|NATIONAL PARKS QUICKLINKS|
Backpacker Magazine – February 2001
Meet Jamie and Joe, who need help with everything from planning to packing to eating well. Enter our team of experts, with a few simple tricks designed to turn them-and you!-into well-oiled backpacking machines.
|The 3-Day, Two-Person Meal Planner|
|Breakfast||At home or on the road||Lemon-Raisin Bars||Lemon-Raisin Bars|
|Lunch||On the road||Light and Lively||Traditional Filling Fare|
|Dinner||Cashew-Ginger Chicken and Rice||Dorcas's Trail Chili||Road-trip pigout|
|Dessert||Mincemeat Pudding||S'mores In A Bag|
At Home: Spread nuts on a cookie sheet and toast at 300ºF for 10 minutes. Remove from the oven, let cool, then store in a zipper-lock plastic bag. Combine corn, onion, rice, and mushrooms, plus seasoning packet, in a second zipper-lock plastic bag.
In Camp: Place bagged corn mixture and chicken in a pot and cover with water; mix well. Bring to a boil; simmer 5 minutes (adding more water as needed) or until done. Garnish with nuts.
Saturated Fat: 5.701
At Home: Drain and rinse kidney beans, then dry in dehydrator or oven. Package in a zipper-lock plasic bag with chili mix and tomatoes.
In Camp: Pour contents of plastic bag in pot with 7 cups water. Stir well. Let stand 15 minutes to allow ingedients to rehydrate (add water if necessary; ingredients shouldn't be above waterline). Bring to a boil and simmer about 5 minutes, until ingredients are completely hydrated, stirring continuously to prevent sticking. Mix 1 ounce cheese into each serving and sprinkle with half of the corn chips.
Dietary Fiber : 13.6
Saturated Fat: 5
Total Fat: 13.7
At Home: In a saucepan, combine raisins, milk, lemon juice, and lemon rind. Heat and stir until bubbling, then remove from heat to cool slightly. In a bowl, beat together butter, brown sugar, and vanilla to make a batter. Stir in flour, baking soda, and salt, then add oats and walnuts. Press all but 2 cups of the batter into a greased 13 x 9-inch pan. Spread raisin mixture on top of batter to within 1/2 inch of the edges. Sprinkle with dollops of reserved batter; press lightly. Bake at 350ºF for 25 to 30 minutes, or until golden brown. Allow to cool, then slice into 12 bars and package 2 bars per zipper-lock plasic bag.
Dietary Fiber : 5
Saturated Fat: 25.4
Total Fat: 52.5
Here's a lunch that provides lots of variety. If you're a big person who gets hungry fast, you may want to increase the amounts.
Dietary Fiber : 20.7
Saturated Fat: 17.4
Total Fat: 57.5
In Camp: Crumble equal portions of mincemeat into 2 insulated cups or bowls. Add 1/3 cup boiling water to each. Cover and let stand for 10 minutes. Stir equal portions of walnuts into each cup before eating.
Dietary Fiber : 7.5
Saturated Fat: 1.7
Total Fat: 19.4
At Home: Combine all ingredients and divide evenly into two small oven roasting bags.
In Camp: Squeeze as much air from the bags as possible. Make sure the bags are securely closed and submerge them in hot water until the chocolate has melted. Remove the bags from the water and spoon the contents into your mouth.
Dietary Fiber : .9
Saturated Fat: .9
Total Fat: 14.2
Super-hungry people may want to increase the amounts.
Dietary Fiber : 27.5
Saturated Fat: 64.8
Total Fat: 108