Cous Cous with Chicken & Vegetables

1/3 cup whole wheat cous cous
1/3 cup freeze dried chopped chicken
½ cup freeze dried mixed vegetables
1 tablespoon freeze dried onions (or 1 teaspoon dried onion flakes)
1-1/2 teaspoons powdered chicken flavor base (or boullion granules)
1-1/2 teaspoons freeze dried poultry herb blend (or 1/4 teaspoon each dried thyme, sage, & parsley)
¼ teaspoon garlic powder
1/8 teaspoon ground black pepper
¼ teaspoon salt (or more to taste)
1-1/2 cups water

Directions

TO ASSEMBLE: Add all ingredients except the water to a quart freezer Ziploc bag. Seal bag and store until ready to use.

TO COOK IN BAG: Bring water to a boil. With opened bag resting on plate or bowl, pour in boiling water. Seal bag and let soak for 9 minutes, turning bag upside down after 3-4 minutes to redistribute & mix ingredients. Open bag and eat directly from bag, if desired. Or, transfer to a bowl or mug for eating.

TO COOK IN MUG OR BOWL: Transfer dry ingredients to a microwave-safe mug or bowl; add water and microwave until water boils. Cover and let rest until ingredients have softened (4-5 minutes). Or, boil the water separately and pour it into the mug or bowl with the instant dry ingredients; stir, cover, and let rest for 9 or 10 minutes.

Thai Peanut Noodles with Chicken & Vegetables

1 cup pasta broken in 2”pieces (use pasta that normally cooks on stovetop in 4 min. or less—thin egg noodles, angel hair pasta, or quick-cooking artisan pastas)*
1 teaspoon chia seeds or ground flaxseed (optional)
¼ cup freeze dried chopped chicken
¼ cup chopped roasted peanuts
¼ cup freeze dried mixed vegetables
1-1/2 teaspoons powdered chicken flavor base (or boullion granules)
2 tablespoons PB2 powdered peanut butter
1-1/2 teaspoons freeze dried cilantro (or ½ teaspoon dried cilantro)
¼ teaspoon garlic powder
¼ teaspoon ground ginger
pinch of ground cayenne pepper (or more if you want it spicier)
1/8 teaspoon ground black pepper
1/4 teaspoon salt (or more to taste)
1 cup water

Directions

TO ASSEMBLE: Add all ingredients except the water to a quart freezer Ziploc bag. Seal bag and store until ready to use.

TO COOK IN BAG: Bring water to a boil. With opened bag resting on plate or bowl, pour in boiling water. Seal bag and let soak for 9 minutes, turning bag upside down after 3-4 minutes to redistribute & mix ingredients. Open bag and eat directly from bag, if desired. Or, transfer to a bowl or mug for eating.

TO COOK IN MUG OR BOWL: Transfer dry ingredients to a microwave-safe mug or bowl; add water and microwave until water boils. Cover and let rest until ingredients have softened (4-5 minutes). Or, boil the water separately and pour it into the mug or bowl with the instant dry ingredients; stir, cover, and let rest for 9 or 10 minutes.

NUTRITIONAL INFORMATION (per 3/4 cup serving). 211 calories, 11.2g fat, 715mg sodium, 247mg potassium, 16.4g carbs, 4.2g fiber, 1.3g sugars, 14.7g protein. Notable nutrients: calcium, vitamin C, iron

Chili Mac Dutch Oven Recipe - FAVORITE

 Ingredients:

1 lb hamburger
1 onion, chopped
2 cans of Ro-Tel diced tomatoes with chilies, undrained
1 1/2 cup elbow macaroni or other fun shapes
1 cup water
1/2 cup cheddar cheese, shredded

Instructions:

Heat dutch oven to 375 degrees for Frying.
Put in hamburger and onion.
Fry uncovered until hamburger is well browned, stirring often.
Stir in tomatoes, water, and pasta.
Bring to a boil.
Reduce heat to about 225 degrees, cover, and Simmer for 20 minutes or until pasta is tender.
Sprinkle cheese on each bowl when it is served.
Serves about 4 to 6.

Pizza Dutch Oven Recipe

Ingredients:

1 box Pizza dough mix
1 can pizza sauce
1/2lb mozzarella cheese
1/2lb pepperoni
1 aluminum pie tin
Instructions:Prepare the pizza dough per mix directions.
Spread dough inside pie tin and up the sides.
Top with sauce, cheese, pepperoni.
Place 4 pebbles or wads of aluminum foil in dutch oven to raise pie tin off bottom.
Set pizza in dutch oven.
Bake at 375 degrees for about 20 minutes.

Chuck Wagon Casserole Dutch Oven Recipe

Ingredients:

1 lb ground beef
1 15.5oz can chili beans in sauce
1 11oz can Mexican style corn
3/4 cup BBQ sauce
1 8.5oz package corn muffin mix
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 teaspoon salt

Instructions:

Heat dutch oven to 350 degrees for Frying.
Brown ground beef, onions, and peppers in dutch oven.
Add chili beans, BBQ sauce, and salt.
Bring to a boil.
Drain corn.
Prepare corn muffin mix according to package.
Add corn to mix.
Pour mix into dutch oven, spreading over meat.
Close dutch oven and Stew at 325 degrees for 30 minutes or until inserted knife pulls out clean.