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12 recipes
Front & Backcountry Desserts
6 recipes
Wholesum Recipes
12 recipes
Gluten-Free Options
17 recipes
Vegetarian Options
35 recipes
WRFI's Backcountry Meals
32 recipes
Dutch Oven Recipes
11 recipes
Outdoor Eats
Recipes
Backpackers Thanksgiving Dinner
Butter
Chicken (can)
Stuffing, dehydrated
Turkey Gravy, mix
Mashed Potatoes, instant
Cranberries, dried
Avid4 Adventure
Mac & Cheese, quick and light
Onion
Pasta
Cheese (powdered)
Milk (dehydrated)
WRFI
Hashbrown Cheese Melt
Hashbrown
Summer Sausage
Shredded Cheese
Olive Oil
LIFT Discipleship
Mashed Potato Pancakes
mashed potatoes, instant
flour, wheat
onion, powder
garlic, powder
salt
hash browns, instant, rehydrated
cheese, cheddar, shredded
black pepper, ground
oil, olive
Sierra Club Outings
Appetizer Trip Spread - Bennett
Smoked Salmon (Kippered)
Shrimp Cocktail
Salami (double pack)
Chicken Strips (grilled)
Fresh Mozzarella
Cheese - Manchego
Cheese - Boursin (3-pack)
Cream Cheese (block)
Hummus
quinoa salad
Mixed Baby Greens
Cucumbers
Tomatoes - Roma
Grapes
Herb - Basil Leaves
Lemons
Capers
Dressing - Balsamic (Paul Newman)
Balsamic glaze
Oil - Olive light
Crackers (Dare)
Baguette
Rice Crackers-Nut Thins
lemon bars
Bud Light
Perrier Sparkling water
Cavit Pinot Grigio 1.5 Liters
Salt (to taste)
Pepper (to taste)
Lewis & Clark
Jambalaya
Celery stalks
Bell pepper
Diced tomatoes
Soyrizo
Onion
Rice
Boullion cubes (veggie)
Bell pepper (red)
Cajun seasoning
Chili powder
bell pepper (green)
WRFI
2026 LUNCH Day 2 Brisket Salad
lettuce, romaine
mandarin oranges
red cabbage
Craisen
almonds, sliced
wonton strips or crispy noodles
edamame, shelled
Cucumber whole
Sesame Ginger annies dressing
red onion
Red Pepper
smoked Brisket diced
shredded carrots
MT Sobek
Quinoa With Veggie Curry
Onion
Potatoes
Garlic Head
Masaman Curry Paste (4 oz)
Coconut Soup Base (Package)
Coconut Milk (13.6 OZ)
Green Beans (14.5oz)
Mushrooms (4oz)
Quinoa (4.5lbs)
Broadreach
Chicken Fajitas
Chicken Breast (Raw)
Shredded Mexican Cheese
Flour Tortillas
Zatarains Red Beans & Rice Mix
Mexican-Style Fajita Marinade
Peppers (Mixed Colors)
White Onion
Sour Cream
LLBean
Pesto Caprese Sandwiches
Ciabatta Rolls
Mixed Greens
Fresh Mozzarella
Tomatoes
Balsamic Vinegar
Sliced Almonds
Pesto
Salami or Pepperoni
ruffles
Sour Cream
fiesta dip mix
dill pickle spears
pickled okra
lunch cookies
Olive Oil
Salt
pepper
PB
jelly
Far Flung Outdoor Center
Snow Ice Cream, Backcountry (ML)
Snow, non-yellow
milk, dry powder
Water
Vanilla Extract
salt
Sugar (any)
The BOAT Bus
Honey Ginger Roasted Carrots
Carrots
Honey
Olive Oil
Ginger
Coconut Aminos
Fresh Garlic
High Country Expeditions
Brownies (pre-made)
Brownies
Caramel Sauce
Whipped Cream
Lewis & Clark
Granola, Made in Camp: Backcountry (JY)
Figs, Apricots, Raisins, or other Dried Fruit
oatmeal flakes, old fashioned rolled oats
Sugar, brown
nuts, seeds, or both
salt
cinnamon
Butter / Margarine
The BOAT Bus
Burritos fajita style Beef
Beef strips
Cheese, shredded cheddar/Mexican
Sour cream
Tortillas, corn
Cilantro
Lettuce, iceberg
Lime
Onion, red
Pepper, red/yellow/orange bell
Tomato
Green Chilies (4oz can)
Salsa (12 oz jar)
Tortillas, flour
Fajita seasoning packs
Olives, black (15oz can)
Pepper, Green
Ann-Marie Dale
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Lewis & Clark
Camp Cedarbrook in the Adirondacks
Broadreach
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Orange Torpedo
She Summits Company
Princeton University
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Grand Canyon Trust
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Colorado Rocky Mountain School
LLBean
Lycoming College
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WRFI
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Santa Barbara Adventure Company
Bus for Outdoor Access & Teaching
LIFT Discipleship
Grand Canyon Youth
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Badger Creek Ranch
WFU Outdoor Pursuits
Sussex School