Lunches:
Tortilla Roll-Ups/Wraps:
Tuna "Bruschetta":
Curry Chicken Pitas:
Harvest Chicken Salad Wraps:
Razzie chicken:
Peanut Butter Wraps (vegetarian):
First day out Chicken Salad:
Ford having lunch at Upper Melakwa Lake, Wa September 2005.
BBQ Chicken Rice Wraps:
In a pint freezer bag put:
Also take:
This recipe used a couple items to talk about:
Uncle Bens® Instant Rice. Not found in as many stores as Minute Rice®, but it has better flavor, texture and actually looks like regular rice once rehydrated. Worth looking for! It is also many times more competitively priced as well.
BumbleBee Chicken Breast in BBQ Sauce. These are a chicken breast in sauce sealed in an easy to rip open foil packet. Each packet weighs 4 ounces and sports 29 grams of protein. They are also a huge serving (it alone would fill me up!) so they work great in shared meals. The chicken is very moist and shreds easily with a spoon.
Rondele Bagel Temptations Cream Cheese. Single serving packets and shelf stable. I have been using these packets for a number of years but it can be hard to find them. They are often sold in the bakery department in grocery stores. Each packet is 1 ounce and will fill a small bagel nicely. They run about 50 cents to a dollar per packet.
I often carry paper towels to lay on the ground or table when I am hiking so I have a clean "prep" surface to work on. They also roll up around your wrap preventing messes as well. A lightweight solution that also can clean up messy hands afterwards ;-)
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Tuna "Bruschetta":
In a sandwich bag put:
1/4 cup Just Tomatoes® sun-dried tomatoes, crumbled
2 Tbsp dried onions
1/4 tsp dried garlic
1tsp 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 packet olive oil (1 Tbsp)
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 Just Tomatoes® sun-dried tomatoes, crumbled
2 Tbsp dried onions
1/4 tsp dried garlic
1tsp 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 packet olive oil (1 Tbsp)
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 craisins and toss. Add in olive oil to texture you like, salt and pepper to taste. Serve in pita halves or as wraps.
Serves 2.
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 craisins and toss. Add in olive oil to texture you like, salt and pepper to taste. Serve in pita halves or as wraps.
Serves 2.
Razzie chicken:
1 7 ounce pouch 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, diced
basamalic raspberry dressing to taste, in a single serve pouch
Mix together in chicken pouch. Will fill 2 tortillas.
Serves 1-2.
2 Tbsp of dried cranberries
2 Tbsp dried apples - plain (fresh is better if you want to pack one in)
1 Tbsp walnuts, diced
basamalic raspberry dressing to taste, in a single serve pouch
Mix together in chicken pouch. Will fill 2 tortillas.
Serves 1-2.
Peanut Butter Wraps (vegetarian):
Per person take:
1 tortilla or flat bread
1 individual tube or tub of peanut butter per tortilla
1 packet honey
snack box of raisins
Spread and enjoy.
1 individual tube or tub of peanut butter per tortilla
1 packet honey
snack box of raisins
Spread and enjoy.
First day out Chicken Salad:
At home cook 2 chicken breasts (dry roast in the oven till cooked). Chop up and chill.
In a quart bag, add to chilled chicken 1 tub diced 3 color bell peppers from the produce department (or 1 pepper worth), 1/2 cup mayonnaise and 2 tsp curry powder.
Mix well, and pack tightly and chill.
This is great in pita bread, on a tortilla or on a bagel. You can freeze water in a sandwich bag to act as a coolant for your pack. Keep cold in your pack at all times!
Serves 2.
In a quart bag, add to chilled chicken 1 tub diced 3 color bell peppers from the produce department (or 1 pepper worth), 1/2 cup mayonnaise and 2 tsp curry powder.
Mix well, and pack tightly and chill.
This is great in pita bread, on a tortilla or on a bagel. You can freeze water in a sandwich bag to act as a coolant for your pack. Keep cold in your pack at all times!
Serves 2.
Ford having lunch at Upper Melakwa Lake, Wa September 2005.
BBQ Chicken Rice Wraps:
In a pint freezer bag put:
1/2 cup instant rice
Also take:
2 flour tortillas (soft taco size)
1 package BBQ chicken breast
1 ounce cream cheese
1 package BBQ chicken breast
1 ounce cream cheese
Add
1/2 cup very hot water to the rice. Stir and put in a cozy for 10
minutes, slip the unopened chicken breast package under the rice bag.
This will warm the chicken up a bit.
Meanwhile spread the cream cheese evenly on the two tortillas. When the rice is ready, split it between the two tortillas.
Meanwhile spread the cream cheese evenly on the two tortillas. When the rice is ready, split it between the two tortillas.
Open up the chicken package and using your spoon or spork, split the breast up into shreds. Split the bag evenly onto the rice.
