When it comes to planning a backpacking trip, one of the most important considerations is food. A good meal can provide the energy and sustenance needed to power through long days on the trail. But packing enough non-perishable ingredients that are also nutritious and delicious can be a challenge. That’s why we’ve put together this collection of 20 easy backpacking meal recipes, designed to fuel your outdoor adventures.
From hearty stews and comfort foods like mac and cheese, to international-inspired dishes like chicken curry and lentil soup, these recipes use a combination of dehydrated ingredients, instant meals, and trail-friendly staples to provide the perfect blend of nutrition and convenience. Whether you’re a seasoned backpacker or just starting out, these easy-to-prepare meals will help keep you fueled and focused on your journey.
Dehydrated Chili Con Carne
This recipe transforms classic chili con carne into a tasty and portable snack, perfect for camping trips or on-the-go munching. With minimal prep time and no cooking required, this dehydrated treat is a game-changer.
Ingredients:
– 1 cup cooked ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1/2 cup chili con carne mix
– 1/4 cup tomato paste
– 1/4 cup water
– 1 tablespoon Worcestershire sauce
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. In a bowl, combine cooked ground beef, chili con carne mix, tomato paste, water, Worcestershire sauce, and cumin. Mix well.
2. Spread the mixture onto a dehydrator tray or a parchment-lined baking sheet in a thin layer (about 1/8 inch).
3. Dehydrate at 135°F (57°C) for 6-8 hours, or until the mixture reaches your desired level of dryness.
Cooking Time: 6-8 hours
Instant Mashed Potatoes with Bacon Bits
Get ready to elevate your mashed potato game with the added smokiness of crispy bacon bits! This recipe is a perfect side dish for any meal.
Ingredients:
– 3 large potatoes, peeled and chopped into 1-inch cubes
– 2 tablespoons butter
– 1/4 cup milk or half-and-half
– Salt and pepper to taste
– 6 slices cooked bacon, crumbled (about 1/4 cup)
Instructions:
1. Place the chopped potatoes in a large pot and add enough cold water to cover them.
2. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
3. Drain the potatoes and return them to the pot. Add butter, salt, and pepper, and mash until smooth.
4. Gradually add milk while mashing, until you reach your desired consistency.
5. Stir in crumbled bacon bits for added smoky flavor.
Cooking Time: 20-25 minutes
Trailside Lentil Stew
A hearty and comforting recipe perfect for a post-hike snack or a cozy evening meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh cilantro for garnish
Instructions:
1. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
2. Add onion, garlic, bell pepper, cumin, salt, and pepper. Cook for an additional 5-7 minutes or until the vegetables are softened.
3. Stir in diced tomatoes. Simmer for 5 minutes to allow flavors to meld.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 35-40 minutes
Freeze-Dried Chicken Curry
This recipe yields a flavorful and nutritious freeze-dried meal that’s perfect for backpackers, campers, or anyone looking for a convenient and healthy snack. With just 15 minutes of prep time, you can enjoy this delicious curry on-the-go.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– 1/2 tsp paprika
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Freeze-drying equipment
Instructions:
1. Preheat oven to 200°F (90°C).
2. In a large bowl, whisk together chicken breast, olive oil, onion, garlic, cumin, curry powder, turmeric, paprika, salt, and pepper.
3. Place the mixture on a baking sheet lined with parchment paper and spread evenly.
4. Bake for 15 minutes or until the chicken is cooked through.
5. Allow the mixture to cool completely before freeze-drying according to manufacturer’s instructions.
Cooking Time: 15 minutes (preparation) + freeze-drying time (varies depending on equipment)
Quinoa and Vegetable Pilaf
This nutritious pilaf combines the nutty flavor of quinoa with a variety of colorful vegetables, perfect for a quick and easy weeknight dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 small zucchini, diced
– 1 cup mixed cherry tomatoes, halved
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a medium saucepan, bring the quinoa and water or broth to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender and fluffy.
2. While the quinoa cooks, heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic; cook for 3-4 minutes or until the onion is translucent.
3. Add the bell pepper and zucchini to the skillet; cook for an additional 5 minutes or until the vegetables are tender-crisp.
