Trail Eats – Pasta, Soup & Snack

These recipes were featured in our column, Trail Eats, for the WTA’s Wa Trails Magazine and these ones date back to fall of 20011.

P’Nut Butter & Granola Bites

1/4 cup honey or agave nectar
1/4 cup natural peanut butter, creamy or chunky
1 cup puffed rice cereal (Rice Krispies© or similar)
3/4 cup granola of choice

Spray a 9×5” loaf pan with cooking spray and set aside.

In a medium saucepan heat the honey over medium heat till it comes to a boil. Pull off the heat and stir in the peanut butter. Quickly work the cereals in till coated.
Using a silicone spatula pack the mixture into the pan and press down gently.
Chill in the refrigerator for a couple of hours, turn out of the pan and cut into pieces. Stash in the refrigerator until trip time. Cary tightly sealed in a plastic bag.

Serves 2

We used a chocolate hazelnut granola from Safeway, use what you like!

Chicken and Apple Soup

In a sandwich bag:
1 cup instant rice
1/3 cup chopped dried apples
1/4 cup chopped sun-dried tomatoes (dry, not oil-packed)
1 Tbsp diced dried onion
4 tsp chicken bouillon (regular or lower sodium)
2 tsp mild curry powder
2 tsp dried parsley
1 tsp granulated garlic or garlic powder

Also take:
7-ounce foil pouch chicken

Add the dry ingredients, chicken (with any broth) and 4 cups water to a large pot (2 Liter works well) and bring to a full boil. Take off the heat, cover tightly and let sit for 10 minutes. In cooler weather or at high altitude wrap your pot in a pot cozy.

Serves 2 large or 3 medium servings

This soup is an easy last-minute recipe – everything you need can be found at most grocery stores. Find the tomatoes hidden in the produce department (look up high), apples with the dried fruit and onions in the spice section. It can also be made vegetarian by leaving out the chicken and using vegetable broth, just double the tomatoes and apples!

Lemon Tuna Spaghetti with Breadcrumbs

In a sandwich bag:
8 ounces spaghetti, broken into thirds

Also take:
1 Tbsp or 1 packet olive oil
1/4 cup pitted kalamata olives, chopped
3 Tbsp lemon juice (3 packets or 1 lemon)
2.6 to 3 ounce pouch Albacore or Light tuna

In a small bag:
1/4 cup seasoned breadcrumbs
1/4 cup shelf stable Parmesan cheese
1 tsp dried parsley
1/4 tsp ground black pepper

In your pot bring 4 cups water to boil. Add in the pasta and cook for time on package, drain carefully reserving 1/2 cup of the pasta water.
Add in the oil, olives, lemon juice, tuna and reserved water to the pot, and toss to combine.
Sprinkle with breadcrumb mixture and toss again.

Serves 2

For short trips carrying olives is fine, they are nicely preserved. Use any favorite pitted type from the olive bar! For longer trips or to save weight substitute freeze-dried olives (find at, add with the pasta to rehydrate.
Lemon juice packets and olive oil packets can be found online from For lighter weight use 3 packets of True Lemon (found in the baking aisle at most stores) and 3 Tbsp water.
For extra calories in winter consider using the newish foil packets of tuna packed in olive oil (found in many grocery stores in the tuna aisle).

Photos courtesy of Kirk Kirkconnell.