oldest dates/expires soonest ):
Shopping List for 5 meals:                                       1 can chicken (optional)
5 (12.5 oz) cans white chicken, drained (optional)
5 (1.5 oz) packages taco seasoning mix
                                                                 1 pkg taco seasoning mix
5 (15 oz) cans mild chili beans                                  1 can chili beans
5 (11 oz) cans Mexicorn or 5 (15.25 oz) cans whole kernel corn   1 can pinto or black beans
5 (15 oz) cans pinto or black beans                              1 can corn
10 (10 oz) cans diced tomatoes with green chile peppers
                                                                 2 cans diced tomatoes with green chile peppers
5 (4.6-oz) cans sliced black olives, drained (optional)
5 pkg Cornbread mix such as Marie Callender’s (optional)         1 can sliced black olives, drained (optional)
                                                                 1 Cornbread mix (optional)
Recipe 10: Quick Vegetable Curry (6-8 Servings)
2 cups white rice, 3 cups water, ½ tsp. salt OR 2 cups brown rice, 4 cups water, ½ tsp salt (Vacuum pack rice)
1-2 TBSP curry powder
1 TBSP dried onion        SPICES: Vacuum pack in bag
½ tsp salt
1 (15 oz) can diced white potatoes, drained
1 (15 oz) can mixed vegetables, drained
1 (14.5 oz) can diced tomatoes with juice
1 (15.5 oz) can garbanzo or kidney beans, drained/rinsed
1 (13.5 oz) can coconut milk
1 TBSP corn starch*, ¼ cup water
Bring the rice, salt, and water to a boil in saucepan. Reduce heat to low; cover and simmer until the rice is tender, about 20
minutes for white and 50 minutes for brown. Meanwhile, open all cans. Drain potatoes, vegetables, and beans. To large pot,
add all canned items, curry powder, onion, and salt. Heat to boiling, stirring occasionally. Mix corn starch and ¼ cup water.
Stir corn starch mixture into other ingredients in pot; stir until thickened and bubbly. Serve over rice.
* Pantry Item
                                                                  For Dinner (use items with oldest dates/expires soonest ):
Shopping List for 5 meals:                                        1 bag rice
10 cups white or brown rice
                                                                  1 bag spices (curry powder, onion, salt)
1 container curry powder (Madras brand recommended)
5 (15 oz) cans diced white potatoes                               1 can potatoes
5 (15 oz) cans mixed vegetables                                   1 can mixed vegetables
5 (14.5 oz) cans diced tomatoes                                   1 can tomatoes
5 (15.5 oz) cans garbanzo or kidney beans                         1 can garbanzo or kidney beans
5 (13.5 oz) cans coconut milk                                     1 can coconut milk
Corn Starch, dried onion, salt
Recipe 11: Corn Tortillas Your Way (6-8 servings)
2 cups Maseca Instant Corn Masa Flour Vacuum Pack in bag
¼ tsp salt
1 ¼ + cups hot water
Filling Suggestions:
1. 2 (15 oz) cans Refried Beans, warmed; 1 can (15 oz) cheddar cheese sauce*; Salsa
2. 2 (12 oz) cans Roast Beef with Gravy heated with1 tsp cumin, ½ tsp chili powder or 1 TBSP Taco
   Seasoning; Salsa
3. 2 (12 oz) cans White Chicken, drained and heated with 1 tsp cumin, ½ tsp chili powder or 1 TBSP taco
   seasoning; Salsa
Other possible fillings: corn, rice, black beans, drained diced tomatoes, canned products in the Hispanic
Foods isle.
* Canned cheddar cheese is found near the Velveeta cheese or in the Hispanic Foods isle.
Combine Maseca flour, salt, and hot water in a bowl. Mix to form soft dough. It should feel like play dough. If too dry, add
more water 1 TBSP at a time. Divide dough into 16 equal balls. Cover with a damp cloth to keep from drying out. Place one
ball between two pieces of waxed paper or plastic wrap and carefully roll out to 5-6 inches in diameter or use a Tortilla
Press**. Peel away waxed paper or plastic. Cook on non-stick griddle or skillet on med–high heat for 1 minute on each side.
While cooking, roll out the next ball and repeat until all 16 tortillas are cooked. Cover Tortillas with cloth napkin to keep soft
and warm. Serve with your choice of fillings.
**A cast-iron Tortilla Press makes tortillas faster and easier. Be sure to cover both plates of the press with plastic.

