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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
DO Spaghetti
Meatballs
Spaghetti
Crushed Tomatoes
Red pepper flakes
Dried Oregano
water
Dried basil
clove garlic, minced
Lycoming College
Curried Lentils 14 ppl
Lentils
Carrot
Curry powder
onion (Fridge)
Rice - Minute (bulk)
Diced Tomatoes (14.5 oz can)
Richard Curtis
Burrito Bowl 10 ppl KOSHER
Rice - Minute 28 oz
Taco Seasoning - Ortega 1 oz
Black Bean Flakes 11.5 oz
Corn (15 oz)
Lime (Fridge)
onion (Fridge)
Richard Curtis
Condements 10 ppl KOSHER Copy
pepper
Salt
Dash Spice (2.5 oz)
BBQ Sauce (18 oz -Sweet Baby Ray's)
honey (12 oz bear)
garlic bulb (Fridge)
Siracha - 9 oz
Cholula - 12 oz
Oil - 16 oz Bowl & Basket Vegetable Oil
Cinnamon, ground 2.37 oz
Richard Curtis
Ground Beef Burritos
ground beef
water
tortillas
salsa
sour cream
mushrooms
stick butter or margarine
tomatoes
taco seasoning
grated cheese
lettuce
Lycoming College
Easy Cheddar Herbed Biscuits
Bisquick
shredded Cheddar cheese
Dried herbs (rosemary, basil, parsley)
sour cream
Dijon mustard
milk
Eggs
Lycoming College
DO Lasagna
ground beef
diced onion
(24 oz.) spaghetti sauce
Eggs
shredded mozzarella cheese
parmesan, grated
cottage cheese
Dried Oregano
garlic powder
uncooked lasagna noodles
Hot Water
Lycoming College
Iron-Skillet Lasagna
lean ground beef
minced onion
italian seasoning
salt
Pepper
clove garlic, minced
oven-ready lasagna noodles, broken into quarters
(18-24oz) tomato sauce or seasoned pasta sauce
chicken broth
ricotta
shredded mozzarella cheese
Lycoming College
DINNER Pork Chops/Mashers/Corn-Coleslaw Day 3
pork loin chop
potato, Yukon Gold
butter
dressing, red wine vinaigrette
Mixed veggies
MT Sobek
DO Potato Chicken Casserole
Bacon, cut into chunks
Boneless chicken breast halves
Medium onion, chopped
mushrooms canned
poultry seasoning divided
medium potatoes peeled and sliced
can cream of chicken soup (10oz)
can cream of celery soup (10oz)
sour cream
garlic salt
shredded Cheddar cheese
Seaoning Salt
Lycoming College
Chicken Polenta, Pesto, Backcountry (Makayla)
oil, olive or canola
salt, garlic
pepper, black
Tomato Paste (can)
Water
Italian Seasoning
red pepper flakes, optional
Sugar (any)
parmesan cheese, grated
Chicken (canned / pouch)
Polenta or corn grits, Winco Bulk
Pesto, Vegan
Bouillon cube
Butter / Margarine
Broccoli
The BOAT Bus
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
Lycoming College
[BOAT] Tomato Spaghetti (Beef Optional)
Spice, Bay Leaves
oil, olive
Onion, Yellow (or rehydrated)
garlic clove
Ground Beef (low fat) or alternative ground meat
Tomato Paste (can) (12 oz)
Oregano
Spice, Basil (Dry)
Black Pepper
Salt / Pepper (to taste)
Thyme
Italian Diced Tomatoes (14 oz)
Crushed Tomatoes (28 oz)
mushrooms
Vegetarian bullion cube (1 cup broth equivalent)
Sugar, brown
Balsamic Vinegar
Pasta, angel hair
Bell Pepper
Tomato Paste (can)
The BOAT Bus
DO Pizza Pull-Aparts
(1.3 oz) dry onion soup mix
grated parmesan cheese
(1.3 oz) dry italian dressing mix
(16.3 oz each) refrigerator biscuits
pepperoni, cut into small pieces
Pizza Sauce
butter, melted
Lycoming College
Irish Breakfast
bacon
Sausage links
sliced fresh mushrooms
Package frozen hash browns southern style (320z)
dozen eggs
ground black pepper
cherry tomatoes, chopped
salt
Lycoming College
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