Day 1: Stir-fry. Use cooked and seasoned foods such as Carving Board chicken strips. In heavy-bottomed pan over camp stove, heat a small amount of oil. Add canned and drained water chestnuts, sweet corn and peas. When heated, add chicken. Add bottled teriyaki sauce or prepare a sauce from dry gravy mix. Serve with bread and salad from a pre-storm packaged mix.

Day 2: Grilled pork chops. Use defrosting meats. Season with dried spices and baste with canned fruit pie filling. Serve with heated canned green beans and sliced tomatoes.

Day 3: Soup and sandwiches. Heat soup in heavy-bottomed pan on camp stove or gas grill burner. Make sandwiches out of cold cuts and sliced bread. Serve with apples or oranges.

Day 4: Grill-top pizza. Place pizza crust (Boboli type) on grill rack. Top with canned pizza sauce, shredded cheese and pepperoni. Add bell pepper strips, if available. Close grill and let cook over low heat until cheese melts and bubbles. Serve with cantaloupe. Treat kids to shelf-stable pudding cups.

Day 5: Can-do dinner. Search the cupboard for Asian-inspired heat-and-eat meals. Bring to serving temperature in heavy-bottomed pan on camp stove. Serve with Mandarin orange slices.

Day 6: Omelets to order. If you stored food properly, your eggs will be safe. With fry pan on camp stove, cook beaten and seasoned eggs. Add cut up fresh veggies or from the cupboard (drained and blotted-dry canned green beans, sweet corn, etc.) and cold cut strips. Serve with fruit cocktail.

Day 7: Soup to nuts. Warm canned soup and serve with tuna fish sandwiches. Fresh fruit and packaged nuts are good after-dinner treats.