One Pan Wonders

Noodles - Rice - Cous Cous - Potatoes - Grains - Gnocchi - Other

For more dinner recipes, please visit the Vegetarian Dinner pages and check out the book.

Please take a look at the Vegetarian and Vegan Dinners too!
Many of those would also be good with foil pouch
of chicken, salmon or tuna added.

 Chicken Chow Mein
Serves 1



1 cup soba or whole wheat spaghetti, broken in 1/3s
1 3-ounce can chicken
3 tablespoons dried shiitake mushrooms, broken up
2 tablespoons dried mixed vegetables
1/2 teaspoon chicken or vegetable bouillon
1/4 teaspoon garlic powder
1-2 packets soy sauce, to taste

At home: combine everything except the soy sauce and chicken
in a zip locking plastic bag.

In camp: bring 1 1/2 cups water to a boil. Add the noodles and vegetables.
Simmer until noodles are cooked.  Add chicken and heat through before serving.
Season with soy sauce to taste.
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Bacon Mushroom and Sun Dried Tomato Pasta

2 servings

8 ounces whole wheat spaghetti

3 tablespoons  shelf stable bacon crumbles

1/8 cup dried mushrooms, broken up

1 teaspoon dry basil

1/8 cup sun dried tomatoes, cut into small pieces

1 tablespoon  butter powder

½ tablespoon dried parsley

¼ cup powdered milk

¼ cup Parmesan cheese

salt and pepper to taste

At home: combine all of the ingredients except the Parmesan cheese in a
zip locking plastic bag. Carry the cheese seperately.

In camp: bring 2 ¼ cups of water to a boil. Add the pasta.
Stir and cook until the pasta is done and the vegetables are rehydrated. 
You shouldn’t need to drain the pasta. Serve topped with the Parmesan cheese.

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GoBlue Fredo

My hiking buddies and I hiked in and met our friend Mike on the last day
of his solo 31-day cross country Olympic National Park trek. 
We brought him dinner, wine and candy. Stories and laughter flowed all night.
You can read about his big adventure here. 

This is what we ate that night.

Serves 2-3

1 box Annie’s Shells and white cheddar

1 cup dried corn

1 tablespoon  dried basil

8 ounces smoked salmon (or 1 foil package of salmon or tuna)

At home: take the pasta from the box and place in one zipper bag with the corn.
In a second zipper bag place the dried basil and cheese packet.
Carry the salmon separately.

In camp: bring a pot of water to a boil. Add the pasta and cook until al dente.
Drain, leaving a little bit of the hot water in the pan.
Add the basil, cheese packet and salmon. Stir to combine.

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Spinach Linguine with Salmon Lemon and Dill

2-3 servings.

¼ teaspoon garlic powder

½ teaspoon onion flakes

3 tablespoons lemon juice

2 tablespoons olive oil

1 teaspoon lemon zest

1/2 tablespoon dried dill

1/8 teaspoon black pepper

2 tablespoons sun-dried tomatoes, chopped (optional)

12 ounces spinach linguine (or your choice of pasta)

1 6 ounce foil-packed salmon

2 tablespoons shelf stable grated Parmesan cheese

At home: combine the garlic powder, onion flakes, lemon zest,
dill, black pepper and sun-dried tomatoes in a zip-locking plastic bag. 
Carry the linguine in a second bag.
Combine the lemon juice and olive oil in a plastic screw top container.

In camp: bring 2 cups of water to a boil. Add the pasta and cook until al dente.
Drain if necessary, leaving the pasta fairly wet.
Add the spices and sun-dried tomatoes and stir to combine.
Add the salmon and toss well. Serve topped with the Parmesan cheese.
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Manly Man Orzo

Serves 2

½ cup orzo pasta

2 tablespoons olive oil

¼ teaspoon garlic powder

¼ cup hard salami or summer sausage, cut in ½ inch pieces

1/8 cup freeze dried peas

1 packet of Parmesan or Romano cheese

salt and pepper to taste.

