Whether you're hiking the Appalachian Trail or the Pacific Rim, camping in the Rocky Mountains or Sierra Nevada, or off-roading on adventures, making your own MRE meals is a must. And if you're the type who likes to be prepared for anything, from a zombie apocalypse to everyday emergencies, having meals ready to eat (MRE) is essential. Not only can you have food you enjoy, but you can also have meals that are as simple as adding water and eating. With modern home freeze-dryers and dehydrators, your options are almost endless. However, just like any task, having the right equipment and bags for the job is crucial.

Why Stand-up Is Best

I recommend using gusseted or stand-up style bags for MRE meals. These bags make adding water safer, especially hot boiling water. The zip allows the food to steep in the bag once you add water. Backpackers often add water in the morning (for dehydrated meals), and in a few hours, the food is ready to eat. Some use boiling water, while others just add water and let it steep until lunch or dinner. Whatever method you choose, just use caution or test it for your specific needs—what matters most is that your food gets rehydrated properly.

New 7.5 mil Wide Gusset Mylar Stand-Up Pouches - Ideal for Making Your Own MREs

Our new 7.5 mil wide gusset Mylar stand-up pouches have just arrived, and they are perfect for making your own MREs! Made from high-quality Mylar material, these pouches are 7.5 mils thick and feature a wider gusset bottom, making it easier to eat directly out of the bag. I find that cutting just below the zipper allows for easier access to the food.

While these new pouches are ideal for preppers, hikers, backpackers, campers, and for care packages for your loved ones in the military, you can also use other options like our 7 mil Gusset Mylar bags or the 5 mil Metalized Stand-up bags. Making your own MREs results in far better meals than the freeze-dried options you can purchase.

Freeze-dried MRE

Freeze-drying equipment can be expensive, but in my opinion, it's the next best thing for preparedness after Mylar bags and oxygen absorbers. If you have the funds, I highly recommend purchasing one. There are many brands available now, including Harvest Right, Blue Alpine, and the Cube, which are some of the home freeze-dryers on the market at the moment.

Freeze-dried food can last for decades! Not only does it have incredible shelf life, but it also tastes just as good as when you made it. Freeze-drying preserves the nutritional value and flavor of the food. It’s easy to reconstitute items like chicken, meals, vegetables, breakfast foods, fruits, and desserts. Freeze-dried ice cream and fruits are particularly amazing and can be enjoyed as they are, without needing to reconstitute. You can make healthy treats for yourself, your kids, or even for sale. Many of our customers freeze-dry candies and more, and candies look best in our clear front stand-up pouches. Stand Up Pouches | PackFreshUSA

When comparing freeze-dried foods to other types of emergency food storage, here's a quick rundown:

• Freeze-Dried Foods: These can last for decades, maintaining their nutritional value and flavor. They are easy to reconstitute and can be enjoyed as meals or snacks.
• Dehydrated Foods: Typically last a few years at most. While they’re lightweight and space-saving, their shelf life is shorter compared to freeze-dried options.
• Canned Foods: Home-canned foods generally last 1-3 years. Store-bought canned goods can last 2 or more years beyond their sell-by date, making them a reliable option but not as long-lasting as freeze-dried foods.

Dehydrated Meals

A dehydrator removes moisture from food using heat and a fan, which causes the food to shrink and sometimes develop sharp edges. For storing dehydrated foods, thicker Mylar bags, such as 7 mil, are ideal because they provide extra protection against punctures. While you can use thinner bags, there’s a risk of puncturing if the bag is moved around a lot, so consider the thickness carefully.

Weight is a significant concern for hikers, where every ounce counts. Many hikers opt for thinner bags to save weight, and while 3 mil stand-up pouches can last for a decade or more, the 7 mil is superior for ultimate protection. For hiking, the lighter, thinner options can still offer excellent oxygen transmission protection and safeguard your food. Just ensure the bags have a metalized layer for effective protection.

You can pick up a dehydrator for about $50 to $300.00.

Check out these links for more food dehydrating information:
Adventures in Food Dehydrating - PackFreshUSA

 Dehydrating & Storing Vegetables - PackFreshUSA

Freeze-dried Meals Ideas

Making your own MRE is easy. Here are some fun recipe ideas!

Lasagna Soup

This recipe is fantastic and incredibly easy to make! You can prepare it in a crock pot, electric skillet, or on the stove. Using a crock pot allows you to start the soup in the morning, set it on low, and let it cook while you’re at work. When you get home, dinner will be ready in about an hour with just a few simple steps.

Here’s how:

1. Prep the Crock Pot: Turn it on high and add your noodles. You can break up lasagna noodles or use bow tie noodles, which I also love.
2. Cheese Mix: Prepare a cheese mixture to either dollop on top or mix into the soup when serving. I prefer using cottage cheese because it provides double the protein compared to ricotta. To get a smooth consistency, I blend the curds with an immersion blender.

