Premade Camping Meal Ideas That Will Make Your Outdoor Adventure Deliciously Simple

Planning a camping trip is exciting, but figuring out meals can sometimes feel overwhelming. There’s nothing worse than being hungry after a day of hiking or swimming, only to realize you need to start cooking from scratch at your campsite.

We’ve all been there – exhausted from outdoor adventures and wishing we had prepared our meals in advance.

Make-ahead camping meals can be total game-changers for your outdoor experience, giving you more time to enjoy nature instead of being stuck at the camp kitchen. We love how prepping meals before your trip simplifies the camping experience and reduces cleanup.

Whether you’re planning a weekend getaway or an extended outdoor adventure, having delicious ready-to-go food options makes the whole experience more enjoyable for everyone.

1) Chicken Tortilla Stew

One of our favorite make-ahead camping meals is Chicken Tortilla Stew. It’s easy to prepare in advance and delicious after a day of outdoor adventures.

This hearty stew can be assembled ahead in a gallon-sized ziplock bag and frozen until you’re ready to pack your cooler. It’s a perfect one-pot dinner that saves us so much time at the campsite.

We typically combine chicken, black beans, corn, diced tomatoes, and taco seasoning. You can adjust the spice level to your family’s preference. Some of us like it extra spicy with jalapeños added in!

At camp, we simply dump the contents into a pot and heat it up on our camp stove. If thawed, it takes about 20-30 minutes to heat through, a bit longer if still frozen.

We top our stew with crushed tortilla chips, shredded cheese, and a dollop of sour cream. It’s especially perfect for chilly camping nights when we want something warm and comforting.

The leftovers reheat beautifully too, making it great for multi-day trips. We sometimes even make it in our Instant Pot when camping with electrical hookups.

Here’s our favorite recipe!

Premade Chicken Tortilla Stew Recipe

Ingredients:

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (15 oz) diced tomatoes with green chilies
• 1 can (15 oz) tomato sauce
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tbsp olive oil
• Tortilla chips, for serving
• Shredded cheese, for garnish
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions:

1. Prep Your Ingredients:
   • If you’re using a rotisserie chicken, shred the meat and set it aside.
   • Drain and rinse the black beans and corn.
   • Finely chop the onion and mince the garlic.
2. Cook the Base:
   • In a large pot, heat the olive oil over medium heat.
   • Add the chopped onion and garlic, and sauté until the onion becomes translucent (about 3-4 minutes).
3. Combine Ingredients:
   • Add the shredded chicken, black beans, corn, diced tomatoes with green chilies, tomato sauce, and chicken broth to the pot.
   • Stir in the cumin, chili powder, paprika, salt, and black pepper.
4. Simmer:
   • Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing all the flavors to meld together.
5. Pack for Camping:
   • Let the stew cool completely.
   • Transfer it to a large, airtight container or several smaller containers for easier packing.
   • Store in a cooler with plenty of ice packs to keep it fresh.
6. Reheat at the Campsite:
   • When you’re ready to eat, simply reheat the stew over a campfire or portable stove until it’s hot and bubbly.
7. Serve:
   • Ladle the stew into bowls.
   • Top with crushed tortilla chips, shredded cheese, and fresh cilantro.
   • Serve with lime wedges on the side for an extra burst of flavor.

Tips for Camping:

• Pre-Chop and Measure: Pre-chop all your vegetables and measure out your spices before you leave for your trip to save time and effort at the campsite.
• Use a Dutch Oven: If you have a Dutch oven, it’s perfect for reheating the stew over a campfire.
• Keep it Cool: Ensure your cooler is well-stocked with ice to keep the stew fresh until you’re ready to reheat it.

Enjoy your delicious, hearty chicken tortilla stew around the campfire!

2) Make Ahead Camping Mac n Cheese

Campfire Mac and Cheese is easy to make ahead of time and delivers that perfect comfort food experience at the campsite.

To prepare this cheesy delight, we simply cook elbow macaroni at home, then mix it with a combination of store-bought alfredo sauce, parmesan, mozzarella, and cheddar cheese. A splash of half & half creates that creamy texture we all crave.

Once mixed, we store it in a plastic bag or container in our cooler. At the campsite, we just need to heat it over the fire for that melty, cheesy goodness with crispy edges. The result is absolutely worth it!

Don’t forget to bring some salt and pepper to adjust the seasoning to your taste. The beauty of this camping meal is its simplicity and how satisfying it feels after a day of outdoor adventures.

