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Have you ever looked through your food storage, full of cans and jars, and wondered how you could possibly turn those cans and jars into a sustainable meal for your family if the time came? Well, you’re not alone! I and many others have those same concerns. So, I compiled together some of the best recipes using food storage items for easy access and ease of mind. Hopefully, you can find some recipes from the ones below that fit you and your family’s needs!


Before we can look into those recipes though, it’s important to know that you have the food that you need. As you go through these recipes, it’s important to be realistic. Stick with food that you know your family will eat. As well as that, it’s important to have plenty of the basic items stocked up. According to a well-known cooking blogger, Jamie, there are many food storage item staples that it’s good to have a 6-month to a year supply of. These staple items will also allow you to have variety when looking into different recipes.

Staple Items

  • White flour
  • Wheat flour
  • White sugar
  • Brown sugar
  • Powdered sugar
  • Cornmeal
  • Rolled oats
  • Steel-cut oats
  • Baking soda
  • Baking powder
  • Corn starch
  • Salt and pepper
  • Cocoa powder
  • Vanilla
  • Almond extract
  • Canola oil
  • Olive oil
  • Sesame oil
  • Shortening (normal and/or butter flavored)
  • Cooking spray
  • Soy sauce
  • Vinegar
  • Apple cider vinegar
  • Lime juice
  • Lemon juice
  • Mayonnaise
  • Ketchup
  • Mustard
  • Sweet Baby Rays BBQ Sauce
  • Maple Syrup
  • Honey
  • Pasta (many options and types)
  • Yeast
  • Chicken and beef bouillon cubes
  • Garlic seasoning
  • Season salt
  • Taco seasoning
  • Steak seasoning
  • Ranch dressing mix
  • Italian dressing mix
  • Italian seasoning
  • Garlic (granulated or powder)
  • Oregano
  • Parsley
  • Basil
  • Rosemary
  • Paprika
  • Thyme
  • Ginger
  • Cumin
  • Cinnamon
  • Nutmeg
  • Rice
  • Beans


Now that you have an idea of some things you can keep in storage, let’s get to the real reason we’re all here. Recipe time.


Apricot Oatmeal Bars


1 pkg yellow or white cake mix

2 ½ quick cups cooking oats

¾ cup butter or butter Crisco, melted

1 12 oz jar apricot preserves

1 tbsp water


  1. Preheat oven to 375 degrees.
  2. Grease 9×13 inch pan.
  3. In a separate bowl, combine cake mix and oats.
  4. Add melted butter or butter Crisco and mix until crumbly.
  5. Press ½ of the mixture into the bottom of the greased pan to form crust.
  6. In a separate bowl mix preserves and water; spread evenly over crumb mixture in pan.
  7. Sprinkle remaining crumb mixture on top.
  8. Bae 18-23 minutes until hot and light brown.
  9. Cool, cut into bars and store in an airtight container.

Provided by Food Storage Made Easy


Banana Nut Muffin Recipe

Yield: 15 muffins


2 ½ cups oats

2 eggs OR 4-5 tbsp water

1 tsp baking soda

2 tablespoons ground flaxseed (this allows for extra fiber, but it is not required)

2 ripe bananas

½ cup honey

1 cup plain Greek yogurt

1 tsp vanilla extract

½ cup mini chocolate chips (optional)

½ c chopped pecans (optional)



  1. Place oats in a blender and blend for 10-20 seconds until the oats become flour.
  2. Add eggs, baking soda, flaxseed, bananas, honey, yogurt, and vanilla. Mix and then add chips and nuts.
  3. Bake 350 for about 18 min.


BBQ Chicken and Biscuits

Yield: serves 4



2 cups freeze-dried chicken + 4 cups boiling water to the re-hydrate chicken

2 cups BBQ sauce

Mix chicken in boiling water, cover and let sit 5-7 min; drain extra water. Then shred the chicken and add BBQ sauce and stir.


2 cups white flour

2 tsp baking powder

4 tbsp shortening

½ tsp salt

¾ cup milk (1/4 cup powdered milk + 1 cup water)



  1. Combine dry ingredients.
  2. Cut in shortening.
  3. Add water gradually until dough is soft.
  4. Knead for about 30 seconds.
  5. Shape and bake 12-15 min.


Yield: 8 biscuits


2 cups white flour

2 tsp baking powder

4 tbsp shortening

½ tsp salt

¾ cups milk (1/4 cup milk powder & 1 cup water)



  1. Combine all dry ingredients (including milk powder).
  2. Cut in shortening.
  3. Add water gradually until the dough is soft.
  4. Knead for about 30 sec.
  5. Shape and bake 12-15 at 425 degrees.


