Wednesday, June 11, 2014

52 Method Perfected...Updated 8 Top Meals in a Mylar Pouch Recipes and Bag Labels




I've had a lot of requests for my favorite meals that work better in a mylar bag. Yes. I've got a lot of friends in earthquake territory.   I have a lot of friends who backpack and camp who don't want to carry mason jars of food.  By and far, these are my favorite flavorful awesome-possum mylar meal recipe favorites.  I've changed up the recipes a bit to accomodate maximum flavor and space usage. These are not meals that taste like salty goo.  These are meals with pasta or grain that do not cause holes in the bags easily and that are able to be made quickly.  I have a few that I use on a regular basis and they are what I call my core menu. These are life lines on busy weeknights or in an emergency situation these are ones that will cook quickly (usually 15 minutes or less).  They all work perfectly in a solar oven or heat retention cooker as well.
More often than not, I print the labels and just affix them to the mylar bags using clear packing tape. This ensures I not only know what is in the bag, but also lets me know how much liquid I need to hydrate dinner.  You can also just write it on the bag, but sometimes, even with permanant ink, it comes off.


Things to know
Note that the instant parboiled white rice like Success Rice (boil-in-bag). Yes. I cut open the bags and put that dry rice right in my jars instead of regular rice.  I use this one because it is one that will cook in 10 minutes and is slightly different than regular instant rice that cooks in 5 minutes. Texture-wise it is closer to regular rice and the longer cook time makes it better when paired with beans or the freeze-dried meat for not getty a mushy texture.

 Pasta
The round small shells and elbow noodles are also optimum for non-piercing of the mylar bags. One that I've found to be excellent for those with carbohydrate issues is from Dreamfield's Pasta. The net carbs are 5 per serving, but it tastes just like regular pasta. Love that!

What are mylar bags and why do I use them? Check out the information from my favorite supplier: Sorbent Systems Mylar Bags I use the quart size for these meals. 

Where do I get the Ingredients?
People always ask where I get my specialty stuff for the meals. In fact, a lot of comments and questions on where to buy ingredients are answered here. 
Most of it I get from Honeyville:


 Vegetables in bulk bags dehydrated and freeze dried (especially the organics) I get at Northbaytrading.com in bulk.  They have over 50 varieties of air dried vegetables including 8 steam sterilized air dried vegetables. Plus 20 varieties of freeze dried vegetablesThe only place on-line I can find the Quick cook Navy beans is: harmonyhousefoods.com

 NOT OPTIONAL: Please be sure that you always follow the instructions for safety in the tutorial from my blog:  How To Make Homemade Mylar-Packed 52 Method Convenience Meals for Camping and Beyond!

Recipes

  • Here are the mylar bag recipes that also double as labels. 
  •  These are for a family of 5 (about  1 and 1/2 cups of prepared food per person).  
  • The cost is usually right around 10$ per meal for the full sized meals that contain the freeze-dried meat.  Meatless meals will always cost less.
  • You control the ingredients. If you want less salt, more spices, gluten-free, or different vegetables, these are base recipes that will help you figure out what works for you. The natural bullion powders I use are not available to the general public for purchase. You'll need to find a bullion powder you like. 


If I were to package these meals and sell them in stores, these would be the recipes I would use. They are that good!  Yes, they did take me a few years to perfect.  Please be sure to always include my contact information when sharing them. It's just the nice thing to do.  

 I don't have them in PDF format and my life is a little crazy right now (as you can imagine). Hopefully that doesn't make anyone too crazy.  I think you'll love them my darlings! 
Chef Tess' Cheesy Chicken Pizza Noodle Skillet

2 cup elbow macaroni
1/2 cup freeze dried veggie mix
1 cup freeze dried chicken
1/2 cup nonfat dry milk powder
1/2 cup sharp cheddar cheese powder
1/4 cup blue cheese powder
1/4 cup ultra gel
1 tsp granulated garlic
2Tbsp granulated onion
1 1/2 tsp Romantic Italian Seasoning
2 tsp natural roasted chicken flavor
1T Granulated red bell pepper
Add 5 cups water, simmer 15 minutes.
Chef Tess Vege-Bean and Rice Fajita Casserole

2 cup quick cook red beans
1 cup instant parboiled white rice
1T Dehydrated jalapeno
1/4 cup minced dry onion
2T Chef Tess Southwestern Seasoning
1T granulated garlic
1/2 cup natural sharp white cheddar powder
1/4 cup tomato powder
1/4 cup granulated red bell pepper
1/2 tsp natural smoke flavor

Add 5 cups water. Bring to a boil. simmer low 10-15 minutes.
Chef Tess Saucy Sausage Shell Skillet Meal













