The Picket Fence Pantry Recipe Book

THE PICKET FENCE PANTRY RECIPE BOOK

Take what you need, give what you can

CASSEROLES Mexican Lasagna INGREDIENTS 2 onions, chopped (or substitute dried onions) 1 teaspoon of garlic salt 2 Green peppers (optional) 1 28oz can of Diced Tomatoes 1 cup of Salsa 2 teaspoons of cumin 1 lb of Lean Ground Beef (optional) 1 can of black beans 1 can of kidney beans 4-6 flour tortillas 2 cups of shredded cheese (optional) DIRECTIONS Saute onions with garlic salt and green peppers (if using) until tender. Add tomatoes, salsa, cumin and bring to a boil. Simmer for two minutes. Drain and rinse beans and add to others. If you are using ground beef, you can add that here. In a 9x13 pan, later ⅓ of the mixture, then 2 tortillas and then ⅓ of the cheese, repeat 2 more times and put remaining cheese on top.

Green Bean Casserole INGREDIENTS 2 cans of sliced green beans ¾ cup of water (or milk) 1 can of Cream of Mushroom Soup (or use cream of chicken) 1 2.8oz can or small container of French Fried Onions (or ½ cup if using a larger bag) Salt + Pepper to taste DIRECTIONS Preheat oven to 350º F In a large bowl, mix beans, water, condensed soup and ½ of the onions.

Spread mixture into a 9x13” pan and top with remaining onions.

Bake for 20-25 minutes

Mexican Beans & Rice INGREDIENTS 1 cup of uncooked brown rice 3 cups of water 1 8oz can of tomato sauce 1 package of Taco Seasoning 2 cups of Black Beans or Pinto Beans 1 cup of corn (frozen or canned) OVEN VERSION Place all ingredients into a 9x13 pan and stir gently Bake at 350ºF for 1 - 1 ½ hours until rice is cooked STOVETOP VERSION Add all ingredients to a large pot and stir, heating over medium heat Cover, Stir occasionally and cook for 45 minutes until rice is tender

Tuna Noodle Casserole INGREDIENTS 1 package of pasta of choice (suggestions: elbow macaroni or fusilli or egg noodles) 2 cans of Cream of Mushroom Soup (or use Cream of Chicken or Cream of Celery!)

2 cans of of Tuna, drained 1 can of Peas, drained 1 cup of Milk or Water (or use 1 can of Chicken Broth) Optional bread crumb topping 1/2 cup of bread crumbs 1 TBSP butter, melted DIRECTIONS In a large pot, Boil 4-6 cups of water on the stove and cook pasta until desired doneness Drain pasta and place back in the pot. Stir in remaining ingredients, they will warm up with the hot noodles. Serve as is, or add the bread crumb topping.

Optional Step Place the mixture in a 9x13 pan and sprinkle bread crumbs on top. Drizzle melted butter over the top and bake for 5 minutes in 400ºF oven

SOUPS Easy Taco Soup INGREDIENTS 1 can of Diced Tomatoes 1 can of Black Beans 1 can of Pinto Beans 1 can of Lentils 4 cups of Chicken Broth 1 package of Taco Seasoning 1 package of Hidden Valley Ranch Dressing Mix (optional) Salt + Pepper to taste TOPPINGS Tortilla Chips French Fried Onions Cheese or Sour Cream DIRECTIONS Mix all ingredients in a large pot and heat thoroughly.

Serve with crushed tortilla chips or other toppings of choice!

Chicken Tortilla Soup INGREDIENTS 1 large onion diced* 4 cloves of garlic, minced (or 1 teaspoon of garlic powder) 1 TBSP of olive oil 2 cans of Cooked Shredded Chicken 1 can of Corn (kernels, not creamed) 1 can of Black Beans 1 carton of Chicken Broth 2 cans of diced tomatoes 2 cans of tomato sauce (or 1 jar of crushed tomatoes) 1 chilli pepper (canned in adobo sauce if you can find it!) OPTIONAL Salt + Pepper to taste OPTIONAL TOPPINGS Crushed tortilla chips Cheese Sour Cream *SUBSTITUTE ¼ cup of dried onions (found in foreign food section) - or 1 teaspoon of onion powder DIRECTIONS Saute onion, garlic and chilli pepper with olive oil in a large pot until soft.

Add remaining ingredients to the pot and bring to a boil.

Reduce temperature and let simmer for 5 minutes.

Serve with crushed tortilla chips, cheese or sour cream as topping.

