Chicken Fiesta Rice: Freeze Dried Ingredients

Chicken fiesta Final CopyDid you forget to lay that meat our for dinner aaaagain? No worries. I have a recipe that will save you and taste like you spent  quite a while making it, but in reality, it only takes 10-15 minutes to make and you do not even have to use a skillet. Interested yet? 🙂

I am going to show you how to make a Chicken Fiesta Rice bowl  that can be stored on your shelf for months without going bad if it is stored properly. (Please read all directions on how to store at bottom of article.) To prepare it, all you have to do is add 1 1/2 cups of boiling water to it and you’re done. Yup,that’s it!

I have put together a short video to guide you in preparation and a list of the ingredients are listed below it. This meal is created using NuHarvest Freeze Dried Foods and I have to admit, once it is re-hydrated you really can’t tell that is what it is. It tastes so fresh and good. My husband and kids couldn’t tell and my husband even let some of the guys at work try it and it was a hit.

Ingredients: 

Makes 2 full cups of Chicken Fiesta Rice. You can double up the ingredients or even triple them if you have a large family. I can feed four people (2 adults, 2 teenage girls) when I double it up.

Freeze Dried Ingredients:

Spices:

  • 1 1/2 tsp Chili Powder
  • 1/4 tsp Cumin
  • 1/4 tsp Garlic Powder
  • 1/8 tsp Black Pepper
  • 1/8 to 1/4  tsp salt, optional
  • 2 tsp Chicken Bouillon or Granules
  • 1/4 tsp Dried Oregano
  • 1/2 tsp Freeze Dried Cilantro OR 1/8 tsp regular dried Cilantro

Optional Ingredients:

To Prepare:

  • Mix everything together in a bowl that will hold at least 2 cups of water.
  • Boil 1 1/2 cups of water
  • Pour water into bowl and stir so that all ingredients get wet and spices are blended well
  • Cover and let sit for 10 minutes

It is that easy. The only thing to wash are the bowls and spoons. 🙂

Storing Meal in Mason Jars:

If you are going to store a few of these already prepared meals in jars on the shelf it is imperative that you use an Oxygen absorber to seal the jar or a vacuum sealer (Jar Sealer Attachment) so the meat does not go rancid and make you sick. Eat within 3 months.

If you are making some up in baggies then you will need to store them in the refrigerator and use within 3 weeks. If you store them in the pantry they should be used with in 10 days.

 

Chili In a Jar

chili in a jarThis is a quick simple recipe for home-made chili for your food storage.  You can added more or less of the spices such as chili powder, garlic etc if you want. It is all about your taste. This is just a general recipe.

Tools you will need:

Ingredients:

Directions:

  1. Place all ingredients in your washed and dried quart size jar making sure your powdered ingredients are at the bottom.
  2. Put the lid on and seal with your vacuum sealer attachment OR use a 50cc oxygen absorber.
  3. Screw on your ring and your all done. 🙂
  4. We also like to store freeze-dried cheese to put in the chili when its done cooking, but we leave that in its original can until ready to use.

To make:

Pour contents of jar into a stock pot and add 2 full quart jars of water. Let cook for about 15-20 minutes. If the chili is a little souper than you would like, add 3 tsp of potato flakes (instant potatoes) to thicken it up. (A trick I learned on you tube 😉 )

Don’t forget to tape the cooking directions and the date to the outside of the jar.

(Note: You can choose to use regular red beans but just know that the cook time will be considerable longer and in a SHTF situation time can be important.)

Creamy Tomato Soup ~ Meal In a Jar

Grilled-Cheese-Tomato-SoupI LOVE tomato soup with a hot grilled cheese sandwich. Especially in winter!! So when a friend of mine (Phinecia Ham) sent me this recipe I had to share it with all of you. The recipe below is for one pint size jar of soup, however I like to think beyond that.
We have about 3-4 months of cold weather per year so I am going to incorporate this into our winter meals. So about 17-20 of these pre-made up would allow us to eat this wonderful soup once a week for 4 months. Of course if you want to eat it more than that you can just double up. Sound good?
If you wanted to add more calories you could also store crackers or boxes of jiffy cornbread mix right along side of your soup. (Ingredients are below the video)
 Cooking Directions To Print For Jar:
  1. Add mix to 4 cups boiling water. Reduce heat then simmer for 10 minutes.
  2. Sprinkle cheese on top when serving.

