21 Easy Camping Meals: Yummy Recipes Anyone Can Make!

If you’re like me, you love food. It’s the best! Biting into a savory piece of fried chicken, sipping on a spoonful of rich miso soup, or feeling the crunch of a fresh apple dipped in creamy peanut butter gets my taste buds flying! I can honestly say that I’ve truly enjoyed every meal I’ve ever had, even the bad ones!

Camping meals - happy eaters

I’d feel confident that most people think the same way as I do. I’ve only ever met one person in my life who said he didn’t care about what he ate, it was just fuel. Quite the outlier! Most however prefer the best quality and tastiest foods they can get their hands, or I guess mouth, on.

Many factors influence what you eat, but I think we can all agree food unifies us as a species. No matter what’s going on in our lives, good or bad, you can best bet there’s going to be some kind of mouthwatering delight waiting to be shared. Food holds us together and is the cornerstone of almost every social event or activity.

Camping is no different. I would say food plays an even bigger role when you’re out in the wild, far away from the creature comforts of home. Not only do you have fewer distractions and more time on your hands to focus on the simpler things, but you’re also probably burning more calories than you normally do. Hiking, swimming, and biking takes it out of ya!

There are some limitations however when you’re planning, preparing, and consuming your camping meals. Since you can’t bring your entire kitchen to the middle of the woods, unless you’re incredibly devoted or incredibly rich, you’ll need to make dishes that are simple, efficient, and of course, delicious.

And that leads you and me to this article. I wanted to find easy camping meal recipes that anybody, beginners included, can confidently make, some of which might seem intimidating. Having said that, they’re all completely doable and I promise there are a few you’ll want to include on your next camping adventure!

Enjoy!


Breakfast

Known as the most important meal of the day, a great breakfast can certainly set the tone for the rest of your afternoon. That’s why many outdoorsmen and women pay close attention on what they’re eating first thing. None of the following are going to be too difficult, but if you feel any are out of your league, practice at home before you you take off!

1. Classic Oatmeal

Let’s start off with an easy campsite staple, and for good reason. A bowl of steel-cut oatmeal packs a serious punch of slow-burning complex carbs that’ll stick with you all day long. It’s great for maintaining valuable energy levels and keeping your stomach full, longer!

Camping meals - oatmeal

Cuisine: North American

Ingredients
  • 1 cup steel cut oats
  • 2 cups water (or milk if you want a creamier texture)
  • Pinch of salt
  • 1 tablespoon of brown sugar or honey
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of vanilla extract
  • Toppings: dried or fresh fruit, nuts, or chocolate
Utensils
  • Camping stove or campfire with a cooking grate
  • Medium-sized pot with lid
  • Spoon for stirring
  • Measuring cups and spoons
  • Bowl and spoon for serving
Instructions:
  1. Boil water in a pot over your campfire or camping stove.
  2. Add oats and a pinch of salt to the boiling water.
  3. Reduce heat and simmer for 5 minutes, stirring occasionally until the oats have softened.
  4. Mix in 1 tablespoon of brown sugar or honey, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of vanilla extract.
  5. Serve hot with your choice of toppings.

Pro tip: Try different flavor combinations like nutmeg, a handful of coconut flakes, or a splash of cream for extra richness!

2. Campfire Banana Bread

More carbs! I bet you didn’t think making this lovely treat in the backcountry was possible. Well, it is! It is not only possible but quite straightforward. One caveat is the need for a Dutch oven, but that’s a small price to pay for something so good!

Camping meals - banana bread

Cuisine: North American

Ingredients
  • 3 ripe bananas, mashed
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup butter, melted (or vegetable oil)
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 1/2 cup chopped nuts (e.g., walnuts, pecans) or chocolate chips (optional)
Utensils
  • Campfire with cooking grate or camping stove
  • Dutch oven with lid or heavy-duty foil
  • 2 Mixing bowls
  • Fork or potato masher
  • Spoon or spatula for mixing
  • Measuring cups
  • Measuring spoons
  • Parchment paper or oil for lining the Dutch oven
  • Knife for slicing

Instructions:

  1. Mash the bananas in a mixing bowl with a fork or potato masher until smooth.
  2. Add the melted butter (or vegetable oil), beaten eggs, and vanilla extract to the mashed bananas. Mix in well.
  3. Stir in the sugar and brown sugar until well combined.
  4. In a separate bowl, mix the flour, baking soda, salt, cinnamon, and nutmeg (if using).
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not over mix.
  6. Fold in the chopped nuts or chocolate chips if desired.
  7. Pour the mixture into your parchment lined or greased Dutch oven. Spread evenly.
  8. Place the Dutch oven over a bed of hot coals or on a low flame on your camping stove.
  9. Bake for 45-60 minutes. Occasionally check and rotate for even cooking. If you stick a toothpick into the center of your banana bread and it comes out cleanly, it’s done!
  10. Carefully remove the Dutch oven from the heat and let the banana bread cool for about 10 minutes before cutting and serving.

Pro tip: If you’re using a fire pit, place additional hot coals on top of the lid while it cooks. This helps evenly disperse the heat all around. A much better bake!

3. Huevos Rancheros

This is a great option for those who want to keep their shopping list to a minimum. It’s a simple and versatile breakfast that can be served day after day while maintaining its appeal. Eggs sunny side up one day, fried the next. Cheese, no cheese. Salsa or hot sauce. Great for lunch or dinner as well!

Camping meals - huevos rancheros

Cuisine: Mexican

Ingredients
  • 4 large eggs
  • 4 corn tortillas
  • 1 cup canned or fresh salsa (chunky style)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1 avocado, sliced
  • Fresh cilantro, chopped (optional)
  • Lime wedges (optional)
  • Salt and pepper to taste
  • Cooking oil or spray
Utensils
  • Camping stove or campfire with a cooking grate
  • Medium-sized skillet with lid
  • Small pot (for heating beans)
  • Spoon for stirring
  • Spatula
  • Bowl for serving
  • Plate or cutting board for prep
  • Knife for slicing

Instructions:

  1. Heat the black beans in a the small pot over medium heat until they’re nicely warmed. Stir occasionally.
  2. After they’re nice and hot, set them aside and keep them warm.
  3. Lightly oil the skillet and heat over medium heat.
  4. Warm each tortilla for about 30 seconds on each side until they are soft and golden. Place aside.
  5. In the same skillet, add a bit more oil if necessary.
  6. Crack the eggs into the skillet and cook them til they’re sunny-side up, or to your preference. Cover with the lid to help cook the eggs without flipping them (optional).
  7. Season with salt and pepper.
  8. While the eggs are cooking, heat the salsa in a small pot until warm. This can be done simultaneously with heating the beans.
  9. Place a tortilla on each plate, top with beans, an egg, salsa, avocado slices, cheese, and cilantro.

