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.
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.