Curry Soup INGREDIENTS 1 large onion (or 1 Tbsp of minced dried onion) ¼ cup of butter (or coconut oil) ⅓ cup of flour ¼ teaspoon of white pepper ⅛ teaspoon of cayenne pepper (optional) 1 Tbsp of Curry Powder 2 cups of Chicken Broth (½ a carton) 1 ½ cups of milk or coconut milk 1 Tbsp of lemon juice 1 teaspoon of sugar (optional) Salt to taste DIRECTIONS Add the dried minced onion to the broth (if you are using) and let stand for ⅔ minutes Melt the butter or coconut oil in a large saucepan over medium heat. If you are using fresh onion, add that now.

Saute until onions are soft, about 5 minute.

Add the spices (pepper, cayenne & curry powder) and flour and stir until oil and flour are combined Add the broth to the flour mixture. Stir with a whisk until smooth and add the milk or coconut milk. Reduce heat to low and simmer for 2 minutes.

6 Can Chicken Taco Soup Ingredients: 1 (15 oz) can of whole kernel corn (drained) 2 (14.5 oz) can of chicken broth 1 (10 oz) can chunks of chicken 1 (15 oz) can of black beans 1 (10 oz) can of diced tomatoes with green chile peppers (drained) Directions: Drain the cans of corn & tomatoes. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through. Serve with tortilla chips and/or cheddar cheese.

Tomato Mac Soup ingredients 1 cube of Beef Boullion 1 cube of Chicken Boullion 4 cups of Hot Water 1 28oz can of Diced Tomatoes 1 tsp of Olive Oil or Butter 1 cup of Macaroni (uncooked) 1 10oz cans of Tomato Soup (like campbell’s condensed) Directions Put first 6 ingredients in a large pot, stir and bring to a boil.

Add macaroni and cook until done. Then add tomato soup, salt and pepper to taste.

Black Bean Soup INGREDIENTS: Olive oil 2 diced onions (or substitute dried onions) 3 celery ribs (optional) 1 large carrot (optional) 6 cloves garlic (or substitute garlic powder) 4 ½ tsp cumin ½ tsp red pepper flakes 4 (15 oz) cans black beans (drained & rinsed) 4 cups vegetable broth ¼ cup chopped fresh cilantro (optional) 2 tablespoons lime (optional) Salt & Pepper to taste DIRECTIONS: Saute the onions, celery and carrot in the olive oil until soft.

Stir in the spices and cook until fragrant. Pour in beans & broth and bring to a simmer about 30 minutes. If you have an immersion blender, blend a portion of the soup. Stir in the cilantro and lime to taste. Serve on its own or with tortilla chips.

CHILLI Chicken Chilli INGREDIENTS 2 cans of chicken 1 (28oz) can of Diced Tomatoes 1 can of Red Kidney Beans 1 can of White Kidney Beans 1 ½ cups of chicken broth (or water with bouillon) 1 TBSP of Worcestershire Sauce 1 TBSP mustard (or Dijon mustard) 1 cup of Chilli Sauce (like heinz) or substitute for Ketchup 1 teaspoon of garlic powder 1 teaspoon of onion powder 1 teaspoon of oregano 2 teaspoons of cumin ¼ teaspoon of cayenne pepper 1 TBSP of Chilli Powder Salt + Pepper to taste DIRECTIONS Mix spices together in a small bowl and set aside.

Add remaining ingredients to a pot and heat through and simmer for 5-10 minutes.

Stir in the spices and add salt and pepper to taste. (If you don’t have these spices on hand, you can use a package of Taco Seasoning!)

Jolien's Vegetarian Chilli INGREDIENTS 1 ½ cup chopped onion (or substitute with dried onion) 1 (46 oz) can tomato juice 1 (29 oz) can tomato sauce 1 (15 oz) can kidney beans (drained and rinsed) 1 (15 oz) can black beans (drained and rinsed) 1 (15 oz) can chickpeas (drained and rinsed) 1 can corn kernels 1 bell pepper (optional) ⅛ teaspoon cayenne (or more to taste) ½ teaspoon oregano ½ teaspoon black pepper 1 teaspoon salt 1 ½ teaspoon cumin ¼ cup chili powder DIRECTIONS Saute the onions in a large pot. Drain and rinse beans.

