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12 recipes
Front & Backcountry Desserts
6 recipes
Wholesum Recipes
12 recipes
Gluten-Free Options
17 recipes
Vegetarian Options
33 recipes
WRFI's Backcountry Meals
32 recipes
Dutch Oven Recipes
11 recipes
Outdoor Eats
Recipes
Mighty Mac n Cheese
Mac Noodles
Butter
Powdered Cheese
Broccoli Crowns
Canned Chicken
Shredded Cheese
Ecology Project
One-Pot Spiked Lentils
Spike (seasoning salt)
Balsamic
Crackers
Cheese
Carrots
Red lentils
Rice (instant)
WRFI
Quinoa Pilaf
Ginger (fresh)
Garlic (cloves)
Veggie soup mix (dried)
Quinoa
Nuts
WRFI
One-Pan Pasta
Linguine Pasta
Yellow Onion
Salt
Cherry Tomatoes
Garlic Cloves
Red Pepper Flakes
Olive Oil
Black Pepper
Water
Parmesan Cheese
Fresh Basil
Sundried Tomatoes
Italian Sausage
White beans
Pine Nuts
Grand Canyon Trust
Burritos
Flour Tortillas
Shredded Cheese (mex blend)
Yellow Onion
JalapeƱos
Cilantro
Avocado
Salsa
Sour Cream
Lime
Burrito Seasoning Packet
Tomato
Red Bell Pepper
Green Bell Pepper
Ground Meat Substitute
Spanish Rice (dry)
Grand Canyon Trust
Edamame
Edamame
Grand Canyon Trust
Campfire Potatoes
potatoes
parsley
chicken broth
onion
worcestershire sauce
butter
shredded cheddar cheese
Orange Torpedo
Simple summer salad
spinach
blue cheese crumbles
balsamic vinegarette
avocado
blueberries
strawberries
Orange Torpedo
Spicy Chinese peanut butter noodles
ground pork
onion
minced garlic
soy sauce
Panda Express Mandarin Sauce
red pepper flakes
creamy peanut butter
Linguine Pasta
Orange Torpedo
Easy creamy potato soup
Bear creek country kitchen Creamy Potato soup
Orange Torpedo
Black Bean and Fake Meat Chili
Black Beans
Cilantro
Sour Cream
Roasted Green Chili
Shredded Cheese (mex blend)
Tomato
Can Corn
Tomato Paste
Chili Powder
Cumin
Yellow Onion
Olive Oil
Garlic Cloves
Zucchini
Ground Meat Substitute
Veggie Broth
Yellow Squash
Grand Canyon Trust
Grilled Salmon
salmon fillets
soy sauce
Brown Sugar
water
vegetable oil
Orange Torpedo
Salmon-Red Potatoes
Salmon (Wild Sockeye)
Oil - Olive light
Beer - Seltzer
Red Wine (750 ml)
White Wine (750 ml)
La Croix/ Soda
Herbs de Provence
Salt (to taste)
Pepper (to taste)
Salmon seasoning
Lemons
Potatoes - Red
Brats (Johnsonville)
Lewis & Clark
Greek Appetizers
Cheese - Manchego
Hummus
Dolmas
Pita chips
Olives - Kalamata
Cucumbers
Lewis & Clark
Eggplant Grilled
Oil - Olive light
Eggplant
Salt (to taste)
Pepper (to taste)
Balsamic Vinegar
Lewis & Clark
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Ecology Project
Sussex School