1/2 cup ground beef crumbles
1/4 cup tiny pasta, like orzo
1 tbsp tomato powder
1 tbsp sweet bell pepper strips or bits
1 tsp onion bits
1/2 tsp garlic powder
1/2 tsp Italian seasoning
S/P to taste
Combine all into a jar or bowl with lid. When ready to eat, add boiling water, approximately 1 cup. Shake, cover, and let sit for 15 or more minutes. Add more water for a soupy texture, and less for a thick casserole texture.
- Variation: Add other vegetables like zucchini, carrots, mushrooms, etc.
- Gluten-Free: Cook gluten-free pasta to almost done, then spread in a single layer on your dehydrator sheet, and dehydrate until quite crispy. Once dry and cooled, store in a jar with a tightly-fitting lid. Use in recipes like this.
- Low-Carb: Instead of pasta, use dehydrated zucchini strips / noodles (zoodles).
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Please note: all recipes on this blog and for the book are single serve, and use dehydrated or freeze-dried ingredients, as well as store-bought (or made-at-home-then-dehydrated) pasta, rice, potato flakes, etc. I don't like using soy, but a beef bouillon cube tastes similar.