Burritos & Wraps
Razzie chicken:
Tuna "Bruschetta":
Curry Chicken Pitas:
Harvest Chicken Salad Wraps:
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1 7 ounce foil package of chicken
2 Tbsp of dried cranberries
2 Tbsp dried apples - plain (fresh is better if you want to pack one in)
1 Tbsp walnuts, chopped in quarters
balsamic raspberry dressing, to taste, in a single serve pouch
Also take 2 tortillas.
Mix together in chicken pouch. Fills 2 tortillas, share between the two.
Serves 1-2 as a light meal (good for a lunch).
2 Tbsp of dried cranberries
2 Tbsp dried apples - plain (fresh is better if you want to pack one in)
1 Tbsp walnuts, chopped in quarters
balsamic raspberry dressing, to taste, in a single serve pouch
Also take 2 tortillas.
Mix together in chicken pouch. Fills 2 tortillas, share between the two.
Serves 1-2 as a light meal (good for a lunch).
Tuna "Bruschetta":
In a sandwich bag put:
1/4 cup diced non-oil sun-dried tomatoes
2 Tbsp dried onions
1/4 tsp dried garlic
1 tsp dried parsley
1/2 tsp dried oregano leaves
black pepper to taste
Notes: Measure dry ingredients and mark on bag.
Also take:
1 3 ounce pouch Albacore tuna
1 Tbsp olive oil
2 tortillas
1 ounce cheese of choice, diced
Add a 1:1 ratio of water to the vegetable bag. Let sit for 10-30 minutes. Add in oil and stir. Toss in tuna to coat, then add in cheese. Serve on tortillas
Serves 1-2.
1/4 cup diced non-oil sun-dried tomatoes
2 Tbsp dried onions
1/4 tsp dried garlic
1 tsp dried parsley
1/2 tsp dried oregano leaves
black pepper to taste
Notes: Measure dry ingredients and mark on bag.
Also take:
1 3 ounce pouch Albacore tuna
1 Tbsp olive oil
2 tortillas
1 ounce cheese of choice, diced
Add a 1:1 ratio of water to the vegetable bag. Let sit for 10-30 minutes. Add in oil and stir. Toss in tuna to coat, then add in cheese. Serve on tortillas
Serves 1-2.
Curry Chicken Pitas:
1 7 ounce pouch chicken
4 packets mayo
In a sandwich bag put:
2 Tbsp dried onion
1/4 cup dried apples, chopped
In a small bag put:
1 tsp curry powder
1/4 tsp ground ginger
Also take:
2 large pita pockets or large tortillas
Add enough water to cover the onions and apples. Let soak for 10-20 minutes. If any water is left, drain off carefully. Open the chicken packet, add in the mayo to taste, then the seasonings. Toss in the onion and apple. Spoon into the pitas, halved.
Serves 2.
4 packets mayo
In a sandwich bag put:
2 Tbsp dried onion
1/4 cup dried apples, chopped
In a small bag put:
1 tsp curry powder
1/4 tsp ground ginger
Also take:
2 large pita pockets or large tortillas
Add enough water to cover the onions and apples. Let soak for 10-20 minutes. If any water is left, drain off carefully. Open the chicken packet, add in the mayo to taste, then the seasonings. Toss in the onion and apple. Spoon into the pitas, halved.
Serves 2.
Harvest Chicken Salad Wraps:
1 7 ounce pouch of chicken
In a sandwich bag:
2 Tbsp dried chopped celery
1/4 cup dried apples, chopped
Also take:
1/4 cup chopped walnuts or pecans
1 Tbsp dried cranberries or raisins
1 packet each salt and pepper
1 Tbsp olive oil
2 large pitas or tortillas
Cover the celery and apples with water and let sit for 10-20 minutes. Drain any remaining water carefully. Open the chicken pouch and add the vegetables, nuts and cranberries and toss. Add in olive oil to texture you like, salt and pepper to taste. Serve in pita halves or as wraps.
Serves 2.
