Tammy’s Favorite Bag Meals

I like to store 30 bag meals to give me a one month supply meals ready to eat with only a few minutes of preparation.

In addition, I store a 3 month supply of foods in a “mini-grocery store” fashion on my shelf in the basement. I include all ingredients for my bag meals in this 3 month inventory. I also include ingredients for freezer meals and other meals like Pizza and spaghetti where I pull ingredients from both my freezer and my shelf.

I do my grocery shopping one a month to replenish my supply. The 30 bags meals give me the insurance that my stores will never fall below a 3 month supply.

My shelves are the perfect width to hold 3 bag meals. So I have created 10 categories of meals and I store 3 meals in each category. A sticker is placed on my shelf under each category to make it easy to find the bag meal I’m looking for:

Once you start making bag meals, you will see how to turn your favorite recipes into a bag meal for your family. Here are some common substitutions and ingredients:

Chicken or Beef Stock: Use a 12 oz can or a 1 quart box, depending on the recipe.Canned Milk: If your recipe calls for 1 cup of milk, use a 5 oz can of milk with enough water to make one cup.Heavy Cream: Use a 12 oz can of canned milkPowdered Milk: 3 TB powder mixed with 1 cup water equals 1 cup milk – mix milk powder with flour or corn starch to make sauce packetsMilk based Sauces: Use chicken or vegetable broth for the liquid. To thicken a 12 oz can of broth – use ¼ cup flour, 3 TB powdered milk and ½ tsp salt.Parmesan Cheese: Buy in bulk and put in 8 oz mason jars for bag meals. Dehydrated Potatoes: You can dehydrate your own, or purchased dehydrated diced potatoes. Cover with twice as much water and soak for 15 minutes before cooking.

10 Bag Meal Categories

1. Chicken and RiceHawaiian Haystacks (3)

2. Meat and Potato SoupBeef Stew (3)

3. Meat and Potato DinnerShepherd’s Pie (1)Chicken Gravy over Potatoes (1)Beef Gravy over Potatoes (1)

4. Poultry and PastaChicken Alfredo (2)Turkey Tetrazzini (1)

5. Beans and RiceSanta Fe Rice Pilaf (2)Coconut Rice (1)

6. ChiliRed Chili (2)White Chicken Chili (1)

7. Mexican SoupEnchilada Soup (1)Taco Soup (2)

8. Mexican Meat DishesSweet Pork or Beef (1)Taco Salad (2)

9. Italian SoupZuppa Toscanna (2)Minestrone (1)

10. Chinese/AsianSweet and Sour Chicken (3)

Chicken and Rice

Hawaiian Haystacks

1 can cream of chicken soup1 can chicken1 can chicken broth1 ½ cup rice in baggie1 small can pineapple tidbits1 baggie chow mein noodles1 baggie slivered almonds

Dry Ingredient Packet1/4 cup flour½ tsp salt3 TB powdered milk

From the pantry¼ cup butterGrated cheeseChopped celery and green onionChopped tomato

Add enough water to chicken broth to make 2 cups. Stir in dry ingredient packet. Stir well to remove lumps. Combine with ¼ cup butter (if available) over medium heat and stir until thickened. Add cream of chicken soup and drained chicken pieces.Cook rice. Serve by putting sauce over rice and top with other ingredients as desired.

Meat and Potato Soups

Beef Stew

1 pint canned roast beef1 (8 oz) can tomato sauce1 quart beef soup stock

Vegetable packet1 cup dehydrated potatoes¼ cup dehydrated carrots2 TB dehydrated onion

Pantry: grated cheese

Place vegetables in 4 cup container. Cover with water and allow to stand for 15 minutes. Drain water.

Pour beef soup stock in pan. Add rehydrated vegetables and simmer until vegetables are soft. Add roast beef with juice and tomato sauce. Cook until thoroughly heated.

Add salt and pepper to taste. Serve with grated cheese.

Shepherd’s Pie

1 pint canned roast beef1 can green beans, drained1 can corn, drained1 can tomato soup1 pkg instant mashed potatoes (serves 8)1 (5 oz) can evaporated milk

Pantry: 1 cup grated cheese

Combine first 4 ingredients, put in dutch oven or casserole dish. Make the mashed potatoes and spread over the other ingredients. Bake at 325 for 25 minutes. Top with grated cheese the last 5 minutes of baking.

Mashed Potatoes with Chicken Gravy (from Tammy Hulse)

1 pkg instant potatoes (serves 8)1 box Stove Top Stuffing1 can cream of chicken soup1 can chicken breast 1 can green beans or corn1 can chicken broth3 TB powdered milk in zip-loc baggie

Dry Ingredient Packet¼ cup flour½ tsp salt3 TB powdered milk

From the pantry1/2 cup butter

Add enough water to chicken broth to make 2 cups. Stir in dry ingredient packet. Stir well to remove lumps. Combine with ¼ cup butter over medium heat and stir until thickened. Add cream of chicken soup and drained chicken breasts. Use remaining butter with 1 cup milk (reconstitute powdered milk) to make instant potatoes. Heat beans or corn for a complete meal.