1 cup freeze dried sausage
2 cup shell noodles
1/2 cup freeze dried mushrooms
2/3 cup tomato powder
1/4 cup dehydrated onion
1T Chef Tess Romantic Italian Seasoning
1/4 cup ultra gel
1/4 cup dehydrated bell pepper dices, red

Add 5 cups water, simmer 15 minutes. 
Chef Tess Sausage Spanish Rice













1 cup freeze dried sausage
1 1/2 cup instant white parboiled rice
1/2 cup red bell pepper, dehydrated and diced
1/4 cup minced onion
1T Southwest fajita seasoning
2 tsp granulated garlic
1 1/2 tsp pacilla pepper
1/2 cup tomato powder

Add 3 1/2 cup boiling water. Cover and simmer low 10-12 minutes. 
Chef Tess Sweet-n-Sour Chicken Baked Beans

2 cups quick cook navy beans 
1 cup freeze dried chicken
1/4 cup dehydrated minced onion
1/2 cup red bell pepper, dehydrated, diced
1/2 cup carrot, dehydrated shoestring or diced
1/4 cup soy sauce powder
1T dehydrated vinegar
3T granulated honey
2T granulated garlic
2 tsp natural pineapple flavor
1/2 tsp ground celery
1 tsp ground ginger
2 tsp natural roasted chicken flavor

Add 6 cups water and simmer uncovered 15-20 minutes.
Chef Tess Country French Vegetable Beef Soup

1 cup freeze dried mix vegetables
1 cup freeze dried diced beef
1 cup diced dehydrated potato
3T granulated onion
1/4 cup tomato powder
1T Chef Tess French Provencal Seasoning
1/4 cup ultra gel
2tsp natural beef flavor
1tsp fresh cracked black pepper

Add 4 1/2  cups boiling water and simmer 15 minutes. Turn off heat and allow to thicken 5 minutes more. 
Chef Tess Granny's Potato Cheese Casserole

1 cup freeze dried sausage
2 cup diced dehydrated potato
¼ cup dehydrated onion
½ cup natural cheese powder
2/3 cup nonfat dry milk
¼ cup ultra-gel
2 tsp Chef Tess All Purpose seasoning
1 tsp granulated garlic
½ tsp celery seed powder
2T natural butter powder
¼ cup sour cream powder

Add 5 ½ cup hot water very hot water and stir well. Cover 10 minutes and allow to hydrate. Simmer low 15 minutes. Leave covered off heat 5 minutes more.
Chef Tess Beef Carnitas Soup

2 cup quick cook black beans
1 cup freeze dried diced beef
1 cup freeze dried corn
3T granulated onion
2 tsp dehydrated jalapeno
1 ½ tsp pacilla pepper, granulated
½ cup tomato powder
3T red bell pepper, granulated
2 tsp natural beef flavor
1 tsp celery seed, ground
½ tsp natural smoke flavor
½ tsp salt

Add 7 cups water and simmer 10-15 minutes

Thank you all for your love and patience with me as I'm adjusting to this full-time working situation. It has been an adventure for me...but in good ways.  God bless!

Always My Very Best,
Your Friend Chef Tess

My family is greatly blessed by the extra money brought in by sales tracked back to this site. This is also the company that packages and sells my spice line as well as my food storage cookbooks. Thank you so very much for your support. Xoxo!

13 comments:

LB said...

Looks delish. Will these fit into a 2 qt jar?

Chef Tess said...

Yes. Half gallon would work. They've been fine in quart jars generally. I just had a requests for ones specifically for mylar. Xoxo!

LB said...

Thanks. I meant one quart...silly me. Looking forward to trying these, and really looking forward to the new cookbook.

Anonymous said...

Hi Chef Tess!

IN reference to your 8 Best Meals, I'm wondering where to get natural roasted chicken flavoring and beef flavoring? I'm not sure if you are referring to bouillon? And, Firehouse Pantry has a pineapple powder, but you call it Pineapple flavor--is it the same thing? Also, they don't carry Sharp Cheddar Cheese Powder. I'm stumped!

Chalyse

Beah said...

Can I use food saver bags for this concept? Or is only mylar or jars safe?

Anna Cash said...

What size of Mylar bags did you use? The link to the Mylar bags had a lot of sizes and shapes - help! These look fantastic! Are you doing any classes in October in Brigham City on Mylar bag recipes and best practices?

Anonymous said...

When you say natural beef flavor or natural chicken flavor is this the same as bullion?

Chef Tess said...

Yes. Your favorite bullion powder.

Anonymous said...

About how many people would one pouch feed?

Anonymous said...

Can you please share what size mylar bag this is for?

Chef Tess said...

Refer back to the blog post. All these questions are answered in the post. Xoxo! Love you all so much!!

angela bretton said...

What is ultra-gel? Why do you use it? Where do I get it? Love your recipes and your generosity.

crafty cooker said...

About how long would these meals be shelf stable if packaged correctly?