Back Roads Living

Emergency Eight Week Menu List

eight week menu list

Mame's Legacy

Emergency Eight Week Menu List

     Thank you to Layne Brosius for submitting this extensive Emergency Eight Week Menu List.    

     I saw your video asking for information about cooking with prepped supplies, meal plans, and recipes.

      My husband was furloughed in March with the initial Covid shutdowns. I am disabled so overnight, our income vanished. Unemployment allowed us to squeak by but I got serious about budgeting groceries and meal planning. We Iive on the Texas Gulf Coast, so I've always kept a well stocked pantry and freezer, but not knowing how long the furlough would last, I set my sights on upping my preps to be able to "laugh at the days to come."

     I created a menu for our main meals for 8 weeks without repeating meals (to stave off food fatigue) using inexpensive, readily available ingredients and those I can or dehydrate. 

     I then made weekly grocery lists to go with the meal plan. I made a cookbook with the recipes from the meal plan, printed it out, and put it in a binder.

     My husband's furlough only lasted five months, (Thank God!) but we used the meal plan through it and I was able to keep us well fed and still stockpile at least six months of food and supplies at the same time.

     If you'd like, I can send you the information I gathered to share with your subscribers.

     In His Love,

     Layne Brosius (Mame's Legacy)

Corn Chowder

3 T butter, ghee or bacon grease

2 slices bacon chopped

1/3 cup diced onion (2 T dehydrated)

2 cups chicken broth (or water, but the broth is so much better)

1 lg potato peeled & diced (½ cup dehydrated)

2 teaspoons garlic powder (or one clove diced)

1 Tablespoon flour

¼ cup shredded cheese (½ cup canned cheese sauce)

2 Tablespoons cream of anything soup mix  or ½ cup powdered milk

1 cup frozen corn (½ cup dehydrated)

Salt & Pepper to taste

If using dehydrated ingredients, fully re-hydrate.

Cook bacon pieces in soup pot. Set aside. If using bacon grease, leave it in the pot. If using ghee or butter, discard the grease and melt alternate in pot.

Saute onion till softened. If using fresh garlic, add to onions after they are soft and saute for 2 minutes. Add flour and garlic powder (if using) to pot and cook stirring constantly for about a minute (you’re making a pale roux)

Add broth (or water) and potatoes. Bring to a boil. Reduce heat to medium and simmer until potatoes are tender but not falling apart.

Whisk in milk/cream of anything soup mix and cheese.  Continue whisking until cheese melts.

Stir in corn and bacon and simmer till hot. Salt & Pepper to taste.

Eggplant Parmesan

4 slices dehydrated eggplant (if using fresh, 1 small eggplant sliced and salted)

2 cups pasta sauce

¼ cup Grated Parmesan Cheese

½ cup mozzarella

If using dehydrated eggplant, re-hydrate fully

Spray baking dish with nonstick spray & preheat oven to 350

Spread 1 Tablespoon of pasta sauce in bottom of pan. 

Lay eggplant in bottom of pan. Sprinkle half of the cheeses over eggplant. Pour rest of sauce over cheese layer. Sprinkle the rest of the cheese on top. Bake for 30 minutes.

Pinto (or Navy) Beans (no soak)

½ pound dried pinto beans washed and sorted

1 can rotel tomatoes (or diced)

1 small onion diced

1 bay leaf

1 Tablespoon bacon grease

Salt, pepper & other seasonings to taste

Melt grease in the bottom of a heavy pot or dutch oven. Saute onions till soft.  Add bay leaf, a tablespoon of salt, beans and tomatoes. Fill pot up to two inches above beans and tomatoes with water or tomato juice or broth, just use whatever you have on hand or what calls to you. Move pot to a back burner and bring to a full rolling boil and then turn down to a low simmer covered. Let beans simmer on the back of the stove all day or till they’re tender. Stir every hour or so to make sure they’re not sticking to the bottom of the pot and make sure there’s still enough water to cover well. I like my beans with raw diced white onions on top. My husband likes his with molasses mixed in. The seasonings are just a matter of taste. Serve with hot cornbread.

Bean & Vegetable Shepherd’s Pie

1 cup lentils

3-4 cup broth

1 cup diced mushrooms (½ cup dehydrated)

½ cup diced onion (2T dehydrated)

½ cup frozen peas (¼ cup dehydrated)

1 carrot diced (¼ cup dehydrated)

1 rib celery diced (2 Tablespoons dehydrated)

2 teaspoons Worstershire Sauce

½ Tablespoon flour

3 Tablespoons tomato paste (1-2 inch piece of tomato paste leather)

Salt & Pepper to taste

2 ½ cups prepared mashed potatoes

Preheat oven to 400. If you’re using dehydrated ingredients, re-hydrate.

