Concept of 365 Days of Pre-Made Meals

Thank you R. Hatch for sharing the following information! (This concept would also work well for a three-month supply.)

"365 DAYS of
PRE-MADE MEALS
THIS woman inspires me!

"WHY THIS sister's work is important...

"Other than my paranoia that an earthquake is going to ruin this good sister's hard work, (please store your glass canning jars back in their box! And down low!) I think this idea is fantastic! And after getting a years supply of basics, this idea has really captured my heart. She came up with a plan and did it, and further more, she did it based on the precepts that SCANDINAVIANS did for CENTURIES to stay alive.

"IN places like Finland, Norway and Sweden, that got 10 months a year of darkness and snow, they had to put together a years supply EVERY single year quickly, at the end of their short growing season, and live off it every single winter. They made hard bread with a hole in it, about 300-400 loaves per family, and hung it on poles and then strung up in their wood rafters. They knew how to provide nutrition through stews, soups, and porridges. They knew that a small piece of meat or bone could flavor the soup and give everyone a little protein but not waste it (think: eat meat sparingly) and they were masters at drying/smoking meat and other foods (think of Ludvisk). They would dry almost everything, and use it later when they melted snow in a pot over fire and made hearty soups, and then soak their hard bread in it as their meal.

"I quickly calculated if I could get almost everything dried or freeze-dried, and then place it in my largest jars and then seal them up without oxygen (using the same oxygen packets you can buy at the church cannery for #10 cans), that I could get a VERY long shelf life out of these dry products; a lot longer than "regular canned soups", and a LOT healthier.

"There were some obvious things I felt I needed right away...SOME good recipes and resources...and a plan! I found them both right away once I started looking. I also bought a good dehydrator, so that I could dry what I could not buy. I am now working on this and know this will take me several months to do.

"I found great dehydrated products in bulk at www.bluechipgroup.net. They had products like dehydrated carrots, corn, onions, celery, and a cream base soup mix, and a tomato powder that made a nice base to several soups. They also had little dehydrated pieces of chicken, etc...they sold in bulk, too. I found bulk spices at Allison's Pantry Outlet Store in Utah County, also available online at www.allisonspantry.com. I found some great dried five cheese tortellini at Costco, and I found some great recipes.

"I realized I could do this one recipe at a time, so it didn't get overwhelming. If I had 15 recipes I loved, I had to only make two cases (or twenty-four jars of each recipe) to come up with roughly 360 days of meals. That meant that I could eat something different for 15 days before I had to eat it again. Twice a month roughly it would rotate around.

"This idea intrigued me, how good it could be, when added to the basics of wheat, rice, and beans.

"So without further ado, I am going to get you started with some of the recipes I loved, and modified slightly for my family...I don't have all of it done, but am excited to be able to do this as my goal this year. Plus it will extend my food storage out to be more well-rounded."

(Source: R. Hatch, Ward Preparedness Specialist)

Potato Soup Mix
Split Pea Tortellini Soup Mix
Texas Two-Step Soup Mix
Sun Dried Tomato & Penne Soup
Cream of "Anything" Soup Mix
Dreaming of a White Christmas Soup Mix
Farmhouse Soup Mix
Winter Bean Soup Mix
Vegetarian Black Bean Soup Mix
Turkey Noodle Soup Mix
Minestrone Soup Mix
Bean Soup Mix
Chicken Rice Bake Mix in a Jar
Beef Noodle Seasoning Mix
Dill-Lemon Rice Mix
Apple Almond Rice Mix
Alfredo Noodles Mix
Friendship Scone Mix in a Jar

Friendship Scone Mix in a Jar

1-3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup quick-cooking oats, uncooked
1/2 cup chopped walnuts
1/3 cup mini semi-sweet chocolate chips
Dehydrated butter equal to 1/2 cup reconstituted
1 tablespoon powdered milk
Dehydrated egg equal to one

Attach Tag:
1 Jar Scone Mix
Cold water to soft dough texture

SCONES:
Preheat oven to 375 degrees F.
Dump scone mix and margarine into a bowl, mixing well. In a separate bowl, beat the remaining ingredients until well combined and then pour into the scone/butter mixture. Stir with a fork until mix forms a ball then knead the dough. On a floured surface roll the dough into an 8" circle. Cut dough into wedges (8) and place on greased cookie sheet 1-1/2 inches apart. Bake 9 to 11 minutes, or until light golden brown.

(Source: R. Hatch, Ward Preparedness Specialist)

Alfredo Noodles Mix

**Please note this recipe has been modified to add the grated Romano or Parmesan cheese when ready to mix with butter and milk when ready to use.

