Instant grits are a great carb option to use in hiking meals. It’s smooth, hearty and is quick to prepare. If you haven’t tried them, pick up a box sometime!
Instant grits are found in the cereal aisle, usually with the instant oatmeal. Often up high. Not every store sells them however, but if where you shop has a large older population, you are more likely to find them.
In this recipe I used all freeze-dried ingredients with the instant grits. The reason why is grits rehydrate almost instantly, similar to how mashed potatoes do. You need quick hydrating ingredients to match this. This is also why I chose to use canned chicken meat, rather than freeze-dried. Canned chicken cans are quite light and once empty are easily smashed with a boot heel to put in your garbage bag. The cans can be found in most grocery store, but look for pop tops for easy opening. Swanson brand can be found in 4 packs (they are 4.5 ounces but close enough!).
If you don’t like tomatoes, use red bell peppers, crumbled up. Or spinach. Or whatever you like!
Chicken and Tomato Grits
Pack in a quart freezer or sandwich bag:
- 2 packets instant grits
- 2 Tbsp freeze-dried tomatoes
- 2 Tbsp dried milk
- 2 Tbsp freeze-dried mozzarella cheese
- 1 Tbsp diced dried onion
- 1 tsp dried parsley
- ¼ tsp dried garlic
Also Take:
- 1 5-ounce can chicken breast
FBC Method:
Place freezer bag in an FBC cozy. Add in 1¼ cups boiled water and the chicken with broth to the bag. Stir well and seal. Let sit for 5 to 10 minutes. Stir and eat.
One Pot Method:
Bring 1¼ cups water and the chicken with broth to a boil in a small pot. Turn off the stove, add in the dry ingredients and stir well. Cover tightly and let sit for 5 to 10 minutes. Stir again and eat. In cooler temperatures or at high altitude use a pot cozy to insulate.
Serves 1.
~Sarah