I keep dehydrated mixed vegetables stocked, so I’m as likely to use those (about 2/3 cup) as I am the individual vegetables.

Combine lentils and 3 cups broth in saucepan and bring to a boil.  Reduce to a simmer, cover, and cook for 20-25 minutes. While the lentils simmer, cook onion, mushrooms, carrots and celery in olive oil over medium heat until carrots are tender if using fresh vegetables. If using dehydrated, add olive oil to a skillet and heat to just before smoke point. Add flour and make a fairly light roux. To the lentils and their broth, add re-hydrated vegetables, Worstershire (and a splash of red wine if you’re so inclined), and your roux. Add broth to make the sauce your desired consistency.  Add salt & pepper to taste.

Stuffed Shells

6 jumbo pasta shells

1 Tablespoon olive oil

1 medium onion diced (½ cup dehydrated)

2 cloves minced garlic (2 teaspoons garlic powder)

2 cups fresh or frozen spinach (½ cup dehydrated)

½ cup ricotta cheese

1 cup mozzarella cheese

½ cup Parmesan

1 large egg (powdered or frozen works)

salt & pepper

¾ cup pasta sauce

Re-hydrate dehydrated ingredients. Preheat oven to 375. Grease baking dish.

Cook pasta according to directions.

Heat oil in skillet and cook onion till tender. Add garlic and cook for an additional minute. Add spinach and cook about 2 minutes. Transfer to a large bowl & add ricotta, mozzarella, Parmesan, egg, salt & pepper. Stir to combine. Spread about half of the sauce in the bottom of small casserole dish. Stuff shells with spinach and cheese mixture and place in dish.  Top with the remaining sauce. Bake 20-30 minutes or till warmed through. Serve immediately.

Mushroom Stroganoff

4oz dry pasta

10 oz sliced mushrooms (½ cup dehydrated)

½ medium onion diced (1 tablespoon dehydrated

1 pinch thyme

1 pinch dill

1 clove garlic minced (1 teaspoon garlic powder)

1 tablespoon butter

1/3 cup vegetable broth

1 tablespoon cornstarch

2 tablespoons plain yogurt (or sour cream)

¼ teaspoon salt

Ground black pepper to taste

Parmesan cheese to garnish

Re-hydrate ingredients if necessary

Cook pasta in salted water according to instructions.  Preheat large, deep skillet on medium & melt butter.  Add onion & cook for 3 minutes, stirring occasionally. Add thyme and cook for 30 seconds, stirring often.  Add mushrooms and garlic.  Cook uncovered on medium high heat for 10 minutes, stirring occasionally.  In a medium bowl, whisk broth, cornstarch, salt & pepper.  Add to skillet, bring to a boil, reduce heat to low and let simmer for 5 minutes.  Turn off heat, add yogurt and dill, stir.  Garnish with more pepper to taste. Serve over pasta garnished with Parmesan.

Woolton Pie with Potato Pastry

Woolton pie was named after the Minister of Food in WWII, Lord Woolton.  It is designed to work with severe rationing, with vast amounts of vegetables, no meat, and very little wheat flour.

Dice and cook about 1 lb of each of the following in salted water: potatoes (you could use parsnips if topping the pie with mashed potatoes), cauliflower, rutabaga or parsnips, carrots--you could add turnips too. Strain but keep 3/4 pint of the vegetable water. Arrange the vegetables in a large pie dish or casserole. Add a little vegetable extract  (Better than Bouillon roasted vegetable flavor works great)and about 1 oz rolled oats or oatmeal to the vegetable liquid. Cook until thickened and pour over the vegetables; add 3-4 chopped spring or chives.

Top with Potato Pastry or with mashed potatoes and a very little grated cheese and heat in the center of a moderately hot oven [375 F.] until golden brown. [half an hour-ish.  Depends on how thick the pastry is.]  Serve with brown gravy.

This is at its best with tender young vegetables

Potato Pastry Sift 6 oz. self raising flour with a pinch of salt.  Rub in 2-3 oz cooking fat, add 2 oz grated raw potato.  Mix well and bind with water.  Roll out on a floured board and use as ordinary shortcrust pastry.

Barbecue Chicken & Rice

8 oz chicken breast or thighs boneless skinless (you can use canned meat for this)

1 cup barbecue sauce

1 cup uncooked rice

Prepare rice according to directions. 

Dice chicken into bite sized pieces.