Campfire Mac N Cheese Recipe

Ingredients:

• 1 lb elbow macaroni, cooked at home and cooled
• 1 jar (15 oz) store-bought Alfredo sauce
• 1 cup shredded Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/2 cup half & half
• Salt and pepper, to taste
• Optional: Bread crumbs for topping
• Optional: Fresh parsley, chopped, for garnish

Instructions:

1. Prep Your Macaroni:
   • Cook the elbow macaroni at home according to the package instructions until al dente.
   • Drain and rinse with cold water to stop the cooking process and prevent sticking. Let it cool completely.
   • Transfer the cooled macaroni to a large, airtight container for easy transport.
2. Mix the Cheeses:
   • In a large mixing bowl, combine the Alfredo sauce, Parmesan cheese, mozzarella cheese, and cheddar cheese.
   • Add the half & half and mix until well combined.
   • Season with salt and pepper to taste.
3. Combine with Macaroni:
   • Add the cooked and cooled macaroni to the cheese mixture, stirring until the macaroni is fully coated with the cheesy sauce.
4. Pack for Camping:
   • Transfer the mac n cheese mixture to a large, oven-safe or campfire-safe dish (like a disposable aluminum pan).
   • Cover tightly with aluminum foil.
   • Store in a cooler with plenty of ice packs to keep it fresh until you’re ready to cook.
5. Cook at the Campsite:
   • When you’re ready to cook, place the covered pan over a campfire grill grate or a portable camping stove.
   • Heat for about 20-30 minutes, stirring occasionally, until the cheese is melted and bubbly.
6. Optional Topping:
   • If you like a crunchy topping, sprinkle bread crumbs over the top of the mac n cheese during the last 10 minutes of cooking.
7. Serve:
   • Once heated through, carefully remove the pan from the heat.
   • Garnish with fresh parsley if desired.
   • Serve hot and enjoy!

Tips for Camping:

• Pre-Cook and Cool: Cooking the macaroni at home and letting it cool completely will save you time and effort at the campsite.
• Use Heavy-Duty Foil: Heavy-duty aluminum foil is great for covering the pan and helps retain heat while cooking over the campfire.
• Keep it Cool: Make sure your cooler is well-stocked with ice packs to keep the mac n cheese fresh until you’re ready to cook.

Enjoy your cheesy, creamy Campfire Mac N Cheese under the stars

3) Dutch Oven Potato Soup

There’s something magical about a steaming bowl of potato soup on a chilly camping evening. We always look forward to this comforting meal when we’re outdoors.

Making Dutch oven potato soup is simpler than you might think. The basic ingredients include potatoes, onions, and broth—items that travel well for camping trips.

For the creamiest version, we like to include bacon for that smoky flavor. The combination of crispy bacon with creamy potatoes creates a perfect harmony of textures and tastes.

You can prep most ingredients at home to save time at the campsite. Try chopping onions and carrots before your trip for even quicker cooking.

We’ve found that sautéing the onions and bacon beforehand adds incredible flavor. Just store them in a container and add to your Dutch oven when you’re ready to cook.

For a heartier soup, we sometimes throw in corn niblets or leeks. Don’t forget to bring milk or cream for that velvety finish!

Dutch Oven Potato Soup Recipe

Ingredients:

• 6 large russet potatoes, peeled and diced
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup all-purpose flour
• 4 slices bacon, cooked and crumbled
• 2 tbsp butter
• Salt and pepper, to taste
• Optional: Chopped green onions and extra shredded cheese for garnish

Instructions:

At Home Preparation:

1. Prep the Vegetables:
   • Peel and dice the potatoes. Place them in a large bowl and cover with water to prevent browning. Drain and transfer to a large zip-top bag.
   • Finely chop the onion and mince the garlic. Store them together in a small airtight container or zip-top bag.
2. Cook the Bacon:
   • Cook the bacon until crispy, then crumble it into small pieces. Store in a small airtight container or zip-top bag.
3. Measure and Pack:
   • Measure out the shredded cheddar cheese, heavy cream, and sour cream into separate containers.
   • Measure the flour and store it in a small zip-top bag.
   • Pack the butter in a small container.
4. Pack Everything:
   • Store all prepped ingredients in a cooler with plenty of ice packs to keep them fresh until you’re ready to cook.

At the Campsite:

1. Heat the Dutch Oven:
   • Place your Dutch oven over the campfire or a portable camping stove and heat it up.
2. Sauté the Onions and Garlic:
   • Add the butter to the Dutch oven and let it melt.
   • Add the chopped onion and minced garlic. Sauté until the onion becomes translucent (about 3-4 minutes).
3. Add Potatoes and Broth:
   • Add the diced potatoes to the Dutch oven.
   • Pour in the chicken broth and bring to a boil.
4. Simmer:
   • Reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
5. Thicken the Soup:
   • In a small bowl, mix the flour with a bit of water to create a slurry.
   • Gradually stir the slurry into the soup to thicken it.
6. Add Cream and Cheese:
   • Stir in the heavy cream, shredded cheddar cheese, and sour cream.
   • Continue to cook, stirring occasionally, until the cheese is melted and the soup is creamy.
7. Season and Serve:
   • Season with salt and pepper to taste.
   • Ladle the soup into bowls and top with crumbled bacon, chopped green onions, and extra shredded cheese if desired.

Tips for Camping:

• Pre-Chop and Measure: Pre-chopping the vegetables and measuring out ingredients at home saves time and effort at the campsite.
• Use a Cooler: Ensure your cooler is well-stocked with ice packs to keep all the prepped ingredients fresh until you’re ready to cook.
• Dutch Oven Care: Make sure your Dutch oven is well-seasoned to prevent sticking and make cleanup easier.

Enjoy your hearty, delicious Dutch Oven Potato Soup around the campfire

4) Skillet Philly Cheesesteak

One of our favorite make-ahead camping meals has to be the Skillet Philly Cheesesteak. It’s perfect when you want something hearty after a day of hiking or swimming.

