Tasty meals for camping

Give Me S'More

Feb 04

Written by: Jeanette Espinosa
02/04/2010 11:20 AM

Say no to mushy camp food

Campground cooking doesn't need to look or taste like mush. Gone are the days of sloppy porridge and half cooked instant noodles. Here's a day's worth of taste bud bliss. With some simple prep, and final touches at your campsite, you'll go from hunger to satisfaction in under 20 minutes.

Colorful camping oatmeal

Breakfast of Camping Champions

Hearty Oatmeal

2 cup of quick oats
4 cup of water or fat free milk
4 tbsp of chunky peanut butter
4 banana
Pinch of salt
2 teaspoon of unsalted butter
1 cup of raisins
1 cup of shaved almonds
4 teaspoon of cinnamon
1 cup of strawberries (raspberries or blueberries)

Before you leave: Combine the rolled oat, raisins, almonds and cinnamon in a bowl. Stir to combine completely. Store in a container or storage bag. Chop strawberries and store in a separate container or bag.

At the campsite: When you're ready for breakfast, place the oatmeal mix in a bowl. Slice the banana and add to the oatmeal mix along with the strawberries (raspberries or blueberries), peanut butter, and salt. Stir in 1 cup boiling water or fat free milk. Remember to stir occasionally. Let this sit for 1 to 2 minutes or until the oatmeal thickens. Depending on how you like your oatmeal, use less or more water.

High in fiber, low in cholesterol
hummus pita

Lunch in the Outdoors

Hummus Cucumber & Tomato Pita

4 whole-wheat pita breads, cut into halves
Hummus
Lettuce diced
1½ tomato diced
1 tsp. olive oil
½ lemon
Cilantro
Salt and pepper to taste

Before you leave: Dice tomatoes, lettuce, cucumbers, and cilantro. Store in separate containers or storage bags.

At the campsite: Heat the pita bread halves on the grill. Mix the hummus, salt and pepper. Then, mix the lettuce, tomatoes, olive oil, and lemon for your vegetable medley. Once the pita is nice and warm, spoon some of the hummus into the bottom of the pita, then add a layer of the vegetable mix. Continue alternating between the two until you're at the top of the pita and enjoy!

Campfire fish, a great protein alternative

Dinner under the Stars

Grilled Lemon Basil Tilapia

4 tilapia fillets (about 1 pound)
4 tablespoons oil
2 tablespoons lime juice
zest of 2 limes
1 tablespoon fresh basil, minced
2 teaspoons bourbon
1 teaspoon salt
pepper to taste
4 large heads of broccoli*

Before you leave: Combine all ingredients except for the tilapia fillets in a container or storage bag, creating your marinade. Stir thoroughly to ensure that all ingredients are mixed well. Add tilapia fillets. Seal and refrigerate or freeze (depending on how the time until you're ready to cook).

At the campsite: Prepare the grill and pour marinade into a saucepan. Bring marinade to a low boil and remove from the heat so that it does not overcook. Grill the tilapia for about 3 minutes per side over a high heat or until cooked to your liking. Serve with a few heads boiled broccoli. Don't forget to drizzle the marinade over the fish and broccoli for a finishing touch!

*May be served with a salad (sliced red onions, sliced tomatoes, chopped lettuce). Top with marinade for extra flavor!

Tasty grilled banana dessert

Dessert for the Well Deserved

Grilled Bananas & Honey

4 bananas (1 per person)
Honey to taste
Cinnamon to taste
1 package of heavy duty aluminum foil

Before you leave: Nothing, trust us it's really easy!

At the campsite: Cut each banana into bite size pieces, typically about ½ inch each. Arrange the pieces of banana in the middle of the sheet of aluminum foil. Drizzle honey over the banana slices - use as much as you want! Then, sprinkle cinnamon over that, mmm.... Fold up the sides of the aluminum foil to keep your delicious concoction from leaking. Then grill for 5 minutes.

All recipes feed four hungry souls

Bon appetite happy campers and RVers!

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