As you already know if you’ve read our other easy backpacking recipes, it is very important to eat nutritiously and drink plenty of water while backpacking. We’ve already mentioned a few meal ideas for breakfast and lunch, as well as a few energizing backpacking snack suggestions.

Dinner is the backpacking meal that most backpackers settle down and truly enjoy. Once you have set camp for the evening and settled in, a hot and hearty meal will revitalize your body and get you prepared for another day of active hiking.

Backpacker’s Sushi

Cook 1 cup instant rice with boiling water.

Cut nori (seaweed rollers for sushi found at international grocers or sections) into quarters

Place a spoonful of rice on the nori and add a spoonful of tuna from foil packet

Roll the sushi and dip in wasabi, horseradish, or soy sauce (take-out packets)

Seafood Pasta

Cook ½ package pasta (fettuccini, tortellini, etc)

Heat a little bit of olive oil, salt, and garlic with salmon or tuna (foil package)

Toss with parmesan cheese and enjoy!

Variation: chicken (canned) and sundried tomatoes

Just Add Water Backpacking Feast

In a small sandwich bag combine:

¾ cup instant potatoes

¾ cup dry stuffing

Dried cranberries

Beef or turkey jerky pieces

Powdered gravy mix

At camp, stir in boiling water and let stand before eating.

Country Chicken and Rice

Combine 1 cup instant rice with 1 ½ cups boiling water

Stir in one packet onion soup mix

Add 1 small can of chicken

Stir until warm

Fiesta Trail Chicken

In a small sandwich bag combine:

1 cup instant rice

1 packet tomato soup mix

Spices (chili powder, cumin, garlic powder, etc.)

At camp, add 1 ½ cups boiling water to dry ingredients and stir in a small can of chicken.

Other dinner ideas include:

Small canned hams that require no refrigeration

Fresh vegetables for first night dinners (broccoli, corn on the cob, green beans, etc.)

Soup cups

Canned foods (ravioli, Spam, beanie weenies, beef stew, etc.)

Salty foods are good for replenishing your body to avoid dehydration. Eat foods that are high in calories and protein. If you packed canned foods, look for products with easy open lids. Otherwise, remember to pack a can opener, like the versatile Leatherman Juice S2 Multi-tool.

The most energizing and replenishing snacks for the trail is gorp, or modern versions of trail mix. Try these gorp recipes for variety.

Chocolate Lover’s Gorp

2/3 cup dried apricots

2/3 cup dried cherries

2/3 cup dried blueberries

2/3 cup almonds

2/3 cup peanuts

1 cup white chocolate chips

1 cup dark chocolate chips

The Trail is on Fire Gorp

Heat 2 tbsp oil in a skillet

Brown 2 cups puffed rice cereal and 2 cups raisin bran, stirring constantly

Spread the cereal on a baking sheet and cook at 250° for 30 minutes.

Toss cooled cereal with:

½ cup Spanish peanuts

½ cup cashews

¼ cup raisins

¼ cup dried dates

¼ cup dried jalapeño slices

½ tsp salt

1 tsp chili powder

¼ tsp cumin

2 Tbsp sugar

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Thanksgiving Decorations

Here it is – that time of year when everyone’s thoughts turn to food! I’m thankful that at our house, we have plenty of food, but sometimes I am not so grateful that I am the one who usually gets to cook it!

So I am always on the lookout for simple, tasty recipes that are also easy on the budget. Here are a few of my family’s favorites:

Corn-Rice Casserole

1 1/2 cups minute rice (uncooked) 2 cans cream-style corn 1 small onion, chopped 1 medium green pepper, chopped 1/2 cup butter or margarine 8 oz. jar Cheez Whiz

Melt butter in large saucepan and add onion and green pepper. Cook until tender. Add other ingredients and cook on low for about 5 minutes, stirring often.

Pour into greased 2-quart baking dish and bake at 350 degrees until bubbly.

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Sweet Potato Casserole

2 16-oz. cans sweet potatoes 1/4 cup butter 3/4 cup sugar 1/2 tsp. salt 2 eggs 1/2 cup milk 1 tsp. vanilla

Topping:

1 cup brown sugar 1/4 cup butter 2 tsp. cinnamon 1/4 cup flour

Drain sweet potatoes and mash. Add other ingredients and mix well. Pour into ungreased 9″ square baking pan. Mix all topping ingredients till crumbly. Spread on yams then bake at 350 degrees for 40 minutes.

Tip: You can make this the day before. Just refrigerate till you are ready to bake.

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This one is perfect for supper the night before Thanksgiving.

Harvest Time Soup

1 1/2 cups water 1 cup cubed potatoes 1/2 cup chopped carrots 1/2 cup chopped celery 3/4 lb. process cheese spread, cubed 1 cup ham, cubed

Bring water, potatoes, carrots and celery to a boil. Reduce heat and simmer till vegetables are tender.

Add cheese and ham; cook, stirring till cheese is melted.

This makes about 4 servings, but it could easily be cut in half or doubled.

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Samuel Adams, father of the American Revolution:

“It is therefore recommended … to set apart Thursday the eighteenth day of December next, for solemn thanksgiving and praise, that with one heart and one voice the good people may express the grateful feelings of their hearts and consecrate themselves to the service of their divine benefactor …”–November 1, 1777

(adopted by the 13 states as the first official Thanksgiving Proclamation)

By: Cyndi Roberts

About the Author:
About The Author

Cyndi Roberts is the editor of the “1 Frugal Friend 2 Another” bi-weekly newsletter and founder of the website of the same name.

Visit [http://www.cynroberts.com] to find creative tips, articles, and a free e-cooking book. Subscribe to the newsletter and receive the free e-course “Taming the Monster Grocery Bill”.

editor@cynroberts.com