Chicken Stuffing Casserole

Yield: serves 4


1 package stove top dressing mix

1 can cream of chicken soup

1 ½ cup water

2 cups freeze-dried chicken + 4 cups water to rehydrate chicken



  1. Boil 4 cups of water and chicken.
  2. Let sit 5-7 minutes and then rain off extra water.
  3. Boil 1 cup of water and then add dressing mix.
  4. Pack ½ dressing mix into 8×8 pan.
  5. Mix soup, ½ cup water, put on top of the dressing, and then add chicken.
  6. Put the rest of the dressing mix on top.
  7. Bake 45 minutes at 350 degrees in the oven.

Chicken Tortellini Soup Recipe


1 12.5 oz can of chicken (or freeze-dried chicken)

¼ cup dehydrated celery

2 tbsp dehydrated onions

2 ½ cups water

8 cups chicken broth (or water mixed with chicken boullion)

½ tsp celery seed

½ tsp basil

½ tsp garlic salt

1 tsp salt

Sprinkle of red pepper flakes (optional)

12 oz package of Barilla Tortellini



  1. Bring the water and chicken broth to a boil.
  2. Add spices.
  3. Add chicken (cut it up small if you like smaller chunks)
  4. Add dehydrated celery and onions.
  5. Add tortellini after it returns to a boil.
  6. Cook according to package directions (usually around 10 to 12 minutes).

Provided by Food Storage Made Easy


Cracked Wheat Casserole

Yield: serves 6


1 lb. ground beef

1 small garlic clove

½ cup uncooked cracked wheat

2 tbsp chopped parsley

¼ cup parmesan cheese

¼ tsp pepper

1 cup chopped tomato (fresh or canned)

½ cup chopped onion (1 medium)

1 ½ cups water

1 tsp beef bouillon

¼ tsp oregano leaves

½ tsp salt



  1. Brown ground beef with onion and garlic until meat is no longer pink.
  2. Drain the water.
  3. Combine with the remainder of ingredients except for cheese and tomato.
  4. Bake in lightly covered 1 ½ quart casserole dish for 45 minutes (or until cracked wheat is tender and water has been absorbed).
  5. Stir in cheese and tomato.
  6. Let cool.

Fried Burritos

Yield: serves 4


2 cups dried re-fried beans

2 cups of water

Add beans to boiling water, stir briefly and cover. Let sit 10 minutes.



4 servings of cheese blend

1 cup of water

Combine cheese blend with hot water and stir until smooth.



1 ½ cup white flour

1 tsp baking powder

½ tsp salt

3 tbsp shortening

¾ cup of warm water

Mix dry ingredients and cut in shortening.

Add warm water a little at a time until the dough it is soft.

Knead the dough for a few minutes.

Pull the dough into balls (about 6) and let rest for 10 min.

Set the pan on med/high heat.

Roll out dough and cook for a few seconds on each side until you see light brown spots.


Garden Chicken Stew


½ cup dehydrated carrots

½ cup dehydrated white onions

½ cup dehydrated green bell peppers

½ dehydrated celery

½ cup potato dices

½ cup orzo (or any small pasta)

2 tbsp Italian seasoning

9-10 cups water

3 tbsp. chicken bouillon

1 12 oz can chicken (or pint jar)



  1. Combine carrots, onion, bell peppers, celery, potato dices, Italian seasoning, chicken bouillon, and water into a medium-sized pot.
  2. Boil for 10-15 minutes.
  3. Add in orzo and chicken ~ be sure to include the juice from the chicken.
  4. Boil an additional 5-10 minutes.
  5. Serve hot and enjoy.

Provided by Food Storage Made Easy


Homemade Mac ‘N’ Cheese (w/ grains and powdered milk)


1 lb. macaroni noodles

¼ cup butter

¼ cup flour

1 cup milk (or 1 cup water, 3 tbsp powdered milk)

1 tsp seasoned salt

Cheese cubes (optional)

Ham cubes (optional)



  1. Cook noodles according to package directions.
  2. Drain and set aside.
  3. Melt butter in large saucepan.
  4. Whisk in the flour until smooth.
  5. Slowly stir in milk until well mixed in.
  6. Add seasoned salt.
  7. Let cook for a little while until it starts to thicken.
  8. Add in the macaroni noodles.
  9. Add in a little more milk if it seems too thick.
  10. Can add more seasoned salt according to your family’s tastes.
  11. Add ham and cheese cubes right before serving.

Provided by Food Storage Made Easy


IHOP Corn Cakes

Yield: serves 4


1 ¼ cups whole wheat flour

1/3 cup cornmeal

1 egg (powdered if needed)

1/3 cup granulated sugar

1 ½ cups buttermilk (powdered if needed)

1 tsp. baking powder

1 tsp. baking soda

¼ cup of vegetable oil

½ tsp. salt



  1. Preheat a skillet over medium heat.
  2. Spray skillet with nonstick spray.
  3. Combine all ingredients in a large bowl with a mixer set on medium speed. Mix until smooth, but don’t over mix.
  4. Pour the batter by ¼ portions into the hot pan and cook for 1-3 minutes per side or until brown. Repeat.