Directions:

  1. Layer all ingredients in jar except cheese.
  2. Place cheese in a sandwich baggy and fold tight.
  3. Put cheese on top of mix in jar.
  4. Wipe rims and place lid on the jar.
  5. Use vacuum sealer and attachment to seal the jar. Then screw on the ring. (Or use oxygen absorbers.)
  6. Print/Write cooking directions and attach to the jar along with the date.
  7. All finished!!!
(Serves 4 people and makes approx 1-2 cups per person. Only you can figure out how much it takes to fill up your family.)

Dehydrating Tomatoes

Dehydrating tomatoes is very easy. Pick some nice big tomatoes from your garden or the store. You can season them and have dried tomatoes for a salad or snack. I also put them in my bullet blender and make home made tomato powder for flavoring, tomato paste, creamy tomato soups, or a base for a vegetable or minestrone soup.

dehydrated tomato

Below are the tools I use:

Mandoline:

  • mandalineA Mandoline to create evenly sliced pieces. Making sure to get any fruit or vegetable that you dehydrate uniform in size is important so that they all dry fairly easy and in the same amount of time. You will always have a few that need a little longer, but slicing or cutting your food evenly helps the process. The Mandoline I listed is the kind I use. (Informative Video. This mandoline rated as the number one favorite.) I have tried several different one and this seems to be the easiest to use and clean as well as the safest I have found. I have never cut myself. (knock on wood.)

Dehydrator:

  • 417WlMFWdmLA good dehydrator is always needed eventually, weather it is for fruit, vegetables, fruit leather or beef jerky. I bought the Excalibur 5 tray dehydrator about 3 years ago and I have not had to replace anything on it and it still works fabulous.

Directions:

  1. Wash your tomatoes and pat dry.
  2. Using your Mandoline, slice your tomatoes using the thicker slicing tool. If you do not have a slicer feel free to use a sharp knife if you are comfortable doing so.
  3. Gently push the seeds (guts) out.

guts of tomato    4. Line the tomatoes on the dehydrator tray and turn its settings to Vegetables. (125°F/ 52°C) Most articles I have found say dry them for 4-6  hours, but I have found the temperatures really do vary. You have to feel the tomatoes and judge for yourself. After I think they are dry I turn the machine off and let the tomatoes sit in there until the next day. Next, I put them in a mason jar and screw the lid on. Then I keep an eye on it for the next 24 hours and look for signs of condensation. If there is some then they go back in the dehydrator.

temps

tomatoes

At this point it is up to you if you want to keep them whole or turn them into a powder. When I turn it into tomato powder I put it in my blender and then store it in a mason jar that is dated.

 Keepin It Spicy,

Jalapeño Gal

Home Made Fruit Yogurt; Only 180 Calories

canvasOne of my favorite food for breakfast is yogurt. As many of you know I like to make my own things so I have a better idea of what is in it. This recipe is very versatile with the ingredients, but you will have to recalculate the calorie count based on what you add or take away.

You will need:

  • 4-5 half pint size mason jars

Ingredients:

  • 6- Frozen Sweet Dark Cherries, or any frozen fruit you desire, smashed
  • 3/4 cups of Fage Yogurt, pronounced Fa-Yea
  • 1 tablespoon of honey
  • 1 tablespoon sliced Honey Roasted Almonds, (I get these in the salad topper section.) I like to switch up the toppers and use things like granola or oatmeal.

yogurt 1

Directions:

  1. Layer ingredients as follows: Smashed Cherries/Fruit, Yogurt, honey, roasted sliced almonds.
  2. Place lid on jar and put in refrigerator.

I usually won’t eat it until the next day. Mix the fruit up into the yogurt and enjoy. You have a delicious, low calorie breakfast or snack.

 

 

 

 

Dehydrating Hot Sauce

Until recently it had never dawned on me to dehydrate my sauces in our food storage. I saw several videos on you tube on how to do this and thus my adventure begins.

This particular article is about dehydrating Louisiana Hot sauce. Our family loves this on chicken and fajitas. (Well, mostly me. 🙂 )

I started with a 64 fl oz container of sauce I bought at Sam’s Wholesale for just under $4.00.

hot sauce 1

I then lined my Excalibur trays with Non Stick Dehydrator Sheets. I have heard of people using wax paper, but I prefer to use these because they are thicker and when doing sauces or fruit leather it peels off very nicely and wipes clean. (My opinion is that it is more cost effective to purchase something I can use multiple times verses throwing something away and re buying more of it.)

