Recipes for Summer Camping

It’s summer in Southwest Florida. Hot, humid, steamy summer. So, you’re escaping to the great beyond. The glory of the open road beckons. It’s the American dream – just you, a tent or a camper, the family mini-van, an endless variety of snacks, and a couple weeks of vacation stretching out in front of you and your children. Maybe you’re taking a cross-country road trip to the Grand Canyon. Or, maybe you’ve decided to spend some time in the mountains of North Georgia. Camping opens up a world of possibilities for cost-conscious families who want to unplug, build a shared experience, and get in touch with the natural world.

Though camping may sound idyllic, these types of trips require a great deal of planning and preparation, particularly when it comes to food. Tent camping requires either a plug-in camping refrigerator or large coolers for proper perishables storage. There are lots of ways to make meal preparation and cooking easy, and to involve the entire family.

Camping as a family requires several essential tools. Many families use a slow cooker or Instant Pot when at a site with a plug-in. Also, you’ll want some way to brew coffee – either a plug-in coffee maker or a percolator that can heat over a fire or stove top. Speaking of which, you’ll need a propane camp stove. They’re affordable, easy to use, and make life simpler while attempting to prepare food for the entire family (think scrambled eggs, steamed veggies, taco meat, pancakes, etc.) Also, keep in mind that most sites have grills along with a fire pit.

Need more guidance? Here are some tried and true recipes for your next trip.

Campfire Banana Splits

(Recipe submitted by Toni Boncella Blyth on allrecipes.com)

6 large bananas, unpeeled, stems removed

2 cups chocolate chips

1 package miniature marshmallows

Cooking spray and aluminum foil

Preheat the grill, or prepare your campfire. Spray four sheets of aluminum foil with cooking spray. Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Wrap the bananas with the foil, and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chocolate chips and marshmallows (about five minutes). Unwrap, and eat with a spoon.

Easy Foil Packs

(Recipe courtesy of Monica Meistrell)

1 pound ground beef or turkey

1 onion, diced

1 can corn

1 can black beans, drained and rinsed

1 pound diced potatoes

1 can diced tomatoes

1 jar salsa

Cooking spray and aluminum foil

Brown the meat in a skillet along with the onion. Remove from the heat, and drain the fat. Mix all ingredients together and store in freezer bags. When you’re ready to heat up the food, spray large sheets of foil with cooking spray. Place the food in the middle of the sheets of foil. Bring the long sides together, and make tight folds until the foil is flat up against the food. Tightly roll up shorter sides. Cook over hot coals or on the grill for 15-20 minutes. Let cool for a bit before eating.

Campfire Chili

(Recipe adapted from www.savingmoneycamping.com)

1 pound ground beef

1 large onion, diced

1 green pepper, diced

1 can corn

1 can black beans

1 can pinto beans

1 can kidney beans

1 can tomatoes with chilies

1 packet chili seasoning mix

1 packet ranch dressing mix

1 cup water

Salt and pepper, to taste

Brown the beef with the onion in a large stock pot. Remove from the heat, and drain off the fat. Stir in all remaining ingredients and place in large freezer bags. Refrigerate until ready to use. Place the mixture in a slow cooker on low for four to six hours.

Freezer Breakfast Burritos

(Recipe courtesy of www.beyondthetent.com)

1 onion, diced

1 green pepper, diced

1 package of breakfast sausage

1 pound bacon

1 pound red potatoes, cubed

1 pound cheddar cheese, shredded

12 eggs

½ cup milk

¼ cup olive oil

2 teaspoons paprika

Salt and pepper to taste

12 flour tortillas

Cook the bacon until crisp. Let it cool, and chop it into small pieces. Pan fry the breakfast sausage with the onion and green pepper. Strain the grease, and let it cool. Preheat the oven to 375 degrees. Toss the potatoes in salt, pepper, and paprika. Spread potatoes on a baking sheet, and bake for 15 minutes. Flip the potatoes, and then bake them in the oven for another 15 minutes until browned. Let them cool. Crack eggs into a medium bowl and add milk. Whisk. Scramble in a frying pan over medium heat until cooked through. Let them cool. Prepare burritos by adding cheese, eggs, potatoes, meat, peppers, and onions to the flour tortillas, one at a time. Fold the bottom of the tortilla up, then fold the sides and top in. Lay the burrito seam-side down on a baking sheet. Freeze for one hour. Wrap each burrito in tin foil and place in a large plastic bag. Store them in the freezer. When you are ready to eat them, place them on the outer coals of the campfire or on top of the fire grate to warm them up for 5-10 minutes.

Campfire Tex Mex White Bean Chicken Packets

(Recipe submitted by Karlynn Johnston on thekitchenmagpie.com)

1 can navy beans, drained and rinsed

1 10-ounce can diced tomatoes, drained

1 can of corn

1 tablespoon Mexican spice blend

4 boneless skinless chicken breasts, chopped

½ cup shredded Mexican blend cheese

Chopped green onion

Aluminum foil

Combine all ingredients, except for the cheese and green onion, in a large bowl. Store in a freezer bag prior to preparing packets. Place ¼ of the mixture on each of four large foil squares. Fold up the foil into packets so the mixture won’t leak. Place on a grill or grate over a campfire. Cook for 25 minutes, turning the packets occasionally so that everything is cooked evenly. When the chicken has been cooked thoroughly, remove from the heat and cool slightly. Top with cheese and green onions.