In a sandwich bag:
2 Tbsp dried chopped celery
1/4 cup dried apples, chopped
Also take:
1/4 cup chopped walnuts or pecans
1 Tbsp dried cranberries or raisins
1 packet each salt and pepper
1 Tbsp olive oil
2 large pitas or tortillas
Cover the celery and apples with water and let sit for 10-20 minutes. Drain any remaining water carefully. Open the chicken pouch and add the vegetables, nuts and cranberries and toss. Add in olive oil to texture you like, salt and pepper to taste. Serve in pita halves or as wraps.
Serves 2.
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Potato Recipes
Chicken Colcannon Mashed Potatoes:
Smoked Salmon mashers:
In a quart freezer bag put:
3/4 cup instant mashed potatoes
1 Tbsp dried onion
1 Tbsp dried bell peppers
1 Tbsp diced dried tomatoes
2 Tbsp dry milk
2 Tbsp shelf stable Parmesan cheese
2 tsp organic brown gravy mix
couple grinds black pepper
Also take 1 small pouch smoked salmon. (3 ounces or less)
Add 1 1/4 cups boiling water, stir well and add in the smoked salmon, breaking it up, then stirring it in. Add any juices in from the salmon packaging as well.
1 large serving.
Creamy Clam Taters:
In a quart freezer bag put:
3/4 cup instant mashed potatoes
3 Tbsp dry instant milk
1/2 package Creamy Clam Sauce
1 Tbsp diced dried onion
1 Tbsp shelf stable Parmesan cheese
1/2 tsp dried chives
Add 1 1/4 cups boiling water and stir well. Seal and let sit for 5-10 minutes in a cozy. Stir well.
Serves 1.
Note: Really good topped with crunchy fried up garlic.
Greens & Reds:
In a quart freezer bag put:
3/4 cup instant mashed potatoes
2 Tbsp dried milk
2 Tbsp dried spinach
1 Tbsp dried diced tomatoes
2 tsp chicken gravy mix
1/4 tsp ground black pepper
1/4 tsp dried chives
Also take:
3 ounce can of chicken
1 ounce of Swiss cheese
Add 1 1/4 boiling water and the can of chicken (with liquid) and stir well. Let sit in a cozy for 5 minutes. Add in the Swiss cheese (diced up) and stir in.
Serves 1.
Spinach Bacon Two Cheese Mashed Potatoes:
Cheezy Bacon Mashed Potatoes:
Sasquatch's Taters (vegetarian):
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In a quart freezer bag put:
3/4 cup instant mashed potatoes
2 Tbsp dry milk
1 Tbsp dried carrots
1 tbsp dried cabbage
1 Tbsp dried onion
1 Tbsp Parmesan cheese
2 tsp organic chicken gravy mix
1 tsp dried chives
1/2 tsp diced dried garlic
couple grinds black pepper
Also take a 3 ounce can of chicken
Add 1 1/2 cups boiling water, stirring well. Put in a cozy for 10 minutes. Stir again and serve.
Serves 1 large appetite for dinner, 2 for lunch.
3/4 cup instant mashed potatoes
2 Tbsp dry milk
1 Tbsp dried carrots
1 tbsp dried cabbage
1 Tbsp dried onion
1 Tbsp Parmesan cheese
2 tsp organic chicken gravy mix
1 tsp dried chives
1/2 tsp diced dried garlic
couple grinds black pepper
Also take a 3 ounce can of chicken
Add 1 1/2 cups boiling water, stirring well. Put in a cozy for 10 minutes. Stir again and serve.
Serves 1 large appetite for dinner, 2 for lunch.
Smoked Salmon mashers:
In a quart freezer bag put:
3/4 cup instant mashed potatoes
1 Tbsp dried onion
1 Tbsp dried bell peppers
1 Tbsp diced dried tomatoes
2 Tbsp dry milk
2 Tbsp shelf stable Parmesan cheese
2 tsp organic brown gravy mix
couple grinds black pepper
Also take 1 small pouch smoked salmon. (3 ounces or less)
Add 1 1/4 cups boiling water, stir well and add in the smoked salmon, breaking it up, then stirring it in. Add any juices in from the salmon packaging as well.
1 large serving.