At home: combine the orzo, garlic and peas in a zip locking plastic bag.
Place the salami or summer sausage in a second bag.
Carry the olive oil in a screw top container (or get packets from minimus.biz)

In camp: bring 1 cup of water to a boil. Add the pasta and peas.
Simmer until almost all of the water is absorbed and the
pasta is cooked, about 5 minutes. Add more water if needed.
Stir in the salami or sausage and the cheese before serving.
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More Noodle Recipes

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Black Eyed Peas and Rice
serves 1

1/4 cup instant rice
1/4 cup dried black eyed peas
1 T shelf stable bacon
1/2 T dried roasted red pepper
1/2 T dried tomato
1/2 t dried oregano
1/4 t onion flakes
1/4 t garlic powder
red pepper flakes to taste

1 t olive oil
1/2 t red wine vinegar
1/4 t liquid smoke
2 dashes hot sauce (or to taste)

At home: combine all of the dry ingredients in a zip locking plastic bag.
Combine all of the wet ingredients in a screw top container.

In camp: add just enough hot water to cover rice and bean mix (about a cup).
When rice is cooked, add vinegar mixture, stir. Season with red pepper flakes and eat.
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Pizza Rice
Serves 1

The pepperoni slices come 2 pouches per 3.5 ounce package.
You could use pepperoni sticks, cut up, instead.
Switch the vegetables around to whatever you like!

1/3 cup instant rice
1 pouch pepperoni slices
2 mozzarella cheese sticks
1 tablespoon tomato powder
1 teaspoon dried tomatoes
1 teaspoon dried mushrooms
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
pinch red pepper flakes 

At home: combine all of the dry ingredients in a zip locking plastic bag.
Place the (wrapped) cheese sticks and pepperoni in a second bag.

In camp: place the bag in a cozy. Add enough hot water to cover.
Let stand 5-10 minutes. Cut up the cheese and stir into the rice along with the pepperoni.
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Lemon Dill Tuna and Rice
Serves 1

1/3 cup instant rice
1/2 teaspoon vegetable bouillon
1 tablespoon mixed dried vegetables
2 packets True Lemon
1 teaspoon dried dill
1 3-ounce package tuna

At home: combine all the dry ingredients in a zip locking plastic bag.
Carry the tuna seperately.

In camp: place bag in a cozy. Place the foil pouch between the cozy and the bag to warm.
Add just enough water to cover. Let stand 5-10 minutes. Stir in the tuna and serve.

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More Rice Recipes

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Lemon Basil Tuna Coucous
Serves 1-2

1/3 cup cous cous
3 tablespoons dried mixed vegeables
1/2 teaspoon dried basil
1 5-ounce package zesty lemon pepper tuna

At home: combine all of the dry ingredients
in a zip locking plastic bag.

In camp: add just enough water to cover, place
the bag in a cozy with the tuna. Let stand for 5 minutes.
Stir in the tuna before eating.
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Simply Sweet and Spicy Tuna Couscous
Serves 1-2

1/3 cup couscous
2 tablespoons dried mixed vegetables
1 5-ounce package sweet & spicy flavored tuna

At home: combine the couscous and vegetables
in a zip locking plastic bag.

In camp: add just enough water to cover. Stir well.
Place the bag in a cozy. Let sit for 5 minutes.
Just before serving, stir in the tuna.
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Cous Cous with Chicken and Chickpeas
Serves 1-2

1 3 ounce can chicken
1/4 cup (cooked or canned) dehydrated chickpeas
1/4 cup cous cous
2 tablespoons dried tomatoes
1 tablespoons dried carrots
1 teaspoon tomato powder
1 teaspoon dried parsley
1/2 teaspoon onion flakes
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
salt and pepper to taste

At home: combine everything except the chicken in a zip locking plastic bag.
Carry the can of chicken seperately.

In camp: add enough water to cover. Stir.
Set aside until couscous is cooked an chicken and veggies are rehydrated.
Add the chicken (do not drain) just before serving.

Note: if you want to save weight, substitute the canned chicken for 2-3 tablespoons of dried, canned chicken and add it with the rest of the dry ingredients.

More Couscous Recipes

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 Spanish Style Quinoa

Serves 1-2

1/3 cup (cooked and dehydrated) quinoa
1 tablespoon tomato powder
1 tablespoon dried tomatoes
1 tablespoon dried bell peppers
1/2 teaspoon onion flakes
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
3.5 ounces chorizo (shelf stable)

At home: combine everything in a zip locking plastic bag.

In camp: add enough hot water to cover. Stir and let sit for 5 minutes.  Meanwhile, cut up the chorizo.
Add the chorizo to the quinoa. Stir again and enjoy.
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Quinoa with Chicken and Spices

Serves 1
 

½ cup quinoa

1 tablespoon dried chives

1 packet True Lemon©

¼ teaspoon ground coriander

¼ teaspoon ground cumin

¼ teaspoon paprika

salt and pepper to taste

1 3 ounce foil packet of chicken

At home: combine everything except the chicken in a zip-locking plastic bag.

