30 Tasty Camping Recipes To Make On Your Next Trip

Sure, camping is a lot of fun when you think about chatting by the fire, reading in a hammock, strolling through nature, and being with friends, but you know what isn't fun? Cooking and cleaning up after cooking at a campsite, that's what. Unless you are in an RV, you are washing the dishes hunched over a cold spigot that is probably getting your feet just as wet as the dishes. In addition, there is no space to prep a meal, and the tiny camp stoves and grill over the campfire don't allow for more than one thing to cook at a time. For these reasons, pre-prepped is the way to go.

Here's another hack — after you have prepped a dish, freeze it. Not only will it keep it fresh until you are ready to eat it, but it will also keep the rest of the food items in the cooler cold. A lot of camp recipes include the phrases "boil-in-a-bag," "foil packet," and "pre-batched" meals. For "boil-in-a-bag" meals, to be kind to the earth, consider getting reusable gallon bags, but as far as safety is concerned, Ziplock bags are A-OK. Here are some creative meal ideas for your next camping trip.

This recipe is a simple and easy meal that can be prepped beforehand and reheated over the grill. This pulled pork recipe is simple and hands-off as it cooks in the slow cooker for four hours. It can make enough to feed many people, and the only accoutrement you need is slider buns. Although, this would be delicious with some pickled shallots or coleslaw. It's light and full of protein, perfect if you have a strenuous hike ahead of you. Make a batch days before leaving and freeze it until you pack your cooler (we're drooling just thinking about it).

A balanced meal on a stick — what could be better? Kebabs are a healthy dinner option with protein and veggies ready to grill at your site with some simple prepping before you leave. Chicken, steak, tofu, or other protein can also fit the bill here. Add in some peppers and mushrooms, and you're set. Consider getting creative by mixing different ingredients. Before your trip, be sure to cut your protein and veggies, and you can either pack them in a bag to be skewered and brushed with oil on-site or skewer them at home, so they are ready to go.

No plates to clean is the name of the game with this "dish." A Frito pie isn't exactly a pie, but some versions are baked. The classic Frito pie is simply a mini bag of Fritos per guest that they can fill with whatever toppings they desire. Toppings usually include chili, shredded cheese, jalapeños, and onions. Pre-make your chili, and you are good to go. These are sometimes called walking tacos and can undoubtedly be made with ground beef or carnitas with some cilantro on top. Not exactly the healthiest meal, but hey, you're on vacay, right? The best part — chuck the bags in the trash and get back to relaxing.

Making a London Broil at a campsite might seem labor intensive, but it's pretty simple. It's an upscale campsite meal that is a breeze to make and is filling enough to keep you warm during a fall or winter camp and will give you the energy to burn off while doing spring and summer activities. There are two steps: marinate and grill — that's it. For the marinade (to be done at home, prior to camping), mix the juice of a lemon, soy sauce, olive oil, Worcestershire sauce, Dijon mustard, salt, pepper, and both garlic and onion powders. Then, pack it in a sealed bag or Tupperware and grill it on-site.

No need to order a pie to your site — if you have a pie iron, you can make personal pies for all campers on-site. A pie iron is a double-sided cast iron press with a long handle for easy open-fire cooking. You can make your dough beforehand or bring some store-bought dough. Barring that, two slices of bread will work just fine. Spray both sides of your pie iron with cooking oil, place dough on one side of the iron, add the cheese, sauce, and toppings, top it with another piece of dough or bread and enclose it the best you can. Seal the iron and warm it over embers or low flames in your fire ring until your dough is golden and the cheese is oozy.

Easy, healthy, and requires no cookware clean-up? Yes, please. Shrimp boil foil packets are simple to prepare and even easier to cook. The ingredients scream summer — shrimp, corn, pre-cooked andouille sausages, zucchini, butter, garlic, and Cajun spice blend. Then, mix it up by adding potatoes or swapping the zucchini for okra or another vegetable. To prepare, cut the corn into quarters, peel the shrimp, cut the andouille sausages into slices, and mix all the ingredients, placing pats of butter on top. Then, portion enough for each camper into sealed foil packets and heat over a low flame. Be sure to use oven gloves or tongs to pick them up! Serve with a wedge of lemon and a pinch of parsley.

