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Italian-ish Double Cheese Taters

Tue, 03/08/2011 - 09:10 — Sarah

Summary

Yield
Servings
Prep time10 minutes

Description

Tater Tuesday done Italian style.

Ingredients

2⁄3cinstant mashed potatoes
2Tsun dried tomatoes, sliced thin
1Tdry milk
1Tbutter powder (see notes)
1Tshelf stable parmesan cheese
1⁄4tgranulated garlic
1⁄4titalian seasoning
5ozcan chicken breast
1pktstring cheese
1cwater

Notes

We used these products in the recipe:
Idahoan mashed potatoes: http://www.idahoan.com/products
Bella Sun Luci sun-dried tomatoes: http://www.mooneyfarms.com/products/
Valley Fresh canned chicken: http://valleyfresh.com/Products/
Butter powder: http://www.frontiercoop.com/products.php?ct=dfmbc&cn=Butter+Powder

You can substitute Butter Buds or Molly McButter powders, found in the seasoning section at most grocery stores, for the butter powder - it will be a bit saltier though.

Instructions

At home pack the dry ingredients into a quart freezer bag for FBC or a sandwich bag for the insulated mug or one pot methods. Tuck the chicken with the bag and pack the cheese stick before leaving.

FBC Method:
Bring the water to a near boil. Add the chicken with broth to the mashed potatoes, then the water. Stir till well mixed, making sure there is no powder in the corners. Seal tightly and let sit in a cozy for 5 minutes.
Dice up the cheese and add in.

Insulated Mug Method:
Bring the water to a boil. Dump the potato mix into your mug, add the chicken with broth to the mashed potatoes, then the water. Stir till well mixed, making sure there is no powder in the corners. Cover tightly for 5 minutes.
Dice up the cheese and add in.

One Pot Method:
Bring the water and the chicken with broth to a boil. Take off the heat, stir in the potato mixture, stirring well. Cover tightly and let sit for 5 minutes. In cooler weather use a pot cozy to retain heat.
Dice up the cheese and add in.

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Comments

Thu, 05/31/2012 - 09:14 — ptlatehiker

New Favorite

This has become my favorite backpacking dinner. I use dried tomatos from Just Tomatoes. I've dehydrated a bunch of Costco canned chicken which I store in the freezer. For each dinner I carry about 1/3 cup in a separate baggy.  I rehydrate the chicken by adding cold water to the baggy an hour or so before dinner (seal well). At dinner time I add the boiling water, chicken, cut up string cheese and about 1TB of olive oil.

With lots of stirring the meal is immediately ready. It's lighter without the canned chicken.  I don't miss the broth, and I don't have an empty can to pack out.