We are getting sick of hot dogs and hamburgers. Looking for some new ideas for meals we can easily prepare while camping. They can be something you cook over a campfire, or on a BBQ, or in an oven. Something our young kids would eat would be a bonus (nothing "yucky").
Thanks!!
2004 Cougar 301 BHS "MEGACASPER" 2007 Dodge/5.9L Cummins/3500 SRW Megacab/48RE/4x4/3.73/10,100# GVWR
RV and truck weight = ~20,000# Hypertech Max Energy
Wife makes it a point to have me cook during camping season, but she gets to select the meals.. Lunches are BRAUTS, Italian suasage, polish dogs, hmmm, dogs and burgers. Dinners are siskabobs, steaks, ribs, chicken breasts, etc. Wife uses a BBQ cookbook to give other ideas for the BBQ only. Its great to have the corn on the cob on the BBQ too.. Okay I am getting hungry...
Try this: http://texascook.com/
Hope this helps
Richard and Cheryl
-2003 National Tradewinds 37LE DP
-2001 Suzuki Grand Vitara Dingy
how about fish sticks, chicken nuggets or meatballs?
TexasShadow
Holiday Rambler Endeavor LE/ 3126B Cat
BMW K75 on Rear Carrier
Jeep Grand Cherokee Toad
M&G aux brake system
Datastorm 3990
611 watts solar power
Always remember you're unique, just like everyone else.
We've taken to having hot pockets for lunch. Easy in the micro.
Some other easy ideas are: Mac & cheese, Pot Pies, Chicken nuggets, chili & corn bread, 1/2 stick of cream cheese mixed w/ 1 can of Dennison's chili (eat with corn or tortilla chips), Tuna helper, spagetti. Not the healthest but heck they are easy and usually 1 pot meals.
1 lb boneless beef sirloin or top round stead, ¾ inch thick
2 tablespoons vegetable oil
2 cups sliced mushrooms (about 6 oz)
1 medium onion, sliced (about ½ cup)
1 can cream of mushroom soup
½ cup water
2 tablespoons Dijon-style mustard
3 cups hot cooked rice
Slice beef into very thin strips. In medium skillet over medium-high heat, heat half the oil. Add beef in 2 batches and cook until browed, stirring often. Set beef aside. Reduce heat to medium. Add remaining oil. Add mushrooms and onion and cook until tender. Add soup, water and mustard. Heat to a boil. Return beef to pan and heat through. Serve over rice.
Beefy Corn and Poblanos
Prep Time: 25 minutes
Serves 5
8 oz (3 cups) uncooked rotini (spiral pasta)
1 lb ground beef
1 ½ cups frozen corn
2 fresh poblano chiles, seeded, chopped (can use green chiles instead)
½ teaspoon cumin
4 oz (1 cup) shredded Monterey Jack cheese
1 (8 oz) container sour cream
½ cup milk
Cook rotini to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add corn, chiles, salt and cumin; cover and cook over medium heat for 4-6 minutes or until vegetables are crisp-tender, stirring occasionally.
Add cooked rotini, cheese, sour cream and milk; mix gently. Cook 2-3 minutes or until thoroughly heated , stirring occasionally.
½ cup Bisquick
12 saltine crackers, crushed
1 teaspoon seasoned salt
¼ teaspoon pepper
1 egg
2 tablespoons water
8 boneless pork chops ½ inch thick
Mix Bisquick, cracker crumbs, seasoned salt and pepper. Mix egg and water. Dip pork into egg mixture, then coat with Bisquick mixture. Spray nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 8-10 minutes, turning once, until pork is slightly pink in center.
Casserole dish of some kind...
