Camping food ideas

For the sake of compiling my favorite (or favorite-looking) camping recipes all in one place, here they are…

From Food Network’s ’50 Things to Grill in Foil’:

Quesadillas – Sprinkle shredded pepper jack cheese on one half of a flour tortilla; top with chopped rotisserie chicken and cilantro and fold in half to close. Repeat to make more; seal in individual foil packets. Grill over medium heat, turning once, 5 minutes.

– – – – –

Lemon-Herb Chicken – Toss 4 skinless, boneless chicken breasts, 1/4 cup chopped mixed herbs and 3 tablespoons each olive oil and lemon juice in a bowl. Divide among 4 foil packets. Grill over medium-high heat, 12 minutes

– – – – –

Mexican Corn – Brush 4 ears corn with melted butter and sprinkle with cotija cheese, cayenne and lime juice; seal in individual foil packets. Grill over medium-high heat, turning a few times, 15 minutes.

– – – – –

Toad in a Hole – Place 1 halved bacon slice on a sheet of nonstick foil. Cut a hole in the center of 1 thawed slice frozen Texas toast and place over the bacon. Crack an egg into the hole and fold the foil to seal. Repeat to make more; seal in individual foil packets. Grill over medium heat, covered, 8 minutes.

– – – – –


Zucchini and Tomatoes – Toss 2 sliced zucchini, 2 diced tomatoes, 4 smashed garlic cloves, olive oil, basil, and salt and pepper on a sheet of foil. Form a packet. Grill over high heat, 10 minutes. Top with grated parmesan.

– – – – –

Paula Dean’s ‘Hobo Hamburgers’:

1 1/2 lb ground beef
1 cup cracker crumbs
1   egg, beaten
1/4 cup lemon juice
1 cup grated cheese
1/2 cup chopped green pepper
2 teaspoon Paula Deen’s House Seasoning
4   medium red potatoes, sliced thin
1   large onion, sliced thin
4   carrots, peeled and cut into strips
4   slices bacon


In a large bowl combine ground beef, cracker crumbs, egg, lemon juice, cheese, green pepper and House Seasoning. Mix well. Shape into 4 patties. Place each patty onto 2 layers of heavy-duty aluminum foil (enough to cover and close). On each patty, place potato slices, onion slice, and carrots. Slice bacon in half and place both slices on top. Seal aluminum foil tightly and cook on campfire or in a 350 degree oven for approximately 45 minutes.

– – – – –

Taste of Home’s ‘Three Cheese Potatoes:

3 large potatoes, peeled and cut into 1-inch cubes
1 medium onion, chopped
3 tablespoons grated Parmesan cheese
1 tablespoon minced chives
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter
1/2 cup crumbled cooked bacon
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese


In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender. Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape. Yield: 4-6 servings.

– – – – –

Taste of Home’s ‘Summer Sausage Hobo Packets’:

1 pound summer sausage, cut into 1-inch pieces
4 medium potatoes, peeled and cut into 1/2-inch cubes
3 cups shredded cabbage
1 large sweet onion, halved and sliced
1 medium green pepper, cut into strips
1 medium sweet red pepper, cut into strips
1 small zucchini, sliced
1 small yellow summer squash, sliced
1 pound chicken tenderloins, cut into 1-inch pieces
2 medium tomatoes, cut into wedges
1/2 cup butter, cut into eight cubes
1/4 cup prepared Italian salad dressing


In a large bowl, combine the first eight ingredients. Gently stir in the chicken and tomatoes. Divide mixture among eight double thicknesses of heavy-duty foil (about 12 in. square). Top each with a butter cube. Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Carefully open foil to allow steam to escape; drizzle with dressing. Yield: 8 servings.

– – – – –

Betty Crocker’s ‘Grilled Tex Mex Nacho Packets’:

8 cups bite-sized corn tortilla chips
1 1/2 cups refrigerated taco sauce with seasoned ground beef (from 18-oz container)
1 can (15 oz) black beans, drained, rinsed
1 cup chopped Italian plum tomatoes
3/4 cup diced peeled pitted avocado
1 can (11 oz) kernel corn, red and green peppers, drained
1 cup shredded hot pepper Monterey Jack cheese (4 oz)
1 cup shredded Cheddar cheese (4 oz)


Heat gas or charcoal grill. Cut four 18×12-inch sheets of heavy-duty foil; spray foil with nonstick cooking spray. Spread tortilla chips in center of each foil sheet. Spoon ground beef in taco sauce evenly over chips. Sprinkle all remaining ingredients evenly over beef mixture. Wrap each packet securely using double-fold seals, allowing room for heat expansion. When ready to grill, place packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until cheese is melted and toppings are thoroughly heated.

– – – – –

Taste of Home’s ‘Campfire Chicken Stew’:

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
3 to 4 medium potatoes, peeled and sliced
1 cup thinly sliced carrots
1 medium green pepper, sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper


Grill chicken, covered, over medium heat for 3 minutes on each side. Place two pieces of chicken on each of four double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Divide the potatoes, carrots and green pepper among the packets. Top each with soup, water, salt and pepper. Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 20-25 minutes on each side or until chicken juices run clear. Open foil carefully to allow steam to escape. Yield: 4 servings.

