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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

Oranges
Orange
Snack
Pizza
Olives
Cheese - Shredded Mozzarella
Pepperoni
Boboli Pizza Crusts
Pizza Sauce
Dinner
Puppy chow / Muddy buddies
Butter
Cereal (Chex Mix)
Semi-sweet chocolate chips
Peanut butter
Confectioner's sugar
Dessert
BP Burrito Bar
Tortillas, flour
Chicken pouch
Dehydrated veggies
Dehydrated refried beans
Cheese (cheddar)
Olive Oil
Instant rice
Lime Juice
Salsa.
Dinner
River Sando
Bread
Toby's Tofu paste
Deli turkey
Tomato
Spinach
Dijon mustard
Lunch
Cream Cheese with Pickapepper Sauce
Cream Cheese
pickapeppa sauce
Crackers
Snack
Kale Salad
Kale
Lemon Juice
Salt
Garlic Clove
Red Pepper Flakes
Shredded Parmesan Cheese
Olive Oil
Quinoa with Tempeh
Tempeh (8-12 oz)
Oregano
Paprika
Tomatoes (cherry)
Celery stalks
Carrots
Curry powder
Quinoa
Lunch
Dinner
Backpackers Macaroni
Elbow Macaroni Pasta
Bacon Bitz
Cheese, shredded
Dinner
Couscous Curry
Israeli couscous
Veggie soup mix (dried)
Raisins
Curry powder
Olive oil
Tomatoes (sundried)
Almonds (sliced)
DO Quick Scones
Vegetable oil
prepared pancake batter
english muffin
Breakfast
Kitchen Stock
Balsamic glaze Full Circle
Roasted Vegetables
olive oil
balsamic vinegar
small butternut squash, cubed
red bell pepper
sweet potato
Yukon Gold potatoes
red onion
thyme
rosemary
Dinner
2026 LUNCH Day 4 Taco Salad
corn
cheddar cheese, shredded
green chilis
olives, black-sliced or chopped
salsa
avocado
cilantro
iceburg
pinto bean
Garbanzo beans
black bean
red pepper diced
roma tomatoes
Josephina's tortilla chips
doritos
Ranch
Daisy Sour cream squeeze tube
Lunch
PB & J Sandwiches
bread
apple
orange
pickles
peanut butter
jam
pringles
cookies
Lunch

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