Camping Menu Week 4

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: Sausage and Tortellini Soup
• Side: Skillet Garlic Bread *

Saturday (Day 2)

• Breakfast: Banana Bread Pancakes *
• Dinner: One Pan Beef Stroganoff*
• Side: Stovetop Green Beans
  • Bring a pot of salted water to a boil. Drop in the green beans and cook until crisp-tender, about 3 minutes. Drain, then toss with butter, garlic powder, and salt to taste.
• Dessert: Strawberries and Cream Cakes
  • Quarter a pint of strawberries and place them in a bowl with about 2 tablespoons of sugar. Let them sit while you enjoy dinner. Then, divide them (and the juices) between slices of store-bought pound cake or angel food cake and top with whipped cream.

Sunday (Day 3)

• Breakfast: Maple Sausage Breakfast Sandwiches *

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

• Camp stove
• Chef’s knife and cutting board
• Pot
• Cast iron skillet
• Non-stick skillet
• Spatula
• Ladle
• Mixing bowl
• Heat-proof gloves (so much better than a potholder!)
• Containers to store leftovers

Prep Tips

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

• Skillet Garlic Bread: Make the garlic butter and store it in an airtight container in your cooler.
• Banana Bread Pancakes: Combine all the dry ingredients in a baggie.
• Green Beans: Trim ends and cut into 2-inch pieces (or leave whole if you like).
• Sausage Sandwiches: Make the sausage patties. Store them in an airtight container with small sheets of parchment paper between patties to prevent sticking.

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

• Use Beyond or Impossible sausage for the tortellini soup.
• Omit the beef from the stroganoff and replace it with an additional ½ lb of mushrooms (so, 1 lb mushrooms total). We love a combo of cremini and oyster mushrooms when making this meatless.
• Use your favorite meatless sausage in the sandwiches, or simply make fried egg & cheese breakfast sandwiches.

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!