So what’cha eatin’ there in your survival kit?
The good news is you can prepare now to have actually good tasting food planned into your survival kit. Try these recipes, it’s totally possible, believe you me. And all of a sudden, there’s one less thing to worry about (yay!). Use them up and make up new meals one weekend just twice a year to rotate them within your 72-hour kit, or make up a whole bunch to use whenever you’re too busy to cook, storing them where they’re easy to grab and go if needed.
Beyond being easy, these meals are also favorites — not just for survival but for everyday life — which my family continues to love. Included are two favorites from Jan Jackson’s book “100 Day Pantry” as well as one recipe kindly shared with me by a reader.
Add to these a few “just add water” Mountain House meals (or try this brand, which I had reviewed by a bunch of boy scouts) and you’ll have a solid set of meals for your family’s 72 hour/ survival kit. Also, I reviewed Hormel’s line of Complete meals over in this post, and some of those are very good tasting and very convenient to include in a kit like this. And while we’re talking about it, why not go with 100% bought off the shelf meals? You can definitely do that, but it’s really so easy to pull together a survival meal yourself (for less money and a little bit of variety) that you might really be happier making them from a few simple recipes. You can make very good “more-affordable/ made-with-less-chemicals” 72 hour kit meals. Go for it!
I’ve tried to keep it simple here in the post, my main goal was that I wanted to round up the important information all in one post so you could easily scan the ingredients you’ll need in getting these meals together. Each recipe is linked to it’s post, so if there’s a question, just hop on over to see it.
Click through to see each recipe--then go re-make your 72-hour kit with meals you’ll enjoy eating!
Submitted to My Foodstorage Cookbook by a reader Sharon Bies, this soup is delicious and ultimately simple to make!
Ingredients:
1 pint (or 1 can) chicken, undrained
1 can (or 1 cup dried beans cooked) Pinto beans
1 can (or 1 cup dried beans cooked) Kidney beans
1 can (or 1 cup dried beans cooked) Black beans
1 can Creamed Corn
1 can diced tomatoes (petite diced with garlic and onion preferred)
1 can Cream of Chicken soup
1 can (2 cups) water
1 tsp. chicken boullion
2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. flour
1 package Fajita Seasoning
1/2 cup salsa
1 cup “milk” (1 cup water + 1 TBS powdered milk)
Instructions:
Mix together the powdered milk and water and, if preferred, drain the beans. Combine all ingredients together and simmer until done.
• • •
Megan Smith's personal project for the last three years has been to test out (emergency) food storage recipes on her family. By sharing what she's learned, she hopes to save others time and work--her goal is to share delicious meals to save the day if emergency strikes while keeping food storage rotated when times are good! Read more from her at myfoodstoragecookbook.com.
Stir this mix this together and store in gallon sized storage bags. Nothing says comfort and “life is going to be okay” like hot chocolate.
Ingredients:
25 oz (11 cups) Instant Powdered Milk (my favorite brand found here)
42 oz container (9 3/4 cups) Nesquik Chocolate Milk Powder
2.5 oz. (3/4 cup) Heavy Cream Powder
1 lb. (3 3/4 cups) Powdered Sugar
Instructions:
Combine all ingredients. To make cocoa, combine 1/2 cup mix with 1 cup hot water.
• • •
Megan Smith's personal project for the last three years has been to test out (emergency) food storage recipes on her family. By sharing what she's learned, she hopes to save others time and work--her goal is to share delicious meals to save the day if emergency strikes while keeping food storage rotated when times are good! Read more from her at myfoodstoragecookbook.com.
This is the easiest thing to make but my kids (well, all of us) love these noodles.
Ingredients:
12 oz. box thin spaghetti noodles, cooked and drained
1/4 cup soy sauce
2 TBS sugar
1 tsp. garlic powder
2 TBS rice vinegar
3 TBS pure sesame oil
1/2 tsp. hot chili oil
4 TBS oil*
(*Note: I leave the oil out all the time and it’s still great. Also, in the case of the rice vinegar, sesame oil, and hot chili oil, these would be items I’d grab from my pantry to throw in with the meals. I don’t pre-package these things ahead of time, but a note to myself in my evacuation plan reminds me to grab them. One full 5 oz. bottle of sesame oil makes three recipes worth of this recipe.)
