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The Campfire Cooks Easy Recipes

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Easy Camping Recipes for the Campfire Cook

Whether you are a backpacker that's into hiking in the wilderness, a tent camper that wants all of the comforts of home, or you are one that likes to hit the trail on wheels in your RV camper, this is the lens that can turn your camping food disasters into scrumptious delights with my easy camping recipes. You will first receive an easy camping recipes basic food staples check list. Next comes easy basic camping recipes that can be adjusted to fit your individual taste and needs.

I will continue to add more involved recipes as time goes on, so keep coming back to see what has been added.


The #1 Recipe for Camping or What to Bring Camping from Home

First and foremost, what you need to bring from home to take to camp is a laid-back, casual attitude and a great sense of humor. Since there is no way that you can cook at camp the same way you do at home, why bother trying?

The reason that you decided to go camping in the first place was for a little fun and relaxation and to have a more natural, and a little more primitive adventure. Along with this camping adventure comes the giving up of the amenities of the 21st century.

Forget about the gourmet cooking utensils and the microwave (unless you are in an RV). Keep in mind that if you could bring your modern kitchen with all of the modern conveniences with you to camp (and we have all seen people try) you would also be bringing all of the house work that goes with it, and that's NOT what you are coming to camp for!

I have noticed that the biggest complainers at camp are the ones that lug the most pots and pans and dishes because they are never through putting it all away or cleaning it all up.


Plan Your Camping Needs

Your Basic Food Staples Check List

Label All Containers!

1. Flour*

2. Baking or pancake mix*

3. Sugar: Brown, granulated white

4. Coffee

5. Tea bags and/or instant tea mix

6. Seasonings:

Salt and pepper

Herbs & spice kit

Meat tenderizer

Scroll to Continue

Dried; chopped or minced; onion, garlic, parsley, bell pepper, hot pepper flakes

7. Instant potatoes (mix in a container or zip-locked bag with instant dry milk, salt & pepper)

8. Rice (if you don't know how to cook rice on a campfire pack instant rice.

9. Pasta:




Ramen noodles

10. Instant gravy mixes

11. Instant spaghetti and stew mixes

12. Instant soup mixes, bouillon cubes or powder

13. Instant oatmeal packets and/or cold cereal

14. Eggs - fresh and/or dehydrated

15. Condiments:




Bar-B-Q sauce

Worcestershire sauce

Steak sauce

Soy Sauce

Hot sauce

Relish and pickles


Salad dressing bottled and/or dry mixes


Cooking oil and/or cooking oil spray

Peanut butter

Jelly and/or honey

Pancake syrup

16. Cheese:

Grated Parmesan

Packages of shredded cheese

Sliced cheese

Spreadable cream cheese or cheese spreads

17. Butter or margarine in plastic tubs

18. Sausage and bacon (dry sausages and canned bacon work well camping)

19. Breads, buns, rolls and tortillas, bread crumbs or panko crumbs)

20. Snacks:

Crackers and chips

Dried fruit, nuts and trail mix

Cookies and candy

21. Milk - fresh and instant

22. Powdered beverage mixes:




23. Non-dairy creamer

24. Instant cocktail mixes

25. Beer, wine, alcohol

Easy Camping Recipe Tip:

To cut down on the basics that you bring make your supplies dual purposed. Baking mix can be used for biscuits, pancakes and to coat meat for browning. This eliminates the need for all 3 items; flour, baking mix, and pancake mix. If you don't plan on making biscuits or pancakes, and only need to brown meat or make gravy, instant flour canisters or gravy mix packets will suffice.


Easy Camping One Pot Recipes

One pot recipes are very nutritious, the easiest to fix, the most filling, and the clean up is a breeze because you only have one pot to wash! Works for me.

The pot that I like to use is a cast iron Dutch oven because I usually cook for 4 or more people, however any 2 quart saucepan will do when you are just cooking for 2 or 3 people. Just keep in mind that the pot will get blacken from the fire, so if you don't want to have to scour the outside of your saucepan to remove the blackened soot, the cast iron works the best. Cast iron also keeps an even heat with the cooking process and because the Dutch oven pots are so versatile, they are on my "must have" camping list.

Cast Iron Skillets

These are good quality examples of cast iron skillets. Logic is a good company that makes quality products.

Basic One Pot Canned Meat Camping Recipes

I usually prepare a thick, hearty beef stew at home and freeze it for the first night at camp. It can thaw out on the way to camp and just be reheated over the camp fire or on the camp stove.

These first easy camping recipes are for preparing at camp. They are very basic, using canned meats.

If these recipes need to be doubled to increased the quantity, just adjust the size of the pot that you will be using.

These are basic recipes that can be adjusted to any ones preference. For instant, for the canned one-pot meals, instead of canned meat balls you can use fresh or frozen. You can substitute sausage for the meatballs if you want.

The options are endless and it is all according to what you and your camping party want to bring and want to eat. Whatever your taste might be can be adjusted to these recipes.

Seasoning, herbs and spices can be added to suit your taste. You probably won't need to be adding any salt as most canned foods have enough salt already in them, unless of course you are buying low or no sodium products.

