3/4 C of milk
4 t flour
1/4 t pepper
1 (10.75 oz.) can condensed minestrone soup
2 C cooked chicken, cubed
1 (3 oz.) pkg. cream cheese, cubed
1 (5 ct.) pkg. refrigerated country style biscuits

How to Make It:

Set the oven temperature to 375 and preheat.
Place the milk, flour and pepper into a jar with a screw down lid.
Screw the lid down tightly and shake until well blended.
Pour the mixture into a saucepan.
Whisk in the soup and place the pan over medium heat.
Cook stirring continuously until it bubbles and gets thick.
Fold in the chicken well.
Stir in the cream cheese and stirring continuously cook until the cheese melts.
Spoon the mixture into four 10 ounce baking dishes that have not been greased.
Cut each biscuit into 5 pieces and place the 5 pieces onto of each chicken dish.
Bake the chicken for 15 minutes or until the biscuits are golden brown.

Makes 4 servings

If you have left over turkey try it instead of the chicken in this tasty dinner. Add your favorite vegetable such as peas, corn or carrots to this dish for something a little different. Serve with a side salad for a quick dinner time treat.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 15 minutes
Total Time: approximately 30 minutes

Nutritional Information: (approximate values per serving)
Calories 415; Fat 20g; Saturated Fat 8g; Carbohydrates 31g; Fiber 3g;
Protein 28g; Cholesterol 92 mg; Sodium 1,139 mg

Choosing the right containers is vital for foods. It keeps them fresh, easy to find and is essential in keeping foods safe for our families to enjoy. They also help to save time and money. These tips can help in deciding just which containers are the right ones for your food needs.

In the Freezer

Freezer burn is one of the worst things that can happen to foods stored in the freezer. Freezer burn occurs when thousands of tiny water molecules turn into ice crystals within the food. This event causes the food to loose moisture and to have the “parched” look. Not only does the water escape and freeze, but also, oxygen gets into the pores of your food, causing the once-bright color to fade and the flavor to dissipate. Proper storage in containers fit for the freezer will help to reduce the amount of freezer burn your foods endure as well as save you money because less will need to be thrown out.

In the Cabinet or Pantry

Storing food in the open can be a risky business without a proper container. Many foods, in a non-refrigerated setting, can go bad well before their expiration date and will not show any signs of such until the day you go to get them out and the smell is rancid. Having the right container makes it possible to keep foods longer and to keep your products organized.

Choosing the Right Containers

There are a few basic rules to follow when choosing and purchasing containers.

Air tight is important. Make sure your container has a good locking mechanism and a rubber seal that goes around to seal out air and moisture. This will slow the process of spoiling and also keep the contents inside fresh for a longer period of time.

Size makes a difference. The more sizes you have, the less space you waste. By filling a container up as much as possible, there is less room for air inside the container, which is what aids in the breakdown process. Not to mention, having different sizes, makes it convenient to stack, store and save different products; there is no reason to keep raisins in a container meant to hold spaghetti.

They must be easy to mark. A surface that is easy to mark, erase, and mark again is extremely important. Having a good writing surface makes it easy to label what is in each container, especially if the containers are not translucent. This also aids in organizing your pantry and freezer since you can put like items together and even alphabetize them if you would like.

Whether it’s a plastic container, a jar or a zip lock bag containers do make a difference in the kitchen. Head to the store and buy some containers for your kitchen. They don’t have to be expensive or fancy to meet the criteria listed above. They just have to make your life in the kitchen easier.

1/4 C Italian salad dressing, divided
2 green bell peppers cut into thin strips
1 onion, sliced
12 oz. cooked roast beef, sliced thin
6 French rolls, split and toasted
1/2 C mozzarella cheese, shredded

How to Make It:

Pour 2 T of the salad dressing into a skillet.
Stir in the peppers and onions.
Cook over medium heat for 5 minutes, stirring occasionally or until tender.
Remove the vegetables and keep warm.
Pour 2 more T of dressing into the skillet.
Lay the roast beef into the skillet.
Cook 3 minutes or until heated through, turning occasionally.
Fill each French roll with the meat.
Spread a spoonful of the vegetables over the meat.
Top each sandwich with the remaining dressing.
Sprinkle each sandwich with cheese, cover with the top of the roll and serve.