1 cup instant nonfat dry milk
1/3 cup dried minced onion
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon white pepper

Measure all ingredients into a large Ziploc bag, seal and shake to combine.

To Use:
Combine 1/4 cup Noodles Mix with **2 teaspoons grated Romano or Parmesan cheese, 2 tablespoons butter, and 1/4 cup milk. Toss with pasta. For variety, add 1/4 cup grated Cheddar cheese in place of the Parmesan cheese for a different taste.

(Source: R. Hatch, Ward Preparedness Specialist)

Apple Almond Rice Mix

4 cups uncooked rice
1-1/3 cups slivered almonds, toasted
1-1/3 cups chopped dried apples
1/4 cup parsley flakes
1/4 cup chicken bouillon granules

Directions:
Combine all ingredients in large bowl; mix well. Place 1-3/4 cup rice mix in each of 4 air-tight containers or zip-top plastic bags. Makes 4 rice mixes.

Preparation Instructions:
Combine 1 rice mix, 1 cup water, 1 cup apple juice (use 1-3/4 cups total liquid for medium or short grain rice, 2-1/2 cups total liquid for brown rice) and 1 tablespoon butter or margarine (optional) in 2- to 3-quart saucepan. Reduce heat; cover and simmer 15 minutes (45 minutes for brown rice), or until rice is tender and liquid is absorbed. Fluff with fork. Makes 6 servings.

(Source: R. Hatch, Ward Preparedness Specialist)

Dill-Lemon Rice Mix

4 cups long grain rice, uncooked
5 tablespoons dried grated lemon peel
4 teaspoons dill or dill seed
2 teaspoons salt
8 teaspoons instant chicken bouillon

To Use:
Combine 1-1/2 cups of mix, 2 cups cold water, and 1 tablespoon butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed. Great with fish or chicken.

(Source: R. Hatch, Ward Preparedness Specialist)

Beef Noodle Seasoning Mix

1 cup dry non-fat milk
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon black pepper
1 teaspoon salt
1/4 teaspoon basil
1/4 teaspoon oregano
1 teaspoon paprika
1/8 teaspoon cayenne
4 tablespoons brown gravy mix
1/4 teaspoon ground celery seed
2 tablespoons cornstarch
1/2 cup dehydrated mushrooms

Measure all ingredients into a large ziploc bag, seal and shake until well-combined. Makes approximately 26 tablespoons.

To Use:
1-1/2 lbs. lean ground beef
7-1/2 tablespoons Beef Noodle Seasoning Mix
8 cups water
1 (12-ounce) package egg noodles

Brown hamburger and drain. Add jar ingredients and hot water. Add the noodles and bring to a boil. Reduce heat to simmer, cover and cook 15 to 17 minutes. Remove lid and let gently simmer until sauce has thickened, stirring occasionally.

(Source: R. Hatch, Ward Preparedness Specialist)

Chicken Rice Bake Mix in a Jar

Sauce Base:
Cream Soup Base Mix
Dehydrated chicken pieces
1 pkg. chicken flavor ramen noodles, broken up
1/2 cup long-grain rice
1/8 cup dried minced onion
Dried mushrooms
Ramen seasoning packet.

Pour contents of jar into 9x13-inch greased pan. Combine 3 cups water and seasoning packet. Pour water/seasoning mixture over all, cover and bake at 350 degrees F. for 1 hour 15 minutes.

(Source: R. Hatch, Ward Preparedness Specialist)

Cream of "Anything" Soup Mix

4 cups powdered milk
1-1/2 cups cornstarch
1/2 cup instant chicken bouillon granules
4 teaspoons dried onion flakes
2 teaspoons dried thyme
2 teaspoons basil, crushed
1 teaspoon pepper

Measure all ingredients into a Ziploc bag. Shake well, transfer to vacuum seal bag, seal and store up to a year.

To Use:
1/3 cup mix
1 cup water
Cook over low/medium heat until thickened.

Variations:
Add 1/2 cup minced or chopped *__________
*Choose one: Onions, Mushrooms, Asparagus, Broccoli, Celery, Cooked Chicken, Diced Potatoes, Tomato, Cooked Shrimp, etc.

(Source: R. Hatch, Ward Preparedness Specialist)

Sun Dried Tomato & Penne Soup

2 cups penne pasta
Dried tomatoes
Dried mushrooms
1/4 cup onion flakes
1/4 cup parsley flakes
1 tablespoon dried minced garlic
1-1/2 teaspoons dried crushed thyme
1-1/2 teaspoons dried minced basil
1/2 teaspoon dried crushed red pepper
Vegetable broth powder
Salt
Pepper
Dried green beans
Combine all ingredients in large jar or vacuum seal bag.

