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By Kellene Bishop

Many are reluctant to take food storage preparations seriously due to a fear that they will have to live merely on beans and rice.  While I do enjoy a good meal of beans and rice, I’ll admit the thought of it makes me somewhat depressed.  As a professional preparedness consultant, I can assure you that your meals need not be any less enjoyable during an emergency that they are now.  You can truly anticipate meals that are fit for a king, even when you’re living off of your storable commodities.  Perhaps the only downside to these meals is that you’ll have to do the cooking.  A little bit of preparation now will go a long ways in preserving your own physical energy and warding off the blues in the event of a crisis.  Bring on the succulent feast!  

My primary suggestion for the preparation in the future is to begin to embrace freeze dried and canned foods in your everyday cooking now so that you can enjoy dishes fit for a king.  (Photo care of

Photo c/o

Photo c/o

Freeze dried products have come a LONG ways.  I am very partial to the Blue Chip products as they are SO tasty, and even come with an 18 month guarantee that’s effective AFTER you open the #10 cans.  Now when I use freeze dried veggies and such, I don’t throw away or waste produce, I only use as much as I need, I don’t have to sacrifice taste or nutrition and I also save a great deal of time.  For example, I have several food storage recipes which call for a part of a can of tomato paste.  By using the freeze dried version, I only use exactly what I need and the rest will be there for me over the next 18 months.  When I want a little bell pepper and spinach for an omelet (how’s that for dishes fit for a king?), I don’t have to take the time to dice the produce.  I just add in what I want and the put the rest away for later.  Easy, right?  I’ve tried over 35 of the Blue Chip products (also recognized under the name “Morning Moos”) and have never been dissatisfied.  In fact, I have enjoyed some of the products so much, that they’ve definitely made their way into my everyday cooking!  

So enjoy these recipes fit for a king today and know that they will taste just as yummy in the future!

Turkey Tetrazzini

(Serves 4)

2 10 oz. cans of turkey or chicken

14 oz. of spaghetti noodles, broken into thirds, cooked and drained

1 6 oz. can of sliced mushrooms, or the equivalent of freeze dried mushrooms

1 T of minced onion

1 T of minced garlic

1 t. of fresh parsley (fresh is best so consider keeping an herb garden)

1 16 oz. can of chicken broth

1 12 oz. can evaporated milk

½ cup flour

1 t. salt

½ t. pepper

½ C of butter (or dried equivalent)

½ C grated parmesan cheese

Make a white sauce by mixing the butter, flour, chicken broth and 1 C of evaporated milk in a pot on medium heat, stirring constantly until creamy.

Stir in the mushrooms (if dried, allow them to rehydrate before adding in any other ingredients) and then the turkey/chicken.  Add onion and garlic and parsley.

Add in the cooked pasta.

Stir the sauce and pasta together well and place in a baking dish.

Top with cheese and bake at 350 degrees for 30 minutes.  This can be baked in a Dutch oven easily or a solar oven.  It can also be baked in a covered grill at a low heat.  Be sure that the casserole dish can withstand direct fire contact. 

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Photo c/o

Shepherds Pie

 (Serves 4)

1 40 oz. can beef stew

1 12 oz. can vegetables (peas, corn, or green beans)

1 C of “potato pearls”, “potato gems” (made by Blue Chip), or “potato buds”

½ C grated cheese (optional.  You can easily keep cheese in your food storage by waxing your own cheese)

1 C very hot water

Combine stew and vegetables and pour into a 9×9 baking dish. 

Combine potato pearls with water. Stir briefly. Cover and let stand for 5- 10 minutes.

Spread potatoes over the stew mixture, top with grated cheese if desired.

Bake at 350 degrees for 30 minutes or until hot and bubbly.

This can also be cooked in a Dutch Oven or a solar oven very easily. You can also put the mixture into individual ramekins and cook them in the solar oven as well.

Beef Stroganoff

(Serves 4)

1 10 oz. can of beef chunks of cooked ground beef

1 4 oz. can of sliced mushrooms (or equivalent of dried mushrooms)

1 10 oz. can of cream of mushroom soup

2 T of dehydrated onion

8 oz. of egg noodles, prepared according to directions


1 C of rice prepared according to directions

1 C of yogurt or sour cream (this can easily be prepared from your powdered milk)

In a large skillet or Dutch oven, combine all ingredients except for the yogurt or sour cream and noodles/rice.  Heat through.  Stir in the yogurt or sour cream and heat through.  Serve mixture over noodles/rice.

Notes: You can also add some fresh parsley to this dish or a can of peas, drained.

Swiss Steak

(Serves 4)

1 1.25 oz. package of dry, brown gravy mix

1 15 oz. can diced or pureed tomatoes (depending on your texture preference)

1 12 oz. can roast beef chunks

1 C potato pearls, gems, or buds

2 T dehydrated carrots

1 T diced dehydrated green pepper

2 T minced dehydrated onion

1 ¾ C water for gravy

1 C very hot water

2 C of boiling water to mix with potatoes

First hydrate the carrots, green peppers and onions by placing them in a bowl and covering them with the very hot water. Set them aside for about 10 to 30 minutes, adding more water if necessary.

In a large skillet or Dutch oven, mix together the water and gravy with a whisk.  Stir until lumps have been dissipated.

Stir in the hydrated carrots, peppers, onions, and the tomatoes. Bring to a boil while stirring. Reduce heat to medium and simmer 30 minutes, stirring occasionally.

Add beef and continue to simmer until heated through.

In a separate container mix together the potatoes and 2 cups of boiling water. (Water previously used for cooking pasta, rice or vegetables is ideal)

Enjoy your new food storage dishes, fit for a king! 

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

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