Pro Tip: Customize your huevos rancheros with flavorful toppings like diced tomatoes, jalapeños, sour cream, or hot sauce.

4. French Toast

For all the sweet tooth lovers out there! French toast is a great way to start your day while roughing it out in the wilderness. It’s packed full of calories, fiber, and carbs to keep you going on the dusty trails hour after hour!

Cuisine: French

Ingredients
  • 8 slices of thick bread (such as brioche, challah, or French bread)
  • 4 large eggs
  • 1 cup milk (or half-and-half for a richer flavor)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 tablespoon sugar (optional)
  • Pinch of salt
  • Butter or oil for cooking
  • Maple syrup, powdered sugar, or fresh fruit for serving
Utensils
  • Camping stove or campfire with a cooking grate
  • Large mixing bowl
  • Whisk or fork for mixing
  • Shallow dish or pie pan (for dipping bread)
  • Griddle or large skillet
  • Spatula
  • Plate for serving
  • Measuring cups
  • Measuring spoons

Instructions:

  1. Prepare the batter in a large mixing bowl by whisking the 4 eggs, 1 cup of milk, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 1 tablespoon of sugar (if using), and a pinch of salt together.
  2. Pour the egg mixture into a shallow dish or pie pan and dip each slice of bread into the mixture, letting it soak for about 10-15 seconds on each side. It should be well-coated but not too soggy.
  3. Butter or oil up your griddle/large skillet and heat it up over the campfire or on the camping stove.
  4. Place the soaked bread slices onto the griddle or skillet and cook them until the bottoms are golden brown. Should take about 2-3 minutes.
  5. Flip and repeat, cooking the other side.
  6. Repeat as many times as needed with the remaining bread. Add butter or oil as needed.
  7. Once finished, place the cooked French toast on a plate and serve with maple syrup, powdered sugar, or fresh fruit!

Pro Tip: If you use slightly stale or day-old bread, it’ll absorbs the batter better without becoming too soggy, resulting in a thicker and heartier meal!

5. Shakshuka

A favorite of the Middle East, shakshuka is an easy dish to make that’ll leave a big impression on all who eat it. The presentation points alone are a great reason to try your hands at this popular meal. It’s healthy, affordable, and simply delicious!

Cuisine: Middle Eastern

Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 bell pepper (red or green), diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon chili powder (optional for heat)
  • 1 can (28 oz) diced tomatoes (or 4-5 fresh tomatoes, chopped)
  • Salt and pepper to taste
  • 4-6 large eggs
  • Fresh cilantro or parsley, chopped (optional for garnish)
  • Feta cheese, crumbled (optional)
  • Crusty bread or pita for serving
Utensils
  • Camping stove or campfire with a cooking grate
  • Large skillet with lid (cast iron works great)
  • Spoon or spatula for stirring
  • Measuring spoons
  • Knife
  • Cutting board for prep

Instructions:

  1. Place the skillet on the camping stove or over the campfire and add the olive oil until it’s nice and hot.
  2. Add the diced onion and bell pepper to the skillet. Cook the veggies until the they’re nice and soft, about 5-7 minutes.
  3. Stir in the minced garlic, cumin, paprika, coriander, and chili powder (if using).
  4. Cook for about 1-2 minutes until the fragrance fills the air.
  5. Pour in the diced tomatoes, juice and all.
  6. Mix and let it simmer for about 10-15 minutes, stirring occasionally, until it slightly thickens.
  7. Season with salt and pepper to taste.
  8. Use a spoon to make small wells in the tomato mixture for the eggs.
  9. Crack one egg into each well.
  10. Cover the skillet with a lid or foil.
  11. Cook for about 5-8 minutes, or until the egg whites are set but the yolks are still runny. If you want firmer yolks, cook a few minutes longer.
  12. Remove the skillet from the heat.
  13. Sprinkle with chopped fresh cilantro or parsley and crumbled feta cheese.
  14. Serve immediately with crusty bread or pita for dipping.

Pro Tip: Avoid fishing out bits of egg shell in the sauce by cracking each egg separately into a bowl first and slip them in one by one!

6. Blueberry Pancakes

What’s a hearty breakfast without some good ole pancakes? Somehow these tasty treats seem so much better out in the wild. Maybe it’s because you wouldn’t think to eat them lakeside, or in the middle of the woods. A crowd favorite!

Cuisine: North American

Ingredients
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar, let sit for 5 minutes)
  • 1 large egg
  • 2 tablespoons melted butter (plus extra for cooking)
  • 1 cup fresh or frozen blueberries
  • Maple syrup or honey (for serving)
Utensils
  • Camping stove or campfire with a cooking grate
  • Large mixing bowls
  • Whisk or spoon for mixing
  • Measuring cups
  • Measuring spoons
  • Griddle or large skillet
  • Spatula
  • Plate for serving

Instructions:

  1. Combine and whisk 1 cup of all-purpose flour, 1 tablespoon of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt in a large mixing bowl.
  2. In a separate bowl, mix 1 cup of buttermilk (or the milk and vinegar mixture), 1 large egg, and 2 tablespoons of melted butter until thoroughly blended.
  3. Pour the wet ingredients into the dry ingredients and stir gently. Don’t over mix; a few lumps are okay! Add the cup of blueberries.
  4. Place your griddle or large skillet over the campfire or on the camping stove and add a small amount of butter to coat the surface.
  5. Pour about 1/4 cup of batter onto the griddle for each pancake.
  6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  7. Flip the pancakes and cook until golden brown on the other side, about 2 more minutes.
  8. Transfer the cooked pancakes to a plate and repeat the process as needed.
  9. Serve with maple syrup or honey and additional butter if desired.

