Our group was discussing the menu for our upcoming (August-you can never start planning too soon) trip.  We seem to have the same thing year after year and I would like to add a few different meals.  I thought I'd try to see what others' favorite meals were-besides fresh fish.  For us, it is the Vigo Red Beans and Rice.  We add a link of kielbasa and a bunch of dehydrated mushrooms.  A batch of cornbread always accompanies the meal.   

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Add 1 LB dried sausage per bag before cooking.  Complete low carb meal for 3.

I thought the bronzed walleye was dessert!!

I ususally bring enough ingredients to have (You need to Login or Register to view media files and links) at least 4 times per trip.  They are "our" favorite breakfast meal.

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TTC, you make me laugh! 

The majority of my suppers have become pretty reliant on Hamburger Helpers. The best "trail" spaghetti I have had is Hamburger Helper Spaghetti.  One pot.  Tastes great.  Unfortunately, it seems Hamburger Helper Spaghetti has fallen off the face of the earth.  I have not been able to find it anywhere for a couple of years.  I've specifically asked for various supermarkets to carry it but it doesn't happen.  Perhaps HH no longer makes it.  Too bad.  It means back to dehydrating tomato paste.

For a recipe for this thread I will contribute this:

Breakfast Burrito
     
1/2 cup powdered eggs
Spices (1 teaspoon chili powder blend, 1/4 teaspoon oregano, etc.)
1/4 cup dried beef (or substitute hard salami)
4 teaspoons dried bell peppers
1 Tablespoon dried minced onions
2 teaspoons dried celery
Some hard cheese
2 or 3 Tortillas
     
At Home: Put powdered egg & spices in one bag.  Mix together peppers, onions, and celery in another bag.   

In Camp: Combine the vegetable mixture with 3/4 cups of water and set aside for 15 minutes.  Add powdered egg and meat. Let stand for another 5 minutes.  Fry adding cheese near the end so that it melts.  Roll equal portions in each of the tortillas and topped with salsa (Taco Bell packets).  Great Stuff!!  The only way powdered eggs are actually good.

Try 'chunking' bronzed cajun walleye and/or laker into bite size pieces. Add your Red beans & rice or jambalaya mix and stir it all together. Add onion, fresh or FD, fresh sauteed is best, Spoon it into hot buttered tortillas. Squirt with a little lemon juice, tobasco, salsa, or whatever 'fire' you're packin', Add grated pepper jack cheese. Voila!! A burrito that will make you sing-even if you can't carry a tune in a bucket! 8)

For all of these recipes not already on the recipes page of this site, get 'em in there!  They sound great!

The best pizza I ever had was in the BW/Q. So was the best omelet. There was also an apple based stew that was exceptional. All 3 were prepared by someone else.

Sans fish, I've been told the best meal I ever cooked was Natural High's Mandarin Orange Chicken - Freeze dried. It was after long day of portaging near the end of a trip on which EVERYONE commented "what's this freeze dried 'stuff' for..." at one point or another during the trip. I caught a lot of flack for it.

That particular day we hit the wall and the wind at the same time during a constant rain. Everyone was in their tents as I put up the tarp. Everyone commented it was the best meal they ever had, after I dragged them, one by one... out of their tents.

Even after an excellent baked laker at the followup slideshow two months later, all 5 commented that the freeze dried 'stuff' was still the best meal they ever had. Ambience is very important.

It was the first freeze dried food I ever brought into the park. I've come to appreciate PowerBars since then too.

Our group likes shishkabobs.  Prawns, Chicken (preferrably marinated), Pork tenderloin for the meats, then Cut these items ahead of time - green peppers, onions, baby red potatos, baby portabella shrooms, we've also done cherry tomatoes and carrots.   Get the biggest wooden skewers you can and soak them in water for an hour before you use them.  The guys love this meal (and I don't have to cook!!!)  I wonder how long that take them to figure out!

I use small bambo skewers and grill up the kebabs right on the grate. Another method I have used are "fish baskets" to hold the meat and veggies (not really a kebab, but tastes just as good). I pre-cut, pre-marinate and then freeze the meat in ziplock container or bags.

Kebabs are great, but I'd have to say my favorite meal is marinated, grilled Laker.