We love that this meal works beautifully as a one-pot wonder over the campfire. The combination of thinly sliced beef, peppers, onions, and melty cheese creates a mouthwatering dinner that feels like a treat in the wilderness.

To prep this ahead of time, we slice all our veggies and meat at home and store them in separate containers. We’ve found that having everything ready to go makes cooking at the campsite so much easier when everyone’s hungry and tired.

For cooking, all you need is a cast iron skillet over your campfire. The beef gets a nice sear, and the vegetables soften perfectly. Top it all with provolone or cheese whiz (depending on how authentic you want to be), and you’ve got an amazing meal.

Serve it on hoagie rolls or eat it straight from the skillet for a lower-carb option. We often make extra because everyone always asks for seconds!

Skillet Philly Cheesesteak Recipe

Ingredients:

• 1 lb thinly sliced beef (ribeye or sirloin works best)
• 2 bell peppers, thinly sliced (any color)
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 8 slices provolone cheese or cheese whiz
• 4 hoagie rolls or sub rolls
• Optional: Hot sauce or mayo for serving

Instructions:

At Home Preparation:

1. Prep the Meat and Veggies:
   • Thinly slice the beef and place it in a zip-top bag.
   • Thinly slice the bell peppers and onion. Mince the garlic. Store the veggies together in a large zip-top bag or airtight container.
2. Pack Everything:
   • Store the sliced beef and veggies in a cooler with plenty of ice packs to keep them fresh until you’re ready to cook.
   • Pack the cheese separately in a container.
   • Don’t forget to bring the hoagie rolls and any optional condiments.

At the Campsite:

1. Heat the Skillet:
   • Place your cast iron skillet over the campfire or on a portable camping stove and heat it up.
2. Cook the Veggies:
   • Add 1 tbsp of olive oil to the skillet.
   • Add the sliced bell peppers, onion, and minced garlic. Sauté until the vegetables are soft and slightly caramelized (about 5-7 minutes).
   • Remove the veggies from the skillet and set them aside.
3. Cook the Beef:
   • Add the remaining 1 tbsp of olive oil to the skillet.
   • Add the thinly sliced beef to the skillet in a single layer. Season with salt and pepper.
   • Sear the beef until it’s browned and cooked through (about 3-4 minutes). Stir occasionally to ensure even cooking.
4. Combine and Melt Cheese:
   • Return the cooked veggies to the skillet with the beef. Stir to combine.
   • Top the mixture with slices of provolone cheese or dollops of cheese whiz. Cover the skillet with a lid or aluminum foil to help the cheese melt (about 2-3 minutes).
5. Serve:
   • Once the cheese is melted and gooey, remove the skillet from the heat.
   • Serve the Philly cheesesteak mixture on hoagie rolls.
   • Add optional hot sauce or mayo if desired.

Tips for Camping:

• Pre-Slice and Pack: Pre-slicing the meat and veggies and packing them separately will save you a lot of time and hassle at the campsite.
• Use a Cooler: Ensure your cooler is well-stocked with ice packs to keep the prepped ingredients fresh until you’re ready to cook.
• Cast Iron Care: Make sure your cast iron skillet is well-seasoned to prevent sticking and make cleanup easier.

Enjoy your mouthwatering Skillet Philly Cheesesteak under the stars!

5) Mediterranean Chicken Foil Packets

We love how these Mediterranean Chicken Foil Packets bring a taste of the Greek islands to our campsite with almost no cleanup! They combine tender chicken with bright, zesty flavors that will transport your taste buds far from the wilderness.

To make these packets, we start with boneless chicken breasts or thighs cut into chunks. We add colorful bell peppers, red onions, cherry tomatoes, and zucchini for a nutrient boost that doesn’t sacrifice flavor.

The magic happens with the seasoning! We drizzle everything with olive oil and sprinkle in oregano, basil, and garlic. A squeeze of lemon juice brightens it all up. Sometimes we add a few Greek flavors like olives and feta cheese for an authentic touch.

We wrap it all tightly in heavy-duty foil and cook it right over the campfire for about 15-20 minutes. You can also cook these packets in the oven if you’re at a cabin with kitchen facilities.

When we open the packets, the steam release is pure heaven! The chicken is juicy, the veggies are tender, and all those Mediterranean flavors have melded together perfectly. It’s a zesty summertime meal that always impresses our fellow campers!

Mediterranean Chicken Foil Packets Recipe

Ingredients:

• 4 boneless chicken breasts or thighs, cut into chunks
• 2 bell peppers, sliced (any color)
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1/4 cup olive oil
• 2 tsp dried oregano
• 2 tsp dried basil
• 3 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper, to taste
• Optional: 1/2 cup pitted olives, sliced
• Optional: 1/2 cup crumbled feta cheese

Instructions:

At Home Preparation:

1. Prep the Chicken and Veggies:
   • Cut the chicken into chunks and place them in a large zip-top bag.
   • Slice the bell peppers, red onion, and zucchini. Halve the cherry tomatoes. Store the veggies together in a large zip-top bag or airtight container.
2. Mix the Seasoning:
   • In a small container, combine the olive oil, dried oregano, dried basil, minced garlic, lemon juice, salt, and pepper.
3. Pack Everything:
   • Store the chicken, veggies, and seasoning mixture in a cooler with plenty of ice packs to keep them fresh until you’re ready to cook.
   • Pack the optional olives and feta cheese separately in small containers if you’re using them.
   • Don’t forget to bring heavy-duty aluminum foil.

