Power’s Out: Let’s Eat!

By More Food

When hurricane season hits, most of us are busy boarding up windows and purchasing batteries, but there’s one crucial element many overlook: how you’ll eat and prepare food when the power goes out. We’ve compiled five food tips and simple, no-cook recipes to prepare if the power goes out during bad weather.

Tip #1: Have a food preparation kit

Keep a dedicated food preparation kit readily accessible. This kit should include cleaning wipes, plastic utensils, disposable plates and cups, a manual can opener and a bottle opener. When washing dishes isn’t possible, single-use items offer a practical solution.

Tip #2: Stock up on shelf-stable basics

Purchase cost-effective ingredients with long shelf lives. Excellent choices include rice, dried beans, oatmeal, powdered milk and canned soup. When stored properly in cool, dry conditions, many of these can last for years, providing a reliable foundation for emergency meals. Create a multi day meal plan to remove the stress of having to think about what ingredients can be combined for meals or snacks.

Tip #3: Keep cans in the pantry

Ensure your pantry is well-stocked with a variety of canned foods such as canned meat, fish, pasta, soup and vegetables. Always check expiration dates and try to use cans within one year. Avoid buying cans that are dented, rusted or bulging, as these may indicate spoilage. In a power outage, most canned foods can be eaten straight from the can unless the label specifies otherwise. Canned kippers, vienna sausage, or sardines and crackers make a great snack.

Tip #4: Utilize your freezer and a cooler

Fill your freezer with containers of water. You can move items from your refrigerator into the freezer as soon as the power goes out to extend their freshness for as long as the freezer remains cold. When the power goes out, these frozen containers will help keep perishable items like cheese and meats cold for extended periods. Additionally, a mini cooler can be used to store prepared meals that don’t require reheating, like salads or soups.

Tip #5: Consider a camping stove or a gas grill with a burner attachment (for outdoor use)

A small camping stove can be a valuable emergency cooking device for outdoor use (if conditions permit). A gas grill with a burner attachment is another option if you have one. If you don’t have access to either of these devices, preparing food without electricity is still possible with the creative recipes and meal ideas below.

Simple No-Power Recipes: 

No-Cook Nachos

Serving size: 2

Ingredients:

  • 1 bag of Fritos or tortilla chips
  • 1 can of chili (15 oz)
  • ½ cup of shredded cheddar cheese (from your refrigerator)
  • ¼ cup diced fresh onion (if available and needs to be used)
  • ¼ cup of fresh tomato (if available and needs to be used)
  • ¼ cup of olives (if available and needs to be used)

Instructions:

  1. Open the bag of Fritos or spread tortilla chips on a plate.
  2. Spoon the canned chili directly over the chips.
  3. Top generously with the shredded cheddar cheese and diced onions, tomatoes and olives. This meal is best enjoyed on the first day of a power outage, utilizing perishable ingredients from your refrigerator before they spoil.

Southwest Bean and Corn Salad

Serving size: 4

Ingredients:

  • 1 can of black beans (15 oz)
  • 1 can of corn (15 oz)
  • 1 jar of salsa  (16 oz)
  • ¼ cup of vinaigrette-style salad dressing
  • 1 bag of Fritos or tortilla chips (optional)
  • Salt and pepper to taste
  • Optional: ¼ cup chopped canned bell peppers, or olives (from a jar)

Instructions:

  1. In a medium bowl, combine the rinsed black beans, drained corn, salsa and vinaigrette dressing.
  2. Stir well to combine all ingredients.
  3. Season with salt and pepper to taste. If using, add chopped canned bell peppers or olives. 
  4. For a crunchy texture in the salad, crush 1 cup of Fritos and stir them into the salad just before serving.
  5. Serve immediately, using the remaining Fritos or tortilla chips for scooping, if desired.

