Delicious Dinner Ideas when camping

Delicious Dinner Ideas when camping

Delicious Dinner Ideas when camping, Dinner is a big event when you’re camping. Most people are starving after a long day in the outdoors and are ready to settle down around a fire and enjoy a tasty meal.

Delicious Dinner Ideas when camping

Chimichurri Steak Strips

This recipe requires a little prep at home, but it’s worth it. To keep the meat longer, freeze it with the marinade and allow to thaw slowly in the cooler at your campsite.

  • Serves 6
  • 2 lbs. skirt steak, cut into strips
  • Marinade
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • ¼ cup basil leaves
  • 2 tablespoons parsley
  • ½ teaspoon salt

At home: Blend the marinade ingredients until smooth in a food processor. Pour into a zipper bag and add the steak. Massage until the steak is covered with the marinade and chill or freeze. To prepare: Drain steak and grill over very hot coals until cooked to the desired doneness.

Pasta with Pesto

This dish comes together quickly and is absolutely delicious.

  • Serves 4
  • 1 package tortellini
  • 1 jar pesto sauce
  • Parmesan cheese
  • Salt

Bring a pot of water to a boil and add the pasta and some salt. Allow to boil until the pasta is al dente. Drain and toss with the pesto sauce. Serve with cheese on top.

Sweet and Spicy Pork Chops

Freeze your pork chops ahead of time and they’ll thaw nicely in the cooler for a second day dinner.

Serves 4

4 boneless pork chops

½ cup chilli sauce

1 14 –oz can cranberry sauce

In a pot or frying pan, mix the cranberry sauce and chilli together. Add the pork chops and turn until coated. Cook over hot coals for 30-50 minutes or until cooked through. Add a little water if necessary, to prevent burning.

Sesame Soy Fish

Camping and fishing go hand in hand and this recipe is a terrific way to prepare the fish you’ve recently caught.

Delicious Dinner Ideas when camping

Delicious Dinner Ideas when camping

  • Serves 4-6
  • 4 fish fillets (any white fish)
  • Marinade
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon lime juice
  • 2 teaspoons chilli powder
  • 2 teaspoons sugar
  • 2 tablespoons sesame seeds

Mix the marinade ingredients in a large Ziploc bag and add the fish, sliced on the skin side. Marinate for one hour. Grill the fish, skin side down for five minutes, then flip and cook until done, over hot coals.

Simple Lemon Fish Fillets

Another great way to prepare your fresh catch, without any real fuss. Everyone will love these (you can also substitute chicken breasts for the fish!).

  • Serves 4
  • 4 fish fillets
  • 4 teaspoons olive oil
  • 1 lemon, sliced
  • 2 tablespoons parsley, minced
  • Salt and pepper
  • Aluminum foil

Lay each fillet in the center of a large sheet of aluminum foil. Drizzle with olive oil, season to taste and sprinkle with half a tablespoon of parsley. Top each fillet with a couple slices of lemon and wrap tightly in the foil. Roast over hot coals for 10 minutes or until the fish is cooked through.

Hobo Scramble

Surprisingly healthy, this hobo mix has a little of everything. Make it vegetarian by eliminating the sausage or replacing it with your favourite meat replacement.

  • Serves 4
  • 1 onion, chopped
  • 4 potatoes, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 cup zucchini, diced
  • 1 can black beans
  • 2 tomatoes, chopped
  • 1 pound sausage of your choice

Put all the ingredients into a pot and simmer for 30 minutes over the fire or until the potatoes are tender.

Portobello Pizza Caps

Healthy AND delicious, these yummy pizzas use mushrooms as the base.

  • Serves 4
  • 4 large Portobello mushroom caps
  • Pizza sauce
  • 1 cup cheese, grated
  • Toppings of your choice
  • Olive oil

Brush the caps with olive oil on all sides and place on a piece of foil. Spread the sauce over each cap and then top with cheese and your favourite toppings.

Cover with foil and place the whole thing on the grill. Cook for 15-20 minutes or until the cheese is melted and the mushrooms are tender.

Lemon Salmon Skewers

Food on a stick is one of the best parts of camping and these salmon skewers are some of the best tasting kebabs you can make.

  • Serves 4
  • 1 ½ lbs. salmon, cut into 1 inch cubes
  • 2 tablespoons oregano, minced
  • 1 teaspoon dill
  • ¼ teaspoon chilli powder
  • 2 lemons, thinly sliced
  • Salt
  • Olive oil

Soak wooden skewers in water overnight or for at least an hour. Mix the dill, chilli powder and oregano together. Set aside. Place two skewers half an inch apart and slide a cube of salmon onto the dual skewers. Add a folded slice of lemon and repeat until done. Repeat until you have four dual skewers. Drizzle with olive oil and sprinkle with the spices and salt to taste. Grill over hot coals for 8-10 minutes or until the fish is cooked through.