At the Campsite:

1. Assemble the Foil Packets:
   • Tear off 4 large sheets of heavy-duty aluminum foil.
   • Divide the chicken chunks and veggies evenly among the foil sheets.
   • Drizzle the olive oil and seasoning mixture over each portion.
   • Add the optional olives and feta cheese if desired.
   • Fold the foil over the ingredients and seal the edges tightly to create packets.
2. Cook the Packets:
   • Place the foil packets over the campfire or on a portable camping stove.
   • Cook for about 15-20 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
3. Serve:
   • Carefully open the foil packets (watch out for steam) and serve hot.

Tips for Camping:

• Pre-Cut and Pack: Pre-cutting the chicken and veggies and packing them separately will save you time and effort at the campsite.
• Use a Cooler: Ensure your cooler is well-stocked with ice packs to keep the prepped ingredients fresh until you’re ready to cook.
• Heavy-Duty Foil: Using heavy-duty aluminum foil ensures that the packets hold up well over the campfire and prevents leaks.

Optional Oven Method:

• Preheat your oven to 400°F (200°C).
• Place the foil packets on a baking sheet and cook for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

Enjoy your flavorful and healthy Mediterranean Chicken Foil Packets around the campfire or in the comfort of a cabin!

6) Instant Pot Pulled Pork

Pulled pork is one of our favorite camping meals because it’s so versatile and delicious. We love making it ahead of time in our Instant Pot, which saves hours compared to traditional methods.

To make the best pulled pork, we start with a good pork shoulder (also called pork butt) and apply a flavorful rub. Searing the meat before pressure cooking adds an amazing depth of flavor.

We then pressure cook the pork with chicken broth until it’s perfectly tender. The meat should fall apart easily when you shred it with two forks.

After pulling the pork, we mix in our favorite BBQ sauce. The result is juicy, flavorful meat that reheats beautifully at the campsite.

There are so many ways we can enjoy this at camp! We make pulled pork sandwiches, use it as nacho toppings, or as filling for tacos and quesadillas.

For camping, we prepare this at home, then freeze or refrigerate it until we’re ready to head out. At camp, we just reheat it over the fire or on a camp stove, and dinner is served!

Instant Pot Pulled Pork Recipe

Ingredients:

• 4-5 lb pork shoulder (pork butt)
• 2 tbsp olive oil
• 1 cup chicken broth
• 1 cup BBQ sauce (your favorite brand)
• Salt and pepper, to taste

For the Rub:

• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

At Home Preparation:

1. Prep the Pork:
   • In a small bowl, combine all the rub ingredients.
   • Rub the mixture all over the pork shoulder, ensuring it’s evenly coated.
2. Sear the Pork:
   • Set your Instant Pot to the “Sauté” function and add the olive oil.
   • Once hot, sear the pork shoulder on all sides until it’s nicely browned (about 3-4 minutes per side). This step adds a great depth of flavor.
3. Pressure Cook:
   • Add the chicken broth to the Instant Pot.
   • Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high for 60 minutes.
   • Once the cooking time is up, allow the pressure to release naturally for 15 minutes, then perform a quick release for any remaining pressure.
4. Shred the Pork:
   • Remove the pork from the Instant Pot and place it on a large cutting board.
   • Use two forks to shred the meat. It should fall apart easily.
   • Discard any large pieces of fat.
5. Mix in BBQ Sauce:
   • Transfer the shredded pork to a large bowl.
   • Mix in your favorite BBQ sauce until the pork is well-coated.
6. Pack for Camping:
   • Allow the pulled pork to cool completely.
   • Transfer it to airtight containers or heavy-duty zip-top bags.
   • Refrigerate or freeze the pulled pork until you’re ready to head out.

At the Campsite:

1. Reheat the Pulled Pork:
   • If frozen, allow the pulled pork to thaw in your cooler.
   • Reheat the pulled pork over a campfire or on a portable camping stove until it’s hot and bubbly. You can use a cast iron skillet or a pot for this.
2. Serve:
   • Enjoy the pulled pork in various ways:
     • Pulled Pork Sandwiches: Serve on buns with extra BBQ sauce and coleslaw.
     • Nacho Toppings: Spread over tortilla chips with melted cheese, jalapeños, and sour cream.
     • Tacos and Quesadillas: Use as a filling with your favorite toppings like shredded cheese, lettuce, and salsa.

Tips for Camping:

• Pre-Cook and Pack: Cooking and packing the pulled pork at home saves you time and effort at the campsite.
• Use a Cooler: Ensure your cooler is well-stocked with ice packs to keep the pulled pork fresh until you’re ready to reheat.
• Versatile Dish: Pulled pork is incredibly versatile and can be used in various dishes, making it a great option for multiple meals.

Enjoy your delicious, juicy Instant Pot Pulled Pork in the great outdoors!