IMG_20131026_161136

Next I measured a cup and a half of sauce per tray. Surprisingly, the entire 64 oz bottle of hot sauce fit on all five trays doing it this way. However, when I do it again I may only use one cup so it dries faster.

IMG_20131026_161629I set the dehydrator on 145° which is the setting used for fruit leather. I started this at 3:00 pm and let it run for about 8 hours at which point I had to go to bed. It was not dry in the center. I turned it down to 125° for the night because I was scared of over drying it. (silly, I know) In hindsight, it probably would of been alright to leave it at 145°, but being my first time I was leery.

When I awoke the next morning it still was not dry in the center so I cranked it back up to 145° and let it dry for another 9 hours for a total of 17 hours.

IMG_20131028_103736The key is that you do not want it to have the consistency of fruit leather. (fruit roll-ups) You want it to crack like a potato chip so when you blend it it forms a powder.

IMG_20131028_103728-1Now its time to pull out the chopper/blender. It is better to use a smaller one for these sorts of projects. Begin breaking off pieces of the hot sauce and packing it into the chopper.

IMG_20131028_103719I used my rival brand chopper and it did ok. However, I have been told by several people to purchase a Bella Rocket Blender to use when I want to do projects like this.  So now mine is on the way!! 🙂 Because of its reviews by preppers I have since added it to my *Amazing Gifts For Preppers* article.

61MbcUbKQCL._SL1000_

So what was the final outcome? A 64 fl oz container of hot sauce turned into a 2 cup, pint size jar of dehydrated hot sauce. Talk about saving space in your food storage pantry!! I was amazed.

Lousiana Hot SauceTo rehydrate the sauce, simply add a 1 to 3 ratio. One part powder to three parts (more or less to taste) hot water. It turned back into its original form in a matter of minutes and you would never know the difference.

IMG_20131028_105810

Sloppy Joe In A Jar

sloppy-joeOne meal that most people can agree on is Sloppy Joes! They are a household favorite across the world. So naturally, doing what I do, I wanted to come up with a way to add it to my food storage as a meal in a jar recipe. Below is what I have come up with.

(I make my meals 12 quarts at a time since that is how many jars come on one box. Each jar typically feeds four people, depending on the recipe.

3 meals a day x 31 days a month = 93 meals a month. 93 / 12 (the amount of jars per box) = 7.75 I round up to 8. So 8 cases of jars is one months worth of meals for a family of four. They also stack nicely in the corner of the closet. I love this because now I don’t have box after box of #10 cans all over the house.)

Ingredients Per Quart Jar:

Directions:

  1. Layer ingredients in jar with Seasoning Packet and cheese on top. Place the cheese in a sandwich baggy on top as well.
  2. Shake ingredients down as you go so everything fits nicely.
  3. Seal Jar with vacuum sealer or Oxygen absorbers.
  4. Label Jar with cooking directions.

Cooking Directions:

  1. Bring 4 cups of water to a boil, remove from heat.
  2. Add ground beef to the water and let rehydrate for 15-20 minutes.
  3. Turn heat back onto medium and add the rest of the ingredients. (You may want to add a half a cup more water at this time. It will depend on how much water is left over from re-hydrating the meat. Use your judgement here.)
  4. Simmer for about 20 minutes or until done.
  5. If you decided to add cheese rehydrate cheese according to directions.
  6. Add mix to buns or homemade bread, top with cheese and jalapeño’s and enjoy.

 

Fettuccine Alfredo – Meal In A Jar

IMG_20130824_101817Fettuccine Alfredo is a classic Italian dish made up of Parmesan cheese, butter and fettuccine noodles. Although Alfredo is widely known in Italy, the term Fettuccine is not, it is simply known as pasta with butter and cheese.  In the US people often add things such as broccoli, parsley, garlic, cream, shrimp or chicken.

This dish is a favorite of many, many people, including our family. So when thinking of meals I wanted for food storage this came to mind. I realize there are other meal in jar recipes for this dish, however, I am bringing my own to the table on this one. As with any other meal you create, you can add or remove any items you like to meet your families likes and dislike.

Recipe Yields 4 meals that will feed a family of four adults. One thing I love about making these meals is that often times I will already have most of the ingredients on hand from other meals I have created. Leaving me to purchase whatever I am missing, usually the meat.

alfredo 4Tools needed:

Ingredients: (per jar)

alfredo 2Directions:

  1. In your quart size jar, add about half the bag of noodles and shake down so they are packed as well as you can.
  2. In a baggy, add 1 cup of Alfredo mix and 1/2 cup powdered milk. Seal with as little air as possible. Place baggy on top of noodles and seal jar. If you do not want chicken or any other ingredients in your pasta then you are done. 🙂 However, if you do want to add chicken, onions, mushrooms or any other ingredients then you will need your pint size jars as well.