Poached Lemon Fish

Sick of fried or roasted fish? Then this recipe might be a good option with plenty of flavour.

  • 2 cups water
  • 1 tablespoon salt
  • 3 tablespoons onion, minced
  • 1 lemon, quartered, with peel
  • Butter, melted
  • Fish fillets of your choice

In a shallow pan, heat the water, onions, salt and lemon until boiling. Add the fish and cook for 10 minutes or until the fish is flaky and cooked through. Serve with butter.

Nearly Instant Vegetable Chilli

Looking for a nice hearty meal that will fill your whole group up? This is it.

  • Serves 6
  • 1 onion, chopped
  • 1 can stewed, chopped tomatoes
  • 1 cup zucchini, minced
  • 1 red pepper, minced
  • 1 can of beans (any kind)
  • 3 teaspoons chilli powder
  • Oil

Fry up the onion until translucent in your pot or frying pan. Add the tomatoes, beans, vegetables and chilli powder. Bring the mixture to a boil and cook for 5 minute. Serve with bread. Optional: Add meat of any kind to this for more protein.

Lemon Couscous with Chicken and Veggies

This recipe almost sounds too elegant for a campfire meal, but it’s simpler than you might expect!

  • Serves 4
  • 1 lb. boneless chicken breast, cubed
  • 1 carrot, sliced thinly
  • 2 cups chard or spinach, chopped
  • 1 onion, chopped
  • 2 cups couscous
  • 1 teaspoon paprika
  • 1/ 2 teaspoon garlic powder Juice of one lemon
  • 3 cups boiling water
  • Salt and pepper
  • Oil

Bring the water to a boil. Remove from the heat, stir in the couscous and cover. Allow it to sit until the rest of the meal is done. In a frying pan, heat a little oil and add the chicken and onion. Sauté until the chicken is nearly cooked. Add the carrot and cook for another 10 minutes or until the carrot is tender. Add the spinach and cook another minute. Season to taste.

Fluff the couscous with a fork and squeeze the lemon over it. Mix in the paprika. Serve the chicken on a bed of lemon couscous.

Rice Noodles with Veggies

When the meat has run out, this dish will keep you full and satisfied.

  • Serves 4
  • 8 oz. rice noodles
  • 1 tablespoon olive oil
  • 1 carrot, cut into matchsticks
  • 3 clove garlic, minced
  • 2 green onions, minced
  • 1 small broccoli, cut into small pieces
  • 1 cup vegetable or chicken broth
  • 3 tablespoons soy sauce

Soak the rice noodles in hot water for 10 minutes. Drain and chop up. Heat the garlic and veggies in oil in a frying pan for one minute. Add the broth and soy sauce and simmer until the vegetables are tender. Add the noodles and serve.

Stuffed Peppers

This is really more of a side dish, but when served with a salad, it works well as a main.

  • Serves 4
  • 4 red bell peppers, tops cut off and seeds removed
  • ½ lb. ground beef
  • 1 cup cooked rice
  • 1 tomato, chopped
  • 1 green bell pepper, chopped finely
  • 1 tablespoon parsley, minced
  • 1 clove garlic, minced
  • Salt to taste
  • Oil
  • Cheese
  • Aluminum Foil

In a frying pan, cook the beef and onions in a little oil until the beef is browned. Add the bell pepper, parsley, garlic and tomato and cook for another two minutes. Season to taste. Divide the meat mixture into the bell peppers and top with cheese. Wrap each pepper up in foil and grill until the cheese is melted and the pepper is tender.

Black Bean Stuffed Sweet Potatoes

A yummy, simple dinner that will warm you up and keep you full for hours.

  • Serves 4
  • 1 can black beans
  • 4 large sweet potatoes
  • 1 can corn 1 tomato, chopped
  • 1 cup cheese, grated
  • Aluminum Foil

Poke several holes in the sweet potatoes and wrap in foil. Bury the potatoes in the coals for 40-60 minutes or until tender. Meanwhile, in a frying pan, heat the beans, corn and tomato. Remove the sweet potatoes from the fire and cut in half. Scoop out the middle, leaving plenty of flesh around the edge. Add the removed flesh to the pan and stir. Fill the hollowed out potatoes with the bean mixture and top with cheese.

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