We have our menu set for our trip next June. As I look it over, it is pretty much the same as the last few years. The meals are good, but I would like to try something new for our crew of 4. I am looking for one pot meals I can make at home and dehydrate for our trip. Any suggestions and recipes?

Google search "Freezer bag cooking" and you'll get all kinds of ideas. Just use your pot instead of a freezer bag. This is how I eat on all my trips, canoe/kayak or hiking/hunting.

A couple of sites to also get you started.

Backpacking Chef">

Trail Recipes

I was hoping some of you wilderness gourmet chefs would share some of your best recipes to keep my crew happy. How about it?

You can dehydrate anything that's not too heavy in fats but I think of:

Bear Creek Soups maybe with the fry pan bread

Zatarans red beans and rice with summer sausage pieces in it.

Foil pack chicken, instant gravy, and stuffing. Toss in some freeze dried peas.

Foil pack tuna and pasta sides.

just add dehydrated burger. Or any of the other bear creek pasta mixes and just add foil pack chicken to them.



either one of these with some type of added meat. I use kielbasa to the red beans and rice.


tony

Second pinned thread from the top of this forum.

My go-to dehydrated meals are chili, sloppy joes, spaghetti, and a dish I call pizza in a pot. Mix browned sausage, pizza sauce, cooked spiral noodles, onions, and green peppers, and dehydrate it. At camp rehydrate and add string cheese and pepperoni.

We do a lot of the meals from this website. Trailcooking

Here is one with ground beef...it's in the main meal section. I just made this again yesterday...seems like when it gets to zero degrees..I've got this on the stove. It's one of my favorites...I don't even make stuffed peppers anymore.

Stuffed Pepper Soup

Ingredients
2 pounds ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 quarts beef stock
1 can (28 ounces) tomato sauce or marinara
1 can (28 ounces) diced tomatoes with jalapeño, undrained
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
2 teaspoon pepper
2 cups cooked long grain rice

Parmesan cheese to taste

Directions
In a Dutch oven, cook beef, onion & garlic over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Top with Parmesan cheese just before serving. Yield: 10-1 cup servings (2-1/2 quarts).

If you like stuffed peppers, you will love this hearty soup. Great without the rice added as a sauce over pasta. I buy 3 minute pasta for camping. If you are going to serve this at home & have leftovers...I leave the rice out of the recipe and add it to the bowls right before serving. This way the rice doesn't suck up all the moisture OR add the rice & dehydrate the whole thing together. Bring packet of vacuum sealed Parmesan to add in when serving or stir it right in before dehydrating. Kick it up if you like spicy.

So far this is my all time favorite hot breakfast...filling and delicious.

Hash browns with eggs & sausage (Eggbake)-adapted from Linda Yaffe’s Backpack Gourmet
Serves 6-8 3 minutes from pack to plate- Need a dehydrator

10-12 medium potatoes (4 ½-5 lbs)
2 large onions
2 tablespoons of olive oil
1 teaspoon pepper
1 tablespoon or more-to taste of lawry’s seasoned salt or goya adobo
2 teaspoons garlic powder
12 oz pork link sausage cut into coins (or beef, turkey, soy)
10-12 eggs beaten
1 cup grated parmesan cheese or more

Grate the onions & potatoes, put them in a colander to drain, press out any moisture. Heat olive oil over medium heat in a large skillet or Dutch oven, add the potatoes, onions, pepper, seasoned salt and garlic powder. Stir constantly until cooked down- 10-15 minutes. Taste and adjust seasonings if necessary. Add sausage, reduce heat to low, cover and cook for 10 minutes stirring occasionally. Preheat oven to 350 degrees, grease a 10-13-inch casserole dish. Stir the eggs & parmesan cheese into the potato mixture in the pan or Dutch oven. Spread the mixture into the casserole dish, bake for 20-25 minutes until golden brown & eggs are set. Cut the casserole into serving sizes, break up the mixture & spread individually on covered dehydrator trays or lightly oiled fruit roll-up trays. Dehydrate for 4 ½ hours at 145 degrees or until dry. Let cool overnight in the dehydrator. When cool, vacuum seal in food saver bags.

To rehydrate-Cover with water ½ inch above the level of the food, boil, stir & serve.
-Or cover with water overnight in a Fairshare mug just to level of food, boil, stir & serve.

Notes-I have a salad shooter which is terrific for shredding. I season to taste-you can fry bulk sausage separately, chop with a spatula-then add to the other ingredients, but personally I enjoy the sausage coins...adds texture.