Posts Tagged ‘freeze-dried’


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Soup, whether it’s winter or summer is a regular rotation in my meal planning.  With a side of bread and or salad, it’s a healthy way to get in a well-balanced meal.  This happens to be one that my family loves so I decided to make it into an easier recipe using my food storage.  I have worked inside and out all day and when it came to dinner time, I needed something fast.  I’ve cooked with my THRIVE for so long, it’s just a natural “go-to” meal for us.  Tonight I decided to convert our favorite Stuffed Green Pepper Soup recipe in to a convenient Meal In A Jar recipe.  No cutting veggies (which I didn’t have fresh anyway), no frying up ground beef (THRIVE is already cooked) and virtually no cleanup.  I was so pleased with the result that if you love the convenience of boil and serve Meals In A Jar, I knew you would love this easy recipe, too.

Stuffed Green Pepper Soup

Stuffed Green Pepper Soup

Meal In A Jar Newsletter

Prepping Jars

Stuffed Green Pepper Soup
Recipe Type: Soup
Cuisine: American
Author: PrepperPenny
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 6
This recipe converts my standard soup into a meal in a jar. It’s an excellent soup!
  • 1 Cup THRIVE Tomato Powder
  • 1 Tbsp Sugar
  • 1 tsp Garlic Granules or Powder
  • 2-3 Tbsp THRIVE Beef Bouillon Powder
  • 1 Cup THRIVE Freeze Dried Ground Beef
  • 1/2 Cup THRIVE Freeze Dried Onion
  • 1/2 Cup THRIVE Freeze Dried Tomato Chunks
  • 1/2 Cup Instant Rice
  • 1/2 Cup THRIVE Freeze Dried Green Pepper (Or Red/Green Bell Pepper)
  1. Layer ingredients as I have listed them. You may need to shake (or pound) your jar as you fill it to make sure it all fits.
  2. Top with a 100cc Oxygen Absorber if you are not going to cook this for more than a few days. Or you can use you vacuum seal system to draw out the air.
  3. To Cook: Boil 10-12 cups of water and empty contents into it. Reduce boil to a simmer and cook (stirring frequently) for 20-30 minutes. You can add more water for a more brothy soup or cook to reduce for a thicker soup. Salt and Prepper to taste, serve with a side of sourdough bread and salad, enjoy!


To purchase any THRIVE Freeze Dried ingredients, please visit my store by clicking below!

For any THRIVE food, please visit my store by clicking here

For any THRIVE food, please visit my store by clicking here



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Finished MIJ ChiliI am married to a Texan.  A few things I learned to cook when we were married was bbq brisket, bbq beans and chili.  He really is a chili snob.  So I felt really challenged when I set out to make a dry version from the ingredients we have in our food storage.  After all, preparing for hard times is being affected as little as possible.  Having your favorite foods will make the hard times much easier and healthier to face.  It took a few tweaks, but I put a recipe together that he is very happy with and is regularly rotating into my menu.

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Add and adjust your personal preference in spices. Sprinkling a dash of red pepper will add some heat

As with any meal in a jar, they are quite pretty sitting in my glass front, antique cupboard.  But I have to say, these make adorable gifts, too.  I have given away many and always get great reviews.  With a decorative tag where you write or print the cooking instructions on and a mini-bottle of tabasco, they are a fun gift to give and look even more pretty in your cupboards.

For more information on freeze-dried food, I have put information in this document to answer questions you may have.   Meal In A Jar Newsletter.  For safely preparing your jars, I have put together this document  Prepping Jars

Chili Meal In A Jar
Recipe Type: Soup
Cuisine: American/Mexican
Author: PrepperPenny
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 4-6
Layer your ingredients in the order listed. You may have to lightly pound you jar on your countertop to get the ingredients to settle and fit in your 1 quart jar. If you have a vacuum seal system, use the attachment to draw out all the air. If you do not have one, you will need to add a 100cc oxygen absorber which will draw out any air.
  • 1/2 Cup THRIVE Tomato Powder
  • 1 Tbsp Chili Mix
  • 1 Tbsp Beef Bouillon
  • 1 Cup THRIVE Instant Red Beans
  • 2/3 Cup THRIVE Freeze-Dried Ground Beef
  • 1/3 Cup THRIVE Freeze-Dried Sausage Crumbles
  • 1/4 Cup THRIVE Freeze-Dried Onions
  • 1/2 Cup THRIVE Freeze-Dried Mixed Bell Peppers
  • 1/2 Cup THRIVE Freeze-Dried tomatoes
  • 1/4 Cup Celery
  • 1/4 Cup THRIVE Freeze-Dried Green Chili Peppers
  1. Bring 8-10 cups of water to boil. Empty ingredients into the boiling water and reduce to a simmer. Cook for 30-45 minutes.
  2. Adjust salt, pepper and preferred spices to taste
  3. If you like chili mac, simply reduce the amount of instant beans and replace with the pasta of our choice. Or you can simply add pasta when you cook this meal.


