Backpacking Dinner Recipes

• 1 1/2 cup instant rice
• 1/2 cup freeze-dried mixed vegetables
• 1 Tbsp dried chives
• 2 tsp lower sodium bouillon
• 1/2 tsp granulated garlic
• 1/4 tsp dried powdered ginger
• 1/4 tsp red pepper flakes
• 1/4 tsp sugar
• 2 pkt soy sauce
• 3 oz Spam single packet
• 1 Tbsp vegetable oil (1 packet)
• 2 fresh eggs, in shell
• 2 cups water

Note: fresh eggs carry well in the cooler months, just cut off part of a cardboard egg box and carry in your pot, padded with paper towels.

At home: Pack the rice, vegetables and all the seasonings in a quart size freezer bag. Tuck the soy sauce, oil, and Spam in with it.

In camp: Bring 2 cups water to a near boil. Add to the rice bag, stir well, seal tightly and let sit for 15 minutes to rehydrate. Heat the oil over a medium flame in a non-stick trail wok or 2 liter pot and add in the Spam. Cube up and stir-fry till turning golden. Add in the cooked rice and stirconstantly till smelling great. Splash on the soy sauce to taste and mix in. Make a hole in the center and crack the eggs into it. Start scrambling them and then toss with the rice. Pull off the heat as soon as the eggs are setting up.
Makes 2 servings

• 2 4.4-ounce Knorr Butter & Herb pasta packets
• 4 ounces pepper-coated salami, diced
• 2 ounces sun-dried tomatoes
• 6 green onions, chopped
• 5 ounces Gruyère cheese, grated

At home: Put tomatoes into a ziplock plastic bag. Store pasta and other ingredients in separate bags.

In camp: Boil a cup of water and pour it over tomatoes. In separate pot, cook pasta according to package instructions. While pasta simmers, chop softened tomatoes. After pasta cooks for 5 minutes, add all ingredients and stir until noodles are done.
Makes 2 servings

• 1/3 cup couscous
• 2 Tbsp dried mixed vegetables
• 1 5-ounce package sweet & spicy flavored tuna

At home: Combine the couscous and vegetables in a ziplock plastic bag.

In camp: Add just enough water to cover. Stir well. Let sit for 5 minutes. Just before serving, stir in the tuna.
Makes 1-2 servings

• 3 Tbsp beef jerky, shredded
• 1 3-ounce package ramen noodles
• 1 1-ounce package instant onion soup
• 2 Tbsp mixed vegetables
• 1/4 tsp garlic powder
• 1/4 tsp ground ginger
• 1/2 tsp dried cilantro
• 1-2 packets soy sauce to taste

At home: Discard the flavor packet from the ramen noodles, and combine all of the dry ingredients in a quart size, freezer ziplock bag.

In camp: Boil about 2 cups of water. Add water to zip lock bag, then stir well until noodles are soft and vegetables are rehydrated. Season with soy sauce to taste.
Makes 2 servings

• 1 twin pack 8″ boboli pizza shells
• 1 boboli pizza sauce pouch (5-ounce)
• 1⁄2 package pepperoni slices (1 1/2-ounce)
• 2 pieces string cheese
• 8 olives of choice
• 2 Tbsp olive oil (or 2 packets)
• 2 paper towels

At home: Pack the olive oil in a spill-proof container. Carry the olives in a snack size ziplock bag.

In camp: Lay the paper towels down as a clean work surface. Divide the pizza sauce between the 2 shells, spreading it on the cheese side of the shell. Top each pizza with half of the pepperoni. Cut or break apart the olives and cheese and divide between the shells. Using a wide fry pan lid or 2 Liter pot, heat it over a low flame. Add in half of the oil and carefully pop the pizza in. Cover tightly and let gently heat for 5 minutes. Repeat for the second pizza.

