The Menu

So back packing for long distances has many distinct issues– one such is the menu and therefore the weight of said menu. Many folks stop in town every 3 to 6 days and buy convenience store supplies making mix n match meals to carry them through the next leg of their trip. And that’s ok. HYOH. Others have the funds to buy ready made dehydrated or freeze dried meals and have them shipped to them. Lucky them! Especially if they find good tasting pre packaged meals. And then there are those who have the time and the will to make their own meals.

I made all my own meals with help from various sources on line with recipes and meal idea’s. Such awesome folks sharing their kitchen master pieces for all of us in the community to enjoy.

Here is my list and credits.

 

DIY Kind bars. From  The Yummy life by Monica

Omg these are good I especially like the Almond Apricot bar but they all taste very good. The only issue’s I had were;

1.  getting the bar out of the baking pan. I had to use a greased spatula to chisel the uncut bar out of the pan. And forget the greased glass to push ingredients down in the pan. I used a bamboo spoon covered in cooking oil. Oil is going t0 be your best friend for the pan, spoons and the mixing bowl.

And 2. getting the syrup mix to the right temperature. She says 260 degree’s but it has to go to a ‘soft crack’ that is a little bit higher. My stove fought to get high enough but it got there.

I packed a bar in with every breakfast and tossed in extra ones for lunch or just a snack in general.

 

Oatmeal Breakfasts also from The Yummy Life

Easy, simple, warm and staple. And cheaper then buying pre packaged singles. You can add what ever ingredients float your boat making a great filling, light weight and shelf stable meal.

 

Breakfast Crumble

1 3/4 cup Instant. Potatoes

1/2 cup Freeze Dried Eggs with Bacon crumbles

1 TBs Powdered Milk (Nestles Nido)

1 1/2 c water (add boiling water stir and let sit for 5-10 minutes)

 

Strawberry Almond Cream of Wheat

1 pack of Instant Cream of Wheat ( I bought bulk and used the suggested serving size)

2 TBs Freeze Dried Strawberries

1/2 tsp of Cinnamon

1 tsp Sugar

1 TBs Powdered Milk

1 TBs almond slivers

Add enough boiling water to cover stir and let set until soft

 

Instant meals from The Yummy Life

Chicken Cous Cous

  • 1/3 cup whole wheat cous cous
  • 1 teaspoon chia seeds or ground flaxseed (optional)
  • 1/3 cup freeze dried chopped chicken or TVP chicken flavored Subsitute
  • ½ cup freeze dried mixed vegetables
  • 1 tablespoon freeze dried onions (or 1 teaspoon dried onion flakes)
  • 1-1/2 teaspoons powdered chicken flavor base (or boullion granules)
  • 1-1/2 teaspoons freeze dried poultry herb blend (or 1/4 teaspoon each dried thyme, sage, & parsley)
  • ¼ teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • ¼ teaspoon salt (or more to taste)
  • 1-1/2 cups water

 

Fiesta Chicken with Rice

  • 2/3 cup instant brown rice
  • 1 teaspoon chia seeds or ground flaxseed (optional)
  • 1/3 cup freeze dried chopped chicken or TVP chicken flavored substitute
  • 1/2 cup freeze dried corn
  • ¼ cup freeze dried chopped tomatoes (I used sun dried tomatoes)
  • 1/4 teaspoon dried minced jalapeno ( I used dried crushed red peppers)
  • 1 tablespoon freeze dried onions (or 1 teaspoon dried onion flakes)
  • 1-1/2 teaspoons powdered chicken flavor base (or boullion granules)
  • 1-1/2 teaspoons chili powder
  • ¼ teaspoon cumin
  • 1/4 teaspoon dried oregano (Mexican preferred)
  • 1/2 teaspoon freeze dried cilantro (or 1/8 teaspoon dried)
  • ¼ teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • ¼ teaspoon salt (or more to taste)
  • 1-1/2 cups water

 

Macadamia nut Chicken Cous Cous

  • 1/3 cup whole wheat cous cous
  • 1 teaspoon chia seeds or ground flaxseed (optional)
  • 1/3 cup freeze dried chopped chicken
  • 1/3 cup chopped dried apricots
  • 1/3 coarsely chopped macadamia nuts
  • 1 tablespoon freeze dried spring onions (or 1 teaspoon dried onion flakes)
  • 1-1/2 teaspoons powdered chicken flavor base (or boullion granules)
  • ¼ teaspoon dried thyme
  • ¼ teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • ¼ teaspoon salt (or more to taste)
  • 1-1/2 cups water

