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Week-Long Backpacking Menu

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

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
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