In a pint size jar layer FD food as followed:

  1. 1 cup of FD Chicken
  2. 1/4 cup FD onions
  3. 1-2 tablespoons garlic and herb mix
  4. Shake down mix to pack tight.
  5. Add 1/2 cup FD mushrooms to finish filling jar, shake down
  6. Add lids and seal with Vacuum sealer or add Oxygen absorber and screw on lids.
alfredo 3Cooking directions for label:
  1. Boil 2 cups of water, remove from heat and add contents of pint jar. Stir Once. Let sit for 15 minutes to rehydrate. Drain off excess water after food is re-hydrated.
  2. Mix Alfredo/milk mix with 4 cups of hot water, whisk well, set aside.
  3. Bring 8-10 cups of water to a rolling boil in large pot and cook noodles AL Dente, drain. (Almost done, but still firm.)
  4. Pour Alfredo/ Milk mixture into large pot and turn on medium high heat, whisking periodically as it heats.
  5. Once mix starts to boil slowly, add pasta and meat into pot, bring to a full rolling boil. (It will seem watery at first, it will thicken as it cooks.)
  6. Boil for approx 5 min stirring constantly. Reduce heat and simmer until sauce is of desired consistency.
  7. Remove from heat and serve with garlic bread and/or salad.

Cinnamon Pancakes – Meal In A Jar Recipe

pancake in jar 2Who doesn’t like pancakes? It is definitely a comfort food and a great breakfast food to add to your food storage.  There are a lot of different pancake mixes out there to choose from and of course, making your own from scratch. I prefer Bisquick. Below is the recipe for the pancakes we prepare for food storage.  This recipe will feed 4-6 adults.

Ingredients:

  • 2 cups Bisquick Pancake Mix
  • 4 tablespoons Milk Powder
  • 2 tablespoons OvaEasy Eggs
  • 5-6 tablespoons sugar
  • 2 cups of water
  • 2-4 tablespoons of cinnamon (You will need to experiment making the pancakes to see how much cinnamon your family likes in their pancakes. Mine likes a lot!)
  • 2 cups of dehydrated or freeze-dried fruit of your choice. Some that we use are; strawberries, blue berries, bananas, pineapples, raspberries. (If you want to omit the cinnamon and add the fruit in the pancakes you must rehydrate fruit first. We just top them with fruit or have the fruit on the side.)

Directions:

  1. In a quart size jar layer Pancake mix, milk powder, eggs, sugar and cinnamon. Shake the jar a little to pack it down.
  2. Add the fruit of your choice in a sandwich baggie and put on top of dry ingredients.
  3. Seal Jar with Vacuum sealer using jar attachment or with an Oxygen absorber.

Cooking Instructions For Label:

  1. Remove dehydrated fruit and place in a bowl. Add just enough water to rehydrate fruit.
  2. Add 2 cups water to jar and replace lid. Shake until mixed well. If mix is still to thick, add water a teaspoon at a time until desired consistency. (We like ours thick for thicker pancakes.)
  3. Heat skillet and spray with cooking spray. Cook as you would normally make pancakes.

Idea for a complete breakfast:

In a separate quart size jar you can add hash-browns and some Ova Easy eggs in a baggy so you can have eggs and hash-browns to go with your pancakes. 🙂

If sealed properly these will last 1-2 years in your food storage. The fruit will last longer. Please feel free to share your pancake ideas in the comment section below. 🙂

Baked Ziti In a Jar

baked ziti in a jarOne of my families favorite meals is Baked Ziti so I set out on a hunt for a basic recipe for my food storage, with a twist of course to my families specific needs. I like to stress that you can play with any Meal in a Jar recipe and make it your own. Have fun with it!! 🙂

Ingredients:

Directions:

  1. Start with all your powdered ingredients on the bottom of the jar. This will insure you do not suck any of the powder into your vacuum sealer. (Attachment for sealing jars.)You can also opt to use an O2 absorber if you do not have or want to buy a vacuum sealer. I have found that in the long run, purchasing a sealer is cheaper than continually buying O2 absorbers.
  2. Next add, in this order, onions, meat, noodles, and mushrooms. You might have to press the ingredients down some for it to all fit.
  3. Last, top it off with your cheese in a sandwich baggy.
  4. Seal jar with vacuum sealer or O2 absorber.
  5. Attach cooking instructions to outside of jar along with the date you made it. Sealed properly, this should last many years in your pantry as all ingredients are freeze-dried or dehydrated.