Creamy Clam Taters:
In a quart freezer bag put:
3/4 cup instant mashed potatoes
3 Tbsp dry instant milk
1/2 package Creamy Clam Sauce
1 Tbsp diced dried onion
1 Tbsp shelf stable Parmesan cheese
1/2 tsp dried chives
Add 1 1/4 cups boiling water and stir well. Seal and let sit for 5-10 minutes in a cozy. Stir well.
Serves 1.
Note: Really good topped with crunchy fried up garlic.
Greens & Reds:
In a quart freezer bag put:
3/4 cup instant mashed potatoes
2 Tbsp dried milk
2 Tbsp dried spinach
1 Tbsp dried diced tomatoes
2 tsp chicken gravy mix
1/4 tsp ground black pepper
1/4 tsp dried chives
Also take:
3 ounce can of chicken
1 ounce of Swiss cheese
Add 1 1/4 boiling water and the can of chicken (with liquid) and stir well. Let sit in a cozy for 5 minutes. Add in the Swiss cheese (diced up) and stir in.
Serves 1.
Spinach Bacon Two Cheese Mashed Potatoes:
In a quart freezer bag put:
3/4 cup instant mashed potatoes
2 Tbsp dry milk
1 Tbsp shelf stable bacon or bacon bits
1 Tbsp shelf stable Parmesan cheese
2 Tbsp spinach flakes
1/4 tsp dried garlic flakes
black pepper to taste
Also take:
1 ounce cheddar cheese
Add 1 1/4 cups boiling water, stirring well. Dice up the cheddar cheese and stir in. Put in a cozy for 5 minutes. Stir again.
Serves 1-2 depending on appetite and what meal it is for. The recipe makes a huge dinner's worth, but would work for 2 at lunch or as a side dish.
Notes: The spinach flakes rehydrate almost instantly and are very good tasting. For carrying cheddar cheese, check out the cheddar sticks that are sold next to the string cheese at your grocery store. Each one is individually packaged and has a shelf life of a couple days when backpacking (it will get soft and oily, but it is edible.)
3/4 cup instant mashed potatoes
2 Tbsp dry milk
1 Tbsp shelf stable bacon or bacon bits
1 Tbsp shelf stable Parmesan cheese
2 Tbsp spinach flakes
1/4 tsp dried garlic flakes
black pepper to taste
Also take:
1 ounce cheddar cheese
Add 1 1/4 cups boiling water, stirring well. Dice up the cheddar cheese and stir in. Put in a cozy for 5 minutes. Stir again.
Serves 1-2 depending on appetite and what meal it is for. The recipe makes a huge dinner's worth, but would work for 2 at lunch or as a side dish.
Notes: The spinach flakes rehydrate almost instantly and are very good tasting. For carrying cheddar cheese, check out the cheddar sticks that are sold next to the string cheese at your grocery store. Each one is individually packaged and has a shelf life of a couple days when backpacking (it will get soft and oily, but it is edible.)
Chicken Ranch Tater Trash-erole:
Homemade Alfredo Mashed Potatoes (Vegetarian):
In a quart freezer bag put:
3/4 cup instant mashed potatoes
1/4 cup dried hash browns
2 Tbsp instant dry milk
1 Tbsp organic Ranch dip mix
1 Tbsp diced dried shallots
1 Tbsp shelf stable Parmesan cheese
1/4 tsp diced dried garlic
Also take:
1 ounce cheddar cheese
1 3 ounce can of chicken
Dice the cheese. Add 1 1/4 cups boiling water, the can of chicken (with liquid) and 3/4 of the cheese. Stir well, seal, pushing out the air and put in a cozy for 5-10 minutes. Stir again and top with the remaining cheese.
Serves 1.
3/4 cup instant mashed potatoes
1/4 cup dried hash browns
2 Tbsp instant dry milk
1 Tbsp organic Ranch dip mix
1 Tbsp diced dried shallots
1 Tbsp shelf stable Parmesan cheese
1/4 tsp diced dried garlic
Also take:
1 ounce cheddar cheese
1 3 ounce can of chicken
Dice the cheese. Add 1 1/4 cups boiling water, the can of chicken (with liquid) and 3/4 of the cheese. Stir well, seal, pushing out the air and put in a cozy for 5-10 minutes. Stir again and top with the remaining cheese.