Brown chicken in skillet with just enough oil to keep it from sticking. Once chicken is “done” on the outside, add barbecue sauce and half a cup of water, stir.  Simmer covered over low heat for about 10 minutes. Serve over hot rice with any green vegetable you want as a side.

Butter Baked Chicken

4 boneless skinless chicken breasts (or 2pts canned) 

1 can evaporated milk (12 oz)

1 cup flour

1 1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup butter

1 can Cream of whatever you like soup

1/4 cup water

Preheat oven to 425

First, pour a little of the evaporated milk in a small dish…just enough to dip your chicken in. After you dip each piece of chicken in the milk, roll it in the flour seasoned with salt and pepper. Melt butter in 13×9 pan and cook the chicken in the melted butter for 30 minutes at 425.

Mix water, can of soup, and what’s left in your can of evaporated milk together. Turn chicken over after 30 minutes of baking and pour soup mixture on top. Bake for 30 more minutes until nice and golden brown. We love it served with pasta or rice or mashed potatoes.  

Chicken Scampi with Garlic Parmesan Rice

1 1/2 cups uncooked white rice

1 lb. chicken tenderloins (or 1 pt  canned chicken)

3 cups chicken broth

1/2 cup fresh grated Parmesan cheese

Salt and pepper

1/2 teaspoon garlic powder

2 tablespoons olive oil

1 stick butter (1/2 cup)

2 tablespoons minced garlic*

1/4 teaspoon red pepper flakes

1 1/2 teaspoons salt, divided

1/2 cup dry white wine 

First, season chicken with salt and pepper to taste and garlic powder. Heat olive oil over medium heat in a large nonstick skillet. Sauté chicken tenderloins until nicely browned and just cooked through. Remove chicken from skillet, cover chicken then set aside.

Then, add butter, garlic, pepper flakes and 1/2 teaspoon of salt to the skillet then sauté garlic for 3 minutes (do not let the garlic burn or become too brown).

Next, increase skillet temperature to medium-high then add white wine. Stir vigorously with a wooden spoon to emulsify the wine into the butter. Cook and stir for approximately 5 minutes or until mixture is reduced by half. Remove and set aside 2 tablespoons of pan sauce to use later.

Then, add rice to skillet with remaining butter sauce then stir and cook for 3-4 minutes or until rice starts to brown just a little. Add chicken broth and remaining 1 teaspoon of salt. Bring mixture to a low boil then reduce heat to medium-low, cover pan then cook for 20 minutes or until rice is tender. Stir once or twice the first 15 minutes of cooking but not more than that.

Next, sprinkle Parmesan over rice then arrange chicken tenders in skillet over rice.

Drizzle reserved 2 tablespoons of pan sauce over chicken tenders. Cover, remove from heat then let stand for 5 minutes.

Honey Mustard Chicken

1 lb chicken breasts

1/2 cup onion diced

1 clove garlic minced

1/2 cup dijon mustard

3/4 cup honey

2 tablespoons salted butter

1 sprig fresh rosemary

salt & pepper to taste

2 teaspoons dried chives for garnish (optional)

Place contents into crock pot and cook covered 3-4 hours on high or until chicken is fully cooked

Discard rosemary sprig. Remove chicken, shred and place back into sauce. Stir in a few chives for color if desired. Keep warm until ready to serve.

Serve over rice.

You can do this with canned chicken in a skillet.

Shred canned chicken and add to skillet with other ingredients and simmer 20 minutes.

If you used fresh rosemary, discard it before serving.

Pot Pie

1 pint chicken

½ cup dehydrated mixed vegetables

1/3 cup cream of anything soup (or 1 can of cream of chicken)

1 cup chicken broth or water (use the water from the chicken and add to make cup)

1 Tablespoon poultry seasoning

Potato pastry

Re-hydrate vegetables. Preheat oven to 350. If using cream of anything soup mix, mix it up with the broth. Mix vegetables, chicken soup and poultry seasoning. If it’s too thick, add water by the tablespoon till it’s the consistency you want. Put mixture into baking dish (a pie pan). Mix up pastry and put on top. Bake 30-45 minutes or until pastry is golden.

Potato Pastry Sift 6 oz. self raising flour with a pinch of salt.  Rub in 2-3 oz cooking fat, add 2 oz grated raw potato.  Mix well and bind with water.  Roll out on a floured board and use as ordinary shortcrust pastry.