Note: String cheese carries well in your pack for a couple days. It will get soft and may be oily, but is fine to use. Shelf stable pepperoni is sold in the pre-packed deli meat aisle – look for “refrigerate after opening” on the packaging.
Makes 2 pizzas

• 1-2 packages ramen noodles
• 1/2 cup dried peas
• Parmesan cheese to taste
• Ham to taste
• Red pepper flakes to taste

At home: Repack oriental noodles and dried peas into one ziplock freezer bag, throwing away the flavor packs. In another ziplock bag combine ham, pepper, and cheese.

In camp: Add noodles and peas to a pot of boiling water. Once cooking, drain the water. Mix in ham, red pepper, and parmesan cheese.
Makes 1 serving

• 1 8-ounce package angel hair pasta
• 1 6-ounce can or packet of tuna in oil
• 8 sun dried tomatoes, sliced
• 1 tsp dried basil
• 1 tsp oregano
• 1/4 cup parmesan cheese
• 1/2 tsp garlic powder
• 4 cups water

At home: Mix the basil, oregano, parmesan cheese and garlic powder in a ziplock bag. Store other items separately.

In camp: Soak tomatoes in 4 cups of water for 10 minutes. Remove the tomatoes from water and bring to a boil. Break the angel hair pasta in half and add to the boiling water. Cook pasta until done, usually around 5 minutes. Drain water. Leave noodles in the pot and add tuna, tomatoes, and contents of the cheese and spice bag. Stir well.
Makes 2 servings

• 2 1/4 cup instant potato flakes
• 1/2 cup instant dry milk
• 1 packet Butter Buds
• 1 1/2 Tbsp dried parsley flakes
• 1 1/2 Tbsp dried onions
• Salt and pepper to taste
• 3/4 cup crumbled bacon
• 1 package powdered cheese spread

At home: Add all ingredients into quart size freezer ziplock bag.

In camp: Bring 4 1/2 cups (less if using fresh cheese) to boil. Add water to bag, and stir well. Let stand, and add more water if needed.
Makes 4 servings

• 4 ounces cooked and dehydrated curly/corkscrew pasta
• 1/4 cup golden raisins
• 2 Tbsp dehydrated sliced black olives
• 1/4 cup chopped walnuts or pine nuts, toasted
• 3 Tbsp Parmesan cheese

Dressing:

• 2 Tbsp olive oil
• 1 packet lemon juice
• 1 packet mustard
• 1/2 tsp each dried basil, oregano and dill
• 1 Tbsp dehydrated shallots or onions
• 1/4 tsp pepper
• Salt to taste

At home: Add pasta, raisins, and olives into quart size freezer ziplock bag. In a small snack size ziplock bag, combine the dressing ingredients. Seal and shake well.

In camp: Cover the pasta, raisins and olives with boiling water. Seal well, and let sit for 10-15 minutes. Drain off any remaining water carefully. Pour dressing over pasta, seal the bag tightly and toss to coat. Add in the nuts, stir in and toss with Parmesan cheese to taste.
Makes 1 serving

Note: The olives dry well on a tray with the same time as the pasta. For ease, buy canned sliced olives and drain well. This would be considered a "warm" salad. One could cool it down by sealing it tightly and chilling it in a cold stream. It would work well with chicken or cubed cheese added in as well-or any freeze dried vegetable that is liked (add in with water).

• 1 cup instant rice
• 1/2 Tbsp curry powder
• 1 Tbsp dried onion flakes
• 1/4 Tbsp sugar
• 1/2 Tbsp chicken or vegetable bouillon
• 1/2 tsp garlic powder
• 1/8 tsp ground turmeric
• Chopped cashews, optional
• Salt to taste

At home: Combine everything in a quart freezer ziplock bag. If you are bringing a foil pack of chicken, carry that separately.