For any THRIVE food, please visit my store by clicking here

For any THRIVE food, please visit my store by clicking here












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photo copy 6Something to keep in mind about minestrone is that, much like meatloaf, it’s a great way to cook and use up leftover vegetables and no two recipes are the same.  This is a recipe I would be proud to set in front of you at my dinner table.  But you may like more pasta and less potatoes.  You may want vegetables in it that I don’t put in mine.   Mine is a great flavor for how my family likes it.  You can make the adjustments you wish with the basics in this recipe.

This recipe is all adjusted and based on freeze-dried food.  You can use your own or commercially produced dehydrated vegetables, but you will need to adjust your cooking time and amount of water.  There is a significant difference in how they rehydrate and the amount of time and water it will take.  For information about this, please follow this link where I try to answer any questions you may have. Meal In A Jar Newsletter

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Add 100cc oxygen absorbers before closing

While these look beautiful in canning jars, if you want yours in vacuum sealed bag and in mylar, they are perfect to take camping or to keep in your bug out bags.   With these points in mind, here is the recipe.  Below the recipe will be links so that if there are any ingredients you wish to purchase, you can.






You will need

  1. measuring cups
  2. measuring spoons
  3. canning funnel
  4. 100cc oxygen absorbers
Minestrone Soup Meal In A Jar
Recipe Type: Soup
Cuisine: Italian
Author: PrepperPenny
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Serves: 4
Layer the ingredients in the order by which they are listed. The 1st five ingredients are the base for your soup. You can add whatever vegetables you prefer, but keep in mind that there is about 1 1/3 cups of vegetables total. Keep this in mind as you will need to fit all the ingredients into a 1 quart canning jar.
  • 2/3 C. THRIVE Tomato Powder
  • 1/2 C. THRIVE Freeze-Dried Onion (You can use your own dehydrated flakes)
  • 1 1/2 Tbsp Italian Seasoning
  • 1 1/2 tsp Garlic Powder or Granules
  • 1 Heaping Tbsp Beef Bouillon
  • 3/4 Cup THRIVE Freeze-Dried Ground Beef
  • 1/4 Cup THRIVE Freeze-Dried Sausage
  • 1/2 Cup THRIVE Instant Red Beans
  • 1/3 Cup THRIVE Freeze-Dried Corn
  • 1/3 Cup THRIVE Potato Chunks
  • 1/3 Cup THRIVE Freeze-Dried Green Beans
  • 1/4 Cup THRIVE Freeze-Dried Mixed Green/Red Peppers
  • Top With Pasta of Your Choice
  1. Prepare your 1 quart canning jars, lids and bands by sanitizing them with hot, soapy water. You absolutely must make sure all pieces are completely dry. To ensure this, after washing my jars, I put them in an oven at 250* for 30 minutes. Moisture will cause your food to spoil.
  2. Layer these ingredients in the order listed. I purposely didn’t include the option for salt and pepper. I chose to add those and other spices as I cook the recipe. This recipe serves 4-6 adults
  3. If you are making these to keep longer than a few weeks, you MUST place an oxygen absorber on top before you close it and/or use your vacuum seal system to remove the air. These stay fresh and stable for 9-12 months. Wipe the rim of the jar to get a secure, airtight seal.
  4. Bring 8 cups of water to boil. Empty ingredients in and reduce to a simmer for 30-45 minutes. Add water or beef stock for a thinner soup or continue to reduce to thicken it according to your own preference.
Home Store

For these and other THRIVE Food or emergency supplies, please click here to visit my online store.


