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Scout Ready Recipes From Our Latest Book

Reader question “What are some go to recipes that are ‘Scout Ready’ recipes?” From teaching backcountry cooking classes in the past to Scout groups, I know the young men like it simple, hearty, and with minimal cleanup. It also needs ample serving sizes. After all, we are talking hollow legs in these teen boys!


If you have a copy of our latest cookbook, Freezer Bag Cooking: Adventure Ready Recipes, you know it has a lot of choices! Three recipes I feel they’d love are below – not all are instant ready to go, some do require a little dehydrating, but dehydrating 101 is a perfect pre-trip event, a great way to teach a simple skill. And these days, you can buy nearly any dried item online for meals, so there is always that.

So yes, there is life outside of Mountain House, ramen and foot long subs……

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Alfredo Mashers

In a quart freezer bag:

  • ¾ cup instant mashed potatoes (plain)
  • 2 Tbsp dry milk
  • 2 Tbsp shelf stable Parmesan cheese (green can)
  • 1 Tbsp dry Alfredo sauce mix
  • ¼ tsp granulated garlic
  • ¼ tsp ground black pepper
  • Also take:
  • 1 Tbsp or 1 packet olive oil

FBC Method:

Add 1 cup near boiling water and the oil, and stir well. Seal and let sit until cool enough to eat. Stir before eating.

One Pot Method:

Bring 1 cup water and oil to a boil in a small pot. Take off heat. Add in dry mashed potatoes, stir well. Let cool a bit before eating.

To make heartier with a dose of protein, add a 3 to 5 ounce can (make sure it has a pop top), or 7 ounce pouch, of chicken breast (include any broth) with the water.

Serves 1.

Dry weight is 4 3/8 ounces. If adding in a 7 ounce pouch chicken, 11 3/8 ounces.


Beef Stroganoff

In a quart freezer bag:

In a leak-proof bottle take:

  • 2 tsp ketchup
  • 1 tsp Worcestershire sauce
  • 1 tsp low sodium beef bouillon powder
  • Couple grinds black pepper

Also pack:

  • 1-ounce tub or foil packet cream cheese

FBC Method:

Add 1½ cups nearly boiling water to the past bag, seal tightly and put in a cozy for 15 minutes. Drain off most of the remaining water carefully, leaving about a Tablespoon behind (this actually is pretty good tasting broth). Add in the cream cheese and sauce blend. Stir till blended.

One Pot Method:

Bring 1½ cups water to a boil, add in pasta bag contents. Cover tightly, take off stove, and let sit for 10 minutes. Drain and proceed as above.

Serves 1.


A 3-ounce package of ramen noodles can be substituted. Discard flavor packet and break up the noodles a bit. Hungry teens may want to use as much as 1/4 cup hamburger. You can take ketchup packets instead, and dry Worcestershire sauce powder can be found online. Shelf stable cream cheese is also sourced online. If you carry regular cream cheese, you can find small tubs or packets by the bagels in grocery store bakeries. It is good for 2 or so days carrying in a pack, unless it is super hot out. Otherwise, you can also use Laughing Cow cheese wedges, which are shelf stable.


Meaty Marinara Pilaf

In a quart freezer bag:

FBC Method:

Add 1¼ cups near boiling water and stir well. Sal tightly and put in a cozy for 15 minutes. Fluff up.

One Pot Method:

Bring 1¼ cups water to a boil in a small pot. Add in ingredients, stir well and cover tightly. Take off stove and let rest for 10 minutes. In cooler weather, or at altitude, stash pot in a pot cozy.

Serves 1.


To boost calorie count, add in 1 Tablespoon or 1 packet olive oil. Add more cheese on top if desired. For larger appetites, use up to ¼ cup dried meat (Add in a Tablespoon more water for each Tablespoon dried meat).

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