Vegetables, either fresh, frozen or canned, can be added. Canned whole or diced tomatoes can be added to just about anything. The recipes can be spruced up anyway you want.

Canned meats, obviously, do not need refrigeration so are good staples to have along on a long camping trip. Like I said earlier don't worry about gourmet cooking went you're cooking, it all taste good around the camp fire!

All recipes serve 3 unless specified.

Basic Canned Meatball and Gravy Camping Recipes

Measurements: T=tablespoon, t.=teaspoon; c=cup

Savory Macaroni and Meatballs

1 pkg. (7 oz.) boxed macaroni and cheese dinner, prepare according to package directions

1 T. Horseradish mustard

1 can (15 oz.) meatballs and gravy

1/2 can (3-1/2-oz.) French-fried onions

1. Cook macaroni in a 2-qt. saucepan, drain and add milk, butter, and contents of cheese packet as directed on package.

2. Stir in remaining ingredients and heat through. If desired, sprinkle each serving with remaining onions.


Meatballs and Chili Stew

1 can (29 oz. meatball stew (or beef stew)

1 can chili beef soup

1/4 c. water

Combine all ingredients and heat through.


Basic Canned Sloppy Joe Camping Recipes

Sloppy Joe Dinner

1 can (15 oz.) Sloppy Joe mix

1 can (15-1/2 oz.)German style potato salad

1 can (8 to 12 oz.) peas and carrots

Combine, heat and serve.


Chili Joe Dinner

1 can (15 oz.) Sloppy Joe mix

2 cans (15 oz. each) macaroni n' beef in tomato sauce

1 can (16 oz.) chili beans in chili gravy

1 can (8 oz.) whole kernel corn

Combine all ingredients and heat through.

Serves 4 or 5.


Basic Canned Beef Stew Camping Recipes

Macaroni Stew

1 can (29 oz.) beef stew

1 can (15 oz.) macaroni and beef in tomato sauce

Hot sauce to taste

Combine ingredients and heat through.


Campers Brunswick Stew

1 can (29 oz.) beef stew

1 can (16 oz.) chicken fricassee

1 can (16 oz.) tomatoes

1 can (12 oz.) succotash (or corn and peas if you don't like lima beans)

1/4 t. pepper

2 t. Worcestershire sauce


Beef and Bean Chuck Wagon Stew

2 cans (29 oz. each) beef stew

1 can (16 oz.) home style beans

1 can (8 oz.) tomato sauce

1 t. chili powder

1 t. garlic powder

1 t. onion powder

Hot sauce to taste

Combine and heat all ingredients. For a thicker sauce, stir in 1/4 c. dry bread crumbs or a few tablespoons of instant potatoes.

Serves 6


Basic Canned Corned Beef Camping Recipes

Peril of Pauline Fire Pit Patties

1 can (12 oz.) corned beef

2 1/2 c. boiling water

2 c. instant potato flakes

3 T. instant dry milk

2 t. dried, minced onion flakes

2 t. dried parsley

1 t. salt

1 egg

1-2 T. butter, bacon grease or cooking oil

1-1/2 c. panko crumbs (optional)

1. In a mixing bowl, break up and mash corned beef with a fork.

2. Mix in remaining ingredients. Let rest.

3. Meanwhile, heat 1-2 T. butter, bacon grease or cooking oil in a on medium heat in a skillet.

4. While the shortening is heating, shape the corned beef mixture into 3-inch patties or fat sausage shape logs.

5. Fry on all sides until brown

Option: If you have the panko crumbs, press the patties or rolls into the crumbs to coat before frying for a crispy coating.


Manitoba Minestrone

1 can (12 oz.) corned beef

2 can (11 oz.) Minestrone soup


1 t. garlic powder

1 T. dried parsley flakes

1 package spaghetti sauce mix

Grated Parmesan cheese

1. In a saucepan, over medium heat, break up corned beef into chunks with a fork.

2. Add minestrone soup and water, according to soup can directions.

3. Add garlic, parsley and spaghetti sauce mix; bring to boil.

4. Turn down heat and simmer 10 to 15 minutes.

5. Serve in soup bowls sprinkled with Parmesan cheese and crusty French or Italian bread.

Bread can be toasted on the grill.

Serves 4


Grandpa Bill's Corn Beef, Tomato Sauce and Onion

1 can (12 oz.) corned beef

2 can (8 oz. each) tomato sauce

2 tomato sauce cans of water

1 onion, sliced in wedges

1 T. hot sauce (to taste)

1 t. soy sauce

2 c. instant rice.

1. Cook instant rice according to package direction.

2. Over medium heat, in a skillet, break up corned beef into bite-sized chunks.

3. Add soy sauce; add 2 cans tomato sauce and 2 cans of water using the empty tomato sauce cans; add hot sauce to your taste.

