A well-stocked pantry makes packing up meals in a jar in a snap. Whether you pack the meals for use on a busy day, keep them for emergency use in a power outage, or when you can’t leave home and don’t have fresh groceries on hand to cook with.
This is a pleasantly cheesy flavor, without dealing with a messy cleanup from cheese fused onto the skillet. The veggies taste like fresh.
It’s all the convenience of a packaged meal, but with way more veggies and meat – and you can control the salt if needed.
Chicken noodle skillet recipe
Ingredients:
- 2 cups egg noodles (3½ ounces) (note cook time)
- 1 cup freeze-dried chicken
- 1 Tbsp dried onions or freeze-dried
- 1 Tbsp dried carrots
- ¼ cup freeze-dried peas
- ¼ cup freeze-dried corn
- 1/3 cup dry milk
- 1/3 cup cheese powder
- ¼ cup butter powder
- 1½ tsp Italian seasoning
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
Directions:
Take a wide-mouth quart mason jar and place a canning funnel in it.
Add the egg noodles, chicken, and vegetables, gently tap the jar to settle the contents,
Add the cheese powder through black pepper, and gently tap the jat to settle it.
Seal the jar tightly. For long-term storage do an airtight seal, with a mason jar sealer.
To Make:
Add 3½ cups water to a skillet. Add in the contents of the mason jar.
Bring to a boil over medium-high heat. Reduce heat and simmer till pasta is done (ours was 8 minutes cook time), stirring often. lowering the heat so it doesn’t boil over.
Remove from the heat, and let sit for 5 minutes to thicken as it cools.
Serves 2 to 3 people, depending on appetite.
~Sarah