Shopping List for 5 meals:                                         For Dinner (use items with oldest dates/expires soonest ):
1 (4.4 lb) bag Maseca instant corn masa flour                      1 bag Corn Masa Flour
Fillings of your choice                                            Filling ingredients of your choice
Recipe 12: Black Beans & Couscous (8 Servings)
1 ½ cup uncooked couscous
                                    Vacuum pack
1 TBSP dried onions                 together
1/2 tsp salt
1 (14.5 oz) can chicken or vegetable broth
2 TBSP olive oil*
3 TBSP lime juice
1 tsp ground cumin*
1 cup dried cranberries or raisins (vacuum pack)
1 (15 oz) can black beans, rinsed & drained
1 (15 oz) can mixed vegetables
Bring broth to boil in saucepan. Add couscous, onion, and salt; stir, cover, and immediately remove from heat. Let sit
covered for a few minutes. Meanwhile, in a large bowl, toss together all the other ingredients. Fluff couscous with a fork.
Add couscous to bowl and mix well. Serve warm or cold.
* Pantry Item                                                    For Dinner (use items with oldest dates/expires soonest ):
Shopping List for 5 meals:                                       1 packet couscous with onions and salt
5 (10 oz) boxes plain Couscous or 7.5 cups Couscous              1 can broth
5 (14.5 oz) cans chicken or vegetable broth                      1 can black beans
5 (15 oz) cans black beans                                       1 can mixed vegetables
5 (15 oz) cans mixed vegetables                                  1 packet cranberries or raisins
5 cups cranberries or raisins                                    1 Barley & Spice Packet
1 small Lime juice (such as ReaLime)                             Lime juice
Spices (if not already on hand): dried onions, cumin
Recipe 13: Cupboard Chicken Pilaf (8 servings)
Vegetarians may omit the chicken and substitute vegetable broth.
1 cup spaghetti, cut or broken into ½” pieces Vacuum pack
1 ½ cups long grain white rice                   together
1 TBSP dried onion
2 TBSP olive oil*
1 (14.5 oz) can chicken or vegetable broth
1 ½ cups water
1 tsp salt*
2 tsp poultry seasoning* and 1/4 tsp turmeric*
1 (15 oz) can green peas (or other vegetable), drained
1 (13 oz) can chicken breast (optional), break up with fork
1 (4 oz) jar diced pimentos, drained
Parmesan cheese (optional) – must be vacuumed packed
* Pantry items
In a deep covered skillet, lightly toast the pasta, rice, and onions in olive oil, stirring until pasta is golden. Add chicken broth,
water, salt, poultry seasoning, and turmeric. Stir and bring to a boil. Cover, reduce heat to low, and simmer 20
minutes. Remove from heat. Stir in chicken, peas, and pimentos. Cover and let rest for 5 minutes to heat through. Serve
with Parmesan cheese (optional).
                                                                  For Dinner (use items with oldest dates/expires soonest ):
Shopping List for 5 meals:
2 (16 oz) pkgs spaghetti pasta                                    1 bag spaghetti, rice, and onions
8 cups long-grain white rice                                      1 can broth
5 (14.5 oz) cans chicken or vegetable broth                       1 can peas or other vegetable
5 (15 oz) cans green peas or other vegetable
5 (13 oz) cans chicken breast (optional)
                                                                  1 can chicken breast (optional)
5 (4 oz) jars diced pimentos                                      1 jar pimentos
Seasonings, if not on hand: salt, poultry seasoning, turmeric     Parmesan cheese (optional)
5 cups parmesan cheese (optional)
Recipe 14: Hearty Basil-Tomato Soup (6 servings)
1 (28 oz.) can crushed tomatoes
1 (15 oz) can tomato sauce
1 cup water
1 (15 oz) can white beans
2 cups rotini or other pasta, uncooked (vacuum pack)
1 TBSP dried chopped onions
1 TBSP dried basil                   SPICE PACKET
½ tsp garlic powder                   Vacuum pack
½ teaspoon salt, pepper to taste

Cook rotini in salted boiling water for 7-9 minutes. In large pot, add all ingredients including drained rotini. Bring to boiling
over medium heat, stirring frequently. Reduce heat to low and simmer for 5 minutes. Serve with bread or biscuits.



Shopping List for 5 meals:                                    For Dinner (use items with oldest dates/expires soonest ):
5 (28 oz) cans crushed tomatoes                               1 can crushed tomatoes
5 (15 oz) cans tomato sauce                                   1 can tomato sauce
5 (15 oz) cans white beans                                    1 can white beans
10 cups rotini or other pasta                                 1 bag rotini or other pasta
Spices not on hand: dried onions, dried basil,                1 SPICE PACKET
  garlic powder
 Recipe 15: Vegetable Shepherd’s Pie (6 servings)
 1 cup Potato Gems or other instant potatoes (vacuum pack)
 2 cups boiling water
 1 (15 oz) can mixed vegetables, drained
 1 (15 oz) can black beans, rinsed & drained
 1 (11 oz) can condensed Cheddar cheese soup
 1 (4 oz) can sliced mushrooms, drained
 1 (2.8 oz) can or 1 cup French-fried onions (vacuum pack)
 Optional: Add 1 (12 oz.) can Roast Beef & Gravy

 Heat oven to 350 degrees F. Mix boiling water and potato gems together with a fork. Set aside. In large bowl, mix all
 other ingredients except French-fried onions. Pour into an ungreased casserole dish. Sprinkle with half of the French-fried
 onions. Spread potatoes evenly on top. Bake uncovered for 25 minutes. Sprinkle with the rest of the onions. Bake 5
 minutes longer.

