Be Prepared for Hurricane Season

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From June 1 to November 30, it is important to be prepared for hurricane season. It is especially important to prepare and organize your kitchen for this time of year as food and water are necessary items you need to have on hand in case of an emergency. Make sure that your household is prepared for this event by creating an evacuation plan, assembling disaster supplies such as food, water, cash, and batteries, getting an insurance checkup, relying on accurate forecasts such as from the National Hurricane Center, and determining shelter options in your house. As for food, allow yourself time to review the following instructions to have an action plan in place. Use appliance thermometers to determine whether food is safe during a power outage. Freeze refrigerated items (poultry, fresh meat, and leftovers). Make ice cubes, freeze gel packs in advance, and if possible, buy a cooler. Buy non-perishable items that you can have access to for long periods of time. Discard perishable food (eggs, milk, soft cheeses, meat, etc.). And remember, when in doubt, throw it out! Avoid consuming questionable food.

Try the following recipe courtesy of the More in My Basket program from NC State University Extension. For more information on Food for Thought programs, check us out online or email

One Pan Spaghetti

From MoreFood – serves 10

½ lb lean ground beef/turkey

1 medium onion, chopped

3 ½ cups water

1 can (15oz) tomato sauce

2 tsp dried oregano

½ tsp sugar

½ tsp garlic powder

½ tsp rosemary

¼ tsp pepper

2 cups (12oz) broken spaghetti

1 cup shredded parmesan cheese

Brown meat and onions in a large skillet over medium-high heat (300 degrees in an electric skillet). Drain fat. Stir in water, tomato sauce, and spices. Bring to a boil. Add spaghetti, cover pan, and simmer for 10-15 minutes, stirring often to prevent sticking. When spaghetti is tender, top with grated cheese.

Nutritional Information: 220 calories, 5g fat, 12g protein, 2g fiber, 3g sugar