Two More Just-Add-Water Single-Serving Emergency Meals

The wisdom of having individual servings of emergency meals impresses me the more I think about it.  We have the perfectly packaged #10 cans of Mountain House options, that due to the lack of disasters we've never had occasion to use.  But the more I think about it, the more I wouldn't want to open them because there are only a few of us at home now.  Often my husband and son can't even eat at the same time my daughter and I are, or they can't have the food we're having.  Individual portions that can be prepared on demand are making even more sense now.

So here are a couple more options for you to try out.  (

Please note that the salt content of store-bought and homemade bouillon varies greatly.  You may wish to omit the salt when making the mixes and add it in when preparing the food for consumption.  Perhaps include a salt packet in the bag.  Or make one and determine how much salt you want to add before making a whole bunch.)

Mexican Chicken and Rice
2/3 cup instant rice
1/3 cup freeze-dried chopped chicken
1/2 cup freeze-dried corn
1/4 cup freeze-dried tomatoes (1/8 cup dehydrated)
1 1/2 teaspoons chicken bouillon
1 1/2 teaspoons chili powder
1 teaspoon minced dried onion
1/4 teaspoon dried minced jalapeno
1/4 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt

Combine all ingredients in a Ziploc bag and seal.  Shake well to combine.

To prepare:  Pour bag contents into a large insulated mug and add 1 1/2 cups of boiling water.  Cover and wrap in towels to conserve heat if necessary.  Let cook for nine minutes, stirring halfway through to mix ingredients and continue cooking.

Couscous with Chicken and Vegetables

1/3 cup couscous

1/3 cup freeze-dried chopped chicken

1/4 cup freeze-dried corn

1/4 cup freeze-dried peas

1 teaspoon dried onion

1 1/2 teaspoons chicken bouillon

1/4 teaspoon thyme

1/4 teaspoon sage

1/4 teaspoon parsley

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup freeze-dried peas 

To prepare:  Pour bag contents into a large insulated mug and add 1 1/2 cups of boiling water.  Cover and wrap in towels to conserve heat if necessary.  Let cook for nine minutes, stirring halfway through to mix ingredients and continue cooking.

Remember to rotate these every six months or so.  I don't know what it is, but when I pull emergency food out of packs, I just don't want to eat it.  The packaging's been smushed a little bit.  It looks a bit tired.  It's been out in the garage a whole six months.  All these thoughts go through my head, and I only want to eat the better-looking packaged stuff that's in the house and looks fresher.  But I force myself to rotate it.  

And you know what?  It tastes just fine!  It's important to work past those little psychological humps while life is good so that it won't be a problem in a crisis.

Links to related posts:  
Meal Tins   
DIY Minute Rice  
Couscous  
Thai Peanut Noodles with Chicken and Vegetables  
Curry Rice with Chicken and Vegetables  
Instant Soups for Emergency Kits 
Dehydrating Pasta for Instant Meals 

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