Couple cans of cream of mushroom soup,
Instant rice, equal part rice & water.. then add more water
Frozen chicken breast
Lil garlic, onion and basil and french fried onions in the can
Bake it for an hour or so, lil added extra water because the chicken will absorb some, and because of baking, you loose a little
...when chicken is done, grate some peperjack cheese on top, put back in on broil until cheese is brown
Then mix up some jiffy cornbread mix, (make it just a LITTLE runny)
poor this on top, put back in oven uncovered until brown. Very yummy, easy, and VERY CHEAP
1 lb ground beef
½ cup chopped onion
1 can barbecue beans or pork and beans with molasses
1 can tomato soup
1 teaspoon chili powder
¼ teaspoon garlic powder
1 can refrigerated flaky biscuits
1 cup shredded cheddar or American cheese
Heat oven to 375°. In large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in beans, soup, chili powder and garlic powder; mix well. Bring to a boil. Reduce heat; simmer 5 minutes. Separate dough into 10 biscuits. Spoon hot beef mixture into ungreased 8 inch square glass baking dish. Arrange biscuits over hot mixture. Sprinkle with cheese. Bake for 20-25 minutes or until biscuits are golden brown and mixture is bubbly.
Easy Tuna Casserole
Use a pan large enough to hold all this.
1 can chicken broth
1 ½ can water
1 bag wide noodles
2 cans light tuna in water drained
1 can cream of mushroom soup
1 can of mushrooms (stems and pieces)
½ cup of parmesan cheese
1 cup of Italian bread crumbs
Put chicken broth and 1 ½ cans of water in pan. Add noodles and cook until just tender. DO NOT Drain. Add cream of mushroom soup, mushrooms and tuna. Mix all together. Add parmesan cheese and mix that in. On top add bread crumbs. Heat through and serve.
In large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Stir in flour, bouillon and steak sauce. Gradually stir in milk. Cook and stir 4-6 minutes or until mixture boils and thickens, stirring frequently. If desired, serve over mashed potatoes or cooked rice.
Lo Mein
Prep Time: 20 minutes
Serves 3
½ lb ground beef, chicken, or beef strips
1 Green Giant Create A Meal! Frozen Lo Mein Stir Fry Meal Starter
2 tablespoons hoisin sauce
1 cup fresh bean sprouts
Brown meat in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add frozen sauce from meal starter and hoisin sauce to skillet. Cover; cook over medium heat until sauce is thawed, stirring occasionally. Stir in frozen vegetables and noodles from meal starter. Cover; cook 7-10 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in bean sprouts. Cook an additional 2-3 minutes or until sprouts are tender, stirring occasionally.
2 tablespoons vegetable oil
6 pork chops, ½ inch thick
1 medium onion, sliced (about ½ cup)
1 can cream of celery soup
¼ cup water
In medium skillet over medium-high heat, heat half the oil. Add chops in 2 batches and cook 10 minutes or until browned. Set chops aside. Reduce heat to medium. Add remaining oil. Add onion and cook until tender. Pour off fat. Add soup and water. Heat to a boil. Return chops to pan. Reduce heat to low. Cover and cook 5 minutes or until chops are no longer pink.
Chicken
1 tablespoon margarine or butter
2/3 cup Bisquick
1 ½ teaspoons paprika
1 ¼ teaspoons salt
¼ teaspoon pepper
Heat oven to 425°. Remove skin from chicken if desired. Melt margarine in rectangular baking dish or pan, 13x9x2 inches, in oven. Mix Bisquick, paprika, salt and pepper; coat chicken. Place skin side down (meaty sides down in skinned) in pan (pan and margarine should be hot). Bake uncovered 35 minutes. Turn; bake about 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
30 Minute Skillet Lasagna
1 ½ lb ground beef
3-4 cups of noodles or 8 oz pkg. package of wide cut noodles
2 cups small curd cottage cheese
1 pkg of spaghetti sauce mix
1 teaspoon oregano
1 teaspoon parsley flakes
1 teaspoon basil
3 cups tomato juice or canned tomatoes
1 tablespoon sugar
Brown beef. Add all ingredients and bring to a boil. Simmer 30 minutes on top of the stove, sprinkle with mozzarella on top before serving. Do not need to bake. Place in casserole or pan. Cut in squares and serve with crusty rolls/bread. You may keep this warm in the oven.
