Camping Recipes

This collection of delicous camping recipes offers an alternative to the bland and expensive freeze-dried camping foods.

Many of these recipes are pre-prepared at home to make it easy to just heat and eat. Of course their are an unlimited number of the best nursing cami you can make at saltwater fillet knives. These are some of the more common and simplest. Check out amazon.com for a large selection camping cookbooks..

Recipe Categories

Meat Camping Recipes

1 of 5 Beef Camping Recipes

A-1 Steak

Ingredients

  • 1 steak per person, cut of your choice
  • pinch lemon pepper
  • pinch garlic
  • pinch black pepper

Instructions:
With a very
best lawn mower mulching blades (no or very little flame), lay your seasoned steaks on the grill. Let it cook until the bottom is almost golden, turn, and do the same to the other side. Watch your steak, don’t burn it. The trick is to not salt before cooking because this draws moisture to the surface. A dry steak is not good. Turn as many times as necessary to keep from burning until done to your taste. By cooking the outside fast, the juice is sealed in. By turning, you keep from burning the outside until the meat is done to your taste. Oh so good. Enjoy.

2 of 5 Beef Camping Recipes

Easy Hamburger Vegetable Foil

I make this easy dish right on the open fire. It is so simple and no clean up. My family loves it. Remember to poke holes in the foil away from the fire, it can cause a mess.

Ingredients:

  • 1 pound ground beef
  • 1 bag frozen mixed vegetables
  • Toni’s Cajun Spices
  • butter
  • salt and pepper, to taste

Instructions: Place all ingredients in heavy aluminum foil and fold to a form pouch. The meat cooks with the vegetables. I poke holes at the ends so the juice can run off and the meat can cook through. Can be cooked on a grill or open fire. Enjoy

3 of 5 Beef Camping Recipes

Beef Stew

Ingredients:

  • 1-2 pounds stew meat
  • 1 bag of frozen stew vegetables
  • 1 pouch of McCormick stew seasoning
  • 1/2 stick of butter
  • meat marinade of choice
  • heavy duty foil
Instructions: Marinate meat. I put the stew meat in an air tight container with marinade right after breakfast to be chilled in cooler for the dinner meal. When it is time for the dinner meal, cut foil in large enough piece to make pouch. Place frozen veggies, meat and some marinade on foil. Sprinkle season package on mixture and add the butter right on top. Fold foil into pouch and set right on top of fire or grill for about an hour to hour 1/2 until meat is done and tender.

4 of 5 Beef Camping Recipes

Easy Chili

Ingredients:

    1 to 1-1/2 pounds ground turkey
  • 1 medium onion, chopped
  • 1 can Mexican flavored stewed tomatoes
  • 1 can red kidney beans (or black beans)
  • 1 can corn, drained
  • 1-2 cans condensed tomato soup (to taste)
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
Instructions: Brown ground turkey with onions. (You can substitute chicken or hamburger for the turkey.) Add all other ingredients. Bring to a boil; then simmer for 10 minutes. Serve!

5 of 5 Beef Camping Recipes

Ground Beef Stroganoff

Ingredients:

  • 1 pound ground beef
  • 1 small onion,finely chopped
  • 1 can cream of mushroom soup
  • 1 teaspoon Worcestershire sauce
  • black pepper, to taste
  • granulated garlic, to taste
  • cooked noodles

Instructions: Brown meat in sauté pan. Discard fat. Add chopped onions and cook until transparent. Add cream of mushroom soup, Worcestershire sauce, black pepper, and garlic. Simmer. Serve over cooked noodles.
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Poultry Camping Recipes

1 of 3 Poultry Camping Recipes

Campfire Fajitas

Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 1 large green bell pepper
  • 1 large red bell pepper
  • 1 medium yellow onion
  • 5 cloves garlic, minced
  • 1/2 cup olive oil
  • 1 tablespoon salt
  • 1/2 teaspoon ground cayenne pepper
  • 1 tablespoon dried cilantro
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 2 tablespoons liquid smoke
  • 1 lime
  • 2 tablespoons Butter
  • flour tortillas
  • Guacamole
  • sour cream
  • shredded cheese

Instructions: At home: Slice chicken into 2-3 inch strips, place in a large zipper bag, add olive oil, garlic, liquid smoke and spices, and refrigerate. De-seed and core the peppers, slice them into 2-3 inch strips as well, then do the same with the onion. Place all of these together in an air-tight container and refrigerate.

At camp: Get a hot fire going and place the chicken across the campfire grate. While the chicken is cooking, in a large skillet melt the butter and add the vegetables. Sauté over medium heat, until the onions become translucent. Combine everything in a flour tortilla and enjoy!

2 of 3 Poultry Camping Recipes

Chicken Kabobs

Ingredients:

  • 4 chicken breasts
  • 2 yellow goose-neck squash
  • 2 zucchini squash
  • 1 medium yellow onion
  • 8 cloves of garlic (cooked if possible)
  • 1 red bell pepper

Instructions: Cut chicken into pieces, squash into 1″ thick coins, onion into wedges (kept in 2-3 layer pieces), and bell pepper into 2″ squares.