Makes 6 servings

The hungry men in your house will love these sandwiches. Even the kids will enjoy them. Brown sliced mushrooms with the peppers and onions to add something a little different. Top each sandwich with your favorite toppings like tomatoes and lettuce.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 8 minutes
Total Time: approximately 23 minutes

Nutritional Information: (approximate values per serving)
Calories 311; Fat 13g; Saturated Fat 3g; Carbohydrates 26g; Fiber 2g; Protein 23g; Cholesterol 45 mg; Sodium 732 mg

2 T of canola oil
3 CV frozen hash browns with onions and peppers
2 C pasta sauce with mushrooms
1 C frozen peas and carrots
1 C frozen corn
1/2 C mozzarella cheese, shredded

How to Make It:

Place the oil into the skillet and stir in the hash browns.
Place the skillet over medium heat.
Stirring often, cook 8 minutes or until almost tender.
Stir the pasta sauce into the hash browns.
Fold in the peas and carrots and the corn.
Cover and cook for 7 minutes or until the vegetables are cooked.
Sprinkle the cheese over the top.
Recover and let stand 1 minute or until the cheese begins to melt.

Makes 4 servings

If you like a little zing use 1 C of tomato sauce and 1 C of salsa in place f the pizza sauce. If mushrooms aren’t at the top of your list plain pizza sauce may be substituted.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 15 minutes
Standing time: approximately 1 minute
Total Time: approximately 31 minutes

Nutritional Information: (approximate values per serving)
Calories 598; Fat 25g; Saturated Fat 14g; Carbohydrates 66g; Fiber 3g;
Protein 28g; Cholesterol 86 mg; Sodium 596 mg

1 T of margarine, softened
4 slices of rye bread
1/2 t caraway seeds
3 C of milk
1 (10.75 oz.) can cream of celery soup
2 oz. Swiss cheese, shredded
1 (14 oz.) can of sauerkraut, rinsed, drained and chopped
2 (5 oz.) pkgs. corned beef, chopped

How to Make It:

Adjust the oven temperature to 325 degrees and preheat.
Butter both sides of the bread with the margarine.
Sprinkle the caraway seeds evenly over the bread.
Cut the bread into small triangles.
Place the bread on a baking sheet and toast for 10 minutes or until browned.
Whisk the milk and soup together in a saucepan.
Place the pan over medium heat and stir in the cheese.
Stirring constantly cook for 3 minutes or until bubbly.
Fold in the sauerkraut and corned beef.
Place the heat on low and cover the pan.
Simmer 5 minutes or until hot.
Sprinkle the toasted croutons into each bowl of soup before serving.

Makes 4 servings

This soup is mighty tasty for the little time it takes to prepare and cook it. It’s a great way to use up left over corned beef. Even the croutons are easy to make. The caraway seeds are optional if you would rather leave them out.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 18 minutes
Total Time: approximately 33 minutes

Nutritional Information: (approximate values per serving)
Calories 456; Fat 23g; Saturated Fat 11g; Carbohydrates 35g; Fiber 5g;
Protein 27g; Cholesterol 77 mg; Sodium 2.696 mg

Chances are if you are the average American home, you probably have some basic ingredients that are kept well stocked in case there is a rushed day. You know the ingredients that you can pull out at a moment’s notice. Something that can be whipped together that will satisfy your families hunger.

The next time you are stuck trying to pull together a last minute dinner, stop for a second and think about the ingredients you are using. Could you add in another vegetable or try brazing instead of pan-frying to change the entire taste and texture of your emergency meal?

