Mountain House Restaurant-Style Fettuccine Alfredo Here's a varied roundup of awesomely easy camping recipes: none of them particularly complicated or demanding to make, yet delivering flavors to impress even the pickiest (or snootiest) campsite diner.Įasy to assemble, quick to cook, a cinch to clean up: You’ll definitely want to give these oozy delicacies from the Dirty Gourmet recipe archives a try! There's nothing like an evening at the campsite, and nothing like thoughts of dinner to propel a hiker down the trail. Check out the recipe at Dirty Gourmet! DINNER This veggie tacos made with the Greek cheese halloumi (another Fresh Off the Grid score) are easy to throw together in the campsite or picnic area.Įnjoy the City of Brotherly Love’s signature sammie at the campsite with this hassle-free tinfoil recipe from Twin Dragonfly Designs.Ĭheese takes a starring role in this delicious sandwich, a blue-ribbon midday reward on the trail. This foil-wrapped, fire-cooked winner comes to us from Well Plated by Erin and its creator’s fond memories of Girl Scout campfire cookouts.Īnother absolutely scrumptious foil-cooking homerun of a camping lunch, thanks to Kleinworth & Co. There’s nothing better than mac & cheese for lunch! Plus, it’s kid-friendly! You can give it to the kids right out of the pouch and spice up your own serving with some tasty toppings like salsa and sour cream! Put together this zesty and colorful slaw from The Adventure Bite team before your camping trip, and it’ll just get more flavorful with the extra sitting time in a ziplock bag or Tupperware container. Here are some easy camping meals for a lovely, laidback morning at the site! Beginning your day with hearty camping breakfast ensures you’ll have the proper energy for an active morning of outdoor fun and exploration, avoiding the dreaded blood-sugar collapse and ensuing “hanger.” They say breakfast is the most important meal of the day, and that certainly applies in the woods. Read on and get ready to work up an appetite! We’ve been feeding campers since the 1960s, and our products boast a longer shelf life than any of our competitors 30 years from the date of manufacture!īut we also want to inspire you more generally in the campsite-cooking department, which is why we’ve compiled this list of camping food ideas from some standout authorities. First off, our freeze-dried meals make scrumptious entrees that require no more prep work than boiling water-absolutely ideal for both car-camping and backpacking. Well, that’s where Mountain House comes into the picture. Just like back home, though, it’s easy to become bored with your campsite cuisine-or, if you’re new to roughing it, it's hard to know what camping meals to make in the first place. When I’m making quinoa or brown rice-or just want to punch up the flavor in dishes, I can easily defrost the chicken stock ice cube in the microwave or stovetop.As much as we all love the wild vistas, the geological marvels, and the hiking, swimming, and paddling of a camping trip, a whole lot of the joy of camping centers on food, right? It’s a cliché that grub tastes better outdoors, but darn it it’s a fact, too. Once frozen, I place the frozen cubes into a resealable bag labeled with the date frozen, as well as a three- month use-by date. “Instead of letting extra stock go to waste, I freeze it in ice cube trays. “I often whip up a chicken stock to make my kids a warming chicken noodle soup,” says Toby Amidor, MS, RD, author of The Greek Yogurt Kitchen. “We blend three cups of tightly packed spinach or kale with one-half cup water and then pour it into ice cube trays and freeze it,” say Lyssie Lakatos, RDN, CFT and Tammy Lakatos Shames, RDN, CFT, co- authors of The Nutrition Twins’ Veggie Cure. “We simply drop a few spinach cubes into smoothies, soups, omelets, stir-fries, and pasta sauces-and even use the cubes as broth.” Just be careful of trying to eat frozen veggies alone because they can be slightly mushy after reheating.” “Frozen peas and any sort of frozen greens are my veggies of choices, because you can heat them up in minutes and throw them into a tortilla with a little cheese and canned beans to make a quesadilla. “I love to keep a few bags of frozen veggies on hand to throw together dinner in a flash,” says Natalie Rizzo, MS, RD, owner of com. Stock your freezer with frozen veggies.Stick the smoothie pack in the freezer, and pull one out when you want to make a quick smoothie.” You can also freeze plain Greek yogurt in ice cube trays, and toss the frozen yogurt cubes in the bag. “Fill multiple quart-size plastic bags each with a cup of leafy greens, a cup of cut-up fresh or frozen fruit, a Tablespoon of chia or flax seeds, and two Tablespoons of nuts. “Save time at breakfast by making smoothie packs,” says Alissa Rumsey, MS, RD, CSCS, spokesperson for the Academy of Nutrition and Dietetics.
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