Pour the tomato juice, sauce beans, corn, bell pepper and spices into the pot. Bring to a boil then reduce to a simmer for 1.5 hours. Serve on its own, or with rice or tortilla chips

Yolanda's Tex Mex Chilli INGREDIENTS 1 pound of Lean Ground Beef (optional) 1 large onion (or 1 Tbsp minced dried onion) 1 teaspoon of minced garlic (or 1 tsp of garlic powder) 1 (16oz) can of Kidney Beans 1 (16oz) can of Black Beans 1 can of Sweet Corn 1 can of Beef Broth (or 2 cups of beef broth) 1-2 cups of Salsa (choose mild, medium or hot to change spice level) 3 tablespoons of lime juice 1 package of Taco Seasoning Salt + Pepper to taste 1 bunch of Fresh Cilantro sub 1 teaspoon of dried cilantro (optional)

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DIRECTIONS Saute onions and garlic in pan and add ground beef and cook until no pink remains. Add remaining ingredients and simmer for 5 minutes. Stir in cilantro and serve.

PASTA Yolanda's Pantry Strogranoff INGREDIENTS 1 package of Egg Noodles 1 can of Cream of Mushroom Soup 1 can of Mushrooms 1 can of Beef Broth 1 tsp of dried parsley (or a handful of fresh parsley) Salt + Pepper to taste DIRECTIONS Boil egg noodles according to package instructions until cooked Meanwhile, add remaining ingredients to a pot and heat through When noodles are done, mix the sauce and noodles together and season with salt and pepper. *If you have ground beef in your freezer, you can cook that first and then add the sauce ingredients directly to the pan with the ground beef. Pour the sauce over cooked noodles and stir to incorporate.

Mac & Cheese Deluxe INGREDIENTS 1 box of Mac & Cheese (Annie’s white shells are yummy!) ¼ cup of real bacon bits 1 can of Maple Brown Beans Salt & Pepper to taste DIRECTIONS Cook the Mac & Cheese according to package instructions.

Stir in bacon bits into Maple Brown Beans.

Season with Salt & Pepper Mix Maple Brown Beans with Mac & Cheese or serve separately for picky eaters.

Caccio E Peppe INGREDIENTS 6 oz of Spaghetti ¾ cup Parmesan Cheese 2-3 TBSP of Olive oil Salt & Black Pepper to taste DIRECTIONS Cook pasta according to package instructions Toss with Olive Oil and Parmesan Cheese Add Salt & Pepper to taste

Tuna Noodle Casserole INGREDIENTS 1 package of egg noodles (medium) 2 cans of Cream of Mushroom Soup 1 can of peas 1 can of tuna, drained 1 cup of milk or water Salt + Pepper to taste DIRECTIONS Cook pasta according to package directions (or desired doneness) Stir in remaining ingredients and serve!

Spaghetti Marinara INGREDIENTS 1 package of Spaghetti 1 jar of plain Tomato Sauce Italian Seasoning (buy pre-made or use spices below) 1/2 teaspoon of each oregano, parsley & rosemary 1 teaspoon of dried basil 1 teaspoon of garlic salt 1 teaspoon of onion powder DIRECTIONS Cook pasta according to package directions (or desired doneness). Heat sauce in separate pot and add spices to your liking. Serve together with Parmesan Cheese!

Stir Fried Peanut Noodles INGREDIENTS 1 tsp Vegetable Oil (or sesame oil) 2 packages (200g) of Udon Noodles Salt & Fresh Pepper 1 Tbsp of Soy Sauce 1/2 tsp minced ginger 2 heaping Tbsp of Peanut Butter 1 can of sliced water chestnuts (optional) 2 tsp of Sesame Seeds 1 Tbsp of sliced green onion (or dried onions on top) 1 cups of fresh baby spinach (or frozen spinach) DIRECTIONS: Heat a medium sized frying pan over medium heat for 2-3 minutes. Toast the sesame seeds for a minute or two, until fragrant and slightly browned. Remove from the pan Add the oil and the noodles to the frying pan. Stir fry for 2 minutes, until slightly browned. Season with salt and pepper. Stir in the soy sauce, ginger and peanut butter Stir in water chestnuts until heated through. Turn heat down to low. Stir in sesame seeds and top with onions and serve!

LEGUMES Erin's Lentil Curry INGREDIENTS: 1 onion, chopped (or substitute dried onions) 2 cloves garlic (or substitute pre-chopped garlic) ½ cup lentils 1-2 tablespoons of curry powder/paste 2 cans coconut milk 1 can of chickpeas DIRECTIONS: Saute the onion and garlic. Add in the lentils and curry powder/paste and combine until lentils and onions are coated. Add 2 cans of coconut milk and simmer for about 20 minutes. Add in the can of chickpeas and simmer for another 5 minutes.

EASY Vegetarian Tacos INGREDIENTS 1 can of chickpeas, drained and rinsed 1 can of lentils, drained and rinsed 1 package of Taco Seasoning ¼ cup of Water 1 package of Taco Shells Taco Toppings of choice: cheese, tomatoes, salsa, sour cream, lettuce etc…

DIRECTIONS Add chickpeas, lentils, taco seasoning and water to a pan and cook on medium heat for 5 minutes stirring occasionally.

