Backpacker Magazine – Online Exclusive

Week-Long Backpacking Menu

Avoid the Pop-Tart rut with Backpacker's seven-day, two-person shopping and menu list.

by: Dorcas S. Miller, More Backcountry Cooking

SHOPPING/PACKING LIST

• 1/3 cup sliced dried mushrooms
• 2 tablespoons onion flakes
• 1/4 cup freeze-dried peas
• 1 cube chicken boullion, crushed
• 1/2 tablespoon chopped crystallized ginger
• 4 7-oz. pouches of chicken in water
• 1/2 cup olive oil
• 1/4 package Golden Curry Sauce
• 8 cups oatmeal
• 2 cups of tropical fruit trail mix (dried apricots, apples, and pears)
• 8 ounces coffee
• 8 ounces hot cocoa
• 6 cups powdered milk
• 1 cup dried blueberries and cherries
• 1/3 cup toasted pine nuts
• 12 trail bars
• 4 cups instant brown rice
• 1 cup bacon bits
• 8 ounces carrot
• 8 ounces celery spears
• 16 ounces cereal (mix of raisin bran, shredded wheat, and granola)
• 16 flour tortilla wraps (8-inch)
• 16 ounces cheddar cheese
• 10 bagels
• 16 ounces peanut butter
• 8 ounces hummus
• 3 tablespoons flour
• 2 teaspoons mustard powder
• 1 teaspoon curry powder
• 1/2 teaspoon cumin
• 1/3 cup dried pesto mix
• 1 cup package of instant cream of mushroom soup
• 1/2 teaspoon salt
• 1 tablespoon parsley
• 1 teaspoon black pepper
• 5 ounces Swiss cheese
• 1/4 cup dry white wine (optional)
• 1 (6.4 ounce) box dry chili mix
• 4 cups sun-dried tomatoes, cut into small pieces
• 30 ounces (2 cans) dehydrated kidney beans
• 40 corn chips
• 4 ounces salsa
• 16 ounces (1 box) small pasta shells
• 8 ounces (1/2 box) Ziti pasta
• 8 ounces (1/2 bag) egg noodles
• 3/4 cup couscous
• 1/2 packet (1 ounce) Alfredo sauce mix
• 1 teaspoon butter powder
• 2 tablespoons grated Parmesan cheese
• 1 cup freeze-dried corn
• 1/2 bunch fresh basil (or 1 tablespoon dried basil)
• 4 ounces smoked salmon, crumbled
• 1/4 pound jerky, chopped into tiny pieces
• 1/2 tablespoon paprika
• 1 ounce dried mushrooms
• 3/4teaspoon tomato powder
• 1/4 cup instant mashed potatoes
• 1/2 cup tablespoons of sour cream powder
• 1/2 teaspoon parsley