One of my favorite parts of spending a week at the cabin is the food I get to eat. Playing outside in the winter pretty much allows for an unlimited amount of consumption. Personally, when I’m out in the mountains I prefer hot, heavy meals that are packed with both protein and a combination of fast and slow burning calories.

Spaghetti with Meatballs

One of my favs. The best part about a good pasta dish is that you have ALL DAY on the hill to let the sauce simmer. Bring your favorite slow cooker and pre-make the meatballs. Toss the sauce, meatballs, spices and whatever veggies you’ve got into the slow cooker, leave it on low and hit the hill. Once you’re home all you need a quick pot of noodles with extra oil and butter, a couple boxes of your favorite wine, and some quick and easy toast to wrap up a great day. Oh, and cheese of course. Don’t ever forget the cheese.


This is an easy one, and an obvious addition to the list. Everyone’s got their own secret chili recipe so I’m going to keep this simple. It’s packed full of protein, carbs, and veggies. It’ll warm you up and pairs perfectly with a cold beer and a glass of whiskey. Toss it in the slow cooker and walk away. Just keep that pot cooking until you’ve completely run out. 4 hours or 4 days, it only gets better with time.


Next to chili, my go-to dinner is soup. Heavy soup, like baked potato or broccoli cheddar. Something that sticks to the bones and fills you for hours. If I’m working with a group then a big old pot is the way to go, but if I’m on an overnight, or backcountry trip the Campbell’s Chunky soups are perfect. They cost $1.79, easily fill you up and come in a wide variety of flavors.

Veggie, Pasta Stir Fry

For all you veggie nuts out there, these are great. A little oil and a smattering of ALL the veggies (like, all of them, the more the better). Toss them in a frypan with some spices, garlic, butter, pasta, a little feta cheese and just let them simmer down. So Damn Good. This meal burns a little faster than the heavy ones, so maybe make a little extra for a quick and dirty midnight snack.

Mexican Beans and Rice

This is definitely my favorite and I’m about to give you my most secret recipe. It’s super easy, super quick and it’ll feed you and your entire army. Pre-make your Mexican beans (black & pinto re-fried with loads of garlic, sour cream, and cheese) and your Rice (its rice, make whatever you want). Next, you’ll need a quality cast iron pot. Layer the bottom of the cast iron pot with ¼ inch slices of cheddar cheese and top it with cornbread batter. Toss it in the oven until the cornbread is fully cooked and the pour the beans and rice on top. Coat the top with shredded cheese and toss it back in the oven until everything is melted. Cut it like a pie and eat it as such. It’ll change your life.