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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
Snacks COVID Friendly
granola bars
gatorade
fig bars
Goldfish
Grand Canyon Youth
Lunchtime sandwich bar
turkey - deli cut
mustard
Peanut Butter
strawberry jelly
spicy sandwich pickles
cookies
mayo
pepper jack cheese - sliced
Cheddar Cheese - sliced
tomato
Romaine lettuce
onion
pringles
ham - deli cut
7 grain bread
Honey Crisp Apples
Orange Torpedo
Greek Chicken-Wild Rice-Zukes
La Croix/ Soda
White Wine (750 ml)
Rice Pilaf
Red Wine (750 ml)
Pepper (to taste)
Salt (to taste)
dill (fresh)
Yogurt (Greek Plain)
garlic cloves
Cucumbers
Italian Bread Loaves
Lemons
Zucchini
Chicken Breast (Frozen-Raw)
Greek Seasoning
Olive Oil
Fresh parsley
Beer - PBR
Lewis & Clark
DO Broccoli Bake
(10 oz) frozen chopped broccoli, thawed and drained
(10.75 oz) cream of chicken soup, condensed
lemon juice
crushed seasoned stuffing
butter
grated cheese of choice
Lycoming College
GORP Wraps
Tortilla
GORP (Trail Mix)
Dried banana
Nutella (13oz)
Peanut Butter
LIFT Discipleship
Bagel Sandwich
Bagel
Cream Cheese
peanut butter
Jelly
Eggs
Shredded cheese
Oil
She Summits Co.
Flank-Rice & Quinoa
La Croix/ Soda
Red Wine (750 ml)
White Wine (750 ml)
Beer - PBR
Salt (to taste)
Pepper (to taste)
Olive Oil
Brown Sugar
Sourdough loaf
Flanks
Minute Rice/Quinoa
Dressing Italian (Large Generic)
Lewis & Clark
Caesar Salad
romaine lettuce
croutons
Caesar Dressing
Grand Canyon Youth
Mexican Carne Asada
Beans - Black
Yellow Onions
Bell Peppers - Tri colored
Cabbage - Green
Salsa
Flour Tortillas
Corn Tortillas
Romaine
Sour Cream
Cotija
Limes
Fresh Cilantro
Beer - PBR
Margarita Mix (Costco Mix)
Tequila (1.5L)
Shredded Cheese (Mexican)
Carne Asada (pre-marinated)
Lewis & Clark
Fish Tacos, Backcountry (Makayla)
Cabbage, fresh (optional)
hot sauce to taste, optional
Fish-in-a-bag
onion, red, diced
Beans, instant refried (dry)
Rice (instant)
Tortillas (6")
oil, canola or olive
The BOAT Bus
Napa Cabbage Salad
almonds, slivered
ramen noodles
cabbage, red
onions, green
balsamic vinaigrette dressing
Sierra Club Outings
Grilled Vegetables
olive oil
balsamic vinegar
cloves garlic, crushed
Dijon mustard
Dried Oregano
Dried basil
Pepper
Small eggplant, cubed
Large carrots, sliced
New potatoes, halved
Zucchini, sliced
Red pepper, chopped 1" squares
green pepper, chopped 1" squares
yellow pepper, chopped 1" squares
Large onion, wedged
Lycoming College
Backpacking Meal
2 Serving Backpacking Meal
She Summits Co.
French Toast & Sausage
sourdough bread
breakfast sausage, links
butter
egg beaters (32 oz)
yogurt
orange juice
milk
melon
syrup
jam
peanut butter
coffee
half & half
hot cocoa
Grand Canyon Youth
vegetarian substitutes (all meals
Portabella Mushroom
Veggie burger
Veggie sausage
Veggie spring roll
Extra Firm Tofu
Wilderness River Outfitters
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Company Names
Santa Barbara Adventure Company
Grand Canyon Youth
Grand Canyon Trust
Orange Torpedo
MT Sobek
Far Flung Outdoor Center
Wholesum
Lewis & Clark
Colorado Rocky Mountain School
Lycoming College
Mountain Trip
Avid4 Adventure
Ecology Project
WRFI
LLBean
Western Washington University
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Outdoor Eats
TSA Camp Redwood Glen
Wilderness River Outfitters
LIFT Discipleship
Badger Creek Ranch
She Summits Company
WFU Outdoor Pursuits
Bus for Outdoor Access & Teaching
Sussex School
Broadreach