Healthy (and Easy) Campfire Meals
There is no better time to head outdoors for a camping trip! But just because you are away from your kitchen doesn’t mean you have to limit yourself to hot dogs and S’mores. Plus, properly fueling yourself will give you more energy for adventure! Each meal below is easy to prepare, well-balanced, and packed with quality nutrition to keep you feeling great all day long.
Campfire frittata (serves 4)
What you’ll need: Cast-iron pan with a lid, 6 eggs, 1 pint cherry tomatoes (halved), 1 onion (sliced), ½ cup cheese (shredded), 2 tablespoons olive oil, salt & pepper to taste
Instructions: Put olive oil in cast iron pan and place over the fire to warm up. Add the onion and saute until soft and beginning to brown. Mix eggs, cheese, and tomatoes together in a bowl and season with salt and pepper. Pour mixture into the heated pan with onion and cover with lid. Cook until the frittata has puffed up, 10-15 minutes.
Breakfast burritos (serves 4)
What you’ll need: Cast-iron pan with a lid, 4 eggs, 1 bell pepper (cut into strips), 1 onion (cut into strips), 1 cup cheese (shredded), 4 tortillas, 1 cup salsa, olive oil, salt & pepper to taste
Instructions: Heat olive oil in cast iron pan over fire. Once heated, add pepper and onion strips and cook for 5 minutes. Once done, place in a bowl. In a separate bowl, scramble eggs and season with salt and pepper. Add more oil to cast iron and cook eggs. Once cooked, assemble eggs, veggies, cheese, and salsa in tortillas.
Granola Banana Boats (serves 4)
What you’ll need: Aluminum foil, aluminum tray, 4 bananas, ½ cup granola (2 tablespoons per banana), ¼ cup maple syrup (1 tablespoon per banana)
Instructions: Slice off the inside curve of each banana with a knife (slicing off mostly peel). Scoop a little bit of banana out with a spoon and discard or eat. Place bananas on aluminum tray with cut sides upright (resembling a boat). Fill each boat with 2 tablespoons of granola and drizzle each with 1 tablespoon of maple syrup. Wrap the entire tray in aluminum foil and set it above on a rack or close to the fire (not directly on the fire). Cook for 10-15 minutes or until soft.
Fully loaded instant oatmeal (serves 4)
What you’ll need: Pot or kettle for boiling water, mason jars (1 per person), 2 cups quick cooking oats (½ cup per jar), 1 teaspoon cinnamon (¼ teaspoon per jar), 4 tablespoons dried cranberries or raisins (1 tablespoon per jar), 8 tablespoons nuts (2 tablespoons per jar)
Instructions: Place all ingredients in jars and shake to combine. Add boiling water until it covers the top of each mixture (½-1 cup). Stir and let sit for 5 minutes until the oats are soft.
Chicken & veggie foil packs (serves 4)
What you’ll need: Large zip lock bag, aluminum foil, 4 boneless/skinless chicken breasts (cut into cubes), 4 small potatoes (cut into cubes), 3 bell peppers (cut into strips), 2 onions (cut into strips), 1 8 oz package of mushrooms (sliced), ¼ cup olive oil, juice of 1 lemon
Instructions: Combine all ingredients in a zip lock bag and mix well. Cut 4 large sheets of aluminum foil, and evenly divide the mixture on each. Place another sheet on top of each mixture, tightly wrapping each by rolling the edges in. Top with one more sheet to double wrap and secure. Cook on hot coals of the campfire, 40-60 minutes or until chicken is fully cooked and veggies are tender.
Caprese chicken foil packs (serves 4)
What you’ll need: Grill grate, aluminum foil, 4 boneless/skinless chicken breasts (seasoned as desired), 1 cup pesto, 2 large tomatoes (sliced), 4 slices mozzarella cheese
Instructions: Cut 4 sheets of aluminum foil (about 12 inches long each), and place chicken in the center of each. Layer chicken with pesto, tomatoes, and mozzarella. Fold the sides of the foil completely over, sealing each chicken packet closed. Place on grill grate over campfire for 45-60 minutes, or until chicken is fully cooked and cheese is melted.
Lime shrimp & veggie foil packs (serves 4)
What you’ll need: Large ziplock bag, aluminum foil, grill grate, 1 lb shrimp (peeled/de-veined), 2 ears of corn (cut into quarters), 2 zucchinis (sliced into half moons), 2 limes (sliced into rounds), 2 tablespoons cilantro (chopped), 2 tablespoons olive oil, salt & pepper to taste
Instructions: Combine all ingredients in a ziplock bag and mix well. Cut 4 large sheets of aluminum foil, and evenly divide the mixture between each. Seal each pack by wrapping each of the edges in. Place on grill grate over campfire and cook about 30-40 minutes, or until shrimp is pink and veggies are tender.
Important food safety tips:
Keep any raw meat or fish packed in ice until you are ready to cook
Store food in air-tight bags or containers
Do not leave food out longer than 1 hour
Avoid leaving food unattended while cooking
Keep hands and utensils clean with eco-friendly wipes or soap
Other Sources:
https://www.delish.com/cooking/recipe-ideas/g2854/foil-pack-recipes/?slide=2
https://damndelicious.net/2015/10/13/pesto-caprese-chicken-in-foil/
https://www.freshoffthegrid.com/easy-camping-breakfast-ideas/
