Meals in a Jar (5 page)

Grocery Bags and Totes

I use paper tote bags from the grocery store for packaging some of my meal kits. They are free in the produce section (look near the potatoes or apples) and I can keep a steady supply of them if I remember to grab a few while I am grocery shopping. Also, if you ask the bagger to use plastic, not paper, bags when you check out, you will get a pretty durable, lightweight, reusable bag perfect for storing a meal.

Chapter 4

Breakfast Is in the Bag

Omelet in a Bag

This is such an easy way to make eggs; even the kids can do it. You can add the water right into the baggie and mix in the bag, being careful not to poke a hole into the bag, or mix it in a bowl and then pour it back into the bag to cook.

Makes 16 (2 to 3-serving) meals

Ingredients

4 cups powdered eggs

1 cup finely grated Parmesan cheese (like Kraft brand)

1/4 cup plus 2 tablespoons dried chives or thyme

4 teaspoons salt

2 teaspoons pepper

Ready-Made Meal Assembly

In each of 16 zip-top quart-size freezer bags, package:

• 1/4 cup powdered eggs

• 1 tablespoon finely grated Parmesan cheese

• 1 teaspoon dried chives or thyme

• 1/4 teaspoon salt

• 1 pinch pepper

Label each bag:

Heat a medium pot of water over medium heat to just simmering. Add 1/3 cup of water to the bag and squish the bag to combine (or put in a bowl and stir with a fork). Place the bag of omelet mixture into the water and simmer 10 to 15 minutes, until solid and just cooked through. Divide the omelet into portions and serve. Serves 2 to 3
.

Variations

Package this omelet alone, or pair it with a 1/2-pint of ham, bacon, or sausage. (Cooked sausage, diced ham, or bacon may be added to the omelet before cooking.) Or pair it with a Biscuit sidekit (
page 126
). This recipe can also be poured into a small baking dish lined with a pie crust (see Pie Crust Sidekit
page 127
) and baked into a quiche. Two omelet bags plus up to 4 cups of parcooked vegetables would make a full-size quiche, which could be made in a Pie Crust Sidekit or made crustless in a pie dish or an 8 x 8-inch pan sprayed with cooking spray.

2 Omelet kits (
page 30
) + 1 Biscuit sidekit (
page 126
) + 1/2 pint Ham/Bacon/Sausage = 8 breakfast sandwiches

2 Omelet kits (
page 30
) + 1 Pie Crust Sidekit (
page 127
) + 2 cups Vegetable Sidekit (
pages 133–37
) = 1 quiche

1 Omelet kit (
page 30
) + 1 Tortilla sidekit (
pages 129–30
) + 1 quarter-pint cheddar cheese = 4 breakfast burritos

Pancakes 4 Ways

The big flavor hit with these pancakes is the powdered vanilla. If your powdered vanilla is the vanilla-infused-sugar variety used in hot drinks, use about 1 teaspoon more per bag.

Makes 16 (4 to 6-serving) meals (about sixteen 4-inch pancakes each)

Ingredients

2 cups chopped walnuts or pecans (optional)

2 cups chocolate chips (optional)

2 cups dried blueberries, apples, or sweetened cranberries (optional)

20 cups flour (5 pounds)

7-1/2 cups dry milk

3-3/4 cups sugar

3-1/2 tablespoons salt

1/2 cup plus 2 tablespoons baking powder

1 cup vegetable shortening

8 cups syrup or 16 Syrup Sidekits (
page 132
), for serving (optional)

1/4 cup plus 2 tablespoons powdered vanilla (optional)

Instructions

For optional additions: In each of 12 vacuum bags (4 bags will contain only pancake mix), add and then seal (or, use zip-top plastic bags and be sure to remove as much air as possible and seal):

• 4 (1/2-cup) bags chopped walnuts or pecans

• 4 (1/2-cup) bags chocolate chips

• 4 (1/2-cup) bags dried fruit

For pancake mix: In a very large bowl, whisk together the flour, dry milk, sugar, salt, and baking powder until very well combined.

For shortening: Wrap 16 (1-tablespoon) portions shortening each in a 4-inch square of plastic wrap.

For syrup, if using: In each of 16 (1/2-cup) mini round disposable containers (such as those made by Glad), package:

• 1/2 cup syrup

Ready-Made Meal Assembly

In each of 16 quart-size jars or vacuum bags, use a canning funnel to fill with:

• 2 cups pancake mix

• 2 teaspoons powdered vanilla (add on top)

Add:

• 1 packet shortening

• 1 container syrup or 1 Syrup Sidekit

• 1 package optional additions

Label each bag:

Add 1 cup of water to dry ingredients and stir well until blended. Stir in the nuts, dried fruit, or chocolate chips, if included. Heat a skillet over medium-high heat and add some shortening. When melted and hot, add batter 1/4 cup at a time and cook until fully bubbled and golden. Flip and cook until browned on the other side. Cook the remaining batter in batches, add more shortening as needed. Serve with syrup. Makes about 16 (4-inch) pancakes
.

Wheat Berry Cereal

Super-nutritious and delicious. Be sure to use a good variety of your favorite fruits. You can use regular dried fruit or freeze-dried fruit, reconstituted at serving time with a little hot water.

Makes 16 (4-cup) bags (4 servings each)

Ingredients

6 cups dried fruit (raisins, blueberries, apples, or a combination)

2 cups granulated sugar or brown sugar

48 cups hard red wheat berries

Instructions

For fruit packets: Mix together the dried fruit and sugar. Measure 1/2 cup in each of 16 small vacuum bags, vacuum, and seal.

Ready-Made Meal Assembly

In each of 16 quart-size vacuum bags or jars, seal:

• 3 cups wheat berries

• 1 fruit packet

Label each bag:

Soak the wheat berries overnight in 6 cups of water; or day of serving, combine the wheat berries and 6 cups of water in a pot, bring to a boil, reduce to simmer, and cook 1 hour. Divide into 4 bowls and top with fruit and sugar. Serves 4
.

Muesli

Use your largest bowl to make this extra-large batch. If you don’t have a bowl big enough, a food-grade, clean 5-gallon bucket or large plastic bag could work too.

Makes 16 (4-serving) bags

Ingredients