Skyline-to-the-Sea

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3-Day Backpacking Food Prep

These recipes are mostly based on http://www.backpackingchef.com/ with slight tweaks with what’s available to me, formatted in a single page to bring shopping and prepare in the kitchen.

Prepare at home


Ingredients:
  • 28 oz can of vegetarian baked beans (no meat)
  • 1 lb extra lean ground beef
  • 1/2 cup breadcrumbs
  • 16 oz frozen mixed vegetables
  • 1/4 lb lean precooked deli ham, sliced thick
  • 1 box Mac & Cheese
  • 1-1/2 tbsp powdered milk
  • 1 can sliced beets
  • 1 box Zatarain’s  Red Beans and Rice
Instructions:
  1. Mash the baked beans including liquid until creamy. Divide onto 3 dehydrator trays spreading evenly onto parchment paper. Dry at 135°F for 6 hours. Using a spatula, turn to expose the bottom. Continue drying for 2 hours until consistently flakey. Pack into 1/3 cup portions.
  2. Thaw the frozen vegetables and spread in a single layer onto dehydrator trays lined with parchment paper. Dry for 6-8 hours. Pack into 1/3 cup portions.
  3. Mix the ground beef with breadcrumbs. Cook the mean in a frying pan over medium high heat breaking the meat into small, uniform pieces until fully cooked. Remove from heat and cool for 5 minutes. Using a paper towel, blot the cooked meat absorbing extra fat. Spread evenly onto dehydrator trays lined with parchment paper. Dry at 145°F for 6 hours. Pack into 1/3 cup portions.
  4. Cut the deli ham into 1″ strips. Place directly onto dehydrator tray. Dry at 145°F for 6 hours. Crumble into smaller pieces. Pack into 1/3 cup portions.
  5. Divide the Macaroni into 1/2 cup portions. Mix powdered cheese with powdered milk.
  6. Drain the sliced beets. Spread in a single layer on dehydrator tray. Dry at 135°F for 8-10 hours. Pack into 1/3 cup portions.
  7. Divide Red Beans and Rice content into 2 portions.
Lunch 1: Bean Bark Stew

Ingredients:
  • 1/3 Cup bean bark
  • 1/3 Cup dried ground beef
  • 1/3 Cup dried mixed vegetables
  • 3/4 Cup Instant Dried Rice
  • 2 flour tortillas
  • 1/3 cup cheddar cheese
  • 1-3/4 Cup Water
Instructions:
  1. Combine the dried bean bark, dried mixed vegetables, and dried beef to the pot of water. Soak for 5 minutes. Bring to boil and cook for 1 minute. Cover pot and insulate for 10 minutes, stirring once.
  2. Serve on the tortilla topped with cheese.

Dinner 1: Ham and Cheese Macaroni

Ingredients:
  • 1/3 dried deli ham
  • 1/3 cup dried mixed vegetables
  • 1/2 cup macaroni
  • Cheese and milk powder
  • 1-1/4 cup water
Instructions:
  1. Combine the macaroni, mixed vegetables, and ham to the pot of water. Soak for 5 minutes. Bring to a boil and cook for 2 minutes.
  2. Stir in the cheese and milk powder. Cover pot and insulate for 10 minutes.

Dinner 2: Red Beans and Rice

Ingredients:
  • 3/4 Cup Zatarain’s Red Beans and Rice
  • 1/3 Cup dried mixed vegetables
  • 1-1/4 Cup water
Instructions:
  1. Combine the Red Beans and Rice and mixed vegetables to the pot of water. Soak for 5 minutes. Bring to a boil and cook for 2 minutes. Cover pot and insulate for 10 minutes.