Pro Tip: If you’re cooking for a group, keep the finished pancakes warm by wrapping them in foil and placing them near the fire, but not directly over it!

7. Breakfast Pizza

Pizza for breakfast? Why not right!? Sometimes you want something a little different to shake up the day. This recipe is very basic, but the great thing about making a breakfast pizza is the sheer diversity of toppings and/or ways to make it. You can even go half-sies with any picky eaters in the group! A one-stop shop type of food.

Cuisine: North American

Ingredients
  • 1 pre-made pizza dough or 1 pack of refrigerated biscuit dough
  • 4 large eggs
  • 1/2 cup milk
  • 1 cup shredded cheese (cheddar, mozzarella, or a blend)
  • 1/2 cup cooked breakfast sausage or bacon, crumbled
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onions
  • Salt and pepper to taste
  • Fresh herbs like parsley or chives (optional)
  • Olive oil or cooking spray
Utensils
  • Camping stove or campfire with a cooking grate
  • Cast iron skillet or Dutch oven with lid
  • Small pan
  • Mixing bowl
  • Whisk or fork for mixing
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Spatula
  • Foil (if not using Dutch oven)

Instructions:

  1. Add a bit of olive oil or spray to your cast iron skillet or Dutch oven and set it on the campfire grate or camping stove.
  2. Roll out the pizza dough on a floured surface if using pre-made dough. If using biscuit dough, flatten the biscuits and press them together to form a single layer.
  3. Press the dough into the bottom of the preheated skillet or Dutch oven, creating a slightly raised edge around the perimeter.
  4. Cook the diced bell peppers and onions in the small pan until softened. Remove them when finished.
  5. If using uncooked sausage or bacon, use the small pan to cook them thoroughly.
  6. Whisk together the eggs, milk, salt, and pepper in your bowl.
  7. Spread the cooked vegetables and meat over the dough evenly.
  8. Pour the egg mixture over the toppings and sprinkle the shredded cheese on top of everything.
  9. If using a skillet, cover it with foil to create an oven-like environment. If using a Dutch oven, cover with its lid.
  10. Remove from heat and let cool for 5-10 minutes.
  11. Sprinkle with fresh herbs if desired. Slice and serve!

Pro Tip: Instead of using pizza or biscuit dough, get adventurous and try hash browns as the base! (You may need to pre-cook these if they come frozen).

Lunch

Sometimes campers save semi-intricate meals for dinner and just get through the day with a PB&J sandwich or trail mix and protein bar. That’s fine and all, but I think a great camp lunch is something to be enjoyed, especially outdoors. Sitting under the warm sun with a cold drink in your hand and a delicious meal ready to go is the perfect way to take a break from whatever you’re doing and bask in the beauty of nature!

8. Quinoa and Black Bean Salad

This is an extremely healthy meal that goes well with any type of camping adventure. It doesn’t matter if you’re going to the beach, mountains, desert, or forest, this meal is full of all the right ingredients that fill you up without weighing you down. It has a great blend of protein, fats, and carbs that should hold you over well until it’s time for din-din!

Cuisine: South American

Ingredients
  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
Utensils
  • Camping stove or campfire with a cooking grate
  • Medium pot with lid
  • Large mixing bowl
  • Small mixing bowl
  • Fork or spoon for mixing
  • Measuring cups
  • Measuring spoons
  • Knife
  • Cutting board for prep

Instructions:

  1. For the quinoa, first rinse it under cold water to remove any bitterness.
  2. Combine 1 cup of quinoa and 2 cups of water or vegetable broth in the medium pot.
  3. Place the pot over the campfire or camping stove and bring to a boil. Once achieved, move the pot or reduce the heat to a low level.
  4. Cover and simmer the quinoa for about 15 minutes, or until it has absorbed all the water.
  5. Remove it from heat and let it sit, covered, for an additional 5 minutes. Once it’s ready, fluff the quinoa with a fork and put it in a large mixing bowl to cool down.
  6. While the quinoa is cooking, dice the red bell pepper, finely chop the red onion, and halve the cherry tomatoes.
  7. If you’re using canned black beans and corn, drain and rinse them so they’re ready to go.
  8. After the quinoa has cooled, add the black beans, corn, diced red bell pepper, chopped red onion, halved cherry tomatoes, and chopped cilantro into the bowl.
  9. Prepare the dressing by whisking the juice of 1 lime, 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1/2 teaspoon of chili powder, and salt and pepper together in the small mixing bowl.
  10. Pour the dressing over the quinoa and vegetable mixture and gently toss, ensuring the dressing incorporates well.
  11. Add the diced avocado on top as a nice finishing touch and enjoy!
  12. Serve immediately or chill it for later. Great either way!

Pro Tip: Experiment with different spices like dried bay leaves, turmeric, rosemary, thyme and many more! Also, even though quinoa is full of protein, add some grilled chicken or tofu to step it up a notch.

9. Grilled Veggie and Hummus Wraps

In keeping with the vegetarian theme, let’s check out the next recipe. You of course can add any additional protein to this dish as well, but believe me, it’s not needed whatsoever! These veggie wraps are simple, quick, and oh-so tasty! They’re also fairly light in terms of no food coma later on. You’re going to want to eat more than one!

Cuisine: Middle Eastern

Ingredients
  • 4 large tortillas or flatbreads
  • 1 cup hummus (store-bought or homemade)
  • 1 zucchini or eggplant, sliced into strips
  • 1 bell pepper (red, yellow, or green), sliced into strips
  • 1 red onion, sliced into rings
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach or mixed greens
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Fresh lemon juice (optional)
Utensils
  • Camping stove or campfire with a cooking grate
  • Grill grate or cast iron skillet
  • Mixing bowl
  • Tongs or spatula
  • Measuring spoons
  • Knife
  • Cutting board
  • Aluminum foil (optional for wrapping)

Instructions:

  1. Throw all of your veggies; zucchini, eggplant, and bell pepper strips, and the red onion rings into your mixing bowl and add 2 tablespoons of olive oil, salt, pepper, dried oregano, and garlic powder. Toss until all the veggies are coated and seasoned.
  2. Grill the vegetables on the grill grate or in the skillet for about 5-7 minutes per side, or until they are tender and have nice grill marks.
  3. Remove the vegetables from the heat and set aside.
  4. Briefly warm the tortillas on the grill grate or in the skillet until they are nice and soft, about a minute per side.
  5. Grab your hummus and spread a generous amount of it on each tortilla.
  6. Layer the grilled vegetables on top of the hummus.
  7. Add a handful of the cherry tomatoes and baby spinach or mixed greens.
  8. Drizzle with a little fresh lemon juice if desired.
  9. Fold up the tortillas and serve!

