20 Easy Backpacking Recipes for Adventurous Hikers

Nothing beats a hot, hearty meal after a long day on the trail—but who wants to lug heavy ingredients or spend hours cooking at camp? Whether you’re a seasoned thru-hiker or just dipping your toes into backpacking, these 20 easy, pack-friendly recipes will keep you fueled without the fuss. From one-pot wonders to no-cook snacks, we’ve got your next adventure covered. Hungry yet? Dig in!

Dehydrated Veggie Stir-Fry

This dehydrated veggie stir-fry is a game-changer for busy weeknights—packed with deep, concentrated flavors and a satisfying crunch that’ll make you forget it’s all from your pantry!

Ingredients:

• 1 cup dehydrated mixed vegetables (carrots, bell peppers, zucchini)
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup water

Instructions:

1. In a large bowl, rehydrate the dehydrated mixed vegetables by covering them with hot water for 10 minutes. Drain and pat dry.
2. Heat vegetable oil in a wok or skillet over medium-high heat. Add garlic and sauté for 30 seconds until fragrant.
3. Add the rehydrated vegetables and stir-fry for 3–4 minutes until slightly charred at the edges.
4. Pour in soy sauce, sesame oil, red pepper flakes, salt, and black pepper. Toss to coat evenly.
5. Add water and cook for another 2 minutes until the liquid evaporates and the veggies are tender-crisp.

The magic here? Dehydrated veggies soak up the savory sauce like little flavor sponges, giving every bite an extra punch. Serve over rice or noodles for a meal that’s pantry-friendly but tastes fresh!

Tip: For extra umami, sprinkle with a pinch of MSG or nutritional yeast before serving.

Trail Mix Energy Bars

These no-bake Trail Mix Energy Bars are the perfect grab-and-go snack—packed with nuts, seeds, and just enough sweetness to keep you fueled.

• 1 cup old-fashioned rolled oats
• 1/2 cup creamy peanut butter
• 1/3 cup honey
• 1/4 cup mini chocolate chips
• 1/4 cup chopped almonds
• 1/4 cup dried cranberries
• 2 tbsp chia seeds
• 1/2 tsp vanilla extract
• Pinch of salt

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on the sides for easy removal.
2. In a large bowl, mix the oats, almonds, cranberries, chia seeds, and salt until evenly combined.
3. In a small saucepan over low heat, warm the peanut butter and honey, stirring until smooth (about 2 minutes). Remove from heat and stir in the vanilla extract.
4. Pour the peanut butter mixture over the dry ingredients and stir until fully coated. Fold in the mini chocolate chips.
5. Press the mixture firmly into the prepared dish, using the back of a spoon to compact it evenly. Chill in the fridge for at least 2 hours, or until firm.
6. Lift the bars out using the parchment paper, then slice into 10 rectangles.

The combo of chewy cranberries, crunchy almonds, and melty chocolate chips makes these bars irresistible—no oven required! Tip: For cleaner cuts, warm your knife under hot water before slicing.

Instant Noodle Ramen Bowl

Upgrade your instant noodles with a few simple additions for a cozy, restaurant-worthy ramen bowl in minutes.

Ingredients:

• 1 package instant ramen noodles (seasoning packet discarded)
• 2 cups low-sodium chicken broth
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 soft-boiled egg, halved
• 1/4 cup sliced green onions
• 1/2 cup baby spinach
• 1/4 cup shredded cooked chicken (optional)
• 1 tsp chili garlic sauce (optional)

Instructions:

1. In a small pot, bring chicken broth to a simmer over medium heat. Stir in soy sauce and sesame oil.
2. Add ramen noodles and cook for 2 minutes, stirring occasionally to separate. Toss in baby spinach during the last 30 seconds.
3. Pour broth and noodles into a bowl. Top with soft-boiled egg, green onions, and chicken (if using). Drizzle with chili garlic sauce for heat.

The silky egg yolk and toasty sesame oil transform basic noodles into a rich, slurp-worthy meal—perfect for lazy nights when takeout isn’t an option.

Tip: For extra umami, add a spoonful of miso paste to the broth while simmering.

Peanut Butter Oatmeal Packets

These cozy peanut butter oatmeal packets are like a warm hug in a bowl—perfect for busy mornings when you need a hearty, no-fuss breakfast.