The tongue has about 10,000 taste buds; you would be surprised how quick it becomes accustomed to flavors and textures. Shortly after that, boredom sets in and the tongue awaits something new to experience. In order to keep your tongue on its toes, figuratively speaking of course, it is always a great idea to change things up. This change can be as easy as working a new ingredient into a well-known dish.

Some of the world’s greatest dishes came from experimenting with certain foods. Take, for instance, the waffle cone or the potato chip. Both of these classics were invented by mistake. People playing around and experimenting with the ingredients they already had on hand turned out with a new product that was completely unique. Both of these are now huge successes around the world. Let’s take a look at what you may have in your pantry or fridge and see what new ideas can be formulated.

Pasta is a food that most people have in their reserves of common foods. Next time you fix pasta, try adding in some raisins and olives for the sweet and salty feel of a slightly Mediterranean dish.

Run out of milk? That’s ok, just use yogurt to replace the liquid content in your cereal. Incorporate some bakers chocolate into your next batch of chili and deep fry the pickles in some flour before topping your next burger, for a different kind of crunch. There are many different ways to spice up your arsenal of food; it just takes a little creativity to keep out the mundane.

Making sure you have a reserve of foods on hand can not only make life easier in the kitchen but can also make cooking fun. Try new things or check out new recipes. Just remember that junk food cabinet is a great thing but it won’t help in making a satisfying meal for your family.

1 1/2 C bow tie pasta
2 C cantaloupe, cut in chunks
1 C Swiss cheese, cubed
2 T fresh mint, finely snipped
2 C of watercress
1/3 C poppy seed dressing

How to Make It:

Prepare the pasta as the package directs, drain well, rinse with cold water and drain again.
Put the pasta into a large salad bowl and add the cantaloupe.
Toss in the cheese, mint and watercress until blended in well.
Pour the dressing over the salad and stir until well coated.

Makes 4 servings

Looking for a quick salad on a hot summer night? This one fits the bill. Honeydew melon may be substituted for the cantaloupe if you wish. You may also substitute crumbled blue cheese for the Swiss.

Preparation Time: approximately 25 minutes
Total Time: approximately 25 minutes

Nutritional Information: (approximate values per serving)
Calories 219; Fat 10g; Saturated Fat 6f; Carbohydrates 23g; Fiber 1g;
Protein 10g; Cholesterol 37 mg; Sodium 355 mg

1 onion
1 1/4 lb. ground beef
1/4 t salt
1/4 t pepper
8 oz. fresh mushrooms, sliced
1 (12 oz.) can of nonalcoholic beer
1 (0.88 oz.) envelope of brown gravy mix
1/2 t dried thyme

How to Make It:

Finely chop one half of the onion and thinly slice the other portion.
Place the chopped onion and ground beef into a mixing bowl.
Season the meat with the salt and pepper and mix well with your hands.
Form the mixture into 4 patties and place in a skillet over medium heat.
Cook the patties for 5 minutes then turn.
Cook an additional 5 minutes or until the internal temperature reaches 160 degrees.
Remove the patties from the skillet and keep warm.
Lay the onion slices into the skillet and add the mushrooms.
Stir in 1/4 of the can of non alcoholic beer.
Cook for 5 minutes, stirring occasionally or until tender.
Stir the gravy mix and the remaining non alcoholic beer together in a mixing bowl.
Pour the gravy into the skillet and stir.
Cook the gravy mixture for 1 minute or until it has thickened.
Pour the gravy over the patties just before serving.

Makes 4 servings

Checking your meat to make sure it has cooked through and is safe to eat should be done by using a meat thermometer. Checking for color is not the best way to know you meat is done. Insert the thermometer into the thickest part of the meat and when the temperature reaches 160 degrees it’s done. You may substitute beef broth for the non alcoholic beer if you prefer.

