1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon 1 cup instant or quick-cooking rice 1 Tablespoon oil 1 lb. frozen stir-fry vegetables 1/2 cup prepared thick teriyaki sauce 1/4 teaspoon each sesame oil and ground ginger, if desired
Drain salmon and reserve 2 tablespoons salmon liquid. Break salmon into chunks, set aside. Prepare rice according to package directions. In pan or wok, heat oil over medium-high heat. Add vegetables and stir-fry for one minute. Stir in salmon liquid and teriyaki sauce. (Add sesame oil and ginger, if desired.) Add salmon; reduce heat to medium, cover and cook 4-5 minutes until vegetables are crisp-tender. Stir just before serving. Portion 1 to 1-1/2 cups rice into bowl. Top with salmon-vegetable blend.
1 egg OR 2 egg whites, slightly beaten 2 Tablespoons fat-free milk 1 teaspoon dried minced onion 1/2 teaspoon dill weed 1/4 teaspoon lemon pepper seasoning 1 cup soft multi-grain or whole wheat bread crumbs (about 2 slices bread) 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked 1/2 cup favorite salsa, catsup, or Ranch dressing
Preheat oven to 350degrees. Spray-coat a shallow baking dish. In mixing bowl, blend egg, milk, dried onion, dill weed, and lemon pepper. Blend in bread crumbs, then salmon. Divide salmon mixture into 4 pieces. Shape each piece into a 4 x 2-inch mini-loaf. Place loaves in dish and lightly spray tops with cooking spray to aid browning. Bake for 25 minutes. Serve warm loaves with 2 tablespoons favorite sauce for dipping or topping.
Cooking spray 1 small bell pepper, cored and chopped 1/2 cup chopped onion 1 clove garlic, minced 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked 6 eggs 1/3 cup non-fat milk or water 2 teaspoons Mexican, Taco, or Fajita seasoning 1/3 cup shredded Cheddar or Jack cheese 1-1/2 cups chunky salsa
Preheat oven to 400 degrees. Spray-coat a 10-inch nonstick pan. Stir in bell pepper, onions, and garlic; sauté two minutes over medium heat. Add salmon. Beat together eggs, milk or water, and seasoning; pour over vegetables in pan. Cook over medium-low heat, omelet-style, until sides are set, about 4 to 5 minutes. Sprinkle on cheese. Transfer pan to oven about 5 inches from heat, covering handle with foil if necessary. Bake an additional 5 minutes, or until frittata is puffy and eggs are firm in the center. Cut into wedges; serve each slice with 1/4 cup salsa.
Salmon is a great food storage item but if you are like me you don't have a whole lot of recipes other than Salmon Patties like your Mom used to make.
So I searched a found a few good recipes I wanted to share with you.
ALASKA SALMON AND BROCCOLI-CHEESE PASTA
2 packages (4.8 oz. each) pasta with four-cheese sauce 1/2 cup fat-free milk 1 package (10 oz.) frozen chopped broccoli 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked 1 teaspoon lemon pepper seasoning
~In large saucepan, prepare packaged pasta according to low-fat directions, stirring in an additional 1/2 cup milk.
~Microwave broccoli on HIGH for 3 minutes, rotating occasionally and pulling apart to thaw.
During the last 3 minutes of pasta cook time, blend in broccoli, salmon, and lemon pepper seasoning, heat through.
Or a quick and easy variation that I thought of was this:
I store pre packaged rice mixes, Broccoli and Cheese being a favorite. Mix a can of Salmon with prepared Rice Mix
Survival is what you do in response to a threat; it’s the actions you take *after* the fact. You are forced to make decisions and take action, regardless of whether you know what to do or not. Once an event happens, every action you make will affect your outcome and whether you make it through safe or alive.
In contrast, Preparedness is what you do *before* an event; it’s the proactive steps you take in order to make your survival easier to achieve. If you have prepared enough, your chances of surviving increase. Learn what to do before you need to do it. Learn how to store your food properly, know which methods really make water safe to drink, know which gear to buy and which wastes your money.
Key Points: While not critical for sustaining life, fruits and vegetables are a welcome addition to any food storage program for the health benefits, variety, and to help you save money on your day to day grocery shopping.
There are three different options for obtaining your preserved produce: *Grow your own and dehydrate/can/freeze it yourself *Purchase it in bulk and dehydrate/can/freeze it yourself *Purchase commercially preserved fruits and vegetables Growing Your Own Fruits and Vegetables
Learn to grow your own foods. This can range from just planting a peach tree and growing some tomatoes in a container, to a full-fledged farm-type situation.
Our favorite method to use for growing vegetables is square foot gardening which allows you to grow a LOT of veggies in a small space.
If you have space and don’t mind the mess fruit trees and vines can be a great cost-savings. You can also try to ask neighbors with fruit trees if you can pick their excess fruit.
Dehydrated Dehydrated fruit makes a great snack with things like banana chips, craisins, dried apples, etc.
Dehydrated vegetables are wonderful additions to soups/stews. Items such as dehydrated onions can save you time and hassle in your everyday cooking.
You can purchase a food dehydrator like this one, or learn to make your own here.
If you don’t want to go through the hassle of dehydrating foods on your own, you can purchase a lot of the items at stores like Emergency Essentials: www.beprepared.com
You can bottle a wide variety of things such as salsa, pie fillings, applesauce, juice, spaghetti sauce, almost any fruit or vegetable, pickles, all sorts of jams and jellies, etc.
If you can get fresh fruits/vegetables for free or at a significant discount, then canning them yourself can save you a LOT of money over cans from the store.
Home-bottled foods have less preservatives, taste better, and you can adjust the amounts of sugar you use to fit your family’s preferences.
Bottling can be a fun bonding experience with friends/family and also it is a great way to build up your whole year supply of items all at one time.
If you choose to purchase cans of fruits and vegetables, you can either purchase a extra few cans each time you shop until you have built up your year supply or stock up when there are good sales.
If you have an extra freezer then frozen fruits and vegetables are another great option. If there is a water shortage then you don’t want to have all your foods be dehydrated.
Freezing produce takes much less time and preparation than home bottling, and can often be done using less sugar or other preservatives.
If you don’t have home-grown foods, you can purchase fresh produce in bulk to freeze, or simply buy bags of frozen fruits and vegetables and try to use sales and coupons.