While it is doubtful that any devised plan will actually be needed to put in place – it is comforting and helps relieve some of the stress if a family actually does sit down and devise an action plan that the entire family can contribute to and is aware of in case of an actual disaster occurring. Knowing what to do when a disaster strikes prevents you from having to think of a plan when an actual crisis is on top of you when you may not be able to make the best decisions in your family’s best interest.

Listed below are four survival tips to help you get started about thinking about your own personal survival preparation.

Survival Tip #1. Be prepared. OK – this might sound a bit cliché, but it must be said because many families are not prepared. Always be ready for any situation or calamity that may require a heightened level of response or action from you and your family.

Survival Tip #2. Purchase an emergency preparedness kit that is dedicated to a crisis and not for every day use. This is a great idea and will get you through most emergencies with the medical supplies found within most kits.

Survival Tip #3. If your geographic location is prone to a specific type of natural disaster such as hurricanes, tornados or flooding you should make sure that you plan for everything that will be needed if you find yourself in the middle of such a weather disaster as above.

Survival Tip #4. Inspect your home carefully. Getting to know the ins and outs of your own home is one of the primary points to cover when considering emergency preparation. Know how to shut off all utilities quickly and safely if the need arrives. Know what exits are the safest to use for a home evacuation. Knowing what room in your house is the safest spot to locate to when riding out a severe weather situation such as a tornado or hurricane.

These are only a few points to consider when drafting a home disaster plan. There are many other ideas and points to cover. Getting your family involved in developing your own survival pan is a good idea so each member will know what to do the next time disaster strikes.

Prep Time: approx. 10 Minutes
Cook Time: approx. 45 Minutes

” This succulent, savory pie is loaded with tomatoes,
Swiss cheese and cottage cheese, all accented with basil,
parsley and onion flakes. You can enjoy this pie year round:
use canned tomatoes and dried basil in the winter,
but be sure to treat yourself to fresh in the summer! ”

Ingredients
1 (9 inch) pastry shell
2 eggs, beaten
1 cup whole milk
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried parsley
1 1/2 tablespoons dried onion flakes
1/2 cup cottage cheese
5 plum tomatoes, diced
1 1/4 cups shredded Swiss cheese

Directions
1 Preheat oven to 375 degrees F (190 degrees C).

2 In a medium bowl, whisk together eggs, milk, salt, basil, parsley,
onion flakes and cottage cheese. Spread tomatoes evenly across bottom
of pastry shell, then sprinkle with Swiss cheese. Pour egg mixture over cheese.

3 Bake in preheated oven for 45 minutes, until set in center.

Nutrition at a glance
Servings Per Recipe: 6 amount per serving
Calories 305
Protein 14g
Total Fat 18g
Sodium 741mg
Cholesterol 88mg
Carbohydrates 23g
Fiber 2g

I’ve made this recipe several times and everyone has loved it.
If you’re using fresh tomotoe, it works best if you get as much
moisture out of them as you can before you put them in the pie.
That keeps it from getting soupy. But like I said, EVERYONE has loved this dish.

How has your family planned to survive if a disaster should strike your local area?

What would you do if the area grocery stores, supermarkets and convenience stores were closed?  What if the electrical power to your zip code was shut down for a week?

Now, imagine that power and utilities are shut down in your area indefinitely, or for an extended time.  Would your family have enough food to survive?  They would if you had a survival seed bank.  Keeping a seed kit stored safely at home to start an organic crisis garden is a great way to guarantee control of your own food supply.

With proper storage, non-hybrid seeds can be saved for up to 9 years and planted to provide your family a perpetual and sustainable supply of organic vegetables grown in your very own garden.  Unlike genetically engineered organism seeds that cannot reproduce – heritage and non-hybrid seeds harvested from your backyard garden can sustain a family indefinitely year after year.

And even if a disaster does not occur, a well stocked survival seed kit means you and you’re loved ones will have a never ending supply of healthy and delicious organic veggies to enjoy season after season.

Now your talking – This is a very creative dish that you can grow with produce harvested directly from your backyard survival garden.

