Best Camping Recipes for Easy Cooking on the Grill

Camping usually requires meal planning and if you play your cards right, it can be down right tasty!

Of course, it all depends on how you camp and how you are getting there. In the past, I only ate what my friends and I could fit in our packs. This meant a lot of dried and dehydrated base foods that we could spice up and add hot water to.

Now that my husband and I have graduated to pulling a camper around, we are happy to have a tiny kitchen and refrigerator with a small cupboard for storing food. This makes our options a bit better.

We also upgraded to a small propane grill, which makes it easier to cook fast in all weather an elcetric kettle and electric cooktop (apartment size). These are all easy to store away and take up little space in our camper. It’s all about cooking the best and fastest way possible and getting those goodies in your belly!

Some say we are cheating, but if you understand what Swedish summers are like you would know why we stay out of tents. It means unpredictable weather – sudden torrential downpours, humidity and hot sun, not to mention – the bugs! The more north and inland the worse it is (I am speaking from experience!).

Anyway – even though we have upgraded, I still have limited space to prepare and cook meals. I have come up with some great shortcuts that many of us know, that have become a time-saver so I can focus on all the other things we need too.

Here are some of those recipes – I hope you find them fun and put your creative twist on these ideas to make more of your own. If you do – please share with us!

Foil packets:

Aluminum foil is not always the healthiest option, but using these packets can save you time and help you avoid using pans that can get messy and attract animals and insects.

Here are some easy ideas to use your harvested vegetables in a meal:

Camping Fajitas!

Who doesn’t love grilled goodies in a tortilla? You can make these vegetarian or with meat – your choice!

  • 1/2 lb of steak, tofu or tempeh
  • Fresh mixed peppers – mix colors and flavors for a colorful meal
  • 1 onion
  • 1 large tomato or a handful of cherry tomatoes
  • 1 clove of garlic, chopped
  • 2 tsp ground chili powder
  • Sea salt
  • Black pepper
  • 1 tbsp olive oil
  • Organic whole wheat tortillas
  • 1 cup of shredded cheddar cheese
  • 2 Aluminum foil squares 15″x15″, folded in half
  • Tabasco sauce or you favorite hot sauce
  • slices of lime
  • 1 cup of greek yogurt
  • fresh basil or cilantro

Directions:

Packet 1:

  • Add the sliced meat, tofu or tempeh to a foil packet, along fold.
  • Sprinkle with 1 tsp chili powder and a pinch of salt and pepper, fold up packet and set directly on the grill or open flame. Cooking inside the packet allows the juices to cook the meat and carmelize. It also eliminates the need to wash pans. Feel free to add extra flavors or marinate in advance.

Packet 2:

  • Next, slice up the peppers and onions into strips. Place along the fold in the foil packet.
  • Add in the tomatoes – depending on type, you can chop or cook whole. Sprinkle with the chopped garlic.
  • Drizzle 1 tbsp of olive oil over the vegetables. Sprinkle 1 tsp chili powder and a pinch of salt and black pepper over the top. Close up the packet and set the foil directly on the grill. Note: These cook very fast and can get soggy if you leave them on too long, so I usually add them last. Check them frequently, removing when they start to brown or blacken.
  • Now you can blend the garlic powder with the greek yogurt and add the fresh basil or cilantro. This is a great replacement for sour cream and adds more protein.
  • When everything is grilled, remove from heat and place the naked tortillas on the grill for 30 seconds each side. Squeeze slices of fresh lime juice over your veggies to ignite the flavor. Add your ingredients from each packet and top with cheese. Spice with hot sauce and a dollop of yogurt on top, fold tortillas and chomp away!

Dessert:

Samosa Banana Boats

Follow once for each person:

  • 1 Banana, unpeeled
  • 1 foil packet: about 10″x10″ or cut to size needed
  • 1 spoonful of dark chocolate chips or small dark chocolate chunks
  • 1 tsp coconut flakes
  • 1 tsp peanut butter
  • 1 small crushed graham cracker or shortbread cookie
  • First, cut a slice down one side of the banana and open the peel. Do not remove the peel. Lay the banana inside of the foil along the fold.
  • Close the foil packet and place on a wire rack over the fire or grill until the banana softens (check inside periodically) – this usually takes about 5 minutes for a medium size flame. It’s ok if the peel burns – it is protecting the banana, so the inside will not burn.
  • When softened, open the packet and add the peanut butter, chocolate, graham cracker crumbs and top with coconut flakes.
  • Eat with a spoon!
  • Note: If you want to use other toppings, such as marshmallows – you can add before grilling. I found the peanut butter was too messy to add before.
Cooked Samosa Banana Boat with added marshmallows

Packable snacks:

I had to share this fun and easy recipe that my friend Nikki shared on her blog. Follow her blog here: https://lajefacooks.blogspot.com & Instagram: @lajefacooks for lots of delicious recipe ideas!

Homemade Granola:

This is one you should make at home, while you are prepping for camping or a hike.

Here’s what you need:
Preheat your oven to 300 F.

Ingredients:

  • 3 Cups Oats 
  • 1 Cup Pecans
  • 1 Cup Walnuts
  • 1 Cup Almonds
  • 1/2 Cup Sunflower Seeds
  • 1/2 Cup Pepitas
  • 1/2 Cup Coconut Flakes (optional)
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Coconut Oil (or olive oil)
  • 1/2 Cup Agave (or good maple syrup)

Place all ingredients in a large bowl and mix with your hands. 

Sprinkle mixture onto a parchment lined cookie sheet and spread it out evenly.
Bake for 40 minutes, turning over once about halfway through the cooking time. 

Remove baking sheet with cooked granola and place on a wire rack. 

If you like your granola loose break it up every 15 minutes or so until cooled completely.  If you like it chunky let it cool then break it up once it has cooled completely. 

Split up into ziplock bags that fit easily in your backpack or if you place the granola in an airtight container, it should last about a week. 

Notes:

  • You can make this with any nuts and seeds you’d like.  Just remember for the amount of oil and sugar used here you should have about 7 cups of nuts and grains.  
  • Add Raisins, dried apricots or any dried fruit you’d like.
  • Try a flavor!  Add a tbsp of ground cinnamon or 1/4 cup of unsweetened cocoa powder to the mixture before baking.

Thanks for reading!

We have been camping for the last 2 weeks, so there are more stories on the way!

-Gina

Camping spot at Tällbergs Camping