Pro Tip: Place each finished wrap inside aluminum foil. This keep them warm for much longer, and it helps keep the fillings from falling out of the bottom while you’re chowing down!

10. Shrimp and Sausage Jambalaya

When it comes to one-pot/pan meals that need to feed a large group of people, few are heartier or easier to cook than some good ole’ jambalaya! This southern dish can be made in many different ways, but one thing they all have in common is immense flavor! After a bowl of this, you’ll be more than satisfied!

Cuisine: Cajun

Ingredients
  • 1 pound shrimp, peeled and deveined
  • 1 pound andouille sausage, sliced into rounds
  • 1 1/2 cups long-grain white rice
  • 3 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional for heat)
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional for garnish)
Utensils
  • Camping stove or campfire with a cooking grate
  • Large cast iron skillet or Dutch oven with lid
  • Mixing spoon or spatula
  • Measuring cups
  • Spoons
  • Knife
  • Cutting board

Instructions:

  1. Add the olive oil to your cast iron skillet or Dutch oven and place it over the campfire or on the camping stove.
  2. When the oil is shimmering, add the sliced andouille sausage.
  3. Cook until browned on all sides, about 5-7 minutes. Once it’s finished, remove and set aside.
  4. Add the diced onion, bell peppers, and celery in the skillet and cook until the veggies are softened up a bit, about 5-7 minutes.
  5. Add the minced garlic and cook for another 1 or 2 minutes.
  6. As soon as you smell the garlic, stir in the rice, Cajun seasoning, dried thyme, smoked paprika, cayenne pepper (if using), salt, and pepper.
  7. Cook for about 2-3 minutes. Once the rice is lightly toasted, pour in the chicken broth and diced tomatoes with their juices.
  8. Throw the cooked sausage back in and stir, combining everything evenly.
  9. Bring the mixture to a boil, then reduce the heat to low.
  10. Cover and simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
  11. Once the rice is cooked, stir in the shrimp and cook for another 5-7 minutes, or until the shrimp are nice and pink.
  12. Remove from heat and let sit for a few minutes. While it’s cooling down a bit, garnish with fresh chopped parsley. Serve while it’s still warm!

Pro Tip: Prep all of your items at home. Clean, cut, chop, and measure everything ahead of time and transport them in sealed containers for little to no prep at your campsite!

11. Fish tacos

Who says you can’t bring the ocean to the campsite? Not me, that’s who! For an extremely healthy and flavorsome meal, try your hand at making these soft and juicy handhelds. They are super fast and easy to prepare, making them a great choice to break up a tough day!

Cuisine: Mexican

Ingredients
  • 1 pound firm white fish fillets (such as cod, tilapia, or halibut)
  • 1 tablespoon olive oil
  • 1 tablespoon taco seasoning
  • Salt and pepper to taste
  • Lime wedges for serving
  • 2 cups shredded cabbage (green or purple)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup diced red onion
  • 1 jalapeño, seeded and thinly sliced (optional)
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • 8 small tortillas (corn or flour)
  • Sliced avocado
  • Sliced radishes
  • Hot sauce (optional)
Utensils
  • Camping stove or campfire with a cooking grate
  • Large skillet or grill pan
  • Mixing bowl
  • Large plates
  • Whisk or spoon for mixing
  • Measuring cups
  • Spoons
  • Knife
  • Cutting board
  • Tongs or spatula
  • Plastic wrap or aluminum foil.

Instructions:

  1. Pat the fish fillets down with paper towels until they’re dry.
  2. Rub olive oil on both sides of the fish and generously sprinkle the taco seasoning, salt, and pepper, coating each fillet. Squeeze lime juice over them as well.
  3. Set aside on the plates and cover. Let the fish marinate for about 15-30 minutes.
  4. Combine the shredded cabbage, chopped cilantro, diced red onion, sliced jalapeño, mayo and lime juice in the mixing bowl and toss together.
  5. Season with salt and pepper to taste and set aside to allow the flavors to meld.
  6. Place a large skillet or grill pan over the campfire or on the camping stove. Once hot, add the marinated fish fillets to the skillet and cook for about 3-4 minutes per side. It’s finished when it flakes apart easily.
  7. Once the fillets are done, remove them from the skillet and place on a plate.
  8. Next come the tortillas. Heat them over the campfire or on the camping stove until they’re toasted, about 1-2 minutes per side.
  9. As soon as the tortillas are good to go, make your tacos. Spoon a healthy amount of slaw onto each tortilla and top with the fish.
  10. Add slices of avocado and radishes on top then drizzle with hot sauce.
  11. Serve with lime wedges on the side and dig in!

Pro Tip: Bring along and use a portable grilling basket that’ll make cooking the fish easier over an open flame. Less clean up and no worries about them falling apart or sticking to your skillet!

12. Pork Banh Mi Sandwiches

Sandwiches don’t need to be basic when you’re out in the wild. Sure it’s easy to slap some turkey and cheese together, spread some mayo or mustard on a few slices of white bread, and call it a day, but I guarantee you’re not going to win over any fans of your meal-making. Instead, take a step out of your comfort zone and try a classic you’re sure to love!

