Beef Stew

Is the Sunday family dinner dead? Few traditions are as well loved as the family Sunday dinner. But, in today's fast paced culture, are people still taking time to get the family together to enjoy a good meal on Sunday afternoon? Sure they are, and what better way to get a great meal prepared without a lot of fuss than with a slow cooker. Very popular recipes are crock pot recipes for pot roast.

But crock pots cook slowly, and your family eats their main meal early on Sunday. How can you have food ready in time? Slow cookers have a high setting that cooks the food in about four to five hours, so just as you do during the week, pop the ingredients in the slow cooker before you head off to church or whatever activity you partake in, and the food will be done when your family is ready to eat later on that day.

Since roasts are a family favorite meal for anytime, but especially on Sunday, here are a couple of easy and delicious crock pot recipes for pot roast to try.

Easy New England Pot Roast

3-4 lbs beef roast
8 small red potatoes, cut into quarters
8 medium carrots, cut into chunks
1 small onion, chopped
1 - 8 oz jar prepared horseradish
1-2 teaspoon salt
1/4-1/2 teaspoon black pepper
1 cup water
2 tablespoons cornstarch
2 tablespoons water

Place potatoes, carrots, and onion into your crock pot. Place beef on top of vegetables. Mix horseradish, salt, pepper and 1 cup water; pour over top of beef. Cover and cook on high for 4-5 hours or until beef and vegetables are tender. Remove 2 cups of juices from slow cooker and put into small sauce pan. Mix corn starch with 2 tablespoons of cold water and then add to juices. Bring to a boil while stirring constantly until thickened. Serve gravy over meat and vegetables.

Beef Roast and Sour Cream Gravy

1 (3 pound) chuck or pot roast
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
1/4 cup water
1 tablespoon vinegar
1 teaspoon dill weed
5 or 6 small potatoes
5 or 6 carrots
1/2 teaspoon salt
1 large onion
1 tablespoon all-purpose flour
1 cup sour cream
1 teaspoon dill seed

Coat roast with 2 tablespoons flour, salt and pepper. Brown in oil in skillet. Put roast in crock pot. Add water and vinegar. Sprinkle 1 teaspoon dill weed over meat, then add potatoes, carrots, onion and salt. Cook on high for 4 to 5 hours. To make a gravy, pour off 3 tablespoons of drippings, add 1 tablespoon flour and heat. Measure rest of drippings, and add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly. Add sour cream and 1 teaspoon dill weed. Heat to boiling before serving.

Crock pot cooking tip: During long cooking times, dry, ground herbs and spices may dissolve, so a good tip is to always add your ground spices closer to the end of cooking time. For the best flavor enhancing, use whole herbs and spices because they tend to release their flavor over time and work very well in crock pot slow cooking.

And now I would like to invite you to visit Family Crock Pot Recipes http://familycrockpotrecipes.com for more crock pot cooking tips and 
crock pot recipes for pot roast. While you're there, be sure to sign up for my free newsletter.

