Camping doesn’t have to mean you’re relegated to freeze dried meals. With a camp stove and a little planning, you can enjoy hot, delicious meals right outside of your tent. To make things easier in camp, do a lot of your cutting and preparation at home so when it’s mealtime, all you have to do is put it together and set it on the camp stove.
Here are 4 meals that are super simple, yet especially delicious when enjoyed in the great outdoors.
Camp Steak Fajitas
Whether you want a hearty lunch or a satisfying dinner in camp at night, these steak fajitas wrap meat and vegetables into one delicious meal.
1 lb. flank or skirt steak, sliced into bite-sized pieces
1 red bell pepper, chopped
1-2 jalapeno peppers, diced
1 onion, sliced
1 teaspoon cumin
1/4 cup fresh lime juice
2 tablespoons olive oil
4 cloves garlic, minced
Salt to taste
Bunch cilantro, chopped
1 avocado, chopped
4 10-inch flour tortillas
Sour cream, shredded cheese if desired
What to prep at home: Make the marinade: Mix the lime juice, olive oil, salt, garlic, and cumin together in a sealable bag. Add the steak. Allow to marinate for at least an hour in the fridge then transport to a cooler for travel. Slice the onion and red bell pepper into strips, chop the jalapeno pepper, and place in a separate container.
When you’re ready to cook, add the vegetables and meat to a large sheet of heavy-duty aluminum foil and wrap. Add 2-3 more layers of foil, wrapping well to avoid any of the moisture from spilling out.
Place the foil packages on the camp stove. Cook on medium heat for approximately 10 minutes, then turn them over, and cook for another 10 minutes on the opposite side. Be sure to use hand protection while turning or removing the foil packet, place on a plate and open to spoon out the meat and vegetables onto the tortillas. Add fresh cilantro and avocado, as well as sour cream and cheese if desired. Wrap and enjoy. Serves 4.
Favorite Camp Frittata
This is a filling and high-energy meal that is super easy and fast to get your started in the morning.
1/2 red pepper, chopped
1/2 onion, finely chopped
2/3 cup chopped mushrooms
2 tablespoons butter
3 strips of bacon, cooked and crumbled (optional)
Salt and pepper to taste
What to prep at home: Place all of the chopped vegetables and the bacon (if you’re using it) in a sealed bag. Scramble the eggs in a bowl, and pour them into a separate sealed container or bag. Transport along with other perishable food items in a cooler to the campsite.
At camp, start the stove and place a 9 x 9 square pan (a disposable aluminum one is fine) on the heat. Add the vegetables (and bacon, if using) and cook over medium heat until they’re soft.
Add the eggs and cover with a piece of foil. Cook on medium-low heat for approximately 15-20 minutes until the center is set. Serve immediately. Serves 4.
Mountain Top Monkey Bread
Although this might be tempting to make for the morning, pulling apart monkey bread is a terrific way to end the day.
1 tube Pillsbury Grand biscuits
1/2 cup sugar
1 teaspoon cinnamon
3 tablespoons butter
What to prep at home: Mix the cinnamon and sugar together and bring in a plastic baggie.
Pop open the container of biscuits and cut each round into quarters, then roll into balls. Place balls a bowl and sprinkle with the cinnamon sugar making sure all of the dough is covered.
Pull out a large sheet of heavy-duty aluminum foil, and add a few dots of butter on the bottom. Add a layer of dough and a few more pats of butter creating a couple of layers. Add more butter on the top.
Seal fully with foil, leaving enough room for the dough to expand. Then add a second sheet. Cook over the stove on medium heat for roughly 10-15 minutes on each side. You’ll want to rotate the package a few times during cooking. Take a peek when it’s almost done (but be careful of escaping steam!) to see how many more minutes you need. Bread will be done when it has puffed up and bubbly. Serves 4-6.
Chicken and Dumplings
This is one of those meals that might draw nearby campers for a visit due to the scrumptious aroma wafting from your camp site. If you have a Dutch oven, this is a great one to cook over the coals of the fire, as well.
3 pounds of cooked chicken, cubed
2 tablespoons cooking oil
2 carrots, finely chopped
1 onion, finely chopped
2 ribs celery, chopped
32 oz. boxed chicken broth
3 tablespoons corn starch
1 tube regular refrigerator biscuits, such as Pillsbury
1 teaspoons dried thyme
Salt and pepper to taste
What to prep at home: Chop the vegetables and place in one container, and add your cooked chicken to another. Transport along with other perishable food items in a cooler to the campsite.
When you’re ready to cook, heat the oil in a large pan (an aluminum lasagna pan works great), and add the vegetables. Cook for several minutes until they soften. Add the cubed, cooked chicken. Then add the chicken broth, reserving 1/2 cup.
Add the corn starch to the reserved 1/2 cup of chicken broth and stir well. Then add it to the chicken and vegetables, stirring thoroughly.
Place a large piece of aluminum foil over the top and allow to cook on a medium low heat for 20 minutes. While the chicken and vegetables are cooking, open the tube of biscuit dough and cut each into quarters. Press the dried thyme into each dumpling.
After the chicken and vegetables have cooked for roughly 20 minutes, drop the dumplings into the pan. Cover with the foil and allow to cook for another 10-12 minutes. No peeking! When you remove the foil, the dumplings will be fluffy and soft. Serves 4-6.
Do you have any great meal ideas you’ve prepared at the campsite? Share with us in the comments below!