4. Fluff the cooked quinoa with a fork, then add it to the skillet with the vegetable mixture. Stir in the cherry tomatoes and season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Backpacker’s Beef Stroganoff
This classic Russian dish is a backpacking staple, requiring minimal equipment and preparation while delivering big on flavor. With its rich beef broth, savory mushrooms, and tender noodles, this stroganoff is sure to satisfy your trail-weary palate.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 1 onion
– 2 cloves garlic
– 1 cup beef broth
– 1 tsp paprika
– 1 tsp Worcestershire sauce
– Salt and pepper to taste
– 8 oz egg noodles
Instructions:
1. Cook noodles according to package instructions; set aside.
2. In a large pot or Dutch oven, sauté onion and garlic until softened.
3. Add beef strips; cook until browned, breaking into smaller pieces as needed.
4. Add mushrooms, paprika, Worcestershire sauce, salt, and pepper; stir to combine.
5. Pour in beef broth; bring mixture to a boil, then reduce heat and simmer for 10-15 minutes.
6. Stir in cooked noodles; serve hot.
Cooking Time: 20-25 minutes
Peanut Butter and Banana Wraps
A classic combination gets a delicious twist with these tasty wraps, perfect for a quick snack or lunch on-the-go.
Ingredients:
– 4 large tortillas
– 2 ripe bananas, sliced
– 1/4 cup creamy peanut butter
– 1 tablespoon honey
– Pinch of salt
Instructions:
1. Spread 1-2 tablespoons of peanut butter onto each tortilla, leaving a small border around the edges.
2. Arrange sliced bananas on top of the peanut butter, slightly overlapping them to ensure even coverage.
3. Drizzle with honey and sprinkle with a pinch of salt.
4. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll into a tight wrap.
5. Repeat with remaining ingredients.
Cooking Time: None! These wraps are best served fresh and at room temperature.
Enjoy your delicious Peanut Butter and Banana Wraps!
Dehydrated Vegetable Soup
This recipe combines the nutrients of vegetables with the convenience of dehydrated ingredients, making it a perfect option for backpackers or campers looking to fuel their adventures.
Ingredients:
– 1 cup dehydrated mixed vegetable soup mix
– 2 cups water
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: herbs and spices of your choice
Instructions:
1. In a large pot, combine the dehydrated vegetable soup mix and water.
2. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes or until the vegetables are rehydrated.
3. Stir in the olive oil and season with salt and pepper to taste.
4. Serve hot, garnished with your choice of herbs and spices.
Cooking Time: 15-20 minutes
Instant Ramen with Tuna
Elevate your instant ramen game by adding canned tuna for a boost of protein and flavor. This simple recipe is perfect for a quick lunch or dinner.
Ingredients:
– 1 package of instant ramen noodles
– 1 can of tuna (drained and flaked)
– 2 cups of hot water
– 1 tablespoon of soy sauce (optional)
– Salt and pepper to taste
– Scallions or sesame seeds for garnish (optional)
Instructions:
1. Cook the instant ramen noodles according to package instructions using 2 cups of hot water.
2. In a separate pan, heat the flaked tuna over medium heat until warmed through.
3. Add the cooked ramen noodles and soy sauce (if using) to the tuna mixture. Stir well to combine.
4. Season with salt and pepper to taste.
5. Garnish with scallions or sesame seeds if desired.
6. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Backpacking Oatmeal with Dried Fruits
A hearty and nutritious breakfast for your next backpacking adventure.
Ingredients:
– 1 cup rolled oats
– 1/2 cup dried fruit mix (cranberries, raisins, apricots)
– 1 tablespoon honey or maple syrup (optional)
– 1/2 teaspoon vanilla extract (optional)
Instructions:
1. In a medium pot, bring 1 cup of water to a boil.
2. Add the oats and reduce heat to low. Simmer for 5-7 minutes, stirring occasionally, until the oats have absorbed most of the liquid and the mixture has a creamy consistency.
3. Remove from heat and stir in the dried fruit mix.
4. If desired, add honey or maple syrup and vanilla extract to taste.
5. Serve hot, garnished with additional dried fruits if desired.
Cooking Time: 10-12 minutes
Trail Mix Energy Bars
These no-bake energy bars are perfect for hikers, campers, or anyone looking for a healthy snack on-the-go. Made with rolled oats, nuts, seeds, and dried fruits, they’re a tasty and sustaining treat that’s easy to make.
