Sometimes when it comes to self-reliant thinking, you have to improvise.
1 pint canned chicken
1 Box whole wheat penne
1 can olives
1 to 2 Tomatoes (or 1 16 oz can of diced tomatoes if fresh isn't available)
1/2 c fresh celery sliced (or 2 T dehydrated)
1/2 C fresh grated carrots (or 2 T dehydrated
1 pkg Italian Dressing mix (and vinegar and oil that goes with it)
Prepare Italian dressing according to package directions set aside. Cook noodles according to package directions, drain, rinse and cover with olive oil and put in the fridge. If you have dehydrated veggies, hydrate according to directions on the can and set aside. Drain olives and tomatoes. When noodles are cool, add veggies and chicken. Top with Italian dressing and mix well. Sprinkle with Parmesan cheese before eating. Yummo!
I had a small dilemma when I went to make it for dinner last night. Where did I put my Italian Dressing mix? It is time to improvise! I found this recipe and it was a wonderful substitute. In fact I think it had more flavors than the mix I usually have on hand from the store.
Italian Dressing Mix
1 T garlic salt
1T onion powder
1 T white sugar
2 T dried oregano
1t. ground black pepper
1/4 t. dried thyme
1 t. dried basil
1T dried parsley
1/4 t. celery salt
In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper thyme, basil, parsley, celery salt and regular salt. Store in tightly sealed container.
To prepare dressing, whisk together 1/4 C white vinegar, 2/3 C olive oil, 2 T water and 2 T dry mix.
This was an easy family favorite to change to a "Food Storage Friendly" meal.