Savor the Adventure.
For Spring Break, we planned two road trips (Easter Weekend and southern Illinois) and were really happy that Mountain House provided samples (so many samples thank you!) of their freeze dried food for us to try out. They are a well-known company and we’ve had their meals before, but this was a chance for us to try them with a critical eye.
Mountain House’s roots go back to meals made for US Special Forces nearly 50 years ago. From the bottom of the ocean to the peak of Everest to southern Illinois (haha), they’ve been part of expeditions in every climate and situation. They have a wide variety of choices, a long shelf life, and, if you have dietary restrictions, they accommodate some with vegetarian and gluten-free options, and their facility is nut free apart from coconut.
Like other camp food companies, Mountain House meals are pretty simple to make: heat water, pour into pouch, stir, wait, enjoy. Mountain House differs in that their meals came out very consistently, not watery one time and dry the next, though we found the breakfasts were the least consistent of the options.
Family favorites included Chicken and Dumplings, Beef Stroganoff with Noodles, and Homestyle Chicken Noodle Casserole for Entrées. Their Granola with Milk and Blueberries, Breakfast Skillet, and the Biscuits and Gravy topped the list for breakfast. We liked all the entrées we tried, but less successful for us were the Scrambled Eggs with Bacon and Scrambled Eggs with Ham, Green and Red Peppers. You’ll have to try these yourself to see what you like.
Ease of use, great flavors, long shelf life – there are some of the many reasons to keep some Mountain House meals around. Take them backpacking, camping, even on picnics – if you have a heat source, water, and some time, you can enjoy these wherever you find yourself.
As mentioned, Mountain House provided us with many samples – keep an eye out on all of the Midwest Basecamp social media for ongoing mini-reviews of their meals.
Samples provided for review purposes – all opinions are my own.