– – – – –

Cheesy Broccoli Chicken Packets:

1 package Stuffing mix; chicken flavor
1 1/4 cups Water
4 Boneless skinless chicken breast halves
4 cups Broccoli Florets
1 cups Shredded cheddar cheese
4 slices Cooked bacon; crumbled
4 tbsp Ranch dressing divided

Spray 4 large sheets of heavy-duty foil with oil. Combine stuffing mix and water. Spoon 1/4 of the stuffing mixture onto the center of each foil sheet. Top stuffing with a 6oz. chicken breast half. Top chicken with 1 c. broccoli. Sprinkle with 1/4 of the cheese and 1 slice of bacon, crumbled. Drizzle with 1 T. ranch dressing Bring up foil sides and fold to seal, leaving room for heat circulation inside. Place packets on a cookie sheet and bake 35-40 mins (depends on the size of your chicken breasts). Remove packets and let stand 5 mins.

– – – –


16 Eggs
1 lb. Sausage
1 Yellow Onion
3 Cloves Garlic, minced
6 Med. Potatoes, chopped
2 Cups Cheddar Cheese, shredded
4 Green Onions, chopped
3 T. Parsley, chopped
8 or 9 Tortilla Shells
Salt & Pepper to taste
Tin Foil for wrapping
Optional: Salsa and/or hot sauce


Chop potatoes and boil until soft. Chop green onions and set aside. Crack 16 eggs and cook over low heat until you have soft, scrambled eggs. Salt and pepper to taste. Saute yellow onions and garlic in 2 T. olive oil until fragrant. Add sausage to onion mixture and cook all the way through. In large bowl combine Sausage mixture, scrambled eggs, potatoes, cheese, green onions, parsley, and Salt & Pepper. Divide ingredients into 8 or 9 tortilla shells. Roll and wrap in tin foil — ready to throw on the fire!

– – – – –

The Art of Manliness’s ‘Foil Dinner Recipes’:

Sausage and Eggs

1 frozen hash brown patty
2 eggs, scrambled, uncooked
2 frozen sausage patties
spices and seasonings
Cheese (optional)
Crimp the sides of your sheet of foil so that the eggs won’t go anywhere when you add them. First place your hash brown patty on the foil. Then place the eggs on top of the hash brown patty. Then place the sausage patties on top. Season with spices and condiments and wrap up in a tent pack.

Place on hot coals and cook for 15 minutes. Add the cheese when it’s ready (it turns out better than cooking it in the pack).

– – – – –

Chicken Casserole

1 chicken breast
1 cup of broccoli
1/2 cup of prepared rice
1 can of cream of chicken soup
ranch dressing
cheddar cheese
Pound the chicken thinly as chicken can take awhile to cook.

Mix together the broccoli, soup, and cheese. Add spices and condiments. Place the chicken breast on the center of the foil. Top with the soup mix and then rice. Seal in a tent pack.

Cook on hot coals for about 25 minutes (The thicker your chicken breast, the longer it will take).

– – – – –

The Classic Hamburger and Vegg-All

½ lb ground hamburger meat
½ can of Veg-all or other mixed vegetables
½ can can of cream of mushroom soup
spices and seasonings

Mix together the above ingredients with spices and condiments to your heart’s content. Place the mixture on the center of a sheet of foil, wrap in a tent pack, and place on hot coals for 25 minutes.

Oh my goodness I CAN’T WAIT TO GO CAMPING.


Not nasty protein bars

1 cup oats
2/3 cup powdered peanut butter (like this)
170 g (6 servings/scoops) unflavored whey protein isolate (like this)
1 tbs honey
Water as needed

We mixed the dry ingredients, added water to bring it together, then stirred in the honey. It’s currently in a wax paper lined small dish in the freezer and will be cut 3×3 into 9 servings. We’ll wrap those individually and store them in the refrigerator. Each single servings breaks down to…

Calories: 141
Fat: 2g
Carbs: 10g
Protein: 20g


It’s not the world’s most flavorful, but what flavor it does have is good. Looking forward to eating these!

Edit: Maybe we had a little too much water, but these were really difficult to cut once frozen, and when kept at refrigerator temperature they blobbed out a bit. It was still tasty to eat with a spoon!