THRIVE F-D Ground Beef

THRIVE F-D Sausage


THRIVE F-D Green Beans

THRIVE F-D Tomato Powder

THRIVE F-D Potato Chunks

THRIVE F-D Red & Green Bell Peppers

THRIVE Instant Red Beans

Oxygen Absorbers

FoodSaver Vacuum Seal System

Small Mouth Jar Sealing Attachment

Wide Mouth Jar Sealing Attachment


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Blueberry Muffin Mix

Recipe Type: Breakfast
Cuisine: American
Author: PrepperPenny
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 6
You can easily mix the flour, sugar, baking powder and salt to store. Then all you have to do is add 1/2 cup milk, 1 stick of melted butter, 1 C. fresh blueberries (or a fruit you chose) and 2 eggs. For convenience, you can make several batches at a time to have on-hand in your home store!
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking power
  • 1/2 teaspoon salt
  • 3/4 C THRIVE Freeze-Dried Blueberries*
  • 2 TBSP THRIVE Whole Egg Powder*
  • 1/2 C THRIVE Powdered Milk*
  1. Combine ingredients and store in an airtight container for up to 6 months.
  2. To Prepare: Start by adding 3/4 cup water. You may need to adjust it a little to accommodate for the powdered and freeze-dried ingredients. But allow mix to sit while oven preheats to allow blueberries, egg powder and powder milk to rehydrate. However, blueberries do NOT need to be rehydrated as they will plump while they bake.
  3. Bake the muffins at 350 degrees for 25 to 30 minutes.



Click any image to be taken to PrepperPenny’s THRIVE on-line store!

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My Pantry ShelvesBuilding a home store has more advantages than you can imagine.  It’s a good concept, but certainly not new.  We are simply re-visiting ways our ancestors survived through droughts, winter storms and other severe weather.    Most of our parents or grandparents had root cellars or basements and would can foods to last them through the winter months.  It was vital to their survival to safely preserve and store food during the summer when it was abundant.  They didn’t have convenience foods and grocery stores to buy pre-packaged meals if their own supplies ran out.  They had to be diligent in food preservation, farming and complete self-reliance.  And basically, that’s what many people today are trying to get back to.

Most Americans have never seen our grocery supply interrupted except community-wide during major storms when shelves are stripped in less than 3 hours.  We have never faced an economic and financial collapse of the government, nor lived through a depression.  But in recent years we have seen how close we are to a collapse and how fragile our food and fuel supply is.  It has drawn a certain kind of American to re-visit how our parents or grandparents lived and are trying to emulate it as best we can.

THRIVE PantryAs with any significant lifestyle change, there are certain start-up costs.  However, in my own experience, I was able to recoup those costs and was quickly began seeing my grocery bill go down.   Some of your start up costs is as follows:

1)   Purchase of Freeze-Dried and powdered foods that allow for long-term shelf-stability.  You will begin to make your own spice mixes and blends, box dinners, powdered drinks, breads and more.

2)   Purchasing Canning Equipment & Supplies

  • Quality Pressure Canner ~ The American Canner is the arguably the best on the market.  It is metal on metal without the rubber ring which can eventually fail.  It’s more expensive, but will last generations.  You can look for them at garage sales, Craigslist and eBay.
  • Water Bath Canner ~ This is an inexpensive purchase.  I got my canner at Wal-Mart for around $20.  Subsequently, I purchased a Ball-brand plastic basket that easily fits into an average size stockpot.  It’s perfect for small batches of food.  It holds up to 3 quart jars.  I use it often for small batches of jellies and jams.
  • Canning jars and lids ~ While many supplies like you see in kits are very nice to have, you can get by with only a jar lifter tool. The very best prices to get these types of supplies is at seasons end in the late fall.  Also, always look at stores like Goodwill or Salvation army.  I find them on Craigslist and at garage and estate sales.  Normal retail prices vary on size of jars but full retail runs between $9-$12 per case.
  • Grain Mill ~ I purchased two inexpensive mills but quickly realized that they would be inadequate for my needs.  I want to grind my flour in large quantities and those of different sizes from small Quinoas to corn and red beans.  I researched it exhaustively.  But I finally settled on the highly reviewed Country Living Grain Mill.  Again, it’s one of the finer pieces of equipment and its’ cost is reflective of that.  It was about $500.  I wound up purchasing some accessories, which I wanted, but you can do without.  It’s price is consistent with other mills of this caliber, and in some cases costs less than some.   This grain mill will also be handed down from one generation to the next.  It is a manual fly-wheel design that can be altered to be electric.  I wanted one that did not rely on electricity.   And it is 100% USA made.
  • Dehydrator ~ Here, too I began on the cheap.  And I got what I paid for.  I purchased a used round dehydrator I bought on eBay.  I didn’t know enough about dehydrating at the time to realize it was an old model and incredibly inefficient for the volume of food I was dehydrating.  Newer versions of the round ones have more features and I see them used a lot on the You Tube videos I watch.  But it worked well enough to make me realize that dehydrating was going to save me a lot of money, especially from what I was spending on commercially processed dehydrated food.  I eventually moved up to buying the very best residential dehydrator on the market.  That is not just my opinion, you can Google reviews and come to the same conclusion.