Three Bean Salad

Serving size: 4

Ingredients: 

  • 1 can of kidney beans (15 oz), rinsed and drained
  • 1 can of chickpeas (15 oz), rinsed and drained
  • 1 can of pinto, red or white beans, rinsed and drained
  • ¼ cup of olive oil or other shelf-stable oil
  • 2 tablespoons of vinegar (such as apple cider or white vinegar)
  • ½ teaspoon of dried parsley 
  • Optional: Add any vegetables you have in the fridge such as onions or celery
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the rinsed and drained kidney beans, chickpeas and the third can of beans.
  2. In a small separate bowl, whisk together the olive oil, vinegar, dried parsley, any optional vegetables, salt and pepper until well combined.
  3. Pour the dressing over the beans and mix.
  4. Allow the salad to sit for at least 15-20 minutes at room temperature for the flavors to combine. Then serve as is.

Tuna salad with Crackers

Serving size: 1-2

Ingredients:

  • 1 can of tuna (5 oz), or 1 pouch of tuna (2.6 oz)
  • 2 tablespoons of mayonnaise (shelf-stable packets are ideal for emergencies)
  • Salt and pepper to taste
  • 1 package of crackers

Instructions:

  1. In a small bowl, shred the drained tuna with a fork.
  2. Stir in the mayonnaise, salt and pepper.
  3. Mix well until combined.
  4. Serve immediately on crackers.

Overnight Oatmeal

Serving size: 1

Ingredients:

  • ½ cup of old fashioned oats
  • ½ cup of shelf-stable soy, nut or canned milk
  • 1 tablespoon of peanut butter
  • 1-2 tablespoons of honey or sugar (optional)
  • Pinch of cinnamon
  • Optional: ¼ cup of chopped dried fruit (raisins, cranberries) or nuts for added texture and nutritional value

Instructions:

  1. In a jar or sealable container, combine the oats and shelf-stable milk.
  2. Stir in the peanut butter, honey/sugar (if using) and cinnamon (if using).
  3. Add any optional dried fruit or nuts.
  4. Stir again to ensure everything is mixed.
  5. Cover and let sit at room temperature for at least 4-6 hours, or overnight, until the oats have softened and absorbed the liquid. Serve cold.

By planning how you’ll eat and prepare food when the power goes out, you are securing your family’s access to nutritious food. Applying for the Supplemental Nutrition Assistance Program (SNAP) can be a valuable aid to this process. To browse and print more easy, no-power recipes to help you prepare, visit morefood.org and click on “Blogs & Recipes”.  To ask questions about SNAP, or to get help with applying, contact the More In My Basket staff:

Visit: morefood.org 

English Toll Free: 1-855-240-1451

Spanish Toll Free: 1-888-382-7105

Photo by Erick Su ✪ on Unsplash

Sources:

“Build a Kit.” Ready.gov. Department of Homeland Security. Accessed July 2025. www.ready.gov/kit

“Food and Water Safety During Power Outages and Floods.” US Food & Drug Administration, March 5, 2024. https://www.fda.gov/food/buy-store-serve-safe-food/food-and-water-safety-during-power-outages-and-floods. 

“How To Cook During A Hurricane Power Outage?” Safecastle.com. July 13, 2024. https://www.safecastle.com/blogs/safecastle-blog/how-to-cook-during-a-hurricane-power-more.

“No-Sugar Three Bean Salad.” Allrecipes.com. January 7, 2022. https://www.allrecipes.com/recipe/86229/no-sugar-three-bean-salad/ .

“Preparing a 2-week emergency food supply.” extension.umn.edu. University of Minnesota Extension. Last reviewed 2025. Accessed September 2025.

“Preparing an Emergency Food Supply, Short Term Food Storage.”  College of Family and Consumer Sciences at University of Georgia, last reviewed March 2020, https://www.fcs.uga.edu/extension/preparing-an-emergency-food-supply-short-term-food-storage.

Chilir, Hormel. “Chili Nachos.” Allrecipes.com. December 24, 2024. https://www.allrecipes.com/recipe/240380/chili-nachos/. 

Jenne. “Zesty Black Bean and Corn Salad.” Sweetpotatosoul.com. February 7, 2025. https://sweetpotatosoul.com/black-bean-and-corn-salad/.
Mullins, Brittany. “Overnight Oats.” eatingbirdfood.com. Last modified April. 5, 2025. https://www.eatingbirdfood.com/summer-overnight-oats/ .