A serene weekend in the woods with nothing but a cooler and a tent is a dream come true for some campers; but for many, the idea of eating beans from a can and hot dogs on a stick for an entire weekend is anything but appealing. That is where my list of the 5 best camping worthy camp fire ready recipes comes in handy! While it isn’t always the easiest way to prepare food, cooking over a campfire doesn’t have to limit you to pre-made processed junk that repeats itself for the entire trip.
With a little bit of savvy shopping and a well packed cooler, camping recipes can more than exceed your expectations; you just need a bit of creativity and pre-camping preparation. A few things that you can do to make camping recipes more convenient can include things such as:
- Prepping before you leave home is the best advice I can give. Cutting meats and vegetables typically requires a countertop or at the very least a cutting board. While you could make do with a cutting board on a camping trip, chances are it would be a million times easier to do at home in advance. Plus, then you can spend more time enjoying the great outdoors and less time cooking.
- Only bring what you need to cook with! Carefully plan your menu ahead of time and don’t waste time lugging heavy cookware around that isn’t a necessity. In most instances, a cast iron pan, aluminum foil, and a set of tongs are all that you need to get by and cook a variation of different camping recipes.
- Keeping things simple can be just as important! No one is expecting a five-star feast on a camping trip. While you may not want boring and repetitive, you should keep in mind that even the simplest of ingredients can produce a five-star meal when used to their full potential!
With all of these great points in mind, get ready to plan ahead and make the best of your camping trip with five of my favorite camping recipes that are sure to be everything you could want and more!
- Dutch Oven Campfire Lasagna
This recipe requires little pre-camping prep other than picking up the ingredients and is sure to shock any camping guest. You may be questioning how you can make lasagna over a campfire but the secret is simple; a Dutch oven and fresh past that doesn’t need to be boiled. Combine these without your favorite ingredients and you are ready to go.
- 1 Tablespoon Olive Oil
- 2 ½ cups jarred pasta sauce
- 12 oz. fresh pasta sheets, thawed if frozen
- 3 Cups. Baby spinach
- 1 ½ cups shredded cheese
- 1 tablespoon dried basil, oregano, or Italian seasoning whichever you prefer
- To cook this lasagna over a campfire, you will need to pre-heat your coals so they will be good and hot when ready to cook.
- Assemble the lasagna by first coating the oven in olive oil to avoid sticking. Then begin layering all the ingredients, starting with the sauce and then alternating; ½ Cup sauce, noodles, spinach, cheese. Once you reach the last layer of cheese top with seasoning of choice.
- Place Dutch oven over a small bed of coals and then push the remaining coals up around the sides to create an all-around heat source. Allow the lasagna to cook on the hot coals for 30-minutes. Remove and enjoy!
Recipe courtesy of Fresh Off The Grid
- Grill Barbecue Chicken and Vegetables in Foil
This recipe brings you a flavorful and delicious meal all in one quick and easy foil packet. You can easily prep this entire meal before you leave home, place it in the cooler, and it is ready to go!
- Aluminum foil sheets large enough to wrap around each piece of chicken to form a packet.
- 4 boneless skinless chicken breast, around 4oz. each
- ½-cup preferred barbecue sauce
- 1 zucchini
- 1 bell pepper
- 8 spears of asparagus, 2 for each packet
- Salt and pepper to taste
- Extra virgin olive oil
- To cook over an open camp fire, pre heat your coals and then place a grill grate over the coals.
- For each foil pack, you will need 2 pieces of foil. Place the sheets on top of one another for increased durability.
- Place on piece of chicken on each aluminum foil packet and then season with salt and pepper.
- Then place 1-2 tablespoons of barbecue sauce on each piece of chicken and spread out to coat the top.
- Divide the vegetables between each of the packets.
- Then drizzle the chicken and vegetables with olive oil.
- Fold the foil up over the chicken and vegetables to form a packet and press to close the sides together.
