Week-Long Backpacking Menu

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

Recipes from More Backcountry Cooking, by Dorcas S. Miller. (Mountaineers Books, 2002)

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

Sunday Dinner

Chicken Curry over Brown Rice

  • 1 7-ounce foil pouch of chicken in water
  • 1/3 cup sliced dried mushrooms
  • 1 tablespoon onion flakes
  • 1/4 cup freeze-dried peas
  • 1 cube chicken boullion, crushed
  • 1/2 tablespoon chopped crystallized ginger
  • 1 cup instant brown rice
  • 1/2 tablespoon clarified butter or margarine (or 2 tablespoons olive oil)
  • 1/4 package Golden Curry Sauce
  • 1 cup tropical fruit trail mix

At home: Package mushrooms, onion flakes, and peas together. Pack chicken boullion and ginger in separate zip-top bag. Package brown rice, butter or olive oil, curry sauce, and trial mix individually.

In camp: Place mushroom mix in a bowl and cover with hot water to rehydrate for 10 minutes. Add chicken, boullion, and ginger and stir well. Meanwhile, boil 2 cups of water and add rice. Let stand for 5 minutes. In separate pot, combine curry sauce and margarine or olive oil. Add 3 cups of water and heat until it thickens. Combine sauce and chicken mixture, adding more water to thin. Serve over rice. Serves 2.

Monday, Wednesday, Friday Breakfast

  • 2 cups oatmeal
  • 1 tablespoon brown sugar
  • 2 cup dried apricots, apples, and pears
  • 2 cups coffee or hot cocoa

Tuesday, Thursday, Saturday Breakfast

  • 1 cup cold cereal (mix of raisin bran, grapenuts, and granola)
  • 1/2 cup powdered milk
  • 1/2 cup dried blueberries and cherries
  • 1 breakfast bar

Monday, Wednesday Lunch

  • 4 flour tortilla wraps
  • 4 ounces hummus
  • cheddar cheese slices
  • 1/4 cup bacon bits
  • 4 ounces carrot and celery spears

Tuesday, Thursday Lunch

  • 2 bagels
  • 4 ounces peanut butter
  • 4 ounces cheddar cheese

Friday Saturday Lunch

  • Leftover dinner food
  • 2 bagels
  • 4 ounces peanut butter
  • 4 ounces cheddar cheese

Monday Dinner

Alpine Mac & Cheese

  • 3 tablespoons flour
  • 2 teaspoons mustard powder
  • 1/2 teaspoon salt
  • 1/2 cup powdered milk
  • 1 tablespoon parsley
  • 1/2 teaspoon black pepper
  • 1/3 cup sun-dried tomatoes
  • 8 ounces (2 cups) small shell pasta
  • 5 ounces Swiss cheese
  • 1/4 cup dry white wine (optional)

At home: Combine flour, mustard powder, salt, powdered milk, parsley and pepper in zip-top bag. Combine dried tomatoes and shell pasta in a separate zip-top bag. Pack cheese and wine individually. Note: Swiss cheese does not preserve well, so eat this meal early in the week.

In camp: Cut cheese into small chunks. Bring 3 1/2 cups of water to boil. Add wine to pot, then add pasta and dried tomato. Boil until pasta is slightly tender, stirring occasionally. Stir in dry ingredients, then stir in cheese. Turn off heat and stir until cheese melts. Serves 2.

Tuesday Dinner

Chili

  • 1 (6.4 ounce) box dry chili mix
  • 2 ounces sun-dried tomatoes, cut into small pieces
  • 30 ounces (2 cans) dehydrated kidney beans
  • 40 corn chips
  • 1/2 cup salsa
  • 3 ounces cheddar cheese

At home: Combine chili mix, sliced tomatoes, and kidney beans in zip-top bag. Pack chips, salsa, and cheese individually.

In camp: Add 7 1/2 cups of water to a pot. Add dry mix and bring to boil. Summer 15 minutes or until done, stirring occasionally. Add 1 ounce of cheese and corn chips to serving bowls. Serves 2.

Wednesday Dinner
Shell Pasta with Pesto and Dried Tomato

  • 1 cup thinly sliced dried tomatoes
  • 1/2 cup thinly sliced dried tomatoes
  • 1 1/2 cups small shells
  • 1/3 cup toasted pine nuts
  • 1/3 cup dried pesto mix

At home: Combine dried tomatoes and mushrooms in zip-top bag. Pack shells, pine nuts, and pesto individually.

In camp: Place tomatoes in a bowl, and dehydrate with hot water for 10 minutes. Cook shells according to package directions. Drain pasta and veggies, then combine. Mix pesto on top, and garnish with pine nuts. Serves 2.

Thursday Dinner

Pasta Alfredo with Salmon, Corn, and Basil

  • 1/2 packet (1 ounce) Alfredo sauce mix
  • 2 1/2 tablespoons powdered milk
  • 1 teaspoon butter powder
  • 2 tablespoons grated Parmesan cheese
  • 1 pinch black pepper
  • 8 ounces Ziti pasta
  • 1 cup freeze dried corn
  • 1/2 bunch fresh basil (or 1 tablespoon dried basil)
  • 4 ounces smoked salmon, crumbled

At home: Combine Alfredo sauce mix, powdered milk, butter powder, cheese, and black pepper in zip-top bag. Package all other ingredients individually.

In camp: Mince fresh basil. Cook pasta 1 minute less then recommended time. Add corn to pasta and set aside, covered by undrained. In separate pot, add 3/4 cup water to dried sauce mix. Simmer for 5 minutes, stirring frequently. Drain pasta and corn. Add sauce to pot, and toss well. Add basil and salmon, toss gently. Serves 2.

Friday Dinner

Beef Stroganoff

  • 8 ounces egg noodles
  • 1/4 pound beef jerky, chopped into tiny pieces
  • 2 teaspoons onion flakes
  • 1/2 tablespoon paprika
  • 1 ounce (2 tablespoons) dried mushrooms
  • 3/4 teaspoon tomato powder
  • 1 cup package of instant cream of mushroom soup
  • 1/4 cup instant mashed potatoes
  • 1/4 cup plus 2 tablespoons of sour cream powder
  • 1/2 teaspoon parsley

At home: Combine jerky, onion flakes, paprika, mushrooms, tomato powder, mushroom soup, instant potatoes into zip-top bag. Also combine sour cream powder and parsley into separate zip-top bag

In camp: Pour contents of jerky bag into medium pot and add 1 3/4cup water. Bring to boil, then simmer for 15 minutes, stirring occasionally. Add more water if needed. Cook egg noodles in separate pot following package directions. Drain, and put the stroganoff pot on heat, add sour cream mix but do not boil. Serve over hot noodles. Serves 2

Saturday Dinner

Raisin and Nut Curried Couscous

  • 1 cup water
  • 3/4 cup couscous
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1/4 cup mixed peanuts and raisins (or other dried nuts and fruits)
  • 1/4 teaspoon olive oil

At home: Mix curry powder and cumin; carry in a small zip-top bag.

In camp: Boil water. Stir in couscous and nuts and fruit. Remove from heat, cover and let stand until grains are tender and all the liquid is absorbed (about 5 minutes). Add olive and spices, toss with a fork. Serves 2.

Hassle saver: Use a handful of nuts and fruit from your trail mix-just be sure to skip the chocolate chips.

Sunday Breakfast

Trail bars and leftover food