Dinner Recipes

Dinner Recipes
Collection of recipes for dinner while backpacking

Beefy Noodle Bowl

3 Tbsp beef jerky, shredded
1 3-ounce package ramen noodles
1 1-ounce package instant onion soup
2 Tbsp mixed vegetables
1/4 tsp garlic powder
1/4 tsp ground ginger
1/2 tsp dried cilantro
1-2 packets soy sauce to taste

At home: discard the flavor packet from the ramen noodles, and combine all of the dry ingredients in a quart size, freezer ziplock bag.

In camp: boil about 2 cups of water. Add water to ziplock bag, then stir well until noodles are soft and vegetables are rehydrated. Season with soy sauce to taste. Makes 2 servings.

This recipe courtesy of One Pan Wonders

Ham and Pea Ramen

1-2 packages Top Ramen
1/2 cup dried peas
Parmesan cheese to taste
Ham to taste
Red pepper flakes to taste


At home: repack oriental noodles and dried peas into one ziplock bag, throwing away the flavor packs. In another ziplock bag combine ham, pepper, and cheese.

In camp: add noodles and peas to boiling water. Once cooking, drain the water. Mix in ham, red pepper, and parmesan cheese to taste. Makes 1 serving.

Tuna Spaghetti

1 8-ounce package angel hair pasta
1 6-ounce can of tuna in oil
8 sun dried tomatoes, sliced
1 tsp dried basil
1 tsp oregano
1/4 cup parmesan cheese
1/2 tsp garlic powder
4 cups water

At home: mix the basil, oregano, parmesan cheese and garlic powder in a ziplock bag.

In camp: soak tomatoes in four cups of water for ten minutes. Remove the tomatoes from water and bring to a boil. Break the angel hair pasta in half and add to the boiling water. Cook pasta until done, usually around five minutes. Drain water. Leave noodles in the pot and add tuna with oil, tomatoes, and contents of the cheese and spice bag. Stir well. Makes 2 servings.

Cheesy Bacospuds

2 1/4 cup instant potato flakes
1/2 cup instant dry milk
1 packet Butter Buds
1 1/2 Tbsp dried parsley flakes
1 1/2 Tbsp dried onions
salt and pepper to taste
3/4 cup crumbled bacon
1 package Powdered Cheese spread

At home: add all ingredients into quart size freezer ziplock bag.

In camp: bring 4 1/2 cups (less if using fresh cheese) to boil. Add water to bag, and stir well. Let stand, and add more water if needed. Makes 4 servings.

Zesty Pasta Salad

4 ounces cooked and dehydrated tri-colored curly/corkscrew pasta
1/4 cup golden raisins
2 Tbsp dehydrated sliced black olives
1/4 cup chopped walnuts or pine nuts, toasted
Couple Tbsp of Parmesan cheese

Dressing:
2 tablespoons olive oil
1 packet lemon juice
1 packet Dijon or regular mustard
1/2 tsp each dried basil, oregano and dill
1 tablespoon dehydrated shallots or onions
1/4 teaspoon pepper
salt to taste, if desired


At home: add pasta, raisins, and olives into quart size freezer ziplock bag. In a small snack size ziplock bag combine the dressing ingredients, seal and shake well.

In camp: cover the pasta, raisins and olives with boiling water. Seal well, and let sit for 10-15 minutes. Drain off any remaining water carefully. Pour dressing over pasta, seal the bag tightly and toss to coat. Add in the nuts, stir in and toss with Parmesan cheese to taste. Makes 1 serving.

Note: The olives dry well on a tray with the same time as the pasta. For ease, buy canned sliced olives and drain well. This would be considered a "warm" salad. One could cool it down by sealing it tightly and chilling it in a cold stream. It would work well with chicken or cubed cheese added in as well-or any freeze dried vegetable that is liked (add in with water).

This recipe courtesy of Freezer Bag Cooking

Cheezy Bacon Potatoes

1 1/2 cup instant potatoes
1/3 cup instant dry milk
3 Tbsp cheese sauce powder
At least 3 Tbsp crumbled bacon

At home: combine everything into a quart size freezer ziplock bag.

In camp: add 2 1/4 cups of boiling water to ziplock bag. Be sure to stir well. Let cool and eat. Makes 1 - 2 servings.

