Emergency Meal Recipes for Quarantine

Emergency Meal Recipes for Quarantine

Good To-Go dehydrated meals are amazing straight out of the bag. That’s the idea: just add boiling water and enjoy a delicious meal anywhere, anytime. However, it’s also encouraged for you to get creative by adding your own ingredients for a truly unique experience. This is perfect for those using Good To-Go meals for emergency purposes, such as quarantine or during a power outage.

For each meal we offer a few readily available, inexpensive and easy-to-prep ingredients that you can add to our meals, labeled TIER ONE. These recommendations pair perfectly with each meal and are sure to raise your expectations of what dehydrated food can taste like.

For those willing to invest more time, or perhaps looking to further stretch out their supply of Good To-Go meals, we offer a TIER TWO option complete with a recipe and helpful tips on how to add the ingredients to your prepackaged entrée.

If you do not have access to certain ingredients, substitute with something else that might work in a pinch. Use these recipes as as suggestions to help you get creative. Dig into that pantry and roll with it!

Keep in mind that if you prefer to rehydrate our meals on a stove top, though it’s not necessary, you can do so. Simply empty the contents (remove oxygen absorber and any additional ingredient pouches first) of the pouch into a pot, add the recommended amount of water, stir well and bring to a full boil. Once a boil is reached, cover and reduce to a simmer. Check and stir often, simmering until you reach a desirable consistency.

Each emergency recipe serves two and was created to work in tandem with our double serving meals, so please adjust accordingly if need be.

Smoked Three Bean Chili


  • ¼ cup scallions, sliced
  • 1 jalapeno, sliced
  • ½ cup jack cheese, shredded

Place ingredients atop rehydrated Smoked Three Bean Chili meal.


Ground beef w/ garlic and onion (vegan beef substitute if desired)

  • ½ lb ground beef
  • 3 garlic cloves, chopped
  • ½ medium yellow onion, diced
  • 2 tsp olive oil
  • Salt and pepper to taste

PREP IT – In a sauté pan, over medium heat, add oil and ground beef. Almost finish browning the beef. Add onion and continue cooking until onions have caramelized. Add garlic and cook another minute or so. Season to taste.

ADD IT – Add to Smoked Three Bean Chili before rehydrating. As the ground beef may absorb some liquid, add additional water as needed.

Herbed Mushroom Risotto:


  • 2 tbsp parmesan cheese, grated
  • 4-5 basil leaves, thinly sliced
  • 1 bunch asparagus, cut into ¾” pieces

Add asparagus to meal when adding boiling water.

Place parmesan and basil atop rehydrated Herbed Mushroom Risotto meal.




Crispy bacon

  • 1 lb bacon, sliced (vegan bacon substitute if desired)

PREP IT – On a baking sheet, lay flat all strips of bacon. Bake in oven preheated to 400° F. Cook until desired doneness. Allow to cool. Cut into strips.
ADD IT – Stir into the Herbed Mushroom Risotto once rehydrated.



Thai Curry:


  • ¼ cup scallions, sliced
  • 3 sprigs cilantro, picked with stems removed
  • 1-2 Thai chiles, sliced (if you like it hot)

    Place ingredients atop rehydrated Thai Curry meal.



    Coconut marinated chicken thighs

    • 1 lb chicken thighs, boneless, skinless
    • ½ can coconut milk
    • 1 lime, zest and juice of
    • 2 tsp sriracha
    • 2 garlic cloves, crushed
    • 2 tsp fresh ginger, grated (approx. 2” piece ginger root)
    • ½ tsp salt
    • Pinch of black pepper

    PREP IT – Combine all marinade ingredients except chicken, mix well. Add chicken to the marinade. Store in a well-sealed container. Refrigerate and marinate overnight (or minimum three hours).
    ADD IT – Rehydrate Thai Curry per directions. While the meal is rehydrating, cook chicken fully in a pan, over medium high heat. Slice and add to rehydrated meal.


      Classic Marinara with Pasta:

      TIER ONE

      • 2 tbsp parmesan cheese, grated
      • 4-5 basil leaves, torn
      • Crushed red pepper flakes, to taste

      Place ingredients atop rehydrated Classic Marinara with Pasta meal.

      TIER TWO

      Sautéed artichoke hearts and kalamata olives

      • 1 14 oz can artichoke hearts, sliced into quarters
      • 1/3 c kalamata (or similar) olives, pitted and halved
      • 1 garlic clove, chopped
      • 1 tsp fresh oregano, chopped
      • 1 tbsp olive oil
      • Salt and pepper to taste

      PREP IT – Separate main ingredients into two sealable bags. In one place artichokes and olives. In another, the garlic and oregano.
      ADD IT – Rehydrate Classic Marinara with Pasta per directions. In a sauté pan, over medium heat, add oil. Immediately add artichokes and olives. Sauté until artichokes brown slightly. Add garlic and oregano and cook another minute or so. Season to taste. Add to rehydrated meal.

      Pad Thai:

      TIER ONE

      • 1 cup bean sprouts
      • 3 sprigs cilantro, picked with stems removed
      • ¼ cup extra peanuts (in addition to the meal’s peanut pack)

      Place ingredients atop rehydrated Pad Thai meal.

      TIER TWO

      Shrimp with garlic and lemongrass

      • 1 lb raw 16/20 shrimp, peeled and deveined
      • 2 garlic cloves, chopped
      • 1 tbsp lemongrass, chopped fine w/ food processor
      • 3 tbsp canola oil
      • 1 tbsp honey
      • ½ tsp salt
      • Pinch black pepper

      PREP IT – Combine all ingredients except shrimp, mix well. Add shrimp to the marinade and coat well. Refrigerate and marinate overnight (or minimum three hours).
      ADD IT – Rehydrate Pad Thai per directions. Shrimp can be cooked in a pan over medium-high heat (or skewered and cooked over an open fire, if desired). Add to rehydrated meal.


        We hope these easy recipes can provide you with some ideas to make quarantine a little bit easier. A good meal, time spent with family, and even a little distraction can make a world of difference during these uncertain times.

        From our family to yours, Cheers!

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