The fishing expedition was a success; now, you want to cook your fresh catch. Luckily, we have a recipe on how to grill a whole fish. To make this easier, you need a grill basket for easy flipping and a traditional Japanese fish scaler to remove the scales easily. If you don't have these things — no frets — it can be done without them. Without the grill basket, make sure the grill is well-oiled so that the fish doesn't stick. Next, cut a slit in your fish and add your stuffing. This recipe calls for olive oil, Sichuan peppercorns, garlic, savory, and marjoram, but simple ingredients like lemon, salt, and pepper work just fine. Finally, grill your fish until the skin is crispy.

If you are a skilled mushroom hunter and found some chicken of the woods, this recipe for chicken-fried chicken of the woods is bonkers good. Chicken of the woods got its name because of the similarities in taste and texture, so it's a perfect vegetarian comfort meal. First, clean your mushrooms and pat them dry. Season your flour with salt, pepper, paprika, garlic powder, and onion powder. Dip your shrooms in flour, then egg, flour again, and then cook in butter until they are golden brown. Finally, serve these babies with wedges of lemon or an aioli.

Comforting and filling, chili is the ultimate fall camping meal. Make your chili at home and freeze it, so it acts as a chilling apparatus in your cooler. This recipe is ground beef-based with ancho chili flavors, tomato, and peppers, but you can up the ante by adding your favorite beans. When you are ready to cook it, put the frozen chili in a pot and cook it over a low to medium flame until it is warm. Top it with sour cream, shredded cheese, and cilantro, and serve it with some tortillas. Picture holding a steaming bowl in your camp chair while wearing a cozy sweater. Ahhh.

When you have a pie iron, there are a plethora of options for sweet or savory mountain pies. The long-handled cast iron cooking tool makes ooey gooey sammies with a crispy, golden brown outside. Classic sweet mountain pies are made by buttering inside the iron, placing a slice of white bread on one side, putting a dollop of canned pie filling (cherry, peach, apple — your choice), and then putting the second slice of white bread on top. Close up the iron and heat it over your campfire, and voila! For savory pies, get creative — caprese, brie and apple, quesadillas, garlic bread — the list goes on. Switch out the type of bread to your liking as well.

No need to dig a pit for a fire on the beach surrounded by kelp — we have the answer to an easy, foil packet kielbasa clambake that you can make right at your campsite. Quartered ears of corn, halved red potatoes, andouille sausages, chorizo, lemons, and littleneck clams are topped with spices, white wine, and butter and then baked over your campfire. You'll know it's ready when the clams are open and the veggies are soft. Open the packet over a platter and garnish with parsley, and you are good to go. Rip off a piece of crusty bread and dip it in the butter juices — yum!

Sure, you could just throw some brats on the grill, but why not amp up the flavor and texture by parboiling them in beer first? The result is a tender brat with a crispy exterior and loads of gusto. Grilled beer brats and sauerkraut with a nice pilsner in hand — sounds like a lovely little afternoon at the campsite. Add garlic and spices to your beer parboil for extra layers of complexity. Serve them in long rolls with mustard and fried onions for a classic Wisconsin-style brat. Another way to elevate this dish is to beer-soak some sliced onions for a topping.

Ready to wow fellow campers and put their hotdogs to shame? Grilled tahini chicken is not your typical campsite meal, but it might just become one after you see how easy and delicious it is. First, break down your whole chicken (or buy it pre-cut) and season with salt for at least one hour. Then, a paste of tahini, cumin, garlic, lemon juice, paprika, and olive oil is slathered onto the chicken and left to sit at room temp for an hour (this can all be done at home beforehand — longer marinating time means more flavor). Then, grill the chicken skin side down, right on the grate.

Elote, or Mexican street corn, is a tasty way to step up your corn on the cob game. Let's summarize the recipe and add the changes necessary for campsite cooking. Shuck the corn, brush it with vegetable oil, and add salt and pepper. Grill the corn, occasionally turning with tongs, until kernels are soft and lightly charred, for about 10 minutes. Top it with a mixture of crema, mayonnaise, lime juice, cheese, cilantro, and chili powder (this can be made at home before departure). Lastly, sprinkle with cilantro, cotija, and a pinch of Tajín, and serve with lime wedges.