Ingredients:

• 1/2 cup old-fashioned rolled oats
• 1 cup water
• 1/4 cup milk (dairy or plant-based)
• 2 tbsp creamy peanut butter
• 1 tbsp honey or maple syrup
• 1/4 tsp cinnamon
• Pinch of salt

Instructions:

1. In a small saucepan, combine the oats, water, milk, and salt. Bring to a gentle boil over medium heat.
2. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the oats are tender and the liquid is mostly absorbed.
3. Stir in the peanut butter, honey (or maple syrup), and cinnamon until fully incorporated and creamy.
4. Remove from heat and let sit for 1–2 minutes to thicken slightly.

The peanut butter melts into the oats for a luxuriously smooth texture, while the cinnamon adds just the right warmth. It’s like dessert for breakfast—without the guilt!

Tip: For extra crunch, top with a sprinkle of chopped peanuts or a drizzle of extra peanut butter.

Spicy Lentil and Rice Pilaf

This hearty one-pot wonder packs a punch of flavor with smoky spices and tender lentils—perfect for busy weeknights when you crave something satisfying but fuss-free.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1/2 cup brown lentils, rinsed
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (or to taste)
• 2 1/2 cups vegetable broth
• 1/2 tsp salt
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a deep skillet over medium. Add the onion and cook for 3–4 minutes until soft, then stir in 2 cloves minced garlic, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne. Cook for 1 minute until fragrant.
2. Add the rice and lentils, stirring to coat in the spices. Pour in 2 1/2 cups vegetable broth and 1/2 tsp salt, then bring to a boil.
3. Reduce heat to low, cover, and simmer for 18–20 minutes until liquid is absorbed and lentils are tender. Let sit off heat for 5 minutes, then fluff with a fork.
4. Garnish with fresh herbs and serve warm.

The magic here? The lentils and rice cook together, soaking up all the smoky-spicy goodness while staying perfectly separate—no mushy textures!

Tip: For extra depth, toast the dry spices in the oil for 30 seconds before adding the onion.

Beef Jerky and Cheese Wraps

These no-cook wraps are a protein-packed snack that’s perfect for road trips, lunchboxes, or whenever you need a savory bite in seconds.

Ingredients:

• 4 large flour tortillas (10-inch)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 1 tbsp chopped fresh chives
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 4 oz beef jerky, thinly sliced
• 1 cup baby spinach leaves

Instructions:

1. In a bowl, mix 1/2 cup cream cheese, 1/4 cup sour cream, 1 tbsp chopped chives, 1/2 tsp garlic powder, and 1/4 tsp black pepper until smooth.
2. Spread the mixture evenly over each tortilla, leaving a 1-inch border.
3. Layer shredded cheddar cheese, beef jerky slices, and baby spinach down the center of each tortilla.
4. Roll tightly, tucking in the sides as you go. Slice in half diagonally and serve immediately, or wrap in parchment paper for later.

The cheesy, smoky jerky and fresh spinach create a satisfying crunch-and-cream contrast that’s irresistible at room temp—no reheating required!

Tip: For extra kick, add a drizzle of hot sauce or swap the cheddar for pepper jack.

Freeze-Dried Fruit Parfait

Freeze-Dried Fruit Parfait

This dreamy parfait layers crunchy freeze-dried fruit with creamy yogurt and granola for a breakfast (or dessert!) that feels fancy but takes minutes to assemble.

Ingredients:

• 1 cup vanilla Greek yogurt
• 1/2 cup granola
• 1/4 cup freeze-dried strawberries, lightly crushed
• 1/4 cup freeze-dried blueberries
• 1 tbsp honey

Instructions:

1. In a glass or bowl, spread 1/2 cup vanilla Greek yogurt as the base layer.
2. Sprinkle 1/4 cup granola evenly over the yogurt, followed by 2 tbsp freeze-dried strawberries and 2 tbsp freeze-dried blueberries.
3. Repeat the layers with the remaining yogurt, granola, and fruit.
4. Drizzle 1 tbsp honey over the top and let sit for 5 minutes to soften the fruit slightly.

The magic? Freeze-dried fruit stays crisp at first, then melts into jammy pockets as it soaks up the yogurt—no prep required!

Tip: Swap in different freeze-dried fruits like raspberries or mango for a seasonal twist.

Chicken and Couscous Skillet

This one-pan wonder delivers tender chicken and fluffy couscous in a savory, herb-kissed broth—perfect for busy weeknights when you want big flavor with minimal cleanup.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup uncooked couscous
• 1 ½ cups low-sodium chicken broth
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup chopped fresh parsley
• 1 tbsp lemon juice

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the chicken and cook for 5–6 minutes until browned, stirring occasionally.
2. Add the onion and cook for 3 minutes until softened. Stir in 2 minced garlic cloves, 1 tsp cumin, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper; cook for 30 seconds until fragrant.
3. Pour in 1 ½ cups chicken broth and bring to a simmer. Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes until the liquid is absorbed.
4. Fluff with a fork, then stir in ¼ cup parsley and 1 tbsp lemon juice.

