Camping food ideas
Skillet Scramble
Ingredients:
- 4 large eggs
- 1 medium bell pepper, diced
- 1 small onion, diced
- 1/2 cup of shredded cheese (choose your favorite variety)
- Salt and pepper to taste
- 1 tablespoon of olive oil or butter for sautéing
Instructions:
- Begin by cracking the eggs into a bowl, season with salt and pepper, and beat them lightly with a fork. Set them aside.
- Heat a skillet over medium heat. Add the olive oil or butter and let it melt and coat the bottom of the skillet.
- Add the diced bell pepper and onion to the skillet. Sauté the vegetables until they become soft and the onions are translucent. This usually takes about 5 minutes.
- Pour the beaten eggs over the sautéed vegetables in the skillet. Allow the eggs to cook without stirring for a minute or so, until they start to set around the edges.
- Gently stir the eggs and vegetables, cooking until the eggs are almost fully set.
- Sprinkle the shredded cheese evenly over the top of the egg and vegetable mixture. Cover the skillet and let it sit for a minute or two, just until the cheese is melted.
- Once the cheese is melted, remove the skillet from the heat. Your skillet scramble is ready to serve. Enjoy this hearty and nutritious start to your day!
Pulled Pork Sandwiches Recipe
Ingredients:
- 1 pound of precooked pulled pork
- 1/4 cup of your favorite BBQ sauce
- 1/2 cup of coleslaw mix
- 2 sandwich buns
Instructions:
- Start by warming up the precooked pulled pork. You can do this in a pot over the campfire or on a portable camping stove. It should only take a few minutes until it’s heated through.
- While the pork is warming, you can get the rest of your ingredients ready. Get your buns out and open them up so they’re ready to go.
- Once the pork is warm, stir in the BBQ sauce. You can add more or less depending on your taste, but 1/4 cup should give you a nice, even coating.
- Now it’s time to assemble your sandwiches. Spoon an even amount of the pork mixture onto each bun. Then, top the pork with a generous helping of coleslaw mix.
- Your sandwiches are now ready to enjoy. The best part about this recipe is that you can wrap them up in foil and keep them warm on the edge of the campfire until you’re ready to eat. Enjoy!
Campfire Pizza
Ingredients:
- 1 small pizza dough (about 8 oz or half a pound)
- 1/2 cup pizza sauce
- 1 to 1.5 cups shredded mozzarella cheese
- Your favorite pizza toppings, as needed (sliced pepperoni, bell peppers, onions, olives, mushrooms, etc.)
Instructions:
- On a clean and lightly floured surface, roll out the pizza dough into a round shape, about 1/4 inch thick.
- Lay the rolled out dough onto a campfire-safe pan or a piece of heavy-duty aluminum foil.
- Spread the pizza sauce evenly onto the dough, leaving a small edge for the crust.
- Sprinkle the shredded mozzarella cheese over the sauce.
- Add your chosen toppings. Be careful not to overload the pizza, as it may take longer to cook.
- Place the pan or foil on a grill rack over the campfire, but not directly on the flames. Cover with another pan or foil to create a makeshift oven.
- Cook for about 15-20 minutes, checking frequently, until the crust is golden and the cheese is melted and slightly bubbly.
- Remove the pizza carefully from the fire, let it cool for a few minutes, then slice and serve.
Remember, campfire cooking times can vary depending on the heat of your fire and the distance of the food from the flames, so always keep a close eye on your pizza to avoid burning.
Chicken Caesar Wraps
Ingredients:
- 1 grilled chicken breast (about 6-8 oz)
- 2 large tortilla wraps
- 1 cup of chopped romaine lettuce
- 2 tablespoons of Caesar dressing
- 2 tablespoons of shredded Parmesan cheese
Instructions:
- First, grill the chicken breast until it is fully cooked, which usually takes about 6-8 minutes per side depending on the thickness. Once cooked, let it cool slightly and then slice it into thin strips.
- Lay out the two tortilla wraps on a flat surface.
- Distribute the chopped romaine lettuce evenly onto the center of each wrap.
- Arrange the sliced grilled chicken over the lettuce.
- Drizzle each wrap with a tablespoon of Caesar dressing.
- Sprinkle a tablespoon of shredded Parmesan cheese on top of each wrap.
- Finally, fold the wrap tightly, tucking in the ends as you roll. Slice in half before serving, if desired. Enjoy your fresh and satisfying Chicken Caesar Wraps!
Sausage and Veggie Skewers Recipe
Ingredients:
- 2 medium-sized sausages
- 1 large bell pepper
- 1 medium-sized onion
- 1 small zucchini
- 2 tablespoons of BBQ sauce
Instructions:
- Start by preheating your grill or campfire. You want it hot enough to cook the sausages and veggies well.
- While your cooking surface is heating up, cut the sausages and veggies into bite-sized pieces.
- Next, thread the sausage pieces, bell pepper, onion, and zucchini onto two skewers. Alternate between the different ingredients to make it colorful and varied.
- Once all your ingredients are on the skewers, brush them with BBQ sauce. Be generous, but also ensure you’ve left some for basting as they cook.
- Now it’s time to cook your skewers. Place them on the grill or hold them over the campfire. Cook for around 10-15 minutes, turning regularly to make sure they cook evenly. Baste with more BBQ sauce each time you turn them.
- The skewers are done when the sausages are cooked through and the veggies are tender and slightly charred.