- Place the foil packets onto the pre-heated grate and cook for 20-25 minutes, turning the packets over once during cooking.
Original recipe Courtesy of Diethood
- Hot Ham and Cheese Campfire Sandwiches
These toasty campfire sandwiches are an easy hot campfire lunch where simplicity meets deliciousness. You can do all the prep work ahead of time and spend more time enjoying the great outdoors.
- 1 Lb. Sliced deli ham or other meat of choice
- One package of rolls (12), I prefer sweet Hawaiian rolls but any will do
- 12 slices swiss or provolone cheese
- 1 stick of melted butter
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon of dried onion
- 1 tablespoon of brown sugar
- Aluminum foil, 6 sheets for packets
- Prepare the aluminum foil by laying out 6 sheets, large enough to hold 2 rolls and completely close.
- Slice the rolls in half and then place two bottoms on each sheet of foil.
- Divide the sliced ham and cheese between all the bottoms and then place the tops of the rolls on each one.
- In a small bowl, combined the melted butter, Dijon mustard, dried onion, and brown sugar. Mix to combine and then spoon evenly over the tops of the rolls. For quicker camp assembly, assemble the rolls and wrap up ahead of time. Mix topping in sealable container and spoon on top just before cooking.
- Close the foil packets completely and place on pre-heated campfire grate or directly over coals.
- Allow to cook for 10-15 minutes or until warmed through and the cheese is melted.
Original recipe courtesy of Taste and Tell
- Campfire Breakfast Potato’s
Even without a handy kitchen you still deserve a hearty breakfast and these campfire breakfast potatoes are a simple yet delicious breakfast to get the job done. For an even easier campfire meal, try prepping all your veggies ahead of time and keeping them cool in a cooler until you are ready to cook.
- 6 Russet potatoes, more or less depending on how many people you are feeding
- ¼ Cup olive oil
- 2 Tablespoons butter, optional for more flavor
- 1 onion diced
- 2 bell peppers diced
- 1 Jalapeno diced, optional
- 2 teaspoons garlic powder
- 2 teaspoons season salt
- 2 teaspoons smoked paprika
- Salt and pepper to taste
- Pre-heat a large cast iron skillet or Dutch oven over campfire using a grate or directly over coals. Place around 2 Tablespoons of olive oil and 2 Tablespoons of butter if using into the pan as it pre-heats.
- Place the onion in the pan and cook for around 2 minutes; then add the bell peppers, jalapeno’s, garlic powder, another 2 tablespoons olive oil and potatoes. Allow to cook for around 10 minutes or until the potatoes begin to brown.
- Add a small amount of water, around 2-3 tablespoons, then cover the pan with aluminum foil to allow the potatoes to steam for 5 minutes.
- Remove aluminum foil and add seasonings. Allow to continue to cook until evenly brown and crunchy. Serve and enjoy.
Original Recipe Courtesy of Dirty Gourmet
- Smores Campfire Cones
While smores may be the traditional campfire dessert, these smores campfire cones are a completely reinvented version of traditional smores. They are simple, delicious, and no sticks involved.
- Ice cream cones, waffle or sugar whatever you prefer
- Mini Marshmallows
- Milk Chocolate Chips
- Other optional add ins; butterscotch chips, white chocolate chips, coconut, nuts, etc.
- Fill each ice cream cone with an even mixture of marshmallows, chocolate, and other add ins.
- Tightly wrap each cone in aluminum foil.
- Be sure to keep them away from direct flame and allow to cook for 7-10 minutes. Unwrap and enjoy.
Original Recipe Courtesy of Frugal Coupon Living
Kanisha is the founder and writer of FortunateKitchen, a blog about everything food related from the basics of food preparation to learning how to make exquisite dishes. Kanisha is a self-taught chef with a curiosity and passion for food blogging. She is on a mission to educate and teach her readers one recipe and kitchen technique at a time, all while she balances her own hectic life as a mom.