Attach Tag:
1 jar Sun Dried Tomato & Penne Soup Mix
8 cups water
Good with a little sausage.
Combine all except beans in large saucepot. Soak for an hour. Bring to a boil, reduce heat, cover and simmer in Thermo cooker.

(Source: R. Hatch, Ward Preparedness Specialist)

Texas Two-Step Soup Mix

1 (1.61-ounce) package brown gravy mix
2 tablespoons mild red chili power
2 teaspoons dried oregano leaves
1 teaspoon ground cumin
1 teaspoon dried minced onion
1/2 teaspoon garlic salt
10 to 12 regular-size tortilla chips, coarsely crushed
1 to 1-1/4 cups uncooked small to medium-size pasta
Dehydrated corn
Dehydrated red and green bell pepper

Layer ingredients in a jar.

Instruction Tag:
Brown 1/2 pound ground beef.
In a crock pot combine the following:
Browned ground beef
Contents of jar
8 cups water
Simmer a couple hours or until macaroni is fully cooked.

(Source: R. Hatch, Ward Preparedness Specialist)

Bean Soup Mix

1/4 cup dried garbanzo beans
1/4 cup dried navy beans or lima beans
1/4 cup dried red kidney beans or pinto beans
1/4 cup dried whole or split peas
3 tablespoons minced dried onion
2 tablespoons whole wheat
2 tablespoons pearl barley
2 tablespoons dried celery flakes
2 teaspoons instant beef bouillon granules
1/2 teaspoon dried basil
1 bay leaf
Salt
Dehydrated onion
Tomato powder
Layer all ingredients.

Combine contents of package with 7 cups water in a 3-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 2 minutes. Remove from heat, cover, and let stand 1 hour. (Or soak bean mixture in the water overnight in a covered pan.) Do not drain. Bring beans and liquid to boiling, reduce heat. Cover and simmer 1-1/2 to 2 hours or until beans are tender. Remove bay leaf. Season to taste. Makes 6-8 side dish servings.

To make chili -- add chili powder and tomatoes, and beef if available.
To make cheesy bean soup -- remove bay leaf and use 4 cups water...mash a little and add mild cheese.

(Source: R. Hatch, Ward Preparedness Specialist)

Minestrone Soup Mix

1/4 cup dried split peas
1/2 cup dried kidney beans
4 crumbled beef bouillon cubes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1-1/2 teaspoons salt
1/2 teaspoon ground pepper
1 cup elbow macaroni
Dried carrots
Dried celery
Dried onion
Dried corn
Dried tomatoes
3 tablespoons dried tomato powder

Attach Tag:
8 cups water
1 jar Minestrone Soup Mix
1 pound sweet Italian sausage
Place water into a large stockpot. Add the Minestrone Soup Mix and simmer for 1-1/2 hours. Remove the skin from the sausage. In a medium skillet, brown the sausage, breaking it into small pieces. Add to soup.

(Source: R. Hatch, Ward Preparedness Specialist)

Turkey Noodle Soup Mix

1 cup uncooked fine egg noodles
1 tablespoon instant minced onion
2-1/2 tablespoons chicken-flavored bouillon granules
1-1/2 teaspoons pepper
1/4 teaspoon dried whole thyme
1/8 teaspoon celery seed
1/8 teaspoon garlic powder
1 bay leaf

Add:
Dried turkey or dried chicken
Dried carrots
Dried celery
Dried corn

To make the soup:
Combine soup mix, 8 cups water, in a large pot. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Discard bay leaf.

(Source: R. Hatch, Ward Preparedness Specialist)

Vegetarian Black Bean Soup Mix

3 cups black beans, sorted
3 tablespoons dehydrated onion
3 tablespoons granulated garlic
1 teaspoon crushed oregano
2 teaspoons salt
1/4 to 1/2 teaspoon cayenne pepper (do not omit)
Dried cilantro
Dried chopped onion
Dried lime slice

Attach the following instructions on a gift tag:
Put in pot. Add 1 tablespoon olive oil and cover beans with 2 inches of water. Bring to a boil and simmer until very well done (about 2 hours). Beans should be very soft. Add water as needed to keep beans from sticking. There should be some liquid left on beans when done. Serve over rice.

(Source: R. Hatch, Ward Preparedness Specialist)

Winter Bean Soup Mix

1/3 cup dried yellow split peas
1/3 cup dried green split peas
1/3 cup dried lima beans
1/3 cup dried pinto beans
1/3 cup dried kidney beans
1/3 cup dried great northern beans
1/4 cup instant minced onion
2 teaspoons chicken bouillon granules
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder

Layer all ingredients in a 1-pint glass jar.

