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

Recipes

Spaghetti for backcountry
Parmesan (bottle, dried)
Pasta
Tomato paste 8oz
Basil
Oregano
Garlic (powder)
Dinner
Peaches & Ice Cream
Peaches
Vanilla Ice Cream
Sugar - Brown
Cinammon
Dessert
Pinto Bean and Spinach Salad
olive oil
Lemon zest
lemon juice
Dijon mustard
Coarse Salt & Pepper
Pinto Beans
spinach
chopped fresh parsley
Capers
Thinly Sliced Scallions
Lunch
Breakfast Burritos
Eggs
shredded Cheddar cheese
Ground Sausage
Tortilla Wraps
Breakfast
Tuna Melts
Cheese
Celery
Onion
Carrot
Butter
Tuna (7oz)
Bread
Lunch
Grilled Chicken (Teryaki)
Chicken Breast
Teryaki Sauce
Dinner
Coffee & Cream
Ground Coffee
Creamer
Vireo's Beef and Broccoli
Flank Steak
Canola Oil
Garlic Cloves (minced)
Scallions
Ginger (ground)
Water
Honey
Beef Bouillon
Corn Starch
Water
Sesame Oil
Vinegar
Brocolli
Lunch
Dinner
Oatmeal Casserole
Eggs (dozen)
Butter
Oatmeal (80 oz)
Breakfast
Yogurt Parfait
vanilla bean yogurt
granola
blueberries
strawberries
Breakfast
Snack
Sub Sandwiches
large sub rolls
assorted cold cuts
sliced provolone cheese
shredded iceberg lettuce
tomatoes, sliced
jar of relish sandwich spread
Lunch
Dinner
Thai Pork
Ginger
Pepper, red/yellow/orange bell
Coconut milk (15 oz can)
Curry paste
Zucchini
Carrot
Potatoes, small
Cubed Pork
Pepper, Green
Onion, yellow
Dinner
Banana Nut Oatmeal
Quick-Cooking Oats
Milk, fresh
Flax Seeds
Walnuts
Honey
Bananas
Breakfast
Cheese and Crackers Appetizer
gourmet cheese
Cracker Sleeves
apples
Snack
Mac & Cheese with Sundried Tomatoes
Onion
Tomatoes (sundried)
Garlic (powder)
Pasta
Cheese
Dinner

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