The magic here? The couscous soaks up all the spiced pan juices, creating a pilaf-like texture with zero extra effort. Serve straight from the skillet for rustic charm.

Tip: Swap the parsley for cilantro and add a pinch of cayenne for a North African twist!

Quinoa and Black Bean Salad

Packed with protein and fresh flavors, this quinoa and black bean salad is a vibrant, no-fuss dish that’s perfect for meal prep or a quick lunch.

Ingredients:

• 1 cup quinoa, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook quinoa according to package instructions (typically 1 cup quinoa + 2 cups water, simmered for 15 minutes). Fluff with a fork and let cool slightly.
2. In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and black pepper. Pour over the salad and toss gently to coat.
4. Fold in the diced avocado just before serving to keep it from browning.

The creamy avocado and zesty lime dressing make this salad feel indulgent while keeping it light and fresh—ideal for sunny picnics or packed lunches.

Tip: For extra crunch, add a handful of toasted pepitas or crushed tortilla chips right before serving.

Tuna Salad Wraps

These light yet satisfying tuna salad wraps are perfect for a quick lunch or picnic—packed with crunch and creamy flavor.

Ingredients:

• 2 (5-oz) cans tuna in water, drained
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup diced celery
• 1/4 cup finely chopped red onion
• 4 large flour tortillas (10-inch)
• 2 cups baby spinach or mixed greens
• 1 medium avocado, sliced

Instructions:

1. In a bowl, flake the tuna with a fork. Stir in mayonnaise, Dijon mustard, garlic powder, salt, and black pepper until well combined.
2. Fold in diced celery and red onion for crunch.
3. Lay tortillas flat. Divide spinach evenly among them, leaving a 1-inch border. Spread tuna salad over the greens, then top with avocado slices.
4. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling. Slice in half diagonally.

The creamy avocado balances the tangy mustard and crisp veggies, making every bite refreshing. Tip: For easier rolling, warm the tortillas for 10 seconds in the microwave first.

Chocolate Chip Granola Clusters

These Chocolate Chip Granola Clusters are the perfect mix of crunchy, sweet, and chocolatey—ideal for snacking straight from the jar or sprinkling over yogurt!

• 3 cups old-fashioned rolled oats
• 1/2 cup creamy peanut butter
• 1/3 cup honey
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup mini chocolate chips

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the rolled oats, cinnamon, and salt.
3. In a small saucepan over low heat, whisk together the peanut butter, honey, coconut oil, and vanilla extract until smooth. Pour over the oat mixture and stir until fully coated.
4. Spread the granola evenly on the baking sheet and press down lightly with a spatula to encourage clumping. Bake for 20 minutes, stirring halfway, until golden.
5. Let cool completely (about 30 minutes), then break into clusters and toss with the mini chocolate chips.

The magic here? Pressing the granola before baking creates those crave-worthy clusters—no fancy techniques needed! Store in an airtight container for up to 2 weeks (if they last that long).

Tip: For extra crunch, swap half the oats with puffed rice cereal.

Pasta with Pesto and Sun-Dried Tomatoes

This vibrant pasta dish is a weeknight hero—bursting with bold pesto flavor and the sweet-tangy punch of sun-dried tomatoes.

Ingredients:

• 12 oz dried pasta (penne or fusilli work great)
• 1/2 cup prepared basil pesto
• 1/3 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 2 tbsp sun-dried tomato oil (from the jar)
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 cup grated Parmesan cheese, plus extra for serving

Instructions:

1. Cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Return the empty pot to low heat. Add sun-dried tomato oil, red pepper flakes, and salt, stirring for 30 seconds until fragrant.
3. Add drained pasta, pesto, sun-dried tomatoes, and Parmesan. Toss vigorously, adding reserved pasta water 1 tbsp at a time until the sauce clings evenly.
4. Serve immediately with extra Parmesan on top.

The trick here? Using the sun-dried tomato oil doubles down on flavor while adding silky richness to every bite.

Tip: For extra depth, toast the pasta in the oil for 1 minute before adding the pesto—it amps up the nutty notes!