4. Add fresh onion wedges to sauce just before serving so still a little crunchy.

5. Serve in a bowl over cooked rice.


Basic Canned Chicken Camping Recipes

Campfire Chicken n' Rice Stew

1 can (19 oz.) chicken stew

1 can(6 or 8 oz.) boneless chunk chicken

1 c. boxed Spanish or Mexican rice

1 t. seasoning from box packet

1 T. butter

1 c. water

1 can (8 oz.) peas and carrots


Hot sauce to taste

1. Sauté rice in butter until it begins to brown.

2. Add water; bring to boil; lower heat and simmer for 5 minutes, or until rice is almost done.

3. Add rest of ingredients; heat through until rice is done.

Serves 4


Instant Campfire Chicken Stew

1 can (19 0z.) chicken stew

1 can (8 oz.) cut green beans

1 can (6 or 8 oz.) boneless chunk chicken

1 can (4 oz.) sliced mushrooms

1 T. dried chives

Combine all ingredient; heat through and serve


Cassie's Chicken and Mac Cheese

1 can (10-1/2 0z.) chicken ala king

1 pkg. (7 oz.) boxed macaroni and cheese dinner

1 can (4 oz) sliced mushrooms

2 T. spaghetti sauce mix

Pepper to taste

Hot sauce to taste

2 T. grated Parmesan cheese

1. Cook macaroni according to package direction.

2. Add rest of ingredients except for Parmesan cheese. Stir and heat through.

3. Sprinkle with Parmesan cheese and serve.


Chicken and Rice Skillet

1 pkg. (7 oz.) chicken-flavored rice mix or rice-a-roni mix

1 can (6 or 8 oz.) boneless chunk chicken

1 can (4 oz) sliced mushrooms

Pepper to taste

Hot sauce to taste

1. Prepare rice according to package direction, but add remaining ingredients to simmer with the rice mixture.

serves 4

Easy One Pot Camping Recipes- Fresh Meat

As with the canned Easy One Pot Recipes, these recipes using fresh meat can be altered, or increased any way you want. They are easy to fix and all you need to do is add the seasoning that you like. You can even switch the meat if you want. Don't like hot dogs? Instead use sausage, ground beef, chopped chicken or pork.

All recipes serve 3 unless specified.


Basic Ground Beef Camping Recipes

1 serving = 1-1/2 cup

Campfire Hobo Stew

1 lb. ground beef

1 onion, chopped

1 can(10-3/4 oz.) stockpot vegetable soup

1 can (16 oz.)pork and beans

1 can (16 oz.) mixed vegetable

1 can (8 oz.) tomato sauce

1 tomato sauce can water

Brown ground beef in pot with garlic salt and pepper. Drain fat, if needed. Add onion, cook and stir for 2 minutes. Add rest of ingredients except water and heat through. Add water as needed if too thick.

Serves 4 to 6


Chili Mac

1 lb. ground beef

1 onion, chopped

1 can (2 lb.)chili beans with chili gravy

1 can (15 oz.) macaroni and beef in tomato sauce

Brown ground beef in skillet; drain fat if needed. Stir in beans and macaroni; heat through.

Serves 4-6


Campfire Hamburger Stew

1 pkg. (5-1/2 oz.) scallop potato mix

1-1/2 lb. lean ground beef

1 envelope onion soup mix

Combine scalloped potato mix ingredients in a large

cast iron skillet or Dutch oven. (Use cold water rather than the required boiling water.) Break ground beef up into bite size chunks and add to mixture. Sprinkle with onion soup mix and stir. Cover tightly and cook over low heat 45 minutes.

Serves 4


Fireside Goulash

2 lb. ground beef

1 t. garlic salt

1 t. pepper

1 envelope goulash seasoning mix or

spaghetti sauce mix

1-1/2 c. water

1 can (15 oz.) macaroni and cheese

Brown ground beef in skillet with garlic salt and pepper; drain fat if needed. Stir in seasoning mix, and water; simmer 10 minutes. Stir in the macaroni and cheese and heat through.

Serves 4


20 Minute Hamburger Skillet Stew

1 lb lean ground beef

1 lg onion,sliced wafer-thin

4 carrots,sliced wafer-thin

2 Potatoes,halved, sliced wafer-thin

1 celery ribs,sliced wafer-thin

1 c. boiling water

2 t. beef extract or bouillon cubes

1 bay leaf

1/4 t. dried thyme

Salt OR garlic salt


1/4 c. dry red wine, or tomato juice

2 T. flour

1. Shape meat into tiny meatballs. Brown in

skillet. Discard any fat.

2. Stir onion into skillet and cook 1 min. Add

boiling water and bouillon, extract, or broth

3. Add remaining veggies, seasonings. Cover, cook over low heat, 15 minutes until vegies are tender. Combine wine or water and flour in covered jar. Shake and stir into skillet. Cook and stir until sauce is thick, 4 minutes.


Basic Hot Dog Stew Camping Recipes

Cast Iron Skillet Hot Dogs and Beans

1/2 lb. hot dogs (4)

Butter or bacon grease

1 can (16 oz.) chili beans in chili gravy

1 can (15oz.-16 oz.) black beans, pinto beans or kidney beans

1/2 c. cheddar cheese, grated or shredded

Slice hot dogs into bite-sized pieces; brown in small amount of bacon grease or butter.

Stir in all beans, heat through. Serve over rice, biscuits, cornbread, corn chips, tortilla chips or with warmed tortillas. Sprinkle with cheese.


