Chicken Pot Pie

2 Ready-To-Bake Pie Crust (or use own recipe)
2 cups cooked, diced chicken breast
1 15 oz. can mixed vegetables, drained
1 10.75 oz. can condensed cream of chicken soup
1/2 cup milk

Preheat oven to 350. In a bowl, combine cooked chicken, vegetables, cream of chicken soup and milk. Prepare one crust according to directions for bottom of two crust pie. Place one pie crust in baking pan and fill with mixture. Cover with second pie crust and crimp the edges to seal. Poke holes in the top crust. Bake at 350 for 40 to 45 minut or until crust is golden brown.

Mexican 3 Bean Chicken Soup

1 small zucchini, chopped
15 oz. can pinto beans, drained and rinsed
15 oz. can black beans, drained and rinsed
15 oz. can kidney beans, drained and rinsed
15 oz. can corn, drained
16 oz. thick and chunky mild salsa
3 cups cooked, shredded chicken
1 1/2 to 2 Tbsp chili powder
2 14 oz. cans chicken broth (low sodium)
8 oz. tomato sauce
1 tsp garlic (minced)
1 tsp ground cumin

Combine all ingredients and bring to a boil. Reduce heat and simmer 30 minutes. Top with tortilla chips, cheese, sour cream, avocado, etc.

(Angelique Jones)

Greek Beef & Orzo

Here is another recipe that I have found using your canned beef. It is from Betty Crocker.com. It is simple and can be done on the stove. You can always add extra veggies, like zucchini or grated carrots.

Wheat Chili

2 cups wheat
2 tsp salt
4 cups water
1 lb hamburger**
1 onion, chopped
1 cup water
1/2 tsp sugar
1 can tomato paste
1 small can diced green chiles
1 tsp garlic salt
Dash pepper
1/4 tsp chili powder

Combine wheat, salt and 4 cups water in crockpot. Cook overnight on low.

Brown hamburger with chopped onion. Drain. Add 1 cup water. Simmer covered for 5 minutes. Add remaining ingredients along with cooked wheat. Stir together; put into buttered baking dish. Top with grated cheese. Bake at 400 for 10 minutes or until cheese melts.

**You can substitute canned hamburger.

(Provident Living & Back to Basics Handbook)

Skillet Noodle Dish

1/2 lb of ground meat
1/2 cup uncooked spaghetti, broken into 2" pieces
1/2 cup dry rice
1 can of mushrooms
2 cups of beef broth (I use water with bouillon)

Cook meat (drain fat), then add everything else. Bring to a boil, then reduce heat and cook 15 minutes until rice and pasta are done. Serve with Worcestershire sauce or sour cream on top. You can also add Soy Sauce instead of Worcestershire and sprinkle with Chinese noodles.

The ground beef can be seasoned with garlic, onions or whatever you like. If you add Soy Sauce, celery would be good mixed in.

I also doubled this and it made a bunch. It could have fed about 10-12 people depending upon the serving size.

7 Day Menu Worksheet

Here is a worksheet to get you started on a menu for your 3 month meals. It allows you to start listing 7 days of breakfasts and dinners. This was put together by my friend Khris Jackson.

Beef & Beans Ranchero

1 lb. ground beef
1 jar (14 oz.) Pace® Mexican Creations Roasted Ranchero Cooking Sauce
1 can (about 15 oz.) small red beans OR red kidney beans
Shredded Cheddar cheese

In 10" skillet over medium-high heat, cook ground beef until browned. Add roasted ranchero cooking sauce and beans with liquid. Heat to a boil. Simmer 5 min.

Serve topped with cheese.

*Use a jar of canned "Seasoned Ground Beef" to replace the ground beef.

From "Campbell's Kitchen"

Black Bean and Salsa Soup

2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion

In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth. Heat the bean mixture in a saucepan over medium heat until thoroughly heated. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

*If you don't have sour cream or green onion, just omit. Be creative!

