Recipes


Quesadillas
Shredded Cheese
Onion
Salsa
Pepper
Tortilla
Black Beans
Chicken, frozen
Sour Cream

BOAT Eggs Breakfast - Dairy Free
olive oil
Eggs, Raw
Sesame Oil
Butter / Margarine
salt
Black Pepper
Bell Pepper
chives
Butter

Swimmin' Rama
peanut butter powder
coconut milk powder
ramen
zucchini or squash
Onion
Soy sauce
Textured veggie protein
Ginger (powder)
Garlic (cloves)
red pepper flakes
tofu (can substitute for TVP)

Vegetarian Penne Bake
Garlic Powder
Butter
French Bread (loaves)
Penne pasta
Onion - Yellow
Fresh parsley
Beer - Seltzer
Red Wine (750 ml)
White Wine (750 ml)
La Croix/ Soda
Cheese - Parmesan (Shredded)
Olive Oil
Pepper (to taste)
Salt (to taste)
Italian Seasoning
Mozzarella (shredded)
Zucchini
Bell Pepper - Tri colored
Prego

Jambalaya Backcountry (Marmots) SS
Jambalaya Rice
Sweet Onion
Bell Pepper
Jalapeno peppers
Tomatoes, Large
Salami / Summer Sausage
Chicken (canned / pouch)


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)
Spice, Black Pepper
Salt / Pepper (to taste)
Thyme
Italian Diced Tomatoes (14 oz)
Crushed Tomatoes (28 oz)
mushrooms
Vegetarian bullion cube (1 cup broth equivalent)
Brown Sugar
Balsamic Vinegar
Pasta, Spaghetti (or Angel Hair)
Bell Pepper
Tomato Paste (can)

DO Stew
Cubed meat
large onion
potato per person
carrots, cut
oil or lard
of corn
water
bay leaves

Kahlua Balls (Make pre-trip and take)
oreos
Powdered sugar
dark corn syrup
Kahlua

Yeast Bread (KC)
Dry yeast
lukewarm water
Sugar (any)
salt
Flour
margarine, Earth Balance

Base Camp French Toast, Vanilla-Cinnamon
Brown Sugar
Eggs, fresh or carton
Milk, fresh
Vanilla Extract
Maple Syrup Jar
Texas Toast bread


Roasted Vegetables
small butternut squash, cubed
red bell pepper
sweet potato
red onion
Yukon Gold potatoes
thyme
rosemary
olive oil
balsamic vinegar

Make Ahead Lunch Wraps
uncooked brown rice
water
black beans
pinto beans
whole kernel corn
diced tomatoes and green chiles
flour tortillas
shredded pepperjack cheese

Autumn Pasta Bake
Butternut squash
onion, cut into 1/2 inch thick wedges
crushed red pepper flakes
olive oil
rigatoni pasta, cooked
cream cheese, cubed and softened
milk
panko breadcrumbs
(8 oz) triple cheddar shredded cheese

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