7) Instant Pot Carnitas

Instant Pot carnitas have become one of our favorite make-ahead camping meals! We love how this Mexican pulled pork is fall-apart tender and full of flavor, making it perfect for outdoor adventures.

The beauty of this dish is how quickly it comes together in the Instant Pot. No need to spend hours cooking when we’re busy packing for our camping trip. The pressure cooker does all the hard work for us!

We like to prepare a big batch before heading out and store it in airtight containers. The carnitas reheat beautifully at the campsite, and the crispy edges add such amazing texture to every bite.

What makes carnitas truly special is their versatility. We can use them in tacos, burritos, or as a topping for salads. Sometimes we even stuff them in quesadillas for a quick lunch between hikes.

For easy meal prep, we often package our carnitas with different fixings. Maybe tortillas and cheese one night, or over rice another. Having multiple meal options from one protein makes our camping menu planning so much simpler!

Instant Pot Carnitas Recipe

Ingredients:

• 4-5 lb pork shoulder (pork butt), cut into large chunks
• 1 cup chicken broth
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1 large onion, quartered
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves
• 2 tbsp olive oil (for searing and crisping)

Instructions:

At Home Preparation:

1. Prep the Pork:
   • Cut the pork shoulder into large chunks and season with salt and pepper.
2. Sear the Pork:
   • Set your Instant Pot to the “Sauté” function and add 1 tbsp of olive oil.
   • Once hot, sear the pork chunks on all sides until browned (about 3-4 minutes per side). Work in batches if necessary.
   • Remove the pork and set aside.
3. Pressure Cook:
   • Add the quartered onion and minced garlic to the Instant Pot and sauté for about 2 minutes.
   • Pour in the chicken broth, orange juice, and lime juice, scraping up any browned bits from the bottom of the pot.
   • Add the cumin, oregano, smoked paprika, bay leaves, and the seared pork chunks back into the pot.
   • Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high for 60 minutes.
   • Once the cooking time is up, allow the pressure to release naturally for 15 minutes, then perform a quick release for any remaining pressure.
4. Shred the Pork:
   • Remove the pork from the Instant Pot and place it on a large cutting board.
   • Use two forks to shred the meat. Discard any large pieces of fat.
   • Remove the bay leaves from the cooking liquid and discard.
5. Crisp the Pork:
   • Heat a large skillet over medium-high heat and add 1 tbsp of olive oil.
   • Add the shredded pork in batches and cook until the edges are crispy (about 3-4 minutes per batch).
6. Pack for Camping:
   • Allow the carnitas to cool completely.
   • Transfer to airtight containers or heavy-duty zip-top bags.
   • Refrigerate or freeze the carnitas until you’re ready to head out.

At the Campsite:

1. Reheat the Carnitas:
   • If frozen, allow the carnitas to thaw in your cooler.
   • Reheat the carnitas over a campfire or on a portable camping stove until hot and crispy. You can use a cast iron skillet or a pot for this.
2. Serve:
   • Enjoy the carnitas in various ways:
     • Tacos: Serve in tortillas with your favorite toppings like diced onions, cilantro, salsa, and lime wedges.
     • Burritos: Wrap in large tortillas with rice, beans, cheese, and your favorite fillings.
     • Salads: Use as a topping for a fresh salad with greens, avocado, and a tangy dressing.
     • Quesadillas: Stuff in tortillas with cheese for a quick and delicious lunch.

Tips for Camping:

• Pre-Cook and Pack: Cooking and packing the carnitas at home saves you time and effort at the campsite.
• Use a Cooler: Ensure your cooler is well-stocked with ice packs to keep the carnitas fresh until you’re ready to reheat.
• Versatile Dish: Carnitas are incredibly versatile and can be used in various dishes, making meal planning simpler and more flexible.

Enjoy your flavorful and crispy Instant Pot Carnitas in the great outdoors!

8) Crockpot Chicken BBQ Sandwiches

We absolutely love these Crockpot BBQ Chicken Sandwiches for camping trips! They’re super easy to prepare and always a hit with everyone around the campfire.

All you need to do is place about 3½ pounds of chicken breasts in your crockpot, pour your favorite BBQ sauce over them, and let it cook on low for about 7 hours. The chicken becomes incredibly tender and easy to shred with just two forks.

We like to prep this meal before we leave home and store it in airtight containers. When we’re ready to eat at the campsite, we just reheat and serve on soft buns. It couldn’t be simpler!

These sandwiches are wonderfully versatile too. The shredded BBQ chicken isn’t just great for sandwiches – we’ve used leftovers in quesadillas and even as a topping for baked potatoes on day two of camping.

For a complete meal, we usually pair these sandwiches with some pre-made coleslaw or a simple bag of chips. It’s comfort food that requires minimal effort – perfect after a day of hiking or swimming!