In camp: Bring 1 cup of water to a boil. Add to rice mix and steam inside bag for 1-2 minutes or until the rice is tender. Serve topped with chopped cashews.
Makes 1 serving

• 1/2 cup instant rice
• 3 Tbsp cheese sauce powder
• 1 Tbsp dried powdered milk
• 1 Tbsp dried veggie mix or freeze dried vegetables
• 3-5 oz can of chicken
• Salt to taste

At home: Combine all ingredients into a quart sized freezer ziplock bag.

In camp: Add 1 cup boiling water and chicken with liquid. Stir and let sit for 5-10 minutes.
Makes 1 serving

• 1/2 tsp butter flakes
• 1/2 cup orzo pasta
• 1 tsp dried basil
• 1/2 tsp dried parsley
• 2 Tbsp freeze dried corn
• 3 single serving Parmesan or Romano cheese packets

At home: Combine everything but the cheese in a quart size freezer ziplock bag.

In camp: Bring 1 cup of water to a boil and then add to the ziplock bag. Simmer for 5 minutes or until the pasta is cooked. Add more water if needed. Stir in the cheese just before serving.
Makes 1 serving

• 2 cups biscuit mix
• 1/4 cup powdered milk
• 1/2 cup water
• 1/2 tsp dried parsley
• 2 Tbsp freeze dried corn
• 3 single serving Parmesan or Romano cheese packets

At home: Combine mix and milk into a quart size freezer ziplock bag.

In camp: Gently stir water into bag. Make the dough into biscuit shapes. Cook on pan, turning them when light brown.
Makes 12 biscuits

• 1/2 cup quinoa
• 1 Tbsp dried chives
• 1 packet of True Lemon
• 1/4 tsp ground coriander
• 1/4 tsp ground cumin
• 1/4 tsp paprika
• 1 3oz foil packet of chicken

At home: Combine everything, except chicken, in a quart size freezer ziplock bag. Carry the chicken separately.

In camp: Bring 1 cup of water to boil. Add the quinoa and spices. Reduce heat and simmer for 10-15 minutes, or until quinoa is tender. Add the chicken, toss and serve.
Makes 1 serving

• 1 cup instant rice
• 1/3 cup instant milk
• 1 package of Four Cheese sauce blend
• 1/2 tsp butter powder
• 1/2 cup dehydrated hamburger

At home: Combine all ingredients into a quart size freezer ziplock bag.

In camp: Add 1 1/2 cups of boiling water, stir well, and let sit for 10 minutes. Stir and eat.
Makes 1 serving

• 1/2 cup instant polenta
• 2 Tbsp shelf-stable bacon
• 1/2 Tbsp onion flakes
• 2 tsp butter powder
• 1 tsp chicken or vegetable broth powder
• 2 packets Parmesan Cheese

At home: Combine everything except the Parmesan in a quart size freezer ziplock bag.

In camp: Bring 1 1/2 cups of water to a boil. Add the polenta and simmer until cooked and creamy. Top with the Parmesan cheese.
Makes 1 serving

• 1/2 cup instant polenta
• 2 Tbsp shelf-stable bacon
• 1/2 Tbsp onion flakes
• 2 tsp butter powder
• 1 tsp chicken or vegetable broth powder
• 2 packets Parmesan Cheese

At home: Combine everything except the Parmesan in a quart size freezer ziplock bag.

In camp: Bring 1 1/2 cups of water to a boil. Add the polenta and simmer until cooked and creamy. Top with the Parmesan cheese.
Makes 1 serving

• 2 cups instant rice
• 1/4 cup freeze dried vegetables, mixed
• 1/2 cup dried hamburger
• 2 Tsp beef bullion
• 1/2 tsp granulated garlic
• 1 tsp dried parsley
• 1/2 tsp dried thyme
• 1 oz Swiss cheese

At home: Combine all ingredients except cheese into a quart size freezer ziplock bag.

In camp: Add 2 2/3 cups boiling water, stir well and let sit for 10 minutes. Top with Swiss cheese.
Makes 2 servings