5 Easy to Pack Dinners (that pack a punch!)

Welcome to our latest culinary adventure—five camping dinners that are delicious, satisfying, and easy to prepare. These recipes are perfectly tailored for the outdoors and don’t require a ton of gear or ingredients. Remember, this guide focuses on what you’ll need at the campsite. If you’re preparing meals like chili or kabobs ahead of time, you may need a few extra items (all listed within each recipe). And if you’re seeking great ways to kickstart your mornings in the wilderness, be sure to check out our breakfast ideas.

Recipe Kitchen Items
Camp Kabobs Skewers, plastic bags, knife, aluminum foil, tongs and a cutting board
Shrimp and Veggie Bombs Aluminum foil, knife, plastic bags, tongs, and a cutting board
Steak and Potatoes Aluminum foil, knife, cast iron skillet or frying pan (for a camp stove)
Trail Chili Pot and spoon(s)
Chicken and Rice Burritos Aluminum foil and tongs
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Camp Kabobs

Camp kabobs are an easy and delicious meal for camping which, as you might imagine, combines meat and vegetables on skewers. You’ll need chicken, onions, bell peppers, and mushrooms, all marinated in your favorite sauce. For convenience, you can prepare and skewer these ingredients ahead of your trip, allowing them to marinate as you travel to your campsite (or just marinate the ingredients and prepare the skewers at camp—whatever you prefer). Once you arrive, they’re ready to go directly onto the grill or wrap them in foil and place near the coals of your campfire. Simply grill the skewers over medium heat—chicken first, as it takes longer to cook—until everything is deliciously charred and cooked through. Serve these savory skewers over a bed of rice for a fulfilling camp dinner.

Instructions Ingredients
  1. Marinate Ingredients: Place chicken and vegetables in separate sealed bags with marinade in your cooler or refrigerator for at least 4 hours.
  2. Prepare Skewers: Thread the marinated chicken and vegetables onto skewers remember to cook the chicken alone first). If using wooden skewers, soak them in water beforehand to prevent burning.
  3. Grill: Cook skewers over medium heat or wrapped in foil next to a bed of coals by the campfire.
  4. Serve: Once cooked, remove the kabobs from the skewers and serve over rice.
 Chicken
Onions
Bell peppers
Mushrooms
Marinade of choice

 

Shrimp and Veggie Foil Bombs

Shrimp and Veggie Foil Bombs offer a delicious and mess-free way to enjoy a seafood feast while camping. This recipe combines jumbo shrimp with a medley of your preferred fresh vegetables—we like zucchini, squash, cherry tomatoes, green bell peppers, red onions, and corn, all seasoned with a blend of spices and herbs. Prepare your foil packs ahead of your trip, and let them marinate on the way to your destination for enhanced flavor. This easy-to-make, flavorful meal allows for a quick clean-up and is perfect for any camping adventure.

Instructions Ingredients
  1. Prepare Grill & Ingredients: Preheat your grill to medium-high heat (about 425°F). Cut vegetables as needed (leave tomatoes whole) and peel the shrimp.
  2. Mix: In a large bowl, combine the shrimp, prepared vegetables, olive oil, garlic, and spices. Toss well to coat everything evenly.
  3. Assemble Foil Packs: Cut eight 12×15-inch sheets of heavy-duty foil. Double line each pack with foil, placing sheets in opposite directions for strength. Divide the shrimp and vegetable mixture among the foil sheets, laying it in a rectangular shape. Seal the packets well by folding the edges.
  4. Grill: Place the foil packs on the preheated grill. Cook for about 12-14 minutes, turning once halfway through, until the shrimp are pink and fully cooked. These also work well on a bed of coals if you’re cooking by the fire.
  5. Serve: Carefully open the packets (watch for steam), garnish with parsley, and serve with lemon wedges for added zest.
 Zucchini, squash, cherry tomatoes, green bell pepper, red onion, corn from the cob
Fresh garlic and parsley
Spices: paprika, celery seed, thyme, cayenne pepper, red pepper flakes
Jumbo shrimp
Olive oil
Lemon wedges
Red wine vinegar (optional for tanginess)

Alaskan Campers Stills 14
Steak and Potatoes

Steak and potatoes is a timeless classic that adds a touch of luxury to any camping meal. This straightforward recipe focuses on simplicity, allowing you to enjoy a sumptuous feast even while outdoors. This recipe is just a foundation—feel free to tweak and add your own flair. Whether you’re searing steak over an open flame or cooking on a stove, this meal is always one of our favorites. 