Cuisine: Vietnamese

Ingredients
  • 1 pound pork tenderloin or pork shoulder, thinly sliced
  • 4 baguettes or French rolls
  • 1 cucumber, thinly sliced
  • 1 carrot, julienned
  • 1 daikon radish, julienned
  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup mayonnaise
  • 1 tablespoon sriracha (optional)
  • 1 jalapeño, thinly sliced (optional)
  • Fresh cilantro sprigs
  • Soy sauce or fish sauce (for seasoning pork)
  • 2 tablespoons olive oil (for skillet)
  • Cooking spray (for grill grate)
  • Fresh lime wedges (optional)
Utensils
  • Camping stove or campfire with a cooking grate
  • Grill grate or cast iron skillet
  • 1 large mixing bowl
  • 2 medium mixing bowls
  • Measuring cups
  • Spoons
  • Knife
  • Cutting board
  • Small bowl for pickling vegetables
  • Tongs for grill grate or spatula for skillet

Instructions:

  1. First combine the 1/2 cup rice vinegar, 1/4 cup sugar, and 1/2 teaspoon salt in a medium bowl and stir until the sugar and salt dissolve.
  2. Add the julienned carrot and daikon radish to the bowl and let them marinate for at least 30 minutes. (This can be done ahead of time and stored in a ziplock bag or container)
  3. Next, toss the thinly sliced pork with either the soy or fish sauce, into the large bowl and marinate it while you prep the other ingredients.
  4. Mix the mayonnaise with sriracha in the 3rd mixing bowl, if you plan to use it, and set aside.
  5. Add 2 tablespoons of olive oil to your cast iron skillet or spray down the grill grate and place on top of your camp stove or over your campfire.
  6. Grill the marinated pork slices until fully cooked, about 3-5 minutes per side, depending on thickness.
  7. Remove the pork from the heat and set aside.
  8. Toast the baguettes on the grill grate or in the skillet for a 1 or 2 minutes per side. They’re good to go as soon as they become a little crispy.
  9. Once the bread is finished toasting, slice each of them open lengthwise. Only cut halfway through so you can create a pocket for the fillings.
  10. Spread a generous amount of the mayonnaise mixture inside each baguette then layer the cooked pork slices on top. Next comes the pickled carrots and daikon radish, cucumber slices, and jalapeño slices.
  11. Top with fresh cilantro sprigs, freshly squeezed lime juice and serve!

Pro Tip: Start pickling your veggies early in the morning, hours before lunch. This will give them additional time to really soak in all the flavors for a killer sandwich!

13. Beef Nachos!

Lunch is still usually an active time, especially with kids and young adults. It’s hard to get everybody seated together but that’s ok because this next meal is perfect for those who can’t sit still. Instead of making individual servings, we’re going to make one giant dish and serve it up, family style!

Cuisine: Tex-Mex

Ingredients
  • 1 pound ground beef
  • 1 packet (about 1 oz) taco seasoning mix
  • 1 bag (about 10 oz) tortilla chips
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup diced tomatoes
  • 1/2 cup diced red onion
  • 1/4 cup sliced pickled jalapeños
  • 1/4 cup chopped fresh cilantro
  • Side options – Sour cream, guacamole, olives, corn, salsa, etc.
  • Lime wedges (optional)
Utensils
  • Camping stove or campfire with a cooking grate
  • Large cast iron skillet (at least 10.5″)
  • Mixing spoon or spatula
  • Large bowl
  • Measuring cups
  • Spoons
  • Knife
  • Cutting board
  • Aluminum foil
  • Strainer
  • Oven mits or pot holders

Instructions:

  1. Cook your ground beef in the skillet until browned. Break it up as needed. Once finished, drain the fat.
  2. Add water and stir in the taco seasoning mix. Simmer for a few minutes until the sauce thickens.
  3. Once it’s ready, pour the beef into the large bowl and wipe the skillet clean.
  4. Next spread out a base layer of tortilla chips inside the skillet and sprinkle half of the shredded cheese over the chips.
  5. Spoon half of the cooked beef mixture evenly over the cheese.
  6. Add half of the black beans, diced tomatoes, diced red onion, and pickled jalapeños on top of that.
  7. Add another layer of tortilla chips.
  8. Sprinkle the remaining shredded cheese, beef mixture, black beans, tomatoes, red onion, and pickled jalapeños on top of the nacho mountain.
  9. Cover the entire thing with aluminum foil and place the nachos over the campfire or onto the camping stove.
  10. Heat for about 5-7 minutes, or until the cheese is melted and bubbly and remove the skillet from the fire.
  11. Sprinkle chopped fresh cilantro over the top, squeeze some lime juice and serve!

Pro Tip: Provide a slew of delicious items like sour cream, guacamole, olives, and salsa on the side so each person can scoop out and make their very own custom nacho plate!

14. Grilled Caprese Sandwiches

For this next recipe, I highly suggest getting top-quality ingredients to make it with. Since there are going to be only a handful of things you’ll need, might as well get the best right? It’ll be a noticeable difference in taste, quality, and likability. With that being said, it’s also extremely healthy and perfect for that afternoon hunger pain that’ll surely rear its ugly head!

Cuisine: Italian

Ingredients
  • 8 slices of rustic bread (such as ciabatta or sourdough)
  • 2 large tomatoes, sliced
  • 8 ounces fresh mozzarella, sliced
  • 1 bunch fresh basil leaves
  • 4 tablespoons balsamic glaze or balsamic reduction
  • 4 tablespoons olive oil
  • Salt and pepper to taste
  • Extra balsamic glaze for drizzling (optional)
  • Potato chips (for a side)
Utensils
  • Grill grate or camping stove with a skillet
  • Cutting board and knife
  • Tongs or spatula
  • Aluminum foil (optional)

Instructions:

  1. Lay out the slices of bread and start layering your ingredients, starting with tomato slices, then freshly cut mozzarella slices, and finally the
  2. On one half of the slices, layer the tomato slices, followed by the mozzarella slices, and finally the fresh basil leaves.
  3. Drizzle as much balsamic glaze over the basil leaves as you see fit.
  4. Season with salt and pepper and top with the rest of the bread slices, completing the sandwich.
  5. After they have been assembled, brush the outside of each sandwich with olive oil to ensure a crispy, golden-brown finish.
  6. Lay the sandwiches on your grill grate over the campfire or in a skillet on top of the camping stove.
  7. Cook each side for about 3-4 minutes. While they are cooking, gently press them down with a spatula until the bread is toasted and the cheese is melted.
  8. Note: If you’re cooking on a grate over a fire, a great way to help the cheese melt is covering each sandwich with a piece of aluminum foil.
  9. When the sandwiches are done, remove and let them cool slightly before cutting in half.
  10. Drizzle each half with extra balsamic glaze, dump a handful of chips and serve! Too easy!