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Lunch Sacramento has a long roster of delectable food typical with countries nearby such as Lunch Sacramento as they share similar cultural traditions.
For Breakfast Sacramento , the locals like to eat tropical fruits like bananas, passion fruit, papaya, mangoes, pineapples, jagua and zapote. Breakfast Sacramento is also by no means complete with out their standard mangu. With its savory taste, it serves as a perfect appetizer to begin the day. Throughout Lunch Sacramento , don't be shocked if they serve you the American flag. Also known as Lunch Sacramento, this dish is prepared with white rice, meat from beef, pork, chicken, and bean stew produced from white, red or black beans or even peas. It is served with salad or steamed vegetables, producing it a total meal.
Dinner Sacramento is usually big, which may be just a sandwich and a refreshing drink using natural fruit juices or a cup of hot coffee or tea, depending on the season.
A festive treat for special events is a Dinner Sacramento, which is a soup ready by mixing meat, and vegetables.
Discover the delightful cuisine that the Dinner Sacramento has to offer!
A healthy breakfast is the most essential meal of the day, a healthy lunch is not far behind. Skip lunch and your physique and mind will not operate at their full capacity. Much of what I will describe for a wholesome lunch can be employed for preparing a healthy dinner, but I suggest that you minimize the portions on all the ingredients by 20-30 percent.
Whoops! I give up some of my ingredients. You can really blow your diet and health goals at a restaurant and especially a salad bar it you don't know what you're performing.
The salad dressings, cheeses, meats, pastas, and other sides that you discover at restaurant salad bars can place much more poor fats in your physique than a double cheeseburger, big French fry, and a shake!
The wholesome lunch that I am about to describe contains all the healthiest ingredients I could identify. It consists of high high quality proteins, carbohydrates, and fiber. Some of ingredients include omega three fatty acids and antioxidants, which promote heart and cardiovascular wellness and cancer prevention.

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Chicken slow cooker recipes are great but when you combine the chicken with another meat item, like corned beef, you get something super great. Corned beef has everything to do with "brined, and or "pickled" beef, and nothing to do with corn. The term corned comes from the use of corn kernel sized rock salt pieces used in the process of making corn beef. Brisket is the beef cut most often used. When you make a brine from rock salt and several pickling spices, and cover the beef and allow it to age for 10 days or more in a crock you end up with what is usually known as corned beef.

Combining the flavors of the beef, dark meat chicken, and the vegetables usually used in stews and slow cooking for 4 to 5 hours gives wonderful taste. I made mine with canned beef but I'm sure you would get similar results from the what you would from a butcher shop or deli.

Beef Stew

Ingredients

(1) 12 ounce can corned beef
2 chicken thighs (skinned and boned, and chopped to bite size pieces))
2 tablespoons olive oil
2 tablespoons flour
1 can cream of mushroom soup
4 medium potatoes, scrubbed and diced with skins on
1 medium onion, chopped
2 medium carrots cut in bites size pieces
2 stalks celery, cut in bite size pieces
1 bay leaf
salt and pepper to taste

Instructions

1 - Combine the pepper and salt with the flour and dredge the chicken thighs in it
2 - Saute the onion in the olive oil in a skillet, then remove the onions to the crock-pot.
3 - In the same skillet, brown the chicken thigh meat.
4 - Put the thigh meat and all the other ingredients into the crock-pot.
5 - Cook on high for 4 - 5 hours.

Great Tasting Chicken and Corned Beef Crock Pot Dinner

My name is Frank Ernhart. I am a retired engineer, self-made chef with over 1650 recipes, some original, some previously published all FREE. I hope you will click on some advertising links while there to help it grow. The website is http://www.frankernhart.com

