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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
Fig Goat Cheese Toast Crostini's
bread, baguette or similar
Chèvre
fig, dried
honey
Prosciutto
pistachio, chopped
MT Sobek
Mexican lasagna beef
Ground beef
Cheese, shredded cheddar/Mexican
Sour cream
Tortillas, corn
Beans, black (15 oz can)
Enchilada sauce, red (15 oz can)
Olives, black (15oz can)
Green Chilies (27oz can)
Salsa (12 oz jar)
Bag of charcoal (7 pound bag)
Lime
Onion, yellow
Ann-Marie Dale
Syrup, Brown Sugar
vanilla
Brown Sugar
Butter
Colorado Rocky Mountain School
Breakfast meat, Chorizo
Chorizo
Ann-Marie Dale
BOAT Daily Snack Count per Person
snacks
The BOAT Bus
Spaghetti with Italian sausage
Cheese, shredded parmesan
Onion, yellow
Sausage, Italian
Pasta, spaghetti
Marinara sauce (24 oz jar)
Mushrooms (4 oz)
Garlic cloves
Squash, yellow
Ann-Marie Dale
Chips & Salsa
guacamole
tortilla chips
herdez salsa
Grand Canyon Youth
Spanish Rice with Beans
Spanish Rice, parboiled
Refried Beans
Avid4 Adventure
Meatloaf
Onion
Worcestershire Sauce
Garlic Cloves (minced)
Salt
Egg
Ketchup
Stuffing
Ground Beef
Megan Morgan
Bagel Sandwich Lunch, Backcountry (JY)
Salami / Summer Sausage
Tomatoes, Large
Lettuce
hummous instant dry
Bagels
Cheese
The BOAT Bus
Egg Chow Mein, Backcountry (MM)
garlic clove
Tofu
green onions
Szechuan Sauce
noodles, egg or Ramen
oil, canola or olive
Carrot, Fresh
Eggs, or equivalent of Ovaeasy Egg Crystals
The BOAT Bus
Tamales
Tamales
Grand Canyon Trust
Pita Lunch, Backcountry (MM)
pita bread
Salami / Summer Sausage
Cheese
cucumber (optional)
hummus, instant (dry)
The BOAT Bus
Mediterranean Couscous
Feta
Onion
Beets
Carrots
Olives (canned)
Israeli couscous
WRFI
Savory Polenta Breakfast
Polenta
Cheese - Parmesan Grated
Just Veggies
Sausage - Mini Pre-cooked Jimmy Dean
Butter
Mountain Trip
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Orange Torpedo
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