Serves 1.
Homemade Alfredo Mashed Potatoes (Vegetarian):
In a quart freezer bag put:
1Tbsp shelf stable Parmesan cheese
1Tbsp dry milk powder
1 tsp coffee creamer
1/8 tsp Tony’s® seasoning (or salt, black pepper, red pepper to taste)
1/8 tsp Granulated Garlic
1/8 tsp Oregano
1/4 tsp Basil
2/3 cup instant mashed potatoes
Add 1 cup boiling water and stir well. Let sit till cool enough to eat.
Serves 1.
Notes: Add up to 1 Tbsp olive oil or butter as well.
1Tbsp dry milk powder
1 tsp coffee creamer
1/8 tsp Tony’s® seasoning (or salt, black pepper, red pepper to taste)
1/8 tsp Granulated Garlic
1/8 tsp Oregano
1/4 tsp Basil
2/3 cup instant mashed potatoes
Add 1 cup boiling water and stir well. Let sit till cool enough to eat.
Serves 1.
Notes: Add up to 1 Tbsp olive oil or butter as well.
Cheezy Bacon Mashed Potatoes:
In a quart freezer bag put:
1 1/2 cups instant potatoes
1/4 tsp salt, if desired
1/3 cup instant dry milk
3 Tbsp cheese sauce powder
shelf stable bacon, to taste (2-3 Tbsp or more), leave in package till ready to use.
In camp: Add the bacon to the dry ingredients. Add 2 1/4
cups boiling water. Stir well, let cool a bit and eat.
Serves 1-2, depending on how hungry.
1 1/2 cups instant potatoes
1/4 tsp salt, if desired
1/3 cup instant dry milk
3 Tbsp cheese sauce powder
shelf stable bacon, to taste (2-3 Tbsp or more), leave in package till ready to use.
In camp: Add the bacon to the dry ingredients. Add 2 1/4
cups boiling water. Stir well, let cool a bit and eat.
Serves 1-2, depending on how hungry.
Sasquatch's Taters (vegetarian):
Mix in a bowl:
1-3/4 cups instant mashed potatoes
1-1/2 cups dry milk
2 tsp low sodium chicken bouillon
2 tsp dried onion
1 tsp dried parsley
1/4 tsp ground pepper
1/4 tsp dried thyme
1/8 tsp turmeric (or an Indian curry powder)
salt to taste
Put 1/2 cup mix in each freezer bag.
Add 1 cup boiling water. Stir until smooth, let cool a bit and eat.
Serves 1 as a side dish.
Evening Potatoes:1-3/4 cups instant mashed potatoes
1-1/2 cups dry milk
2 tsp low sodium chicken bouillon
2 tsp dried onion
1 tsp dried parsley
1/4 tsp ground pepper
1/4 tsp dried thyme
1/8 tsp turmeric (or an Indian curry powder)
salt to taste
Put 1/2 cup mix in each freezer bag.
Add 1 cup boiling water. Stir until smooth, let cool a bit and eat.
Serves 1 as a side dish.
In a quart freezer bag put:
1/2 cup instant potatoes
1 Tbsp instant milk
salt and pepper packets
2 Tbsp cheese sauce powder
1/2 bag of precooked crumbled bacon bag. (Shelf stable)
Add 1/2 cup boiling water (sometimes a bit more), stir well, let cool a bit and eat.
Serves 1.
1 Tbsp instant milk
salt and pepper packets
2 Tbsp cheese sauce powder
1/2 bag of precooked crumbled bacon bag. (Shelf stable)
Add 1/2 cup boiling water (sometimes a bit more), stir well, let cool a bit and eat.
Serves 1.
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Bowls/Other
Grizz’s BBQ Bowl:
½ cup dried ground beef/turkey
2 Tbsp dried green pepper
¼ cup freeze dried corn
2 tubs/packets bbq sauce
½ tsp chili powder
¼ cup French fried onions
1 cup Instant hash browns
In one quart freezer bag, combine beef, peppers, corn and chili
powder. Mix well in bottom of bag. Top with hash browns. (Don’t mix)
Put French fried onions in a sandwich bag with unopened bbq tubs.
