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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
BBQ Chicken-corn-beans
Chicken Thighs Bone-in
Chicken Drumsticks
Grill Seasoning
Sweet Baby Ray BBQ Sauce
Corn on the Cob
Baked Beans
Hawaiian Rolls
Pepper (to taste)
Kosher Salt (to taste)
La Croix/ Soda
Red Wine (750 ml)
White Wine (750 ml)
Beer - Seltzer
Butter
Lewis & Clark
Flank-Rice Pilaf
Flanks
Dressing Italian (Large Generic)
Brown Sugar
Olive Oil
Rice Pilaf
Zucchini
Garlic Bread Loaves
Pepper (to taste)
Salt (to taste)
Beer - Seltzer
White Wine (750 ml)
Red Wine (750 ml)
La Croix/ Soda
Lewis & Clark
KW Ravioli and Caesar Salad (BC)
Ravioli packages
Caesar Salad prepacked bag
red bell pepper
red pasta sauce
Mountain Trip
Dairy Free Annie's Chili Mac
Onion
Chili Powder
Dairy Free Annie's Mac
UVM Outdoor Programs
Classic Italian Salad
Romaine
Cucumbers
Carrots
Cabbage - Purple
Tomatoes - Grape
Garbanzo beans (15 oz)
Croutons
Dressing - Italian (Paul Newman)
Lewis & Clark
Lunch Tortillas, Backcountry
Tortillas (12")
peanut or almond butter
jam in spill proof container
Nutella hazelnut spread
The BOAT Bus
YM Breakfast Burritos
Bacon Bits
Tortilla
Butter
Powdered Egg
Cheese - Shredded Mix
Dehydrated Hashbrowns
Green Salsa
Mountain Trip
Roasted Vegetables
small butternut squash, cubed
Yukon Gold potatoes
red onion
thyme
rosemary
olive oil
balsamic vinegar
red bell pepper
sweet potato
Orange Torpedo
REI - CC - Green Chili Stew
Salsa, Fresca 16oz
Chips, Tortilla
Guacamole, Fresh 8oz
Potatoes, Tri Color Medley 1.5lbs
Beans, Black, Can
Salsa, Green Chili
Onion, Yellow
Garlic, Jar
Broth, Vegetable 32oz
Strips, Tortilla
Tomatoes, Diced with Green Chiles 14.5oz
Cornbread, Bakery
Pork, Shredded Carnitas, 16oz
Sour Cream, Squeeze bottle 14oz
Cheese, Cheddar Shredded
hominy
HQ Ops REI Experiences
Fancy Cheese
fancy cheese
crackers
Grand Canyon Youth
Veggie Polenta Scramble
Eggs
milk
shredded monterey jack cheese
salt
Pepper
rosemary
olive oil
medium onions, diced
chopped button mushrooms
large red bell pepper, seeded and diced
ready-made polenta, cut into 1/2 inch dice
Lycoming College
Make Ahead Lunch Wraps
uncooked brown rice
water
black beans
pinto beans
whole kernel corn
diced tomatoes and green chiles
flour tortillas
shredded pepperjack cheese
Resford Rouzer
Basecamp Breakfast Burritos
Eggs, fresh or carton
Cheese, shredded
Tortillas, flour
Bacon
Olive Oil
Avid4 Adventure
DO Boy Scout Stew
hamburger
(14 oz) green beans, mixed vegetables, corn, diced tomatoes
(8 oz) tomato sauce
Lycoming College
Caesar Salad
romaine lettuce
croutons
Caesar Dressing
Grand Canyon Youth
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