Portable meals
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!
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!
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!
Overnight Oats
This is a no-cook, prepare-ahead recipe that’s perfect for early mornings. Just mix the oats, milk, Greek yogurt, and honey in a jar, top with your favorite fruits and nuts, and let it sit in the fridge overnight.
Ingredients:
- 2 cups rolled oats
- 2 cups milk (or almond milk for a dairy-free alternative)
- 1 cup Greek yogurt
- 2 tablespoons honey
- 2 servings of your choice of fruit (for example, 2 sliced bananas or 1 cup of mixed berries)
- A handful of nuts (optional, for added crunch and nutrition)
Instructions:
- In a jar or container, combine the rolled oats, milk, and Greek yogurt.
- Add the honey and stir to combine.
- Top with your choice of fruit and nuts.
- Let sit in the fridge overnight and enjoy in the morning.
The beauty of this recipe is that it is highly customizable. You can use any type of milk, yogurt, sweetener, fruit, and nuts you like, making it a versatile recipe that never gets old.
Chicken and Veggie Foil Packets
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 1 medium zucchini, sliced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions:
- Preheat your campfire or grill to medium heat.
- Take two large pieces of aluminum foil and place one chicken breast in the center of each piece.
- Divide the bell peppers, onion, and zucchini evenly between the two foil packets, arranging them around the chicken.
- Drizzle each packet with the olive oil and season with salt and pepper.
- Fold the foil over the chicken and vegetables, sealing it to create a packet.
- Place the foil packets on the campfire grill and cook for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Carefully open the packets (watch for steam), check the chicken is cooked thoroughly, and serve right from the foil for an easy clean-up. Enjoy!