Crockpot Chicken BBQ Sandwiches Recipe

Ingredients:

• 3½ pounds boneless, skinless chicken breasts
• 2 cups of your favorite BBQ sauce
• Soft buns for serving
• Optional: Pre-made coleslaw or a simple bag of chips for serving

Instructions:

At Home Preparation:

1. Cook the Chicken:
   • Place the chicken breasts in your crockpot.
   • Pour the BBQ sauce over the chicken, ensuring it’s evenly coated.
   • Cover and cook on low for about 7 hours, or until the chicken is incredibly tender.
2. Shred the Chicken:
   • Once cooked, remove the chicken from the crockpot and place it on a large cutting board.
   • Use two forks to shred the chicken. It should fall apart easily.
   • Return the shredded chicken to the crockpot and mix it with the remaining BBQ sauce.
3. Pack for Camping:
   • Allow the shredded BBQ chicken to cool completely.
   • Transfer it to airtight containers or heavy-duty zip-top bags.
   • Refrigerate or freeze the BBQ chicken until you’re ready to head out.

At the Campsite:

1. Reheat the BBQ Chicken:
   • If frozen, allow the BBQ chicken to thaw in your cooler.
   • Reheat the BBQ chicken over a campfire or on a portable camping stove until hot. You can use a cast iron skillet or a pot for this.
2. Serve:
   • Serve the hot BBQ chicken on soft buns.
   • Pair with pre-made coleslaw or a simple bag of chips for a complete meal.

Tips for Camping:

• Pre-Cook and Pack: Cooking and packing the BBQ chicken at home saves you time and effort at the campsite.
• Use a Cooler: Ensure your cooler is well-stocked with ice packs to keep the BBQ chicken fresh until you’re ready to reheat.
• Versatile Dish: The shredded BBQ chicken can be used in various ways, making meal planning simpler and more flexible.

Additional Serving Ideas:

• Quesadillas: Use the shredded BBQ chicken as a filling for quesadillas with cheese and any other desired toppings.
• Baked Potatoes: Top baked potatoes with the BBQ chicken and a sprinkle of cheese for a hearty meal.
• Salads: Add the BBQ chicken to a fresh salad for a protein-packed meal.

Enjoy your easy and delicious Crockpot Chicken BBQ Sandwiches in the great outdoors

9) Breakfast Burritos-Campfire Style

Nothing beats waking up in the fresh morning air with the promise of a hot breakfast burrito. We love how these make-ahead breakfast burritos save us time during busy camping mornings while still delivering a satisfying meal.

The beauty of these burritos is in the prep work. We assemble them at home with our favorite ingredients, wrap them in foil, and store them in our cooler until breakfast time. This way, we can enjoy those precious morning moments around camp instead of cooking.

For fillings, we recommend a hearty mix of scrambled eggs, cheese, and breakfast meats. Spicy ground sausage pairs wonderfully with eggs and adds a warming kick on chilly mornings. Don’t forget potatoes! Some campers swear by tater tots while others prefer diced breakfast potatoes.

Adding refried black beans gives your burritos extra protein and staying power for those big hiking days. We like to include a variety of proteins to fuel our outdoor adventures.

When it’s time to eat, simply place the foil-wrapped burritos on the campfire grate or hot coals. They’ll heat through in about 10-15 minutes, giving you a delicious start to your day in nature.

Breakfast Burritos-Campfire Style Recipe

Ingredients:

• 12 large flour tortillas
• 12 eggs, scrambled
• 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
• 1 lb spicy ground sausage, cooked and crumbled
• 2 cups tater tots or diced breakfast potatoes, cooked
• 1 can (15 oz) refried black beans
• Salt and pepper, to taste
• Optional: Salsa, hot sauce, chopped green onions, or cilantro for serving

Instructions:

At Home Preparation:

1. Cook the Fillings:
   • Scrambled Eggs: Scramble the eggs in a large skillet until fully cooked. Season with salt and pepper. Let them cool.
   • Sausage: Cook the ground sausage in a skillet until browned and fully cooked. Drain excess fat and let it cool.
   • Potatoes: Cook the tater tots or diced breakfast potatoes according to package instructions. Let them cool.
   • Refried Beans: Warm the refried black beans in a small pot. Let them cool.
2. Assemble the Burritos:
   • Lay out a large flour tortilla.
   • Spoon a portion of scrambled eggs, cooked sausage, potatoes, refried black beans, and shredded cheese onto the center of the tortilla.
   • Fold in the sides of the tortilla and then roll it up tightly from the bottom.
   • Wrap each burrito individually in heavy-duty aluminum foil.
3. Pack for Camping:
   • Place the foil-wrapped burritos in a large zip-top bag or airtight container.
   • Refrigerate or freeze the burritos until you’re ready to head out.

At the Campsite:

1. Heat the Burritos:
   • Place the foil-wrapped burritos on the campfire grate or directly on hot coals.
   • Heat for about 10-15 minutes, turning occasionally to ensure even heating.
   • Carefully remove the burritos from the fire and let them cool slightly before unwrapping.
2. Serve:
   • Serve the hot breakfast burritos with optional salsa, hot sauce, chopped green onions, or cilantro.

Tips for Camping:

• Pre-Cook and Pack: Cooking and assembling the burritos at home saves you time and effort at the campsite.
• Use a Cooler: Ensure your cooler is well-stocked with ice packs to keep the burritos fresh until you’re ready to heat them.
• Heavy-Duty Foil: Using heavy-duty aluminum foil ensures that the burritos hold up well over the campfire and prevents leaks.