Cook until liquid is absorbed and seasoning is well distributed.

Serve on taco shells with your desired toppings!

Emma's Rice Noodle Curry Ingredients: 1 onion, chopped (or substitute dried onions) 2 cloves garlic (or substitute pre-chopped garlic) 1 can coconut milk 1 can chick peas 1 can diced tomatoes Sweet potato (optional) Cumin Red curry Salt & Pepper (to taste)

Yolanda's Chana Masala IINGREDIENTS 3 Tablespoons of Coconut Oil or Olive Oil 1 large onion, diced large (or 1 teaspoon of onion powder) 3 teaspoons of minced garlic (or 1 teaspoon of garlic powder) 1 heaping Tablespoon of fresh ginger (or 1 tsp of dried ginger) 1 large jar of crushed tomatoes (or plain tomato sauce) 2 (16oz) cans of Chickpeas, drained 1 Tablespoon of Honey 1 Tablespoon of Lime Juice 2-3 cups of cooked basmati or jasmine rice SPICE BLEND (or use a pre-made curry blend of choice) 1 tablespoon of cumin 1 teaspoon ground turmeric 1 teaspoon of cinnamon ⅛ teaspoon of ground cloves ¼ teaspoon of cayenne pepper 2 Tablespoons of Brown Sugar DIRECTIONS In a large pot, saute onions, garlic & ginger.

Meanwhile, mix the spices together in a small bowl When onions are soft, add the spices and stir Add tomato sauce and mix well. Add salt and pepper, chickpeas, honey and cilantro Cover and cook for about 20 minutes until sauce thickens and flavours meld.

Serve over cooked rice.

RICE Chris' Rice Dish INGREDIENTS 1 package of uncle ben's instant rice 1 can of diced tomatoes 1 can of black beans, drained and rinsed 1 to 2 cups of water (as needed) 1 tbsp dried onions 1 tsp dried thyme 1 tsp cumin 1 tbsp chili powder DIRECTIONS Add all ingredients to a skillet on medium heat Cook until heated through, stirring occasionally Serve with dried onions and croutons

Pantry Butter Chicken INGREDIENTS 2 cups of rice (white, basmati or jasmine) 1 Tablespoon of butter (or coconut oil) 2 cans of shredded chicken (or 2 cooked chicken breasts) 1 onion, diced (or 1 Tablespoon of dried onion) 1 can of tomato paste 1 can of coconut milk 2 teaspoons of sugar SPICE BLEND 1 teaspoon of cumin 2 teaspoons of turmeric 1 teaspoon of ginger 1 teaspoon of cinnamon 1 teaspoon of salt 1 teaspoon garam masala (optional) DIRECTIONS Cook rice according to package in a pot or rice cooker.

In a large skillet (with room for sauce), add butter or oil Saute onion until soft (or heat and rehydrate the dried onion) Add chicken and spiced blend and heat through on medium-low temperature (for 2 minutes) Add remaining ingredients and stir.

Serve over rice.

Optional: Add Naan bread on the side

Easy Butter Chicken INGREDIENTS 2 cups of white rice, cooked 1 teaspoon of butter or oil 2 cans of chicken (or 2 cooked chicken breasts) 1 jar of Butter Chicken Sauce 1 teaspoon of dried cilantro 4 naan breads DIRECTIONS Heat oil in a skillet and add the chicken to heat through for 1 minute.

Add the jar of butter chicken sauce Sprinkle with dried cilantro and serve with rice & naan

Easy Lentil Curry (Dengu) INGREDIENTS 2 cans of lentils 1 can of coconut milk 2 Tablespoons of curry powder Salt + pepper to taste Handful of fresh cilantro (or 1 tsp dried) 2 cups of cooked rice DIRECTIONS Add all ingredients to a small pot and heat through.

Simmer for 5 minutes on low. Serve over rice.

Pineapple Fried Rice tINGREDIENTS 3 Tablesppons of soy sauce 1 tablesppon of rice vinegar 1/2 teasppon of ginger powder 1/4 teaspoon of white pepper 1 Tablespoon of Honey 1 tablespoons of olive oil (or coconut oil) 2 cloves of garlic, minced (or 1 teaspoon garlic powder) 1 onion, diced (or 1 teaspoon of onion powder) 1 can of corn 1 can of peas 2 small cans of chopped pineapple (pineapple tidbits) 1/2 cup diced canned ham (or spam) 3 cups of cooked brown rice (or substitute for white) 1 teaspoon of dried cilantro DIRECTIONS: In a small bowl, whisk together soy sauce, vinegarl, ginger powder, honey and white pepper. Set aside Heat olive oil in a large skilled or wok over medium-high heat. Add garlic and onion to the skillet and cook, stirrig often until onions are translucent. Stir in peas and corn and cook, stirring often for 1 minute.