- Remove from the heat and let cool for a few minutes before serving. Enjoy your delicious, easy-to-make, campfire sausage and veggie skewers!
Banana Pancakes
Ingredients:
- 2 ripe bananas
- 4 large eggs
- 2 tablespoons all-purpose flour
Instructions:
- In a bowl, start by peeling and mashing the two ripe bananas until no large chunks remain.
- Crack four large eggs into the bowl and whisk them together with the mashed bananas until well combined.
- Stir in two tablespoons of all-purpose flour to the banana and egg mixture. This step is optional, but it helps create a more traditional pancake texture. If you prefer, you can leave the flour out for gluten-free pancakes.
- Heat a non-stick skillet or griddle over medium heat. Once hot, drop 1/4 cup of the pancake batter onto the griddle for each pancake.
- Cook until the edges look set and bubbles form on the surface, about 2-3 minutes. Flip the pancakes and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
- Repeat the process with the remaining batter.
- Serve the banana pancakes warm. You can add optional toppings like a drizzle of maple syrup, a dusting of powdered sugar, or a sprinkle of chopped nuts. Enjoy this healthy and satisfying campfire breakfast!
Caprese Skewers
Ingredients:
- 12 cherry tomatoes
- 12 small mozzarella balls
- 24 fresh basil leaves
- 2 tablespoons of olive oil
- 1 tablespoon of balsamic glaze
Instructions:
- First, gather your ingredients and skewers.
- Thread one cherry tomato onto the skewer.
- Next, thread a small mozzarella ball onto the skewer.
- Follow this with a fresh basil leaf.
- Repeat this pattern until you have four sets of each ingredient on the skewer.
- Repeat the above steps with a second skewer.
- Once both skewers are prepared, drizzle them with the olive oil and then the balsamic glaze.
- The Caprese Skewers are now ready to be enjoyed. This fresh and light recipe is a fantastic appetizer or side dish when you’re cooking on the road!
Balsamic Glaze Recipe
Ingredients:
- 1 cup of balsamic vinegar
- 2 tablespoons of brown sugar
Instructions:
- Pour the balsamic vinegar into a small saucepan.
- Add the brown sugar and stir until it is dissolved.
- Bring the mixture to a boil over medium heat.
- Reduce the heat to low and let it simmer, stirring occasionally. It should take about 15-20 minutes for the mixture to reduce by half and become syrupy.
- Remove the saucepan from the heat and let the balsamic glaze cool. It will continue to thicken as it cools.
Note: This recipe will produce more than needed for two servings of Caprese Skewers. Store the leftover balsamic glaze in an airtight container in the refrigerator. It will keep for several weeks and can be used in other recipes or as a dressing or drizzle for salads and roasted vegetables.
One-Pot Pasta
Ingredients:
- 6 ounces of pasta (your choice, could be spaghetti, penne, etc.)
- 1.5 cups of tomato sauce
- 1 clove of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of Italian seasoning (or a mix of oregano, basil, and thyme)
- Salt and pepper to taste
- 2 cups of water
Instructions:
- In a medium-sized pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Be careful not to burn the garlic.
- Add the pasta, tomato sauce, and the water to the pot. Season with Italian seasoning, salt, and pepper. Stir to combine.
- Raise the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Let the pasta cook for about 10-15 minutes, or until the pasta is cooked to your liking and most of the liquid has been absorbed.
- Adjust seasoning if necessary, then serve hot. Enjoy your one-pot pasta!
This meal is perfect for a quick and easy dinner while on the road. Feel free to add any additional ingredients you have on hand, such as vegetables or protein.
Fish Tacos Recipe
Ingredients:
- 2 medium-sized fish fillets (like tilapia, cod, or mahi-mahi)
- 1/2 cup of pre-made coleslaw mix
- 4 small flour tortillas
- 1/2 cup of tartar sauce (or to taste)
- 1 tablespoon of oil (for grilling the fish)
- Salt and pepper to season the fish
Instructions:
- Season the fish fillets with salt and pepper.
- Heat oil on a grill or campfire-safe pan. Once heated, add the seasoned fish fillets.
- Cook the fish on each side for about 4-5 minutes or until it’s opaque and can easily be flaked with a fork.
- Remove the fish from the grill or pan and let it rest for a few minutes. Once rested, use a fork to flake the fish into pieces.
- Warm the tortillas on the grill or in the pan. Be sure to flip them once or twice to avoid burning.
- Spread each tortilla with a generous amount of tartar sauce.
- Distribute the flaked fish evenly onto the tortillas.
- Top each taco with the coleslaw mix.
- Fold the tortillas in half, and they’re ready to be enjoyed.
Note: You can also add some fresh cilantro, avocado slices, a squeeze of lime, or hot sauce to these tacos for extra flavor. Customize them to your liking!
Tuna Salad Wraps for Two
Ingredients:
- 2 (5-ounce) cans of tuna
- 2 tablespoons of mayonnaise
- 1/2 cup of diced celery
- 2 large lettuce leaves
- 2 large tortilla wraps
Instructions:
- In a bowl, mix the drained tuna with the mayonnaise and diced celery until well combined.
- Lay out your tortillas and place a lettuce leaf in the middle of each one.
- Divide the tuna salad evenly between the two tortillas, placing it on top of the lettuce.
- Carefully roll up the tortillas, making sure to tuck in the ends to hold all the ingredients inside.
- Cut in half and serve immediately, or wrap them up and save them for later – they make a great on-the-go lunch option!