 

Creamy Alfredo with Chicken

  • 1 cup pasta broken in 2”pieces (use pasta that normally cooks on stovetop in 4 min. or less—thin egg noodles, angel hair pasta, or quick-cooking artisan pastas)*
  • 1 teaspoon chia seeds or ground flaxseed (optional)
  • ¼ cup freeze dried chopped chicken
  • ¼ cup toasted pine nuts
  • ¼ cup freeze dried chopped mushrooms( I used dried shiitake mushrooms)
  • 1-1/2 teaspoons powdered chicken flavor base (or boullion granules)
  • 3 tablespoons grated Parmesan cheese (the dried, unrefrigerated kind in a can)
  • 2 tablespoons instant dried buttermilk powder (or regular powdered milk)
  • 2 tablespoons corn starch
  • 2 teaspoons freeze dried Italian herb blend (or 3/4 teaspoon dried Italian herb blend)
  • ¼ teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • ¼ teaspoon salt (or more to taste)
  • 1-1/4 cups water

 

Curry rice with Chicken and Peas

  • 2/3 cup instant brown rice
  • 1 teaspoon chia seeds or ground flaxseed (optional)
  • ¼ cup freeze dried chopped chicken or TVP Chicken flavored sub
  • ¼ cup chopped roasted cashews
  • ¼ cup freeze dried mixed vegetables
  • 1 tablespoon freeze dried onions (or 1 teaspoon dried onion flakes)
  • 1-1/2 teaspoons powdered chicken flavor base (or boullion granules)
  • 1-1/2 teaspoons curry powder
  • ¼ teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • ¼ teaspoon salt (or more to taste)
  • 1-1/2 cups water

 

Thai Peanut Noodles with Chicken and Veggies

  • 1 cup pasta broken in 2”pieces (use pasta that normally cooks on stovetop in 4 min. or less—thin egg noodles, angel hair pasta, or quick-cooking artisan pastas)*
  • 1 teaspoon chia seeds or ground flaxseed (optional)
  • ¼ cup freeze dried chopped chicken
  • ¼ cup chopped roasted peanuts
  • ¼ cup freeze dried mixed vegetables
  • 1-1/2 teaspoons powdered chicken flavor base (or boullion granules)
  • 2 tablespoons PB2 powdered peanut butter
  • 1-1/2 teaspoons freeze dried cilantro (or ½ teaspoon dried cilantro)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • pinch of ground cayenne pepper (or more if you want it spicier)
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon salt (or more to taste)
  • 1 cup water

 

My own creations

 

Pepper Steak and Rice

2/3 cup Brown Instant Rice

1/4 cup Freeze Dried Bell Peppers

1 TBs dried onion flakes

1 package powdered brown gravy mix

1/3 cup TVP freeze dried Beef Crumbles

1 tsp powdered beef base

1/8 tsp celery seeds

1 tsp dried parsley flakes

1 condiment package of Soy sauce(add later)

Add boiling water to cover, add soy sauce packet, stir and let set till rice is tender

 

Shepherds Pie

1 1/3 cup Instant potatoes

1/4 cup Powdered Milk

1/2 Freeze Dried beef crumbles or TVP beef flavored sub

1 1/2 tsp powdered beef base

1 package powdered Brown Gravy mix

1/4 cup Freeze dried Peas

1/4 cup Freeze dried Corn

1/4 tsp dried  thyme

1/4 tsp dried sage

1/4 tsp garlic powder

1 tsp onion flakes

cheese powder to desired cheesy goodness

Add boiling water to cover, stir and set till desired consistency– add more water if needed

 

Potato Soup

1 1/3 cup Instant Potatoes

2/3 cup Powdered Milk

1/4 tsp tarragon

1 tsp garlic powder

1 tsp onion flakes

1/4 cup Freeze dried TVP bacon crumbles

1/4 tsp celery seeds

Dried Shiitake mushrooms

Cheddar cheese Powder

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