Requirement #6 for the Cooking Merit Badge

I'm a big fan of and volunteer in Scouting America (previously Boy Scouts of America) and I've enjoyed my time both as a youth and as an adult. My first merit badge was the Cooking merit badge. The requirements have changed over the years, but the intent is there: learn to cook as a life skill.

Requirement #6 specifically covers trail and backpacking meals. It's quite challenging--and a lot of fun! Here's how it can work out with some AI assistance. 

Now, if we can just get someone to make this their "signature dish" on Beat Bobby Flay...

Backpack Gourmet: Cooking Merit Badge Meals That Go the Distance

When the kitchen is on your back and every ounce counts, great meals still matter. This ultralight plan is designed for Scouts completing Cooking Merit Badge Requirement #6 on a true backpacking trek (think Philmont): one breakfast, one lunch, one dinner, and one snack for 3–5 people, using the MyPlate model, minimal gear, and no refrigeration.

Menu at a Glance (MyPlate-Aligned)

  • Breakfast: Instant Oats + Protein Boost (grains, fruit, dairy/protein)
  • Lunch: Tortilla + Tuna Wraps (grains, protein, vegetables, dairy optional)
  • Dinner: One-Pot Chili Mac (grains, protein, vegetables; dairy optional)
  • Snack: Trail Mix Boost Bags (protein, fruit, grains, fats)

Breakfast — Instant Oats + Protein Boost

Pack at home in quart freezer bags (per person).

  • ½ cup instant oats
  • 2 Tbsp powdered peanut butter (or plain protein powder)
  • 2 Tbsp dried fruit (raisins, cranberries, apricots)
  • 1 Tbsp brown sugar or honey powder
  • Pinch cinnamon

Trail prep: Add ~1 cup boiling water to a mug, pour in bag contents, stir, cover 2 minutes. Why it works: fast, flat-pack, high-energy.

Lunch — Tortilla + Tuna Wraps (No-Cook)

  • Whole-wheat tortillas (1–2 per person)
  • Foil pouches of tuna or chicken (2–3 oz per person)
  • Single-serve mayo or mustard packets
  • Optional: shelf-stable cheese sticks

Trail prep: Mix pouch with condiment, wrap in tortilla, eat. Why it works: sturdy, quick, zero fuel, minimal trash.

Dinner — One-Pot Chili Mac

Assemble dry kit at home for the group.

  • 8 oz small pasta (elbows or shells)
  • 2 cups freeze-dried chili (or dehydrated at home)
  • 1 tsp olive oil in a leak-proof mini bottle
  • Optional: cheese powder packet (or hard/shredded cheese if eaten Day 1–2)
  1. Boil pasta in a small backpacking pot (use just-enough water to conserve fuel).
  2. Stir in freeze-dried chili and oil; simmer until rehydrated and hot.
  3. Top with cheese (if using). Serve.

Cook method: Approved trail stove or over campfire with proper supervision (meets 6d).

Snack — Trail Mix Boost Bags

  • ½ cup mixed nuts
  • ¼ cup dried fruit
  • 2 Tbsp dark chocolate chips or candy-coated chocolate
  • ¼ cup granola clusters or pretzel pieces

Trail prep: Pre-portion into snack bags; eat on the move.

Compact Gear List (Ultralight)

  • 1 small backpacking pot (1–1.5 L) with lid + pot grabber
  • Approved stove + fuel (per itinerary & regulations), lighter/matches
  • 1 long-handled spork + mug/bowl per person
  • Small cutting board (optional), heat-resistant glove
  • Freezer bags for meals, trash/reseal bags for pack-out

Repackaging & Weight-Saving Tips (Meets 6c)

  • Pack each meal in a labeled freezer bag with water amounts and steps written on the bag.
  • Decant oils/condiments into mini bottles; carry only what you need.
  • Remove cardboard and bulky retail packaging; flatten tortillas in a top-of-pack sleeve.
  • Group each day’s food in a gallon bag for quick grab-and-go distribution.

Shopping List (Example for 4 Scouts)

  • Instant oats (2 cups), powdered PB or protein (½ cup), dried fruit (1 cup), brown sugar/honey powder (4 Tbsp), cinnamon
  • Whole-wheat tortillas (8), foil tuna/chicken (4–6 pouches), mayo/mustard packets
  • Pasta (8 oz), freeze-dried chili (2 cups), olive oil (small bottle), cheese powder or hard cheese
  • Nuts (2 cups), dried fruit (1 cup), chocolate chips/candies (½ cup), granola/pretzels (1 cup)

Note: Record prices from your local store to complete 6b (cost per meal).

Cooking & Serving on Trail (Meets 6d)

  • Prepare and serve two meals and one snack from this plan during your hike.
  • At least one meal (e.g., Chili Mac) must be cooked over a fire or approved stove with proper supervision.
  • Practice safe stove/fire use, food safety, and Leave No Trace.

Evaluate & Improve (Meets 6e)

  1. After each meal, ask your group to rate presentation and taste (1–5 scale works great).
  2. Self-evaluate: Was fuel/time sufficient? Portions right? Any leftover weight?
  3. Record adjustments (more spice? extra tortillas? less water?) and discuss with your counselor.
  4. Reflect on how planning & prep ensured success (labeling, repackaging, role assignments).

Share the Load & Animal Safety (Meets 6f)

  • Divide food & gear: One Scout carries stove/fuel, another the pot/utensils, others split daily food bags evenly.
  • Food storage: Use odor-proof bags or bear canisters as required; hang or secure food away from camp per local guidance.
  • Cleanup: Strain gray water, pack out scraps, use a small drop of biodegradable soap well away from water sources.

Why This Plan Fits MyPlate

Each meal balances grains (oats, tortillas, pasta), protein (tuna/chicken, PB/protein powder, chili), fruits/vegetables (dried fruit, chili veg, optional veg add-ins), and dairy (cheese or powdered dairy). Hydration is essential—carry and purify water as required by your trek.

Optional Add‑Ons (If Weight Allows)

  • Electrolyte powder sticks for hot days
  • Spice vial (salt, pepper, chili flakes, garlic powder) for morale-boosting flavor
  • Dehydrated vegetables to bump dinner’s veg portion

Scouters: adapt portions to your crew size, dietary needs, and itinerary. Label clearly, keep it light, and keep it safe. See you on the trail— and at the cook pot!  Whether it’s your first trek or your fiftieth, planning and creativity can turn trail meals into a highlight of the journey.

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