Stir in cooked rice, pineapple, ham and soy sauce mixture.

Fry in the pan for 3 minutes until everything is heated through.

Sprinkle with dried cilantro and serve!

SANDWICHES Fish Burgers INGREDIENTS: 1 tsp butter 1 small onion (minced) 7 ½ oz canned tuna 1 egg 1 ¼ cups bread crumbs ½ tsp mustard ¼ tsp parsley flakes ¼ tsp salt Pinch pepper ¼ cup cornflakes or rice krispies (crushed) 2 Tbsp butter 2 Tbsp mayonnaise 1 tsp relish 6 hamburger buns Directions: Melt 1 tsp of butter in the pan and saute the onion until soft.

Remove from heat. Mix in the tuna, egg, bread crumbs, mustard, parsley flakes, salt and pepper. Form 6 patties and coat in crushed cornflakes/rice crispies. Melt 2 Tbsp butter in frying pan and add fish patties. Brown on both sides until cooked through. Mix mayonnaise and relish to make a tartar sauce. Serve on buns with a patty and tartar sauce.

Tuna Salad INGREDIENTS: 2 cans tuna ¼ cup mayonnaise 2 dill pickles Salt & pepper to taste DIRECTIONS: Drain tuna and combine all ingredients in a bowl. Serve on crackers or bread.

Chicken Salad INGREDIENTS: 2 cans chicken ¼ cup mayonnaise 1 Tbsp dijon mustard (or more to taste) Salt & pepper to taste DIRECTIONS: Drain tuna and combine all ingredients in a bowl. Serve on crackers or bread.

Emilee's Ham Rollups INGREDIENTS: Biscuit dough Canned ham Mustard Butter Cheese Sauce (optional) DIRECTIONS: Roll out your biscuit dough and spread the butter, mustard and ham over it from edge to edge. Roll up and cut like cinnamon buns. Serve with your favourite dip or cheese sauce.

OATMEAL Carter's Oatmeal Base INGREDIENTS: ½ cup rolled oats ½ cup oat milk (or almond milk) ½ cup water ¼ tsp Spices (optional; ex: cinnamon, cloves, nutmeg) TOPPING IDEAS: Peanut butter/wowbutter & strawberry jam Cinnamon, Nutmeg, cloves & raisins Brown sugar & maple syrup Dried cranberries, shredded coconut, slivered almonds Honey & banana DIRECTIONS: Pour ingredients into a sauce pan and bring to a boil before lowering to a simmer. Simmer while stirring until oatmeal is your desired consistency. It does cook a bit more after removing from stovetop. Add toppings as desired.

SNACKS Energy Bites INGREDIENTS 1 cup Old Fashioned Oats ⅔ cup toasted shredded coconut (sweetened or unsweetened) ½ cup of creamy peanut butter ½ cup of semi sweet chocolate chips (mini chocolate chips work best) ⅓ cup of honey OPTIONAL: 1 tablespoon of ground chia seeds 1 tablespoon of ground flaxseed 1 teaspoon of vanilla extract DIRECTIONS Mix all ingredients in a bowl.

Put the bowl in the fridge to chill for 20 minute Remove from fridge and scoop out 1 TBSP of dough at a time and roll into balls Store energy bites in fridge.

No Bake Granola Bars INGREDIENTS: 1 ¾ cups old-fashioned oats 1 tsp cinnamon ¼ tsp salt 2 cups add ins (nuts, seeds, chocolate, coconut, dried fruit etc.)

1 cup creamy peanut/almond butter ½ cup honey 1 tsp vanilla DIRECTIONS: Line a 9x9 baking pan with parchment paper Place oats in a large bowl, mix in the cinnamon and salt and set aside.

Chop the add ins or blitz them in the food processor until ingredients are “smaller than your pinky nail”. Mix chopped add ins into the bowl of oats Mix the nut butter, honey and vanilla until well blended.

Pour the wet ingredients into the dry ingredients, using a big spoon to mix them together until they are evenly combined. Press the mixture into your baking pan, packing it as firmly and evenly as possible. Cover and refrigerate at least one hour, preferably overnight.

Lift the bars out by the parchment paper and slice into 4 columns and 4 rows. Wrap bars individually.