Submitted by:  Letty

Prep Time: approx. 1 Hour 30 Minutes

Cook Time: approx. 30 Minutes

” This is the perfect comfort food for cold days. To make it vegan,

substitute non-dairy ingredients for dairy. Leftover filling makes a

great lunch! If you want to make mashed potatoes from scratch, you

will want at least 4 cups when you are through. ”

Ingredients

1 head broccoli, cut into florets

8 ounces whole button mushrooms

3 small zucchini, chopped

2 cups chopped carrots

1/4 cup olive oil

salt and pepper to taste

3 cups water

1 cup milk

1/4 cup butter

1 potatoes

1 (12 ounce) package corn tortillas

3 cups enchilada sauce, red or green

8 ounces shredded Cheddar cheese

Directions

1   Preheat oven to 425 degrees F (220 degrees C).

Grease a 9×13 inch baking dish.

2   In a large mixing bowl, combine broccoli, mushrooms,

zucchini, and carrots.

Drizzle the vegetables with olive oil and season with salt and pepper.

Spread vegetables in a single layer on a jellyroll pan.

3   Roast vegetables in the 425∞ F (220∞C) oven for 30 to 40 minutes;

stir halfway through their cooking time. When they are

finished cooking,

remove them from the oven and reduce the oven’s heat to 350∞ F (175∞ C).

4   Bring water, milk and butter or margarine to a boil in a large pot.

Remove the pot from the heat and mix in the mashed potato mix.

Let stand two minutes, then stir the mashed potatoes with a fork until

they are smooth. In a large bowl, mix potatoes and roasted vegetables together.

5   Heat a tortilla in dry nonstick skillet over medium heat briefly on

both sides to make it pliable. Dip the tortillas in enchilada sauce,

then place the tortilla on a plate to assemble. Put a large spoonful

(approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center

of the tortilla. Top with about 1 to 2 tablespoons of cheese, and roll

the tortilla up. Place rolls seam-side down in the baking dish, and repeat

this process until all of the enchiladas are rolled. Pour extra sauce

over top and sprinkle with remaining cheese.

6   Bake at 350∞ F (175∞ C) for approximately 20 to 30 minutes, until the

enchiladas are heated through.

Nutrition at a glance

Servings Per Recipe: 6

amount per serving

Calories 546

Protein 20g

Total Fat 32g

Sodium 1022mg

Cholesterol 63mg

Carbohydrates 51g

Fiber 9g

This is a delicious recipe – one of my favorites.  Veggie eaters and the meat eaters both will enjoy…

Submitted by:  Marilyn

” A version of fried rice using tofu and pineapple.

Light, tasty, and easy. Serve with hot sauce or extra soy sauce. ”

Ingredients

1 (8 ounce) can crushed pineapple with juice

4 cups water

2 cups white rice

1 tablespoon peanut or walnut oil

2 eggs, beaten

1/2 teaspoon sesame oil

1 (12 ounce) package tofu, diced

3/4 cup chopped mushrooms

3 tablespoons soy sauce

3 green onions, thinly sliced

1 cup diced carrots

Directions

1   Open can of crushed pineapple and drain juice into a cup.

2   In a medium saucepan, combine the liquid from the can of crushed

pineapple with 3 cups water, bring to a boil. Add rice.

Bring mixture to boil. Cover and reduce heat to simmer.

Cook 25 to 30 minutes or until rice is tender.

3   In a non-stick wok heat the 1 tablespoon walnut or peanut oil.

Add the eggs and cook without stirring, until set.

Slide eggs out of the wok to a plate – cut into short, narrow strips.

In the same wok, heat the sesame oil and stir fry the tofu with the mushrooms,

soy sauce, green onions, and carrots for about 4 minutes.

Stir in cooked rice, pineapple, and egg strips.

Heat until everything is heated through.

Nutrition at a glance

Servings Per Recipe: 4

amount per serving

Calories 535

Protein 19g

Total Fat 11g

Sodium 717mg

Cholesterol 106mg

Carbohydrates 90g

Fiber 3g

Tomato and Squash Salad Recipe

This attractive salad is just as enticing to the eye as it will be to your taste buds.

The recipe calls for a very small amount of oil, but you may wish to eliminate  as

the dish will still be delicious.

Serves 4 to 6 people.

1 lb (450 g) small yellow squash, or zucchini (courgettes),

or combination of both, sliced diagonally

1 lb (450 g) small, ripe tomatoes, cut in wedges

1/2 cup purple onion, sliced into narrow strips

1/4 cup packed fresh basil leaves

1/4 cup white wine vinegar

1+1/2 tsp olive oil

1 clove garlic, minced

Salt and freshly ground black pepper to taste

Arrange squash in a steamer over boiling water.