Hot Dog and Rice Stew

4 hot dogs, sliced

1/2 Onion, chopped

1 pkg. (6 oz.)Spanish rice mix

1 can (14.5 oz.)diced tomato-save liquid

1 can (8 oz.) tomato sauce

1 bell pepper, fresh - diced, or dried flakes

Salt/Pepper/Onion Powder to taste

Hot pepper sauce to taste.

1 can (8 oz.) peas

1. Sauté onions, bell peppers and hot dogs in skillet.

2. Add Spanish rice mix.

3. Use the liquid from the canned tomatoes instead of water. Add tomato sauce and seasonings to mixture. Cook till liquid is absorbed and rice is done.

4. Just before serving, add peas, stir and heat through.

Makes 4 - 5 servings.

Option: Vienna sausage or SPAM can be substituted. The benefit of using Vienna sausage or SPAM is that they do not require refrigeration.


Basic Fresh Chicken Camping Recipes

To Serve More Add More Chicken Pieces

Campfire Chicken and Mushroom Stew

1 lb. cut up chicken pieces of your choice (about 4 pcs.)

1 t. seasoned salt

Pepper to taste

1 t. dried onion flakes

2 T. bacon grease or oil

1 can (10-3/4 oz.)cream of mushroom soup

1 can (4 oz.) mushrooms with liquid

1 can (19 oz.) chunky vegetable soup

1. Sprinkle chicken with seasonings and brown in bacon grease or oil.

2. Add remaining ingredients except soup. Cover and simmer 45 minutes.

3. Add soup vegetables and heat through. If too thick add, 1/2 can (cream of mushroom soup can) of milk, water, or white wine.


Mexican Chicken and Rice

1 lb. cut up chicken pieces of your choice (about 4 pcs.)

1 t. seasoned salt

Pepper to taste

1/4 c. oil

1 can (14 oz.) tomato wedges or whole tomatoes

1 can (10 oz.) diced tomatoes with green chilies

1/2 c. water

1 pkg. (6 oz.) Spanish rice mix

1/2 can small or medium pitted olives

1. Season chicken and brown in oil. Cover and simmer 30 minutes.

2. Stir in remaining ingredients, bring to boil and simmer, covered for 15 minutes more or until rice is tender.


Caribbean Style Chicken Dinner

1 frying chicken (2 - 3 lb.), cut in pieces

Salt, pepper, and cayenne; to taste

2 T. oil

1 envelope chicken gravy mix

1/2 t. pumpkin pie spice

1 c. water

1 can (16 oz.) yams with pineapple-orange sauce

2 green onion, sliced, thin

Hot sauce

4 cups cooked rice

1. Sprinkle chicken with seasoning. In a large cast iron skillet, brown chicken in hot oil. Drain fat.

2. Cover and simmer over low heat for 45 minutes, or until tender.

3. Mix gravy mix and spices in a 1-cup measure. Add water and mix to dissolve. Push chicken to the side in skillet.

4. Pour gravy mixture into the skillet with the pineapple-orange sauce from yams. Stir while cooking, until thickened.

5. Add yams and sliced, green onions and heat through. Serve over rice

Serves 4

Basic Fresh Sausage Camping Recipes

Sausage and Bean Soup

1 lb. smoked sausage (Portuguese, kielbasa, or andouille), sliced

1 can (10-3/4 oz.) cream of mushroom soup

1 can (15.5 oz.) white beans

1 can (15 oz.) potatoes, diced (use potato water too)

1 can (8 oz.)or 1 fresh carrot, diced

1 celery rib, diced

1/2 onion, diced or 1 T. dried onion flakes

1 bay leaf

1/4 t. dried thyme

Salt and pepper to taste

Hot sauce to taste

1/2 soup can milk

1. Brown sausage in a little bacon grease. Add the rest of ingredients. Stir and heat, until well combined.

2. Simmer 15 minutes. If too thick add more milk, 1/2 of can at a time, until right consistency.

3. Simmer 15 more minutes. Serve in bowls with crusty bread.


Wild Rice and Sausage

1 lb. pork sausage links

1/2 c. each onion, celery, and green pepper, chopped

1 pkg. (6 oz.) seasoned long grain and wild rice

1 can (8 oz.) peas

1/2 t. seasoned salt

1. Cut sausage links in bite-size pieces; fry until browned.

2. Add fresh vegetables and sauté 5 minutes longer.

3.Stir in rice mix with required water, omitting the butter.

4. Bring to boil; cover; simmer 25 minutes.

5. Stir in peas and seasoned salt; heat through.

Serves: 5

Coleman 24-Piece Enamel Dinnerware Set

Very nice, complete camping dining set. Good quality. Makes it better for the environment to rewash your dishes rather than burning paper plates.

Enamelware is sturdy and will last through many camping seasons. The flatware comes in a nice nylon wraparound holder with compartments for each piece.


Easy One Pot Camping Recipes- Meatless

1 Serving= 1 Cup

Beans are so good for you which is an added plus when camping. They are packed full of protein, minerals, vitamins and fiber. These next easy one pot meatless camping recipes are sure to fill and please while out in the wilderness.

