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12 recipes
Front & Backcountry Desserts
6 recipes
Wholesum Recipes
12 recipes
Gluten-Free Options
17 recipes
Vegetarian Options
36 recipes
WRFI's Backcountry Meals
32 recipes
Dutch Oven Recipes
11 recipes
Outdoor Eats

Recipes

Banana Boats
(12 oz) Chocolate chunks
(10 oz) mini marshmallows
Bananas
Dessert
Good Ol' Tuna Mac and Cheese
Tri-color or whole wheat macaroni
Freeze-dried peas
Freeze-dried beans
Tuna
Cheddar cheese powder
Skim milk, made from powder
Cheddar, grated
canola oil
onion, diced
carrots, sliced
Hash Brown Fritters
Hash Browns
Dried Onions
Hot Water
Flour
Powdered Egg
Pepper
salt, or to taste
Cheese
Breakfast
Ramen with Chicken and Broccoli
Chicken or tuna
Ramen noodles
Broccoli
Slivered almonds
egg
Dinner
Lunch
Popcorn
butter
canola oil
popping corn
Snack
Quesadillas
butter
8" tortillas
grated cheese
Lunch
Easy Grilled Cheese
Sliced cheese
English muffins
stick butter or margarine
Lunch
DO Quick Casserole
chopped celery
minced onion
canned mushrooms
canned water chestnuts
rice
water
packaged gravy mix
canned roast beef
Dinner
Cheesy Proschiutto Pull-Apart Bread
Loaf firm rustic bread
prosciutto, chopped
cherry tomatoes, chopped
minced garlic
havarti cheese, diced
melted butter
Lunch
DO Chicken Corn Chowder
Vegetable oil
stalks celery, chopped
medium white onions, chopped
carrots, diced
medium red potatoes, diced
Flour
milk
chicken stock
herbes de Provence
cooked chicken, diced
corn, drained
Dinner
Autumn Pasta Bake
panko breadcrumbs
(8 oz) triple cheddar shredded cheese
Butternut squash
onion, cut into 1/2 inch thick wedges
crushed red pepper flakes
olive oil
rigatoni pasta, cooked
cream cheese, cubed and softened
milk
Dinner
Fried Eggs and Ham with Hollandaise Sauce
butter or oil
ham
Eggs
English muffins
Hollandaise sauce
Breakfast
DO Chocolate Chip Banana Bread
buttermilk
Flour
baking powder
baking soda
semisweet chocolate chips
chopped pecans
Sugar
butter, softened
eggs, lightly beaten
ripe bananas
Dessert
Lemon Chicken with Artichokes
fresh thyme leaves
prepared wild rice
grated parmesan
water
Boneless chicken breasts, diced into bite-size pieces
canola oil
artichoke hearts, quartered
lemon, thinly sliced
Dinner
Lunch
Iron-Skillet Stuffed Cabbage
jasmine rice
handfuls cabbage leaves, roughly chopped
(8 oz) tomato sauce
chicken stock
(14 oz) can diced tomatoes
Shredded sharp cheddar
ground beef
small onion, chopped
Dinner

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