Camping Menu Week 6

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: Foil Packet Nachos

Saturday (Day 2)

• Breakfast: Chocolate Chip Pancakes *
• Dinner: Pineapple Chicken Kabobs *
• Side: Coconut Rice *
• Dessert: Dutch Oven Blueberry Cobbler *

Sunday (Day 3)

• Breakfast: Overnight Oats

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:

• Foil packet nachos: If you want to add meat, pre-cook it at home. Ground beef, shredded chicken, or carnitas are all great options!
• Chocolate chip pancakes: Measure out the dry ingredients (flour, baking powder, sugar, and salt) and place them in a zip-top bag.
• Pineapple Chicken Kabobs: Cut chicken into 1″ pieces. Mix the marinade and store it in a leakproof container.
• Coconut rice: The easiest option is to use Coconut Jasmine Ready Rice and heat it at camp. Or, cook it from scratch at home and reheat it in camp:
  • At home: Rinse 1 cup jasmine rice until the water runs clear. Add to a saucepot with 1 can of coconut milk and ½ teaspoon of fine salt. Bring it to a boil, then stir, cover, and simmer on low for 15-20 minutes. Turn off the heat and let it sit, still covered, for 10 minutes. Transfer to a container and store in the fridge/cooler for up to 4 days.
  • In camp: Add 2 tablespoons of water per cup of cooker rice into a pot or pan with a fitted lid. Heat over low, stirring to break up clumps, until heated through.
• Dutch oven blueberry cobbler: Mix the dry topping ingredients together and store in a zip-top bag OR make the entire cobbler topping at home, then store in an airtight container in your cooler.

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

• The nachos are vegetarian as written. You can add your favorite vegetarian ground “meat” if you’d like for extra protein.
• Marinate tofu instead of chicken for the kabobs.

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!