Meals in a Jar (18 page)

For peas: In each of 8 vacuum bags, add and then seal:

• 1 cup dried peas

For broccoli: In each of 4 vacuum bags, add and then seal:

• 1 cup dehydrated broccoli

For breadcrumb topping: In each of 16 vacuum bags, add and then seal:

• 3/4 cup breadcrumbs

• 1/4 cup finely grated Parmesan cheese

Ready-Made Meal Assembly

In each of 16 Mylar bags, tote bags, or vacuum bags, store:

• 1 pound pasta

• 1 bag salt

• 1 pint Alfredo sauce or 1 packet creamy mix

• 1 packet breadcrumb mix

To 4 bags add:

• 1 bag peas

To 4 bags add:

• 1 pint or bag chicken

• 1 bag broccoli

To 4 bags add:

• 1 pint or bag ham

• 1 bag peas

To 4 bags add:

• 1 pint or bag chicken

• 1 bag mushrooms

Label each bag:

Fill a large pot three-quarters full with water, add salt, and bring to a boil over high heat. Place vegetables in a small pot and ladle a cup or two of boiling water over the vegetables, set on the stove, and let simmer over low heat for about 15 minutes or until they’re rehydrated and tender. Meanwhile, add the pasta to the boiling water and cook until al dente. Open the package of ham or chicken and drain, reserving the juices. In a small pot, heat Alfredo sauce (if using prepared), or mix together powdered mix, reserved chicken or ham juices, and enough water (about 1 cup) to make a creamy sauce. Add the chicken or ham and the vegetables to the sauce and cook until heated through. Drain the pasta, reserving 1 cup pasta water. Combine the pasta and sauce, and stir to coat. Add the reserved water, as needed, to thin the sauce. Serve sprinkled with breadcrumb topping. Serves 8
.

Pasta with Vegetable Sauce in 4 Varieties

“It’s just vegetables and sauce,” you say. “How good could that be?” Let me tell you: really good. The vegetables cook in salted water, then the pasta is cooked in the same water for added flavor. Then you mash the tender vegetables with lovely, buttery ghee (try it with brown butter ghee) and nutty Parmesan cheese and toss it with the pasta. Throw in a handful of buttery pistachios for crunch. Delicious!

Makes 16 (6 to 8-serving) meals, 4 each of 4 varieties

Ingredients

2 cups salt

8 cups dehydrated broccoli

8 cups dehydrated peas

8 cups dehydrated cauliflower

8 cups dehydrated mushrooms

2 pounds Parmesan cheese

8 cups shelled pistachios (optional) 16 (1-pound) bags pasta (a variety of shapes would be lovely)

16 (1/4-pint) jars ghee (4 pounds total)

Instructions

For salt: In each of 16 small zip-top bags, add and then seal:

• 2 tablespoons salt

For vegetables: In each of 16 vacuum bags, add and then seal:

• 2 cups of one type of vegetable: broccoli, peas, cauliflower, or mushrooms

For cheese: You’ll need 16 (4-ounce) servings of Parmesan to create all 24 ready-made meals. The cheese can be finely grated Parmesan (like Kraft brand) vacuum-sealed into 4-ounce servings, or you can vacuum-seal or wax 4-ounce chunks of cheese and grate the cheese at time of use.

For pistachios: In each of 16 vacuum bags, add and then seal:

• 1/2 cup (4 ounces) pistachios

Ready-Made Meal Assembly

In each of 8 Mylar bags, tote bags, or vacuum bags, store:

• 1 pound pasta

• 1 bag salt

• 1 bag vegetables

• 1 jar ghee

• 1 package Parmesan cheese

• 1 bag pistachios (optional)

Label all but mushroom bags:

Fill a large pot two-thirds full with water and add the salt. Warm over medium-high heat, and when hot, add the vegetables and bring to a low simmer. Cook until vegetables are very tender, 15 to 20 minutes. Using a big slotted spoon, fish out the vegetables and place in a large bowl near the stove to keep warm. Set the heat under the pot of water to high and bring to a boil, adding more water if needed to cook the pasta. Cook pasta until al dente. Meanwhile, drizzle the vegetables with the ghee and smash with the back of the spoon. Grate the cheese and add to the vegetables. When the pasta is done, reserve 1 cup of the cooking water. Drain the pasta and combine with the vegetable mixture. Toss to coat and add back as much of the reserved pasta water as needed to make a lovely sauce. Chop the pistachios, if using, and sprinkle on top of the pasta to serve. Serves 6 to 8
.

Label each mushroom bag:

Fill a large pot two thirds full with water and add salt. Warm over medium-high heat, and when hot, add the vegetables and bring to a low simmer. Place mushrooms in a large heatproof bowl and pour in enough hot water to just cover. Let soak until rehydrated and tender, 15 to 20 minutes. Using a big slotted spoon, fish out the mushrooms and place in a large bowl near the stove to keep warm. Set the heat under the pot of water to high and bring to a boil, adding more water if needed to cook the pasta. Cook pasta until al dente. Meanwhile, drizzle the mushrooms with the ghee and smash with the back of the spoon. Grate the cheese and add to the vegetables. When the pasta is done, reserve 1 cup of the cooking water. Drain the pasta and combine with the mushroom mixture. Toss to coat and add back as much of the reserved pasta water as needed to make a lovely sauce. Chop the pistachios, if using, and sprinkle on top of the pasta to serve. Serves 6 to 8
.

Spaghetti with Breadcrumbs and Olives, Mushrooms, or Sausage

This tender, flavorful pasta with the crunchy contrast breadcrumbs is a family favorite.

Makes 12 (6 to 8-serving) meals, 4 each of 3 varieties

Ingredients

12 (1-pound) bags spaghetti or other pasta shape

4 cups seasoned dry breadcrumbs

1-1/2 cups plus 1 tablespoon salt, divided

1 tablespoon pepper

4 (1/2-pint) jars home-canned ground Italian sausage or 4 cups freeze-dried sausage crumbles

4 cups dried mushrooms

4 cups finely grated Parmesan cheese (like Kraft brand)

12 (1/4-pint) jars ghee

4 (12-ounce) cans medium black olives

Instructions

For salt: In each of 12 vacuum bags, add and then seal :

• 2 tablespoons salt each (may be combined with pasta)

For breadcrumbs: In each of 12 vacuum bags, add and then seal:

• 2/3 cup dry seasoned dry breadcrumbs

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

For freeze-dried sausage, if using: In each of 4 vacuum bags, add and then seal:

• 1 dried sausage crumbles

For mushrooms: In each of 4 vacuum bags, add and then seal:

• 1 cup dried mushrooms

For cheese: In each of 12 vacuum bags, add and then seal:

• 1/2 cup finely grated Parmesan cheese

Ready-Made Meal Assembly

In each of 8 Mylar bags, tote bags, or vacuum bags, store:

• 1 pound pasta

• 1 bag salt

• 1 bag breadcrumbs

• 1 jar ghee

• 1 can black olives, 1 jar or bag sausage, or 1 bag mushrooms

• 1 bag Parmesan cheese