In the South, the very mention of the word “snow” means every grocery store in town will be overrun with people stocking up on milk and bread. If you are brave enough, you may try to join all the craziness to get whatever groceries you deem essential to survival. Any sort of list is thrown out the window. You simply grab whatever is left on the aisles and try not to get in a fight with somebody for that last loaf of bread. As much as you may want bread, is it really worth a black eye?
This is the kind of scenario that causes sane people to take stock of their pantry and see whether they can make it a few days without making that last trip to the grocery. Here are some delicious recipes for those snow days when you have very little in your pantry.
Slow Cooked Yummy Chicken and Rice
4 boneless skinless chicken breasts
1 large onion (chopped)
8 ounces of rice (cooked)
1 cup shredded cheese
1 can cream of chicken soup
1 can cream corn or 1 can whole kernel corn
2 Tbsp. sour cream
Spray your slow cooker with non-stick cooking spray.
Add chicken, chopped onion, cream of mushroom soup and sour cream.
Cook on high for 3-4 hours or low 6-7 hours.
Cook rice (plain, long-grain, or yellow) according to directions.
Add cooked rice, corn, and cheese to your slow cooker until cheese melts (about 6 minutes).
The Best Homemade Soup
(This is makes a lot of soup. Eat some now and freeze some for later.)
6 cups chicken broth
4 potatoes (sliced to the size of a quarter)
8 oz. baby cut carrots (sliced in thirds)
1 can green beans
1 can whole kernel corn
1 can Rotel (optional)
1 jar 24 oz. spaghetti sauce
Canned chicken, cooked chicken, leftover roast beef, or cooked ground beef (whatever you have on hand)
Other options: whatever you like in your soup –black eyed peas, lima beans, leftover rice, etc.
Cook chicken or ground beef if not using canned chicken, leftover chicken or left over roast beef.
Peel potatoes then cut carrots and potatoes in small pieces. Cover carrots and potatoes with chicken broth and boil for 15 minutes.
Add green beans, corn, leftover rice etc.
If you like your soup to be spicy, add a can of Rotel.
To thicken, add a jar of spaghetti sauce.
Add meat last and bring everything to a simmer.
Make cornbread according to directions and serve with soup.
Chicken Noodle and Cracker Casserole
2 chicken breasts, boiled (or use canned chicken)
1 ½ cups spiral pasta
1 can cream of chicken soup
1 can cream of mushroom soup
1 can of sweet corn
1 Tbsp. sour cream
Ritz crackers (crushed)
Preheat oven to 350 degrees
Boil chicken for 20 minutes. Shred chicken after it cools. (If using canned chicken, drain chicken and then pull apart).
Cook pasta for 7 minutes then drain.
Add the chicken and pasta to a 9×13 baking dish.
Stir in cream of mushroom soup, cream of chicken soup, drained corn, and sour cream. Mix everything well.
Top the casserole with crushed Ritz crackers and bake for 30 minutes.
Slow Cooked BBQ Chicken
4-6 boneless, skinless chicken breasts
1 bottle BBQ sauce
½ tsp. garlic powder
1/4cup brown sugar
1 tsp. red pepper flakes (optional)
Jane’s Krazy Mixed-Up Salt Marinade (or just salt and pepper to taste)
Lightly season chicken breast with Krazy Salt (or salt and pepper) and add to your slow cooker or crockpot.
In a mixing bowl, combine BBQ sauce, garlic powder, brown sugar, and red pepper flakes.
Pour over chicken. Cover and cook on high for 3 to 4 hours (till chicken shreds easily)
With about 10 minutes to go, shred chicken and mix everything together then cook for remaining time.
Serve on buns as sandwiches, or on a salad, or however you like!
Snow Ice Cream
Fresh fallen snow (or shaved ice)
1 cup white sugar
1 Tbsp. vanilla extract
1 can sweetened condensed milk (or 2 cups of milk if you don’t have condensed milk)
Put a large clean bowl outside to collect freshly fallen snow.
Stir in sugar, vanilla, and add milk until it gets to the desired consistency.