Carry the chicken separately.

In camp: Bring 1 cup of water to a boil. Add the quinoa and spices.

Reduce heat and simmer for 10-15 minutes, or until quinoa is tender.
Add the chicken, toss and serve.
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Gnocchi with Sage Butter Parmesan and Bacon

Serves 2 

Comfort food heaven!

Shelf stable gnocchi can be found at Trader Joe's and some supermarkets.

1 package prepared gnocchi

½ cup Parmesan cheese, shredded

2 individual packages butter

1 teaspoon dried sage

1 teaspoont garlic powder

3 tablespoons shelf stable bacon crumbles

¼ teaspoon black pepper

At home: Combine the Parmesan cheese, sage, garlic powder and black pepper in a

zip-locking plastic bag. Carry the bacon in a second bag. You can re-package the

gnocchi into a baggie if you’d like to save room in your pack.

In camp: bring a pan of water to a boil. Add the gnocchi and cook for about 2 minutes.

The gnocchi will float to the surface when it is done. Drain. Add the Parmesan and spices.

Stir. Add the bacon and stir again. Serve!
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 Citrus Lentils with Salmon
Serves 1-2

1 3 ounce foil pouch salmon
1/3 cup (cooked and dehydrated) lentils
1/4 cup dried vegetables
1/2 teaspoon vegetable bouillon
2 packets True Orange
2 packets True Lemon
Salt, pepper and olive oil to taste

At home: combine all of the dry ingredients in a zip locking plastic bag.
Carry the olive oil in a screw top container.

In camp: add just enough hot or cold water to cover the lentils.
Allow to rehydrate, then stir in the salmon, salt, pepper and olive oil.
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Cherry Chicken Stuffing
Serves 1-2

1 6 ounce box stuffing mix with seasonings
1 3 ounce can chicken
2 tablespoons dried cherries, chopped

At home: repackage the stuffing mix into a zip locking plastic bag.
Carry the cherries in a second bag.

In camp: bring 1 1/2 cups water to a boil. Add stuffing mix. Stir until cooked.
Add the cherries and chicken just before serving.
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Kendall Katwalk Chicken And Dumplings
I made this up to impress a certain someone on a one-nighter PCT trip.  
My hiking buddies were drooling in my pan. Sarbar stole my recipe and
came up with her own version (available on her website).
That night we watched the full moon rise, lighting up the mountains
around us. Simply amazing.

   

1 7 ounce foil pouch chicken
2 1/4 cups Bisquick mix
1 teaspoon dried parsley
3 teaspoons chicken bouillon
1 tablespoon dried veggie flakes
1 tablespoon dried onion flakes
1/2 teaspoon celery salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme

Bacon Polenta

Serves 1

½ cup instant polenta

2 tablespoons shelf-stable bacon

½ tablespoon onion flakes

½ tablespoon butter powder

1 teaspoon chicken or vegetable broth powder

2 packets Parmesan cheese

At home: combine everything except the Parmesan in a zip-locking plastic bag.

In camp: Bring 1 ½ cups of water to a boil. Add the polenta and simmer until cooked

and creamy. Top with the Parmesan cheese and enjoy.

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Tuna (or Salmon) Teriyaki Wraps

2 servings

1 3 ounce foil package of tuna (or salmon)

1 bag of spinach (optional)

2 large flour tortillas

1 tablespoon toasted sesame seeds

3 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon rice wine vinegar

1 tablespoon dry sherry

1 tablespoon sugar

½ teaspoon garlic powder

½ teaspoon ginger powder

½ cup instant rice

At home: combine the soy sauce, sesame oil, rice wine vinegar, sherry and sugar

together in a screw top container. In a zip locking plastic bag, combine the instant rice,

garlic and ginger powders. Wrap the tortillas in foil or plastic wrap.

Carry the sesame seeds separately.

In camp: Bring ½ cup of water to a boil. Add the rice and cook. When the rice is

cooked, shake the plastic bottle containing the sauce and add the sauce to the pan.

Return to a boil. Stir in the package of tuna, lower the heat, and simmer until the

sauce has thickened. Serve wrapped in the tortillas topped with the sesame seeds and spinach.

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More Misc Recipes

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