Instructions Ingredients
  1. Preheat: If using a campfire, get a bed of coals ready. A camp stove with a frying pan offers control if coals aren’t an option.
  2. Steak Prep: Remove the steak from the cooler 20-60 minutes before cooking to let it come to room temperature. Salt generously on both sides to enhance tenderization.
  3. Potato Prep: Wash and wrap potatoes in double layers of foil with butter, herbs, salt, and garlic. For campfire cooking, place near the edge of the fire, turning occasionally. Alternatively, boil whole or cube and fry.
  4. Cooking: Place the steak in the frying pan and cook to desired doneness. Let it rest before serving.
  5. Serve: Offer the steak and potatoes with optional sauces like horseradish, steak sauce, or au jus.
 Steak: Ribeye or T-bone (one per 1-2 people)
Potatoes: Petite red or gold (1.5 lb. bag suffices for 2 people)
Butter
Herbs: Rosemary, thyme
Garlic
Salt and pepper
Oil
Optional: Horseradish, steak sauce, or au jus for serving

 

Rehydrated Trail Chili

Perfect for backpacking trips, this trail chili combines hearty ingredients and spices into a satisfying meal that’s both lightweight and high in energy. While the prep at home is a bit of a project, it’s simple to prepare and rehydrate on the trail, providing a delicious and comforting end to your day.

Instructions Ingredients

Preparation At Home

Cooking the Chili:
Begin by heating olive oil in a large saucepan over medium heat. Sauté onions and garlic until they turn golden. Add ground beef and cook until it’s fully browned; drain the excess fat and return the beef to the pan. Next, incorporate red pepper, beans, sweet corn, and your chosen spice mix, allowing the mixture to cook for five minutes. Finally, add diced tomatoes with their juice, season with salt and sugar, then cover and let it simmer on low heat for 10 minutes.

Dehydrating the Chili:
After the chili cools completely, spread it evenly on dehydrator trays lined with non-stick sheets. Set the dehydrator to 63°C/145°F and let it run for 8-10 hours, until the chili becomes brittle and fully dehydrated.

Storing the Chili:
Divide the dried chili into zip lock bags, portioning about 1 cup of chili per bag. This makes it easy to manage serving sizes and ensures the chili is ready for quick rehydration on your next adventure.

Cooking at Camp

Rehydrate: Pour dry chili mixture into a pot. Add 1 cup water and stir well.
Bring to a boil: Then simmer for about 5 minutes, stirring occasionally.
Remove from heat: Cover, and let stand for 5-10 minutes until fully rehydrated.

 Olive oil: 1 teaspoon
Red onion: 1, chopped
Garlic: 2 cloves, minced
Lean beef mince: 600 grams
Red bell peppers: 2, chopped
Kidney beans: 1 can, drained
Sweet corn: 1 can, drained
Chili con carne spice mixture: 2 tablespoons
Diced tomatoes: 1 can
Salt and sugar to taste
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Chicken and Rice Burritos

Honestly, this chicken and rice burrito recipe is a game-changer, especially when you’re prepping for a trip. Simply substitute chicken and rice for eggs and sausage to prep some breakfast burritos while you’re at it. Perfect for camping, these hearty burritos are easy to make ahead, offering a satisfying way to refuel by the campfire or on the move.

Instructions Ingredients
  1. Preheat & Prep: Heat your grill to medium-high, about 425°F. Meanwhile, cut veggies (keep tomatoes whole) and prepare chicken.
  2. Mix Ingredients: In a large bowl, combine chicken, veggies, a drizzle of olive oil, and your chosen spices and herbs.
  3. Wrap: Lay out heavy-duty foil sheets, place the mixture in the center in a rectangular shape, and securely wrap the foil, sealing the edges.
  4. Cook: Place foil packs on the grill, cooking for about 12-14 minutes. Turn once halfway through until the chicken is cooked and veggies are tender. These are a bit dicey on the campfire, so be careful if that’s your only option.
  5. Serve: Open foil packs carefully to avoid steam, and serve hot, garnished sour cream and your choice of hot sauce.
 Chicken (preferably jumbo shrimp size)
Rice
Fresh veggies: zucchini, squash, cherry tomatoes, green bell pepper, red onion, fresh corn from the cob
Spices and herbs: paprika, celery seed, thyme, cayenne pepper, red pepper flakes, fresh parsley
Olive oil
Lemon wedges for added zest
Red wine vinegar for a tangy kick (optional)

 

Congratulations on making it to the end of this post! It’s quite rare for anyone to read this far, so we really appreciate your dedication. While we can’t offer you a prize, we do have a little something to thank you for sticking around—a link to our latest article featuring our friend Carl, who shares his experiences with off-grid camping in Northern Idaho. It’s not exactly a gift card or a cool hat, but we hope it adds value to your camping adventures. Thanks for joining us, and see you in the next post!