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Camping Recipes

I love camping. More specifically car camping. Borderline glamping (glamorous camping). And while camp stoves make cooking just about anything possible while out in the wilderness, I am pretty enamored with cooking over a campfire. However, I don’t eat hot dogs or brats or really anything that can be put on a stick and held over the fire. Enter the heroic foil packet, enabling even the least rugged of us to eat fresh, delicious, even healthy food with nothing but a fire.

I’ve shared a foil pack recipe for breakfast, dinner, and dessert here, all using fresh fruits and veggies. They may not all count as healthy, but they are definitely delicious!

Foil Packet Breakfast Bake
Adapted from Terra Firma Adventures

  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 4 eggs
  • 1/4 cup yogurt
  • 1/2 cup sugar
  • 1/4 tsp. cinnamon
  • 1/4 tsp. vanilla
  • 1 cup fruit (mixed berries, apples, peaches, get creative!)
  • 8 slices bread, cubed
  • heavy duty aluminum foil
  • spray oil or butter

Directions: Mix everything but the bread and fruit together ahead of time and pack in a mason jar or other sealable container.

While you’re building the fire in the morning, pour the liquid mixture over the bread cubes and stir to get all the bread wet, but don’t over mix. Fold in the fruit and leave to soak.

When the fire is ready, grease four squares of aluminum foil and spoon a quarter of the mixture onto the center of each piece.

Fold the packets up, making sure the long seam is on top and place them on the campfire where they can get indirect heat. The bread can burn if they get too hot, so find acooler spot and rotate them regularly.

Cook for 25-35 minutes, watching for when they start to expand. Let them cool for a few minutes once they’re done and then they can be eaten right out of the pack!

Campfire Tex Mex Foil Packets
Adapted from The Kitchen Magpie

  • 1 can of black beans, drained and rinsed
  • 1 can of diced tomatoes, drained
  • 1 can of hominy, drained
  • 1 cup chopped veggies (I like broccoli and zucchini; bell peppers would be good too)
  • 1 Tbs. taco seasoning or mixture of cumin, chili powder, ground chipotle
  • 4 boneless, skinless chicken breasts
  • 1/2 cup shredded cheese, Mexican blend
  • Optional toppings: avocado, chopped green onions, sour cream, salsa
  • 4 aluminum foil squares, about 18”x12”

Directions: Mix all ingredients, except the cheese and chicken breasts, in a large bowl.

Place 1/4 of the mixture on each foil square with a chicken breast, then fold the foil up so the long seam is on top. Place on the grate over the campfire and cook for 20-25 minutes, rotating the packets occasionally so everything is cooked evenly.

When the chicken has been cooked thoroughly, remove from the fire and cool for a few minutes before opening.

Put the contents of each foil packet onto a plate, top with cheese and any other toppings of choice.

Campfire Fruit Crisp
Adapted from Cooking With Jax

  • 1/2 cup rolled oats (quick oats work too)
  • 6 Tbs. flour
  • 3 Tbs. packed brown sugar
  • 3 Tbs. granulated sugar
  • 1/4 tsp. cinnamon (optional)
  • 6 Tbs.  butter, plus more for foil
  • 3 big peaches, or apples, about 2 cups of your fruit of choice
  • squeeze of lemon juice

Directions: Combine oats, flour, sugars, and cinnamon, if desired. Cut in the butter until almost all the flour is moistened. 

Wash fruit and slice, if necessary. Toss with a little lemon juice.

Cut two squares of foil about a foot long and butter the center of each piece.

Put the fruit in the center of one of the foil pieces and top with crumble. Top with the other piece of foil, butter side down, and fold all 4 edges in until package is well sealed, leaving some air inside the package to help the crisp cook.

Wrap entire foil pack with one more layer of foil to keep it from burning.

Place the package on the grate over the fire (in a spot that’s not too hot) and let cook for about 20 minutes, rotating periodically to help it cook evenly.
Let cool for a few minutes before opening.

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