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Looking for some quick and easy soup recipes for dinner? You can find some great ideas right in your refrigerator.
Cutting down the food bill has become an important task for many families today. With the economic downturn, many families are dealing with lower incomes and higher bills. Finding ways you can save some money, especially on the grocery bill, can really help during tough times. More than likely, you throw out leftovers from your refrigerator on a regular basis. What you may not realize is that all those bits and pieces you are throwing away can really add up. Instead of dumping food into the trash can, it's a good idea to learn how you can use all those leftovers. In fact, you'll find that leftovers can be used in many ways to create an easy dinner for the family. This means you'll be wasting less and making the most of your grocery budget.
One of the easiest meals that you can make using leftovers is a nice soup or stew. By saving up leftovers through the week or even for a couple weeks, you can save up enough to make a tasty soup that everyone will enjoy. To get started, you need to start saving those leftovers. When you have leftover vegetables, add them to a container or freezer bag that you keep in the freezer, it's a good idea to keep leftover meat as well.
When you're ready to start creating the soup for a nice leftover inspired dinner, you'll want to start by looking for some meat. While vegetarian soups are wonderful too, it's often nice to have some meat in a stew. Leftover chicken, pork, or beef can all be used to start your soup. If you had any gravy or meat juice left with the leftover meat, make sure you use that in the soup as well. It will help to add some flavor to the recipe.
Now you're ready to start adding some vegetables to your leftover soup. If you've been saving vegetables in the freezer, it's time to get those out. Maybe you have some other vegetables in the refrigerator that need used up. Bring out those veggies as well. If you have fresh vegetables that are close to going bad, cut them up and add to your soup too.
Once you have everything out that is available to use in the soup, it's time to start putting together your soup. Go ahead and cut up or shred the meat that you have. It's nice to have 1-2 cups of meat to add to the soup. You'll need 1-2 cups of sautéed veggies like celery, garlic, and veggies as well. Just make sure that they are cut small. Going with a couple cups of other vegetables like carrots, potatoes, beans, and corn is a great idea as well.
To get started making the soup, you'll want to add about a tablespoon of olive oil to a large soup pot. Allow the oil to heat up and then sauté the vegetables like onions, garlic, and celery if you have those vegetables.
Next, you'll want to add in some water or some stock to the pot. You'll need about two cups of the liquid. Now it's time to add the meat to the pot and start increasing the heat until you have the liquid boiling in the pot. Once you have the liquid at a nice boil, you can add some tomatoes and other vegetables. Now you can allow the pot to simmer for awhile. If you want, add in some basic seasonings to the soup, such as oregano, basil, bay leaf, white pepper, black pepper, salt, or parsley. A little chili powder can add a bit of kick to the soup if you like it spicy.

Don Abson shares more easy soup recipes and more easy recipes to meet your special diet needs at Easy-Special-Health-Recipes.com

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Everyone loves spaghetti for dinner. It's one of those wonderful comfort foods like macaroni and cheese, chicken noodle soup and beef stew. However, sometimes we may get a bit bored with just plain spaghetti. Here are some tips to take ordinary spaghetti to something new and different.

1. Add vegetables. Not only do they add texture, they also add flavor. Vegetables can be added raw and cooked in the sauce or saute ahead of time. This is also a great way to use leftover veggies. Some popular spaghetti additions can include: mushrooms, artichokes, onions, green peppers, zucchini and eggplant.

Beef Stew

2. Use different types of pasta There are many different types of pasta that make it fun to eat, and this is especially fun for children. A few interesting pasta shapes to try are gemelli, farfalle and rotini.

3. Add meat. Meatballs are not the only go with in spaghetti. Other meats will also add flavor. Try cooked chicken, sausage, bacon or pepperoni in the sauce.

4. Spice it up. A sprinkle of hot pepper flakes is all it takes to add some fire to spaghetti. Add more or less according to taste.

5. Serve it differently. Changing the way food is served can make it more appealing and appetizing. Plate the spaghetti on a special platter or casserole dish. Top with sauce and it is ready for the table.

6. Add cheese. Freshly grated cheese can make the dish. Parmesan and romano are the most popular, but pecorino and asiago are delicious also.

7. Try a new sauce Experiment with different recipes until you find a few favorites. Alfredo and Vodka sauces are easy and delicious.

8. Make it fancy with shellfish. Shrimp, scallops, clams or crab can be added to the sauce toward the end of cooking time with little or no preparation.

9. Add texture. Turn a plain tomato sauce into a creamy, rich sauce with the addition of a little cream or half and half. Start with 1/2 a cup and adjust to taste.

10. Pour in some wine. Adding 1/2 cup of red wine to the sauce will add a rich flavor to either homemade or jarred sauce. Simmer at least 10 minutes to cook out the alcohol and never use cooking wine. A good quality wine is preferred as the flavor will transfer to the dish.

Have fun and experiment dressing up YOUR spaghetti!

10 Tips For Dressing Up Spaghetti For Dinner

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Winter time is the time for comfort food. Classic Beef Stew is perfect for the causal meal around the fire place. Surprise your family with this change in your dinner routine.