You also will need to learn new prepping skills;

  • Gardening ~ Using heirloom seeds will allow you to harvest seeds so you will never need to purchase them again.  You can find endless blogs, FB Pages and articles to teach you ways and what to grow.  Even if you are in an apartment or small space, you can still grow food using raised beds or various containers.  Things like herbs can be grown on your windowsills indoors.
  • Canning ~ I found the first steps to learning to can were intimidating.  I had never canned before or been around a material figure who ever did it in my presence.  But canning has come a very long way.  It’s not to be feared.  It’s actually very easy, whether you pressure or water bath can.  Just follow the strict guidelines, watch demonstrations on You Tube and contact your local Extension office who often hold classes to teach you.
  • Dehydrating ~ Basically, dehydrating is simply cutting food into small slices or pieces and putting in the dehydrator.  Sometimes however, there are one or two steps to take before your food goes into the dehydrator.  Again, the internet is an vast world of information at your fingertips that will give you the particulars to being successful in drying your own food.
  • Cooking with food storage ~ This goes to my point of making some minor adjustments in preparations, but cooking much the same as you already do.

I was buying dry foods from companies we all see advertised all over prepper pages, blogs and other survivalist sites.  I purchased all those name brands, but didn’t know to do anything with them except stack them neatly in my long-term storage.  Only when I started buying THRIVE food from ShelfReliance did I start to understand that I was really wasting money by continuing to store their food while going to the grocery store and spending outrageous prices for packaged foods when I now had the same ingredients in my home that commercial processors use to make dry mixes and entree’s, but without the additives.  My THRIVE consultant and ShelfReliance’s website taught me how to save money by actually using their food in my “conventional” recipes.MyCanned Food

They also have a program called The Q.  This is where I was able to set a budget for buying Freeze-Dried and powdered food and ingredients.  I then went into start building my home store.  I went online and started shopping and picking out the products I needed in my store.  Some of the powdered foods and staples I put on my Q were these:

  •  Butter
  • Shortening
  • Honey
  • Instant & Powdered Milk
  • Cheese Powder
  • Eggs
  • Sour Cream
  • Chicken & Beef Bouillon

Some of the Freeze-Dried foods in my Q were these:

  • Ground Beef
  • Chicken
  • Sausage
  • Various Fruits
  • Ham
  • Instant Beans and Lentils
  • Vegetables (Example)
    • Corn
    • Green Beans
    • Peas
    • Onions
    • Green/Red Peppers
    • Carrots
    • Broccoli
    • Spinach

I set a budget of $200 per month based on my overall grocery budget.  You can go as low as $50.  Each month, I received an automatic shipment of foods from my Q.  But I made sure I checked their sales for the month to be sure to replace what I could wait on with what I needed that was on sale.  Within a few months, my home was bursting with #10 cans of healthy and delicious food.

I also decided to become a consultant for THRIVE last year which helps to reduce my expenses even more as I pay “employee” prices and earn credit and a small income which I use toward food and emergency supplies.  I have been able to buy the sun oven and rocket stove without actually breaking into my own money.

But THRIVE didn’t meet all my needs and I eventually learned of other resources to help my food budget.  The best one was my local LDS Cannery through the Latter Day Saints Church.  Now I buy my powdered milk, sugar, potato flakes and drink mixes through them.  Their prices can’t be beat.  But like with any company or organization, they have limits, too.  They don’t carry Freeze-Dried foods and no meat.  They offer only the very basic staples.

I’m now down to one grocery store trip a month.  And when I go, I’m very diligent in making a list and sticking to it.  I search for coupons and go to bulk stores to make the most of my budget.  Even when I don’t “need” frozen vegetables, if they are on sale I still buy them and immediately put them into my dehydrator and keep them in my pantry.   My food costs have gone down significantly and I rarely run out of anything.   And if I do, it’s just a matter of taking a moment to pull cans off my shelf and making another batch.

