Easy & Delicious Camping Food


If your anything like me, then a good way to get you motivated to go on a new adventure is through the promise of delicious food. My first few camping trips were rough because although we take an RV, the kitchen is just not the same as being home. Everyone told me I would love cooking over the campfire, but that just sounded like an accident waiting to happen considering I didn’t even know how to make a campfire! So I set out to compile some amazing recipes that make camping exciting.


Breakfast Burritos

If you need a breakfast that’s easy to throw together in the morning when the kids are itching to run off on the daily activities, you’ll appreciate this recipe. Ready in 25 minutes, it’s sure to keep them full and ready for the day.  Recipe from AdventureBite

▢4 large flour tortillas
▢4 potatoes peeled, chopped, cooked
▢1 lb bacon browned and crumbled
▢8 eggs scrambled
▢1-1 1/2 cups cheddar cheese grated
▢Pinch salt & pepper
▢green onions sliced
▢salsa or hot sauce for serving optional
▢Sour cream

Mix all cooked ingredients together.
Fold in a tortilla. Wrap in foil
Add to plastic zipper bag or portable container. Until ready to eat.
Take out when ready to eat.
Cook 10-15 min or until cheese is melted.
Serve and enjoy!

Farmers Breakfast

If your family enjoys a bigger breakfast to kickstart the day, you have to give this one a try! Ready in about 45 minutes, and filling for the whole morning. Recipe from Food.com

6 medium potatoes
8 slices of bacon
1 medium onion diced
6 eggs
salt and pepper
parsley (optional)

Cook potatoes with their skins in boiling salted water until done.
Cool, peel or leave skins on, cube or slice.
Cut bacon in small pieces and fry on medium heat to desired crispness. Drain on paper towel.
Add approx. 2 tbls butter to the bacon fat and fry onions until transparent.
Add the potatoes to the pan with the onions and fry until crust forms. Return bacon
Crack the eggs into the potatoes and scramble them around with everything. Salt and pepper to  taste. Be careful with the salt, since the bacon is salty. Finish with parsley.
Good as a side dish, breakfast of course, or as a main meal for 2 with a green salad.
Cook time is after the potatoes have cooled.


Mac N Cheese

This is sure to be a favourite with the kids. Only 20 minutes of prep and then a 20 minute bake, and you’ve got yourself a quick lunch that’s sure to leave your wanting more. Recipe from AdventureBite

▢1 package, 12-16 ounces kielbasa, sliced into 1 inch rounds
▢1 1/2 cups dry elbow macaroni noodles
▢8-10 oz jarred Alfredo sauce, about 3/4 of a 15 ounce jar
▢1 1/2 cup shredded cheese blend, cheddar and mozzarella, pizza blend or mexican cheese blend
▢1/4-1/2 cup milk
▢salt and pepper to taste

In a large cast iron skillet or dutch oven, cook kielbasa. Drain excess fat and set aside.
In a separate pot cook pasta according to package directions. Drain and rinse with cold water. You can also prepare noodles at home. Shock them with cold water to stop the cooking process and store them in a ziplock bag in the cooler.
Add noodles, Alfredo sauce, cheese and slowly add milk to create a sauce (start with 1/4 cup and add more if needed). Season with salt and pepper to taste.
Heat on a grate over campfire coals for 5-10 minutes, stirring regularly until cheese is fully melted.
Remove from fire and serve immediately.

Pepperoni Pizza Grilled Cheese

This is a simple twist on the classic grilled cheese. This makes for a perfect lunch when the kids are “starving” and is thrown together in minutes. Recipe from Eureka Camping

Start making a classic grilled cheese sandwich by buttering the bread
Inside the sandwich add marinara sauce, mozzarella cheese, and pepperoni
Grill each side of the sandwich for a cheesy, pizza sandwich.

Hot Ham & Cheese Sandwiches

This one is quick and easy. Make it ahead of time and throw it in the oven for an easy afternoon meal. Recipe from Delish.com

1/4c. yellow mustard
1 tbsp. honey
4 tbsp. melted butter
1 tbsp. poppy seeds
1/4 c. mayonnaise
12 slider buns
12 slices deli ham
12 slices Swiss cheese

Heat oven to 350° and line a large baking sheet with parchment paper. In a small bowl, combine mustard and honey and whisk to combine.

