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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
Sweet and Sour Rice, Backcountry (JY, NOLS)
Rice
salt
raisins
Figs, Apricots, Raisins, or other Dried Fruit
onion, dried, optional
Cashew
curry powder
pepper, black
Butter / Margarine
vinegar (white or cider)
soy sauce, gluten free
Sugar, brown
margarine, Earth Balance vegan
The BOAT Bus
DO Simple Pizza
Eggs
milk
parmesan, grated
diced cooked ham
parsley
salt
Black pepper
Lycoming College
BOAT Choco-Blue Pancakes
Berries, blueberries (fresh)
Maple Syrup
Chocolate chips
margarine, Earth Balance (vegan)
Flour
Milk (Liquid)
Eggs, Raw
The BOAT Bus
Salmon Spaghetti Carbonara (BOAT - ML)
Pasta
Salmon Packet
Cheese
salt
pepper, black
oregano, dried or fresh
Water
margarine
Flour
powdered milk
Brown Sugar
Bacon bits
Powdered egg
The BOAT Bus
Lunch
Tomato
Trail mix
Almond butter
Candy
Avocado
Cheese slice
Peanut butter
Cucumber
Goldfish
Fruit
Granola bar
Jelly
Fruit leather
Lettuce/salad mix
Lunch meat
Mayo
Mustard
Oreo sleeve
Pretzels
Sandwich thins
WRFI
BREAKFAST Southwest Scrambled Eggs Day 2
tortillas
cheddar cheese, shredded
sausage, crumbled
squash, yellow
peppers, red/yellow/green
onion, yellow
black beans
green chilis
scallions
cilantro
sour cream
avocado
salsa
pineapple
coffee
Oat milk
half & half
Breakfast fruit- Melon
granola/cereal
yogurt, quart
MT Sobek
Salmon River Eggs
Eggs
Small red potatoes Basket Bushel
Zucchini
Green bell pepper
Poblano pepper
Yellow Onion
Cherry tomatoes
Alfalfa Sprouts
Medium or Hot Salsa Mateos
Sausage links
English Muffins Bubbas
Green onions
Shredded cheddar cheese Food Club
Jam (12 oz)
Red bell pepper
Wilderness River Outfitters
Breakfast Sandwich
Eggs
English Muffins
Canadian Bacon
Butter
Sweet Hot Mustard
Mayonnaise (squeeze bottle)
Cheddar Cheese
Grand Canyon Trust
Refried Beans
vegetarian refried beans
Grand Canyon Youth
Curry Noodles, Peanut Backcountry (JY)
noodles, rice vermicelli or Ramen
Coconut Cream, powder
TVP (Textured Vegetable Protein)
Bouillon cube
Vegetables (dried)
peanuts or cashews
garlic powder
soy sauce
curry paste, Thai, green or yellow
vinegar (rice or cider)
Carrot, Fresh
Cabbage, fresh (optional)
peanut butter or equivalent in pb powder
The BOAT Bus
Asian salad wraps
Chicken strips, pre cooked
Lettuce, romaine
Onion, red
Tomato
Cabbage, red
Pepper, red/yellow/orange bell
Noodles, chow mein
Craisins
Orange, Mandarin
Roasted peanuts
Tortillas, flavored
Water chestnuts (5 oz can)
Dressing, Asian salad
Clay Nelson
Thai Pork
Ginger
Pepper, red/yellow/orange bell
Coconut milk (15 oz can)
Curry paste
Carrot
Potatoes, small
Zucchini
Cubed Pork
Pepper, Green
Onion, yellow
Clay Nelson
Sub Sandwiches
large sub rolls
assorted cold cuts
sliced provolone cheese
shredded iceberg lettuce
tomatoes, sliced
jar of relish sandwich spread
Lycoming College
Wild rice with broccoli
Rice, Rice A roni Wild rice
Broccoli
Clay Nelson
LTT Resupply
Tortillas (12", pack of 12)
Cheese (8 oz) -Fridge
Salmon packet - Chicken of the Sea 5 oz
Chicken packet - StarKist 5 oz
peanut butter
GORP (4 lb bag - contains Tree Nuts)
Richard Curtis
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