Ginger Bok Choy Udon Noodle Soup

Here’s a rough recipe for the “Ginger Bok Choy Udon Noodle Soup” I came up with today from our CSA’s small share (Tomato Mountain Farm) of bok choy…

-Homemade chicken stock (made from the excellent chicken from Hasselmann Family Farm)
-2 to 3 inch hunk of ginger, peeled, simmered, then removed from stock
-Add diced bok choy stems
-Add pre-cooked udon noodles to heat
-Add sliced bok choy leaves until wilted
-Top with “french fried onions” (the stuff you put on green bean casserole)
-Salt/pepper to taste


Takin' care of business

I feel like I just completed a super mom marathon of gettin’ sh!t done. Dinner of hibachi-style mushroom soup ( plus stir fried veggies and eggs on rice, made in bulk for leftover dinner tomorrow; all while keeping the toddler-child entertained with scissors, stickers, stamps, and paper; plus I talked on three phone calls (library book renewal, LLL meeting question, and Trib writer regarding co-sleeping). Dinner was flipping delicious, I don’t think I sounded like a total distracted dunce on the phone calls, and the toddler is intact and not whining. Phew!

A new year

I’ve never much cared for the New Year holiday. I don’t see it as anything incredibly significant, just another minute passing to another day that so happens to be in another month to another year. It is a good time to be reminded of the past 12 months though and reflect, and look forward on what’s to come. And of course it comes with inspiration to make ourselves better in one way or another, but resolutions fail so much that I hate to call them that.

This year I’m looking forward to watching Lily turn more into a kid and be less of a toddler. I can already see the transformation beginning.

I’m also eager to start tackling our long list of home improvements to make this house more enjoyable to live in. I like our house–I really do–but there are just a few things that need to be added or changed up and it will just be that much better.

We’re also switching up how we eat. We’ve fallen into some routines that are good recently and some that aren’t. I’m excited to get rid of the bad food habits. We’ve already enrolled in a weekly produce co-op (sharing the box with a friend) and I’ve found sources for pork, chicken, and eggs; cheese; and milk–all local, all humane, all awesome. Now I just need to actually buy the food, y’know, and keep eating it.

And physical laziness…I want to remedy that, obviously, and I want to take baby steps otherwise I know I’ll fall flat way too quickly. Slow and steady and hopefully some new habits will be formed.

We grew a lot in 2011–literally and figuratively–in about every sense of the word. Here’s to 2012!

Handmade holidays

Complete with toddler assistance!

I made about 90% of the gifts we’re giving this year, and Lily was involved in the bulk creations along the way.

We did grape jelly (she pulled the grapes off the stems and put them in the pot)

And apple butter (I don’t think she helped much with this other than eating some of the profits)

Soap and lotion bars (she helped count the number of scented oil drops going into the pots)

And crayons with notepads (she helped organize the crayons pre-melting and sort them for wrapping as well)

Oh, and she helped decorate the brown paper bags for wrapping as well!

The recipes/instructions for all of these are as follows…

Grape Jelly


-5 lbs of fresh concord grapes
-2 boxes of pectin
-Jarring supplies

Wash the grapes and pick them off the stems. Wash all canning supplies and keep them hot. Mash the grapes with a potato masher and heat in a pot on the stove with just enough water to cover the grapes. Measure the sugar per your pectin’s instructions. I doubled the mount of pectin needed because I knew grape jelly could be funny about setting. Simmer the grapes for 10 minutes and the strain them through a sieve. Add the pectin to the hot grape juice and return to a boil. Stir so it doesn’t burn. Add the sugar and bring to a hard boil for 1 minute. Testing the jell never worked for me, so I just carried on with canning the batch by boiling in a water bath for 5 minutes. This grape jelly took a week or more to set up in the jars at room temperature, but they did, so I suggest you wait it out too if you’re worried that your jelly is runny!


Apple Butter

Also from

Peel and core a bunch of apples (in my case, half a bushel). Boil apples. Mash them with a potato masher. Boil them some more. Add cinnamon and clove. Boil them some more. Call it apple butter.

Funny, I know, but it really is that simple. Check out Pick Your Own for much more detailed instructions!



I used melt and pour stuff from the hobby store, but added in ground up oats for some exfoliation, plus a dab of shea butter, and some honey almond scented oil. I poured it into an 8×8 pan and when it was cool I cut it up into bars with a knife and wrapped them individually in waxed paper.


Lotion Bars

Equal parts vegetable oil, vegetable shortening, and beeswax (available at hobby/craft stores). I also added a dab of shea butter and some honey almond scented oil. Melt all the ingredients in a double boiler set up (mine was just a glass bowl on top of a normal pot) and then pour into a 8×8 or 9×13 pan (depending on how much you make). Once it’s cool, use a butter knife to separate it from the dish and cut it into squares. We then packaged them in waxed paper, but they’d likely do just fine out on their own. To use, warm in your hands and rub wherever needs lotion.


Melted Crayons

Organize (leftover, broken, Freecycled, whatever) crayons by color. Cut them into 1″ sections with scissors or a knife and sort into foil cupcake liners. Place liners on a cookie sheet lined with aluminum foil heated to 250F and check every 5 minutes to see if they’ve melted. When they have, remove the pan, let cool, and pop out of foil. I tried using silicon ice cube trays but the crayons stuck. I just thought of perhaps oiling the silicon trays, but I don’t know if I’m brave enough to try again for fear I’ll trash another one.