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Meals From Cans - aka Dump Meals

Discussion in 'Recipes' started by Ganado, Oct 15, 2016.


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  1. Dunerunner

    Dunerunner Monkey

    Tuna ala King... serves two

    1 7 oz.can tuna, what ever you have chunk light, albacore, what ever..
    1 8.5 oz. canned peas
    1 8.5 oz. canned corn

    Make a rue of butter and flour or otherwise thicken (potato starch, arrowroot, corn starch, tapioca) 16 ounces of reconstituted whole milk powder and season to taste with salt and pepper.

    add the tuna, drained peas and drained corn to the thickened milk mixture and heat (do not boil)

    Serve over cooked egg noodles, or rice..
     
  2. Ganado

    Ganado Monkey+++

    Crockpot Chicken Enchilada Chili
    [​IMG]

    Prep time 10 mins
    Total time 10 mins
    Serves: 6
    Ingredients
    • 1 can (10 ounces) red enchilada sauce*
    • 1 can (14.5 ounces) petite diced tomatoes with green chilis**
    • 1 can (15 ounces) chili beans in mild chili sauce
    • 1 can (15 ounces) black beans, drained and rinsed
    • 1 can (15 ounces) corn, drained
    • 1 and 1/2 pounds (2-3 large breasts) boneless skinless chicken breasts
    • 2 cups chicken stock (or chicken broth)
    • 1 package (8 ounces) cream cheese, softened
    Seasonings
    • 1/2 teaspoon ground cumin
    • 3/4 teaspoon paprika
    • 1 teaspoon seasoned salt
    • 1/4 teaspoon pepper
    • 1 and 1/2 tablespoon chili powder
    Optional Additions: sour cream, freshly grated cheddar cheese, avocado, fresh cilantro, freshly squeezed lime juice

    Instructions
    1. In a large crockpot (I use a 6 quart crockpot), add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.
    2. I like to cut each chicken breasts into 2-3 pieces after removing the fat only if I'm cooking this on high (cooks faster/more evenly in my crockpot).
    3. Add in the chicken stock and all of the seasonings. Stir well.
    4. Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours (again, until chicken will shred easily)
    5. Remove the chicken from the crockpot and shred in another bowl using two forks.
    6. Meanwhile, cube the cream cheese into small cubes and put them in the crockpot. Stir well and cover. Change temperature to high.
    7. Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is melted. Stir.
    8. Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired. If you only do one topping, to me, cheddar cheese is a MUST!
    Notes
    *I've used Rosarita brand, Old El Paso, and Great Value brand (medium and mild, medium preferred for us, but use what you like best) **You can use just plain diced tomatoes if desired, it still tastes great!

    Easy Crockpot Creamy Chicken Enchilada Chili - Chelsea's Messy Apron
     
  3. Meat

    Meat Monkey++

    ^Sounds tasty. [afro]
     
    Ganado likes this.
  4. Ganado

    Ganado Monkey+++

    it was yummy over fritos =)
     
    Ura-Ki and Meat like this.
  5. DKR

    DKR Interesting ideas, interesting stories

    1 can Bushs Black eye peas (Black beans are a good substitute)
    2 cups cooked rice
    chopped onion to taste (about 1 cup)
    1/2 cup celery, chopped.
    1/2 cup green (or red if that is all you have) pepper, chopped.
    1 qt chicken stock (Stouffer's Chicken Base works well)
    Bacon, ham or a ham hock chopped - add for taste - leftovers are great, if there is such a thing as leftover bacon....

    Mix together, heat to serve. The rice is the only 'real' cooking required....

    Cut back on the stock, and serve over cornbread for something different
     
  6. DKR

    DKR Interesting ideas, interesting stories

    1 (15.5-ounce) can chickpeas, drained and well rinsed.
    1/4 cup mayonnaise .
    1 tablespoon mustard, yellow or other (for flavor)
    1 1/2 tablespoons umeboshi vinegar - salty and adds a 'seafood type' flavor.
    1/4 cup chopped celery, from about one rib.
    2 tablespoons sliced scallions - this is about two scallions.
    A twist or two of ground black pepper.
    some lettuce leaves, washed and dried well - these will line whatever bread you use, so enough lettuce leaves to line each slice of bread.

    Chickpeas go into the food processor - if you don't have a processor, use a garlic press with larger screen. Run the processor for just a bit, you don't want a paste - gooey chunks is a better description. Think of this of a tuna fish substitute.

    Add mustard, mayo, celery and scallion & then mix.

    Place lettuce on bread, spoon mixture on the lettuce, spread with back of spoon. Makes 2 to 4 sandwiches.
    No cooking, no mercury, very little clean up. Just the thing for Millennials....and the rest of us.
     
