Up for today are a couple more recipes to try with Magic Mix. All ingredients for the first are food storage items in this house; for the second, only the cream cheese isn't food storage, but even that can be substituted with some yogurt and butter powder.
Both recipes were adapted from entrees found at StoreThisNotThat.com. They have some fantastic recipes there using food storage items. They're just more focused on regular conditions and simply rotating food rather than being able to prepare good meals under the more challenging conditions the interesting times ahead may present.
Chicken & Rice with Green Beans
2 pints canned chicken, drained, with juice reserved
2 cups Magic Mix
1 can (15 oz) cut green beans
1 cup shredded cheddar cheese, divided
3 cups rice
water
Measure reserved chicken juice and add enough water to make 1 1/2 cups. Pour this into a saucepan over medium-low heat and stir in Magic Mix. Cook until thickened, stirring frequently. Remove from heat and gently fold in chicken, green beans, rice, and 3/4 cup of the cheese. Pour into 9x13 pan. Sprinkle with remaining cheese. Cover and bake at 350 degrees for 30 minutes.
Macaroni & Cheese
2 cups elbow macaroni, cooked according to package directions and drained
1/3 cup Magic Mix
1/2 cup water
1 1/2 cups shredded cheddar cheese
4 oz cream cheese (or 4 oz plain yogurt with 1 tablespoon butter powder)
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon paprika
Combine Magic Mix and water in a large saucepan over medium-low heat. Stir rapidly until mixture thickens. Add the cheeses and seasonings, and stir until cheese is melted and sauce is smooth. Gently
fold in macaroni. Pour into a 9x9" greased casserole dish and bake at 350 degrees for 25-30 minutes.
