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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

Potato Salad
Red Potato Salad
Dinner
Scrambled Eggs w/Potatoes & Ham
breakfast ham
yogurt
egg beaters
orange juice
ketchup
dehydrated hash browns
coffee
evaporated milk
hot cocoa
Breakfast
Pork Chops w/ Kale Slaw + apple sauce
Pork chops
Applesauce Seneca
Apples
Corn bread mix Krusteaz
Canned Corn Full Circle
Diced Green Chiles Macayo
Kale
Red onion
Green apple
Lemon
Plain Greek yogurt Greek God
Zucchini
Shredded Sharp Cheddar Cheese Food Club
Carrots Matchstick
Sliced almonds Food Club
Salted Butter Butter
Dinner
Flank-Rice & Quinoa
Beer - Seltzer
Red Wine (750 ml)
Pepper (to taste)
White Wine (750 ml)
Oil - Olive light
Salt (to taste)
Sugar - Brown
Sourdough loaf
Flanks
La Croix/ Soda
Rice/Quinoa (Min)
Dressing Italian (Large Generic)
Dinner
Mediterranean Quinoa Salad
Dry quinoa Tri Color Better Body
Red bell pepper
Garbonzo Beans Full Circle
Red onion
Cucumber
Sliced Kalamata olives Pearl
Sundried tomatoes Julienne Cut
Parsley
Balsamic Vin dressing Briannas
Feta Crumbles President
Balsamic glaze Full Circle
Lemon
Lunch
DO Spicy Chili Mac
ground beef
chopped onion
(10 oz.) mild diced tomatoes with green chilies
water
water
uncooked rotini or elbow macaroni
shredded Cheddar cheese
seasoned salt and pepper to taste
Dinner
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
Dinner
Rainbow Curry
Instant Rice
Just Veggies
Powdered Coconut Milk
Chicken - Pre-cooked
Yellow Curry Can
Green Curry Can
Cashew nuts
Shredded Purple Cabbage
Dinner
Grilled Parmesan Potatoes
Medium potato per person
butter
Salt, pepper, garlic
parmesan cheese
Lunch
Dinner
Scrambled Egg Breakfast
Eggs
Corn Tortillas
Shredded Cheese
Greenhouse Tomatoe
Salsa
Bacon
Breakfast
Lemon Chicken with Artichokes
Boneless chicken breasts, diced into bite-size pieces
canola oil
artichoke hearts, quartered
lemon, thinly sliced
fresh thyme leaves
water
prepared wild rice
grated parmesan
Lunch
Dinner
Dinner rolls
Dinner rolls
Side Dish
REI - CC - Mushroom & Kale Pesto Pasta
Bread, Baguette Ciabatta 6.2oz
Tomato
Basil, Fresh
Cheese, Mozzarella Fresh 16oz
Glaze, Balsamic 8oz
Greens, Mixed 16oz Clamshell
Dressing, Balsamic Vinaigrette 16oz
Capers
Tomatoes, Cherry 10oz
Croutons, Italian 5oz bag
Cucumbers
Pasta, Farfalle
Oil, Olive 12oz refillable bottle
Garlic, Head
Mushrooms, Baby Bella Sliced 10oz
Kale, Fresh
Tomatoes, Sun Dried (in oil) 8.5oz
Lemon
Chicken, Pre-cooked Strips 16oz
Cheese, Parmesan Shaved
Dessert, Key Lime Pie Frozen
Pesto (Vegan) 6.5oz
Dinner
Avocado, Tomato, Spinach, Breakfast Sandwich
Olive Oil
Spinach
Baby Tomatoes
Rolls
Avocado
Salt
Black Pepper
Breakfast
Pancakes, Lodge (GR)
pancake mix, dry
chocolate chips
Butter / Margarine
Brown Sugar
Eggs, Raw
Water
Breakfast

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