Build a fire in your fire place. Put a washable blanket down like you are spreading a blanket for a picnic. Add comfortable pillows to sit or lean up against while you are eating. Put your pot of stew in the middle of the blanket with bowls and spoons around the pot of stew. Put your drinks in glasses with a lid. Make a pan of cornbread, cut into squares and place on a plate. Invite your family in for dinner. Enjoy sitting around the fire and enjoying a family meal together. You might just make this a tradition for those cold winter nights.

Beef Stew

CLASSIC BEEF STEW

2 pounds beef stew meat

1 to 2 tablespoons cooking oil

1 can (16 ounce) stewed tomatoes with liquid

1 can condensed beef broth, undiluted

3 tablespoons quick cooking Tapioca

1 clove garlic, minced

1 tablespoon dried parsley flakes

1 teaspoon salt

1/4 teaspoon pepper

1 bay leaf

6 medium carrots, cut into 2 inch pieces

3 medium potatoes, peeled and cut into 2 inch pieces

2 teaspoons celery seed

Preheat oven to 350 degrees. In a Dutch oven, or large soup pot, brown the beef in oil. Drain. Return meat to pan. Add onion, tomatoes, beef broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. Remove from the heat. Cover and bake for 1 and 1/2 hours. Stir in carrots, potatoes and celery seed. Bake covered 1 hour longer or until meat and vegetables are tender. You may need to add additional beef broth and/or water during cooking time. Remove bay leaf before serving. Yield: 6 to 8 servings.

CORN BREAD

1 cup yellow corn meal

1 cup all purpose flour

2 tablespoons sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup vegetable oil

1 Egg, beaten

1 cup whole kernel corn (frozen or canned) Note: If you use canned, drain all liquid off corn.

Preheat oven to 425 degrees. Grease 12 muffin cups. Blend all ingredients about 20 seconds. Fill muffin cups 2/3 full. Bake 15 minutes or until golden brown.

A Fireside Winter Dinner Tradition

Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together. You may visit her website at http://www.mycountrykitchen.com

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How would you like to put dinner on your table in 30-minutes flat? You can with these menus!

Are you making plans for a Spooky Halloween or a Fall Festival? I am - this is going to be a very busy week getting ready for a Halloween Party for my Sunday school class so I have included quick and simple 30-minute menus this week. You can use your precious time getting for fun Fall events using these menus!

We are having company Saturday night so I have planned an elegant meal. I will add appetizers of prochuttio wrapped bread sticks, a wedge of cheese (brie or similar) with assorted crackers, and salsa with veggies for a tasty beginning to our meal. The bread sticks, salsa, and bagged pre-cut veggies will be purchased making it very easy on the hostess! I will even have time for a glass of wine before the company arrives and will be relaxed and ready (now this is my kind of entertaining!).

I hope you have a great week!

Sunday: Eye of the Round Roast Beef with Peppercorn Sauce (crock pot, save some beef for Wednesday), Mashed Potatoes, Chop House Salad, Individual Boston Cream Tortes (pound cake with instant pudding mix)

Monday: Bistro Chicken (chicken tenders, canned tomatoes), Linguini, Green Beans, Caramelized Peaches and Cream (purchased whipped cream)

Tuesday: Thai Shrimp (packaged mix, cleaned and deveined shrimp), Angel Hair Pasta, Cuke and Honeydew Salad, Strawberry Shortcakes (purchased sponge cake shells and whipped cream)

Wednesday: Blue Cheese Crusted Beef Stew (beef from Sunday, blue cheese folded into purchased pie crust for topper), Fruit Salad, Apple Dumplings (purchased pie crust wrapped around cored and filled apples)

Thursday: Turkey Tetrazzini (precooked turkey or chicken - I will use canned chicken), Broccoli Vegetable Medley, Ice Cream with Pecan Shortbread Cookies (purchased ice cream and cookies)