    Last edited: Nov 14, 2016
    Ura-Ki, Sapper John, Ganado and 2 others like this.
  7. DKR

    DKR Interesting ideas, interesting stories

    • 2 (6 1/2 ounce) cans tuna, drained and flaked
    • 1⁄4 cup mayo
    • 1⁄4 cup prepared salsa - chunky is best
    • 6 tortillas - at least 8 inch
    • 3⁄4 cup shredded cheddar cheese - sharp is better (about 3 oz)
    Mix tuna, mayo, and salsa. Spoon on to 3 of the tortillas, smooth with back of spoons.
    sprinkle cheese on top.
    Place the remaining tortillas on top to cover.

    Millennials - place the tortilla sandwich on paper plate and heat one at a time in microwave until cheese melts.

    For those that have non-stick fry pan, add a bit of oil, then heat. Place Quesadilla on pan and flip wihen the tortilla is browned.

    Serve hot. More salsa on the side because more is better, eh?

    Little to no cooking and easy clean up. The added mercury in your diet is a bonus....
     
    Last edited: Nov 14, 2016
    Sapper John, Ganado and Dunerunner like this.
  8. Ganado

    Ganado Monkey+++

    Chorizo Sweet Potato Chili
    Cost: $8.63
    Cost Per Serving: $1.44
    Serves: 6 (8 cups total)
    Ingredients
    • 3 links (3/4 lb.) Mexican chorizo $2.51
    • 1 medium onion $0.42
    • 2 cloves garlic $0.16
    • 1 medium (1 lb.) sweet potato $1.00
    • 1 (14.5 oz) can diced tomatoes $0.69
    • 1 (15.5 oz.) can kidney beans $1.09
    • 1 (15.5 oz.) can black beans $1.12
    • 1 (6 oz.) can tomato paste $0.55
    • 1 Tbsp chili powder** $0.30
    • ½ tsp cumin $0.05
    • ½ tsp oregano $0.05
    • 2 cups water $0.00
    • 1 bunch green onions $0.69
    Instructions
    1. Squeeze the chorizo out of its casing and into a large pot. Cook the chorizo over medium heat, breaking it up as it browns. After it is fully browned, drain the excess fat from the pot (if desired).
    2. While the chorizo is browning, dice the onion and mince the garlic. Add them to the pot after draining the fat. Continue to stir and cook. Peel the sweet potato and cut it into ½ inch cubes. Add them to the pot and continue to stir and cook.
    3. Rinse and drain the beans in a colander. Add them to the pot along with the diced tomatoes (with juices), tomato paste, chili powder, cumin, oregano, and water. Stir until everything is well combined. Place a lid on the pot and allow the chili to come up to a simmer. Let the chili simmer for 30 minutes, stirring occasionally, or until the sweet potatoes have softened. Serve hot, topped with sliced green onions.
    Notes
    Optional toppings: cheese, tortilla chips, sour cream.
    **Chili powder is not the same as cayenne pepper. It is a blend of mild red chilies and other spices.

    30 minute Posole
    Cost: $6.55
    Cost Per Serving: $1.09
    Serves: 6 (1.33 cups each)
    Ingredients

    • 1 small yellow onion $0.14
    • 2 Tbsp vegetable or canola oil $0.04
    • 2 Tbsp flour $0.02
    • 2 Tbsp mild chili powder* $0.30
    • 3 oz. tomato paste $0.33
    • ½ tsp cumin $0.05
    • ½ tsp garlic powder $0.05
    • ¼ tsp cayenne pepper (optional) $0.03
    • ¾ tsp salt $0.03
    • 2 cups water $0.00
    • 3 cups chicken broth** $0.38
    • 4oz. can chopped green chiles $0.87
    • 15oz. can hominy $1.09
    • 1.5 cups shredded pork, chicken, or beef (pre-cooked) $2.04
    • 1 fresh lime $0.33
    • ½ bunch fresh cilantro $0.85
    Instructions
    1. Finely dice the onion, then add it to a large soup pot along with the olive or coconut oil. Sauté the onion in the oil over medium heat for 3-5 minutes, or until it is tender and transparent. Add the flour and chili powder and continue to sauté for two minutes more. The mixture will be fairly dry, so stir continuously to prevent burning.

    2. Add 2 cups water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken.

    3. Finally, add the chicken broth, shredded meat, diced chiles, and hominy (drained). Stir to combine and then heat through (about 10 minutes).

    4. Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro and a wedge of lime to squeeze over top.
    Notes

    *The chili powder used in this recipe is a mild blend of chile peppers and other spices, but does not include salt.
    **I use reconstituted Better Than Bouillon to make my broth
    .
    i had to go to two pot luck's this week and was short on time
     
    Motomom34 likes this.
  1. tacmotusn
  2. Motomom34
  3. Motomom34
  4. tacmotusn
  5. Homunculi
  6. Thunder5Ranch
  7. Ganado
  8. Pax Mentis
  9. Motomom34
  10. Yard Dart
  11. Ganado
  12. Dunerunner
  13. Ganado
  14. Ganado
  15. Motomom34
  16. natshare
  17. Yard Dart
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