Tater Tuesday: Greens & Reds

Pesto Potatoes with Salmon

1/2 cup potato slices
1 3 oz packet of salmon
2 T dried mixed vegetables
1 T powdered milk
1/2 t butter powder
1 T pesto sauce (from packet)
1-2 packets Parmesan cheese
salt and pepper to taste

At home: combine everything except the salmon and cheese in a zip locking plastic bag. Carry the salmon and Parmesan seperately.

In camp: bring 1 cup of water to a boil. Add the potatoes and vegetables. When the potatoes are tender, add the salmon. Serve topped with Parmesan cheese.

While I was doing the Grandma Thing at my kids' place during the Thanksgiving holiday, one day I made the Red & Green taters, the Salmon Mashers, and the Cheddar Cheese taters. They were a big hit, even though the tykes thought it was weird Nana was using a plastic bag to cook food. My favorite is the Nacho taters. Thanks Sarah and Dicentra for sharing these ideas. The instant mashed potatoes (I use the Idahoan packages) with the various additions of seasonings, cheese, and protein, make good-tasting, easy food for backpacking.

An important side note: I was gratified to see all three grandkids methodically picking out and refusing to eat the mushrooms in the stir fry my daughter made – without any prompting from me, I might add!

Hehheh!! Sounds like you have the little ones well trained ;-)
Ooh, ok, I did do a Tater recipe today, off to post it :-)