Camping Menu Week 3

This Week’s Menu

Pro Tip: Many of these recipes have prep that can be done at home before your trip, saving you time at the campsite. Look for the * and then head to the “Prep Tips” section of this post!

Find meat-free suggestions at the bottom of the page.

Click the link to access the recipe post with all the tips and tricks for making it as well as the printable recipe card.

Friday (Day 1)

• Dinner: One Pot Cheesy Asparagus Orzo
• Side: Salad with tomatoes, cucumbers, and vinaigrette

Saturday (Day 2)

• Breakfast: French Toast Sticks *
• Dinner: Dutch Oven Red Beans and Rice *
• Dessert: Campfire Baked Apples with Ice Cream in a Bag (or whipped cream) *

Sunday (Day 3)

• Breakfast: Homemade Big Cluster Granola with Yogurt and Berries *

Additional Ideas

• Lots of camping lunch ideas
• Easy to prep snack ideas
• Is your trip longer than 3 days, or do you want to swap out a meal? Here are all of our breakfast recipes, dinner recipes, and desserts!

Shopping List

Download it here! The ingredient amounts are based on approx. 4 servings per recipe.

Recommended Equipment

• Chef’s knife and cutting board
• Camp stove
• Pot
• Non-stick skillet
• Spatula
• Dutch oven
• Heavy duty foil
• Long metal tongs
• Heat-proof gloves (so much better than a potholder!)
• Containers to store leftovers
• Coffee can for making ice cream (see recipe post for specifics)

Prep Tips

Make cooking at the campsite easier by doing these steps at home:

• French Toast Sticks: Mix the eggs, milk, sugar, cinnamon, and salt together and transfer the batter to a sealed container. Store in your cooler for up to two days.
• Dutch Oven Red Beans and Rice: Slice up the andouille sausages. Dice the bell pepper (and onion, if you’d like, but we prefer to do that in camp).
• Baked Apples: Mix the filling and store in the cooler.
• Big Cluster Granola: Definitely make this ahead of time! Store in an airtight container.

Packing Your Cooler

Knowing how to pack a camp cooler properly is essential when you’re bringing prepped-ahead meals or ingredients. Lucky for you, we have a guide to help you master the art of packing a cooler to maximize ice retention and keep your food safe. Here are some additional tips for packing this week’s food:

• Use watertight, resealable containers to store food.
• To store herbs like parsley, gently wrap them in a damp paper towel and store them in a zip-top bag. Place them on top of the ice/other food items.
• We like these egg holders for protecting our eggs in the cooler.
• Where possible, put the last day’s food on the bottom and work your way towards the top with the first day’s food.

Meat-free Alternatives

• On Friday night, use a vegetarian-friendly cheese blend
• Swap out the andouille with a vegetarian version or other veggie sausage

If you make the recipes from this menu, we’d love if you came back to leave a ⭐️⭐️⭐️⭐️⭐️ review! Use the QR code on the bottom of the printed recipe to pull them up on your phone. Thank you!