Winter Camping Recipes

I use a sled (Called a Plulk or Pulk Sled) 

in the winter. Snowshoes or Nordic Skis’ (Cross Country)

The Temperature is usually not above 42 degrees (Fridge Temps)

Usually, anything frozen will stay frozen. On average, I take pre-cooked 

food. These foods and recipes are put up in sealed bags and frozen in advance. 

I usually go out for three days at a time. Friday and come back Mon in the A.M

Or Sunday Evening. I will try to get out by 9 AM on Friday. No, I’m not alone on my trips.

Start with an overnighter and three Meals out.

After a while, work up to Fri – Sun afternoon. 

Start the Trip with – Breakfast at home.

Lunch – Brown Bag / Sack Lunch – Crushable personal cooler or 

Reusable bags with velcro work great.

2 Sandwiches – Meat, Cheese, Potted Meat or Chicken (Canned), PB&J (Summer)

Single Serve Mayo and Mustard (*People grab a few extras when eating out)

Dried Fruit or Fruit roll-ups

Small sandwich bag of Cookies or an Oatmeal Pie

A Fresh Apple or Orange

Note: Try a pita or a tortilla wrap. 

*Squirt any condiments into a Small Ziplock or Seal A Meal

and Tie it off.

I keep it simple and make the same thing on most tips for

a bag lunch. 

Alternative Lunch – 

No sandwich and bring Cut up Cubes of Cold Ham or Chicken

Cut up Cheese, Cut up Fruit and Vegies. Need to dip the veggies?

A small seal top bowl with Ranch or Blue Cheese Dressing.

Dry Soups, Teas and Drink mix (Try Warm / Hot gelatin mix)


When using a Seal A Meal Bag – Make sure it is – Boiling Bath Safe; not all bags are the same.


Pre-Made Swedish Meatballs

After this, use a Seal a meal or Nalgene and Freeze it.

If you use a Seal, A Meal (In Camp) drops the Bag into the water and Boil it.

We have plenty of snow, so water is not a problem – Fuel is always

a concern.

Swedish Meat Balls:

6 Servings


For The Swedish Meatballs

⅓ cup breadcrumbs

½ cup milk

One large egg, lightly beaten

1 tsp onion powder

1 tsp garlic powder

¾ tsp salt

¼ tsp black pepper

¼ tsp allspice

One lb. ground beef

½ lb. ground pork

2 tbsp Dry Italian Seasoning

2 tsp olive oil

1 tbsp butter

Don’t want to make the meatballs?

Buy a bag of frozen Meatballs

Add them to the Gravy.

Pack and Freeze

Or can the Meat Balls in the Bag add

a Packaged instant gravy Packet – Pour over instant potatoes.

For The Gravy:

5 tbsp butter

1/3 cup flour

2 ½ – 3 cups beef broth

1 tsp Westchester Sauce

3/4 cup sour cream

Salt and pepper to taste

1 tbsp. Dry parsley

The Gravy:

In the same pan used to cook the meatballs, 

add in the 5 tbsp. of Butter. Melted Butter gradually whisk in the flour until it’s thick and somewhat crumbly. This mix is called a Roux.

Add the beef broth while whisking; constantly scrape any bits off the bottom. Cook over medium heat, continually stirring for 1 to 2 minutes.

Add in the sour cream and whisk to combine—season with salt, pepper, and parsley. Add the meatballs back to the Gravy and reduce heat to a simmer. 


For a Simple Gravy: 

Three Cans of Mushroom Soup

Thin with water, add 1 Tsp. of Worcestershire sauce

Heat and add parsley, Salt, and Pepper; add 2 tsp of Beef Bullion

or 1-2 cubes. 

For the Swedish Meatballs:

1. Combine the breadcrumbs, milk, egg, onion powder, garlic powder, salt, pepper and 

allspice in a large bowl and sit for 10 minutes to soak breadcrumbs.

Add the ground beef, ground pork, and parsley and mix, shape into 24 small meatballs.

2. In a large pan over medium-high heat, add the 2 tsp olive oil and 1 tbsp butter. 

Cook the meatballs in a single layer, crowd the pan, and sear the meatballs on all sides. 

You may have to do this in two batches. Set meatballs aside on a clean plate and cover with foil.

Simple Gravy #2:

Make a Roux as described. 2 Tbsp. Oil or Butter Add 2 Tbsp. Flour Heat and stir. Add 1 Cup of water and 2 Bullion cubes of beef or chicken. Give this a shot, 2 tsp of Worcestershire sauce. Add a little powdered milk mixed in cold water before heating for a nice creamy gravy.

Let simmer until meatballs are cooked. Serve meatballs over instant mashed potatoes.


Winter Meatloaf – Freeze Ahead

Meat Loaf can be Made, Cooled, Sliced

and Seal A Meal

Serves: 6 servings

1½ lbs. ground beef
¾ cup quick oatmeal
¾ cup milk
1 egg
½ cup onion, fine dice
1¼ tsp salt
¼ tsp pepper

Top Glaze
⅓ cup ketchup
2 Tbsp. brown sugar
1 Tbsp. mustard

  1. Preheat oven to 350 degrees.
  2. Combine ground beef, oatmeal, milk, egg, onion, salt,
    and pepper in a mixing bowl.
    Use your clean hands to mix – do not over-mix.
  3. Transfer meat into a large loaf pan and press it down evenly.
  4. For the Top glaze, mix ketchup, brown sugar, and mustard in a small bowl.
    Pour evenly over meatloaf.
  5. Bake at 350 degrees for 1 hour and 15 minutes.
  6. Remove from oven and drain off excess grease.
  7. Let stand for 5 minutes before serving.
  8. Cool – Slice and Freeze in boiling bags.
  9. Freeze and Toss into a Boiling pot of water on the Trail or in the Cabin (Winter Camping)


Camp Rice Pudding

On the trail, I make rice. The rice I like best is not parboiled or instant rice, which works just as well with instant rice.
The leftover rice is simple and easy to turn into trail rice pudding.

