1. Tuna Couscous Bowl
Ingredients:
- 1 pouch (2.6 oz) tuna (any flavor)
- 1/2 cup instant couscous
- 1 tbsp olive oil or single-serve packet
- Salt-free seasoning blend or lemon pepper (optional)
Instructions:
- Boil 2/3 cup water.
- Stir in couscous and olive oil. Cover and let sit for 5 minutes.
- Stir in tuna and seasoning. Eat warm or chilled.
2. Ramen Peanut Noodles
Ingredients:
- 1 pack ramen noodles (discard seasoning packet)
- 1 tbsp peanut butter
- 1 tbsp soy sauce (or single-serve packet)
- Red pepper flakes (optional)
Instructions:
- Cook ramen noodles in 2 cups boiling water.
- Drain most water, stir in peanut butter and soy sauce.
- Mix until creamy. Sprinkle with chili flakes if desired.
3. Trailside Taco Wrap
Ingredients:
- 1 foil pouch seasoned chicken or beef
- 2 flour tortillas
- 1/4 cup instant rice (Minute Rice or similar)
- Taco seasoning or hot sauce packet
Instructions:
- Rehydrate rice with hot water (cover with boiling water, let sit 5–7 mins).
- Mix rice with chicken/beef and seasoning.
Spoon into tortillas, roll, and enjoy!
4. Lentil Soup in a Mug
Ingredients:
- 1/2 cup instant lentil soup mix (or pre-portioned dehydrated mix)
- 1 cup water
- 1 tbsp olive oil or ghee (optional)
- Crushed crackers or bread cubes (optional topping)
Instructions:
- Add lentil mix to mug or cook pot with water.
- Bring to a boil, simmer 5–7 minutes until thickened.
- Stir in oil and top with crushed crackers if you have them.
5. Instant Mashed Potato Bowl
Ingredients:
- 1/2 cup instant mashed potatoes
- 1/4 cup dehydrated beans or lentils
- 1 tbsp powdered cheese or nutritional yeast
- Garlic powder or bouillon cube (optional)
Instructions:
- Add hot water to potatoes and beans (about 3/4–1 cup).
- Stir until creamy and beans are softened (let sit longer if needed).
- Mix in cheese powder and seasoning to taste.
6. Cheesy Mac & Peas
Ingredients:
- 1/2 cup instant mac & cheese (dehydrated or box mix)
- 1/4 cup freeze-dried peas
- 1 tbsp powdered milk (optional for creaminess)
- Salt & pepper or garlic powder (optional)
Instructions:
- Boil 1 cup water.
- Add mac, peas, and powdered milk to pot.
- Stir and simmer until pasta is soft and cheese is creamy (about 6–8 mins).
- Season and serve hot.
7. Savory Oats with Veggies
Ingredients:
- 1/2 cup quick oats
- 1 tbsp nutritional yeast
- 1/4 cup dehydrated mixed veggies
- Dash of salt or broth powder (optional)
Instructions:
- Boil 3/4 cup water.
- Add all ingredients and stir well.
- Let sit for 5–7 minutes until oats and veggies soften.
- Enjoy warm, like a trail porridge with a savory twist.
8. Shepherd’s Pie Mash-Up
Ingredients:
- 1/2 cup instant mashed potatoes
- 1 pouch beef jerky or dehydrated ground beef
- 1/4 cup dehydrated peas or carrots
- Gravy packet (optional but tasty!)
Instructions:
- Rehydrate potatoes, beef, and veggies with hot water (about 1 cup).
- Stir until creamy and hot.
- Mix in gravy powder if using and enjoy a hearty trail meal.
9. Coconut Curry Rice
Ingredients:
- 1/2 cup instant rice
- 1 tbsp coconut milk powder
- 1 tsp curry powder
- 1/4 cup freeze-dried veggies or lentils (optional)
Instructions:
- Boil 3/4 cup water.
- Add rice, coconut powder, curry, and veggies.
- Let sit 8–10 minutes, stir well, and eat hot.
10. Chili Cheese Bowl
Ingredients:
- 1/2 cup dehydrated chili mix (or instant chili beans)
- 1 tbsp cheese powder or shredded cheese (shelf-stable)
- Tortilla chips or crackers (for topping)
- Hot sauce packet (optional)
Instructions:
- Add hot water to chili mix (about 1 cup).
- Let sit or simmer until thickened.
- Stir in cheese powder, top with crushed chips, and dig in!
All of these recipes are:
- Lightweight
- No refrigeration needed
- Easy to make with just boiling water and one pot
- Customizable with extra spices, sauces, or dehydrated veggies
Packing Tips for Backpacking Meals
🔹 1. Pre-Measure and Pre-Pack Individual Meals
- Use quart-sized freezer Ziploc bags or reusable silicone bags.
- Label each meal with a Sharpie (e.g., “Dinner Day 1: Ramen Peanut Noodles”).
- Include cooking instructions right on the bag with a marker or sticker.
🔹 2. Use Single-Serve Condiments
- Bring soy sauce, olive oil, peanut butter, and hot sauce in small packets (often found at restaurants or bought in bulk online).
- Store all condiments in a snack-size bag to avoid leaks.
🔹 3. Pack a Spice Mini-Kit
- Carry a few spice straws or small containers with essentials: salt, pepper, garlic powder, or curry powder.
- Film canisters, Tic Tac boxes, or refillable pill organizers work well.
🔹 4. Double-Duty Ingredients
- Choose ingredients that can be used in multiple meals (e.g., instant rice, olive oil, or freeze-dried veggies).
- Saves space and weight in your bear bag or food sack.
🔹 5. Use a Collapsible or Lightweight Pot
- Opt for a Titanium or aluminum pot with a tight lid.
- A lid that doubles as a strainer can be handy for draining noodles.
🔹 6. Bring a Mug-Style Insulated Container
- Works great for “re-hydrate and sit” meals like lentil soup or mashed potatoes.
- Keeps food warm longer and saves fuel.
🔹 7. Consider a Cozied Bag for Soaking
- Use an insulated cozy or DIY one with bubble wrap or foam to let food cook off-heat.
- Great for saving fuel when rehydrating lentils, rice, or oats.
🔹 8. Trash Management
- Always pack a zippered trash bag or a designated stuff sack for used food bags and wrappers.
- Bring a small odor-resistant bag if you’re hiking in bear country.
🔹 9. Water-Efficient Cooking
- Choose meals that need minimal water (like instant potatoes or couscous).
- Bonus: the water used can double as cleanup water if you eat directly from the bag.
🔹 10. Fuel Smart
- Plan meals that require only boiling water to reduce stove time and fuel use.
- No-cook or soak-friendly options can help if your fuel runs low.
