THE CAN PLAN

Here is another plan that you could use to build your 90 day supply.

Plan meals entirely from cans and other dried stored foods.

Decide how many meals a week you think you’ll want a break from your stored bulk wheat, rice and beans and make a meal for each day. Example: I want three dinners a week that won’t be just wheat, rice or beans and I want them all to be different. This means that I have to find 12 recipes that my family likes and purchase the ingredients for each meal 3 times. This will give you 36 meals or 12 meals a month for 3 months. You could increase or decrease according to your families likes and dislikes.

Why:

It takes time to plan and learn to use the traditional food storage items. This way you can start storing usable items now to supplement the basics.

You don’t have a hand or electric grinder YET!

All wheat, rice and beans could be boring.

You’re more apt to rotate this food.

You may feel better with a little comfort food in emergencies.

Some Ideas:

12 jars of spaghetti sauce, 12 boxes of noodles.

12 cans of a great soup or stew, etc.

12 packaged dinners, add canned meat

Improvise your recipes to be made entirely from cans or dry packed foods.

Can Plan Recipes:

Taco soup

2 cans kidney beans or chili beans

2 cans diced tomatoes

1 can corn

1 packet (or ¼ cup) taco seasoning

Place contents of cans, including liquid and taco seasoning into sauce pan. Simmer for 20-30 minutes.

You could add cheese, crushed corn chips or tortilla chips and /or sour cream.

Great served with cornbread (from a package)

Potato Casserole

2 cans small white potatoes

parsley

pepper

dill seed

oregano

1 can mushroom soup

1 soup can of milk

garlic powder

paprika

Drain potatoes and place in a baking dish. Sprinkle generously with parsley. Season with salt, pepper, pinch of dill, 2 pinches of oregano. Mix soup and milk and add 1/8^th tsp garlic powder. Pour over potatoes and sprinkle with paprika. Bake at 350 for 45 minutes.

Chinese Casserole

2 cans Tuna

1 can mushroom soup

¼ cup water

1 Tbsp. soy sauce

1 cup whole cashews

1-4oz. can mushrooms

2 cups canned Chinese Chow Mien noodles

¼ cup minced onions (or equivalent in dried)

2 cans water chestnuts

Drain the tuna. Mix with the soup, water, soy sauce, and all other ingredients except 1 Cup of the noodles. Place in casserole. Can be refrigerated at this point or bakes at 375 for 40 minutes.

Quick Tamale Casserole

1 large can or 2 small cans tamales

1 can corn

1 can chili con carne

1 can chopped olives, drained

1/3 cup grated cheese (optional under extreme conditions)

Mix all canned foods, cover with cheese or corn chips, bake for 40 minutes.

Chicken Deluxe

4 cups Pepperidge Farms herb Stuffing Mix (1/2 bag)

1 cup margarine melted (sub. broth or pwd butter)

Mix this and press ½ mixture into the bottom of a 9x13 pan.

Mix together:

2 cans cream of celery soup

1 can milk

Pour over crumbs

Scatter on top:

3 cans of chicken

2 Tbsp dried onion

dash of pepper

1 can peas or water chestnuts

Top with the rest of the crumb mixture. Bake at 375 for 60 minutes. Cool slightly to cut into squares.

Fettuccini Alfredo:

1 package fettuccini noodles

1 jar alfredo sauce

1 can chicken or turkey

Cook noodles and drain.  Heat sauce and chicken together and pour over noodles.

Crab Bisque

3 cans crabmeat

4 Tbsp butter (sub with pwd butter)

¼ cup chicken stock

2 15oz cans tomato sauce

2 6oz cans tomato paste

3 Tbsp Old Bay Seafood seasoning

6 cups milk, (can use pwd or canned)½ tsp Tabasco sauce (opt)

Mix all ingredients except crab and stir till smooth over medium heat. Add crab meat and heat through.

Tuna Shortcake

1 can cream of mushroom soup

¼ cup milk

1 7oz can tuna, drained and flaked

1 cup cooked/canned peas, drained

1 Tbsp chopped pimento

In saucepan, combine ingredients. Heat,  stirring often.

Serve over biscuits

Spanish Rice

3 Tbsp oil

1 cup uncooked rice

1 can 11.5oz tomato juice

1 pint salsa

Toast rice in oil until most of the rice changes color and begins to brown slightly. Add tomato juice and salsa. Stir. Cover and simmer for 30 minutes, stirring occasionally.

Peanut Butter Spread

1 cup peanut butter, smooth or chunky

3 Tbsp toasted sesame seeds

¼ cup honey

Mix together all ingredients and spread on bread or fruit. Makes about 1 ¼ cups.

Peanut Butter Cookies

1 box yellow cake mix

1 cup peanut butter

½ cup oil

1 egg or egg substitute

2 Tbsp water

Mix all ingredients well. Form 1 1/2” balls and criss-cross with fork on a non-stick pan. Bake at 350 for 8-10 minutes.

Don’t forget to store all the water necessary to cook your foods. Add some canned veggies with any of the meals and don’t forget to convert more of your favorite desserts so you have a treat.