In your cup or bowl, add:

1 Cup of cooked rice
2 Tbsp. of Powdered Milk (I use Nido brand)
1 tsp. of Vanilla Extract
Add a small amount of Coldwater to make a thick milk slurry
Sprinkle with Cinnaman Sugar Mix

Stir then:

Add Extra Sugar to taste (I like Brown Sugar)
Optional: 2 Tbsp. of Raisins


Cinnamon Sugar Mix

I buy the premixed Cinnamon and Sugar at the store one time.

To refill from time to time I open the lid and add more of the mix.


1/4 cup cinnamon to 1 cup sugar

1 tablespoon cinnamon to 1/4 cup sugar

3/4 teaspoon cinnamon to 1 tablespoon sugar

I use this on everything. Bannock, Toast, You name it.

It packs better and lighter than Jam.

Try this with Pumpkin Spice Mix not just Cinnamon – Add Sugar as a Mix.

Its great on Trail Rice pudding


The Big Mac


1 box – Anti Anns or Any Macaroni & Cheese Box
2.6 oz Foil Pouch Tuna – or other meat
1 Cheese Stick – cubed up
1 tbsp Whole Milk Powder
1 tbsp Grated Parmesan
1 tbsp cooking Oil (Olive is best)

From the Spice Kit:
Black Pepper
Onion Powder
Italian Seasoning

Water: 2 cups


Bring 2 cups water to boil in pot.

Add macaroni and cook for 5 minutes, stirring occasionally.
Turn off Het, Cover pot with lid for 5 minutes, Wrap in a Sweater (wool)
or until noodles are cooked and most of the water is absorbed.

Add: oil, cheese, cheese powder, milk powder,
tuna and small amount of water. next, stir to mix.
Now add: pepper, onion powder, Italian seasoning and grated Parmesan.


Trail Thanksgiving Dinner


1½ cups instant mashed potatoes
½ cup dry milk
2 Tbsp Olive Oil
Salt – 1 or 2 Shakes – 1/16th to 1/8th tsp.
1 Tbsp diced dried onion Flakes
1 Tbsp crumbled dried mushrooms
1 packet mushroom sauce or gravy mix
½ tsp Worcestershire sauce (Optional)
¼ tsp dried garlic
7-ounce pouch chicken
¼ cup shelf stable parmesan cheese
1 Tbsp olive oil
6-ounces chicken stuffing mix
1/8 -1/4 Cup Dried vegetable Flakes

2 Tbsp dried cranberries for Each Person – CRAISINS®

In A Gallon Zip Lock Bag -Add ½ cup cold water to dried onion flakes, dried mushrooms, dried garlic, dried vegetable flakes. Seal bag and let sit for 5-10 minutes to rehydrate.

Bring 4 cups water to a boil in your pot. Add 1¾ cups to the stuffing mix, 2¼ cups to the mashed potato bag. Stir well on both, seal the bags tightly and put into a Cozy / Sweater till your gravy is ready.

Add 1 cup water, the oil, chicken with any juices, vegetables From Rehydration bag, parmesan cheese and gravy mix to your pot. Bring to a boil and stir once in a while. Turn the heat to low, cover and cook until the gravy thickens.

Pour Gravy and Chicken over Mashed Potatoes. Serve: Stuffing, Serve: 2 Tbsp dried cranberries for Each Person. Add to one bowl or plate

Serves 2 or 3


Hudson’s Bay Company plum pudding (H.B.C.)

Sifted flour 4 c
Baking powder 4 ts
Cinnamon 1/2 ts
Nutmeg 1/2 ts
Brown sugar 1 c
White sugar 1/2 c
Finely chopped glaceed Fruit mix. 1/4 c
Seedless raisins 2 c
Currants 1 c
Dehydrated whole egg 4 T
Dehydrated whole milk 6 T
Powdered lemon juice 1/4 ts
Finely minced suet 2 c or (Buttered Crisco Not as Airy)
Water 2 c


Mix all the Ingredents together into a cake batter.

Soke in water and Wring out a heavy cotton or Cheese Cloth or Muzlen A large square of cloth
gathered at the top and tied with cotten string works fine.

Next turn the bag upside down when
the pudding starts to harden. This keeps all the fruit from settling to the

Take this out and dunk in cold water or snow. Peel the bag off the pudding

Serve with a Sauce.

Ideas for Sauces:

“Butter and sugar, flavored with some spice such as nutmeg or an extract such as
lemon powder, will suffice. So will the thick juice from boiled,
dehydrated fruit.”

Raisin Sauce

1/2 Cup of raisins
1/2 Cup Sugar
1 stick Butter
1/2 Tsp. Pumpkin Spice mix
1 Cup water

Add together and Boil till reduced.

Lemmon Sauce

1/2 cup sugar
2 tbsp cornstarch
3/4 cup water
1 tbsp lemon zest
1/4 cup lemon juice
2 tbsp butter


Add sugar and cornstarch to a saucepan over medium heat. Gradually add water and stir to combine.
Cook until mixture starts to boil and then boil for 1 minute, stirring constantly. Remove from heat.
Stir in lemon zest, lemon juice and butter. Let cool 30 minutes before serving. Serve warm.