White Bean and Macaroni Soup

1 can (16 oz.) great northern white beans

2 t. olive oil

1 can (4 oz.) mushrooms, sliced

2 T. dried onion flakes

2 T. dried parsley

1 can (8 oz.) carrots, sliced or 1 fresh, sliced

1 c. celery, coarsely chopped

1 T. dried garlic, minced

1 can (15.5 oz.) diced tomatoes with basil, garlic and olive oil

1 t. dried sage

1 t. dried thyme

1 bay leaf, crumbled

Salt and pepper to taste

Hot sauce to taste

Grated Parmesan cheese

2 c. cooked elbow macaroni

1. Add everything to pot, including can liquid, except beans and macaroni. Cover and cook over medium heat 20 minutes.

2. Add beans, hot sauce and cooked macaroni to vegetable mixture.

3. Bring to a boil; cover and simmer until soup is thoroughly heated. Stir occasionally. Serve in bowls topped with grated Parmesan cheese.


Quick Garden Stew

1 can vegetable or chicken broth (2 bouillon cube and 2 c. water can be substituted)

1 T. soy sauce

1 can (26 oz.)tomatoes (whole or diced)

1 onion, diced

2 cloves garlic, minced

1 can (15 oz.) green beans (or any beans you choose)

1 can (8 oz.) peas

1 can (15.5 oz.) sliced or whole potatoes, chopped

1 fresh yellow summer squash, chopped

1 fresh zucchini squash, chopped

2 T. dried parsley

1 t. dried basil

Pepper to taste

Hot sauce to taste

1. Strain liquid from all cans into pot, add broth and soy sauce; bring to boil.

2. Add tomato, onion, garlic, and herbs; cover and cook 8 minutes. Add squash and cook 8 more minutes, or until tender.

3. Add all canned vegetables; heat through. Add pepper and hot sauce to taste. Serve 4


Dutch Oven Recipes

These are "all-day" stews. They are a meal-in-one that can simmer in the cast iron pot on the coals. They can pretty much be forgotten until everyone is hungry. They are ready to eat in several hours, but it doesn't hurt them to stay in the coals longer.

A good batch of coals should be fired and banked with ashes to last throughout the extended cooking time. To increase the heat just add more coals; to decrease the heat just remove some.

Only plan these types of meals for a day that someone will be at the camp to watch it. Never leave a fire unattended.

The food itself won't need much watching. Perhaps a stir and a little water added after the first hour, but that's about it.

This is a good way to cook a pot of chili or a pot of beans, too.

Taking Care of Cast Iron

Routine Maintenance

If you buy preseasoned pans (and you should), you can use the pans with little fuss.

* Never wash the pan with soap or leave it

soaking. Just wipe it clean with paper

towels. If the pan is too nasty to just wipe

clean, then rinse out under hot running water,

scrubbing with a brush to remove the stuck on

traces of food. (This is easiest if done while

the pan is still warm.

* Dry the pan thoroughly and put back on the

burner on a low heat until all traces of

moisture have evaporated, (this keeps the pan

from rusting.

* Put a small amount of vegetable oil on a paper

towel and wipe the pan until the whole thing

has a thin coating of the oil.

* Using fresh paper towels, wipe off the last

traces of oil by wiping a little harder to

burnish the surface. You'll know when it is

done by the satin texture that a well seasoned

pan has. The pan will neither look or feel

oily. Allow the pan to cool before putting


Heavy - Duty Cleaning

If you have stuck-on food or you inherited a pan that is rusty or gummy, scrub it with kosher salt.

* Pour vegetable oil in the pan to a depth of

about 1/4-inch.

* Put the pan on a medium-low heat for about 5

minutes. Remove from the heat and add 1/4 cup

of the kosher salt.

* Using a potholder to grip the hot handle, use

a thick wad of paper towels to scrub the pan.

The warm oil will loosen the food and the

kosher salt will have an abrading effect

without harming the pan.

* Rinse pan under hot running water, dry well and

repeat if need be.


If cooking acidic foods or improper cleaning has removed the seasoning form your pan, it will look dull, patchy and dry and food will stick to it if you try to cook with it in this poor condition.

* Heat the pan over medium-high heat until a drop

of water dissipates on contact.

* Wipe inside with a wad of paper towels dipped

in vegetable oil. The pan will be hot so use a

set of tongs to hold the wad of towels.

* Wipe out excess oil and repeat as need until

pan is slick.

That's all there is to it. If you take care of your cast iron skillets and cookware they will last several lifetimes. I still have one of my grandmother's old cast iron skillets.

Main Meals in the Dutch Oven

Barley Beef Stew

2 lb. beef chuck, cubed

2 T. each oil and flour

1 can (16 oz.) tomatoes

2 c. water (tomato can be used for measure)

1 envelope beef-flavored barley soup mix

1/2 c. pearl barley (optional)

1 packet dried mushrooms

1 can (15 oz.) potatoes

1 can (16 oz.) vegetable of choice

1. Roll beef in flour and brown in hot oil in Dutch oven.

2. Add remaining ingredients except potatoes and vegetables.

3. Simmer over coals for 3 hours or until beef is tender. Add more water if necessary.

4. Stir in vegetables; season to taste, and heat through.

Serves 4


Baked Ham Dinner

1 can (2 lbs.) ham, sliced

1 can (16 oz.) sliced pineapple

1 can (16 oz.) yams

3 T. orange marmalade or apricot jam

1. Line bottom of Dutch oven with pebbles. Place a piece of heavy duty foil over pebbles, and arrange alternating layers of ham, pineapple slices, and yams; spreading jam over the yams.