The result is a hearty, stew-like consistency, making it one of my easy go-to meals.

MRE Lasagna Soup - Part 1

MRE Lasagna Soup - Part 2  

LASAGNA SOUP

1 lb. lean ground beef or chicken/turkey

1 medium white onion

1-2 tablespoon garlic

1 tablespoon Italian seasoning (I used more like 2 or 3)

1 tsp garlic salt

1 can crushed tomato (28 oz)

1 jar of marinara sauce (24 oz)

1 quart of beef stock, but you can use vegetable or chicken stock

Pasta

Lasagna noodles broken down or bowtie pasta is a great substitute.

Cheese Mix

2 cups cottage cheese (immersion blend it)

1 cup parmesan cheese grated

2 cup of mozzarella cheese (use 1 cup and reserve the rest)

Basil leaves (5-6 leaves) rolled and cut in slices

Brown the ground beef. I add the onion in when the beef is about ½ way cooked. Add in the garlic and other seasonings just before the beef is done. Stir in the crushed tomatoes and marinara sauce. Stir to combine. Add the stock and lid.

(If using a crock-pot) cook the ground beef and onions to ½ cooked. I then add it to the crock pot with the other main ingredients minus the Cheese mix.

About an hour before dinner, turn the crock pot on high and add in the pasta (break lasagna noodles down or use bow tie paste) . I used about ½ the box of lasagna or 2ish cups of bow tie pasta. Stir into the soup mix. Cook until tender. Add in the 1 cup reserved mozzarella cheese.

Stir to combine the cheese mix. If you are eating right away, then you can add it into the soup or dollop it on top.

If you are not freeze-drying this, use Italian sausage instead. I have also made this in an electric skillet and on the stove in a pot.

CHILI for MRE meals 

1 lb. 93% / 7% lean ground beef

1 medium onion chopped

1 medium green bell pepper

1 tablespoon Garlic

1 garlic/salt

½ tsp black pepper

1 - 2 tsp chili powder

3 (15 oz) cans of Mixed Chili Beans in chili sauce

1- can of pinto beans (15.5 oz) drained

10 oz can of diced tomatoes / can use Rotel style

Cumin is also tasty. (½ to 1 tsp.)

I used an electric skillet, but you can do this on the stove as well. Brown the lean ground beef. When the ground beef is about ½ way cooked add the onions and bell peppers. Once the ground beef is cooked. Put the lid on and let steam to soften the bell peppers and onion more (2 minutes). Add the garlic, garlic salt, pepper, and chili powder. Add the diced tomatoes or Rotel. Mix and then add 3 cans of the Mixed Chili Beans in chili sauce 15 oz. Add the drained can of pinto beans (15.5 oz). Get it to a boil and then cover and turn on low. Let heat for 15-20 minutes and when you are ready to serve. I love adding a dollop of sour cream and a good sprinkle of cheese. 

Green Chili Beef Stew

I served this over some rice, but you can also add some barley into the stew as you are making it. Also, adding vegetables like green beans would be an added bonus. This has a great broth that is not only full of flavor, but you want some crusty bread to dip it into.

2 lbs. of beef chuck cut up into big bite size pieces

1 large onion (chopped)

1 - 2 tablespoons olive oil

1 can pinto beans drained and rinsed

1 7 oz can of green chili (I used mild)

1 28 oz can of diced tomatoes

3 tablespoons of beef bouillon

2 - 4 cups beef broth. (4 cups but if you don’t add rice a the end use less)

2 heaping tablespoons of garlic minced

Salt to taste

¼ teaspoon of black pepper

Add On - shredded cheese (cheddar or Monterey cheese)

Rice or vegetables like corn or green beans. Or your vegetables of choice.

Brown the beef and onion in oil. You can cook this on the stove, Crock Pot, or Instant Pot.

I cooked mine on high in the crock pot and it took about 4 hours plus on high. Drain any juice as you can off the beef and onions as you brown it. Once brown and onions are translucent then transfer to the pot. Add your other ingredients and adjust the setting to high or low depending on how long you want the pot to cook (instant pop or crock-pot). The stove you would keep on a low setting to allow the meat to get tender.

Download these MRE Recipes Here: MRE Recipes

These are great meals not only to add to your food rotation, but they are perfect to add into your freeze drier. Check out these other MRE meals;
Meals in a Mylar: "The Main Course" - Freeze Dried Version - PackFreshUSA
Meals in Mylar: "Break The Fast" - PackFreshUSA

Happy prepping,

Ola D Griffin

Long-term Food Storage Expert

Customer Service, Safeguard Brands, Inc. dba PackFreshUSA

YouTuberPandemic Prepsters - YouTube

Instagram -Ola Dee Griffin (@Preparedness101) • Instagram Photos And Videos

Tiktok -Oladeegriffin (@Oladeegriffin) | TikTok

PackFreshUSA is featured in this Meat + Poultry Magazine article on using oxygen absorbers with jerky.

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