Campfire Cravings: Camping Recipes for Your Next Trip

Get Inspired!

 

As a self-proclaimed foodie, camp cooking is one of the highlights of my trip, but I always find it harder to eat fresh on the trails. To get good out, you gotta put good in. If you are a weight-conscious hiker, these camping recipes are for you. They require just a little chopping, have hardly any cleanup, and don’t need refrigeration. We’ve pulled together a few of the best camping recipes for meals-on-the-go, so “roughing it” doesn’t have to refer to your dining experience.

*Note: These camping recipes all have a large margin of error, so don’t be afraid to play around with them and tell us how you like to mix it up! Not a fan of bell peppers? Try adding a jalapeno for zest! Or some spinach for iron.

 

Breakfast

 

Eggs and Hash

Ingredients:

  • 1-2 scrambled eggs, uncooked
  • Grated Cheese
  • 1 Frozen Hash Brown Patty
  • Aluminum Foil

Instructions

  • Tear off a piece of foil twice the size of the food. 
  • Place the food in the middle, bring the sides of the foil up, and roll the top down, leaving space between the top and the food. This space is for steam to gather and keep the food moist while it cooks.
  • Roll up the other sides to seal the packet, then place on the grill, or on the side of the fire for 15 minutes.
  • Devour!

 

 

Good To-Go Oatmeal

Ingredients:

  • Powdered milk or almond milk
  • Pack of Good To-Go

Instructions:

Follow instructions on the package for a satisfying breakfast. The most important meal of the day doesn’t have to be hard to prepare!

Lunch

 

Quesadillas

Ingredients:

  • Tortillas
  • Grated Cheese
  • Bell Pepper
  • Onion

Instructions:

  • Lay one tortilla down on the pan and sprinkle cheese.
  • Layer your desired amount of bell peppers and onions.
  • Sprinkle more cheese, then top with the other tortilla.
  • Cook on medium with your stove until the cheese melts and the tortilla browns, about 2 to 3 minutes per side.
  • Remove from pan and chow down.

 

*Note: Most vegetables wilt after several days of being compressed in packs, but I’ve found that onions and bell peppers stay in the best condition the longest without refrigeration.

 

Chickpea Tacos

If you’re a meat eater, you can always substitute the chickpeas for chicken, but these tend to keep well and you don’t run the risk of eating bad poultry! Plus, you can prepare them ahead and save some time before your meal.

Ingredients:

  • 1 can 15 oz chickpeas, drained
  • 1 packet of Taco seasoning
  • Garlic, minced
  • Red onion, minced
  • Tortilla chips
  • Grated cheese
  • Desired taco toppings- limes, cilantro, sour cream

Instructions:

  • In a small bowl, whisk taco seasoning with water.
  • In a large pan, heat oil over medium heat with your stove.
  • Once it begins to shimmer, add garlic and onion and saute until onion is soft and translucent.
  • Add chickpeas and taco seasoning then stir.
  • Saute, stirring occasionally, until some of the water evaporates, about 3-4 minutes.
  • Let chickpea mixture cool, pack it up and into your cooler.

At the camp site:
Serve alongside taco shells or chips, cheese, lime wedges, etc. and enjoy!

 

Dinner

 

Jambalaya

Ingredients:

  • Summer Sausage or Pepperoni
  • Bell pepper
  • Onion
  • 1 Box of Jambalaya mix (Zatarain’s)

Instructions:

  • Using your stove, thoroughly cook your sliced sausage/pepperoni, onions, and bell peppers then follow the box’s instructions on how much water is required. Most call for about 2-2.5 cups of water.
  • Bring to a boil, then add in box mix.
  • Cook for 20-25 minutes.
  • Enjoy!

 

Chicken and Rice with Black Beans

Makes 6 to 8 servings

Ingredients

  • 3 boneless skinless chicken breasts, cut into 2-inch pieces (about 2 pounds)
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 4 tablespoons olive oil, divided
  • 1 cup chopped red onion
  • 1 cup chopped red bell pepper
  • 4 cloves garlic, smashed
  • ½ jalapeño pepper, chopped
  • 1½ cups basmati rice, rinsed
  • 3 cups chicken broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • ¼ cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • Garnish: sliced radish, sliced jalapeño, hot sauce

Instructions

  • In a large bowl, stir together chicken, salt, cumin, paprika, garlic powder, and black pepper. Using a 12-inch cast-iron skillet, heat 2 tablespoons olive oil over medium-high heat with your stove. Cook chicken, stirring occasionally, until browned on all sides, approximately 6 minutes. Remove chicken from skillet; wipe skillet clean.
  • With remaining 2 tablespoons of olive oil, add to skillet; heat over medium-high heat.
  • Add onion, bell pepper, garlic, and jalapeño. Cook, stirring occasionally, until tender, approximately 5 minutes.
  • Stir in rice to combine. Cook 2 minutes.
  • Add chicken and broth; bring to a boil. Reduce heat to low. Cover, and simmer until rice is tender, approximately 20 minutes.
  • Stir in beans, cilantro, and lime juice. Garnish with radish, jalapeño, and hot sauce, if desired.

 

Veggies and Potato

Ingredients:

  • Sliced Raw Veggies (potatoes, squash, zucchini, etc.)
  • Frozen Hash Brown Patty
  • Spices- I recommend Tony Chachere’s Creole Seasoning
  • Aluminum Foil

Instructions:

  • Tear off a piece of foil twice the size of the food.
  • Load all the ingredients in the middle, bring the sides of the foil up, and roll the top down, leaving space between the top and the food. This space is for steam to gather and keep the food moist while it cooks.
  • Roll up the other sides to seal the packet, then place on the grill, or on the side of the fire for 20 minutes.
  • Enjoy eating with a Vargo Utility Spork!

 

Dessert

 

Dump Cake

There is always room for dessert, especially if it’s this simple.

Ingredients:

  • 1 (21 oz) can of Cherry Pie Filling
  • 1 (15 oz) can of Crushed Pineapple
  • 1 (18.25 oz) Package of Yellow Cake Mix
  • 8 oz Chopped Walnuts- optional
  • ½ cup of butter

Instructions:

  • In a Cast Iron Dutch Oven, mix cherries and pineapple.
  • Sprinkle dry cake mix over pineapple and cherry mixture, then stir until just combined.
  • Sprinkle walnuts over top.
  • Drizzle top with melted butter.
  • Place Dutch oven on top of nine hot coals, then use tongs to place twelve hot coals on top.
  • Bake for 35-40 minutes, or until golden brown.
  • Enjoy!

 

While you are out enjoying the outdoors on your next adventure, your taste buds will thank you for following these delicious camping recipes!