In camp, add bbq sauce, then boiling water to the quart freezer bag (not quite covering),
knead gently and cozy 15 minutes.
Divide and top with onions.
Serves 2.
Thanks to Perk (now known as Grizz)
Low Sodium Faux Rice You-Know-What Roni:
2 Tbsp Olive Oil
1 cup Long Grain Rice
1/2 cup Orzo Or Other Small Pasta (I used Hispanic pasta that comes in tiny spaghetti bits)
1 1/2 cups Water
2 cups very low sodium chicken broth
1 tsp dried onion
1/2 tsp granulated garlic
1 tsp Parsley
1/4 cup Soy Sauce Substitute* see below for recipe
1/2 lb natural low fat ground beef
4 large mushrooms, chopped
In a separate pan cook the meat and mushrooms till well done. Drain grease if needed.
Sauté rice and pasta in oil about 2 minutes or until pasta is golden brown. Add meat, water, broth and spices and soy sauce substitute, cover, reduce heat and simmer 20 minutes or until rice is tender. Stir every couple minutes-in the last 5 minutes you may need to turn the heat down.
For drying for trail use:
Spread on parchment lined trays. Dry till brittle dry at 135*. Seal well when cool. Food vac bags are ideal here. Or use freezer bags. Store in freezer till trip time. In camp add equal amounts boiling water to dry food and let sit in a cozy for 10 minutes or so. (ie. 1 cup food, 1 cup water.) A serving would be 1-2 cups rehydrated. Depending on appetite!
1 cup Long Grain Rice
1/2 cup Orzo Or Other Small Pasta (I used Hispanic pasta that comes in tiny spaghetti bits)
1 1/2 cups Water
2 cups very low sodium chicken broth
1 tsp dried onion
1/2 tsp granulated garlic
1 tsp Parsley
1/4 cup Soy Sauce Substitute* see below for recipe
1/2 lb natural low fat ground beef
4 large mushrooms, chopped
In a separate pan cook the meat and mushrooms till well done. Drain grease if needed.
Sauté rice and pasta in oil about 2 minutes or until pasta is golden brown. Add meat, water, broth and spices and soy sauce substitute, cover, reduce heat and simmer 20 minutes or until rice is tender. Stir every couple minutes-in the last 5 minutes you may need to turn the heat down.
For drying for trail use:
Spread on parchment lined trays. Dry till brittle dry at 135*. Seal well when cool. Food vac bags are ideal here. Or use freezer bags. Store in freezer till trip time. In camp add equal amounts boiling water to dry food and let sit in a cozy for 10 minutes or so. (ie. 1 cup food, 1 cup water.) A serving would be 1-2 cups rehydrated. Depending on appetite!
Low Sodium "Soy Sauce":
2 Tbsp Very Low Sodium Beef Bouillon (or use 4 packets of Herb Ox® brand LS Beef boullion)
2 tsp Red Wine Vinegar
1 tsp Molasses
1/8 tsp Ground Ginger
couple grinds Black Pepper
1/8 tsp Garlic Powder
3/4 cup Water
In small sauce pan, combine and boil gently uncovered about 5 minutes or till mixture is reduced to 1/2 cup. Store in refrigerator. Stir before using. Will gel sometimes in refrigerator, but it does not affect it.
Note: I was very surprised that it actually DOES taste like soy sauce.
2 tsp Red Wine Vinegar
1 tsp Molasses
1/8 tsp Ground Ginger
couple grinds Black Pepper
1/8 tsp Garlic Powder
3/4 cup Water
In small sauce pan, combine and boil gently uncovered about 5 minutes or till mixture is reduced to 1/2 cup. Store in refrigerator. Stir before using. Will gel sometimes in refrigerator, but it does not affect it.
Note: I was very surprised that it actually DOES taste like soy sauce.