Friday: Fresh Tomato and Double Cheese Tart (puff pastry), French Green Beans, Pineapple Salad, Embellished Chocolate Cookies (purchased cookie dough)

Saturday: Grilled Salmon with Dill Butter, Long Grain and Wild Rice (boxed), Snow Peas, Tossed Salad (bagged salad), Lemon Affogato (purchased lemoncello liqueur)

I sincerely hope you have fun with your meal planning and preparation,

Elizabeth Randall and Family

MomsMealConnection is designed to help busy moms everywhere prepare meals - family meals, holiday celebrations, and special dinners plus entertaining - through recipe and meal planning links. Most of the links are fast, fun, and free to use. Who has time to waste searching endlessly through the web? Certainly not us moms!

I have started a new feature on my web page, http://www.MomsMealConnection.com - I am creating Complete Menu Plans using my 30-minute menus: The Complete Menu Plans give you recipes and step-by-step instructions for preparing the complete meal (not just the entree as most meal plans do) in 30 minutes - flat!

I even include a grocery list to save unnecessary trips to the grocery store.

These are eComplete Menu Plans so you can order the menu plan now and use it for dinner tonight!

You won't have to spend your precious time thinking of menu ideas and then looking up the recipes - I will send it all directly to you!

If you have found my 30-minute menus helpful, then you must check out the 30-Minute Complete Menu Plans!

I sincerely hope you have fun with your meal planning and preparation, Elizabeth Randall and Family

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Winter time is the time for comfort food. Classic Beef Stew is perfect for the causal meal around the fire place. Surprise your family with this change in your dinner routine.

Build a fire in your fire place. Put a washable blanket down like you are spreading a blanket for a picnic. Add comfortable pillows to sit or lean up against while you are eating. Put your pot of stew in the middle of the blanket with bowls and spoons around the pot of stew. Put your drinks in glasses with a lid. Make a pan of cornbread, cut into squares and place on a plate. Invite your family in for dinner. Enjoy sitting around the fire and enjoying a family meal together. You might just make this a tradition for those cold winter nights.

CLASSIC BEEF STEW

2 pounds beef stew meat

1 to 2 tablespoons cooking oil

1 can (16 ounce) stewed tomatoes with liquid

1 can condensed beef broth, undiluted

3 tablespoons quick cooking Tapioca

1 clove garlic, minced

1 tablespoon dried parsley flakes

1 teaspoon salt

1/4 teaspoon pepper

1 bay leaf

6 medium carrots, cut into 2 inch pieces

3 medium potatoes, peeled and cut into 2 inch pieces

2 teaspoons celery seed

Preheat oven to 350 degrees. In a Dutch oven, or large soup pot, brown the beef in oil. Drain. Return meat to pan. Add onion, tomatoes, beef broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. Remove from the heat. Cover and bake for 1 and 1/2 hours. Stir in carrots, potatoes and celery seed. Bake covered 1 hour longer or until meat and vegetables are tender. You may need to add additional beef broth and/or water during cooking time. Remove bay leaf before serving. Yield: 6 to 8 servings.

CORN BREAD

1 cup yellow corn meal

1 cup all purpose flour

2 tablespoons sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup vegetable oil

1 Egg, beaten

1 cup whole kernel corn (frozen or canned) Note: If you use canned, drain all liquid off corn.

Preheat oven to 425 degrees. Grease 12 muffin cups. Blend all ingredients about 20 seconds. Fill muffin cups 2/3 full. Bake 15 minutes or until golden brown.

Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together. You may visit her website at http://www.mycountrykitchen.com

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This is the 47th edition of the weekly 30-minute menus for 2010. These are published on a weekly basis; I like to develop the weekly menus on Thursday or Friday, grocery shop on Saturday, and start the week's menus on Sunday.

Happy December everyone. The menus this week will put the Ho! Ho! Ho! in your Holidays! These menus will have you out of the kitchen and doing the special things you want to do during this holiday season. Have a great, blessed holiday.