Mashed Potatoes with Beef Chunks and Gravy (from Tammy Hulse)

1 pkg instant potatoes (serves 8)1 can cream of mushroom soup1 pint canned roast 1 can green beans or corn1 can beef broth3 TB powdered milk in zip-loc baggie

Dry Ingredient Packet¼ cup flour½ tsp salt3 TB powdered milk

From the pantry1/2 cup butter

Drain roast, reserving juice. Add beef broth to juice from canned roast. Stir in dry ingredient packet. Stir well to remove lumps. Combine with ¼ cup butter over medium heat and stir until thickened. Add cream of mushroom soup and drained roast pieces. Use remaining butter with 1 cup milk (reconstitute powdered milk) to make instant potatoes. Heat beans or corn for a complete meal.

Poultry and pasta

Turkey Tetrazzini (from Belinda Craft)

2 (10 oz.) cans Turkey or Chicken14 oz. Spaghetti, broken into thirds1 (6 oz.) can sliced Mushrooms1 (16 oz.) can Chicken Broth1 (16 oz.) can Evaporated Milk

Dry Ingredient Packet:½ cup flour1 tsp. Salt½ tsp. Pepper

From the Pantry:½ cup butter or oil½ cup grated Parmesan Cheese

Make a white sauce by mixing flour, butter, chicken broth, milk over medium heat

Stir in mushrooms, turkey. Cook & Drain pasta. Stir sauce & pasta together & place in a baking dish. Bake 350 for 30 minutes

Chicken Alfredo

1 pint bottled chicken (drained)1 pkg fettucini noodles or penne pasta5 oz can evaporated milkSmall (3 oz) container Parmesan cheese

Spice Packet1 -2 TB parsley½ - 1 tsp garlic powder1 tsp salt1/8 tsp pepper

Alfredo Sauce Packet1/3 cup powdered milk1 TB cornstarch1/8 tsp white or black pepperpinch of nutmeg

From the pantry2 cups water¼ cup butter

Cook spaghetti according to package directions. Make the alfredo sauce by mixing sauce packet, evaporated milk and 2 cups water. Heat slowly over medium heat until sauce thickens. Add Parmesan cheese and cook until cheese melts.

Cut chicken and mix with spice packet. Add noodles and sauce. Stir together gently and bake for 20 minutes.

Rice and Beans

Coconut Rice

2 cups rice1 quart chicken soup stock1 can coconut milk1 can corn2 cans black beans

Vegetable Packet¼ cup dried carrots2 TB dried onion

Pantry: 1-3 tsp maple syrup to taste

Cook rice in chicken soup stock. Rehydrate vegetables for 15 minutes. Saute vegetables in coconut milk than add other ingredients including cooked rice.

Santa Fe Chicken Pilaf (from Belinda Craft)

1 package rice pilaf mix1 can Chicken Broth1cup canned, Mexi-Season diced tomatoes1 can Chicken1 can Whole Kernel Corn - drained1 can Black Beans - drained & rinsed

Prepare rice pilaf according to package directions, using chicken broth instead of water. Add contents of rice pilaf spice pack. Stir remaining 4 ingredients into rice mixture. Top with cheese if desired.

This makes a great burrito filling if you have Tortillas on hand.

Chili

White Chicken Chili (from Tammy Hulse)

2 cans chicken breasts1 quart chicken broth2 cans (15 ½ oz) great northern beans2 cans (4 oz) chopped green chilies1 (5 oz)can evaporated milk

Seasoning Packet1/3 cup dehydrated onion1 ½ tsp garlic powder1 tsp salt1 tsp ground cumin1 tsp oregano½ tsp pepper¼ tsp cayenne pepper

From the pantry: 1 cup sour cream ½ cup whipping cream

Combine chicken broth, chicken, beans, green chilies, and seasoning packet in pan. Bring to boil. Reduce heat and simmer for 30 minutes. Remove from heat and stir in evaporated milk. If available, use sour cream and whipping cream instead or canned milk. Serve immediately.

Tammy’s Chili (mild)2 cans red beans (drained and rinsed)1 can diced tomatoes2 (8 oz) can tomato sauce1 cup water

Spice Packet1 TB all-purpose flour2 TB minced dried onion1 ½ tsp chili powder

1 tsp seasoned salt½ tsp crushed dried red pepper½ tsp minced garlic½ tsp sugar½ tsp ground cumin

From Pantry2 tsp beef soup base (if available) Mix all ingredients in pot. Simmer for 30 minutes to blend flavors.