1 ½ lb. ground beef or Italian sausage
1 15 oz. can Italian-style tomato sauce
1 ½ cups shredded mozzarella cheese
1 10 oz package (10) refrigerated biscuits
sliced mushrooms, olives or pepperoni – optional
Preheat oven to 400°. In a large skillet, cook ground beef until brown, stirring frequently. Drain off fat. Stir in tomato sauce; heat through. Transfer mixture to a 2-quart baking dish. Sprinkle with cheese. Flatten each biscuit with your hands; arrange the biscuits on top of the cheese. Bake for about 15 minutes or until biscuits are golden.
8 oz ground beef
1 medium onion, chopped
1 teaspoon chili powder
½ teaspoon ground cumin
1 15 oz can pinto beans, rinsed & drained
1 4 oz can diced green chile peppers, undrained
1 8 oz carton sour cream
2 tablespoons all-purpose flour
¼ teaspoon garlic powder
8 6 inch corn tortillas
1 10 oz can enchilada sauce
1 cup shredded cheddar cheese
Preheat oven to 350°. In a large skillet, cook ground beef, onion, chili powder, and cumin until meat is brown and onion is tender. Drain off fat. Stir in pinto beans and green chile peppers; set aside. In a small bowl, stir together sour cream, flour, and garlic powder until combined; set aside. Place half of the tortillas in a lightly greased 2-quart rectangular baking dish, cutting as necessary to fit. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers.
Cover with foil. Bake for 30 minutes. Uncover; sprinkle with cheese and bake about 5 minutes more or until heated through. Let stand 10 minutes before cutting into squares.
Green Chile’n Cheese Biscuit Bread
1 can refrigerated Flaky Biscuits
1 tablespoon butter, melted
¼ teaspoon chili powder
3 tablespoons canned green chiles, drained
½ cup shredded Colby/Monterey Jack cheese
Heat oven to 400°. Lightly grease cookie sheet. Separate dough into 10 biscuits. Place 1 biscuit in center of a round stone or cookie sheet and arrange remaining biscuits in circle, edges slightly overlapping, around the center biscuit. Gently press out to 10 inch circle.
In small bowl, combine butter and chili powder; brush over biscuits. Sprinkle with chiles and cheese. Bake for 10-17 minutes or until deep golden brown. To serve, pull apart warm biscuits.
1 lb ground beef
1 medium onion, chopped (1/2 cup)
1 envelope taco seasoning mix
1 can (4 oz) chopped green chilies, drained
¾ cup Original Bisquick
1 ¼ cup milk
3 eggs
1 cup shredded Colby-Monterey Jack or Cheddar Cheese
Heat oven to 400°. Grease pie plate, 10x1 ½ inches. Cook beef and onion in 10 inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix. Spread in pie plate. Sprinkle with chilies. Stir Bisquick, milk and eggs until blended. Pour into pie plate. Bake 25 minutes. Sprinkle with cheese. Bake 8-10 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Speedy Mexican Beef Skillet Dinner
Prep Time: 20 minutes
Serves 5
1 lb ground beef
1 small onion, chopped
1 garlic clove, minced
1 can cream of mushroom soup
1 (4.5 oz) can chopped green chiles
1 (10 oz) can enchilada sauce
2 cups tortilla chips, broken slightly
4 oz. (1 cup) shredded cheddar cheese
2 tablespoons chopped fresh cilantro, if desired
In large skillet, cook ground beef, onion and garlic over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in soup, chiles, enchilada sauce and chips. Reduce heat to medium; cook and stir 3-4 minutes or until thoroughly heated and bubbly. Sprinkle with cheese. Cover; cook an additional 2-3 minutes or until cheese is melted. Sprinkle with cilantro
Instead of putting the chips in the recipe, I use the sauce as a dip for the chips (do not crush chips).
Taco-Macaroni Supper Skillet
Prep Time: 25 minutes
Serves 5
½ lb ground beef
1 package taco seasoning mix
2 ¼ cups water
5 ½ uncooked elbow macaroni
1 ½ cups frozen corn or 1 can corn
1 can pinto or kidney beans, drained, rinsed
1 medium tomato, chopped
½ cup sour cream
1 cup shredded cheddar cheese
1 tablespoon chopped fresh chives
Sliced olives if desired
Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add seasoning mix, water, uncooked macaroni, corn, beans, and tomato; mix well. Bring to a boil. Stir; reduce heat to medium-low. Cover; cook 8-10 minutes or until macaroni is of desired doneness, stirring occasionally. Top with dollops of sour cream. Sprinkle with cheese and chives. Cover; let stand 2-3 minutes or until cheese is melted.