Pro Tip: Buy a nice jar of basil pesto spread and add that to your sandwiches for a rich and creamy texture that’ll blow your taste buds out of the water!

Dinner

Most of the time you’re going to want a hearty and, dare I say, heavy meal for dinner before tucking yourself in a comfy sleeping bag each night. Even if you weren’t active, spending all day under the sun seems to take it out of you. That’s why most campers focus their big meal of the day on dinner. It’s when everybody has calmed down from their daytime adventures, huddles together next to the campfire, and tells ghost stories.

Of course, you could always go with the classics like hot dogs and hamburgers for supper, but what’s special about that? There’s no reason you can’t indulge in some fancy fare while you’re away from the big city lights! Let’s see if we can find a few meals that can enhance your time in nature, shall we?

15. Pad Thai

Probably the most common version of this dish is either with chicken, shrimp, or tofu. Possibly a combination of each if you want to have fun with it! I’ll list them all in the ingredients for you and leave it up to you to pick. What’s great about this dish is how simple it is to make. If you can make spaghetti, you can make this!

Cuisine: Thai

Ingredients
  • 8 oz rice noodles
  • Protein option – 1/2 pound shrimp, peeled and deveined, chicken, tofu, or beef
  • 2 eggs, lightly beaten
  • 1 cup bean sprouts
  • 1/2 cup carrots, julienned
  • 1 red bell pepper, thinly sliced
  • 3 green onions, chopped
  • 3 cloves garlic, minced
  • 1/4 cup roasted peanuts, chopped
  • 2 tablespoons vegetable oil
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • 3 tablespoons fish sauce
  • 3 tablespoons tamarind paste (or 3 tablespoons lime juice if tamarind is unavailable)
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili sauce (optional for heat)
Utensils
  • Camping stove or campfire with a cooking grate
  • Large skillet or wok
  • Mixing bowl
  • Whisk or spoon for mixing
  • Measuring cups
  • Measuring spoons
  • Knife
  • Cutting board
  • Tongs or spatula
  • Pot for boiling noodles

Instructions:

  1. Start by boiling water in your pot and cooking the rice noodles. The instructions should be on the package.
  2. After they’re done, drain and rinse the noodles with cold water so they don’t become sticky. Set aside.
  3. Next whisk together the fish sauce, tamarind paste (or lime juice), soy sauce, brown sugar, rice vinegar, and chili sauce in your mixing bowl.
  4. Once you’ve finished with that, heat up 1 tablespoon of vegetable oil in the skillet or wok over your campfire or on your stove.
  5. As soon as the oil is ready, add the protein option; shrimp, chicken, tofu or beef and cook until it’s done. The shrimp should cook to a nice pink color, the chicken and beef should be cooked thoroughly and the tofu should be golden brown. Once it has finished cooking, remove and and set aside.
  6. In the same skillet, add another tablespoon of vegetable oil, the minced garlic, julienned carrots, and red bell pepper.
  7. Cook until the veggies are tender-crisp, around 5-7 minutes.
  8. When the veggies are almost done, push them aside and pour in the beaten eggs.
  9. Scramble the eggs until fully cooked, then mix in the veggies.
  10. Add the cooked rice noodles, bean sprouts, and green onions to the skillet then pour the prepared sauce over the noodles and toss everything together to coat evenly.
  11. Finally, throw your protein in and cook for another 2-3 minutes until everything is hot and ready to go.
  12. Plate and garnish with some chopped roasted peanuts and fresh cilantro.
  13. Squeeze some lime juice and serve!

Pro Tip: Keep stirring/mixing/tossing once you’ve re-introduced the rice noodles during the final stages. This will avoid over-cooking them as they reheat with the rest of the ingredients!

16. Butter Chicken

I have to include one of my all-time favorite Indian dishes on this list. To me, there’s nothing quite like the first bite of savory butter chicken dipped with a nice garlic naan. So why can’t you have it while you’re camping? The answer is you can! It’s quite easy and, if you pre-marinate, fast as well! Don’t be afraid to give it a go!

Cuisine: Indian

Ingredients
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 3 tablespoons butter
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 can (14.5 oz) crushed tomatoes
  • 1 cup heavy cream
  • Fresh cilantro, chopped (for garnish)
  • Package of Naan (my favorite is garlic!)
Utensils
  • Camping stove or campfire with a cooking grate
  • Large skillet or Dutch oven with lid
  • Mixing bowl
  • Whisk or spoon for mixing
  • Measuring cups
  • Measuring spoons
  • Knife
  • Cutting board
  • Tongs or spatula

Instructions:

  1. Combine the yogurt, lemon juice, ground cumin, ground coriander, garam masala, ground turmeric, chili powder, salt, and pepper in a large mixing bowl.
  2. Next, insert the chicken pieces into the marinade and coat them well.
  3. Cover and marinate for 30-45 minutes. (This can be done ahead of time and stored in a ziplock bag or container.)
  4. Melt 3 tablespoons of butter over medium heat using your large skillet or Dutch oven.
  5. Add your chopped onion, garlic, and ginger into the skillet or oven and cook for about 5 – 7 minutes or until the onion is soft.
  6. Throw in the marinated chicken pieces and cook through until browned, around 10-12 minutes.
  7. Stir in the crushed tomatoes and bring everything to a simmer. Keep it covered and cook for 10 minutes, allowing the flavors to meld together.
  8. Now stir in the heavy cream and simmer for an additional 5 minutes. The sauce should end up thick and creamy.
  9. Season with salt and pepper to taste. Garnish with freshly chopped cilantro.
  10. While the butter chicken is finishing up, warm the naan over the campfire or on the camping stove for about 1-2 minutes per side until warm and toasted.
  11. Serve the butter chicken hot with the warmed naan on the side and enjoy! Squeeze some lime juice for a little kick!
  12. Note: If you like, cook and add some Basmati rice for an even heartier meal!

Pro Tip: Marinate your chicken for 24 hours ahead of time if possible. The added time will intensify every ounce of flavor for that first delicious bite!

17. Ribeye, Potatoes and Asparagus

This list wouldn’t be complete without some sort of delicious steak recipe anyone can follow. One of the greatest parts of cooking outdoors is the sights, sounds, and smells of a delicious piece of meat sizzling over a roaring fire. I know anybody can simply throw a steak on a grill, but it’s the little touches contained in this recipe that push this meal over the edge!

