Raise your hand if you've had your fill of camp meals consisting of hotdogs and nut bars that never seem to keep you full on your days of adventure. Now, raise your other hand if kicking back by the fire with a roasted garbanzo and egg skillet, fire-toasted taco, or charred stuffed peppers sounds more like your kind of camp vibes. Hands raised? Then keep reading to find out just how easy it is to make these three healthy, customizable, and protein-packed meals. Plus, with just a little extra time put in at home prepping, they’re even easier to clean up after -- I swear!
*Tip: these meals are perfect for cooler-friendly, drive-in campsites with fire rings rather than hike-in campsites where you have to lug your belongings to the site.
Garbanzo Veggie Skillet with Pita
At home prep:
In a container, add the following:
- One 15 oz. can of drained garbanzo beans.
- Assortment of your favorite chopped veggies.
- I used one zucchini, one cup of halved cherry tomatoes, and a couple handfuls of torn up kale.
- Drizzle with oil and season to your liking.
- Pack the container in a cooler.
*Also bring: eggs, one lemon, pita bread, skillet, long grill tongs, and oven mitts.
- Heat skillet over fire.
- Pour in your pre-made container, stirring occasionally with grill tongs.
- Once veggies start to soften, add eggs and scramble it all together.
- While this cooks, place the pita over the fire to get it nice and toasty.
- Once the egg is cooked and pita is toasted on both sides, carefully remove from fire.
- Wear oven mitts, the skillet will be extremely hot!
- Squeeze about 1/3 of the lemon over the scramble as it cools.
- Serve individual portions with pita slices and enjoy!
*For less dishes, use the pita to scoop it right out of the skillet. If you do this, be careful around the skillet, it stays hot for quite awhile.
At home prep:
- Cook your favorite taco filling:
- I broke up one pack of tofu and cooked it in taco seasoning.
- Allow filling to cool.
- Cooling the filling allows it to thicken up for less chance of leakage.
- Pour mixture onto a large sheet of tinfoil* about the size of a standard cookie sheet.
- Tin foil will allow for easy clean-up at camp.
- Once it is cool, gently wrap the edges of the tinfoil up and around filling into a ball.
- Place foil-wrapped filling in a container and store in cooler.
- Pack your favorite toppings and tortillas:
- I used pre-halved grape tomatoes, corn, and an avocado.
Also bring: Knife to slice avocado, serving spoon, long grill tongs, and oven mitts.
- Open top of foil pack like a bowl and place over fire.
- Stir the filling occasionally with long tongs until warmed through
- As this warms, toast tortillas over fire.
- Load up tacos with your favorite toppings and devour!
*If you prefer to forgo the tin foil, place your pre-cooked taco filling straight into a container and heat it up in skillet when you get to camp.
Charred Stuffed Peppers
At home prep:
- Gather the ingredients for your favorite stuffed pepper filling:
- For about 4 stuffed peppers I used 1 cup rice (measured before cooking), a 12oz. can of crushed tomatoes, and 1 lb. hot Italian turkey sausage.
- Begin by cooking your rice.
- While this cooks, prepare your sausage by removing it from the casing and breaking it up into small pieces.
- Toss sausage in a pan and begin cooking until browned.
- Pour in crushed tomatoes and add cooked rice.
- When everything is combined, remove from heat and allow to cool.
- Cut the tops off of your bell peppers and clean out seeds/ribs.
- Once the filling is cooled, stuff each pepper, top with cheese and put the tops back on.
- Wrap stuffed peppers in tinfoil* and place them in a container before placing them in a cooler.
Also bring: Long grill tongs and oven mitts if using a dutch oven.
- Using grill tongs, place foil-wrapped peppers on the edge of the fire, right against the wood and rotate them every 5 minutes or so.
- Once all sides have been cooked, carefully take peppers out of the fire using tongs and peel back the foil to see if the peppers are softened. (I also like mine to have a good char to them.)
- If they aren't quite ready, wrap them up and put them back on the flame, but if they're ready open em' up and serve!
*If you would like to forgo the tinfoil, at home, place stuffed peppers upright in a container (make sure they are in tightly as to avoid spilling) before placing in cooler and bring along a dutch oven to cook them in. Once at camp, place peppers into the dutch oven and let them cook over the fire until filling is warmed and peppers are slightly softened but not falling apart.
And there you have it!
Three easy meals that are healthy and customizable to your dietary needs. Camp meals like these will keep you full and energized for any activities, exploration, or relaxation you plan to do while adventuring in the great outdoors!
***Cooking over a bonfire is incredibly fun, but singed eye brows or arm hair definitely are not. While making each of these dishes it is important to use caution. Please be aware of surfaces you are touching and bring along the proper tools. But don't let this hold you back because: