One of my favorite camping recipes to enjoy is not only delicious and gets the day started right, but it also is cost effective. With tasty camp recipes like these, you can save yourself some money – no need to eat out and overspend your food budget! Here are two homerun camp recipes – one for breakfast and one for dinner. You might find them so filling that you could skip lunch entirely and just snack on granola bars and some fresh fruit!
6 oz. bacon
4 red potatoes
1 cup shredded cheddar cheese
salt & pepper
You’ll also need:
Dice bacon and fry in a Dutch oven over medium heat. Remove pieces as they begin to crisp; drain on paper towels.
While bacon is cooking, dice potatoes and onion. Once the last of the bacon is cooked, pour off most of the grease, reserving 3-4 tablespoons. Add potatoes and onion into the reserved bacon grease and season with salt and pepper to taste.
Keep the Dutch oven lidded while the onion and potatoes, removing only every once in awhile to stir to prevent sticking. Cook until tender.
Scrape potatoes and onions to the side, and crack eggs directly into the free space of the pan, whisking and scraping with spatula to scramble.
Once the eggs are scrambled and cooked through, put all of the cooked bacon back into the pot.
Add cheddar cheese and stir to combine. Serve warm.
Once breakfast is cleaned up, you can get an immediate start (and finish!) on dinnertime faster than you can say “Get ready to leave for the day!” Wipe out the Dutch oven and throw in three ingredients – yes, only three ingredients! Set it on low heat and you’re good to go!
1.5 pounds beef stew meat
1 can Campbell’s Golden Mushroom soup
1 can Campbell’s French Onion soup
You’ll also need:
Dutch oven or Crock Pot
Combine all three ingredients in a Dutch oven or Crock Pot, cover, and place in oven at 250* for 6 hours. (Low heat for 4-6 hours if using Crock Pot.)
Easy sides: a quick salad, grilled corn on the cob, or a side of mashed potatoes. You’ll discover this stew creates and cooks in its own gravy, so a side of potatoes or pasta is great to pair with it – easy pantry staples you’ll already have on hand!
Add these camp recipes to your list of camp meals while camping in your new or used RV, and we guarantee they’ll be family favorites! Contact us if you have any questions about shopping for a new or used RV or scheduling some routine RV maintenance before you hit the road. Happy trails!
It’s finally spring and many stores, farms, and gardens are full of fresh, tender spring vegetables!
This is the perfect time to experiment with new salads. Here’s a savory & sweet salad to try:
Goat Cheese and Pear Salad
1 4oz package of Herbed Goat Cheese (or any soft, mild cheese)
2 pears, sliced or chopped
2 cups grapes, whole of halved
1 large head of green or red-leaf lettuce
Salty roasted nuts or seeds
¼ cup Balsamic Vinegar
Rinse lettuce, and then tear it into bite-sized pieces. Add goat cheese and vinegar, then drizzle with olive oil toss. Add remaining ingredients, toss lightly, and serve with your favorite warm, crusty bread.
1/2 cup powdered chocolate drink mix (such as Nesquik®)
1/2 cup powdered coffee creamer
1/2 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
Pulse powdered milk, pudding mix, chocolate drink mix, powdered creamer, confectioners’ sugar, cocoa powder, and cinnamon together in a food processor until blended. Store in an air-tight container and simply stir a few tablespoons (to taste) of mix into a mug of hot water.
Directions: Cook pasta per package directions. Drain. Lightly butter inside of slow cooker. Mix the pasta, evaporated milk, milk, 3 cups cheese, ham and eggs, and seasonings. Sprinkle on the remaining cheddar cheese and arrange American cheese slices on top. Cook, covered, on low for 3 1/2 hours. Do not stir ingredients or remove lid while cooking.
Cooking instructions: Line crockpot with foil, leaving enough to cover the potatoes when finished. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. Cover with remaining foil. Cover and cook on low for 10-12 hours.
Cooking instructions: In the crockpot stir in all the ingredients, except the meat and cream cheese together. Once combined add the meat and mix together. Cook on low for eight hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes. Serve over egg noodles or mashed potatoes.
Any other vegetables you wish to add (root vegetables in particular are good in this dish)
1. Shape heavy-duty tin foil into serving-sized pouches, enough for each camper
2. Wash & chop vegetables into large, bite-sized pieces
3. Place ground beef into foil pouches (one or two servings per pouch) and break it up with a fork
4. Add all vegetables to the pouches (one of two servings per pouch)
5. Season as desired
6. Close top of foil pouch and place on hot embers for 20 minutes or until cooked through
*this varies greatly depending on how hot the fire is, proximity of the pouch to the heat, and quantity of food in each pouch
7. Remove using grilling tongs and place on a heat-safe surface. Open carefully being mindful of the hot steam that will escape.