Cuisine: North American

Ingredients
  • 4 ribeye steaks (about 1-inch thick)
  • 10 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh thyme, chopped
  • 4 large russet potatoes, washed and cut into wedges
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1 pound asparagus, trimmed
  • 2 red onions, cut into wedges
  • 2 zucchini, sliced into rounds
  • 2 bell peppers (any color), cut into strips
  • Salt and pepper
  • Aluminum foil
Utensils
  • Grill grate or camping stove with a skillet
  • Tongs or spatula
  • 2 mixing bowls
  • Knife
  • Cutting board
  • Measuring spoons
  • Aluminum foil

Instructions:

  1. Add and combine the olive oil, minced garlic, chopped rosemary, and thyme into a mixing bowl.
  2. Liberally rub and coat each of the steaks with the mixture. Don’t be shy! Shake some salt and pepper on them as well.
  3. Let the steaks marinate at room temperature for about 30 minutes while you prepare the sides.
  4. Place the potato wedges in your other bowl and drizzle them with olive oil, garlic powder, paprika, salt, and pepper. Make sure they’re well-covered.
  5. Evenly divide the potatoes into 4 pieces of aluminum foil and seal them up to create cooking packets.
  6. Tear off 4 more squares of aluminum and divide the asparagus, red onions, zucchini, and bell peppers into them. Shower them with olive oil, salt, and pepper. Seal them up like you did with the potatoes.
  7. Place the potato and veggie packets on the grill grate or directly on the campfire coals. Cook the potatoes for about 25-30 minutes and the veggies for about 15 – 20 mins. Turn and rotate the packets every few minutes.
  8. After the packets have been cooking for 8-10 minutes, start grilling the steaks. Each side should cook for about 4-5 minutes if you want medium-rare. Longer depending on how well done you want them. Flip each steak once during cooking.
  9. After the steaks are ready, take them off and let them rest for a few minutes before serving.
  10. When the foil packets of potatoes and vegetables are finished, take them off and be careful as you open them. They’ll be hot and steamy!
  11. Plate and serve the grilled ribeye steaks, potatoes and vegetables! So good!

Pro Tip: Make a simple garlic herb butter for a perfect finishing touch. Just mix some softened butter with minced garlic, chopped parsley, and a pinch of salt. Dollop each steak as they come off the grill and let the butter melt!

18. Stuffed Shells

I know I know, this sounds complicated to make when you’re surrounded by trees, bees, and a breeze, but it’s quite easy as long as you make the proper preparations. You will need a Dutch over for this, but besides that, just a little elbow grease at home and it’s no sweat!

Cuisine: Italian

Ingredients
  • 1 box (12 oz) jumbo pasta shells
  • 1 pound ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg, beaten
  • 1 cup chopped spinach (fresh or frozen and thawed)
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper
  • 1 jar (24 oz) marinara sauce
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
Utensils
  • Camping stove or campfire with a cooking grate
  • Large pot for boiling pasta
  • Dutch oven with lid
  • Mixing bowl
  • Measuring cups
  • Measuring spoons
  • Regular spoon
  • Knife
  • Cutting board
  • Large spoon or ladle
  • Pastry bag with piping or Ziplock bag with scissors.
  • Pot holders

Instructions:

  1. Fill your pot with water and boil it over the camping stove or campfire.
  2. Dump in the jumbo pasta shells and cook al dente. If you need help, follow the instructions on the package. Once they’re done, drain them and set aside to cool.
  3. HIGHLY RECOMMENDED TO DO AT HOME – In a mixing bowl, mix and combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, beaten egg, chopped spinach, minced garlic, dried Italian seasoning, salt, and pepper. If you do this ahead of time, fill a pastry bag or Ziplock with the mixture and store in the fridge or cooler until you’re ready to use.
  4. In a large skillet or Dutch oven, heat the olive oil over medium heat and add the onion and garlic. Cook until the onion is soft, about 5-7 minutes.
  5. Pour in the marinara sauce, dried basil, dried oregano, salt, and pepper and stir together.
  6. Bring to a simmer and let the sauce cook for about 10 minutes to combine the flavors.
  7. Back to the shells. Pipe the spinach/cheese mixture (using the pastry bag or cut corner of the Ziplock) into each shell.
  8. Place the stuffed shells Dutch oven with the sauce, arranging them in a single layer. Take a spoon and scoop some sauce over the shells.
  9. Place the Dutch oven over the campfire or on the camping stove and cook for about 20-25 minutes, until the shells are heated through and the cheese is melted.
  10. Remove from heat and let cool for a few minutes. Once it’s ready, garnish the top with freshly chopped basil or parsley and extra grated Parmesan cheese! Scoop and serve!

Pro Tip: Try adding Italian sausage or meatballs to your shells for an even greater flavor profile!

19. Lamb Shish kebabs

Camping and grilling go hand in hand. Where there’s a tent, RV, or cabin, there’s usually a fire pit close by. Even if the campsite doesn’t have public pits or stands, many campers bring a portable version of their very own. The point is, cooking with fire is something that brings the camping experience full circle so if you’ll be lighting up the grill on your next outing, try this recipe on for size. You won’t be disappointed!

Cuisine: Turkish

Ingredients
  • 1.5 pounds lamb shoulder or leg, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 lemon, juiced
  • 2 red bell peppers, cut into 1-inch pieces
  • 1 pint cherry tomatoes
  • Pita bread or flatbread
  • Tzatziki sauce or Greek yogurt
  • Fresh parsley, chopped (optional)
  • Lemon wedges
Utensils
  • Campfire with a cooking grate or portable cooking grill
  • Mixing bowl
  • Knife
  • Cutting board
  • Measuring spoons
  • Tongs
  • Plate for serving
  • Wooden or metal skewers
  • Plastic wrap or paper towels
  • Cooking spray
  • Cooking thermometer (optional)

Instructions:

