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Simple recipes, feel free to share yours

Discussion in 'Preparedness & Survival' started by FortunateSon, Sep 2, 2012.

  1. FortunateSon

    FortunateSon Marion County Bronze Supporter Bronze Supporter

    Likes Received:
    I wanted to share a couple of simple recipes of ours. They are cheap, have few ingredients, and are easy to make. Neither one requires any more than a pot and heat/fire to cook. In my mind that makes them ideal for prepping.

    If anyone else has recipes or ideas, please add to the thread!



    Cooked Chicken, cut into large chunks (we usually boil the meat with onions). Breast meat is good but dark meat will also work.
    We usually use boneless, skinless Breast Meat – between 1 and two whole breasts, depending on how much you like in the soup. I would think it would be very easy to sub Dehydrated, Freeze-Dried Chicken, or Chicken TVP.
    1 Large can (Family Size) of Condensed Cream of Chicken Soup
    3 Small cans of regular Chicken Broth (not the no-salt kind, YUCK)
    Extra-Wide Egg Noodles


    Celery, chopped into small chunks
    Carrots, chopped into small chunks
    Onion, chopped into small chunks
    Fresh Garlic (2 cloves), chopped into small chunks OR
    Garlic Powder (don’t use garlic Salt, can make too salty)
    Salt and Pepper, use a little at a time to get the desired flavor
    Add water if needed to create more volume, a little at a time.


    Put Condensed Soup and Chicken Broth into a large pot or a slow cooker. Turn on high until it gets good and hot (not to a boil), then reduce to medium or medium-low.

    Add Chicken Chunks and any other ingredients you choose to use. Let the soup simmer, stirring occasionally, for one to two hours. You may need to turn the heat down just a little. You do not want it to get hot enough to boil.

    About one hour before serving, boil the egg noodles just until tender. Drain the noodles and then add to the soup. Continue to gently stir occasionally until ready to serve.

    And my favorite............


    1 can of V8 (excellent as a base for your soup!!!)
    1 can each of peas, corn, and green beans.
    Dash of salt and pepper to taste

    Any variation of ground beef or other meats to your liking, Hot sauce (to taste), Onion and garlic (fresh, dried, or powder), potatoes, carrots, etc...

    Pour can of V8 into a pot and make hot, but not boiling. Add vegetables and any other ingredients you wish. If using dried vegetables you might want to re-hydrate prior to adding. Season to taste.

    Both of these soups taste great!
  2. MissJ

    MissJ Clackamas County Active Member

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    other easy 1 pot recipes I like:

    Veggie Chili (you can add meat if you like)
    1-2 yellow onions chopped
    1-2 bell peppers chopped
    5-10 cloves of garlic chopped
    5-10 carrots chopped
    whatever other veggies you have laying around you need to use (corn, squash, celery)
    2-3 TB olive oil or cooking oil for sauteeing veggies
    4-8 cans of diced tomatoes (I usually do half plain and half with chiles)
    4-8 cans of whatever beans you like (or equivalent in dried beans about 2-3 cups dry- pre-soaked)
    *I usually use pinto, garbanzo, kidney and butter beans (large lima)
    2-4 TB of chili powder
    2-4 tsp of basil
    1-2 tsp of oregano
    2-4 TB of sugar
    2-4 tsp salt
    1-2 tsp pepper

    All the ingredients listed I gave 2 numbers: half batch or full batch. The full batch is A LOT so use this only if it is a big group of people (like 10+) or you have a method of preserving the chili such as canning, fridge, freezing etc.

    easy enough to prepare, first sautee onions, garlic, carrots, peppers in that order for about 20 mins or so until a little tender.
    Then add all your cans undrained. then add the spices. simmer for 1-2 hours (longer if using pre-soaked uncooked dry beans. Dry beans should be pre-soaked for 24 hours, or pressure cooked or slow cooked FIRST. otherwise this takes forever)

    I always get compliments on this, and it is not too spicy for kids or weenies. Heat lovers can add some hot sauce.