Campfire Chili Mac

This hearty one-pot wonder combines smoky chili and cheesy pasta for the ultimate campfire (or stovetop) comfort food.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground beef
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can diced tomatoes
• 2 cups elbow macaroni, uncooked
• 2 cups beef broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 cup shredded cheddar cheese

Instructions:

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook for 5 minutes, breaking it apart, until browned. Stir in onion, bell pepper, and garlic; cook for 3 minutes until softened.
2. Add kidney beans, diced tomatoes, macaroni, beef broth, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt. Bring to a boil, then reduce heat to low.
3. Cover and simmer for 12 minutes, stirring occasionally, until pasta is tender and liquid is absorbed. Remove from heat and sprinkle with cheddar cheese; let melt for 2 minutes.

The smoky paprika and melty cheese take this from basic to unforgettable—plus, it’s ready in just 30 minutes!

Tip: For extra depth, stir in 1 tbsp tomato paste with the spices.

Sweet Potato and Black Bean Burritos

These hearty burritos are packed with smoky-sweet flavors and creamy textures—perfect for a fuss-free weeknight dinner that still feels special.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp salt
• 1 (15 oz) can black beans, drained and rinsed
• ½ cup shredded Monterey Jack cheese
• 4 large flour tortillas
• ¼ cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions:

1. Preheat oven to 400°F. Toss sweet potatoes with olive oil, smoked paprika, cumin, and salt. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until tender and lightly caramelized.
2. Warm black beans in a small saucepan over low heat. Lightly toast tortillas in a dry skillet for 10 seconds per side.
3. Divide roasted sweet potatoes, black beans, and Monterey Jack cheese among tortillas. Fold sides inward, then roll tightly into burritos.
4. Return burritos to the skillet, seam-side down, and cook over medium heat for 2–3 minutes per side until crisp and golden.
5. Garnish with cilantro and serve with lime wedges for squeezing.

The contrast of crispy tortilla, velvety sweet potatoes, and tangy lime makes every bite irresistible. Plus, the filling can be prepped ahead for an even faster assembly!

Tip: For extra richness, mash half the roasted sweet potatoes into a spread before filling the burritos.

Instant Mashed Potatoes with Gravy

This shortcut version of the classic comfort dish delivers fluffy potatoes and rich gravy in minutes—perfect for busy weeknights or last-minute holiday sides.

Ingredients:

• 2 cups instant mashed potato flakes
• 2 cups water
• 1 cup whole milk
• 4 tbsp unsalted butter, divided
• 1 tsp salt, divided
• 1/4 tsp black pepper
• 2 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken or beef broth
• 1/2 tsp garlic powder

Instructions:

1. Make the potatoes: In a saucepan, bring water, milk, 2 tbsp butter, and 1/2 tsp salt to a simmer over medium heat. Remove from heat, whisk in potato flakes until smooth. Cover and let sit 2 minutes. Stir in remaining 1/2 tsp salt and black pepper.
2. Start the gravy: Melt remaining 2 tbsp butter in a skillet over medium heat. Whisk in flour and cook 1 minute until golden. Gradually pour in broth, whisking constantly to avoid lumps.
3. Finish the gravy: Add garlic powder and simmer 3–4 minutes, stirring often, until thickened to a silky consistency. Season with a pinch of salt if needed.

The gravy’s velvety texture clings perfectly to the light, pillowy potatoes—no one will guess they’re instant! Tip: For extra richness, swap broth for pan drippings if you’ve roasted meat.

Trailside Pancakes with Maple Syrup

These fluffy, golden pancakes are your perfect campside (or kitchen-side) breakfast—light enough to pack a stack, but hearty enough to fuel your adventures.

Ingredients:

• 1 ½ cups all-purpose flour
• 3 ½ tsp baking powder
• 1 tbsp granulated sugar
• ½ tsp salt
• 1 ¼ cups whole milk
• 1 large egg
• 3 tbsp unsalted butter, melted (plus extra for cooking)
• 1 tsp vanilla extract
• Maple syrup, for serving

Instructions:

1. In a large bowl, whisk together 1 ½ cups flour, 3 ½ tsp baking powder, 1 tbsp sugar, and ½ tsp salt.
2. In another bowl, beat 1 ¼ cups milk, 1 egg, 3 tbsp melted butter, and 1 tsp vanilla until smooth. Pour into the dry ingredients and stir until just combined (small lumps are okay).
3. Heat a griddle or skillet over medium heat and lightly grease with butter. Pour ¼ cup batter per pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for 1–2 minutes more until golden.
4. Serve warm with a generous drizzle of maple syrup.

The secret? A touch of vanilla and melted butter in the batter gives these pancakes a rich, almost buttery flavor—no campfire required.

Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking.

Cheesy Grits with Bacon Bits

Nothing beats a bowl of creamy, cheesy grits studded with crispy bacon—it’s comfort food at its finest, ready in under 30 minutes!

