Backpacking Dinner Recipes

DIY Dinner Recipes

End your day with a delicious, energy-restoring meal

Backpacking Dinner Recipes
Who says you can’t eat well while backpacking? After hiking all day, end the night with a dinner that isn’t short on nutrition or taste. Below is our collection of do-it-yourself backpacking dinner recipes to prepare before the hike and enjoy prior to your night’s rest.

Because the last thing you want to do while hiking or backpacking is dirty pots and pans, most of our diy dinner recipes can be prepared in just a single zip lock bag! However, Wild Backpacker recommends that when adding boiling water to your baggie, always use heavy-duty or freezer zip lock bags. Although there have been no claims of injury or illness, Ziploc® states their baggies are not intended to be used at high temperatures, so use at your own risk.

Ham and Pea Ramen

  • 1-2 packages Ramen noodles
  • 1/2 cup dried peas
  • Parmesan cheese
  • Ham
  • Red pepper flakes
At home: Repack Ramen noodles and dried peas into one zip lock bag, throwing away the flavor packs. In another zip lock bag combine cheese, ham, and pepper to taste.

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

Cheesy Bacospuds

  • 2 1/4 cup instant potatoes
  • 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 zip lock bag.

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

Tuna Spaghetti

  • 1 8-ounce package angel hair pasta
  • 1 6-ounce can or packet of tuna in oil
  • 8 dried tomatoes, sliced
  • 1 tsp dried basil
  • 1 tsp oregano
  • 1/4 cup Parmesan cheese
  • 1/2 tsp garlic powder
At home: Mix the basil, oregano, Parmesan cheese and garlic powder in a zip lock bag. Store other items separately.

On the trail: Soak tomatoes in 4 cups of water for 10 minutes or until rehydrated. 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, drain water. Leave noodles in the pot and add tuna, tomatoes, and contents of the cheese and spice bag. Stir well.
Makes 2 servings

Backpacking Biscuits

  • 2 cups biscuit mix
  • 1/4 cup powdered milk
  • 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 zip lock bag.

On the trail: Gently stir 1/2 cup water into bag. Make the dough into flat circles. Cook on pan, turning them when light brown.
Makes approx. 12 biscuits

Alpine Pasta

  • 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 zip lock plastic bag. Store pasta and other ingredients in separate bags.

On the trail: Boil 1 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

Recipe courtesy of Backpacker Magazine; June 2009

Sweet and Spicy Tuna Couscous

  • 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 zip lock plastic bag.

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

This recipe courtesy of One Pan Wonders

Beefy Noodle Bowl

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

On the trail: 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

This recipe courtesy of One Pan Wonders

Curried Rice

  • 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 zip lock bag. If you are bringing a foil pack of chicken, carry that separately.

On the trail: 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

This recipe courtesy of One Pan Wonders

Basil Parmesan Orzo

  • 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 cheese in a quart size freezer zip lock bag.

On the trail: Bring 1 cup of water to a boil and then add to the zip lock 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

This recipe courtesy of One Pan Wonders

Chicken Quinoa

  • 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 3-once foil packet of chicken
Note: True Lemon is also available at www.truelemon.com or some grocery stores. You can also substitute 1 teaspoon citrus juice or zest per packet.
At home: Combine everything, except chicken, in a quart size freezer zip lock bag. Carry the chicken separately.

On the trail: 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

This recipe courtesy of One Pan Wonders

Bacon Polenta

  • 1/2 cup instant polenta
  • 2 Tbsp shelf-stable bacon
  • 1/2 Tbsp dried onions flakes
  • 2 tsp butter powder
  • 1 tsp chicken or vegetable broth powder
  • 1/4 tsp paprika
  • 2 packets Parmesan cheese
At home: Combine everything, except the Parmesan, into a quart size freezer zip lock bag.

On the trail: 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

This recipe courtesy of One Pan Wonders