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

Recipes

DO Hungry Man Breakfast
eggs, beaten
medium potatoes, sliced
cloves garlic, minced
green pepper, diced
mushrooms, drained
medium onions, diced
bacon
cheddar cheese, grated
Breakfast
DO Sausage Breakfast Feast
grated cheddar cheese
cooked sausage
dry mustard
milk
Eggs
bread, cubed
butter, melted
Breakfast
Quesadillas
grated cheese
butter
8" tortillas
Lunch
DO Quick Scones
Vegetable oil
english muffin
prepared pancake batter
Breakfast
Easy Grilled Cheese
English muffins
Sliced cheese
stick butter or margarine
Lunch
Pizza Burritos
Pizza Sauce
tortillas
Pepperoni
Shredded cheese of choice
Lunch
Grilled Parmesan Potatoes
butter
Salt, pepper, garlic
parmesan cheese
Medium potato per person
Lunch
Dinner
Cheesy Proschiutto Pull-Apart Bread
prosciutto, chopped
Loaf firm rustic bread
cherry tomatoes, chopped
melted butter
havarti cheese, diced
minced garlic
Lunch
Autumn Pasta Bake
cream cheese, cubed and softened
Butternut squash
onion, cut into 1/2 inch thick wedges
crushed red pepper flakes
olive oil
rigatoni pasta, cooked
milk
panko breadcrumbs
(8 oz) triple cheddar shredded cheese
Dinner
Fried Eggs and Ham with Hollandaise Sauce
English muffins
Eggs
ham
butter or oil
Hollandaise sauce
Breakfast
Fancy Ramen
Shredded cheese of choice
Onion
Ramen
Dinner
DO Chocolate Chip Banana Bread
Sugar
butter, softened
eggs, lightly beaten
ripe bananas
buttermilk
Flour
baking powder
baking soda
semisweet chocolate chips
chopped pecans
Dessert
Backpackers' Thai Noodles
salt
Sriracha
Angel Hair Pasta
Soy Sauce
Peanut butter
cayenne pepper
ground black pepper
garlic powder
ground ginger
chopped peanuts
Dinner
Lemon Chicken with Artichokes
Boneless chicken breasts, diced into bite-size pieces
canola oil
artichoke hearts, quartered
lemon, thinly sliced
fresh thyme leaves
water
prepared wild rice
grated parmesan
Lunch
Dinner
Iron-Skillet Stuffed Cabbage
(14 oz) can diced tomatoes
chicken stock
(8 oz) tomato sauce
handfuls cabbage leaves, roughly chopped
jasmine rice
small onion, chopped
ground beef
Shredded sharp cheddar
Dinner

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