Stockpile Dinner | Easy Recipes | Stocking Up | Meal Ideas | Cooking | Vegetable Soup | Chicken Rice


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Come cook with Annie! Today we’ll share with you two easy recipes for making dinner out of your prepping pantry. These are two …

41 replies
  1. Suzi Bee
    Suzi Bee says:

    How does that chicken taste/texture beings that it was precooked then canned?
    I have raw packed and it shreds…but if you parboil it heard that it won’t shred.
    Great video thank you!!!

    Reply
  2. Melissa Bouffard
    Melissa Bouffard says:

    I love seeing recipes done here! There always simple! Simple is amazing! Both of recipes looks good! It’s nice to have go to recipe. We all have our fav recipes. Your artisan bread looked amazing. That is my favorite artisan now! So glad you shared the recipe! Oh y’a i made your soft pretzel recipe on the week end!! Oh my heavens they were amazing! Everyone enjoyed them. Your such a sweet mama! Thank you Annie. Always looking forward to every videos you put on your blog. God bless

    Reply
  3. Susan Getzschman
    Susan Getzschman says:

    I am a hunter. I would love to learn to can venison. It would save on freezer space. When I have venison from the previous year, I make homemade summer sausage, kielbasa, and our own recipe breakfast sausage.

    Reply
  4. Nola Cockerham
    Nola Cockerham says:

    You mentioned you and your family like spicy foods. This is a recipe I got in college in the 1970’s and used it a lot when we lived in New Mexico. You can adjust the heat as much as you want or need to do. This casserole freezes well. I usually make two and freeze one. It is quicker because you layer it like lasagna instead of rolling up each tortilla. And your canned chicken will work great. Totally yummy!!

    Nola's Layered Chicken
    Enchiladas

    Cook in oil until meat is cooked and vegetables are tender:
    4 C. chicken chunks 1 bell pepper, chopped
    1 onion, chopped 1 can green chilies

    Combine in a bowl:
    2 cans cream of chicken soup
    1 can evaporated milk

    In a 9”X13” pan, make repeated layers using 1 dozen tortillas, 1/2 to 1 lb. grated cheese and the meat and cream. End with cheese. Make ahead and refrigerate overnight, if possible. This also freezes well before baking. Bake at 350 for 45 minutes. You will need more time, if the pan has been refrigerated.

    Reply
  5. Urban Homesteading Channel
    Urban Homesteading Channel says:

    Thank you so much! I love when we can just grab from the pantry and whip up supper. Yesterday, Valentine's day, I was feeling under the weather. I grabbed 3 chicken boneless breasts, 2 cans pineapple chunks and apple cider. Poached the chicken in the cider, made a sauce with the pineapple juice and brown sugar. Served over instant rice. Started when Mark called said he was on his way home from work. I was serving it up when he walked in the door. Start to finish 20 minutes! And only one skillet and our plates to wash 🙂 keep the great videos coming 💜

    Reply
  6. Classic Kas
    Classic Kas says:

    Oh my… at my childhood home in mid Michigan we had a huge weeping willow overlooking the lake. I remember laying under that huge tree in the hot summers. Well, I thought it was hot. Now living in Florida haha

    Reply
  7. Andrea
    Andrea says:

    Loved watching you quickly pull ingredients from your pantry and put together a fabulous meal for your family. It is such a satisfying feeling knowing that I can take care of my family with the provisions that I have put away. I dehydrate my cabbage. Also cook and dehydrate to make my own "instant" rice 🙂

    Reply
  8. Roxanne Sears
    Roxanne Sears says:

    I can cabbage in pints and love it! Chopped cabbage, add 1 tsp of canning salt, sugar and vinegar, top jars with boiling water, waterbath for 20 minutes. I use it as ingredient to recipes, but very tasty to just eat out of the jar. I'm not a saurkraut fan. This is not like that.

    Reply

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