Chicken & Stuffing Casserole

1 pound boneless skinless chicken diced in 1-inch pieces (or 1 pint)

1 10.75 ounce can condensed cream of chicken soup

1/8 cup milk

1/2 6 ounce box Stove Top Chicken Stuffing mix

3/4 cup chicken broth

Preheat oven to 375 degrees F. Spray baking dish with non-stick spray.Cut chicken breasts into one inch pieces. Lay out evenly in the bottom of prepared dish. Season with salt and pepper. In a medium bowl whisk together the condensed soup and milk. Pour mixture evenly over chicken. Sprinkle dry stuffing mix evenly over the top. Pour chicken broth over the stuffing mix- making sure to get as much of it covered as possible.  Cover with foil & bake 30 minutes or till hot through (45-50 for raw chicken). Let stand 10 minutes.

Stuffed Pork Chops

2 one half inch pork chops butterflied

2 cups stuffing mix

1 pkg pork gravy

Preheat oven to 350. Grease baking dish.

Season chops inside and out. Mix stuffing according to package directions (no need to heat water). Firmly fill butterflied chop with moistened stuffing. Using a toothpick, pin the chop together. Bake uncovered for 45 minutes. Mix gravy according to package instructions & pour over chops. Bake for another 15 minutes or until chops are done.

I serve this with fried apples and green beans.

Pork Bites & Green Bean Skillet

1/2 lb  pork chops, cut into 1-inch cubes 

1/2 teaspoon Cajun seasoning mix

1 tablespoon olive oil

1 tablespoon butter

2 tablespoons vegetable broth

1 tablespoon lemon juice

2 cloves garlic finely chopped

½ pound green beans, trimmed and blanched (if thin, no need to blanch the green beans)

Red chili pepper flakes, optional

To make the Cajun butter pork bites: In a shallow plate, sprinkle pork bites with Cajun seasoning and toss to coat well. Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot. Sear the pork bites in batches for 2-3 minutes each side until edges are crispy and browned, adding extra oil as needed. Remove the browned pork bites from the skillet and set aside. Reduce heat to medium. Add butter to the skillet and heat until melted. Sauté the chopped garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan. De-glaze with lemon juice and vegetable broth. Throw blanched green beans into the pan and toss in the lemon butter sauce to coat well. Cook green beans for 3-4 minutes, turning regularly using tongs. Push cooked green beans on the side and return the pork bites into the pan. Toss pork bites through the garlic butter sauce to evenly coat. Serve the Cajun butter pork bites and lemon green beans with lemon slices, sprinkled fresh parsley and red chili pepper flakes if you like. 

Note: If you need to blanch green beans, cook them in boiling water for 2 or 3 minutes, then drain and soak in ice-cold water to stop the cooking process and keep the nice green color of the vegetable. You can also nuke them in the microwave for 7 minutes, covered, with 1/4 cup water.


2# Country Style Boston Butt Ribs Boneless

1 can cream of mushroom soup

1 onion thinly sliced

½ cup dehydrated mushrooms (or ½ pound fresh or 1 can canned)

Preheat oven to 350. Place ribs, onions & mushrooms in a greased baking dish. Season with salt & pepper & whatever other seasonings you like. Mix soup with equal amount of water or milk. Pour soup  mixture over the meat & vegetables. Bake covered for one hour. Serve over rice,  mashed potatoes or pasta.

Braised Pork Chops With Cabbage and Apples

3 slices bacon

4 thick sliced pork chops

1 Tablespoon Cajun seasonings

1 medium sweet onion diced

2 apples diced

½ tsp fennel seed

1 head cabbage roughly chopped (I use 2 cups dehydrated cabbage)

1 tsp garlic powder

1 tablespoon brown sugar

1 tsp red pepper flakes (optional)

1 ½ cup apple cider vinegar or apple juice

Re-hydrate any ingredients.  In large skillet, cook bacon till crisp. Remove from the pan leaving the drippings.  Add a drizzle of olive oil. Rub pork chops with Cajun seasoning on all sides.  Brown in the bacon drippings over medium high heat but not cooked through. Remove from skillet. Add onion, apple, and fennel seed to pan. Drizzle with a more olive oil if needed. Cook over medium heat until beginning to brown. Add cabbage to skillet. Cook over medium heat for 2 minutes till cabbage begins to wilt. Season with garlic powder, sugar, and red pepper flakes. Nestle the pork chops back into the cabbage and add apple cider vinegar. Lower heat to medium low & cover. Simmer for 25 minutes or till chops are fork tender. 