Cover and steam 1 minute, then plunge into cold water to stop the cooking.

Drain well. Combine squash, tomatoes, onion, and basil in salad bowl.

In a small bowl combine the remaining ingredients.

Pour over the vegetables and toss gently.

Serve chilled or at room temperature.

This is one of my favorite recipes because the ingredients are many of the vegetables that you can grow in your own survival garden at home.  The flavor that results from the yield of non-hybrid seeds produce will amaze you.

Herb Roasted Vegetables

Submitted by:  Maryanne

Prep Time: approx. 5 Minutes

Cook Time: approx. 10 Minutes

” This recipe works best when baked in a convection oven,

it allows the herbs to fully flavor the dish. ”

Ingredients

1 1/2 pounds new potatoes, quartered

1/2 cup baby carrots

1 small onion, cut into wedges

1/4 cup olive oil

3 tablespoons lemon juice

3 cloves garlic, minced

1 tablespoon chopped fresh rosemary

1 tablespoon dried oregano

salt and pepper to taste

1/2 small eggplant, quartered and cut into 1/2-inch st

1 red bell pepper, cut into 1/2-inch wide strips

Directions

1   Preheat oven to 450 degrees F (230 degrees C).

2   Combine potatoes, carrots, and onion in an ungreased 13×9 inch baking pan.

Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to

taste in a small mixing bowl. Drizzle the mixture over the vegetables.

3   Bake for 20 minutes.

4   Remove the baking dish from the oven and add eggplant and bell pepper.

Toss to combine the eggplant and bell pepper with the other vegetables.

Return the pan to the oven.

5   Bake for 13 to 15 more minutes or until the vegetables and tender and

brown on the edges. Serve hot.

Nutrition at a glance

Servings Per Recipe: 7

amount per serving

Calories 202

Protein 3g

Total Fat 8g

Sodium 243mg

Cholesterol -

Carbohydrates 31g

Fiber 4g

Yummmm – This is a simple recipe for a healthy alternative to the ground red meat traditional hamburger.  Enjoy!

Super Healthy Tofu Burgers Recipe

Prep Time: approx. 40 Minutes

Cook Time: approx. 15 Minutes

” This recipe uses tofu that has been frozen for 72 hours and then

quickly defrosted. Onion, celery and cheese make these burgers delicious.

This is a family favorite at the Silverwolfs’ den.

Serve in place of meat as a main entree or place on a bun along with

your favorite toppings: lettuce, onion, tomato, mayo, etc.

These burgers can also be baked in an oven preheated at 350 degrees

for 30 minutes rather than frying. ”

Ingredients

1 (12 ounce) package firm tofu

2 teaspoons vegetable oil

1 small onion, chopped

1 stalk celery, chopped

1 egg, beaten

1/4 cup shredded Cheddar cheese

salt and pepper to taste

1/2 cup vegetable oil for frying

Directions

1   Place tofu in freezer 72 hours ahead of time. To thaw, fill a

large saucepan with water and bring to a simmer. Leave tofu in

package and place in water for about 20 minutes.

2   While tofu is thawing, heat 2 teaspoons vegetable oil in a small

skillet. Saute onion and celery until soft and lightly browned.

Place in a medium bowl and set aside.

3   When tofu is thawed, squeeze out excess water. Chop tofu finely

and place in bowl with onion and celery. Mix in egg, cheese, salt

and pepper until thoroughly combined.

4   Heat a large skillet over medium-high heat and pour in 1/2 cup

vegetable oil (oil should be 1/4 inch deep). Drop tofu mixture into

pan in 6 equal portions. Flatten with a spatula to form patties.

Fry for 5 to 7 minutes on each side, until golden.

Makes 6 burgers

Nutrition at a glance

Servings Per Recipe: 6

amount per serving

Calories 95

Protein 7g

Total Fat 7g

Sodium 67mg

Cholesterol 34mg

Carbohydrates 3g

Fiber 1g

Super Moussaka

Submitted by:  jessica

” This is a great moussaka recipe that serves up to 8 guests.  It only needs a nice simple green salad or  whole-grain bread to round out the meal.  You can replace the  basil with parsley if you like; the important thing is to use FRESH herbs. ”

Ingredients

5 cups water

1 teaspoon salt

2 1/2 cups bulgur

1 eggplant, sliced into 1/2 inch rounds

2 tablespoons butter

2 cloves garlic, minced

3 tablespoons all-purpose flour

3 cups milk

1/2 cup chopped fresh basil

1 pinch ground nutmeg

salt and pepper to taste

3 1/2 cups plum tomatoes, peeled

1 egg, beaten

Directions

1   Preheat the oven to 400 degrees F (200 degrees C).

2   In a large saucepan, bring the water and the 1 teaspoon salt to a boil.

Add the bulgur, cover the pan. Remove the pan from the heat and

let the bulgur sit for 10 minutes.