Make poppy dressing: In a medium bowl, combine butter, poppy seeds, and 1 tablespoon of honey-mustard mixture. Whisk to combine.

Split slider buns in half horizontally and place bottom half on baking sheet. Spread mayo in an even layer on the bottom layer of slider buns, then top with an even layer of ham and cheese. Spread top buns with honey-mustard mixture, then place on top of cheese layer. Pour poppyseed dressing on tops of buns (using a pastry brush to spread if necessary) until all buns are coated.

Place in oven and bake until cheese is melty and buns are golden, 10 to 12 minutes. Slice and serve.

Side Dishes

Potato Wegde Recipe

One of the best side dishes that is sure to be a crowd pleaser. Recipe from Serious Eats

3 large russet potatoes, cut into one inch wedges
1/2 cup olive oil
1 teaspoon cumin
1 teaspoon of ancho or regular chili powder
1 teaspoon kosher salt
1 teaspoon ground black pepper

Mix together the cumin, chili powder, salt, and pepper in a small bowl and set aside.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate for indirect cooking. Clean and oil the grilling grate. Brush the potatoes all over with olive oil and place over the hot side of the grill and cook until browned and crisp on both sides, about 2 to 3 minutes per side. Move the potatoes to the cool side of the grill, cover, and continue to grill until cooked through, about 5 to 10 minutes longer.
Remove the potatoes from the grill to a large bowl. Sprinkle with the spice mixture to taste and toss to coat. Serve immediately.

Cheesy Garlic Fries

This is an east prep side dish that is always a family favourite. Recipe from Damn Delicious

2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes, or more, to taste
Kosher salt and freshly ground black pepper, to taste
1 pound red potatoes, cut into 8 long wedges
1 cup shredded sharp cheddar cheese
2 tablespoons sour cream
2 tablespoons chopped fresh chives

Preheat oven to 400 degrees F. Line a baking sheet with foil.
In a small bowl, whisk together olive oil, garlic, red pepper flakes, salt and pepper, to taste.
Place potato wedges onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the olive oil mixture over the potatoes. Fold the sides of the foil over the potato wedges, covering completely and sealing the packet closed.
Place into oven and bake until tender, about 30-35 minutes.* Sprinkle with cheese; then broil for 2-3 minutes, or until the cheese has melted and the potatoes are crisp.
Serve immediately, garnished with sour cream and chives, if desired.

Grilled Asparagus Bundles

This one is sure to get everyone eating their vegetables, even the pickiest ones around the table. Recipe from Fresh Off The Grid

1 bunch asparagus, thin stalks if possible
8 slices prosciutto
1 tablespoon olive oil
Sea salt
2 tablespoons grated parmesan cheese
1 small lemon

Create the asparagus bundles by wrapping a slice of prosciutto around 3-4 spears of asparagus, then brushing with olive oil and sprinkling with salt.
Place the asparagus on the grill and cook, 4 minutes on each side. Remove from grill, sprinkle with parmesan cheese and a squeeze of lemon. Serve immediately.


Grilled BBQ Chicken and Vegeatbles

Mouthwatering family dinner ready to eat in 35 minutes. What more could you want? Recipe from Diet Hood. This can be cooked on the grill or in the oven, find directions for both ways below.

▢8 aluminum foil sheets large enough to wrap around one chicken breast
▢4 (4-ounces each) boneless, skinless chicken breasts
▢1/2- cup barbecue sauce (use your favorite)
▢1 zucchini , sliced into thin rounds
▢1 red , green or yellow bell pepper, cut into thin strips
▢8 asparagus spears
▢salt and fresh ground pepper , to taste
▢extra virgin olive oil

Preheat the grill to medium-high heat.
For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability.
Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper.
Brush each chicken breast with 1 to 2 tablespoons barbecue sauce.
Divide equally and arrange vegetables around each chicken breast; season with salt and pepper.
Drizzle chicken and vegetables with little olive oil.
Fold the sides of the foil over the chicken, covering completely; seal the packets closed.
Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once.
Chicken is done when thermometer reads 165 F.
Allow the chicken to rest for a few minutes.

