You can dehydrate anything that you would normally make to eat. Whenever possible, I just make extra of whatever and dehydrate what's left over after our lunches are packed.
So, for instance, One day I made lasagne... with meat, cheese, veggies, in a tomato sauce over homemade pasta. I cook the meat first, and drain it VERY well, make the pasta, and give it just a quick boil to keep it together, layer my lasagne and then bake it until done.
I'll blot the oil, and let it cool a bit, and then dice the whole pan up into bite size pieces. Then I put them onto the fruit rollup trays and dehydrate at about 150 degrees.
lasagne:
and some more:
lasagne: (almost done)
like anything else for long term storage, I dehydrate it until it is dry dry dry. Crumble everything except the noodles up and fill bags.
It is the same procedure for everything else too. as long as you cook it first, you're killing anything that might harm you or spoil the food.
I follow the same procedure for other meals, like:
Beef stroghanoff
chili
turkey pot pie (without the crust)
chicken pot pie
spaghetti sauce (with meat and or cheese)
etc
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