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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

Pesto Pasta Dinner, Lodge (JY)
Salad Dressing
Pasta
Cauliflower
Broccoli
green beans, fresh
Pesto
Juice of Choice
Power Greens triple washed (24 oz/bag)
Tomatoes, Cherry
Cheese, Parmesan (grated)
olive oil
Cheese, feta
garlic salt
Carrot, Fresh
cookies (choc chip suggested)
Chicken
Dinner
Lunch
Eggs with English muffins
Eggs
Frozen juice
Half and Half
Butter
Coffee
Jelly
Milk
Cereal
Cheese, shredded cheddar/Mexican
Yogurt
Bread, English muffins
Cheese, cream
Melon
Breakfast
Garlic Bread
butter
french bread rolls
Garlic
Dinner
Oatmeal Copy
butter
yogurt
orange juice
melon
shelf stable milk
cereal
almonds, chopped
raisins
coffee
evaporated milk
hot cocoa
oatmeal
peanut butter
dried strawberries
dried blueberries
cashews, chopped
jam
Breakfast
Mac and Cheese, Backcountry (JY)
Macaroni, dry
REPLACE Cheese
milk, dry powder
salt and pepper, to taste
Bacon bits
Butter / Margarine
Dinner
Lemon Rosemary Chicken
Chicken Breasts Bone In
Kosher Salt (to taste)
Pepper (to taste)
Beer - Seltzer
Red Wine (750 ml)
White Wine (750 ml)
La Croix/ Soda
Herb - Rosemary fresh
Oil - Olive light
Lemons
Dinner
Tigger Surprise
Graham Crackers
Pudding (vanilla)
Pudding (chocolate)
Cool Whip
Chocolate Syrup
Dessert
Cheesy Hashbrowns, Backcountry (JY)
Hash browns, dehydrated
Cheese
onion, rehyrdrated from dried- or fresh diced
Bacon bits
salt and pepper, to taste
Butter / Margarine
hot sauce to taste, optional
Breakfast
Dessert

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