Instructions:
Whisk all ingredients (except noodles) together. Taste and adjust ingredients as needed. Pour sauce over warm noodles and toss to coat.
• • •
Megan Smith's personal project for the last three years has been to test out (emergency) food storage recipes on her family. By sharing what she's learned, she hopes to save others time and work--her goal is to share delicious meals to save the day if emergency strikes while keeping food storage rotated when times are good! Read more from her at myfoodstoragecookbook.com.
Ingredients:
2 cups all purpose flour
2 cups cake flour
1 cup instant powdered milk
3/4 cup malted milk powder
1/3 cup sugar
2 TBS baking powder
1 tsp baking soda
1 TBS salt
1/2 cup butter powder (*see note)
1/4 cup + 3 TBS whole egg powder
3/4 cup powdered buttermilk
Instructions:
Measure and sift the ingredients (as needed) and mix well.
When ready to cook, whisk 2 1/4 cups mix with 1 cup minus 1 TBS water. Prepare your griddle (over medium low heat) by placing a good sized drop of water on it and heating. Once the water drop boils the griddle is hot enough to cook. Spray with nonstick cooking spray and wipe any excess oil from the pan. Cook by 1/4 cup portions about 2 minutes per side. Serve.
• • •
Megan Smith's personal project for the last three years has been to test out (emergency) food storage recipes on her family. By sharing what she's learned, she hopes to save others time and work--her goal is to share delicious meals to save the day if emergency strikes while keeping food storage rotated when times are good! Read more from her at myfoodstoragecookbook.com.
Ingredients:
3 1/2 cups macaroni noodles
Seasoning bag #1
3/4 cup nutritional yeast (*see note)
Seasoning bag #2
3 TBS cornstarch (or potato starch)
2 TBS powdered milk
1 1/2 tsp salt (or more to taste)
1 1/4 tsp. onion powder
1/2 tsp. garlic powder
3/4 tsp. dry mustard
1/2 tsp. smoked paprika
1/2 tsp. turmeric
pinch cayenne pepper
Add-in’s to the recipe:
2 1/4 cups water (*in an emergency situation of conserving water, 2 1/2 cups could be used to cook the pasta in and 2 1/4 cups of the drained water can be used for the sauce)
1 TBS lemon juice
2 TBS tahini
Instructions:
Put the pasta on to boil, as per packaged directions. While it’s cooking, sift seasoning bag #2 using a fine meshed metal colander. Add nutritional yeast to the sifted dry ingredients. When the noodles have cooked, drain and return the noodles to the pot, reserving a portion of the cooking water if desired to make the sauce. Mix the lemon juice and tahini into the water. Next, add the dry ingredients in and add all to the drained pasta, cooking until thickened.
(Note: Sifting can be eliminated here if needed. Just do the best you can to crumble any lumps of seasoning bag #2 you may see. Also, same as with an above recipe, I’d grab the lemon juice and tahini from the cupboard if I had to leave with the meals in hand.)
• • •
Megan Smith's personal project for the last three years has been to test out (emergency) food storage recipes on her family. By sharing what she's learned, she hopes to save others time and work--her goal is to share delicious meals to save the day if emergency strikes while keeping food storage rotated when times are good! Read more from her at myfoodstoragecookbook.com.
(shared here with permission, compliments of “100 Day Pantry” by Jan Jackson)
Ingredients:
1 (16 oz.) box farfalle pasta
1 (14 oz) can chicken broth
1 (10 – 15 -oz.) can chicken
1 (4 oz.) can mushrooms
1 can diced Italian style tomatoes (*2 cans if you like it more saucy)
1/2 cup Parmesan cheese
1 tsp. Italian seasoning
1 tsp. garlic powder
1 TBS dried parsley
Instructions:
Combine chicken broth with the drained water from the mushrooms, chicken and tomatoes and heat to boiling. Add the pasta and simmer, covered, until pasta is cooked (7-10 min). Add canned items, stir to combine. Add parmesan cheese and spice bag, stir all together and serve.
