We’ve all cooked up hot dogs and s’mores around a campfire, but avid campers will likely grow tired of these repetitive meals. Change up your typical camp breakfasts and dinners with this list of unique, yet easy, camping meals to enjoy on your next camping trip. From deluxe nachos to comforting curry, your taste buds will thank you for a new variety of meals cooked by the campfire.
The pancake-making process often results in an excessive amount of flour coating the kitchen, but this breakfast favorite doesn’t have to be difficult! These banana pancakes are made by mixing only bananas and eggs together to create a breakfast that’s fluffy, sweet, and nutritious. Add vanilla extract, walnuts, or chocolate chips to pack in more flavor.
Mash banana until it has the consistency of a pudding.
Stir in eggs until everything is evenly combined.
Heat your pan on medium, and coat the pan with butter.
Drop in a small circle of the batter, and cook for about 45 seconds before flipping.
Cook the mixture until it’s golden brown.
Serve with butter and syrup.
This favorite Mexican dish works best with tortillas that are slightly stale, perfect for when you weren’t able to eat the whole tortilla bag while still fresh. This breakfast is on the heavier side and will satisfy almost any hungry camper.
6 corn tortillas
Can of red chile sauce
Cut tortillas into six parts.
Heat a generous amount of oil in a pan, and begin to fry the tortillas, one layer at a time. Once golden brown, place tortillas on a paper towel to soak up extra oil.
Add sauce to the pan. Once hot, add tortilla chips and gently stir.
Push tortillas to the side of the pan. Fry two eggs on the open side of the pan. Sunny side up is recommended, but scrambled works too.
Garnish with cojita cheese and cilantro, and dig in.
Somewhat similar to Chilaquiles but without the carbs, shakshuka is a popular meal across North Africa and the Middle East. Spicy and hearty, you can cook it for breakfast or dinner.
Can of peeled tomatoes
Red bell pepper
Heat oil, and add chopped bell peppers and onions. Stir and let simmer until brown.
Add spices, and cook for about one minute.
Add the can of tomatoes. Reduce heat, and let simmer for about 10 minutes.
Crack the eggs into the sauce. Cover the pan, and let eggs cook until the whites are solid and the yolk is to your desired consistency.
Top with feta cheese and parsley. Serve with toast.
4. “Fancy” Beans on Toast
This British breakfast is unusual for Americans, but it’s filling, healthy, and easy way to start your day with a protein-rich breakfast. While it’s traditionally a very simple meal, you can opt to make the toast a bit more interesting. Try this recipe if you’re looking to take beans on toast a step further.
Can of baked beans
Heat baked beans in a pan.
If you have a two-burner stove, simultaneously toast bread in another pan.
Chop basil, and halve grape tomatoes. Set aside.
Once beans are hot, add to toast.
Top with tomatoes, basil, and parmesan.
5. Chickpea Scramble
Egg scrambles are undoubtedly a breakfast staple, but why not try something new? Chickpea scrambles are delicious and stacked with nutrients, including protein, fiber, magnesium, and more. If you’d still like to get your egg fix, ddd two over easy eggs on top, or even scramble them into the dish.
Heat oil into a pan, and add chopped zucchini, bell pepper, and red onion. Saute.
Chop fresh garlic, and add to veggies.
Add the chopped sausage, and cook all the way through. Opt for veggie sausage to make this dish vegan.
Drain liquid from canned chickpeas. Pour chickpeas into the pan and stir. Once hot, serve.
6. Campfire Nachos
Nachos while camping? Sounds like a dream. Fortunately, it’s easier than you might think. While a dutch oven is ideal, you can also cook nachos in a pot as long; leave a splash of water at the bottom to create steam to melt the cheese. This will also soften the chips slightly. If you have a grill, add carne asada to make these even more delectable.
Coat the bottom of the dutch oven in a thin layer of oil to avoid sticking.
Place a layer of tortilla chips, cheese, and beans. Create three more layers, using an even amount of ingredients per layer.
Once the cheese is almost fully melted, add avocado, cilantro, and the juice from the lime.
Take the oven off the fire, and serve with salsa.
7. Stuffed Zucchini Boats
Spent your day boating? Why not have a zucchini boat for dinner? This meat and veggie dinner can be eaten solo or paired with potatoes, rice, or a salad if you want to keep your dinner low carb.
Can of tomato paste
Layer your pan with oil, and cook sausage all the way through.
While the sausage is cooking, cut zucchinis in half lengthwise and carve out the inside to create space for your stuffing.
Add a layer of tomato paste to each zucchini half.
Once the sausage is cooked, add it to the inside of the zucchini.
Top with cheddar cheese.
Place zucchini boats into the pan, making sure there is oil to avoid zucchini bottoms from sticking or burning.
Add a small splash of water to the pan, and cover to trap steam.
Steam for five to eight minutes, or until cheese is melted and zucchini is tender.
8. Mediterranean Quinoa Salad
Quinoa is known for its abundant health benefits, including high levels of fiber, B vitamins, iron, and more. It’s also gluten-free. Quinoa cooks quickly and easily; just add two parts water to one part quinoa and boil. Keep in mind quinoa expands while cooking: 1 cup of uncooked quinoa will become 4 cups of cooked quinoa! If you’re in the mood for a refreshing, filling lunch or dinner, opt for this veggie quinoa salad.