2. Cover tightly and place Dutch oven on a bed of coals.

3. Bake 1 hour or until heated through. Serves 4


Dutch Oven Round Steak Dinner

4 slices bacon

2 lbs. round steak, with bone and fat removed

1 lg.onion, sliced thin

6 large potatoes, sliced thick

1 T. salt, approximately

1/2 t. pepper

Ketchup, Worcestershire sauce, or hot sauce, optional to your taste

1. Line bottom of Dutch oven with the 4 slices of bacon.

2. Cut the round steak into serving size pieces. (this could be done at home and the pieces packed in the cooler in zip-lock bags)

3. Arrange layers of steak, onions and potato slices, in that order, over bacon, repeating layers until all of the ingredients are used up. Season each layer as it is placed.

4. Cover and place over coals. Cook 2 hours or more, until meat is tender.

Serves 6.


Foil is faster, foil is fun, foil is the dishwasher's friend.

Aluminum Foil Is A Must

Foil can be used for a multitute if things when out camping, such as making crude pots to cook over the fire, disposable grates for the campfire fireplace, wrapping food to cook in the fire, make-shift plates, bowls and cups, warming bread, lining the Dutch oven or frying pan or a million other things.

Don't forget to pack the foil!

The following are simple recipes that can be made at home, wrapped in foil packets and frozen until needed, or they can be made right at the camp site.

Make the packets using heavy duty foil. When foling the dinner packets, allow room for the steam to expand, and use a double fold down the center and a double fold on each end.


Easy Campfire Foil Package Breakfast

Breakfast Sausage and Eggs in Foil Bowls

An easy, nutitious breakfast from around the campfire to start your day.

We have been making these for years, but I recently found a similar recipe using bacon instead of sausage at Taste of Home Recipes This is where I borrowed the photo from.

Serves: 4

6 eggs

1/3 c. milk

1/8 t. salt

1/8 t. garlic powder

1/8 t. pepper

hot sauce to taste

1/2 c. cheddar cheese, shredded

1/4 c. green pepper, chopped

4 brown and serve sausage links, cut into 1-inch pieces*

2 green onions, sliced

3 4-1/2-inch disposable foil tart pans

1. Prepare the grill for indirect medium heat.

2. Coat each foil tart pan with nonstick spray.

3. In a small bowl whisk the first 6 ingredients. Pour into foil tart pans. Sorinkle with cheese, green pepper, sausage and green onions.

3. Cover each foil tart pan with foil. Grill covered, for 20 to 25 minutes, or until eggs are completely set.

5. Be Careful when opening foil to let steam escape.

* You can substitute any kind of sausage that you like. I often use Portuguese or Polish sausage.

Note: you can't find foil tart pans, make your own with heavy duty foil. Simply invert a 10-ounce bowl on to a work surface and cover with 3, 9-inch square, layers of foil over the bowl to form its shape. Remove bowl and crimp edges of foil bowl to finish forming the bowl.


Easy Campfire Beef Foil Package Dinners

Hamburger Foil Packet Dinner #1

6 pieces (18"x12") heavy duty foil

1-1/2-lb. ground beef

1 packet brown gravy mix

Season salt and pepper

1 can (15 oz.) mixed vegetables

1 can (16 oz.) sliced, white potatoes

1. Shape ground beef into 6 hamburger patties.

2. On each piece of foil assemble: 1 patty; 2 t. dry gravy mix; seasoned salt and pepper; 1/3 c. each, mixed vegetables and potatoes

3. Wrap and fold; allowing for steam

4. Cook on grill for about 30 minutes.

Serves 3 or 4


Basic Hamburger Foil Packet Dinner #2

Courtesy of Campground Cooking by Pat Watson

Per serving:

1 lg. hamburger patty (about 1/2 lb.)

1 small potato, sliced

2 carrots, sliced or sticks

1 onion slice

pat of butter or margarine

salt, pepper, garlic to taste

Tear off a large piece of heavy-duty aluminum foil; spray with nonstick cooking spray. Place raw hamburg in center of foil and layer the rest of ingredients on top. Put pat of butter on top. Fold as instructed below. Repeat for each dinner. Cook for about 1 hr. or until hamburger is done and vegetables are tender, turning occasionally to prevent burning (not necessary to turn if baked in an oven at 350 degrees).

FOLDING A FOIL DINNER: Fold long edges of foil together and fold down to food. Roll other 2 ends up to food. Gently press top seam down to seal. ALWAYS OPEN COOKED FOIL PACKETS CAREFULLY TO PREVENT STEAM BURNS.

Variations: Use your imagination--add 1/3 - 1/2 can undiluted soup (such as cheddar cheese, golden mushroom, or cream soups), add frozen veggies instead of fresh, or add fresh mushrooms or zucchini.

Pat's book contains a section on "Foil Cooking" with recipes such as "Beef Stew in Foil," "Kraut & Ribs Foil Dinner," and "Ham & Sweet Potato Foil Dinner."