                                                                     For Dinner :
Shopping List for 5 meals:
                                                                     1 bag potato gems
 5 cups Potato Gems (the kind sold by the Cannery or in the food
    storage section of the grocery store in #10 cans)                1 can mixed vegetables
 5 (15 oz) cans mixed vegetables                                     1 can black beans
 5 (15 oz) cans black beans                                          1 can cheddar cheese soup
 5 (11 oz) cans condensed cheddar cheese soup                        1 can sliced mushrooms
 5 (4 oz) cans sliced mushrooms                                      Optional: 1 can Roast Beef & Gravy
 5 (2.8 oz) cans French-fried onions or 5 cups if bought in larger   1 can or 1 cup French-fried onions
   packages
Recipe 16: Quinoa and Black Beans (6 servings)
1 (14.5 oz) can vegetable broth
1 TBSP dried chopped onion
1 tsp garlic powder
                                     Spice Packet
1 tsp ground cumin
                                     (Vacuum pack)
1/4 tsp cayenne pepper
Salt and pepper to taste
1 tsp vegetable oil*
1 cup uncooked quinoa, vacuum packed
1 (15.25 oz.) can corn
1 (15 oz) can black beans, rinsed and drained
*Pantry Item
Rinse and drain quinoa. In a saucepan over medium heat, add the broth, spice packet, oil, and quinoa. Bring to a boil.
Cover, reduce heat, and simmer 20 minutes. Stir in corn and black beans; cook on low until heated through, about 5
minutes. Serve with canned fruit or vegetables.

                                                               For Dinner (use items with oldest dates/expires soonest ):
Shopping List for 5 meals:
                                                               1 can vegetable broth
5 cups quinoa
5 (14.5 oz) cans vegetable broth                               1 can corn
5 (8.5 oz) cans corn                                           1 can black beans
5 (15 oz) cans black beans                                     1 spice packet
Spices not on hand: dried chopped onion, garlic powder,        1 bag quinoa
   ground cumin, cayenne pepper                                1-2 cans vegetables or fruit
5-10 cans vegetables or fruit
Recipe 17: Chipped Beef on Biscuits (6 servings)
3 cups biscuit mix (Bisquick or make your own – vacuum pack)
1 cup water
2 TBSP vegetable oil or butter-flavored shortening*
2 TBSP all-purpose flour*
1 (12 oz) can evaporated milk
½ cup water
1 (4.5 oz) jar dried beef
1 tsp Worcestershire sauce*
*Pantry Items
Biscuits: Preheat oven to 450. Stir biscuit mix and 1 cup water until soft dough forms. Roll out dough ½ inch thick and cut
out with 2-1/2 inch cutter or edge of a glass. Bake 8-10 min. on ungreased cookie sheet.
Separate and rinse beef slices under cold water. Cut or tear beef into strips or pieces. Heat oil/shortening in a saucepan
over medium heat; sprinkle and whisk in flour. Whisk in milk and water a little at a time. Cook and stir with a whisk until
smooth and thickened, about 3-4 minutes. Add dried beef to saucepan. Heat for 5 minutes while stirring. Serve over split
biscuits. Serve with canned vegetables or fruit.
Shopping List for 5 meals:                                          For Dinner (use items with oldest dates/expires soonest ):
5 (12 oz) cans evaporated milk                                      1 bag biscuit mix
5 (4.5 oz) jars dried beef                                          1 can evaporated milk
15 cups Biscuit Mix (Bisquick or make your own)
                                                                    1 jar dried beef
5-10 cans vegetables or fruit
Pantry items: vegetable oil or butter-flavored shortening, flour,
                                                                    1-2 cans vegetables or fruit
  Worcestershire sauce
Recipe 18: Colombian Lentils (6 servings)
1-1/2 cups dried lentils (vacuum pack)
3 cups water
1 (14.5 oz) can diced tomatoes, undrained
1 TBSP vegetable oil*
1 TBSP dried minced onions
                                    SPICE PACKET
2 tsp ground cumin
                                    Vacuum pack
½ tsp chili powder
1 tsp salt
1 (15 oz) can diced or sliced potatoes, drained
*Pantry Item
Rinse and drain lentils. Combine lentils, water, tomatoes, oil, and spice packet in a pot over medium heat. Bring to a boil;
reduce heat and simmer until lentils are soft, about 30 minutes, stirring occasionally. Add potatoes and heat for 5 more
minutes. Serve with canned vegetables or fruit.


Shopping List for 5 meals:
                                                              For Dinner (use items with oldest dates/expires soonest ):
7-1/2 cups dried lentils
5 (14.5 oz) cans diced tomatoes                               1 bag lentils
5 (15 oz) cans diced or sliced potatoes                       1 can diced tomatoes
5-10 cans vegetables or fruit                                 1 can potatoes
Pantry items: vegetable oil, dried minced onions,             1-2 cans vegetables or fruit
   ground cumin, chili powder, salt