4 , pork chops about ¼-inch thick or less

1 tbsp lemon juice

½ tsp salt

about ½ cup flour

3 tbsp water

1 egg

about 1 cup bread crumbs

3 tbsp butter

3 tbsp peanut or vegetable oil

1 lemon, sliced

  1. Preheat the oven to 160℉. Line a baking sheet with parchment paper. Put several sheets of paper towels onto a large plate. Set these aside.
  2. Sprinkle the schnitzel with lemon juice and salt.
  3. Place 3 shallow bowls onto the counter. In the first one, put flour. In the second one, mix the egg and water. In the third one, put the breadcrumbs.
  4. Dredge a schnitzel, first into flour, then into the egg mixture, and then into breadcrumbs. Place the breaded schnitzel onto a large plate and repeat with the remaining schnitzel.
  5. Heat butter and oil over medium heat in a large skillet.
  6. Fry the schnitzel until golden brown, about 3 minutes per side. Do not crowd the schnitzel. Depending on the size, you may only be able to fry 1 or 2 at a time.
  7. Remove the cooked schnitzel to the paper towel-lined plate to drain any fat and then place it on the baking sheet into the oven to keep warm.
  8. Fry the remaining schnitzel.
  9. Serve immediately with whatever gravy you like. 

Honey  Garlic Pork Chops

6 pieces loin chops, (or pork chop)½ cup ketchup3 tbsp honey2 tbsp soy sauce5 cloves garlic, minced salt and pepper parsely, garnish lemon slices, garnish (optional)


For Pan Frying:For some, who rather wants to cook it in the pan. First thing you need to do is to pound the chop with a mullet (to make it thin and quick to cook). Season pork with salt and pepper. Pan fry the loin chops and set it aside.

In the same pan, sauté garlic then add in ketchup, honey, soy sauce and let it simmer. Add in the pork chops and let it simmer over low heat until sauce becomes thick and reduced. Garnish with chopped parsley and slices of lemon. 

Cajun Meatloaf2 T butter1/3 cup finely chopped onion1/4 cup diced green pepper1 1/2 Tablespoons blackened cajun seasoning {mine was purchased at Fresh Market, but I'm sure any brand would do}1/2 Tablespoon Worcestershire sauce1 teaspoon minced garlic1 bay leaf1/4 cup milk1/4 cup ketchup1 pound ground beef1 egg1/2 cup rolled oats Glaze Topping:1/3 cup ketchup1/3 cup brown sugar2 teaspoons Worcestershire sauce Preheat oven to 350F.  Place butter in a medium sized skillet and melt over medium heat.  Add onion and pepper and saute until tender.  Add all the seasonings and cook for about 5 minutes.  Stir in the milk and ketchup; cook for about 2 minutes.  Remove the bay leaf.  Let cool slightly.In a large mixing bowl, mix cooked sauce mixture, ground beef, egg and oats.  Stir to combine.  Form into a loaf and place in a greased baking dish.  Bake for one hour.In a small bowl combine ketchup, brown sugar and Worcestershire sauce to form a glaze topping.  Spread on top of baked meatloaf.  Place under the broiler for about 5 minutes, until bubbly. 

Beef Stroganoff 


  • 1/2 pound lean ground beef
  • 1/2 onion chopped
  • 1 teaspoon garlic powder
  • 8 ounces mushrooms sliced, or 1 can sliced mushrooms, drained
  • 1 1/2 cups beef broth
  • salt & pepper to taste
  • 10.5 ounces cream of mushroom soup
  • 1/2 cup sour cream
  • 3 cups large egg noodles measured dry and cooked al dente


  • Add beef to a 12" skillet saucepan with chopped onion and garlic powder. Cook over medium-high heat until the beef is browned and the onion is soft. Drain fat.
  • Add the mushrooms, broth, and salt & pepper to taste, simmer 10 minutes. Add mushroom soup and simmer 5 minutes more.
  • Stir in sour cream and cooked pasta. Cook on low just until heated through.
  • Garnish with parsley and serve.


For the best creamy sauce, gently simmer to thicken. If it gets too thick, slowly whisk in more broth or cream until it reaches your desired consistency.

To avoid the noodles over-cooking, pre-cook just until al dente. They will finish cooking when mixed into the creamy sauce.

Hamburger, Rice & Cheese

1# ground beef

2 cups uncooked rice

1 can rotel tomatoes

2 cups shredded cheese

Cook rice according to directions. While rice cooks, brown hamburger meat and drain. Add rotel tomatoes and simmer on low till most of the liquid is gone.  Once rice is cooked, add meat & tomato mixture and cheese. Stir it up well so cheese melts.

This is one of the easiest recipes ever, but my family loves it.

    Be sure to check out our other Prepper Recipes HERE

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