The following are various ideas for meals and snacks for hiking and backpacking trips. Although, for longer trips, say more than a weekend outing, you are probably still going to need freeze-dried meals. However, some of the items I have listed below will keep without spoiling on longer trips.
Prep 24 hours ∙ Cook 7 to 8 hours ∙ Makes 30 Strips ∙ Difficulty Easy
- 2 pounds lean beef brisket
- 1/2 cup Worcestershire sauce
- 1/2 cup soy sauce
- 1 teaspoon garlic crushed
- 1 teaspoon ground red peppers
- 1 teaspoon black pepper
- 1 teaspoon salt
1. Partially freeze meat, slice into strips no more than 1/2 inch thick. Trim away as much fat as you can.
2. Mix Worcestershire and soy sauce with garlic in a bowl.
3. Season meat with a little salt & pepper and place in the marinade. Refrigerate for at least 24 hours
4. Pat the meat dry and place in dehydrator for 7 or 8 hours, until it’s dry and pliable.
5. Another option is to sprinkle with crushed red pepper if you like a spicy twist.
- 2 cups peanuts
- 2 cups Almonds
- 1 cup dried blueberries
- 1 cup dried cranberries
- 1 cup Banana Chips
- 1 cup sunflower seeds, shelled
- 1 cup M & M’s plain candy
1. Combine all ingredients into a 1 gallon zip-lock bag, enjoy.
Cook 10 min ∙ Makes 2 ∙ Difficulty Easy
- 1 small red onion, sliced
- 1 small red bellpepper, sliced
- 1 Pablano chili pepper, sliced (any mild chili pepper will work)
- 2 tablespoons parsley chopped
- 3/4 cup sharp cheddar cheese, shredded
- 3/4 cup pepper jack cheese, shredded
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 4 Flour or Corn tortillas
- 3 tablespoons olive oil
- 1/4 cup jalapeños coarsely chopped, with seeds
- 1/2 cup salsa
1. Put shredded cheese in a zip-top bag.
1. Cut onions and peppers into thin two-inch strips; chop parsley. sauté peppers and onions in olive oil until tender (about 10 minutes); set aside. Put one tortilla in pan, adding with some more olive oil if needed. Sprinkle with cheese, pepper/onion mixture, cumin, and chili powder. When crispy, fold tortilla over and remove to a plate. Top with jalapeños and salsa.
- 1 cups cornmeal
- 1/2 cup flours
- 1/4 teaspoon salt
- 1 teaspoons baking powder
- 1 tablespoons butter
- Dry milk (to make 1 cup)
- 1 cup water
- oil for frying
1. Combine dry ingredients, place in zip-lock bag
1. Soften butter and stir in dry ingredients; add water. Form into flat thin patties. Fry in a pan of hot oil until both sides are brown.
Cook 20-30 minutes ∙ Makes 12 crackers ∙ Difficulty Easy
- 3/4 cup milk
- 2 cups flour
- 1 1/2 teaspoon Splenda Blend Brown Sugar
- 3/4 teaspoon salt
- Mix ingredients into a dough and roll out to about 1/2 inch thick. Cut into 3 inch squares. Prick with a fork or tooth pick.
- Place on a lightly greased cookie sheet and bake at 400°F for 20 to 30 minutes or until golden brown.
Sent from Paprika Recipe Manager
A excellent recipe manager is Paprika. There is an Apple program as well as an IOS program. What’s nice is that when you save a recipes it is saved to all of you programs. As a result of using this app, if you have a program on your computer, iPad, and iPhone you will have access to your recipes on all three without having to enter them more than once.