Penne Alfredo

Ingredients

3/4 cup penne noodles (rice, wheat or corn pasta)

1 cup cream

1/4 cup butter

1/4 cup parmesean cheese

salt and pepper to taste

1/4 clove finely chopped garlic

Optional:

1/4 cup finely chopped mushrooms

1/4 cup finely chopped broccoli

• preheat vacuum food jar by filling with boiling water and placing on lid
• melt butter in a pot and add garlic, saute for 2 minutes (if using mushrooms add with garlic)
• add cream and bring to a gentle boil
• add uncooked pasta and stir well
• simmer pasta in sauce for 1 minute
• remove from heat and add parmesan cheese stirring until creamy
• if adding broccoli, mix in while adding parmesan
• remove water from vacuum food jar and replace with piping hot pasta and sauce
• stir gently and secure lid
• transport in meal mate where cooking will continue
• pasta will be al dente in approximately 1 hour
• once ready to eat pour and serve

Chili

Ingredients

1/2 pound of lean ground beef

1 onion

1/2 red pepper

5 mushrooms

1 can of tomato soup

1/2 can of kidney beans

2-3 tsp of chili powder

• pour boiling water into vacuum food jar, secure lid and set aside
• brown beef with chopped onion in large fry pan
• chop red pepper, mushrooms and add to beef
• add tomato soup, kidney beans and chili powder
• bring to a boil and then replace the water in the vacuum food jar with the chili
• secure lid and let stand for 3 hours plus until you are ready to eat (note: food jar will keep food hot for up to 24 hours)

Macaroni & Cheese

Ingredients

1 cup of macaroni noodles (rice, wheat or corn pasta)

1 1/2 cup of milk

1 cup of old cheddar cheese

1 tbsp of butter

1/2 tsp of olive oil

pinch of salt

• pour boiling water in food jar, seal and set aside
• combine butter, milk, olive oil, salt and cheddar cheese
• melt cheese over medium heat, slowly bringing to a boil
• add macaroni noodles and boil for one minute
• remove boiling water from food jar and add macaroni, seal lid

• ready to serve in 1 to 1.5 hours

Condensed Vegetable Soup

Ingredients

1 can of plum tomatoes

1/2 can of corn

2 medium carrots, halved and chopped into 1/4 inch pieces

1 stalk celery, chopped into 1/4 inch pieces

8-10 spagettini noodles (rice, wheat or corn pasta) broken into 1/2 inch pieces

Salt and pepper to taste

2 bay leaves (if desired)

• pour all of the liquid from tomatoes into pot and cover, bring to a gentle boil
• pour liquid from canned corn in with salt and pepper to taste
• chop 1/2 of the plum tomatoes into eighths and add to broth
• add corn, carrots and celery and pasta, stir
• once mixture starts to boil, remove from heat and pour into vacuum insulated food jar
• if desired place bay leaves on top of soup mixture
• secure lid and let stand
• bring seperate insulated vacuum flask with hot water
• Note: Once ready to serve, pour 1/2 soup mixture to 1/2 water and enjoy!

Beef Stew

Ingredients

1 package of beef (cubes or steak)

1 onion

2 potatoes

1 carrot

1 cup frozen peas

500 ml of beef stock

1 tsp of steak spice

1 tbsp of flour

seasoning salt

• trim and cube beef, pan fry with olive oil
• sprinkle with seasoning salt
• add chopped onion
• when beef is browned add broth
• add chopped potatoes and carrot
• add steak spice and flour, bring to a gentle boil
• add peas, continue to boil
• add to thermos, seal with lid

Condensed Chicken Noodle Soup

Ingredients

1 large skinless boneless chicken breast

3/4 cup carrots chopped 1/4 " thick

1.5 cups chicken broth

4 tbsp finely chopped parsley

2 tbsp olive oil

17 spaghetti noodles (rice, wheat or corn pasta) broken in 1/8 " pieces

Salt and pepper to taste

• pan fry chicken breast in olive oil, once browned chop into small cube sized pieces
• pour broth into pan and replace chopped chicken bringing to a gentle boilAdd carrots, pasta and parsley
• salt and pepper to taste
• once all ingredients come to a boil for a minute, place into Thermos and seal lid
• allow to slow cook for 2-3 hours
• bring along drink Thermos with hot water and serve soup with 1 part water to 1 part soup