Mustering up some creativity after a 10-mile day of hiking across rugged terrain may often prove to be a trying task. Toss out the rice and beans on your next trip by preparing ahead of time with one of these creative dinner ideas that will surely please palates of many hungry backpackers.

Cous Cous with Chicken and Chickpeas

• 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

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

At 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.

Recipe Courtesy of One Pan Wonders

Easy Pad Thai

• 3 packages ramen noodles
• 7-ounce chicken breast pouch
• 1 cup shelled peanuts
• 1/2 cup Asian sesame dressing (use Newman's Own Asian Sesame Natural Salad Mist, which comes in a pack-friendly, 7-ounce plastic bottle)

At Home: Crush peanuts into pieces with the bottom of a bowl or mug. Pack in a zip-top bag.

In Camp: Boil water, cook ramen noodles and drain (save the seasoning packet and add it to soup or rice). Stir the chicken and dressing into the pot and cook for one minute. Sprinkle crushed peanuts over the noodles, then serve.

Recipe Courtesy of Backpacker Magazine

Backpacking Examiner Note: I personally tried this recipe during an overnight trip and it was a hit among our hungry group and served up quickly. Ginger lovers may consider adding Annie's Naturals-Lite Gingerly Vinaigrette.

Couscous Curry

• 1 C rehydrated mixed vegetables.
• 1 tsp curry or ginger
• 1 tsp beef boillon
• 1 Tbsp oil or margarine
• 1 C couscous
• 3 Tbsp sunflower seeds

At Camp: Add all ingredients except the couscous to 1 1/2 C water and heat to a boil. Add couscous, remove from heat and let stand for 5-10 minutes. Add seeds

If you have a unique recipe to share with the backpacking community feel free to contact me. You will get full credit with link back to your website or any information you wish to share.

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