Provided by Food Storage Made Easy


Navy Bean Bundt Cake

Yield: 13 x 9 x 2 pan


1 2/3 cups cooked navy beans

1 cup of sugar

1 tbsp vanilla

2 cups flour

1 tsp baking soda

2 tsp cinnamon

1/3 cup water

1 1/3 cups flaked coconut

1 cup butter (softened)

2/3 cup brown sugar (firmly packed)

2 eggs

1 ½ tsp baking powder

1 ½ tsp nutmeg

1/3 cup evaporated milk

½ cup chopped pecans or walnuts



  1. Puree beans in blender or mash with a fork.
  2. Set aside.
  3. In a large bowl combine butter, sugars, and vanilla and beat until creamy.
  4. At high speed, add the eggs.
  5. Stir in beans.
  6. In a medium bowl, combine the flour, baking powder, baking soda, nutmeg, and cinnamon.
  7. Stir one-half of the dry ingredients until blended.
  8. Add the nuts and coconut and blend.
  9. Pour into greased Bundt pan.
  10. Bake at 350 degrees for 50-55 minutes.


Yield: serves 4 (1 cup cooked each)


2 cups oats

4 cups of water

1 tsp salt

Boil salt and water. Add oats. Cook 30 seconds to 2 minutes. Let cool.

4 cups of water

1 cup powdered milk

Mix according to get directions on the package.



Yield: serves 4


2 whole powdered eggs (5 tbsp “whole egg powder” + 5 tbsp water)

3 cups wheat flour (grind 2 cups wheat)

4 tsp baking powder

1 tsp salt

4 tbsp oil

2 ½ cups milk (3/4 cup powder + 2 ½ cup water)



  1. Combine all ingredients together.
  2. The batter will be lumpy.

Poppyseed Chicken

Yield: 9×13 pan


1 ½ pounds chicken (diced and boiled)

2 cans cream of chicken soup

12-16 oz sour cream

½ cup melted butter



  1. Combine cream of chicken soup, sour cream, and butter.
  2. Pour over cooked chicken in a 9×13 pan or slightly smaller oval casserole dish.
  3. Combine topping ingredients in a small bowl.
  4. Sprinkle over top of chicken mixture.
  5. Bake 350 degrees for 20-30 minutes or until heated through.
  6. Cover with foil until the last 5 minutes or the topping may get browner than you like.
  7. Serve over rotini noodles.

Steel Cut Oats

Yield: 4 servings


1 cup steel-cut oats

3 cups of water

¼ teaspoon salt



  1. In a medium saucepan bring water to a boil.
  2. Add the oats and salt. Stir and reduce the heat to medium-low. Put the lid on but don’t seal it. Leave a gap for steam to escape.
  3. Cook for 10-20 minutes. The longer you cook it the softer it will become. Taste test it every few minutes to check when it gets to the texture you like.


Swiss Steak and Mashed Potatoes

Yield: 4 servings



2 cups freeze-dried beef + 4 cups water to rehydrate beef

1 pkg onion soup mix

1 can cream of mushroom soup

¼ cup of water

2 tsp salt added to boiling water


2 cups boiling water

1 ½ cup potato flakes




  1. Boil 4 cups water.
  2. Add beef.
  3. Let soak for 5-7 minutes.
  4. Drain off extra water.
  5. Mix other ingredients with beef.


  1. Mix potato flakes with boiling water.
  2. Serve with beef mixture.


Tarragon Chicken Casserole


2 cans low-fat cream of chicken soup

Undiluted 2 cups of evaporated skim milk

4 tsp tarragon

Pepper to taste

1 13 oz box bowtie pasta, cooked

2 10 oz cans chicken, drained

1 14 oz can peas. Drained


1/3 cup grated parmesan cheese




  1. Mix soups and milk together.
  2. Add tarragon and pepper to taste.
  3. Mix pasta with chicken and peas.
  4. Pour soup mixture over pasta mixture.
  5. Mix well.
  6. Place in a casserole dish.
  7. Sprinkle paprika over top.
  8. Bake at 350 degrees for 30 minutes or until heated through.

Provided by Food Storage Made Easy


12 Bean Soup


2 cups 12-bean soup mix (this can be bought or made from legumes)

1 ham bone (optional)

4 tbsp. bulls eye BBQ sauce

1 chopped onion (dehydrated)

1 tbsp sugar

1 small clove garlic

3 stalks of celery, diced (can use dehydrated)

¼ tsp. lemon pepper

2 carrots, diced (dehydrated if needed)

2 tbsp ketchup

28 oz. can whole tomatoes

1 tsp. salt and ginger

1 pinch red pepper flakes




  1. Wash 2 cups of bean mix.
  2. Soak in a large pot overnight.
  3. Drain.
  4. Add 8 cups of water, ham bone, salt, ginger.
  5. Bring to a boil and cook until beans are tender. (about 1 hour)
  6. Add remaining ingredients.
  7. Bring to a boil.
  8. Simmer 2 ½ to 3 hours.
  9. Stir and add water as needed.
  10. For more zest, double all spices.

Provided by Food Storage Made Easy




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