Easy New England Clam Chowder

1 (10 3/4-oz.) can condensed cream of potato soup
1 (10 3/4-oz.) can condensed cream of celery soup
1 green onion, sliced
1/2 teaspoon basil leaves
1 (10-oz.) can Chicken of the Sea® Whole Baby Clams
1 1/4 cups milk

In medium saucepan combine soup(s), milk, onions, basil and reserved clam liquid. Cook over medium heat 10 to 15 minutes or until hot, stirring often. Stir in Chicken of the Sea® Clams and cook one minute longer. Makes 6 servings.

*Use powdered milk for the milk.

Skillet Sweet & Tangy Pork Chops

1 tbsp. vegetable oil
4 pork chops, 1/2" thick
1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup
1 tbsp. packed brown sugar
2 tbsp. vinegar
1 tbsp. Worcestershire sauce
4 cups hot cooked rice

HEAT oil in skillet. Add chops and cook until browned.

ADD soup, sugar, vinegar and Worcestershire. Heat to a boil. Cover and cook over low heat 10 min. or until done. Serve with rice. (Can use chicken also – without the Worcestershire sauce.) Serves: 4

*Replace the chops with a jar of canned pork (or canned chicken).

Spaghetti with Clams in Red Sauce with Mushrooms

1 (16-oz.) jar prepared spaghetti sauce with mushrooms
1 (10-oz.) can Chicken of the Sea® Whole Baby Clams
1 lb. spaghetti, cooked according to package directions
Grated Parmesan Cheese and Chopped Fresh Basil (garnish)

In medium saucepan, combine spaghetti sauce and reserved clam liquid. Cook until mixture comes to a boil; reduce heat and cook 5 minutes, stirring occasionally. Stir in Chicken of the Sea® Clams and cook 1 minute longer. Serve over hot cooked spaghetti. Garnish with Parmesan cheese and chopped basil. Makes 6 servings.

Slow-Cooker Hearty Beef & Bean Chili

1 1/2 lb. ground beef
1 large onion, chopped
2 cloves garlic, minced
1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup
1 can (14 1/2 oz.) diced tomatoes
1/2 cup water
2 cans (15 oz. each) red kidney beans
1/4 cup chili powder (or to taste)
2 tsp. ground cumin

COOK beef in skillet until browned. Pour off fat.

MIX beef, onion, garlic, soup, tomatoes, water, beans, chili powder and cumin in 3 1/2-qt. slow cooker.

COVER and cook on LOW 8 to 10 hr.* TIP: *Or on HIGH 4 to 5 hr. Serves: 6

**Replace the meat with a jar of "Seasoned Ground Beef".

Ranch Style Beans and Rice

2 (15 ounce) cans Ranch Style Beans (do not drain) (brand)
1 (15 ounce) can corn
1 1/2 cups rice
1 cup shredded cheese

1. Cook rice according to directions.
2. Heat up beans and corn separately.
3. Serve rice topped with beans, corn and cheese.
Note: Chopped green onions, tomatoes, or avocado are nice additions.

I got this from someone at church. I wished I kept the name to give them the credit. Again, you can make this according to your family's likes. If you don't have cheese, leave it out.

Teriyaki Salmon Stir-Fry

4 cups cooked white rice
2 teaspoons sesame oil
1/4 cup teriyaki sauce
1/2 teaspoon crushed pepper flakes
1 (12-oz.) package fresh stir-fry vegetables (about 2 1/2 cups of combined broccoli, carrots and cauliflower)
1 red bell pepper, seeded and cut into small pieces
1 (7.1-oz.) pouch Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch

Cook white rice according to package directions and set aside. Heat oil in large skillet over Medium-High heat. Add teriyaki sauce, pepper flakes and all vegetables; stir-fry 5 minutes or until vegetables are crisp-tender. Gently add Chicken of the Sea® Salmon; heat for 1 more minute. Serve stir-fry over hot cooked rice. Makes 6 servings.

*Again, if you don't have these veggies specified, don't use any or use canned. The red bell pepper can be left out also. You can actually just eat canned veggies on the side and add pineapple to this dish. (Think outside the box!!!!)