Stuffing Recipes
Thanksgiving On The Trail: Easy, Trashy & good:
This isn't one of the "it is good for you" meals. But, eh, you get it once a year, no? The meal is designed to feed 2-3 and it will make quite a bit. You can double the meat and use a 10 ounce can. If you do this, use the liquid in the can, and cut the water back to a generous 1/2 cup (instead of 3/4 cup).
You can leave the butter out of the stuffing, it does though add a nice flavor and texture...and if you are hiking in November, the fat is a good thing for staying warm. Butter is easy to carry in the colder months as well, so take advantage!
Being a meal to share this is one of the rare times I will suggest "bring bowls!". It makes the cooking easy to do as well as sharing the meal.
For the items used:
Simply Organic Roasted Turkey Gravy mix
Trader Joe's dried sweetened cranberries
Stove Top® Regional Blends instant stuffing in Monterey Style
Turkey Cranberry Gravy:
Stuffing:
Mashed Potatoes:
Trail-ready to go:
In camp:
The stuffing:
Gravy:
Mashed Potatoes:
Put the 3 bags into a cozy (you may need two cozies) for 10 minutes. Plate up and eat!
Thanksgiving On The Trail Part #2: Making It Reasonably Healthy:
One of my favorite pre-low sodium diets was doing Thanksgiving On The Trail...which just isn't low in sodium no matter what you do, even using the hard to find "lower sodium" chicken instant stuffing mix by Stove Top. The other issues lie in that brand contains both MSG and High Fructose Corn Syrup, both items we can do with less of. (And most commercial brands of "instant" stuffing contain it as well.)
This recipe won't necessarily save you money, but it will allow you to have a great tasting meal and be able to make it with whole wheat or multi grain breads, vegetables and control the sodium to a respectable level. You can use homemade bread as well, and control the sodium there as well.
Thanksgiving On The Trail:
At home take approximately 6-7 slices of bread and flatten them with your palms on a cutting board. Take a sharp chef knife and dice up the pieces of bread. When done you will want about 4 cups of diced bread. The flattening creates a denser crumb.
Put on lined dehydrator trays. It will take about 2 hours at 135*. You want crispy dry.
When dry split the bread crumbs into 2 quart freezer bags.
In a small chopper, blender or clean coffee grinder combine and whirl:
Thanksgiving On The Trail:
This isn't one of the "it is good for you" meals. But, eh, you get it once a year, no? The meal is designed to feed 2-3 and it will make quite a bit. You can double the meat and use a 10 ounce can. If you do this, use the liquid in the can, and cut the water back to a generous 1/2 cup (instead of 3/4 cup).
You can leave the butter out of the stuffing, it does though add a nice flavor and texture...and if you are hiking in November, the fat is a good thing for staying warm. Butter is easy to carry in the colder months as well, so take advantage!
Being a meal to share this is one of the rare times I will suggest "bring bowls!". It makes the cooking easy to do as well as sharing the meal.
For the items used:
Simply Organic Roasted Turkey Gravy mix
Trader Joe's dried sweetened cranberries
Stove Top® Regional Blends instant stuffing in Monterey Style
Turkey Cranberry Gravy:
In a pint freezer bag put:
1 package Roasted Turkey Gravy mix
1/4 cup dried sweetened cranberries
Mark: Add can of chicken & 3/4 cup water.
1 package Roasted Turkey Gravy mix
1/4 cup dried sweetened cranberries
Mark: Add can of chicken & 3/4 cup water.
Stuffing:
In a quart freezer bag put:
1 package instant stuffing
Mark: Add 1/4 cup butter and 1 1/2 cups water.
1 package instant stuffing
Mark: Add 1/4 cup butter and 1 1/2 cups water.
Mashed Potatoes:
In a quart freezer bag put:
3/4 cup instant mashed potatoes
2 Tbsp dry milk
1/4 tsp diced dried garlic
1/4 tsp ground black pepper
Mark: Add 1 1/4 cups water.
Also take:
1/4 cup butter
1 can turkey or chicken (5 ounces)
3/4 cup instant mashed potatoes
2 Tbsp dry milk
1/4 tsp diced dried garlic
1/4 tsp ground black pepper
Mark: Add 1 1/4 cups water.
