What's for Dinner?

In a conscious effort to use our food storage to prepare economical and
nourishing meals I would like your feedback on how you used your
long-term and short-term food storage this week.

This is how we used ours for dinner (and leftovers for lunch) this week:

Multi-grain Blender Pancakes (utilizing whole wheat, buckwheat,rolled
oats and a little white flour)

Spanish Rice (utilizing rice and dehydrated onions)

Potato Asparagus Soup (utilizing potato pearls, dehydrated onions,
powdered milk)

Macaroni and Cheese (utilizing macaroni, powdered milk, white flour for
roux/thickening)

Chicken and Rice Soup (utilizing rice and dehydrated onions---we used
garden carrots but you could also use the storehouse dehydrated carrots)

Vegetarian Chili (utilizing pinto beans and dehydrated onions)

Homemade bread, rolls or biscuits would have been a nice accompaniment,
but these were 30 minute weekday meals made after work using the pressure
cooker and microwave or planning ahead with the crockpot with no time to
bake. Perhaps Saturday is a good time for that!

Coming up so far for next week:

Shepherd's Pie (utilizing potato pearls for the topping and dehydrated
onions in the filling)

Vegetable Soup (utilizing dehydrated onions and a cup of cooked wheat
berries thrown in the pot for a protein boost---could use cooked macaroni
or rice instead)

Chicken or Beef Burritos (utilizing half whole wheat flour/half white
flour, rice, pinto beans and dehydrated onions)

Sante Fe Pizza (crust - utilizing half whole wheat flour/half white
flour; topping - utilizing refried beans and dehydrated onions)

Thanks in advance for your feedback,
Sister Dragoo