Prep these babies before leaving, and the only thing you have to do on-site is to grill them. Spray some heavy-duty foil with oil or butter and place your sliced potato (slice about five to six compartments into each potato, not cutting all the way through so that it stays intact). In each "compartment," add thinly sliced onions and then season with salt and pepper. Add a pat of butter on top and shredded cheese and bacon bits (pre-cooked). Now, wrap up your foil, and you are all set. These will stay fresh in the fridge for three-to-five days in an airtight container, so it's a great option to make beforehand.

Foil-packed veggies are such a versatile side dish. Choose your favorite veggies, mix them into a medley (or don't), add some olive oil, salt, pepper, and minced garlic, and you are set to seal them into a foil packet to grill. Some veggies that respond well to this treatment are zucchini, yellow squash, asparagus, carrots, mushrooms, and peppers. Just cook until the texture is to your liking, and enjoy. Mix it up with different herbs and spices, or maybe a squeeze of lemon. If you like, top it with a bit of parmesan, aioli, or even a chimichurri.

Chipotle and lime meet, creamy pasta, and fresh veggies in this southwest pasta salad recipe. The sauce is a mixture of mayonnaise, sour cream, minced chipotle peppers, minced cilantro, garlic powder, onion powder, chives, and parsley, with a touch of oregano and lime juice. For the pasta, go for a tri-color rotini to make it fun. Next, mix your pasta with black beans, corn, bell pepper, red onion, tomatoes, avocado, and chopped cilantro. Lastly, toss everything in your cream sauce and chill it. Top it with scallions if you desire when serving. This dish can stay fresh for up to five days refrigerated in an airtight container.

What makes this potato salad French? The tiny berets on top of each potato. Just kidding, this potato salad recipe takes a classic outdoor fête side dish and upgrades it. First, boil your potatoes until a fork comes out easily, then let them cool. Next, make your dressing which is a blend of olive oil, Champagne vinegar, crushed garlic, Dijon mustard, salt, and pepper. Next, chop some parsley, dill, and scallions, and then mix your herbs, diced potatoes, dressing, and voila! C'est Magnifique! Serve this tangy side dish chilled, and make sure you make a lot of it — it will be a hit.

It isn't outside the realm of possibilities that you and your friends may have had a few adult beverages by the fire the night before. So save the day with a batch of Bloody Marys for the crew. This recipe calls for horseradish, Worcestershire sauce, Tabasco, fresh lemon juice, sherry vinegar, celery salt, salt, and black pepper, and tomato juice, topped with vodka for a bit of the hair of the dog, and a celery stalk to make it feel like a health tonic. Make the batch sans vodka so campers can choose if they want to add it and how much. Consider swapping regular tomato juice with Clamato for a dash of umami. When batching your cocktail, multiply the ingredients by how many people you are camping with, as this recipe makes one Bloody Mary.

We love a themed cocktail, and The Bear Country Sour is a tasty treat to enjoy with or without the presence of bears. Bearface whiskey comes from Bear Country, Canada, where grizzlies and black bears are as common as squirrels. It is triple oaked in American, French, and Hungarian barrels. They crafted this twist on a whiskey sour that is sure to impress fellow campers. This recipe is made with whisky, fresh lemon juice, sugar syrup, egg white (or choose to skip the egg white foam for convenience), and ice wine. It is a little tangy, a little sweet, and very delectable.

Perfect for summertime camping, this spiked sun tea is a refreshing sipper that is made using the sun's rays. This cocktail can be made in many different ways, but this recipe calls for a lemongrass simple syrup, mint tea, lemon rinds, and gin. In a large pitcher, add the tea bags, lemon rinds (squeeze the oils into the pitcher before adding them), gin, water, and lemongrass syrup (directions on how to make this are in the recipe). Wrap the top of the pitcher with plastic wrap and place it in the sun for two to three hours. It can be served on the rocks, and if you're feeling fancy, you can garnish it with some mint leaves.

Nothing says cozy fall camping more than a mug of warm mulled cider. Make this at home and reheat it in a pot at your site. Campers can choose to spike it with whiskey or rum or enjoy it as is. It's super easy to make and always a crowd pleaser. The instructions — put all the ingredients in a slow cooker for four hours — that's it. The ingredients are whole cloves, whole allspice, juniper berries, cardamom pods, cinnamon sticks, apple cider, dark brown sugar, an orange, and a lemon. Then, each camper can grab their favorite camp mug and relish in the warmth and fragrance.