Mexican Soup

Enchilada Soup (from Belinda Craft)

1 can enchilada sauce1 can chicken broth1 can evaporated milk1 can diced tomatoes1 can black beans – drained1 can chicken chunks2 cups water1 pkg. enchilada seasoning

Dump in a pan & heat & serveServe with: chips, cheese, sour cream, lime & cilantro

Taco Soup

1 can green chilies2 cans tomato sauce1 can Mexican stewed tomatoes1 can black beans1 can corn1 can chicken

Spice Packet:3 tsp chili powder½ tsp oregano½ teas. garlic powder2 Tablespoon sugar

Place all in pot and heat. If you have cilantro, cheese, tortilla chips and avocado they add a nice finishing touch.

Baked tortilla chips work great. Cut tortillas in strips. Spray with olive oil spray and shake some salt on them. Bake at 375 F until brown.

Mexican Meat Dishes

Sweet Beef or Pork (from Michelle Snow)

1 Bottle roast beef or pork1 container salsa1 C. brown sugar

Rice packet1 cup jasmine rice1 tsp salt (if desired)

1 pint or can of pinto or black beans

From the pantry:2 cups waterFresh lettuceGrated cheeseFresh salsaGuacamoleTortillas

Drain beef and place meat, salsa, and brown sugar in Crock pot and heat thoroughly. Prepare rice by bringing 2 cups water to boil, add rice and simmer with lid on for 25 minutes until done. Heat beans.

Heat and serve in tortilla. Add other condiments if available.

Taco Salad (from Tammy Hulse)

1 pint ground beef1 can refried beans1 small can tomato sauce

Taco Seasoning Packet (or 2 TB Taco Seasoning Mix¼ cup dried onion¼ tsp instant minced garlic1/8 tsp oregano leaves¼ tsp cornstarch¼ tsp dried red pepper½ tsp salt½ tsp chili powder¼ tsp cumin

Put hamburger in skillet. Add refried beans and tomato sauce. Stir together and add seasoning packet. Simmer until flavors are well blended.

Serve with chips, lettuce, grated cheese, diced tomatoes, green onion, sour cream and guacamole. It also makes a great burrito filling when combined with cheese in a tortilla.

Enchilada Casserole

1 6 oz pkg corn chips1 pint ground beef1 can refried beans1 (10 oz) can enchilada sauce1 (8 oz) can tomato sauce

From the pantry1 cup sour cream1 cup shredded cheddar cheese

Preheat oven to 375. Lightly butter 2 quart casserole. Crush ½ cup corn chips and reserve for top. In medium bowl, combine remaining corn chips, hamburger, beans, enchilada sauce and tomato sauce. Pour into prepared casserole. Bake about 20 minutes until heated through. Remove from oven. Spread sour cream on top. Sprinkle with cheese and reserved corn chips. Bake 5 more minutes until cheese is melted.

Italian Soups

Vegetable Ministrone (from Tammy Hulse)

1 (28 oz) can tomatoes1 (15 oz) can tomato sauce4 cups beef broth1 (15 oz) can garbonzo beans1 (16 oz) can green beans1 (15 oz) can kidney beans 1 ¼ cups mostaccioli1 small container Parmesan cheese

Spice Packet1 TB dried parsley½ tsp dried basil1 tsp dried oregano¼ tsp pepper½ tsp garlic powder

From pantry (if desired)2 large carrots2 cups water

Preparation: Puree tomatoes in blender. In large crock-pot, combine tomatoes, tomato sauce, beef broth, water and carrots. Cook until vegetables are tender. Add beans and continue cooking until heated. Add mostaccioli 10 minutes before serving. Cook until pasta is tender. Garnish with parmesan cheese.

Serves 8-10

Mock Zuppa Toscana

1 pint canned sausage (sliced into ½” slices)1 quart – Chicken Broth1 cup dehydrated potatoes4 TB bacon pieces1 (12 oz) can evaporated milk

Spice Packet¾ tsp crushed red peppers¼ cup dehydrated onion1 tsp dehydrated minced garlic

Pantry5 cups water¼ bunch of kale

Cover dehydrated potatoes with 4 cups water. Let stand for 15 minutes, drain water.

Pour chicken broth into pan. Add onions, garlic and bacon. Cook until boiling. Add potatoes and cook until soft (about half an hour). Add evaporated milk and cook until thoroughly heated. Stir in the sausage. Add kale just before serving.

Chinese/Asian

Sweet and Sour Chicken:1 ½ cup rice in baggie1 (8oz) can unsweetened pineapple tidbits1 can chicken broth1 pint canned chicken2 TB cornstarch in baggie

Sauce Packet3-4 Tbsp brown sugar (to taste)Pinch of salt¼ cup dried bell pepper3 TB dried onion

From Pantry¼ cup cold water1-2 TB soy sauce3 TB vinegar3 cups water for rice Cook rice. Mix chicken broth, pineapple tidbits with juice, sauce packet, vinegar and soy sauce in sauce pan. Stir in cornstarch into cold water.  Add to mixture.  Cook and stir gently until thickened.  Add chicken & heat through.  Serve over hot rice.