Easy Campfire Meals: Campfire Cuisine Cookbook

Welcome to Campfire Cuisine! This short cookbook is your go-to guide for preparing mouthwatering meals under the open sky. Whether you’re cooking over a crackling campfire, a portable stove, or a simple grill, these recipes are designed for ease, flavor, and minimal cleanup. All recipes serve 4 unless noted, with tips for packing and prep. Let’s make your camping trip delicious!

Equipment Checklist

• Portable stove or campfire grate

• Cast iron skillet or Dutch oven

• Lightweight pot

• Tongs, spatula, and a sharp knife

• Aluminum foil (heavy-duty)

• Cooler for perishables

• Reusable plates, utensils, and a cutting board

Breakfast

1. Campfire Breakfast Burritos

Prep Time: 10 minutes | Cook Time: 15 minutesIngredients:

• 8 large eggs

• 1 cup pre-cooked sausage crumbles (or shelf-stable chorizo)

• 1 bell pepper, diced (pre-chop at home)

• 1 small onion, diced

• 1 cup shredded cheddar cheese (optional)

• 8 flour tortillas

• Salt and pepper

• Salsa (in a small container)

• Olive oil or butter

Instructions:

1. Heat a skillet over the campfire or stove with a drizzle of oil.

2. Sauté onion and bell pepper until soft (3-4 minutes).

3. Add sausage and cook until warmed through.

4. Whisk eggs with salt and pepper, pour into skillet, and scramble until cooked (5-7 minutes).

5. Divide egg mixture among tortillas, sprinkle with cheese, and add a spoonful of salsa. Roll up and wrap in foil to keep warm.

6. Optional: Place wrapped burritos near coals for a toasty finish.

Packing Tip: Pre-chop veggies and store eggs in a hard-sided container. Use shelf-stable sausage to save cooler space.

2. Oatmeal Energy Bowls

Prep Time: 5 minutes | Cook Time: 10 minutesIngredients:

• 2 cups instant oats

• 4 cups water (or powdered milk mix)

• 1/4 cup dried fruit (raisins, cranberries, or apricots)

• 1/4 cup chopped nuts (almonds or walnuts)

• 2 tbsp brown sugar or honey

• 1 tsp cinnamon

Instructions:

1. Boil water in a pot over the campfire or stove.

2. Stir in oats and cook according to package (3-5 minutes for instant).

3. Remove from heat, mix in dried fruit, nuts, sugar, and cinnamon.

4. Serve in bowls or reusable mugs.

Packing Tip: Portion dry ingredients in a ziplock bag for each morning. No refrigeration needed!

Lunch

3. Foil-Packet Veggie Quesadillas

Prep Time: 10 minutes | Cook Time: 10 minutesIngredients:

• 8 small flour tortillas

• 2 cups shredded cheese (cheddar or Mexican blend)

• 1 zucchini, thinly sliced

• 1 red bell pepper, sliced

• 1 can black beans, drained (or pre-cooked beans)

• 1 tsp chili powder

• Salsa or hot sauce (optional)

Instructions:

1. Lay out 4 large squares of heavy-duty foil.

2. Place a tortilla on each, sprinkle with cheese, beans, veggies, and a pinch of chili powder. Top with another tortilla.

3. Fold foil tightly around each quesadilla to seal.

4. Place packets on a grill grate over medium campfire coals or a low stove flame. Cook 4-5 minutes per side until cheese melts.

5. Open carefully and serve with salsa.

Packing Tip: Slice veggies at home and store in a reusable container. Canned beans are lightweight and don’t need cooling.

4. Trailside Tuna Pita Pockets

Prep Time: 10 minutes | Cook Time: 0 minutesIngredients:

• 4 pita breads, halved

• 2 cans tuna in water, drained

• 1/4 cup mayonnaise (in packets or small jar)

• 1 celery stalk, diced (or use shelf-stable pickles)

• 1 tbsp dried cranberries or raisins

• 1 tsp mustard (optional)

• Lettuce leaves (or skip if no cooler)

Instructions:

1. In a bowl or ziplock bag, mix tuna, mayo, celery, cranberries, and mustard.

2. Stuff pita halves with tuna mixture and add lettuce if using.

3. Serve immediately or wrap in foil for a hike.

Packing Tip: Use single-serve mayo packets to avoid mess. Tuna cans are shelf-stable until opened.

