Meals in a Jar (27 page)

Chicken Noodle Soup Ready-Made Meal Assembly (serves 8)

In each of 16 Mylar bags, tote bags, or vacuum bags, store:

• 1 jar or pouch chicken stew mix

• 1 vacuum bag containing 3 cups egg noodles and 1/4 cup chicken soup base

Label each bag:

In a large soup pot, combine all the ingredients plus 12 cups of water. Bring to a boil over high heat, reduce the heat to a simmer, and cook for about 8 minutes or until chicken is heated through and noodles are tender. Serves 8
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Chicken and Rice Soup Ready-Made Meal Assembly (serves 8)

In each of 16 Mylar bags, tote bags, or vacuum bags, store:

• 1 jar or pouch chicken stew mix

• 1 vacuum bag containing 2 cups rice and 1/4 cup chicken soup base

Label each bag:

In a large soup pot, combine all the ingredients plus 12 cups of water. Bring to a boil over high heat, reduce to a simmer and cook for about 20 minutes or until the chicken is heated through and the rice is done. Serves 8
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Chicken Noodle Casserole Ready-Made Meal Assembly (serves 8)

In each of 16 Mylar bags, tote bags, or vacuum bags, store:

• 1 vacuum packet 1-1/2 cups dried mushrooms

• 1 packet thickener

• 1 packet gravy mix

• 1 vacuum bag containing 3 cups egg noodles and 1 tablespoon salt

Label each bag:

Preheat the oven to 350°F. Bring a large pot of water to boil over high heat. Add the noodles, mushrooms, and salt, and cook for about 8 minutes, until noodles are tender. Drain and reserve. Meanwhile, in a large saucepan over medium heat, melt together the flour and shortening or ghee from the thickener packet, and stir and cook for 3 minutes. Open the chicken and drain the liquid into a 4-cup measuring cup or bowl. Stir in the gravy mix and enough water to equal 4 cups. Add the gravy mix liquid to the roux. Over medium-high heat, stir and cook until thickened. Stir in the chicken and vegetables, and cook until heated through. Remove from the heat. Stir the noodles and chicken stew mix together. You may serve as is or pour into a 9 x 13-inch baking dish and bake for 25 to 30 minutes, until bubbly. Let stand for 10 minutes before serving. Serves 8
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Chicken Noodle Casserole with Crunchy Breadcrumb Topping Ready-Made Meal Assembly (serves 8)

In each of 16 Mylar bags, tote bags, or vacuum bags, store:

• 1 jar or pouch chicken stew mix

• 1 vacuum bag containing 1-1/2 cups dried peas

• 1 packet thickener

• 1 packet gravy mix

• 1 vacuum bag containing 3 cups egg noodles and 1 tablespoon salt

• 1 vacuum bag containing 3/4 cup breadcrumbs and 1/4 cup finely grated Parmesan cheese

Label each bag:

Preheat the oven to 350°F. Bring a large pot of water to boil over high heat. Add noodles, peas, and salt, and cook for about 8 minutes, until noodles are tender. Drain and reserve. Meanwhile, in a large saucepan over medium heat, melt together the flour and shortening or ghee from the thickener packet, and stir and cook for 3 minutes to make a roux. Open the chicken and drain the liquid into a 4-cup measuring cup or bowl. Stir in the gravy mix and enough water to equal 4 cups. Add the gravy mix liquid to the roux. Over medium-high heat, stir and cook until thickened. Stir in the chicken and vegetables, and cook until heated through. Remove from the heat. Mix the noodles and chicken stew mix together. Pour into a 9 x 13-inch baking dish, top with the breadcrumb-Parmesan mixture, and bake for 25 to 30 minutes, until bubbly. Let stand for 10 minutes before serving. Serves 8
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Chicken Divan Ready-Made Meal Assembly (serves 8)

In each of 16 Mylar bags, tote bags, or vacuum bags, store:

• 1 jar or pouch chicken stew mix

• 1 vacuum bag containing 2 cups dehydrated broccoli

• 1 bag thickener

• 1 bag gravy mix

• 1 vacuum bag containing 3 cups egg noodles and 1 tablespoon salt