This recipe courtesy of Freezer Bag Cooking

Curried Rice

1 cup instant rice
1/2 Tbsp curry powder
1 Tbsp dried onion flakes
1/4 Tbsp sugar
1/2 Tbsp chicken or vegetable bouillon
1/2 tsp garlic powder
1/8 tsp ground turmeric
Salt to taste
Chopped cashews (optional)

At home: combine everything in a quart freezer ziplock bag. If you are bringing a foil pack of chicken, carry that separately.

In camp: bring 1 cup of water to a boil. Add to rice mix and stearm inside bag for 1-2 minutes or until the rice is tender. Serve topped with chopped cashews. Makes 1 serving. Serves 2 if you add a foil pack of chicken or tofu.

This recipe courtesy of One Pan Wonders

Cheesy Chicken Rice Soup

1/2 cup instant rice
3 Tbsp cheese sauce powder
1 Tbsp dried powdered milk
1 Tbsp dried veggie mix or freezedried vegetables
salt to taste, if desired
A 3-5 oz can of chicken.

At home: combine all ingredients into a quart sized freezer ziplock bag.

In camp: add 1 cup boiling water and chicken with liquid. Stir, put in cozy, and let sit for 5-10 minutes. Makes 1 serving.

This recipe courtesy of Freezer Bag Cooking

Basil Parmesan Orzo

1/2 tsp butter flakes
1/2 cup orzo pasta
1 tsp dried basil
1/2 tsp dried parsley
2 Tbsp freeze dried corn
3 single serving Parmesan or Romano cheese packets

At home: combine everything but the cheese in a quart size freezer ziplock bag.

In camp: bring 1 cup of water to a boil and then add to the ziplock bag. Simmer for 5 minutes or until the pasta is cooked. Add more water if needed. Stir in the cheese just before serving. Makes 1 serving.

This recipe courtesy of One Pan Wonders

Backpacking Biscuits

2 cups biscuit mix
1/4 cup powdered milk
1/2 cup water

At home: combine mix and milk into a quart size freezer ziplock bag.

In camp: gently stir water into bag. Make the dough into biscuit shapes. Cook on pan, turning them when light brown. Makes approzimately 12 biscuits.

Chicken Quinoa

1/2 cup quinoa
1 Tbsp dried chives
1 packet of True Lemon
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp paprika
1 3oz foil packet of chicken

At home: combine everything, except chicken, in a quart size freezer ziplock bag. Carry the chicken separately.

In camp: Bring 1 cup of water to boil. Add the quinoa and spices. Reduce heat and simmer for 10-15 minutes, or until quinoa is tender. Add the chicken, toss and serve. Makes 1 serving.

This recipe courtesy of One Pan Wonders

Four Cheese Hamburger Rice

1 cup instant rice
1/3 cup instant milk
1 package of Four Cheese sauce blend
1/2 tsp butter powder
1/2 cup dehydrated hamburger

At home: combine all ingredients into a quart size freezer ziplock bag.

In camp: add 1 1/2 cups of boiling water, stir well, and put in a cozy for 10 minutes. Stir and eat. Makes 1 serving.

This recipe courtesy of the book: Trail Food Made Simple by Sarah Kirkconnell

Bacon Polenta

1/2 cup instant polenta
2 Tbsp shelf-stable bacon
1/2 Tbsp onion flakes
2 tsp butter powder
1 tsp chicken or vegetable broth powder
2 packets Parmesan Cheese

At home: combine everything except the Parmesan in a quart size freezer ziplock bag.

In camp: bring 1 1/2 cups of water to a boil. Add the polenta and simmer until cooked and creamy. Top with the Parmesan cheese. Serves 1.

This recipe courtesy of One Pan Wonders

Veggies, Beef & Rice

2 cups instant rice
1/4 cup freeze dried vegetables (mixed works well)
1/2 cup dried hamburger
2 Tsp low sodium beef bullion
1/2 tsp granulated garlic
1 tsp dried parsley
1/2 tsp dried thyme
Also bring 1 ounce Swiss cheese

At home: combine all ingredients into a quart size freezer ziplock bag.

In camp: add 2 2/3 cups boiling water, stir well and put in a cozy for 10 minutes. Top with Swiss cheese. Makes 2 servings.

This recipe courtesy of Freezer Bag Cooking