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Backpacker Magazine – May 2005

5-Minute Meals: Pack In The Protein

Add four low-carb recipes to your trail cookbook

by: The Backpacker Editors

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©Mitch Mandel; styling by Melissa DeMayo
5-Minute Meals
Sun-Dried Tomato and Herb Frittata

1 tablespoon olive oil
½ cup sun-dried tomatoes, chopped
1 teaspoon oregano, dried
1 teaspoon basil, dried
1 cup liquid egg substitute (or powdered equivalent of 4 eggs)
1/8 cup grated parmesan or mozzarella cheese

In camp Heat oil in skillet over medium heat. Sauté sun-dried tomatoes until well coated (about a minute). Reduce heat to low. Mix oregano and basil with eggs and pour into skillet over the tomatoes. Cover and cook 5 to 7 minutes, or until the mixture is almost set on top. Flip carefully; cook for 1 or 2 more minutes. Slide onto plate, cut in half, and top with cheese. Serves two.

©Mitch Mandel; styling by Melissa DeMayo
5-Minute Meals
Apple-Walnut Chicken Salad

1 cup canned chicken (or dehydrated equivalent), cut into ½-inch chunks
½ cup celery, chopped (about 1 stalk)
1 small apple, chopped
¼ cup walnuts, chopped
1 tablespoon raisins
2 teaspoons olive oil
salt and pepper to taste

At home Drain and chop chicken; pack in zipper-lock bag.
In camp In a medium bowl, stir together the chicken, celery, apple, walnuts, and raisins. Add oil, salt, and pepper; toss gently to coat. Serves two.


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