Preparation Time: approximately 15 minutes
Cooking time: approximately 11 minutes
Total Time: approximately 26 minutes

Nutritional Information: (approximate values per serving)
Calories 309; Fat 14g; Saturated Fat 5g; Carbohydrates 11g; Fiber 1g; Protein 28g; Cholesterol 89 mg; Sodium 903 mg

That’s probably an exaggeration for most pantries but it never seems to fail that on those crazy days we don’t have the staples necessary to create a quick, hearty delicious meal. Staples like pasta, soups, vegetables, fruits, sauces and gravies to name a few are important to keep on hand. These five reasons really spell it all out for us.

Cooking On A Budget – Staple foods are generally cheap. Everyone uses them so many stores mark them way down to get people in the door. Staple foods are also good when it comes to cooking on a budget. Because they are so affordable and can be used as the base to a huge number of dishes, they are great to have around in a frugal kitchen.

Make Meal Planning Easy – It is great to have a stocked pantry. Walk over, take a quick peek inside and automatically know what you plan on cooking for the whole week. For instance, pasta with meat sauce on Monday, Beans and Rice on Tuesday and each day of the week thereafter makes it easy to plan as well as with the shopping list. This allows you to save time when the schedule gets busy, by having food readily available that doesn’t take forever to cook.

Rescue For Last Minute Meals – You forgot to take the pot roast out of the freezer this morning. It is now exactly 30 minutes until dinner time and even if you soaked the hunk of meat in boiling water, there is no way it will thaw and be able to cook by then. What to do? Having your pantry stocked with staple foods allows these last minute meals to take the stress off of you. Go grab some canned chicken, salsa and some Orzo and make a Southwestern chicken pasta dish in less than 30 minutes.

Provide Comfort – It is amazing to look how many comfort foods came from standard pantry items. Take for instance, tomato soup and grilled cheese; or mashed potatoes and gravy; or even biscuits and jam. Most of the foods known for their ability to whisk you back to days of ole’ had to apply the same standards then, as they do today. They have to be affordable, be able to feed large groups of people, store easily and make cooking a breeze.

Feeding Large Groups Of People – Food is a great way to build relationships. Oddly enough, everyone likes food and they all know someone who can and should be invited to come have some; at your place. Next thing you know, the neighborhood is lined up in your living room and you were only planning to cook for two. Staple foods from the pantry can come to the rescue. You need only look to your pantry for welcome relief. It truly is amazing how many people a couple boxes of pasta can actually feed.

These types of staples make preparing you dinners easier and more affordable. They are easy to store and will last in your pantry for more than just one week. When the supply starts to dwindle, add it to the grocery list and replenish. It will make your life in the kitchen much easier and a whole lot happier.

3/4 C unsalted butter, melted and cooled
1/4 C + 2 T nonfat buttermilk
1 1/2 t vanilla extract
1 large egg
1 C + 2 T of flour
5 T unsweetened cocoa powder
3/4 C sugar
2 1/4 t baking powder
1/2 t salt
3/4 C semisweet chocolate chips

How to Make It:

Allow the oven to preheat to 350 degrees.
Line a muffin tin with paper cups or spray generously with a non stick cooking spray.
Place the melted butter into mixing bowl.
Whisk in the buttermilk, vanilla and egg until well blended.
In a separate bowl sift together the flour, cocoa powder and sugar.
Sift in the baking powder and salt and to toss to combine.
Fold the chocolate chips into the flour mixture.
Pour the buttermilk mixture into the flour mixture and stir just until moist.
Fill each muffin cup 2/3 full of batter.
Bake the muffins for 18 minutes or until a pick inserted in the center comes out clean.
Place the muffin tin on a wire rack and cook for 5 minutes.
Remove the muffins from the tin and cool on the wire rack to room temperature.

Makes 12 muffins

Jumbo muffins are easy to make with this recipe. Instead of using paper liners butter 6 jumbo muffin tin cups including the rims to help round the top of the muffins. Fill the cups 2/3 full of batter and bake 25 minutes or until a pick inserted in the center comes out clean.