Bag Meal Recipes

The idea of these recipes is that you can purchase all of the ingredients, place it in a paper bag with the recipe attached. Then you are ready to go when you have one of those days!

Beef Stroganoff
1 can (12 oz.) Roast Beef Chunks
1 can Cream of Mushroom Soup
1 can Evaporated Milk
1 bag Noodles (any shape)
Seasoning Packet: (Put in a small baggie)
1 Tbs. Dried Onion
1 tsp. Garlic Salt
1/2 tsp. Salt
1/8 tsp Pepper

Directions: Cook noodles according to package and drain. In a large skillet on medium heat, combine first 3 ingredients. Add the seasonings and heat through, stirring well. Serve over noodles with a side of vegetables.


Salmon and Peas over Pasta
2 Tbs. Butter (not included)
2-3 Tbs. Flour (not included)
1 can Chicken Broth
1 cup Freeze Dried Peas
1 can/pouch Salmon
1 can Evaporated Milk
1 bag Noodles (any shape)
Seasoning Packet: (put in a small baggie)
1/2 tsp. Dill Weed
1/2 tsp. Salt
1/8 tsp. Pepper

Directions: Cook pasta according to package directions. In a large skillet, on medium heat, make a roux from the flour and butter by whisking together until bubbly. Slowly add the broth and cook until thickened, then add milk. Add peas, salmon, and spice packet. Heat through and serve over cooked pasta.


Pumpkin White Bean Soup
1 (30 oz) can Pumpkin
1 (12-15 oz) can Coconut Milk
2 cans White Beans (drained and rinsed)
1 can Chicken Broth
Seasoning Packet: (put in small baggie)
1 tsp Sage
1/2 tsp Salt

Directions: Combine ingredients in a large pot and heat through. Serve with bread or crackers.


Indian Curry Haystacks
1 can Cream of Chicken Soup
1 cup Milk or Water (not included)
1 small baggie with 1 tsp. Curry Powder
1 can Chicken (drained)
1 can Mandarin Oranges
I can Pineapple tidbits
1 small baggie Cashews or Sliced Almonds
1 small baggie Rice Noodles
1 small baggie of 2 cups White Rice

Directions: Cook rice with 4 cups of water according to package directions. Combine the cream of chicken soup with the milk or water and add the curry powder and chicken pieces. Serve over the cooked rice and top with various toppings and any others of your choosing. (ie: chopped green onions, diced tomatoes, sliced olives, golden raisins, etc)


Creamy White Chili
1 (12 oz) can Chicken (with juices)
1 (4 oz) can Chipped Green Chilies
2 (15 oz) cans Great Northern White Beans
3 cups Cold Water (not included)
Soup Base + Seasonings: (put in a small baggie)
1/2 cup Dry Milk Powder
1/4 cup Corn Starch
1 Tbs. Chicken Bouillon Powder
1 tsp. Dried Onion Flakes
1 tsp. Italian Seasoning
1/4 tsp Ground Cumin
1/8 tsp Ground Pepper
Pinch of Cayenne or Red Chili Powder

Directions: Rinse and drain the beans and set aside. In a medium pot, combine the cold water and soup base + seasonings baggie, whisking together until well dissolved. Bring to a boil on medium high heat WHISKING THE WHOLE TIME until it thickens nicely. Turn the heat down to a low simmer and stir in the green chilies, white beans and chicken (with juices). Break up some of the larger pieces of chicken and allow it to simmer for about 10-15 minutes to absorb flavors, stirring occasionally. Serve with bread or crackers. Makes 4-6 servings.


Cheesy Tuna Macaroni
1 package (12 oz) Pasta (any shape)
2-3 Tbs. Butter (not included)
3/4 can Evaporated Milk
1 can Tuna Fish
Cheesy Seasonings: (put in a small baggie)
1/2 cup dehydrated Cheese Powder
1/2 tsp. Onion Powder
1 tsp. Salt
1/4 tsp. Pepper
1 tsp. Parsley Flakes or Italian Seasoning

Directions: In a large pot, cook pasta according to package directions. Drain and transfer pasta back to the pot. Stir in the butter until melted. Next, make a well in the center of the pasta and pour in the 3/4 can evaporated milk and cheesy seasonings. Whisk together the cheese mixture until well blended, then fold in the pasta and tuna until well combined. Heat through on low to thicken the cheese sauce.


Santa Fe Tortilla Chip Topper
1/2 cup White Long Grain Rice
1 cup Water (not included)
1 can While Kernel Corn, drained
1 can Black Beans
1 can Black Eyed Peas
1 (8 oz) can Tomato Sauce
1 can Green Chilies, chopped
1 Tbs. Olive Oil (not included)
Seasonings: (put in a small baggie)
1 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Ground Cumin
1 tsp. Dried Cilantro
1/8 tsp. Chili Powder
1/2 tsp Onion Powder

Directions: In a large pot bring the 1 cup water to a boil, add the rice, cover and turn down to low. Let simmer for about 15 minutes or until the water is absorbed and the rice is tender. Drain and rinse the beans and add in the remaining ingredients, including the seasoning packet to the rice pot. Stir well and heat through. Serve with plain tortillas, taco shells, or tortilla chips. Cheese and sour cream is great too!


Hearty Chili
1 can Black Beans
1 can Kidney Beans
1 can Pinto Beans
1 can Corn (with juices)
1 can Diced Tomatoes (with juices)
1 can Green Chilies
2 cans Tomato Sauce
1 can Roast Beef Chunks (with juices)
Seasonings: (put in a small baggie)
1 pkg. Chili Seasoning Mix
1 Tbs. Dried Onion
1/4 tsp Garlic Salt
1/8 tsp Pepper
Pinch of Chili Powder

Directions: Drain and rinse the beans. Pour everything in a large pot. Cook on medium-low heat, simmering and stirring occasionally until chili is thickened, about 12-15 minutes. Serve with bread or crackers.

________________________________________________________

Shopping List for Meals in a Bag

2 cans (12 oz) Roast Beef Chunks
1 can Cream of Mushroom Soup
3 cans Evaporated Milk
2 cans Chicken Broth
3 cans Chicken
1 (30 oz) can Pumpkin
1 (12-15 oz) can Coconut Milk
2 cans White Beans
1 can Cream of Chicken Soup
1 can mandarin Oranges
1 can Pineapple Tidbits
1 small bag Coconut
1 small bag Cashews or Sliced Almonds
3 (4 oz) can Chopped Green Chilies
2 (15 oz) cans Great Northern White Beans
2 cans Whole Kernel Corn
2 cans Black Beans
1 can Black Eyed Peas
3 (8 oz) can Tomato Sauce
2 bags noodles (any size and shape)
1 small bag Rice Noodles
2 cups White Rice
1/2 cup White Long Grain Rice
1 (12 oz) Pasta (any size)
1 can Tuna Fish/Chicken
1 can Kidney Beans
1 can Pinto Beans
1 cup Freeze Dried Peas
1 can Diced Tomatoes