Additional Serving Ideas:

• Customize Fillings: Feel free to customize the fillings to your liking. Add bell peppers, onions, or other favorite breakfast ingredients.
• Make-Ahead: These burritos can be made ahead of time and stored in the freezer for up to a month. Just thaw them in your cooler before reheating at the campsite.

Enjoy your hearty and delicious Breakfast Burritos-Campfire Style in the great outdoors

10) Shrimp and Summer Veggie Foil Packets

We absolutely love these Shrimp and Summer Veggie Foil Packets for camping! They’re one of our go-to meals when we want something that feels a bit fancy but requires minimal effort.

The beauty of these packets is their simplicity. We just toss shrimp, zucchini, corn and our favorite veggies with some seasonings, wrap them in foil, and they’re ready to cook when we are.

What makes these packets perfect for camping is that we can prep them completely ahead of time. We just keep them chilled in our cooler until dinner time.

Cooking couldn’t be easier! We simply place the packets on the campfire grill for about 10-12 minutes. Don’t have a campfire? No problem! These versatile packets can be baked in an oven if you’re in an RV or cabin with kitchen facilities.

We love the coconut-lime marinade version for a tropical twist, but a simple garlic butter sauce works wonderfully too. The packets create perfect little steam chambers that infuse everything with amazing flavor.

Shrimp and Summer Veggie Foil Packets Recipe

Ingredients:

• 1½ pounds large shrimp, peeled and deveined
• 2 bell peppers, sliced (any color)
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• Salt and pepper, to taste

For the Coconut-Lime Marinade:

• 1/4 cup coconut milk
• 2 tbsp lime juice
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Garlic Butter Sauce:

• 1/4 cup unsalted butter, melted
• 3 cloves garlic, minced
• 2 tbsp lemon juice
• 2 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

At Home Preparation:

1. Prep the Shrimp and Veggies:
   • Peel and devein the shrimp.
   • Slice the bell peppers, zucchini, yellow squash, and red onion. Halve the cherry tomatoes.
   • Combine the shrimp and veggies in a large bowl.
2. Make the Marinade/Sauce:
   • Coconut-Lime Marinade: In a small bowl, whisk together the coconut milk, lime juice, olive oil, minced garlic, ground cumin, paprika, salt, and pepper.
   • Garlic Butter Sauce: In a small bowl, mix the melted butter, minced garlic, lemon juice, chopped parsley, salt, and pepper.
3. Marinate the Shrimp and Veggies:
   • Pour your chosen marinade or sauce over the shrimp and veggies. Toss to coat evenly.
   • Let it marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
4. Assemble the Foil Packets:
   • Tear off 4 large sheets of heavy-duty aluminum foil.
   • Divide the shrimp and veggie mixture evenly among the foil sheets.
   • Fold the foil over the ingredients and seal the edges tightly to create packets.
5. Pack for Camping:
   • Place the foil-wrapped packets in a large zip-top bag or airtight container.
   • Keep them chilled in your cooler until you’re ready to cook.

At the Campsite:

1. Cook the Packets:
   • Place the foil packets on the campfire grill or directly on hot coals.
   • Cook for about 10-12 minutes, turning occasionally to ensure even cooking.
   • Carefully remove the packets from the fire and let them cool slightly before unwrapping.
2. Serve:
   • Serve the shrimp and summer veggie packets hot, straight from the foil.

Tips for Camping:

• Pre-Cook and Pack: Prepping and packing the foil packets at home saves you time and effort at the campsite.
• Use a Cooler: Ensure your cooler is well-stocked with ice packs to keep the foil packets fresh until you’re ready to cook.
• Heavy-Duty Foil: Using heavy-duty aluminum foil ensures that the packets hold up well over the campfire and prevents leaks.

Optional Oven Method:

• Preheat your oven to 400°F (200°C).
• Place the foil packets on a baking sheet and bake for 12-15 minutes, or until the shrimp are cooked through and the veggies are tender.

Enjoy your flavorful and easy Shrimp and Summer Veggie Foil Packets in the great outdoors or the comfort of a cabin!

Benefits of Premade Camping Meals

Preparing food in advance for camping trips can transform our outdoor experience from stressful to relaxed. These ready-to-go meals solve many common camping challenges while giving us more time to enjoy our family, friends and nature.

Convenience and Time-Saving

Cooking at a campsite can be challenging. With make-ahead camping meals, we simply heat and eat, saving precious vacation time. No more chopping vegetables on a tiny camp table or washing multiple dishes in cold water!

Pre-made meals mean we pack exactly what we need – no more, no less. This organized approach helps us:

• Reduce food waste significantly
• Save cooler space with properly portioned meals
• Minimize cooking equipment needed at the campsite

Many premade options only require hot water to prepare, meaning we can enjoy a warm, satisfying meal with minimal cleanup. This is especially wonderful after a long day of hiking or swimming when our energy is low but our hunger is high.

Reducing Stress and Enhancing Enjoyment

When we prepare meals in advance, we eliminate the stress of campsite cooking. No more worrying about forgotten ingredients or complicated recipes. This mental freedom allows us to be fully present during our outdoor adventures.

