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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

Slow Cooker Pulled Pork
pork tenderloin
Bottle root beer
your favorite barbecue sauce
Hamburger buns
Dinner
Apple-Nut- Quinoa Salad
quinoa
bullion, vegetarian
Apples, Granny Smith
celery, stalks
onions, green
craisens
pecans
oil, olive
vinegar, apple cider
soy sauce
mustard, dijon
water
Lunch
Dinner
REI - BP - Staples (per departure)
Paper Towels
Trash Bags
Gloves, S,M,L
Clorox Wipes
Ziploc Bags, Gallon
Ziploc Bags, Quart
Flour Sack Towels
Dishwashing Kit (Soap, Sponge, Scraper, Bleach)
Hand Sanitizer
Aluminum Foil, Roll
Hand Soap
Spice Kit
Other
Basecamp Breakfast-Quick
Muffin
Melon - Pre-Cut
Small Odwalla or Naked Juice
Granola
Yogurt - Single Serving
Breakfast
Bagel Sandwich Lunch, Lodge (GR)
Bagels
Hummus (like Hannah Hummus Trio)
cucumbers, English (long)
mayonnaise
mustard, Dijon or other
jam
Cheese (slices)
Nutella hazelnut spread
Sunflower Butter
lunchmeat (sliced turkey, ham, beef)
Almond Butter
Tomatoes, Large
Lettuce
Chicken noodle soup (late)
Chicken noodle soup
Hawaiian King rolls
Dinner
Pretzles
pretzles
Lunch
Snack
Chicken Fajitas
corn tortillas
flour tortillas
fajita chicken
sour cream
Mexican cheese - shredded
guacamole
red pepper
yellow pepper
green pepper
cilantro
yellow onion
green chilies
herdez salsa
Dinner
French Toast (MRD)
eggs
Milk
Butter / Margarine
Maple Syrup
Bananas
Yogurt
Bacon
Bread, about 1.5 lb per loaf
Breakfast
Chicken Waldorf Salad Wrap
chicken, freeze dried
broccoli slaw
cherries, dried
apples, dried
walnuts
mayonnaise
wraps, spinach
Lunch
Caprese on a Stick
Cherry Tomatoes
basil leaves
small fresh mozzarella balls
olive oil
balsamic vinegar
Snack
Baklava
Baklava
Dessert
Backcountry Loaded Mac & Cheese
Pasta
Vegetable Soup Mix
Onion
Powdered Cheese
Butter
Dinner
Breakfast Burritos
Eggs (dozen)
Cheese
Tortillas (18 Ct)
Breakfast
Quinoa Salad Prepared
Balsamic Vinegar
Quinoa (uncooked)
Beans - Garbanzo
Bell Pepper - Tri colored
Olives - Kalamata
Feta
Lemons
Oil - EVOO
Kosher Salt (to taste)
Pepper (to taste)
Herb - Parsley Fresh
Onion - Red
Chicken Strips (grilled)
Lunch

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