PANTRY MEALS - EXTRA FAST AND EASY

Every mom has those panic attacks when dinner is upon them and preparations have not been made ahead of time. If you will keep some basic ingredients in your pantry, you will be prepared for healthier alternatives to Hamburger Helper, Pizza Delivery, or other prepared/processed foods. If you don't have all the ingredients, substitute or omit the ingredient.

If you keep chopped onions and green peppers in your freezer, or dried minced veggies, you will save even more time. Keep browned ground meat in one pound containers and 2 Cup portions of diced chicken in your freezer to save even more time.

Frozen ground meat can be quickly defrosted in cold water or in a covered skillet over medium heat.

LAYERED MEXICAN CASSEROLE

1 lb , lean ground beef
1 onion, finely minced (use from freezer or dried minced)
1 pkg taco seasoning or 1/4 Cup Frontier Taco Seasoning
3/4 Cup water
2 Cups cooked pinto beans or refried beans from a can or homemade
1 - 18 oz can Enchilada sauce or spicy tomato sauce
1-2 Cups shredded Cheddar or Jack Cheese
3 Cups slightly crushed tortilla chips
1/2 head lettuce, shredded
2 tomatoes, diced
2-4 TB sliced black olives

Brown the ground beef with onion. Drain well. Add taco seasoning mix with water and simmer until liquid is absorbed. In a 9 X 13 casserole dish, layer the crushed tortilla chips. Top with a layer of beans. Next layer browned ground, seasoned ground beef mixture. Pour enchilada sauce over all. Top with shredded cheese. Bake in a 375° oven for 20-25 minutes or until the casserole is bubbly and cheese is melted.

Garnish with shredded lettuce, diced tomatoes, and black olives. Serve immediately.
Serving Suggestion: Offer guacamole, extra tortilla chips, raw veggies such as carrots, celery, radishes, jicama, and cucumbers.

CHICKEN A LA KING
Serve over Bread, Toast, or Rice

2 Cups diced chicken from freezer or a can
1 TB chicken bouillon or chicken broth powder
1/4 C. dehydrated onion
1/4 C. mushrooms (canned or dehydrated)
2 TB dehydrated green peppers (or 1/2 C. chopped from freezer)
1/3 C. oil
1-1/3 C. milk
1/2 tsp. turmeric
1/3 C. flour
1-1/3 C. water

Cut chicken into small chunks if needed. Heat oil in a skillet and
saute vegetables. Blend in flour and spices. Dissolve bouillon
in water and add to vegetable mixture. Add milk. Boil for one minute. Serve
over rice, toast, etc.

SHEPHERD'S PIE

1 pound lean ground meat, browned
3/4 C.chopped onion or reconstituted dried minced onion
1/2 tsp. salt
1/4 tsp pepper
1/4 tsp oregano
1-2 cans green beans, drained
1 - 103/4 oz. can tomato soup, or 8 oz. can tomato sauce,
3 C. mashed potato, use leftovers or prepare dried potato granules[

Brown the ground meat with onions. Drain well. Stir in seasonings and tomato soup or sauce. Layer meat mixture in a 2 quart casserole, top with layer of canned green beans,Heat through. Pour Spread mashed potatoes on top and sprinkle with paprika. Bake in 350° oven until bubbly and hot. 4-6 servings.

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