2001 Southwind 32V
2 teens left
2 Rat Terriers
See our photo album at:
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My kids love potatoes cut up with skin on, wrap in foil with some butter & cook. We also like pork chops, seasoned with seasoning salt let marinade all day. Cut up carrots, mix with butter, & dill weed, wrap in foil & cook over the fire. Steak, chicken, brats are all good. Eggs cooked over the fire. Smores, grilled cheese sandwiches, use your imagination. Use your poddgie pie maker & make pizza.
2005 F350 CC, PSD, FX4, Toreador Red/Silver
2006 Cougar 309EFS with campers mom, dad 13 yr. old son 15 yr. old daughter
Diesel R.I.P. Lady lab mix 15 Daisy beagle/collie Misty shepard/husky
Camper's Have Smore Fun 7.5 Rallies
On chilly/rainy days, I'll cook beef stew, chili, or chicken soup. Let it simmer for hours!
Our usual dinner food is steaks, chops, chicken, salad. If we're on Cape Cod we always buy some fresh seafood (lobsters, clams, etc.) and have ourselves a seafood feast. Agnes
Otis, Agnes and two Golden Retrievers (Haylie & Abby)
2007 Sunny Brook 270 BH w/Honda EU2000
2005 Dodge Ram 2500 Hemi 5.7
Brown ground meat in fry pan - drain the fat
Add cooked elbow noodles & jar of tomatoe sauce (Ragu or something like that). Stir and cook till sauce is hot.
Really easy and they eat it up.
Chris & Bill
2 kids & 2 campin' dogs Oreo (Border) & Sandy (Border/Spitz)
05 King of the Road Royal Villa 5th wheel
04 Chev. Silverado 3500LT Duramax Diesel,Dually, V8 Allison 5 SPD
well, we usually try to plan the menu ahead of time, then pack just a tad more than the food needed for the planned menus.
That said, which I know really doesn't help, try chicken BBQ on grill, corn on cob on grill (my kids love it), kabobs of some meat or another, or even a mixture of chicken and pork, steak and ham, imagination here the key. My kids like making up the kabob rods, with various peppers, onions, small potatoes, whatever.
we also try to do at least one crock pot meal when staying for a few days in one spot. Put the meal on in the morning, and, whats the guy say on the infomercial? Fix it and forget it!
If you've got room, just for kids TV dinner for a one time treat for them while out camping. Freezer room is critical, so this one has to be just a one time deal. But its a treat for the kids. Course, microwave needed, so boondocking without generator will ruin this idea.
We also do the canned stew, Dinty Moore or brand of choice, which could be done over a fire if needed.
The wife is from Texas, so there is also the Mexican cuisine, rice, beans, taco's. Get some good sirloin, new york strips, good grade of beef. Cut in thin strips, add some green/red/yellow peppers, some jalapenos if you are brave, onions, a little garlic maybe, whatever suits your taste, Bundle this all up in foil and throw on the grill for a while.
Fish. My best bet here is get some of those jumbo, non-breaded frozen shrimp. Let them thaw in the fridge one day, then the next, with a little butter, garlic, maybe some lemon-pepper, throw them on the grill. you could bundle wrap these in foil, or just baste them with a brush while they cook on the grill, using melted butter, lemon-pepper, garlic-pepper or seasoning of your choice mixed together.
Imagination is the key here. If you can cook it at home, you can find a way to do it camping, be it on the stove or grill. (to qualify just a tad - I don't try baking, but everything else goes )
Now I don't want to see a book on RV meals by you unless you put me on the royalty list. Try Zatarain's rice mix (avaialble at Walmart's) and smoked sausage. Cook and mix together; add a nice green vegetable as a side. I like the red bean & rice mix best.
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