Place all ingredients on each of the kabobs, alternating as desired. For added flavor, surround the chicken with a clove of garlic and a wedge of onion, then continue with the rest of the vegetables. Continue to add each of the ingredients until kabobs are full.

Cook on grill rotating a quarter turn every five minutes until chicken is done.

3 of 3 Poultry Camping Recipes

Lemon Pepper Chicken

Ingredients:

  • 3-4 pound broiler/fryer chicken, cut up
  • 2 lemons
  • 2 cloves garlic
  • cracked black pepper to taste

Instructions: Rinse partially frozen chicken. Place in a secure plastic bag with the juice and pulp of two fresh lemons, two minced cloves of garlic (or more if you like) and 1 teaspoon freshly cracked black pepper (or more to taste). Place in cooler and marinate until the second night at camp.

Prepare grill or fire pit with coals at edges of cooking area, and grill chicken for approximately one hour (until juices run clear), turning frequently. Breasts will cook faster than dark meat. There is no need to baste.
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Fish Camping Recipes

1 of 3 Fish Camping Recipes

Butter Onion Trout

Ingredients:

  • fresh trout, any kind
  • 1 tablespoon butter
  • salt and pepper
  • 1 small onion, sliced

Instructions: Clean the fish. Leaving the fish whole, stuff the insides with butter, salt and pepper, and as many onions as will fit. Place stuffed trout on buttered foil and wrap up. Place over fire for 7-10 minutes. Open the foil pack, peel the skin off, and enjoy.

2 of 3 Fish Camping Recipes

Hillbilly Fish Wrap

Ingredients:

  • fresh catch of the day
  • 1 small onion
  • 2 potatoes
  • 2 carrots
  • zucchini or squash (optional)
  • salt and pepper
  • salad dressing

Instructions: Gut and scale your fish, but otherwise leave it whole. Wrap fish, vegetables, and spices in a heavy duty foil wrap. Place a liberal amount of salad dressing on fish and vegetables. Italian is best, but Ranch, Raspberry, or some other favorite will work also, experiment. Close the foil tightly so as to keep steam in during cooking. Place on medium heat grill or near coals of campfire. Cook gently until potatoes and carrots are cooked the way you like them. The hardest part is judging the heat needed so that things don’t burn, but end up being cooked. Remember the salad dressing will steam the vegetables.

3 of 3 Fish Camping Recipes

Lemon-Lime Salmon

Ingredients:

  • 1 lemon
  • 1 lime
  • 1 teaspoon cumin
  • 1 teaspoon garlic, minced
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 2 salmon steaks
  • salt and pepper

Instructions: Place salmon steaks on heavy duty aluminum foil. Grate lemon and lime into zest in a small bowl and set aside. Squeeze both lemon and lime over salmon steaks. Squeeze any remaining juice into the reserved bowl of lemon-lime zest. Sprinkle salmon steaks with olive oil, salt, pepper, garlic, and cumin. Slice the remaining lemon and lime and lay over salmon. Mix butter and lemon-lime zest, take a spoonful and dab over each salmon steak. Fold the foil around the salmon steaks. Place foil salmon pouches on grill or open fire and cook until salmon flakes.
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Breakfast Camping Recipes

1 of 3 Breakfast Camping Recipes

Campfire Eggs

Ingredients:

  • 1 dozen eggs
  • 1 pound bacon
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • small can chopped mushrooms
  • shredded cheddar cheese

Instructions: Cut bacon into thirds and put into large cast-iron skillet on camp fire (or stove), stirring to separate pieces. Cook until about 1/2 done, then add chopped veggies, and stir until bacon is crisp and veggies are tender. Meanwhile beat eggs in large bowl, adding a little milk if available, and stir into bacon mixture in skillet. Cook stirring constantly until eggs are set. Remove from fire and sprinkle with cheese.

2 of 3 Breakfast Camping Recipes

Breakfast Burritos

Ingredients:

  • 1 package tortillas
  • 1 dozen eggs
  • 1 pound ground sausage
  • 1 green pepper, diced
  • 1 package shredded cheddar cheese

Instructions: Pre-cook the sausage with the green peppers and store in a container. Crack eggs and bring in separate container. When ready to cook, use fry pan on grill, scramble the eggs, and add sausage mixture. Cook well. Warm up tortillas on grill just until soft. Fill up tortilla with eggs, sausage, and cheese, and roll up.

3 of 3 Breakfast Camping Recipes

Breakfast Hash

Ingredients:

  • 3-4 medium potatoes, diced into bite size pieces
  • 1 package smoky links, diced into bite size pieces
  • 1 medium onion, chopped (optional)
  • 1 cup sliced mushrooms (optional)
  • 1 cup diced red, green, yellow pepper (optional)
  • 8 eggs, beaten
  • 1 1/2 – 2 cups shredded cheddar cheese

Instructions: Cook potatoes for about 10-15 minutes, add the smoky links and any of the optional ingredients you choose, and cook until the potatoes are cooked through. Pour in the beaten eggs and cook until eggs are done. Top with shredded cheese and let melt (or mix in).
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Try these delicous camping recipes. Why eat bland and expensive freeze-dried camping foods when you can try the simple camping recipes.


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