When it comes to milk, I have two little ones, 5 and 3 years old.  We go through a lot of instant milk.   I found it cheaper to make drinking milk from storage, even though it is more expensive per serving than fresh.  My reasoning is that to stop by the grocery store for a gallon of milk and even a loaf of bread always winds up being an armload (or more) of impulse purchases.  A quick stop to the store would always wind up costing $25 or even $100!  Impulse buys are killers of your tight budget.

Fiscal CliffBut with the political upheaval in D.C., I decided to take my regular Q deliveries of instant milk and stock them away.  If milk prices skyrocket as is predicted, I will pull them out.  But in the meantime, I will save my reserves until I need them more.  As long as prices remain stable, it’s wiser for me to buy fresh and save the instant.

I have several recipes posted on this blog.  These are mostly intended to use food storage.  You will find both mixes and meals.  I have many more recipes to share and post.  I will make a concerted effort to post more.

I grind my own flour, buy sugar in bulk to use in my kitchen pantry (different than my #10 cans in long-term storage), buy legumes and beans in large quantities and can or package them myself.

There are many families out there who also have home stores.  They may have built theirs differently, but this is how I built mine.  I made many mistakes along the way that were costly that I would have rather avoided, but were all good lessons.

Home Store

Click here to visit my THRIVE Store

But having your own store will require a different way of preparing your food.  Rehydrating dry food will require adjustments to liquids and a certain level of pre-planning to allow for the rehydration process.  It’s not like opening a can of corn and throwing it into a microwave.  I actually have very few “cans” of food on my shelves.  Not the kind of canned vegetables you see in about every kitchen across the country.  My cans are the big #10 size cans and the food inside is dry.  I have canning jars filled with fruit and vegetables I dehydrate myself.  I have canning jars filling my shelves with last summers peaches, beans, peas and pickles.  I even can a lot of meat.  I find I actually spend less time preparing meals because much of the work has already been done.

Below are either exactly or comparable with the equipment I have in my home.  It’s a lot of equipment and collectively it cost a lot of money.  But I did it one step at a time.  It took me about a year when my plan got on track.

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Chicken Enchilada’s

Recipe Type: Main
Cuisine: Mexican
Author: Chef Todd w/THRIVE
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Shredded Colby Cheese is perfect for your favorite warm winter meals, from soups to grilled cheese sandwiches. Save 25% when you order Shredded Colby Cheese #10 or pantry cans this month, and try it in Chef Todd’s Chicken Enchiladas!
  • 3 c. THRIVE™ Chopped Chicken (FD)
  • 1/3 c. THRIVE™ Green Onions (FD)
  • ½ c. THRIVE™ Green Chili Peppers (FD)
  • 1/3 c. THRIVE™ Chopped Onions (FD)
  • 2½ c. water
  • 1/3 tsp.chili powder
  • ¾ tsp. cumin
  • ¾ tsp. season salt
  • ¾ c. THRIVE™ Shredded Colby Cheese (FD), reconstituted
  • SAUCE:
  • 2 tsp. garlic, fresh
  • 2 tbsp. butter
  • 2 2/3 c. water
  • 1½ tbsp. THRIVE™ Chicken Bouillon
  • 1/3 c. THRIVE™ Chopped Onions (FD)
  • ½ c. THRIVE™ Green Chili Peppers
  • 2 tsp. THRIVE™ Tomato Powder
  • ¾ tsp. cumin
  • 1/3 tsp. chili powder
  • 1/3 c. sour cream
  • 2/3 c. THRIVE™ Shredded Colby Cheese (FD), reconstituted
  • 1 tbsp. corn starch + 2 tbsp. cold water
  • 1 c. THRIVE™ Shredded Colby Cheese (FD), reconstituted
  • 16 corn tortillas
  1. In a bowl, mix all filling ingredients except cheese and let sit for a minimum of 5 minutes. Sauté mixture in small amounts in a very hot skillet to brown and caramelize. Set aside, let cool, and fold in ¾ c. cheese.
  2. In a medium-size saucepan, sauté garlic in butter until softened. Add remaining sauce ingredients except sour cream, cheese, and cornstarch slurry. Bring to a simmer for about 5 minutes or until starting to thicken and then blend in blender until smooth. Pour back into pan. Mix cornstarch slurry, add to sauce, and simmer for 2 minutes. Remove from heat and fold in sour cream and cheese.
  3. Mix 1 cup of sauce with filling. Stir lightly without breaking up the chicken. Fill each tortilla with ¼ cup filling and roll up. Place enchiladas in 9×13 baking dish. Cover with remaining sauce and sprinkle cheese over top. Bake at 350⁰F for 15–20 minutes, until bubbly and browned.

