> TEOTWAWKI Blog: Salt N' Prepper & THRIVE Recipe



Salt N' Prepper & THRIVE Recipe

Wanted to pass along a great newer blog, especially for our female readers. Salt N' Prepper is a down-to-earth food storage and prep blog, and written by a young mom-to-be, Jessica Hooley. Jessica provides a unique perspective in the survival blog-o-sphere, and she's already got some great content to explore on her blog--including DIY instructions for 100 hour candles and egg carton fire starters. Definitely worth checking out.

You may also want to forward Salt N' Prepper on to the less enthusiastic/apprehensive prepper women in your life. I'm sure they'll find it a better "fit" than the traditional macho gun/knives/camo survival/prepper blogs out there.

Jessica was kind enough to pass along one of her food recipes, for THRIVE Chicken Enchiladas. You can view the entire recipe by clicking read more below!

THRIVE Chicken Enchiladas


8 Tortillas
1 T Vegetable Oil
½ C THRIVE F.D. Chopped Onion
2 Cloves Garlic
1 C THRIVE F.D. Corn
½ C THRIVE F.D. Diced Tomatoes
1 C THRIVE Instant Black Beans
2 ½ C THRIVE F.D. Chicken
½ C THRIVE Green Chili Peppers
1 C THRIVE F.D. Monterey Jack Cheese
2 (10oz) Cans Enchilada Sauce
Cooking Spray


1. Preheat oven to 375F. Reconstitute all of the THRIVE ingredients except for the onion and cheese in a medium bowl. Reconstitute the THRIVE onion and cheese in two separate bowls.
2. After the ingredients are reconstituted, sauté the onion and garlic in a large
skillet over medium heat with the 1 T vegetable oil. Sauté approximately 5 minutes.
3. Add the medium bowl full of THRIVE ingredients along with one can of enchilada sauce. Cook for 5 minutes or until freeze dried chicken has reached desired tenderness.
4. Fold in half of the reconstituted THRIVE Monterey Jack cheese.
5. Spray your baking dish with cooking spray. Fill each tortilla with ½ C of enchilada filling and roll up. Place in baking dish with seam facing down.
6. Pour the second can of enchilada sauce over the roll-ups and sprinkle with remaining half of the THRIVE Monterey Jack cheese. Bake for 10 minutes, then broil for 5 minutes. Serve hot.

NOTE: You can also add the ingredients from Step 3 dry and cook longer with additional water instead of reconstituting prior to cooking.

Jessica Hooley is the author of Salt N’ Prepper and contributor to the Army Navy Store Blog – PX Supply


  1. Great call. My wife already thinks I'm a bit obsessed with this whole subject, so maybe a blog from the fairer sex could get her to reconsider!

  2. I'll be the first to admit that I spend too much time cooking, thinking about cooking and writing about cooking, so this strikes a happy chord, because it sounds REALLY good. Thank you, Jessica.

    Yes, you and your crew can survive by choking down MRE's, energy bars and canned ravioli for a year. If the meals are actually appetizing and nutritious, everyone's morale will be MUCH higher.

  3. Just recently found your site, and now you're finding sites for me lol, thanks for the new blog to follow all of this is so interesting.


    Recipe spoiler alert! I just made chicken jerky for the first time. Yummy, but...

    There is a hard muscle organ inside the chicken, but it is not for putting in the grinder with the rest. It was the stomach, full of sand grit. Stomach can be added, but clean it out first. You'd think I would know better, the thousands of game animals I have cleaned. But never a chicken. I guess I should read some recipes too. Always more to learn...

  5. I actually found Salt N Prepper after somoeone pinned her 100 Hour Candles to Pinterest and they caught my eye. I clicked the link...at spent the next 2 hours on her site. :-D