With heat-and-serve premade camping meals, we spend less time on food prep and more time doing what we love – hiking, swimming, telling stories around the campfire, or simply relaxing in nature.

Ready-made meals also help us avoid:

• Weather-related cooking challenges (trying to chop veggies in the rain isn’t fun!)
• Wildlife encounters while cooking
• Campsite messes that might attract animals

Storage and Preservation Tips

Proper storage is key for keeping your make-ahead camping meals fresh and safe. We recommend investing in quality coolers. Use freezer blocks rather than ice when possible.

Smart Packing Tips:

• Freeze meat marinades directly in zip-top bags
• Use mason jars for salads and overnight oats
• Pre-chop vegetables and store in reusable containers
• Crack eggs into water bottles for easy transport

Temperature control is essential! Keep your cooler in the shade and open it only when necessary.

For longer trips, we suggest freezing meals that you’ll eat later in the journey.

Vacuum sealers are game-changers for camping food prep. They extend food freshness and create compact packages that take up less space in your cooler.

For no-cook camping options, consider items like wraps, pre-made salads, and charcuterie ingredients that don’t require refrigeration.

Safely Packing and Transporting Meals

Food safety doesn’t take a vacation when we go camping! Proper packing can make or break our outdoor eating experience.

We need good containers. We use stackable plastic bins for dry goods and sturdy freezer bags for pre-prepped ingredients. Aluminum foil pans work perfectly for make-ahead meals like enchiladas that we’ll heat at the campsite.

Temperature control is super important! We always pack two separate coolers:

• Food Cooler: Kept closed as much as possible
• Drink Cooler: Opened frequently throughout the day

For meat, we recommend freezing it solid before packing. Not only does this act as an extra ice pack, but it also stays fresh longer. 

When organizing our cooler, we follow this simple rule: last out, first in. Items we’ll need first go on top!

For longer trips, we pack an ice box for meats, dairy, and drinks while keeping items like eggs and butter separate with ice bricks.

Remember to keep raw meats separate from ready-to-eat foods to avoid cross-contamination. We always bring plenty of hand sanitizer too!

Frequently Asked Questions

Planning meals for a camping trip can be tricky, but we’ve got you covered with answers to the most common questions we hear from fellow outdoor enthusiasts. Here’s what you need to know to keep everyone happy and well-fed on your next adventure.

What are some tasty no-cook meals I can take on my next camping trip?

No-cook meals are perfect when you want to minimize camp setup or just relax after a long hike. Mason jar parfaits are one of our favorites – just layer yogurt, granola, nuts, and fresh fruits for a nutritious breakfast or snack.

We also love wraps with pre-cooked chicken, hummus, and veggies. Just assemble at your campsite and enjoy!

Don’t forget about no-cook classics like peanut butter with apples or bananas – simple, nutritious, and satisfying when you’re on the go.

Can you share some clever camping meals I can make ahead of my adventure?

Our Make Ahead Camping Mac n Cheese is always a hit! We prepare it at home, portion it into foil pans, and then just heat it up over the campfire when we’re ready.

Chicken Tortilla Stew is another favorite. We make a big batch at home, freeze it flat in freezer bags, and by the time we’re ready to eat, it’s thawed enough to heat easily. See our favorite recipes above!

Prepping meals ahead of time means less work at the campsite and more time enjoying the great outdoors with our loved ones.

How can I keep my camping meals budget-friendly while still full of flavor?

Rice and pasta dishes are our go-to budget-friendly options. Our Dutch Oven Potato Soup uses simple ingredients but delivers big on flavor and warmth.

We often pre-cook cheaper cuts of meat at home, like chicken thighs, and then incorporate them into meals at the campsite.

Bringing spices from home in small containers is a game-changer. They add tons of flavor without adding much weight or cost to your camping supplies.

Do you have any family-friendly meal ideas that are perfect for a camping trip?

Mediterranean Chicken Foil Packets are always a hit with the kiddos. We prepare them ahead of time, and everyone can customize their own with preferred veggies.

Our Skillet Philly Cheesesteak is another crowd-pleaser. The familiar flavors make even picky eaters happy while providing a hearty meal after a day of outdoor activities.

Don’t forget to bring ingredients for s’mores! It’s not a family camping trip without this classic dessert around the campfire.

What are your favorite easy-to-prepare meals for a stress-free camping experience?

Foil packet meals are at the top of our list. We prep everything at home, seal it up in heavy-duty foil, and then just toss them on the fire or grill at camp.

One-pot meals like our Chicken Tortilla Stew minimize cleanup while maximizing flavor. Just heat and eat!

We also love bringing pre-cooked breakfast burritos wrapped in foil. A quick warm-up over the morning fire, and breakfast is served with zero fuss.

Got any tips for delicious camping meals that don’t require refrigeration?

Freeze-dried food packs have come a long way in taste and variety. They’re lightweight and just need hot water to prepare.

Packaged tuna or chicken pouches don’t need refrigeration. You can mix them with instant rice or pasta for a quick protein-packed meal.

We always bring plenty of nuts, dried fruits, and shelf-stable wraps for quick meals when we’re camping without a cooler. These items can be combined in many ways to create satisfying meals that keep us energized on the trail.