Beef Stew

You will find that I use several cooking methods, mix and match, to get dinner on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can always substitute your favorite made-from-scratch recipes when you have more time.

I hope you have a great week!

Sunday:
Fish in White Wine Sauce (frozen fish fillets)
Duchess Potatoes (instant garlic mashed potatoes)
Baby Peas (frozen peas)
Baked Tomato Halves
Coconut Cream Pie with Berries (prepared graham cracker crust, instant pudding mix)

Monday:
Kielbasa and Bean Cassoulet (fully cooked sausage)
Apple Feta Salad (purchase extra apples for Thursday)
Chocolate Puddings (instant chocolate pudding mix)

Tuesday:
Mexi-Chicken Wraps (pre-cooked or deli chicken, bagged shredded lettuce and cheese)
Black Bean and Corn Salad (canned black beans and corn)
Corn Chips and Salsa (bagged corn chips, jarred tomato salsa; purchase extra salsa for Saturday)
Embellished Sugar Cookies (purchased sugar cookie dough)

Wednesday:
Cream of Broccoli Soup (vegetarian; shredded cheese, boxed vegetable broth)
Quick Artichoke Crostini (jarred marinated artichokes)
Caramelized Peaches

Thursday:
Blue Cheese Encrusted Beef Stew (pre-cooked or deli beef; prepared pie crust, jarred beef gravy, canned potatoes and carrots)
Fresh Fruit Salad (prepared mayo)
Apple Dumplings a la Mode (purchased ice cream, prepared pie crust)

Friday:
Weeknight Baked Ziti (vegetarian; jarred pasta sauce, bagged shredded cheese)
Sauteed Spinach (bagged baby spinach)
Personal Cherry Pies (purchased pastry shells, canned cherry pie filling)

Saturday:
Corn Bread and Chili Strata (purchased corn bread, canned chili, jarred salsa)
Citrus Salad (bagged greens, jarred citrus)
Double Delight Chocolate Cupcakes (purchased cupcakes)

I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family

What's For Dinner? 30-Minute Menus for 2010 - 47th Edition

http://MomsMealConnection.com is designed to help busy moms everywhere prepare meals - family meals, holiday celebrations, and special dinners plus entertaining - through recipe and meal planning links. Most of the links are fast, fun, and free to use. Who has time to waste searching endlessly through the web? Certainly not us moms!

I am the mother of five grown children who are now starting families of their own so to say that I have 'been there, done that' is an understatement! My trick is to plan weekly menus and grocery shop only once per week. I am a firm believer that once-a-week meal planning and grocery shopping saves a lot of time and money! We can all use more of those commodities.

I sincerely hope you have fun with your meal planning and preparation, Elizabeth Randall and Family

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A good dinner means first of all good food. But you need time to prepare other stuff other than the actual food. The crock pot recipes offer you all the time you need. But they still are delicious. Here is one of the rival roast crock pot recipes. Recipe that will make your dinner fabulous.

There is nothing what Rival could do to improve the time-saving Crock-Pot. Their new programmable Smart-Pot is a total winner. Rival controls about 85% of the 100 million $ crock pot appliance market. It offers about 50 different models. Their latest model is the Smart-Pot. This Rival is divided into an oval crock pot and a Cool-Touch crock pot.

Beef Stew

And to actually use it here goes the perfect roast crock pot recipe for it. It really is one of the best out there.
Ingredients:

o a boneless beef roast, about 3 to 4 pounds (rump, top round, lean chuck, etc.)
o 4 cups water
o a cup cider vinegar
o 3 tablespoons brown sugar, firmly packed
o a bottle of ketchup
o 3 lg. onions, quartered
o salt and pepper to taste
o 4 whole cloves
o 4 bay leaves
oa heaping tsp. mixed pickling spices

Preparation:

Wash chicken and pat dry. Cut into chunks about 1/2 to 1-inch and put in a large bowl. Add the soup, mushrooms, and onions; stir to combine. Spray the slow cooker insert with cooking spray.

