Camping Cuisine

Camping Cuisine

Thank you so much to my great subscribers and friends for all the yummy recipes and ideas you sent. My camping menu looks SO creative!
Disclaimer: Not all ideas are healthy!

Kim:
– Mix pretzels, M&M’s, & peanuts for trail mix
– Cook soup and rolls at home – reheat at campsite
– Cook biscuits in Dutch oven

Amanda:
– Pasta salad

Kelly:
– Meatless Spaghetti – can of spaghetti sauce, fresh onion, bell pepper, noodles – slice & fry vegetables when you are ready to eat and add sauce. Serve over pasta
– Canned roast beef with instant mashed potatoes
– Chili, Chips, & Cheese – can of favorite chili heated and served over BBQ Corn Chips & sprinkled with cheese
– Can of chicken combined with 1/2 can cream of chicken soup, small amount dry milk/water – Serve over rice
– Canned Shrimp – season with lemon pepper and creole seasoning, stir in 8 ounces softened cream cheese – use as spread for toast, crackers, or pita bread
– Cruise the “canned” meats aisle and brainstorm – packets of tuna are lighter for making croquettes
– Bean Burritos

Stephanie:
– Baked potatoes in the hot coals of the campfire. You can warm up a can of chili to top the potato.
– On the trail lunches–string cheese, fruit, homemade granola, Kashi bars

Angie:
– Pizza cooked on over a fire…cook stove might work just as well. Spray baking stone and cook premade pizza dough from can on one side then flip. While other side is cooking add whatever you like to top…should be done when your sauce starts bubbling.

Aunt Marilyn:
– S’mores

Samantha:
– Uncle Bens rice packets with the packaged chicken all on a Tortilla with packet of ranch dressing

Carol:
– Homemade granola snacks in sandwich bags

Melissa:
– Combine ground beef, potatoes and onions in foil packets, bury them in the coals of the campfire, and cook (note – must make sure beef gets to proper temperature and critters don’t enjoy your dinner first! ๐Ÿ™‚

Jan:
– Omelets:
2 eggs
2 slices ham, chopped (optional)
1/2 cup shredded Cheddar cheese
1 tablespoon chopped onion (optional)
1 tablespoon chopped green bell pepper (optional)
2 tablespoons chopped fresh tomato (optional)
1 tablespoon chunky salsa (optional)
2 fresh mushrooms, sliced (optional)

Crack eggs into large resealable freezer bag. Press out most of the air and seal. Shake or squeeze to beat the eggs. Open bag, add ham, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much air as you can and seal bag.

Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag and let the omelet roll onto a plate. The omelet should roll out easily.
(note – be careful of steam in the bag)
Additional note – not exactly sure how safe this is with plastic bags but it’s a really cool idea!