Before you leave home, cut the chicken into 1-inch cubes. Wrap the cubes in a packet of heavy-duty foil, then freeze. Just before leaving for your trip, loosely wrap the frozen packet in a second layer of foil. The chicken will keep 24 to 36 hours.

When you're ready to cook, combine all ingredients (breaking up the frozen chicken cubes as needed) in a frying pan set over a medium campfire. Cook, stirring often, until the chicken is cooked through, about 20 minutes.

Can be served with quinoa, couscous or brown rice.

Serves 2.

(Recipe from Don Jacobson's "The One Pan Gourmet," Ragged Mountain Press)

This recipe is easily adapted to your tastes. Mix your favorite seasonings into the ground beef before forming it into patties and freezing. Garlic powder, Italian seasonings or a bit of paprika would be nice.

HUNGRY HIKER PARCELS

Two days before you leave home, cut four large squares of heavy-duty foil.

In a small glass, mix the ketchup with 2 tablespoons water. Spread a quarter of the ketchup mixture in a small circle and wrap in a zip-locking bag or plastic at the center of each of the squares of foil. (You'll remove the plastic when ready to cook.)

Divide the beef into 4 patties and place one over the ketchup on each foil square. Set aside.

In a medium bowl, combine the vegetables, then divide equally among the 4 patties, mounding them on top of the meat. Tightly wrap the foil over the meat and vegetables, then freeze.

Just before leaving for your trip, loosely wrap the frozen packet in a second layer of foil.

When you're ready to cook, remove plastic, then start a campfire and let it burn down to hot embers. Place the packets directly in the hot embers and cook for about 30 minutes.

One packet is 1 serving.

(Recipe adapted from Don and Pam Philpott's "The Trailside Cookbook," Firefly Books)