If cooking in the oven:

Preheat oven to 400F.
Prepare chicken as directed above.
Seal the packets closed and transfer to a baking sheet.
Bake in the oven for 25 minutes, or until done.
Remove from oven and carefully open up the foils; put the packets under the broiler for 3 to 4 minutes.
Remove from broiler.
Brush with more barbecue sauce. (optional)

Beer Braised Chicken

This one takes a little more time but it is worth every second. It’s sure to be a new staple recipe in your family. Recipe from Country Living

3 tbsp. sauce from a can of chipotles in adobo
1 tbsp. hot sauce (such as Cholula)
3 garlic cloves, chopped
2 tsp. Dijon mustard
2 stp. chili powder
1 tsp. ground cumin
Kosher salt
Freshly ground black pepper
4 lb. boneless, skinless chicken thighs
2 tbsp. canola oil, divided
1 (12-ounce) bottle dark beer
Jalapeno Ranch Coleslaw, corn tortillas, sliced radishes, cilantro, sliced pickled jalapenos, sliced carrots, and lime wedges for serving.

Combine adobo sauce, hot sauce, garlic, mustard, chili powder, cumin, and 1 teaspoon each salt and pepper in a zip-top bag. Add chicken, seal bag, and turn to coat. Chill at least 4 hours or up to 12 hours.
Preheat oven to 350°F. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Cook chicken, in batches (adding more oil as needed), until brown, 3 to 4 minutes per side; remove batches to a plate.
Return all chicken to the Dutch oven and slowly add beer. Simmer until slightly reduced, 4 to 6 minutes. Cover and bake until chicken is very tender, 40 to 45 minutes. Remove chicken and shred meat with two forks. Simmer cooking liquid over medium-high heat until slightly thickened, 4 to 6 minutes. Add chicken and toss to coat. Season with salt and pepper.
Serve with Jalapeño Ranch Coleslaw, tortillas, sliced radishes, cilantro, pickled jalapeños, carrots, and lime wedges alongside.


Banana Boats

An incredible campfire dessert with so many possibilities you’ll have to try them all. Recipe from Fresh Off The Grid

To make a classic banana boat

1 banana
2 tablespoons milk chocolate, (chopped from bar or chocolate chips)
8 mini marshmallows
1 graham cracker square

Take a banana with its peel still on and cut it down the middle (along the concave side). Not all the way through, but until the tip of your knife just grazes the peel on the other side. Pull the peel and banana slightly apart.
Stuff the chocolate and mini marshmallows (or other fillings, see notes) into the center of the banana.
Wrap the banana in foil. Place on a campfire or grill until fillings have melted and banana has warmed through, about 10 minutes.
Unwrap banana and top with crushed graham cracker. Enjoy!

Other creative fillings you could use!

STRAWBERRY HAZELNUT: Banana + Strawberries + Nutella + Chopped Hazelnuts
SAMOAS: Banana + Chocolate Chips + Caramel Sauce + Toasted Coconut
DULCE DE LECHE: Banana + Chocolate + Dulche de Leche Sauce + Coconut Shreds
VEGAN: Banana + Dark Chocolate + Dandies Mini Marshmallows
PB & C: Banana + Peanut Butter + Chocolate Chips
HONEY GINER: Banana + Honey + Candied Ginger + White or Dark Chocolate
BANANA SPLIT: Banana + Milk Chocolate + Marshmallows + Cherries
PECAN PRALINE: Banana + Pralines + Dark Chocolate

Apple Crisp

Mouthwatering, warm and unforgettable recipe. You have to try this one! Recipe from Fresh Off The Grid

2-3 apples, sliced ¼” thin
1 tablespoon oil or butter
1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

2 tablespoons bourbon
1/4 cup brown sugar
1 cup granola

In an 8″ or 10” cast iron skillet, over medium heat, sauté the sliced apples in a bit of oil or butter until beginning to soften, about 5 minutes.
Add the spices, bourbon, and sugar, and stir to combine. Continue cooking until the sauce thickens and the apples are tender, 5-10 minutes.
Remove from the heat and sprinkle the granola evenly across the top. Enjoy straight from the skillet or serve in individual bowls with a generous scoop of So Delicious coconut ice cream!