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 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 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.
Eggs and Hash
1-2 scrambled eggs, uncooked
1 Frozen Hash Brown Patty
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
Powdered milk or almond milk
Pack of Good To-Go
Follow instructions on the package for a satisfying breakfast. The most important meal of the day doesn’t have to be hard to prepare.
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 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.
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.
1 can 15 oz chickpeas, drained
1 packet of Taco seasoning
Red onion, minced
Desired taco toppings- limes, cilantro, sour cream
In a small bowl, whisk taco seasoning with water. Then, in a large pan, heat oil over medium heat. 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!
Summer Sausage or Pepperoni
1 Box of Jambalaya mix (Zatarain’s)
On 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!
Veggies and Potato
Sliced Raw Veggies (potatoes, squash, zucchini, etc.)
Frozen Hash Brown Patty
Spices- I recommend Tony Chachere’s Creole Seasoning
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. Devour.
There is always room for dessert, especially if it’s this simple.
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
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.