On gift tag put recipe for Winter Bean Soup Mix as follows:
8 cups water
Winter Bean Soup Mix and the following fresh:
2 medium carrots, chopped (1 cup)
2 medium stalks celery, chopped (1 cup)
2 pounds smoked ham shanks or meaty ham bone

(Source: R. Hatch, Ward Preparedness Specialist)

Farmhouse Soup Mix

2 tablespoons dried minced onion
2 tablespoons dried parsley flakes
2 teaspoons salt
1/2 teaspoon lemon pepper
2 tablespoons beef bouillon flakes
1/2 cup quick-cook barley
1/2 cup dried split peas
1/2 cup rice, uncooked, do not use instant
1/2 cup dry lentils
1/2 cup alphabet pasta, uncooked
1 cup flavored spiral macaroni, uncooked
1/2 cup dehydrated carrots
1/2 cup dehydrated celery
1 cup dehydrated tomatoes
1/4 cup dehydrated cabbage
3 tablespoons tomato powder

Layer all ingredients in a large cone-shaped bag, jar, or vacuum seal bag; seal and attach a tag with directions.

Attach Tag:
Farmhouse Soup Mix
1 pkg. mix
Add 3 quarts water. Bring mixture to boil. Reduce heat; cover and simmer 50 minutes or until peas are tender.

(Source: R. Hatch, Ward Preparedness Specialist)

Dreaming of a White Christmas Soup Mix

1 (2.75 ounce) package Country Gravy Mix (regular or no-fat)
2 tablespoons chicken bouillon granules
2 tablespoons dried minced onion
2 tablespoons dried celery flakes
2 teaspoons dried parsley flakes
2-1/2 to 3 cups uncooked wide egg noodles or other pasta

Pour gravy mix into wide-mouth quart jar. In small bowl, stir together bouillon granules, onion, celery and parsley. Pour into jar to make second layer. Add noodles. Close with lid; attach gift tag and decorate.

Gift tag directions:
Empty contents of jar into a 4-quart saucepan or Dutch oven. Add 8 cups water; heat to boiling on high. Reduce heat to medium; add one (10-ounce) or two (6-ounce) cans cooked and chopped chicken. Cover and simmer for 5 to 6 minutes or until noodles are tender, stirring occasionally. 8 servings.

(Source: R. Hatch, Ward Preparedness Specialist)

Creamy Wild Rice and Mushroom Soup

1 (2.75 ounce) package Country Gravy Mix (regular or no-fat)
1 tablespoon chicken bouillon granules
2 teaspoons dried minced onion
2 teaspoons dried celery flakes
1 teaspoon dried parsley flakes
1/4 cup uncooked wild rice
1 cup uncooked white rice
2 tablespoons coarsely chopped dried mushrooms from the produce section (shitake, chanterelle or oyster)

Blend Gravy mix & seasonings and layer in jar with wild rice, white rice & mushrooms. Continue until its gone.

Attach gift tag with following directions:
Empty contents of jar into a large saucepan or Dutch oven. Add 7 cups water; heat to boiling. Reduce heat; cover and simmer for 25 to 30 minutes or until rice is tender, stirring occasionally. Or, place in crock pot in the morning with 7 cups of water and let it simmer all day until you get home.

(Source. R. Hatch, Ward Preparedness Specialist)

Split Pea Tortellini Soup Mix

3 ounces dried cheese-filled tortellini (2/3 cup)
1/4 cup dried tomatoes
1/3 cup dried split green peas
1/2 cup dried chopped carrots
1 tablespoon instant chicken bouillon granules
1 tablespoon dried minced onion
1-1/2 teaspoons dried basil, crushed
1-1/2 teaspoons dried thyme, crushed
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper
Add a couple tablespoons tomato powder

Layer all ingredients in a jar, or vacuum seal bag; seal and attach a tag with directions.

Attach Tag:
Split Pea Tortellini Soup Mix
1 package mix
Add 5 cups water. Bring mixture to boil. Reduce heat; cover and simmer 50 minutes or until peas are tender.

Option: Add imitation bacon bits to the mix above ahead of time for bacon flavor.
Serves 4.

(Source: R. Hatch, Ward Preparedness Specialist)

Potato Soup Mix

1-3/4 cups instant mashed potatoes
1-1/2 cups dry milk
2 tablespoons instant chicken bouillon
2 teaspoons dried minced onion
1 teaspoon dried parsley
1/4 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon turmeric or curry
1-1/2 teaspoons favorite seasoning salt

Measure all ingredients in a canning jar or vacuum seal bag.

TO USE: Place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.

POSSIBLE VARIATIONS: Add small dehydrated potatoes or bacon bits OR small amount dehydrated broccoli or dehydrated corn or celery.

(Source: R. Hatch, Ward Preparedness Specialist)