Check her out at The Campground Cooking


Beef Foil Packet Dinner

4 pieces (18"x15") heavy duty foil

1-1/2 to 2 lbs. round steak of chuck, 1/2 inch thick, cut into 1-in. pieces

1 pkg. (10 oz.) frozen peas, or 1 can (10.5 oz.) peas

4 medium carrots, sliced

4 medium potatoes, peeled, and cubed

1 can cream of mushroom soup

1 envelope onion soup mix

8 cherry tomatoes, cut in half

Butter or oil

Garlic powder and pepper

1. In a bowl, mix together cream of mushroom soup and onion soup mix.

2. Butter or spray with cooking oil, each piece of foil.

3. On center of each piece of foil, put one sliced carrot; 1 cubed potato; 1/4 of chopped meat.

4. Season each with garlic powder and pepper. Spoon equal amounts of soup mixture on top of meat and top with peas.

5. Wrap securely in foil and place in hot coals or in a dutch oven, buried in coals for 50 minutes to 1 hour.

6. Garnish each with 4 cherry tomato halves .


Easy Campfire Chicken Foil Packet Dinners

Chicken Foil Packet Dinner #1

4 pieces(18"x15") heavy duty foil

2 lb. (4 pieces) chicken breast

1 t. garlic salt

1/2 t. pepper


1/4 c. chopped fresh parsley or 2 T. dried

1 c. cream of chicken or cream of mushroom soup

1 c. instant rice

1/2 c. grated Parmesan cheese

4 t. butter

1. Smear each piece of foil with 1 t. butter to prevent chicken from sticking.

2. Place a chicken breast on a piece of foil. skin side up; sprinkle with garlic salt & pepper.

3. Combine soup, parsley and rice; divide evenly into 4 portions and spoon on top of each chicken breast.

4. Sprinkle with cheese and paprika. Fold foil over chicken and seal edges.

5. Cook on grill 5" above the coals for about 45 minutes. Do not turn.

Serves 4

Option 1: Add mixed veggies of choice to soup-rice mixture

Option 2: Omit rice and use the sauce that accumulates in packet on mashed potatoes.


Easy Campfire Fish Foil Packet Dinners

Salmon and Baby Bok Choy in Foil Packet Dinner #1

4 pieces(18"x15") heavy duty foil

2 lb. fresh salmon, 4-pieces (more or less dependent on appetites)

16 baby bok choy

8 T. bottled teriyaki sauce

1 t. grated, fresh ginger

4 garlic cloves, minced

Garlic salt and pepper to taste

Sherry, white wine or whiskey

1 green onion (scallion), sliced thin on the diagonal

On each piece of foil, place 1-pc. salmon. Place 4 baby bok choy around salmon. Splash 2 T. teriyaki sauce oversalmon and bok choy. Sprinkle 1/4 t. minced ginger and 1 minced garlic clove over fish. Splash with sherry, wine or whiskey. Salt and pepper to taste.

Seal foil packets and through on grill for about 20 minutes, depending on how hot the coals. If fish flakes easily it is done.

Sprinkle with sliced green onion before serving.

Good served with rice or grilled baby red potatoes.


Tomatoes and Chilies in Foil Packet Dinner #2

4 pieces(18"x15") heavy duty foil

4 pieces fish (catfish, tilapia, mahi mahi, red snapper, whatever you like, or 4 small whole fish)

Olive oil spray

Salt and pepper to taste

1 small onion, sliced thin, divided into 4 portions

2 10-oz. cans diced tomato with green chilies

4 jalapenos, minced (seeds removed for a milder heat)

2 cloves garlic, minced

1 t. cumin

Chopped cilanto, save some for garnish

1. Spray each piece of foil with olive oil to prevent fish from sticking.

2. Place 1 piece of fish in center of each piece of foil.

3. Salt and pepper to taste

4. Lay sliced onions over fish

5. In a bowl mix next five ingredients; spoon equally over fish

6. Seal up foil packets and grill for 30 minutes or until fish is opaque and flakes easily (whole fish may take 45 minutes)

Serve with salad and grilled corn on the cob.

Beans, Sausage and Things Foil Wrapped Dinners

Bean Bag Foil Packet Dinner #1

6 pieces(16"x16") heavy duty foil

2 28-oz. cans baked beans

1/2 lb. cheddar cheese, grated

1 lb. hot dogs, sliced on the diagonal

2 bell peppers, sliced

1 large onion, sliced

1 8-oz. can chunk pineapple, in juice

1 t. ketchup, per packet

1/4 t. molasses, per packet

1 t. mustard, per packet

1. In the center of each piece of foil, spoon a portion of each ingredient.

2. Bring corners of foil together, folding seams and twisting top to seal and form a bag.

3. Place on grill and heat through about 15 minutes.

Serves 6


Sausage Beans and Veggie Hobo Foil Packet Dinner #2

Serves: 8

1 lb. smoked sausage (any kind that you like)

4 medium potatoes, peeled and cut into 1/2-inch cubes

3 c. cabbage, shredded

1 lg. onion, halved and sliced

1 medium green bell pepper, cut into strips

1 medium red bell pepper, cut into strips

1 small zucchini, sliced

1 small yellow squash sliced

1 can cannelli beans or white navy beans

2 large tomatoes, each cut into 8 wedges

1/2 c. butter, cut into 8 cubes

16 (12-in square) pieces heavy-duty foil

1/4 c. Italian dressing

1. In a large bowl, combine first 9 ingredients. Gently stir in tomatoes.

2. Place 8 double thicknesses (2 pieces each) of heavy-duty foil on work surface. Divide mixture among each piece; making sure each packet has 2 tomato wedges. Top each with a cube of butter.

