One Pan Wonders

Serves 1

1 3 oz foil packet tuna
1/4 cup (cooked) dried barley

2 packets True Lemon©
1 T dried tomatoes
1 t dried mint
1/2 t onion flakes
1/2 t dried parsley
1/4 t garlic powder
pinch red pepper flakes
salt and pepper to taste

At home: combine all of the ingredients in a zip locking plastic bag, except for the tuna.

In camp: add just enough water to the bag to cover. Let sit for 5-10 minutes,
or until the barley is tender. Stir in the tuna before eating.
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Lentil Bulgur Salad

 

1/2 T onion flakes
1 t dried parsley
1 packet True Lemon©

2 T feta cheese (optional)

At home: combine all of the ingredients except the feta in a zip locking plastic bag.
Carry the feta in a second bag.

In camp: Add 1/2 to 3/4 cup hot water to the lentils and bulgur.
Stir to combine and allow to rehydrate before topping with the feta cheese.
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Crunchy Ramen Slaw
Serves 1-2

1 3-ounce package ramen noodles
2 tablespoons sunflower seeds

2 tablespoons almonds, chopped
1 tablespoon dried mixed vegetables

2 cups fresh coleslaw mix (cabbage)
1 teaspoon sugar
2 tablespoons cider vinegar
3 tablespoons vegetable oil

At home: break up the ramen, discarding the seasoning packet.
Place the ramen, sunflower seeds, almonds and dried vegetables in a zip locking plastic bag.
In a second bag, place the coleslaw mix. Combine the sugar, vinegar in oil in a small
screw top container.

In camp: mix together the ramen and coleslaw. Toss with the vinegar and oil and eat.
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