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Sarah Kirkconnell
(sarbar) - F

Locale: In the shadow of Mt. Rainier
A couple lunch recipes on 03/29/2009 15:11:16 MDT Print View

These are a couple of the recipes I handed out yesterday at a presentation I did for the PCTA. 2 of the 3 are no-cook style :-) (It is a cut n' paste of one of the flyers handed out)

Quick And Easy Recipes For The Trail
Recipes by Sarah Kirkconnell
www.trailcooking.com www.freezerbagcooking.com ©2009 Bay Street Communications, LLC

Lentil & Tomato Salad
In a sandwich or pint freezer bag:
1/4 cup cooked and dried lentils
1 Tbsp diced dried shallots or onions
1 tbsp diced sun-dried tomatoes
1 packet True Lemon powder or 1 packet/tsp lemon juice
Also take: 1 1-ounce shelf stable balsamic dressing packet

Add 1/2 cup cool water to the dry ingredients. Seal tightly and let sit for 20-30 minutes. Add in the dressing and toss.
Serves 1.
Note: The salad works well served as a wrap with cheese and vegetables added.

Curried Fruit Hummus
In a sandwich or pint freezer bag:
1/4 cup commercial hummus mix (such as Fantastic Foods or Casbah)
3 Tbsp freeze-dried crumbled apples
3 Tbsp freeze-dried crumbled mangoes
1/2 tsp mild curry powder
Also bring:
1 Tbsp (1 packet) olive oil and nibbelage of choice.

Add 1/2 cup cool water and stir. Seal bag tightly and gently knead till mixed. Let sit for 5 minutes to rehydrate.
Serve in pitas, on tortillas or with crackers.
Serves 1.

Cheesy Bacon Mashers
In a quart freezer bag:
3/4 cup instant mashed potatoes
2 Tbsp dry milk
1 Tbsp dried onions
1/4 tsp ground black pepper
Also take:
1 small package (2 to 3 ounces) shelf stable bacon
1-ounce shelf stable cheese

Dice up the cheese. Add in 2-3 Tbsp of the bacon to the bag along with the cheese. Add in 1 1/4 cups near boiling water and stir well. Seal tightly and let sit in a cozy for 10 minutes. Stir before serving.
Serves 1.