Dinner

5. One-Pot Campfire Chili

Prep Time: 10 minutes | Cook Time: 30 minutesIngredients:

• 1 lb ground beef (or pre-cooked, shelf-stable meat crumbles)

• 1 can kidney beans, drained

• 1 can diced tomatoes with juice

• 1 small onion, diced

• 1 green bell pepper, diced

• 1 packet chili seasoning mix

• 1 cup water

• Olive oil

• Optional: Corn chips or cornbread mix for serving

Instructions:

1. Heat oil in a Dutch oven or large pot over the campfire.

2. Cook onion and bell pepper until soft (4-5 minutes).

3. Add ground beef (if using raw) and cook until browned, breaking it up (8-10 minutes). If using pre-cooked meat, skip to next step.

4. Stir in beans, tomatoes, water, and chili seasoning. Simmer 15-20 minutes, stirring occasionally.

5. Serve in bowls with chips or cornbread on the side.

Packing Tip: Pre-cooked meat crumbles save time and cooler space. Store onions and peppers pre-chopped.

6. Foil-Packet Lemon Garlic Chicken

Prep Time: 10 minutes | Cook Time: 20-25 minutesIngredients:

• 4 boneless chicken breasts (or thighs)

• 2 potatoes, thinly sliced

• 1 zucchini, sliced

• 1 lemon, sliced

• 4 garlic cloves, minced

• 2 tbsp olive oil

• 1 tsp dried thyme

• Salt and pepper

Instructions:

1. Lay out 4 large foil squares.

2. Divide potato and zucchini slices among them, season with salt and pepper.

3. Place a chicken breast on each, drizzle with oil, sprinkle with thyme and garlic, and top with a lemon slice.

4. Seal foil tightly into packets.

5. Cook on a grill grate over medium coals or a stove for 20-25 minutes, flipping halfway, until chicken reaches 165°F.

6. Open carefully and serve.

Packing Tip: Keep chicken in a cooler with ice packs. Pre-slice potatoes to save time.

Snacks

7. No-Bake Energy Bites

Prep Time: 10 minutes | Cook Time: 0 minutesIngredients:

• 1 cup rolled oats

• 1/2 cup peanut butter

• 1/4 cup honey

• 1/4 cup chocolate chips or dried fruit

• 1/4 cup shredded coconut (optional)

Instructions:

1. Mix all ingredients in a bowl or ziplock bag until combined.

2. Roll into 1-inch balls (makes ~12-15).

3. Store in a sealed container or bag.

4. Eat as a quick trail snack or breakfast booster.

Packing Tip: Make these at home and store in a cool, dry place. No refrigeration needed.

Dessert

8. Campfire Banana Boats

Prep Time: 5 minutes | Cook Time: 10 minutesIngredients:

• 4 bananas

• 1/2 cup chocolate chips

• 1/2 cup mini marshmallows

• 1/4 cup crushed graham crackers (optional)

Instructions:

1. Slice each banana lengthwise in its peel, keeping the bottom intact.

2. Stuff with chocolate chips and marshmallows.

3. Wrap each banana tightly in foil.

4. Place on coals or a grill grate for 8-10 minutes until melty.

5. Open, sprinkle with graham crumbs, and eat with a spoon.

Packing Tip: Bananas are durable for travel. Pack toppings in small ziplocks.

9. S’mores Dip (Skillet Style)

Prep Time: 5 minutes | Cook Time: 10 minutesIngredients:

• 1 cup chocolate chips

• 1 cup mini marshmallows

• Graham crackers for dipping

Instructions:

1. Heat a cast iron skillet over low coals or a stove.

2. Spread chocolate chips evenly in the skillet, top with marshmallows.

3. Cook 8-10 minutes until melted and gooey, stirring gently if needed.

4. Dip graham crackers directly into the skillet and enjoy.

Packing Tip: Store ingredients in a single ziplock for easy access.

Tips for Success

• Plan Ahead: Pre-measure spices and dry goods into ziplocks to save space.

• Cooler Management: Prioritize perishables like meat and cheese; use shelf-stable alternatives where possible.

• Cleanup: Bring biodegradable soap and a collapsible bucket for washing dishes. Pack out all trash.

• Safety: Always cook over stable heat sources and keep a water bucket nearby for fire control.