Breakfast Camping Recipes (serves ~6 people)
(can be adjusted for any quantity of campers)
- Olive Oil
- Frozen Hashbrowns
- Your choice of meat (chorizo, breakfast sausage, ham, bacon, etc)
- 2 Eggs/person
- Taco Seasoning
- Sour Cream (or Yogurt as a substitute)
- Tortillas (flour or corn)
Heat a few tablespoons of olive oil in large skillet. Add hashbrowns and cook for 1 minute, stirring continuously.
Add in your meat of choice and continue to cook, stirring occasionally until both have browned (about 8-10 minutes). Note: if the meat is very greasy, you can cook it separately and drain it before adding it to the cooked hashbrowns.
Whisk eggs in separate bowl. Add taco seasoning. Pour eggs into skillet with hashbrowns and meat. Stir frequently until eggs are set. Warm tortillas, and place desired amount of egg mixture onto each tortilla. Add Salsa, Sour Cream, Cheese as desired. Roll up and enjoy!
Lunch Camping Recipes
Chicken Gyro Wraps (serves ~6 people)
- Greek Yogurt
- Feta Cheese
- Grape/Cherry tomatoes
- 2 Lemons
- Red Onion
- 2 lb boneless chicken breast or thigh (or 1 pre-cooked rotisserie chicken)
- Olive oil
- Salt & Pepper
Dice or grate cucumbers (pour off any excess liquid). Add to yogurt. Add garlic, dill, and lemon juice.
Salad Toppings Dice/quarter the tomatoes, dice the red onion, & chop parsley. Mix with the tzatziki dressing, and season with salt and pepper
Chicken (if raw) Heat up a wok with a few tablespoons of olive oil. Sear the chicken for 7 minutes – add water, bring to a boil, flip chicken until cooked ~15 mins. Once cooked let cool enough to shred the chicken. Add the shredded chicken back to wok with more olive oil, oregano, rosemary, and salt and pepper to taste. Serve with pita bread.
Dinner Camping Recipes
Pesto Chicken Pasta (serves ~6 people)
- Box of pasta
- 1lb Boneless chicken breast or thigh (can be skipped, for a vegetarian camping recipe option)
- 1 jar/2c Pesto
- 1 jar/1c Sundried tomatoes (cut the sun-dried tomatoes in half or in strips if they’re big, drain the oil off & reserve)
- ½c pine nuts
- Parmesan cheese
Cut the chicken into bite-sized pieces. Cook the chicken in a few tablespoons of the reserved oil from the sundried tomatoes. Toast the pine nuts in a small pan on low while chicken is cooking; make sure to watch them, though – they can burn quickly! Cook pasta according to packaging. Combine additional ingredients and serve with salad.
Vegan Camping Recipes
Vegan Coconut Sweet Potato Soup (serves ~6 people)
- 2-3 cans Veggie Broth (~6-8 cups) OR ¼ jar of veggie bullion + water
- 1-2 cups of uncooked rice
- 3-4 cloves of Garlic (minced)
- 1/2 yellow onion, diced
- 1/2 Serrano Chili (if you like spice)
- 2 cans of Coconut milk
- 2-3 Sweet potatoes, diced
- 1 Small Bag/Bunch of Kale, washed and cut into small pieces.
- Turmeric powder
- Ginger powder
- Fresh cilantro (optional)
- Lime wedges (optional)
Prepare rice as directed on package, set aside.
Bring the veggie broth to a boil, and add in coconut milk. Bring this back to a simmer. Add in onion, sweet potato, chili, garlic and spice to taste. Cook for 15 mins until sweet potatoes are soft. Add kale and let cook for 5 more minutes to let soften.
Serve over rice, add sriracha if desired. Garnish with cilantro/lime.
- Box of Israeli couscous (big grains) about 2 servings per box – double check servings per box
- 3 Tbs olive oil (plus more for “dressing”)
- 3-4 cloves garlic
- 1/2 yellow onion
- 1/2 lb Green Beans
- 1/2 Red, yellow, or green bell pepper
- 1/2 bunch radishes (4-5)
- 1/2 can corn off the cob
- Cilantro or basil
Cook couscous according to box. Saute garlic and onions in olive oil. Add diced veggies and cook to al dente. Mix al dente veggies and couscous together. Add corn, radish and cilantro/basil raw, add more olive oil if needed for moisture.
Dessert Camping Recipes
Banana Boats (1 per camper)
- Aluminum foil
- Chocolate/Nutella/Peanut Butter
- Marshmallows, Chopped nuts, etc.
Slice a slit in the inside curve of a banana lengthwise while the peel is still on, making a “boat”. Place this in a large square of aluminum foil (this will need to wrap all around the banana, so maybe 20″ square. Stuff your banana with chocolate, Nutella and/or peanut butter or sprinkle with cinnamon. Add anything else you want! Wrap the foil tightly and toss your parcel directly into the fire/coals for a few minutes. Carefully remove, check to see that contents inside are melted to your preference, and enjoy!
- Graham Crackers
- Chocolate Bar of choice (Hersheys and Reeses are our favorites!)
Put a stick through your marshmallow, long enough that the marshmallow can be roasted without endangering your arm. Be careful to use a stick that isn’t chemically treated (lumber) or secretly poison oak. Trust us.
Prepare graham cracker by first breaking it into two pieces. Cover one of those halves with chocolate. Make sure it’s nearby and ready to receive your melted marshmallow BEFORE you start roasting.
Roast your marshmallow over the fire till golden all around (it’s an art, and a personal preference). Then, squish the toasted marshmallow on top of chocolate graham cracker with its plain counterpart. Allow your masterpiece to rest a few minutes so heated marshmallow can melt the chocolate a bit, then devour. Repeat as desired.
These camping recipes may require a stove, propane tank, pots, pans, dishes and other kitchen tools, though some can be accomplished with nothing more than a roll of aluminum foil! No worries, though – all of these tools are included on our 3-day Camping Escape Tour in Yosemite National Park!
…And when all else fails, there’s always PB&J.