This is a list of dehydrated or freeze-dried ingredients that can be used for making your own backpacking meals – a great way to control the quality and eliminate the additives and preservatives found in most commercial meals.
What’s not to love about an alfredo pasta dish with spinach and artichokes? Add bacon jerky and mmm… I could eat this all the time!
This backpacking stuffing recipe – with winter squash, mushrooms and sausage – is like having Thanksgiving in the backcountry.
These chicken meatballs rehydrate well and they taste much better than using freeze-dried chicken in backpacking recipes.
Chicken Piccata is one of my favorite Italian meals that I make at home. I adapted the recipe using dehydrated ingredients and used homemade chicken meatballs instead of using freeze-dried chicken.
Salmon chowder is a creamy delight anytime, but especially when camping in colder temps. This recipe uses canned salmon and shredded potatoes that you dehydrate at home, and adds instant mashed potatoes for a thick and creamy chowder.
Macaroni and cheese is a classic backpacking meal. In this version, pulled pork takes it a couple of notches on the flavor spectrum.
Instant mashed potatoes are an easy to make meal for backpacking. No cooking on the stove is required, so this recipe is great for those who just want to add boiling water to a meal and will be ready to eat in 10 minutes or less.
Instant oatmeal is easy enough to make, but doesn’t keep me fueled for very long, so I make my own oatmeal mix with almonds, chia seeds and coconut milk powder for protein.
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