Ingredients:
– 2 cups rolled oats
– 1 cup chopped nuts (almonds, walnuts, or pecans)
– 1/2 cup sunflower seeds
– 1/2 cup pumpkin seeds
– 1/4 cup honey
– 2 tablespoons peanut butter
– 1 tablespoon chia seeds
– Pinch of salt
– Optional: dried fruit (cranberries, raisins, cherries), chocolate chips
Instructions:
1. In a large bowl, combine oats, nuts, sunflower seeds, and pumpkin seeds.
2. In a small saucepan, melt honey and peanut butter over low heat.
3. Pour the honey-peanut butter mixture over the dry ingredients and stir until well combined.
4. Add chia seeds and salt; mix until smooth.
5. Press the mixture into a lined or greased 8×8-inch baking dish.
6. Refrigerate for at least 30 minutes to set.
7. Cut into bars (approx. 12-16).
Cooking Time: None! No-bake energy bars are ready in just a few minutes of preparation.
Spicy Black Bean Burritos
Spicy Black Bean Burritos Recipe
Get ready for a flavorful fiesta with these Spicy Black Bean Burritos! This recipe is perfect for a quick and easy meal that’s packed with protein, fiber, and spicy kick.
Ingredients:
– 1 can black beans, drained and rinsed
– 1/2 cup diced onion
– 1 minced garlic clove
– 1/4 teaspoon cumin
– 1/4 teaspoon chili powder
– 1/4 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8-10 corn tortillas
– 1 cup shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, salsa
Instructions:
1. In a large skillet, heat 1 tablespoon of oil over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, chili powder, paprika, salt, and pepper. Cook for an additional minute.
4. Stir in the black beans and cook for 2-3 minutes or until heated through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by filling with the bean mixture, cheese, and optional toppings.
Cooking Time: 15-20 minutes
Dehydrated Pasta Primavera
Elevate your snack game with this innovative twist on a beloved Italian dish. By dehydrating pasta primavera, you’ll create a crunchy and flavorful treat that’s perfect for munching on the go.
Ingredients:
– 1 cup cooked pasta (such as bowtie or penne)
– 1/2 cup mixed vegetables (e.g., cherry tomatoes, bell peppers, carrots, broccoli)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: grated Parmesan cheese for added richness
Instructions:
1. Preheat your dehydrator to 135°F (57°C).
2. Toss cooked pasta with mixed vegetables, olive oil, garlic, salt, and pepper until well combined.
3. Spread the mixture onto dehydrator trays in a single layer.
4. Dehydrate for 6-8 hours or overnight.
5. Once crispy and dry, store in an airtight container.
Cooking Time: 0 minutes (as it’s already cooked and dehydrated!)
Couscous with Sun-Dried Tomatoes
This flavorful and healthy recipe combines the lightness of couscous with the richness of sun-dried tomatoes, perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 cup couscous
– 2 cups water
– 2 tbsp olive oil
– 1/4 cup chopped fresh parsley
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup sun-dried tomatoes, finely chopped
– Salt and pepper to taste
Instructions:
1. Bring the water to a boil in a medium saucepan. Add the couscous, cover, and turn off the heat. Let it sit for 5-7 minutes or until the liquid is absorbed.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped parsley and cook for 1 minute.
3. Stir in the sun-dried tomatoes and cook for an additional 2 minutes.
4. Fluff the cooked couscous with a fork and add it to the skillet. Toss until the couscous is well coated with the tomato mixture.
5. Season with salt and pepper to taste. If using feta cheese, crumble it on top of the couscous and toss gently.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Freeze-Dried Vegetable Stir-Fry
In just a few minutes, you can have a nutritious and flavorful stir-fry using freeze-dried vegetables. This recipe is perfect for a quick lunch or dinner.
Ingredients:
– 1 cup freeze-dried mixed vegetables (such as broccoli, carrots, bell peppers)
– 2 tablespoons vegetable oil
– 1 clove garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic and cook for 30 seconds, until fragrant.
3. Add the freeze-dried vegetables and stir-fry for 2-3 minutes, until rehydrated.
4. Add the soy sauce and stir-fry for an additional minute.
5. Season with salt and pepper to taste.
6. Serve hot over rice or noodles.
Cooking Time: 5-7 minutes
Backpacker’s Mac and Cheese
A comforting, creamy macaroni and cheese recipe perfect for fueling your next adventure.
Ingredients:
– 1 pound macaroni
– 2 tablespoons butter
– 1/2 cup all-purpose flour
– 2 cups milk
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat. Add flour and whisk to combine. Cook for 1 minute, stirring constantly.
4. Gradually add milk, whisking continuously to avoid lumps. Bring mixture to a simmer and cook for 2-3 minutes or until thickened.
5. Remove sauce from heat and stir in cheddar and mozzarella cheese until melted and smooth. Season with salt and pepper to taste.