Cooking Instructions for the label:

  1. Add five cups water to all ingredients, bring to a boil on med/high heat.
  2. Reduce to a simmer for about 15 minutes or until noodles are done and it is semi thick.
  3. Re-hydrate cheese while this is cooking by spraying cheese with a little bit of water using a mister or spray bottle.
  4. Serve with cheese on top and enjoy!!!

(Note: The base recipe I used for this was created by Chef Tess and altered to fit my families likes.)

Minestrone Soup In a Jar

minetrone soupI use to hear Minestrone Soup and think “Oh jeeze, what all goes in that?”  Well, unknown to me, the reason all minestrone soup seems to be different is because it is generally a soup that is created out of this and that around the kitchen. Now that I know that….it is much easier to make.

This particular recipe is going to be another pre-made, meal in a jar recipe that you can grab, add water and let cook for dinner. I firmly believe in food storage for multiple reasons and this is another great recipe that can be added to that pantry. 🙂

The key to a good Minestrone soup is the tomato base. In any meal in a jar you create, it is a good idea to put the powders in the bottom so you do not clog your food saver.

General tomato base recipe for all minestrone soup in a jar that I create: (Note: This tomato base recipe I got from Perbain.)

Ingredients:

Some alternative ingredients can be Lima beans, chick peas, potatoes, green beans, diced tomatoes, celery, spinach, lentil beans, the possibilities are endless.

(Note: I want to stress that you can make this mix with any vegetables you want to add as long as you have your tomato base recipe in the bottom. You do not have to follow this to a tee, however, you might have to play with your recipe until it fits in your quart jar accordingly. Should you come up with a successful recipe you would like posted, feel free to email it to me at jalapenogal77@gmail.com. You will receive full credit.)

Directions:

After adding all your ingredients to the jar and pressing down so it will fit. Place Oxygen absorber on top and seal with your vacuum sealer. Voila!! All done and will last years on your shelf.

(Writers note: When vacuum sealing your jars, you do not HAVE to add an Oxygen absorber as the vacuum seal sucks all the air out. I do it just to be safe and for my peace of mind.)

Ready to cook instructions: (Tape these directions to outside of jar with date of creation.)

Pour contents of jar into a large pot with 8 cups of boiling water. Cook for approximately 20 minutes or until noodles and beans are done.

Tips:

  • You can add more pasta, salt or bullion if you so desire.
  • If I have a beef, vegetable or chicken broth I will substitute a cup of water with a can of these just for added flavor.
  • If I am adding more pasta I will add more broth or water.

vac sealer

wide mouth

Note: Reseal leftover absorbers in a jar to keep them good.

Note: Reseal leftover absorbers in a jar to keep them good.

Spicy Buffalo Chicken & Rice

IMG_20130602_131052Spicy buffalo anything is a favorite in our house by the majority of people here.  So I thought, what better meal in a jar to prep for than some buffalo chicken and rice!!

It turned out great so I had to share the recipe with all of you.

Ingredients:

  • 6 tablespoons spice mix (Knorrs), more or less to taste
  • 1 1/2 cups minute rice
  • 1/2 cup freeze-dried mixed vegetables OR 1/4 cup celery and carrots each
  • 1 1/2 cup freeze-dried chicken, cubed
  • 3 cups of Hot water
  • 1 case of Quart Jars (about $10.00 at Walmart)

Directions For Cooking: Print this label and secure it to the jar.

  • Add ingredients from jar and 3 cups of warm water to a cold skillet.
  • As your skillet heats the water will re-hydrate the ingredients.
  • Place lid on skillet stirring occasionally so rice does not stick to the skillet.
  • Cook until rice is tender and meal is hot. (about 10-20 minutes)

You can put the ingredients in the jar in any order that works for you. I like to start with the rice or chicken and then add the buffalo spice mix so I can shake the powder down some to make more room for the rest of the ingredients. Use your vacuum sealer to seal the jars.  (Equipment picture links below)

This particular recipe will make 8 quart jar meals before running out of Chicken.  I had leftover Vegetables, rice and buffalo mix. Had I opted to use another can of chicken then I probably could of gotten another 6 meals made out of it.  There are four of us and we each got a large full bowl of this meal.  The great part is that it passed the test!! Everyone really enjoyed this meal with no questions asked.  They could not tell that any of the ingredients were freeze-dried.