Drizzle the BBQ sauce over the wraps. Roll up and enjoy!
Serves 2 normal appetites. Vacuum cleaners may consider this a 1 person meal.
Serves 2 normal appetites. Vacuum cleaners may consider this a 1 person meal.
This recipe used a couple items to talk about:
Uncle Bens® Instant Rice. Not found in as many stores as Minute Rice®, but it has better flavor, texture and actually looks like regular rice once rehydrated. Worth looking for! It is also many times more competitively priced as well.
BumbleBee Chicken Breast in BBQ Sauce. These are a chicken breast in sauce sealed in an easy to rip open foil packet. Each packet weighs 4 ounces and sports 29 grams of protein. They are also a huge serving (it alone would fill me up!) so they work great in shared meals. The chicken is very moist and shreds easily with a spoon.
Rondele Bagel Temptations Cream Cheese. Single serving packets and shelf stable. I have been using these packets for a number of years but it can be hard to find them. They are often sold in the bakery department in grocery stores. Each packet is 1 ounce and will fill a small bagel nicely. They run about 50 cents to a dollar per packet.
I often carry paper towels to lay on the ground or table when I am hiking so I have a clean "prep" surface to work on. They also roll up around your wrap preventing messes as well. A lightweight solution that also can clean up messy hands afterwards ;-)
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Salads:
Packer's Cole Slaw (vegetarian):
1 Tbsp non iodized or canning salt
1 cup water
1/2 cabbage, washed and finely shredded
1 stalk celery, shredded
1 carrot, shredded
1/2 green pepper, shredded
3/4 cup vinegar
1 tsp mustard seed
1/2 tsp celery seed
1 cup sugar
At home: Dissolve the salt in the water in a large bowl, then soak the cabbage in the salt water for an hour. Add the next three ingredients and let them soak for another 20 minutes, then drain and rinse thoroughly. Meanwhile, combine the vinegar, mustard seed, celery seed, and sugar in a pan and bring it to a boil, stirring until the sugar is dissolved. Pour the dressing over the rinsed vegetable mixture in the bowl and marinate, covered, for at least 24 hours before dehydrating.
Divide the dried slaw into plastic bags (1/3 cup of dried salad is adequate as a side dish for one person).
In camp: Add an equal amount of water to each portion of salad (1/3 cup of water to 1/3 cup of salad) and allow it to reconstitute for at least half an hour.
Yield: 3 1/2 to 4 cups (10 to 12 side dishes).
1 cup water
1/2 cabbage, washed and finely shredded
1 stalk celery, shredded
1 carrot, shredded
1/2 green pepper, shredded
3/4 cup vinegar
1 tsp mustard seed
1/2 tsp celery seed
1 cup sugar
At home: Dissolve the salt in the water in a large bowl, then soak the cabbage in the salt water for an hour. Add the next three ingredients and let them soak for another 20 minutes, then drain and rinse thoroughly. Meanwhile, combine the vinegar, mustard seed, celery seed, and sugar in a pan and bring it to a boil, stirring until the sugar is dissolved. Pour the dressing over the rinsed vegetable mixture in the bowl and marinate, covered, for at least 24 hours before dehydrating.
Divide the dried slaw into plastic bags (1/3 cup of dried salad is adequate as a side dish for one person).
In camp: Add an equal amount of water to each portion of salad (1/3 cup of water to 1/3 cup of salad) and allow it to reconstitute for at least half an hour.
Yield: 3 1/2 to 4 cups (10 to 12 side dishes).
Wrongbridge and Hoosierdaddy eating on The Wonderland Trail, Summer 2004.
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Trail Munchies:
Trail Nachos (vegetarian):
In a quart freezer bag put:
1/4 cup + 2 Tbsp cheese sauce powder (This is a product you can find in bulk sections or online)
1/4 tsp of garlic
1/4-1/2 tsp of salt, if desired.
Feel free to add bell pepper flakes, hot pepper flakes, etc-whatever you like!
Separatelypack whatever munchie chip you like to dip.
Add 1/2 cup boiling water, mix very well, seal and pop in cozy for 5-10 minutes. Dip your chips!
Make Con Queso dip by adding 2 packets of salsa to the dip!
Serves 1 hungry person.
1/4 cup + 2 Tbsp cheese sauce powder (This is a product you can find in bulk sections or online)
1/4 tsp of garlic
1/4-1/2 tsp of salt, if desired.
Feel free to add bell pepper flakes, hot pepper flakes, etc-whatever you like!
Separatelypack whatever munchie chip you like to dip.
Add 1/2 cup boiling water, mix very well, seal and pop in cozy for 5-10 minutes. Dip your chips!
Make Con Queso dip by adding 2 packets of salsa to the dip!
Serves 1 hungry person.
Mmmmmmmm...Doritos® on the trail!
