Hi Everyone,
NOTES:
** There is a CERT training being offered by the City of Murrieta. You can check with your local county to see what is offered near you.
My husband and I are both CERT trained. The class is free. It’s time-consuming to be sure, but it’s very hands-on, and the training is excellent.
Check your area to see if there’s one offered. It’s a great way to really get prepared.
** Found a great website for cooking outdoors.
20 Critical Items We Need in Order to Cook Outside – Food Storage Moms
I put a few of her things on my “wish list”. We may never HAVE to cook outside for an extended period, but I’d rather be prepared than sorry.
GARDEN HAPPENINGS:
I just transplanted my broccoli outside. I also repotted my tomato seedlings. Some leaves were starting to turn brown, and others were turning purple. This is a stress sign from tomatoes that they are hungry.  I’ve moved them into 4-inch pots and given them some plant food. They are still upstairs under the lights, and will be ready to move outside at the end of March – depending on the weather. They REALLY don’t like night temps under 50, but as long as it doesn’t freeze, they will hang out outside until the weather warms.
The onions are growing new little shoots, and all the garlic is up and growing. I watched a video about pruning my blueberries. I think I’ll try that this week.
Find out about gardening on a Shoestring Budget:
Gardening on a Shoestring Budget – The Survival Mom
THIS WEEK’S PURCHASE: Vegetables 24 cans
Vegetables at Winco are back down to $.50 a can. Corn and beans. Canned tomatoes are $.75 I think. I’ll admit I’m not a big fan of canned vegetables, preferring fresh or frozen. But if we lose power, then those two options may not be available. Corn and beans can both be added to soup or stew and will last for several years. I’ve used canned vegetables that are 10 years old and they were fine. Even if the nutritional value is diminished, food is food.
Other suggestions include freeze-dried vegetables or, in the case of carrots, dehydrated. Carrots, bell peppers, and celery dehydrated very well. You can also get dehydrated onions and garlic at most grocery stores.
MISC PURCHASE:
Time to think about starting, finishing or updating a Grab and Go Binder.
Grab-and-Go Binder for 2026: Updated Family Emergency & Digital Checklist – The Survival Mom
This week:
If you do NOT have one put together, get a 3-inch binder, a set or two of tabbed dividers, and some sheet protectors. That’s a good place to start.
If you have started a binder but not finished, use the checklist from the website and finish copying and inserting your documents.
If you have one, find time to just look through it. Do you have the same debit cards? insurance cards? new cars? Have you updated your trust and need a new copy of that? Add last year’s tax return.
If you are empty nesters, this would be a good Family Night activity.
FOOD STORAGE RECIPES:
Slowcooker Chili with Beans
This is from foodstoragemoms.com
2 lb. ground beef or freeze-dried beef rehydrated
1 onions finely chopped
2 red or green bell peppers chopped (or freeze-dried peppers rehydrated)
2 cloves garlic chopped
2 15.5-oz. cans of kidney beans undrained
1 16-oz cans of chili beans undrained
1 14.5-oz cans of diced tomatoes
1 tsp basil
1 8 oz. can tomato paste
2 pkg of your favorite chili seasoning (or your favorite chili spices)
Crockpot Cheesy Chicken and Rice
Spray the inside of the crockpot with oil
1 c. long-grain white rice uncooked – add in the bottom of the crockpot
2 c. chicken broth – pour over
1 can Cream of Chicken soup
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
Stir in all ingredients with the rice.
2 pounds of boneless, skinless chicken breasts or thighs. – Place chicken on top of the rice.
2 TB butter, cut in pieces – add over the chicken
Cook on low for 5-6 hours or high for 3-4 hours until the chicken is tender, and the rice is cooked. Shred or cube the chicken directly in the crockpot.
1 c. cheddar cheese, shredded
1 c. mozzarella, shredded – add cheeses and stir until melted and creamy.
1 c. frozen peas or broccoli florets – add if desired and cook for another 10-15 min.
You can totally make this with food storage items. In fact, I’m thinking about trying it in my thermal cooker or sun oven. Instead of fresh chicken, just use 1 jar or 2 cans of chicken. You can use canned peas or freeze-dried peas. I even have some freeze-dried cheese, which I should get out and rotate before it becomes too old and hard to use. (I’ve heard from a trusted source that THAT can happen!)
Loaded Potato Soup
SOOO GOOD and just the thing for a chilly night.
6 strips bacon, cut and fry and crumble set aside (I used ham)
3 TB butter in a large pot
1 medium yellow onion chopped – saute in butter
3 large cloves garlic minced – add and cook 1 min
1/3 c. flour – add and stir (I used 1/4 c.)
4 c. chicken broth (I used 3)
2 1/2 lb. potatoes peeled and diced into small pieces. I used 4 large potatoes
2 c. milk
2/3 c. heavy cream
1 1/2 tsp salt
3/4 tsp pepper
Simmer until potatoes are soft.
Remove about 1/2 of the potatoes to a bowl and puree with immersion blender.
2/3 c. sour cream
shredded cheese
Add and heat through
I made this for dinner a few nights ago. It was delicious!!!
You can totally make this using food storage.
Instead of ham, use a can of Spam diced.
I have both “canned” potatoes and dehydrated potatoes that I could rehydrate. Use dehydrated onions. If you don’t have freeze-dried cheese, just omit that. For sour cream, you can use: ​
Might be good to have some on hand.​ The soup was served with a slice of Amy’s sourdough bread. Yummy! (Thanks, Amy)
Marti Shelley