Add one part quinoa and two parts water into a pot. Set heat on medium-high, and bring to a boil. If cooking for two, use 1/4 cup of uncooked quinoa. This will yield two cups of cooked quinoa, plenty for your salad.
While quinoa is cooking, finely chop your cucumber and onion, and add to a large bowl.
Halve the pitted olives and grape tomatoes.
Once quinoa is cooked, let cool. Add to salad.
Add two tablespoons of olive oil and juice from a few lemons. Top with feta cheese and season with salt and pepper.
9. Buffalo Cauliflower Tacos
This twist on traditional tacos requires close very little effort and is a fan-favorite for vegetarians and meat eaters alike.
Add cauliflower florets and a tablespoon of oil to your pan at medium heat. Stir and simmer for five to ten minutes.
Add buffalo sauce, and mix evenly, coating all sides of cauliflower.
Add a small splash of water. Cover to steam for five minutes or until tender.
Fill tortillas with chopped romaine lettuce, and add scoop of buffalo cauliflower.
Top with avocado and a drizzle of ranch dressing.
10. Chickpea Curry
Enjoy chickpea curry for a warm, comforting, and affordable dinner. This dish takes under 20 minutes to make, and none of the ingredients require refrigeration so it’s ideal for limited cooler space.
Can of chickpeas
Can of coconut milk
Curry paste of choice
Add oil to a pan, and saute onion and garlic on medium heat for a few minutes.
Pour in coconut milk, and mix with one tablespoon of yellow, green, or red curry paste. Add more curry paste for bolder flavor.
Drain chickpeas, and add to pan, stirring for a few minutes.
Squeeze lime juice onto curry, and top with fresh chopped basil. Serve with basmati rice.
11. Beefy Lasagna
While regular spaghetti is a popular one-pot camp dinner, most people are surprised to learn how simple and delicious camp lasagna can be. Invest in a Dutch oven if you don’t have one, and reap the rewards of your investment!
1 Pack of oven-ready lasagna noodles
8 ounces of ricotta cheese
1-2 bags of shredded mozzarella
2 jars of marinara sauce
Saute chopped yellow onion and garlic. Add 8 to 26 ounces of ground beef, and cook until meat is browned.
Add marinara, and let simmer.
Separately mix ricotta cheese with egg.
Oil your Dutch oven, and begin a layer of lasagna noodles.
Spread a thin layer of the meat mixture over the noodles, topped by a thin layer of mozzarella.
Add another layer of noodles, topped by mozzarella and ricotta. Repeat this process until you have three to four layers.
Place Dutch oven on the stove at medium heat. Let sit on the stove for 25 minutes, checking throughout to make sure noodles and cheese are melted.
Remove from the stove, and keep covered for another 10 minutes to let the noodles absorb the flavors. Serve.
12. Chicken Lettuce Wraps
This light and tasty meal makes a healthy lunch or a light, yet satisfying, dinner. The blend of hot savory chicken with cold, crispy lettuce is rich in protein and low in carbs.
Creamy peanut butter
Spicy chili paste
Heat sesame oil in a pan, and add ground chicken on medium heat.
Use a spoon and a bowl to mix about three tablespoons of soy sauce with two tablespoons of peanut butter. Add one tablespoon of chopped fresh ginger.
Add sauce to the chicken. Stir until the chicken is fully cooked.
Scoop chicken into a lettuce leaf. Top with sriracha.
13. One-Pot Shrimp Fried Rice
Craving Chinese food? Fried rice will hit the spot! Also a great group meal, use a bag of pre-cooked rice to make this cooking process extra breezy.
Shrimp, peeled and deveined
Bag of cooked Rrce
Green bell pepper
Saute chopped carrot and bell pepper in two tablespoons of sesame oil.
After a few minutes, add uncooked shrimp along with chopped fresh ginger and garlic. Let simmer until the shrimp is fully cooked and appears white instead of translucent.
Add rice and a few tablespoons of soy sauce. Stir and push all ingredients to one side of the pan.
Add two to three eggs on the other side of the pan and scramble. Once cooked through, mix eggs into rice mixture.
Serve with chopped scallions.
14. Pecan Apple Coconut Crisp
End your day with this lightweight, pie-like dessert that takes about ten minutes to make. It’s sweet and satisfying, but still relatively healthy. Sweet dreams!
Handful of granola
Add two handfuls of freeze-dried apples to a pot, along with a tablespoon each of brown sugar and cinnamon, and a few ounces of water.
Once apples have softened, add a scoop each of granola, shredded coconut, and pecans.
Stir and taste. Add sugar to taste, and enjoy.
15. Banana Nutella Roll-Ups
3 small flour tortillas
Add a layer of Nutella to each tortilla, followed by slices of banana.
Roll into a taquito-like wrap.
Add a half cup of canola oil into your skillet on high heat.
Place rollups into the oil, and fry for about one minute on each side.
Once inside is warm and gooey, remove from pan.
Top with cinnamon and powdered sugar.
Indulge in Nature
Whether you’re relaxing at the campsite or returning from a sandbagged multi-pitch in your favorite climbing pants, savoring a proper meal is a staple of every camping trip. From the desert to the mountains, these meals will re-energize you for the trails ahead. Take the road less traveled with KÜHL.
Nancy Raven Kirk Nancy is a writer, traveler, and outdoor enthusiast originally from Los Angeles. She's had work published in the L.A. Times, OC Weekly, and various other publications. Check out her website at www.copybykirk.com.
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