Instant Backpacking Pudding Recipes

INSTANT BACKPACKING PUDDING

Instant Backpacking Pudding image

Who says roughing it means you can't have dessert? This simple recipe is very tasty, and can be used for backpacking, camping, picnics, or even just to have at home for the kids to make a single serving for a snack.

Provided by Sunny Yukon

Categories Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

102 g jello instant pudding mix, any flavour (4 serving size)
3/4 cup skim milk powder

Steps:

Before your trip: Empty the pudding mix into a bowl. Add the Instant Skim Milk Powder and mix well. Divide mixture evenly into 4 baggies.
At camp: Pour powder into a bowl. Add 1/2 cup cold water. Mix well to get all lumps out. Let stand 3-5 minutes until set. Enjoy the pudding while your campmates are jealous over your awesome dessert.
Tip 1: Label the baggies "Instant Pudding - add 1/2c water, mix well, let set, enjoy!
Tip 2: Choose your camping style: If you empty the powder into a bowl at camp, then you have a bag to reuse (but you have to wash the bowl). If you add water to the baggie, zip it closed and knead it to mix well, then eat it out the bag (Saves washing a bowl, but you have a dirty bag to add to your trash to carry out).

Nutrition Facts : Calories 141.8, Fat 0.2, SaturatedFat 0.2, Cholesterol 2.3, Sodium 437.4, Carbohydrate 30.3, Sugar 30.3, Protein 4.5

BACKPACKERS' INSTANT NOODLES

Backpackers' Instant Noodles image

Homemade backpacking dinner with full flavor! I love making my own backpacking food and this recipe is creamy and full of perfect Thai peanut flavor. Remember you want to use a noodle that cooks in 5 minutes or less for your backpacking food. Cook time will vary based on elevation.

Provided by ttkat

Categories Pasta and Noodles Noodle Recipes

Time 15m

Yield 1

Number Of Ingredients 14

Ingredients

1 cup dried rice noodles
¼ cup chopped peanuts
¼ cup freeze-dried vegetables
2 tablespoons powdered peanut butter (such as PB2®)
1 ½ teaspoons powdered chicken bouillon
1 ½ teaspoons freeze-dried cilantro
1 teaspoon chia seeds
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground ginger
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 dash cayenne pepper
1 cup boiling water

Steps:

Combine rice noodles, peanuts, vegetables, powdered peanut butter, chicken bouillon, cilantro, chia seeds, salt, garlic powder, ginger, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Remove air and seal.
Reconstitute rice noodle mixture by pouring in 1 cup boiling water. Mix well and let cook until noodles and vegetables are tender, about 10 minutes.

Nutrition Facts : Calories 891.1 calories, Carbohydrate 148.6 g, Cholesterol 0.4 mg, Fat 23.9 g, Fiber 12.6 g, Protein 23.8 g, SaturatedFat 3.3 g, Sodium 1591.9 mg, Sugar 2.6 g

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