A companion to the upcoming book of similar title, this blog gives recipes to make your own homemade and healthy Meals Ready to Eat. Whether you prepare these for survival in emergency situations or to provide healthy meals for work and camping/backpacking, or if you just need portion control for your diet, there are recipes here for nearly everyone! // ALL ingredients are dehydrated or freeze-dried, or shelf-stable, and all recipes are for one serving. // At least ONE new recipe will be added each week.

MRE RECIPE: Breakfast Oatmeal

This is the basic recipe for your homemade healthy instant breakfast oatmeal.

1/2 cup quick oats
1/2 tsp cinnamon
1/2 tsp vanilla powder

1/4 cup dehydrated fruit (I used blueberries here)
1/4 cup chopped nuts

Combine and seal.  When ready to eat, add 1 cup boiling water for soupy oatmeal and less for thicker oatmeal. Add sugar if desired (I use raw sugar whenever possible but you can add stevia for a low-sugar breakfast). Steep for about 10 minutes.

Works with old fashioned oats too but takes about 10-15 minutes longer. Yummy! // Works with almost all dehydrated fruit, pumpkin powder, etc. Alter spices to match add-in. Add powdered milk if you like it creamy.

MRE RECIPE: Italian Hamburger Goulash

This is a quick meal to throw together for work's lunch. It is filling and healthy!

1/2 cup ground beef crumbles
1/4 cup tiny pasta, like orzo
1 tbsp tomato powder
1 tbsp sweet bell pepper strips or bits
1 tsp onion bits
1/2 tsp garlic powder
1/2 tsp Italian seasoning
S/P to taste

Combine all into a jar or bowl with lid. When ready to eat, add boiling water, approximately 1 cup.  Shake, cover, and let sit for 15 or more minutes. Add more water for a soupy texture, and less for a thick casserole texture.

  • Variation: Add other vegetables like zucchini, carrots, mushrooms, etc.
  • Gluten-Free: Cook gluten-free pasta to almost done, then spread in a single layer on your dehydrator sheet, and dehydrate until quite crispy. Once dry and cooled, store in a jar with a tightly-fitting lid. Use in recipes like this.
  • Low-Carb: Instead of pasta, use dehydrated zucchini strips / noodles (zoodles).

= = = = =
Please note: all recipes on this blog and for the book are single serve, and use dehydrated or freeze-dried ingredients, as well as store-bought (or made-at-home-then-dehydrated) pasta, rice, potato flakes, etc. I don't like using soy, but a beef bouillon cube tastes similar.