Also take:
1/4 cup butter
1 can turkey or chicken (5 ounces)
Trail-ready to go:
In camp:
The stuffing:
The butter, diced up, and 1 1/2 cups boiling water. Stir well, and make sure the water gets mixed in.
Gravy:
Add
in the can of turkey along with the liquid and 3/4 cup of boiling
water. Stir very well and seal, pushing out the air carefully.
Mashed Potatoes:
Add in 1 1/4 cups boiling water, stirring well. Make sure to get any powder in the corners. Seal.
Put the 3 bags into a cozy (you may need two cozies) for 10 minutes. Plate up and eat!
Thanksgiving On The Trail Part #2: Making It Reasonably Healthy:
One of my favorite pre-low sodium diets was doing Thanksgiving On The Trail...which just isn't low in sodium no matter what you do, even using the hard to find "lower sodium" chicken instant stuffing mix by Stove Top. The other issues lie in that brand contains both MSG and High Fructose Corn Syrup, both items we can do with less of. (And most commercial brands of "instant" stuffing contain it as well.)
This recipe won't necessarily save you money, but it will allow you to have a great tasting meal and be able to make it with whole wheat or multi grain breads, vegetables and control the sodium to a respectable level. You can use homemade bread as well, and control the sodium there as well.
Thanksgiving On The Trail:
At home take approximately 6-7 slices of bread and flatten them with your palms on a cutting board. Take a sharp chef knife and dice up the pieces of bread. When done you will want about 4 cups of diced bread. The flattening creates a denser crumb.
Put on lined dehydrator trays. It will take about 2 hours at 135*. You want crispy dry.
When dry split the bread crumbs into 2 quart freezer bags.
In a small chopper, blender or clean coffee grinder combine and whirl:
3 tsp low sodium chicken bouillon (or 3 Tbsp homemade)
1 1/2 tsp dried parsley
1 tsp poultry seasoning
2 Tbsp dried onions
2 Tbsp dried celery
1/8 tsp sugar
Split the seasoning mix into two small bags. Each bag of bread gets a bag of seasoning mix.
Mark the bread bags with: Add 3/4 cup water + 1 Tbsp olive oil.
1 1/2 tsp dried parsley
1 tsp poultry seasoning
2 Tbsp dried onions
2 Tbsp dried celery
1/8 tsp sugar
Split the seasoning mix into two small bags. Each bag of bread gets a bag of seasoning mix.
Mark the bread bags with: Add 3/4 cup water + 1 Tbsp olive oil.
Thanksgiving On The Trail:
1 bag of bread crumbs
1 bag of seasoning blend
1 Tbsp or packet of olive oil
1 3 ounce can of chicken
Packet of Cranberry Sauce
Add the seasoning packet to the bread crumbs, add in the chicken (you can add in the broth if desired), the oil and 3/4 cup boiling water. Stir well, seal and put in a cozy for 5 minutes. Fluff up and serve.
Serves 1-2.
Notes:
Using no added salt besides the bread and the chicken one gets about 1000 mg of sodium if they eat the whole bag (the chicken is around 400 mg of it). Using commercial instant stuffing you would consume over 1700 mg of sodium. This is a considerable savings. While not low sodium it is a fun way to be able to enjoy it once in a while!
The cranberry sauce packets can be found at Minimus online.
1 bag of seasoning blend
1 Tbsp or packet of olive oil
1 3 ounce can of chicken
Packet of Cranberry Sauce
Add the seasoning packet to the bread crumbs, add in the chicken (you can add in the broth if desired), the oil and 3/4 cup boiling water. Stir well, seal and put in a cozy for 5 minutes. Fluff up and serve.
Serves 1-2.
Notes:
Using no added salt besides the bread and the chicken one gets about 1000 mg of sodium if they eat the whole bag (the chicken is around 400 mg of it). Using commercial instant stuffing you would consume over 1700 mg of sodium. This is a considerable savings. While not low sodium it is a fun way to be able to enjoy it once in a while!
The cranberry sauce packets can be found at Minimus online.