  1. Dump the olive oil, minced garlic, chopped rosemary, chopped thyme, ground cumin, paprika, salt, pepper, and lemon juice in your mixing bowl and stir together.
  2. Throw the cut lamb cubes into the bowl and mix in.
  3. Cover the bowl with plastic wrap or paper towels and marinate for 30-45 minutes. For best results, marinate for a few hours or overnight in a cooler.
  4. If you’re going to use wooden skewers, better soak them in some water for at least 30 minutes so they don’t burn while they’re over the grill.
  5. After your lamb has marinated, thread each piece, as well as the bell pepper pieces, and cherry tomatoes, onto the skewers, alternating between the lamb and veggie.
  6. Spray your grill with cooking spray and cook the lamb skewers for about 10-12 minutes, turning occasionally, until the lamb is cooked to how you like it and the vegetables are soft and tender. My personal favorite is medium-rare lamb, about 145°F (63°C) internal temp.
  7. As the lamb is cooking, warm up the pita or flatbread on the grill until it’s lightly toasted.
  8. Once the lamb is done, remove the skewers and let them rest for a few minutes.
  9. Once you’re ready to eat, plate the skewers with warm pieces of pita bread, sides of tzatziki sauce or Greek yogurt, fresh parsley, and lemon wedges. Garnish with extra herbs and enjoy!

Pro Tip: As the lamb is cooking, brush on the marinade every few minutes and after you turn each skewer. The added flavors will create a multi-level sensory experience!

20. Lemon Herb Salmon with Asparagus

This next recipe is kind of special since it doesn’t rely on cooking pots, pans, or skillets. All you need is a campfire with a grill grate, and maybe not even that! You see, a fun and easy way to cook fish is inside an aluminum foil packet placed directly on the grill or the coals themselves! It’s fast, simple, and no clean up! A win, win, win!

Cuisine: Mediterranean

Ingredients
  • 4 salmon fillets (6-8 ounces each)
  • 3 tablespoons olive oil
  • 2 lemons (one sliced into rounds, one juiced)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper to taste
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 small zucchini, sliced into rounds
  • 1 small red onion, sliced into thin wedges
  • 1 cup baby carrots, halved lengthwise
  • Lemon wedges
  • Extra fresh herbs for garnish (optional)
Utensils
  • Aluminum foil
  • Mixing bowl
  • Knife
  • Cutting board
  • Measuring spoons
  • Tongs or spatula

Instructions:

  1. Combine the olive oil, minced garlic, chopped parsley, dill, thyme, and juice of a lemon into your mixing bowl and stir. Add salt and pepper to taste.
  2. Tear off a piece of aluminum foil and place a salmon fillet inside.
  3. Add the asparagus, zucchini, red onion, and baby carrots around the salmon fillets.
  4. Spoon the lemon herb marinade over the salmon and veggies, coating generously.
  5. Place a few lemon slices on top of the assembly.
  6. Fold the aluminum foil around the salmon and vegetables, creating a sealed packet.
  7. Repeat for each additional fillet.
  8. Place the foil packets on the grill grate over the campfire or on top of the coals around the outer edge of the fire.
  9. Cook for about 15-20 minutes until the salmon flakes easily with a fork and the vegetables are tender. Adjust cooking time for overly thick or thin pieces of fish.
  10. Take off the grill or coals and carefully plate the salmon and vegetables from the foil packets. Note: Careful as you do since the contents will be hot and steamy.
  11. Serve hot with lemon wedges and extra fresh herbs for garnish! Yum!

Pro Tip: Experiment with other types of veggies like green beans, broccoli or mushrooms. Also, make sure the foil packets are completely sealed when you’re cooking. This will trap all of the steam and delicious juices inside!

21. Chunky Tomato Chili

There’s nothing quite like a hot bowl of chili when the nights get cold and your fingers stop working as they normally do. It’s almost an iconic image. Imagine sitting next to a warm campfire, all bundled up in sweaters, beanies, and blankets, eating a delicious bowl of campfire chili. Now tell me what’s better than that!?!?

Cuisine: North American

Ingredients
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 can (6 oz) tomato paste
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño pepper, seeded and finely chopped (optional)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Olive oil
  • Shredded cheddar cheese
  • Chopped green onions
  • Sour cream
  • Tortilla chips or cornbread
Utensils
  • Dutch oven or large heavy pot with a lid
  • Mixing spoon or spatula
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Serving bowls
  • Spoons

Instructions:

  1. Add a little olive oil to a Dutch oven or large heavy pot and heat over the campfire or camping stove.
  2. Dump in the onion and garlic and sauté until they’re soft and fragrant, about 3-4 minutes.
  3. Next add the ground beef into the pot. Be sure to break it up with a spoon or spatula.
  4. Now cook the beef until it’s brown, stirring occasionally to break up any large chunks remaining.
  5. Continue by scooping in the chopped bell and jalapeño peppers.
  6. Stir in the chili powder, ground cumin, smoked paprika, salt, and pepper and mix well.
  7. Cook for another 2-3 minutes until the peppers start to soften up.
  8. Add the drained and rinsed kidney and black beans.
  9. Stir in and combine the diced tomatoes and tomato paste.
  10. If you prefer a thicker chili, use less diced tomatoes or simmer the chili longer to reduce the liquid.
  11. Cover the pot with a lid and let the chili simmer over low heat for at least 30 minutes, stirring occasionally to prevent sticking.
  12. Serve hot with shredded cheddar cheese, chopped green onions, sour cream, and your choice of tortilla chips or cornbread on the side.
  13. Note: If cooking over a campfire, adjust the heat as needed to maintain a gentle simmer.

Pro Tip: For a flavor grenade, fire-roast or grill your tomatoes ahead of time. The smoky flavor adds a delicious twist to the chili! An easy way to elevate the taste!

Final Thoughts

Camp cooking doesn’t need to be scary or basic. It just takes a bit of forethought and the right preparation to make some epic meals out in nature! There are so many recipes that can kick butt and I hope I presented some enticing options.

If you love any of these recipes and would like to try them but have concerns about how to go about it, practice at home in the safety of your kitchen. I promise they’re all completely doable and who knows, you might fall in love with a few of them that you’ll take with you over and over again!

I hope you enjoyed reading this article as much as I did writing it. I wish you the best of luck in life and on your next adventure. Happy camping and happy eating!

Author

  • James Ryan

    A seasoned hiker and adventurer who loves to travel and experience new things. An extrovert and creative at heart, James is most definitely a "People Person". He started this blog in the hopes of making somebody's day just a bit brighter!

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