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The ease, convenience and fresh taste of putting a meal in a jar is quite popular amongst preppers, campers, outdoorsmen and busy people.  While these are practical and beautiful in canning jars, they easily work in bags for hiking and camping trips.  But for long-term storage, vacuum sealing and oxygen absorbers are a must.  With these meals, you simple add them to boiling water.  No other ingredients are needed.  Better and healthier than one-skillet box meals! 

Beef Stew ~ Meal In A Jar

Recipe Type: Thrive Freeze-Dried
Author: PrepperPenny
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 4-6
This is the most convenient way to serve your family a warm, delicious and healthy meal when time is limited, during power outages or during outdoor adventures.
  • 1 tsp Garlic Granules
  • 1/2 C Flour
  • 1/2 Cup THRIVE Tomato Powder
  • 1 Tsp Thyme
  • 1 Tbsp THRIVE Beef Bouillon 1 1/2 Cups THRIVE FD Potato Chunks
  • 1 Cup THRIVE Instant Red Beans
  • 1/2 Cup THRIVE FD Onion
  • 1 Cup of your favorite THRIVE FD Vegetables (combine your own)
  • 1 Cup of THRIVE Hamburger or Roast Beef
  1. Sanitize a 1 quart canning jar, lid and ring *Make sure they are completely dry!
  2. Using a large-mouth funnel, begin layering ingredients in order listed
  3. Top with a 100cc Oxygen Absorber
  4. Using a vacuum seal system, vacuum seal the canning lid onto jar
  5. Boil 6 cups water, empty contents. Better if you use homemade beef stock!

THRIVE Beef Stew





Ground Beef











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Have you “Liked” PrepperPenny on Facebook?  Go now and you will be entered to win THRIVE Taco TVP!  The contest will run January 11 through 18.  The winner will be picked randomly and announced on January 18.  All you have to do is head over and hit the Like button.  That’s it!

It’s my way to celebrate the constant growth of my Facebook Page!  This is a perfect addition to your long-term food storage.  But it’s too good not to try.  Everyone I serve this to says the same thing.  It tastes JUST like the taco’s they buy in the very familiar drive-thru restaurant.


What is Taco TVP?   It is a perfect blend of seasonings makes THRIVE Taco TVP a great selection for all your Mexican-inspired favorites. Feature it in burritos, quesadillas, or taco salads as a low-fat, protein-rich addition. You can also feature this in a tortilla chip casserole.

With so many possibilities, THRIVE Taco TVP will soon become a family favorite. This soy-based meat replacement has an optimum shelf life of 10 years. Store it away for a rainy day or serve it at your next fiesta in meals that are sure to please.

What is TVP?
TVP (Textured Vegetable Protein) is an excellent protein source that is easy to store and use. TVP is made from soy flour that has had the soy oil extracted. It is cooked under pressure, then extruded and dried. TVP is high in fiber and low in fat, making it ideal for food storage and everyday use. Because TVP is not made from meat, it does not run the same contamination risk from bacteria such as E. Coli and Salmonella. TVP is soy based and perfect for those on a vegetarian diet.

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There are so many reasons I love using and keeping Thrive fruits in my pantry. But one reason is the fact that I can re-hydrate them any time of year and have the same freshness as these fruits were on the very day they came out of the farmers fields and orchards.  Blueberries are one of my favorites because of all the uses for them. Pancakes, muffins, smoothies and pie To name a few.  Here is an amazing pie that I’m sure you and your family will love.  While it certainly is not a true “food storage” recipe, it’s soooo worth posting so you might make it before SHTF!


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Ever since I began and launched my blog, I have been trying – emphasis on the word, TRYING – to put together articles about what are the best and most complete supply caches you should maintain in your home and vehicles. I did an article on Bug Out Bags (BOBs), but there is just so much more.

I’m constantly learning and posting things I learn to share with you. To truly become self-reliant and prepared for economic collapse, natural disasters, or other emergencies, the amount of preparedness is so varied and vast that I cannot possibly address and post all elements at once. But I just came across an excellent article which will serve me well and I feel will do the same for you, too. I wish I could credit the original author, but it is unknown.

As you may or may not know, I am a consultant for Shelf Reliance/Thrive Food.  We are a preparedness company and I can help you make your plan to get your family protected. Just let me know how I can help. Of course, you can visit my store at by clicking [here] or click any of the links I provide throughout the article.


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