3   Lay the eggplant slices on one or two lightly greased baking sheets.

Bake them in the oven for 15 minutes or until the eggplant has softened

but is not browned. Remove the eggplant from the oven, and lower the

temp to 350 degrees F (175 degrees C).

4   While the eggplant is baking, make the bechamel sauce: Melt the butter

in a saucepan over medium heat. Add the garlic, and cook it , stirring

often for 1 minute. Add the flour, and stir constantly for 1 minute.

Slowly add the milk, 1/2 cup at a time, whisking well after each addition.

Simmer the mixture, stirring frequently, for 5 minutes.

Remove the pan from the heat.

5   Sprinkle the basil, nutmeg, salt and pepper into the saucepan of bechamel sauce.

6   Spoon the bulgur into a 9×11 inch casserole dish, and pat the

bulgur down well. Lay the eggplant slices on the bulgur, overlapping them in rows.

7   Squeeze the tomatoes through your hands to break them up, and

spread the broken tomatoes and their juice over the eggplant.

8   When the bechamel sauce has cooled a bit whisk the egg into it.

Pour the sauce over the tomatoes.

9   Bake the moussaka, uncovered, for 45 minutes.

Slice it as you would lasagna, and serve.

Makes 8 servings

Nutrition at a glance

Servings Per Recipe: 8

amount per serving

Calories 279

Protein 11g

Total Fat 6g

Sodium 390mg

Cholesterol 41mg

Carbohydrates 48g

Fiber 10g

White Cheese Enchiladas.

This is a very flexible recipe that is perfect if you want to
make a meal that does not take up too much prep and baking time.

If you have the extra time you can roll the ingredients
up in a traditional enchilada shape. Usually I do that,
but when in a hurry, I just layer it all like you would with lasagna,
it comes out great in half the time!!!

It’s versatile because you can use ingredients that you have on hand, or are available at your store, and as you will see, the quantities can be changed it comes out great almost no matter what you do!

Sauce Mix:
1 – 10 oz can Campbells Celery Soup
(other brands and the low fat version work well too,
infact you can substitute with any cream soup of your liking)
16 oz sour cream (low or full fat ok)
2 tablespoons milk – whole, 2% or skim, all work well
(add more if your sauce looks to thick to pour easily)

Filling Mix:
1 pkg thawed/unfrozen/defrosted (or 1 or 2 cups) (or 1, 1-1/2, or 2 lbs)
Veggie Crumbles (aka: soy protein veggie ground round).
If your store doesnt carry veggie crumbles/ground round, you can
substitute a similar qty of veggie/garden burger patties all
chopped up to look like ground crumbles.
1 small can diced green chilis
1 small can diced black olives
1 pkg Lawrys taco seasoning mix
(Lawry’s is my favorite but you can use others)
10 or 20 shakes Schilling/McCormick Mexican Seasoning
1 onion chopped up (optional)
2 cloves garlic (optional) (you can peel them and shred using the
small holes (parmesan grater) on your cheese grater -
it’s much easier than chopping or using a garlic press)
Leftovers (optional) add your refrigerator leftovers such as
chopped tomatoes (with or without the juice) chopped onions,
any variety of vegetables – chop them up kind of small)

Mix it all up good – no need to heat, the veggie curmbles are
cooked and everything else will cook in the oven

Directions:
Spread a little of the white sauce on bottom of a casserole pan
(about 1/3 or enough to cover the pan)
cover with layer of corn tortillas (overlapping to leave no openings)
top that with the veggie crumble mix
top that with grated sharp cheddar and monterey jack cheese (about a pound)
add another layer of corn tortillas to cover it
spread the rest of the white sauce on top

bake for 20 minutes
top with a handful of the grated cheese
back in the oven until top cheese is melted

let sit for 15 minutes to set
Then….. Enjoy!