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12 recipes
Front & Backcountry Desserts
6 recipes
Wholesum Recipes
12 recipes
Gluten-Free Options
17 recipes
Vegetarian Options
37 recipes
WRFI's Backcountry Meals
32 recipes
Dutch Oven Recipes
11 recipes
Outdoor Eats
Recipes
Peach and Raspberry Cobbler
lemon juice
cornstarch
sugar substitute
Sliced peaches
raspberries
water
biscuits
all purpose flour
ground allspice
Lycoming College
Steak Stir-Fry
Sliced Steak
Minute Rice
Stir-Fry Sauce
Pre-Made Veggie Mix
Lycoming College
DO Chicken Corn Chowder
corn, drained
cooked chicken, diced
herbes de Provence
chicken stock
milk
Flour
medium red potatoes, diced
carrots, diced
medium white onions, chopped
Vegetable oil
stalks celery, chopped
Lycoming College
Pie Iron Loaded Hash Browns
Black pepper
garlic salt
shredded Cheddar cheese
cooked bacon
Green Onions
egg
frozen shredded hash browns
Lycoming College
Sausage and Polenta Scramble
Pepper
shredded monterey jack cheese
milk
Eggs
ready-made polenta, cut inot 1/2 inch dice
links smoked chicken sausage, halved lengthwise and sliced
medium onions, diced
olive oil
crushed red pepper flakes
salt
Lycoming College
DO Sweet Cornbread
Oil
melted butter
buttermilk
eggs, beaten
salt
baking powder
baking soda
Sugar
Flour
Cornmeal
Lycoming College
DO Potato Chicken Casserole
can cream of chicken soup (10oz)
shredded Cheddar cheese
Seaoning Salt
garlic salt
sour cream
can cream of celery soup (10oz)
Bacon, cut into chunks
Boneless chicken breast halves
Medium onion, chopped
mushrooms canned
poultry seasoning divided
medium potatoes peeled and sliced
Lycoming College
Veggie Polenta Scramble
ready-made polenta, cut into 1/2 inch dice
large red bell pepper, seeded and diced
chopped button mushrooms
medium onions, diced
olive oil
rosemary
Pepper
salt
shredded monterey jack cheese
milk
Eggs
Lycoming College
Huevos Rancheros
Eggs
salt
salsa
grated sharp cheddar cheese
corn tortillas
pinto or black beans, drained
butter
Lycoming College
DO Lasagna
Hot Water
uncooked lasagna noodles
garlic powder
Dried Oregano
cottage cheese
parmesan, grated
shredded mozzarella cheese
Eggs
(24 oz.) spaghetti sauce
diced onion
ground beef
Lycoming College
Vegetable Soup with Coconut Milk
coconut milk powder
chili flakes
Cinnamon
Sugar
Slivered almonds
stock made from bullion cubes
grated ginger
dried marjoram
potatoes, diced
sweet potatoes, diced
turnip, diced
finely chopped red onion
butter
Lycoming College
DO Hawaiian Style Kielbasa
Pineapple preserves
butter
water
Kielbasa, sliced
Red bell pepper, chopped
Green bell pepper, chopped
(8 oz.) Pineapple chunks
(6.2 oz.) fast-cook long grain and wild rice mix w/seasoning
Lycoming College
Grilled Vegetables
Large onion, wedged
yellow pepper, chopped 1" squares
green pepper, chopped 1" squares
Red pepper, chopped 1" squares
Zucchini, sliced
New potatoes, halved
Large carrots, sliced
Small eggplant, cubed
Pepper
Dried basil
Dried Oregano
Dijon mustard
cloves garlic, crushed
balsamic vinegar
olive oil
Lycoming College
Cowboy Breakfast
Roll sausage (bacon and ham can be added)
Velveeta
milk (or 2 tbsp sour cream)
Eggs
chopped onions
Lycoming College
DO Spicy Chili Mac
seasoned salt and pepper to taste
shredded Cheddar cheese
uncooked rotini or elbow macaroni
water
(10 oz.) mild diced tomatoes with green chilies
chopped onion
ground beef
Lycoming College
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