Ingredients:

• 4 cups water
• 1 cup stone-ground grits
• 1 tsp salt
• 4 slices bacon, chopped
• 1 cup shredded sharp cheddar cheese
• 2 tbsp unsalted butter
• 1/4 tsp black pepper
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. In a medium saucepan, bring 4 cups water to a boil over high heat. Whisk in 1 cup stone-ground grits and 1 tsp salt, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until thick and creamy.
2. While grits cook, fry 4 slices chopped bacon in a skillet over medium heat for 5–6 minutes until crisp. Drain on paper towels.
3. Remove grits from heat and stir in 1 cup shredded cheddar, 2 tbsp butter, and 1/4 tsp black pepper until melted and smooth.
4. Top with bacon bits and sliced green onions. Serve immediately.

The magic here? Stone-ground grits give this dish an extra-rich texture, while the sharp cheddar balances the smoky bacon perfectly.

Tip: For extra-creamy grits, swap half the water for whole milk or heavy cream.

Vegetable and Lentil Soup Mix

This cozy, protein-packed soup is a one-pot wonder that’ll warm you up with its earthy lentils and vibrant veggies—perfect for busy weeknights!

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 carrots, chopped
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups chopped kale (stems removed)
• 1 tbsp lemon juice

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion, carrots, and celery; cook for 5 minutes until softened. Stir in the garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
2. Add the lentils, vegetable broth, and diced tomatoes (with juices). Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until lentils are tender.
3. Stir in the kale and cook uncovered for 5 minutes until wilted. Remove from heat and stir in 1 tbsp lemon juice.

The smoky paprika and bright lemon make this humble soup feel extra special—plus, it thickens beautifully overnight for even better leftovers!

Tip: Swap kale for spinach if you prefer a milder green, but add it in the last 2 minutes of cooking to keep it vibrant.

Chicken Curry with Coconut Milk

This cozy, fragrant curry comes together in one pot with tender chicken and a silky coconut milk sauce—perfect for weeknights when you crave something comforting but effortless.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp coconut oil
• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup low-sodium chicken broth
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1/2 tsp salt
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tbsp coconut oil in a large pot over medium-high. Add chicken and cook until lightly browned, about 5 minutes. Transfer to a plate.
2. In the same pot, sauté onion for 3 minutes until soft. Add 3 garlic cloves and 1 tbsp ginger; cook 1 minute until fragrant.
3. Stir in 2 tbsp curry powder and 1 tsp turmeric, toasting for 30 seconds. Pour in coconut milk, 1 cup broth, 1 tbsp brown sugar, 1 tbsp fish sauce, and 1/2 tsp salt. Bring to a simmer.
4. Return chicken to the pot. Reduce heat to low, cover, and simmer for 15 minutes until chicken is cooked through. Stir in 1 tbsp lime juice.
5. Garnish with cilantro and serve over rice.

The magic here? A splash of lime juice at the end brightens the rich coconut sauce, balancing every bite.

Tip: For extra depth, toast whole spices (like cumin seeds or cinnamon sticks) with the curry powder in step 3.

Homemade Beef and Veggie Stew

This hearty stew is the ultimate comfort food—tender beef, chunky veggies, and a rich broth that’ll have everyone asking for seconds.

Ingredients:

• 1.5 lbs beef stew meat, cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 3 carrots, sliced into 1-inch pieces
• 3 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves
• 1.5 cups potatoes, diced
• 1 cup frozen peas

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium-high heat. Add the beef stew meat and sear until browned on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add the onion, carrots, and celery. Cook for 5 minutes until softened, then stir in the 3 minced garlic cloves and cook for 1 minute.
3. Return the beef to the pot. Pour in 4 cups beef broth and stir in 1 tbsp tomato paste, 1 tsp thyme, 1 tsp salt, 1/2 tsp black pepper, and 2 bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
4. Add the potatoes and simmer uncovered for another 30 minutes, or until the beef and potatoes are tender.
5. Stir in the frozen peas and cook for 5 more minutes. Discard the bay leaves before serving.

The secret here? A double simmer—first to tenderize the beef, then to let the potatoes soak up all that savory flavor. Serve with crusty bread for the ultimate cozy meal.

Tip: For extra depth, deglaze the pot with a splash of red wine after browning the beef.

Conclusion

With these 20 easy backpacking recipes, you’re all set for delicious meals on the trail! Whether you’re craving hearty dinners or quick snacks, there’s something here for every adventurer. Give them a try, and let us know which ones are your favorites in the comments below. Don’t forget to share this roundup with fellow hikers on Pinterest—happy cooking and happy trails!