Oodles of Noodles Chili Bake

1 lb. ground beef, browned and drained
15-oz. Can chili
1 cup shredded Cheddar Cheese, divided
14 1/2 oz. can diced tomatoes
15-oz. Can corn, drained
12 oz. pkg egg noodles, cooked

Mix beef, chili, 3/4 cup cheese, tomatoes, corn and noodles together in a lightly greased 13x9 pan. Sprinkle with remaining cheese. Bake at 350 degrees until heated through, about 20 minutes.

*Use your "Seasoned Ground Recipe" for canned ground beef. If you don't have cheese, just don't use it. Try it without before you decide to use this recipe. If you don't like it, don't use it.

Mediterranean Salmon Pasta

1 (16-oz.) package penne pasta, uncooked
1 (15-oz.) can chickpeas, drained
1 (14.5-oz.) can diced tomatoes with basil, garlic and oregano
1 medium zucchini, sliced 1/4-inch thick
2 Tablespoons sliced ripe olives
1 (7.1-oz.) pouch Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch
1/2 cup Parmesan cheese

Cook pasta according to directions. Meanwhile, combine Chicken of the Sea® Salmon, chickpeas, tomatoes, zucchini, and olives in large skillet. Cook and bring to a boil; stir constantly. Reduce heat and simmer, uncovered for 5 minutes. Spoon mixture over hot cooked pasta. Top with Parmesan cheese. Makes 4 servings.

Serving Suggestion
Try this Mediterranean favorite with Chicken of the Sea® Tuna. Simply substitute one 7.1-oz pouch or one, drained, 12-oz. can of tuna for salmon. Its just as easy and tasty!

Also, if you don't have zucchini, leave it out. Add frozen peas if you have some.

Six Can Chicken Tortilla Soup

1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained


Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.

Easy Chili

1 lb ground beef
1 small onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
2 Tbsp chili pepper
3 cups Tomato juice (maybe try V-8 juice)
1 can kidney beans or pinto
1 can white beans or black
Pepper to taste
Basil to taste
Salt to taste

Cook ground beef with onion and green pepper. Drain fat. Add garlic, chili pepper, Tomato juice, beans, pepper, salt and basil. Heat to warm. 6 Servings.

*Use the "Seasoned Ground Beef" recipe to make up jars of ground beef. It won't include green peppers, however, you can choose to keep some in your refrigerator or just not use them at all. If you don't include onions in your "Seasoned Ground Beef" you can use canned minced onions. One jar of the ground beef should work. (Click on the Title to link to "Seasoned Ground Beef" recipe.)

Campbell's® Skillet Mac 'n' Beef

From: Campbell's Kitchen (Check out their website)
Prep/Cook: 25 minutes
Serves: 6

3/4 lb. ground beef (85% lean)
1 small onion, chopped
1/2 tsp. Italian seasoning OR dried oregano leaves, crushed
1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup OR Campbell's® Healthy Request® Condensed Tomato Soup
1/4 cup water
1 cup frozen whole kernel corn
3 cups cooked corkscrew-shaped pasta, cooked without salt
1/4 cup grated Parmesan cheese

COOK beef, onion and Italian seasoning in skillet until browned. Pour off fat.

ADD soup, water and corn. Heat to a boil. Cover and cook over low heat 5 min. or until corn is tender. Add pasta and heat through. Sprinkle with cheese.

(You can use your canned seasoned ground beef for this recipe.)

Beefy Nacho soup

1lb. lean ground beef (at least 80%) **
1 Tbsp Old El Paso 40% less sodium taco seasoning mix
1 can (10 3/4 oz.) condensed nacho cheese soup
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 1/2 cups milk
1/4 cup shredded sharp Cheddar Cheese (1 oz.)
1/2 cup crushed corn tortilla chips

In a 2-quart saucepan, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reduce heat to medium. Stir in remaining ingredients except shredded cheese and chips. Cook 8 to 12 minutes or until heated thoroughly, stirring frequently. Top individual servings with shredded cheese and tortilla chips.

Taken from Pillsbury Hamburger 100+ recipes & tips.

**If you have canned cooked ground beef, use that instead. All you will need for this recipe is a pint sized jar. Just dump the beef into a pan and continue with the remaining ingredients. Condensed cheese soup will work also.