Cost for 8 Spicy Buffalo Chicken and Rice meals in jars was approx $103.00. This one jar will feed 4 people a good size bowl for supper. In my opinion that is not bad for 8 great meals that will last a long, long time.

vac sealer

wide mouth

Note: Reseal leftover absorbers in a jar to keep them good.

Note: Reseal leftover absorbers in a jar to keep them good.

Buffalo Spice Mix

IMG_20130531_090255Ingredients:

  • 1 and 1/4 teaspoon salt
  • 1 teaspoon chili powder
  • 3/4 teaspoon black pepper
  • 1/2 tsp cayenne pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground cumin

Note: The ingredient list above is for one serving. Not for a complete Quart Jar

Chicken & Broccoli Stir Fry in a Jar

stir fryI came across this recipe some time ago online and have altered it a little to our families liking. I hope you enjoy this as much as my family does 🙂 If you are making these meals for food storage then it is a good idea to buy two cans of meat so you have enough to go with the other ingredients. We have a family of four so you will have to prep according to your family size. Every meal in a jar is different so ingredient cost may differ as well.

Ingredients:

Directions:

Layer all ingredients in the order listed above in a one-quart jar.

After adding the stir fry mix, shake it down so it mixes with the chicken. This will give you more in the jar.

Place an Oxygen absorber on top or vacuum seal the jar. (Don’t forget your vacuum sealer attachments for jars. Wide mouth or regular.)

Below are ingredients on how to prepare the meal for your family. I print/write the directions on paper or labels and secure them to the jar along with the date it was made. If properly sealed these meals will last as long as if the meal was sitting on your shelf in its number ten can, but take up way less space! 🙂 For one months worth of meals (3 meals a day) we only use 8 canning boxes that all stack very nicely.

To Prepare Meal:

Add 4 cups of water to a skillet and let boil. Add entire jar contents to the skillet, mix and then turn off the heat. Let the food sit for about ten minutes to re-hydrate and then simmer for 20-25 minutes uncovered. Stir occasionally.

Chicken Stir Fry Mix

  • 1/4 cup chicken bouillon, 35 ounce jar
  • 3 tablespoons corn starch
  • 2 tablespoons of sugar
  • 2 tablespoons dehydrated onion
  • 2 teaspoons dried parsley
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon dried red pepper flakes

To make the sauce:

For more sauce in your meal: Add 1/3 cup dry mix to 1 1/4 cup of water.  In a small sauce pan, mix together and let simmer until sauce starts to thicken.

Note: We like extra sauce in ours so we make up a large jar of the Chicken stir fry dry mix for that purpose.  You can also do this with Taco Seasoning, Cheese sauce for Mac and Cheese and Basic Sauce Mix Recipes.

Source of original recipe: Rainy Day Food Storage

wide mouth

Wide Mouth Jar Attachment

vac sealer

Vacuum Sealer

Home Made Cheese Sauce

IMG_20130531_090307This is a recipe that we make with powdered cheese sauce that makes it taste so much better. This sauce can be used with anything that requires cheese in a recipe for dehydrated meals. We also use this a LOT for mac n cheese versus buying the boxed kind. The measurements below are for one small batch that would be used for making one meal. We will typically make up a large half-gallon mason jar of the mix for food storage and every day use. Just make sure to add directions on the out side of the jar. (You will use about one cup of mix per use if mixing a batch in a large jar.)

Ingredients:

1/3 cup of powdered cheese blend, ( #10 can of Powdered Cheese Sauce)

1/3 cup basic sauce mix, click here for basic sauce mix.

2 tablespoons dehydrated butter

1/8 teaspoon pepper

Directions:

In a medium sauce pan, bring 1 1/4 cup of water to a boil. Add sauce mix and whisk together until sauce starts to thicken. Pour over pasta.

Basic Sauce Mix

Photo: Rainy Day Food Storage

Photo: Rainy Day Food Storage

This recipe is used in a lot of the meals in jars recipes that I will be posting. It was made by a wonderful prepper girl at Rainy Day Food Storage. It is used for many things such as Alfredo, Pizza, or basic cheese sauce recipes.

 

Mix well together in a medium sized bowl. Store in a mason jar and label.