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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
Quick Cinnamon Rolls (NOLS)
Baking Mix
Water
Cinnamon
Raisins
Nuts
Butter
Brown Sugar
Avid4 Adventure
Quinoa Pilaf
Quinoa
Nuts
Ginger (fresh)
Veggie soup mix (dried)
Garlic (cloves)
WRFI
Dutch Oven Lasagna
lasagna noodles
marinara sauce
shredded mozzarella
ricotta
Mushrooms
large bell peppers
frozen spinach
Zucchini
Black Olives
garlic bread
Butter
onion
Far Flung Outdoor Center
Salmon Tomato Couscous, Backcountry (JY)
Tomatoes, sun-dried
Couscous, whole wheat or reg.
Salmon jerky, shredded
curry powder
salt
pepper
The BOAT Bus
Chex Mix
Chex Mix
Colorado Rocky Mountain School
Pretzles
pretzles
Colorado Rocky Mountain School
Salad - Gorgonzola-pecan
Romaine
Grapes (red)
Dressing - Balsamic (Paul Newman)
Gorgonzola
Pecans
Salt (to taste)
Pepper (to taste)
Lewis & Clark
Apple Crisp (D.O.)
Apples
Brown Sugar
Cinnamon
Quick Oats (GF)
Margarine
Honey
Grand Canyon Trust
French Toast
Eggs (dozen)
Bread
Broadreach
Rice Pudding with Raspberry Jam
milk
short-grain rice
salt
granulated sugar
raspberry jam
Lycoming College
DO Broccoli Bake
(10 oz) frozen chopped broccoli, thawed and drained
(10.75 oz) cream of chicken soup, condensed
lemon juice
crushed seasoned stuffing
butter
grated cheese of choice
Lycoming College
Take Out Lunch - premade salads
Salad - Premade Variety
Chicken Skewers
Salami (double pack)
Whole Wheat Bread Loaf
Small cookies
Jam (Raspberry)
Peanut Butter
Hawaiian Rolls
Mandarin Oranges
Lewis & Clark
Rosemary lemon grilled chicken
Butter
Fresh rosemary
Garlic
Lemon
Fresh lemon juice
Skinless
Salt and pepper
tester tester
Brownies
eggs
brownie mix
oil
Grand Canyon Youth
Jambalaya
Bell Peppers
Celery Bunch
Olive Oil
Diced Tomatoes
Minute Rice
Beef Sausage
Vegetable Stock
Onion
Sussex School
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Orange Torpedo
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