Camping Menu Week 5

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: Instant Pot Chili *
• Side: Cornbread *

Saturday (Day 2)

• Breakfast: Dutch Oven Cinnamon Rolls *
• Dinner: Dutch Oven Enchiladas *
• Side: Grilled Corn Salad *
• Dessert: Chocolate Chunk Skillet Cookie *

Sunday (Day 3)

• Breakfast: Avocado Toast 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
• 4 qt. (10″) Dutch oven
• 10″ Cast iron skillet
• Non-stick skillet
• Pot
• Spatula
• Tongs
• Mixing bowl
• Aluminum foil
• Parchment paper
• BBQ charcoal (for Dutch oven cooking—or use campfire embers)
• 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:

• Instant Pot Chili: Make the whole recipe at home! Store it in a watertight container in your cooler and heat it up on the stove at camp.
• Cornbread: You can make this recipe entirely at home if you like. Or, combine just the dry ingredients (cornmeal, flour, baking powder, and salt) in a baggie and then make the rest of the recipe at camp.
• Dutch Oven Cinnamon Rolls: Make things REALLY easy by buying your favorite pre-made cinnamon rolls. If you want to make the recipe from scratch, do it at home and store them in airtight containers in the cooler.
• Dutch Oven Enchiladas: The peppers and onions can be sautéed at home and stored in the cooler. If you want to add chicken to them, our Instant Pot chicken recipe is a great way to do so!
• Grilled Corn Salad: You can cook the corn ahead of time (let’s put your Instant Pot to work again!) and then finish it off at camp. Make the dressing at home and store it in a small, leakproof jar.
• Chocolate Chunk Skillet Cookie: The dough handles much better when it’s chilled, so make it at home and then store it in your cooler inside 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 cilantro, 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 our vegetarian chili recipe instead, or your favorite vegetarian canned chili.
• The enchiladas are vegetarian as written. You can add your favorite vegetarian ground “meat” if you’d like for extra protein.
• Skip the bacon in the 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!