Hurricane Meal and Snack Ideas

It’s never too early to get your supplies ready.

August 30, 2019

As hurricane season approaches, there’s still time to prepare your food and water supplies. From cereal and shelf-stable milk to pre-made chili, here is a grocery list and some meals and snack ideas to help you get prepared. While some options may require a camp stove or grill, there are several no-cook options.

It’s a good idea to freeze things that you would normally refrigerate (milk, meat, etc.). The thawing process will buy you some time. Freezing big containers of water to keep in your freezer or a cooler will leave you with giant ice cubes that will slow down the unsavory side effects of those perishables warming. There are also a few foods you can cook ahead of time.

Logistics aside, knowing what to eat during a power outage and what you should stock up on beforehand can be tricky so here are a few ideas.

GROCERY LIST

  • Eggs
  • Bacon
  • Bread/tortillas
  • Ready-to-eat canned meats, veggies, and juices (some cans may require a can opener)
  • Fruits and veggies that can be kept at room temp: oranges, apples, bananas, lemons, limes, avocados, tomatoes, zucchini, cucumbers
  • Pickles
  • Fruit cups, dried fruit, fruit bars, applesauce
  • Meat: Burgers, hotdogs, and chicken
  • Frozen berries
  • Dry cereal or granola
  • Peanut butter and jelly
  • Soy/almond shelf-stable milk
  • Trail mix
  • Instant soup mixes
  • Crackers and chips

PRE-COOK

  • Hard-boil eggs
  • Bacon
  • Pasta
  • Chili
  • Meat: Burgers, hotdogs, and chicken

MEAL AND SNACK OPTIONS

  • Hard boiled eggs and fruit
  • Cereal and soy/almond milk
  • Bread with avocado spread and sliced tomato
  • Granola bar and fruit
  • Trail mix and fruit
  • Peanut butter and crackers
  • Cold-cut sandwiches and wraps with sliced tomatoes and cucumbers served with fruit
  • Canned tuna and crackers with sliced tomato
  • Frozen berries: a refreshing snack, especially when the power goes out!
  • Peanut butter wrap: Spread peanut butter on a tortilla and layer with sliced bananas, chocolate chips and granola
  • Zucchini noodle salad: use a spiralizer or veggie peeler and serve with dressing of your choice (easy dressing: 3 tablespoons olive oil, 2 tablespoons white wine vinegar, pinch of salt and pepper, 1 tablespoon lemon juice)
  • Re-heat chili, pasta, or meat over a camp stove or grill

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