3. Fold double thickness of foil around mixture and seal tightly. Grill covered, over medium heat for 20 to 25 minutes, or until vegetables are tender.

5. Carefully open foil to let steam escape; drizzle with dressing.


Vegetables Grilled in Foil

Vegetables in Foil

Fresh veggies cook quickly and deliciously in foil. With a good steam seal, a miniature pressure cooker is created and the vegetables are table ready in no time. The veggies can be cooked in one family style packet or in individual servings and eaten right out of the foil.

Just add a spoonful of water, a pat of butter per serving, and your choice of seasoning to taste.

Whole potatoes should be pierced before wrapping, and once wrapped can be buried in the coals for faster cooking.


Mushrooms in Foil

1 piece(18"x16") heavy duty foil

1 lb. mushroom

4 t. butter

1 t. garlic salt

Splash of wine

Place cleaned dried mushrooms on foil. Dot with butter, sprinkle with garlic salt, and slash with wine or beer.

Wrap with double folds and cook on grill about 25 minutes.

Great with grilled steak or fish.

Serves 6


Zucchini and/or Yellow Summer Squash in Foil

4 Zucchini and/or Yellow Summer Squash, in any combination, cut into 2-inch chunks

1 medium onion, sliced

2 medium tomatoes, cut in wedges

1 T. olive oil or butter*

Garlic salt


Parmesan or Romano cheese, grated

Place all veggies in center of foil, dot with oil or butter; sprinkle with cheese, garlic salt and pepper. Wrap with a steam seal. Place over coals or on the grill for 15 to 20 minutes.

Serves 4

*I use olive oil for zucchini and butter for yellow squash and a little of each if using both squash together.

New Guestbook

Cinnamonbite on January 11, 2013:

SUCH a good lens. Spam in the guestbook though.

Sharyn Read from ... either in the kitchen or at my laptop... on July 10, 2012:

That's a sizable collection of recipes there June, thanks for sharing!

DecoratingMom411 on May 28, 2012:

Great lens. I can't wait to go camping and try these out.

GeekGirl1 on May 20, 2012:

Great lens. Useful tips for campers and thanks for the recipes, too.

AnimalHouse on May 19, 2012:

This lens makes me want to go camping all of a sudden. Great recipes, can't wait to try them.

KateHonebrink on May 06, 2012:

My mouth is watering at the sight of all your delicious recipes! I'm not going to wait to go camping to make them, I'm starting on one right now! Great job!!

CoeGurl on May 05, 2012:

This information is invaluable - thanks!

MaggiePowell on May 03, 2012:

Great recipes...bookmarking for my next camping trip

Whitwillow LM on April 21, 2012:

Good ideas for camp cooking. I cook on a fire at home every night so I will be trying some of these.

dnmarket on September 14, 2011:

Holy cow at the reciepes!! I love cooking with my cast iron skillet on an open fire. Then the next morning using is with egg. FLAVOR!

RecipePublishing on July 28, 2011:

How yummy.

quicpost on July 21, 2011:

Thanks for the easy tips and great recipes!

RMKK-Marlene on June 21, 2011:

These recipes will make for some happy campers! Very thorough list! Squid angel blessed and added to my camping neighborhood lens.

Happy Camping ~ Marlene

Ann Hinds from So Cal on January 02, 2011:

Angel blessed for some new recipes I hadn't even thought of to use when camping. Hooray!

jackieb99 on December 18, 2010:

Mmm...they all sound very yummyy

jgelien on November 07, 2010:

You have some really tasty sounding recipes here to break up the burger, steak and hotdog camping food monotony. Thanks for sharing.

anonymous on September 05, 2010:

Thumbs up!

Great lens... very informative. Thanks for the good read.


Legit Online jobs Review

JaysLens on July 22, 2010:

Great Lens, so helpful to campers. Those foil packed dinners look interesting )

best-intentions on June 09, 2010:

What a nice collection of recipes you have here! I will have to give a few of these a try this summer.

anonymous on June 14, 2009:

This is a great lens! Really good! 5 stars from me :)

papawu on May 25, 2009:

Fantastic tips and recipes. I have never done any campfire cooking and don't know how I would fare. I would definitely like to try some of the recipes though.

QuantumTraveler1 on October 01, 2008:

Your dutch oven round steak recipe sounds mouth watering. I'm going to give it a try. Thanks.

KonaGirl (author) from New York on July 06, 2008:

Great lens. I can see you have just gotten started on it. I will be back to see what you add. I like the idea of the basic recipes. I can already see the multitude of ways they can be adjusted to vary "what's for dinner". % stars and lensrolled to my Hawaii lens. Thanks for stopping by my lens.

Big Island of Hawaii

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