• • •
Megan Smith's personal project for the last three years has been to test out (emergency) food storage recipes on her family. By sharing what she's learned, she hopes to save others time and work--her goal is to share delicious meals to save the day if emergency strikes while keeping food storage rotated when times are good! Read more from her at myfoodstoragecookbook.com.
Ingredients:
1-2 TBS olive oil
2/3 cup freeze dried onion
1/3 cup water
1 (2.8 oz) jar Hormel Real Bacon Pieces
1/3 cup Parmesan cheese
2 (7 oz.) boxes Cheese-filled Tortellini
2-4 TBS Balsamic Vinegar (to taste)*
Instructions:
Rehydrate onions with water. Meanwhile, bring a pot of water to boil. Add pasta and cook for 8 minutes or until al dente. Drain pasta and add olive oil, onions and bacon. Reserve 2 TBS parmesan cheese (set aside) and add remaining cheese to pasta. Add vinegar, toss all together, and serve (sprinkling reserved parmesan on top).
(*Note: Make yourself a note to grab the olive oil and balsamic vinegar on your way out if planning this for a 72 hour kit.)
• • •
Megan Smith's personal project for the last three years has been to test out (emergency) food storage recipes on her family. By sharing what she's learned, she hopes to save others time and work--her goal is to share delicious meals to save the day if emergency strikes while keeping food storage rotated when times are good! Read more from her at myfoodstoragecookbook.com.
Ingredients:
1 (10 oz.) can tomato soup
1 (15 oz.) can diced tomatoes
2 (14 oz.) cans vegetable broth
1 cup corkscrew pasta
1 1/2 tsp. basil
1 TBS. sugar
1/4 cup Parmesan cheese
Instructions:
Combine all ingredients except Parmesan. Simmer until pasta is done. Sprinkle Parmesan on soup before serving.
• • •
Megan Smith's personal project for the last three years has been to test out (emergency) food storage recipes on her family. By sharing what she's learned, she hopes to save others time and work--her goal is to share delicious meals to save the day if emergency strikes while keeping food storage rotated when times are good! Read more from her at myfoodstoragecookbook.com.
Another great idea for a breakfast option. This recipe takes a bit of time to make but it’s really amazing for it’s taste. Once you have a couple batches done it’s “just add water” and you’ve got an instant “anywhere” breakfast ready!
Ingredients:
3 1/2 cups freeze dried fruit of choice
7 cups coarsley ground quick rolled oats
1 recipe bavarian cream sugar
1/4 cup spiced vanilla sugar
3/4 cup sour cream powder
1/2 tsp. salt
Bavarian Cream Sugar
1 1/2 cup sugar
1 tsp. LorAnn Princess Cake and Cookie Emulsion
1/2 tsp. Bavarian Cream flavored LorAnn oil
Spiced Vanilla Sugar
1 1/2 cup sugar
2 tsp vanilla bean paste, vanilla extract or vanilla powder
1 TBS cinnamon
1/2 tsp ground nutmeg
Instructions:
Mix together the ingredients for the Bavarian Cream Sugar. Separately, mix together the ingredients for the Vanilla Spice Sugar. Allow both sugars to dry completely, 2-3 hours. (*A dehydrator set on low, if you have one, will speed this step up.)
Meanwhile, roughly grind the oats with either a food processor or (by hand) using a grinder. Measure out 7 cups of ground oats and place in a large mixing bowl. Chop the freeze dried fruit (if needed) to add to the mixing bowl. Add the salt and sour cream powder. Once the sugar is completely dry, use a potato masher or other utensil to blend each sugar until it’s spoonable. Add the entire recipe of Bavarian Cream Sugar and 1/4 cup of the Vanilla Spice Sugar to the mixing bowl and stir all ingredients well. Transfer to a storage container.
When ready to use, measure 1 cup boiling water added to 1 cup oatmeal mix for one adult serving. Use a smaller 1:1 service for kids, depending on appetite. Allow to sit for 3 minutes and serve.
• • •