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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
Wraps Mexican Lunch
Taco Seasoning
Chicken Cooked (strip)
Beans - Pinto
Olives - sliced black
Tomatoes - slicing
Corn
Romaine
Jalepenos
Pineapple
Salsa
Guacamole
Cheese - Shredded Mexican
Tajin
Dressing - Chipolte Ranch
Tapatio (small)
Tortilla Burrito size
La Croix/ Soda
Gatorade
Peanut Butter
Jam (Raspberry)
Whole Wheat Bread Loaf
Small cookies
Doritos
Lewis & Clark
Eggrolls and Edamame
Eggrolls Pork Inovasian
Chinese hot mustard Sun Luck
Sweet and sour sauce Kikkoman
Edamame (in Shell)
Wilderness River Outfitters
Snacks, Trail: Backpacking (JY)
snacks, non-sweet (savory)
snacks, sweet (has sugar/chocolate)
The BOAT Bus
italian dressing
garlic cloves
Kosher Salt (to taste)
Pepper (to taste)
Cheese - Parmesan (Shredded)
Oil - vegetable
apple cider vinegar
Lewis & Clark
Cereal
Raisins
Craisins
Brown Sugar
Walnut Pieces
Sliced Almonds
Chocolate Chips
Coconut Shavings
NIDO Fortified
Cinnamon
Granola - KIND (GF)
LIFT Discipleship
Chex Mix
Chex Mix
Colorado Rocky Mountain School
Carrot Salad, with Feta Cheese
lemon juice
garlic, cloves
olive oil, extra virgin
chives
cheese, feta
Sierra Club Outings
Sun-dried Tomato Wraps
Tortilla
Sun-dried Tomatoes
Cream Cheese
LIFT Discipleship
Bean Salad
Kidney beans
Black beans Full Circle
Garbonzo Beans Full Circle
Diced Green Chiles Macayo
Shredded cheddar cheese Food Club
Medium or Hot Salsa Mateos
Sour cream Daisy
Sliced Black Olives Pearl
Flour Tortilla (burrito size)
Wilderness River Outfitters
Swimmin' Rama
ramen
Mushrooms (dried)
Dried veggies
peanut butter powder
coconut milk (powder)
Soy sauce
Ginger (powder)
Garlic (powder)
red pepper flakes
Tofu
WRFI
BOAT Oatmeal Breakfast
raisins, brown
salt
peanut butter
Brown Sugar
Apples
Oatmeal
The BOAT Bus
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Rice Pudding with Raspberry Jam
milk
short-grain rice
salt
granulated sugar
raspberry jam
Lycoming College
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
Lycoming College
Coffee & Cream
Ground Coffee
Creamer
High Country Expeditions
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