6. Combine cooked macaroni and cheese sauce. Transfer to a baking dish and top with additional grated cheese if desired.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 30-40 minutes
Instant Rice with Chicken and Vegetables
This recipe is a perfect solution for a busy day when you need a nutritious meal in no time. With just a few simple ingredients, you can create a delicious and filling dish that’s ready in under 30 minutes.
Ingredients:
– 1 cup uncooked instant rice
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed frozen vegetables (e.g., peas, carrots, corn)
– 2 cups water
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes.
3. Add the diced onion and minced garlic; cook until the onion is translucent.
4. Add the mixed frozen vegetables and stir to combine.
5. Add the uncooked instant rice to the skillet, stirring to combine with the vegetable mixture.
6. Pour in the water and bring to a boil.
7. Reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is cooked.
Cooking Time: 25-30 minutes
Dehydrated Shepherd’s Pie
Dehydrated Shepherd’s Pie Recipe: A Twist on a Classic Comfort Food
This recipe takes the traditional Shepherd’s Pie and gives it a unique twist by dehydrating the dish, allowing for a crispy, textured exterior and a tender, flavorful interior. Perfect for backpackers or outdoor enthusiasts looking to enjoy a satisfying meal on-the-go.
Ingredients:
– 1 cup cooked ground beef (or alternative protein source)
– 1 cup frozen mixed vegetables (such as peas, carrots, and corn)
– 1/2 cup dehydrated mashed potatoes
– 2 tablespoons vegetable oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat dehydrator to 135°F (57°C).
2. In a mixing bowl, combine cooked ground beef, frozen mixed vegetables, and dried thyme.
3. Place the mixture in a single layer on the dehydrator trays lined with parchment paper.
4. Sprinkle dehydrated mashed potatoes over the top of the meat mixture.
5. Drizzle vegetable oil over the potatoes.
6. Dehydrate for 6-8 hours or until the potatoes are crispy and the internal temperature reaches 165°F (74°C).
7. Serve warm, or store in an airtight container for up to 2 weeks.
Cooking Time: 6-8 hours
Trailside Tuna Salad Wraps
A refreshing and healthy snack perfect for your next outdoor adventure!
Ingredients:
– 1 can of tuna (drained and flaked)
– 1/2 cup of mixed greens (such as arugula, spinach, and lettuce)
– 1/4 cup of chopped red bell pepper
– 1/4 cup of chopped cucumber
– 1 tablespoon of olive oil
– 1 tablespoon of lemon juice
– Salt and pepper to taste
– 6 large flour tortillas
Instructions:
1. In a medium-sized bowl, combine the tuna, mixed greens, red bell pepper, and cucumber.
2. Squeeze the lemon juice over the top and drizzle with olive oil.
3. Season with salt and pepper to taste.
4. Lay out a tortilla and spoon about 1/2 cup of the tuna salad onto the center of the tortilla.
5. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll up the wrap tightly.
Cooking Time: None! This recipe is ready to eat in just a few minutes.
Backpacking Granola with Nuts and Seeds
This no-bake granola recipe is perfect for backpackers on-the-go. With a mix of nuts, seeds, and whole grains, it’s a nutritious and satisfying snack to fuel your adventures.
Ingredients:
– 2 cups rolled oats
– 1 cup mixed nuts (almonds, cashews, pecans)
– 1/2 cup sunflower seeds
– 1/4 cup pumpkin seeds
– 1/4 cup honey
– 2 tablespoons maple syrup
– 1 tablespoon coconut oil
– Pinch of salt
Instructions:
1. In a large bowl, combine oats, nuts, and seeds.
2. In a small saucepan, heat honey, maple syrup, and coconut oil over low heat until smooth.
3. Pour the wet ingredients over the dry mixture and stir until everything is well coated.
4. Spread the granola on a baking sheet lined with parchment paper.
5. Allow to cool and harden completely (about 30 minutes).
6. Break into chunks and store in an airtight container.
Cooking Time: None (no-bake)
Summary
Get ready to fuel your outdoor adventures with these easy backpacking meal recipes! From dehydrated chili con carne to instant mashed potatoes with bacon bits, and from trailside lentil stew to freeze-dried chicken curry, there’s something for every taste bud. These quick and delicious meals are perfect for backpackers of all levels, requiring minimal preparation time and using readily available ingredients. Whether you’re hiking, camping, or just need a quick snack, these recipes will keep you energized and satisfied on the go.