Spoon the chicken mixture into the crock pot and sprinkle with salt and pepper.

Combine all ingredients except meat in slow cooker. Stir to blend ingredients. Add beef roast to mixture, coating with mixture. Cover and cook on LOW for 10 hours. Then just place roast in slow cooker. Add remaining ingredients and enough water to cover beef. Cook on low 8 to 10 hours, or until beef is very tender. Shred beef, serve on split sandwich buns or garlic bread.

This is one of the best roast rock pot recipe out there. There is nothing better than a rival crock pot recipe. A true time saver but also a delicious meal.

A Roast Rival Crock Pot Recipe For an Amazing Dinner

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As you already know if you've read our other easy backpacking recipes, it is very important to eat nutritiously and drink plenty of water while backpacking. We've already mentioned a few meal ideas for breakfast and lunch, as well as a few energizing backpacking snack suggestions.

Dinner is the backpacking meal that most backpackers settle down and truly enjoy. Once you have set camp for the evening and settled in, a hot and hearty meal will revitalize your body and get you prepared for another day of active hiking.

Backpacker's Sushi

Cook 1 cup instant rice with boiling water.

Cut nori (seaweed rollers for sushi found at international grocers or sections) into quarters

Place a spoonful of rice on the nori and add a spoonful of tuna from foil packet

Roll the sushi and dip in wasabi, horseradish, or soy sauce (take-out packets)

Seafood Pasta

Cook ½ package pasta (fettuccini, tortellini, etc)

Heat a little bit of olive oil, salt, and garlic with salmon or tuna (foil package)

Toss with parmesan cheese and enjoy!

Variation: chicken (canned) and sundried tomatoes

Just Add Water Backpacking Feast

In a small sandwich bag combine:

¾ cup instant potatoes

¾ cup dry stuffing

Dried cranberries

Beef or turkey jerky pieces

Powdered gravy mix

At camp, stir in boiling water and let stand before eating.

Country Chicken and Rice

Combine 1 cup instant rice with 1 ½ cups boiling water

Stir in one packet onion soup mix

Add 1 small can of chicken

Stir until warm

Fiesta Trail Chicken

In a small sandwich bag combine:

1 cup instant rice

1 packet tomato soup mix

Spices (chili powder, cumin, garlic powder, etc.)

At camp, add 1 ½ cups boiling water to dry ingredients and stir in a small can of chicken.

Other dinner ideas include:

Small canned hams that require no refrigeration

Fresh vegetables for first night dinners (broccoli, corn on the cob, green beans, etc.)

Soup cups

Canned foods (ravioli, Spam, beanie weenies, beef stew, etc.)

Salty foods are good for replenishing your body to avoid dehydration. Eat foods that are high in calories and protein. If you packed canned foods, look for products with easy open lids. Otherwise, remember to pack a can opener, like the versatile Leatherman Juice S2 Multi-tool.

The most energizing and replenishing snacks for the trail is gorp, or modern versions of trail mix. Try these gorp recipes for variety.

Chocolate Lover's Gorp

2/3 cup dried apricots

2/3 cup dried cherries

2/3 cup dried blueberries

2/3 cup almonds

2/3 cup peanuts

1 cup white chocolate chips

1 cup dark chocolate chips

The Trail is on Fire Gorp

Heat 2 tbsp oil in a skillet

Brown 2 cups puffed rice cereal and 2 cups raisin bran, stirring constantly

Spread the cereal on a baking sheet and cook at 250° for 30 minutes.

Toss cooled cereal with:

½ cup Spanish peanuts

½ cup cashews

¼ cup raisins

¼ cup dried dates

¼ cup dried jalapeño slices

½ tsp salt

1 tsp chili powder

¼ tsp cumin

2 Tbsp sugar

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