• Cooked carrots and celery and onions
• Thinly sliced mushrooms
• Green onions and Parsley
• Rotisserie chicken
• Raman noodles

Rehydrate in 3 minutes with boiling water.

Her tips:

• Have a really flavorful, rich bone broth to freeze dry. Also note, I don’t know many people that have had much luck freeze drying store bought commercial bone broth as they appear to be mostly water so not much is left.
• Season your mirepoix well with salt and pepper. It should taste good enough to eat as a side dish. The goal is not to add fat as that affects storage capabilities as freeze dryers don’t do too great with fats. With that, I cooked my veggies in a seasoned, dry cast iron skillet and when the salt cooked out some liquid I tossed the lid on give them a steam.