Ooey gooey peaches caramelized in butter and sugar? Sign us up for that! This recipe for caramelized grilled peaches is effortless and unforgettable. Peaches and figs are caramelized in cast iron with butter and sugar until they are browned. A dash of amaretto is added to give an unctuous nuttiness while it finishes caramelizing. The peaches and figs are garnished with fresh mint leaves and lemon zest for acidity and brightness. This stunner comes from Argentine chef Francis Mallmann, who is known as the "Live-Fire Master" due to his notable books on open-fire recipes and techniques, which is pretty cool.

For a healthier dessert option, try some campfire-baked apples. They are beyond easy and crazy delicious. Core the apples, stuff them with a nut and raisin filling, and bake. The filling is a mixture of nuts, dried fruit, cinnamon, and nutmeg. Brush the inside of your cored apples with lemon juice so that they don't brown, fill the middle, put a pat of butter on top, and then wrap them in foil and bake them in your fire ring over hot ash or embers. You will know when they are done when they are soft but not mushy — test them with long-handled tongs for safety.

S'mores without the threat of someone poking their eye out with a stick — campfire cones are a genius invention to get all the flavor of a s'more without arming your children. You can even prep these at home for simplicity. The basics of a campfire cone are a waffle cone filled with marshmallows and chocolate wrapped in foil and baked until it's melty. Campers can get creative and add their personal touches, though — for a few examples, throw in M&Ms, mini peanut butter cups, banana slices, strawberry slices, raspberries, or anything you want. Maybe swap the chocolate out for Nutella, too.

Making breakfast, especially an omelet at your site, can be messy and annoying. Prep your omelet ingredients at home and put them in a ziplock bag (squeeze out as much air as possible). Each camper can choose their ingredients from meats, different cheeses, veggies, and seasonings. You will be thanking yourself when you wake up and remember that all you have to do to make breakfast is boil some water in a pot. Place each baggie (zipper side up) into the boiling water, and let them cook for about 10 minutes. Top with salsa, ketchup, or whatever your go-to omelet topping is.

We love recipes that have, like, two steps. Our strawberry overnight oats are made by literally mixing seven ingredients and letting them chill overnight — boom. It's such a simple, healthy meal! You'll need rolled oats, milk, Greek yogurt, chopped strawberries, strawberry jam, honey, and vanilla extract. Mix all the ingredients in a bowl and then transfer them into jars to be put in the fridge. While they are not called two-night oats, they will stay fresh if refrigerated (or put in the camp cooler) for two days. Enjoy your oats as is, or top them with granola, nuts, or more fruit.

Before leaving for camp, bake some spaghetti squash to make for a healthy and quick brekkie at the campsite. Spaghetti squash gets its name from how the flesh turns into strands resembling spaghetti. Its mild taste makes it a perfect catalyst for many styles of dishes. Have it ready so that at the campsite, all you need to do is heat a pan with oil, add the spaghetti squash, and then crack an egg or two on top. Cook the eggs to your liking, and you are all set. To bake spaghetti squash, cut it in half, and cook it at around 400 F for 30 minutes, cut side down. You'll know it's ready when the strands pull away from the rind, looking reminiscent of spaghetti.

Poached eggs simmered in a smoky tomato sauce is what it's all about. Shakshuka has many versions depending on where it hails from, but they are all delicious in their own right. This recipe's smokiness comes from jalapeño, cumin, and cinnamon, but other versions are packed with paprika. Make your sauce ahead of time so that all you have to do at the campsite is crack some eggs into it. This recipe also calls for a halved onion to cook with the sauce. Garnish with some cilantro and serve it up to hungry campers with a side of pita bread to dip in it.

Cheesy grits with bacon are the way to go for a savory morning meal that will fill you up. In a mug, add instant grits and one cup of boiling water. Add some shredded cheese on top and let it cool until it's at a safe temperature. Top with bacon bits or crumbled-up freshly-cooked bacon. Other toppings to consider are scallions, herbs, eggs, shrimp — anything you might want. You can even go the sweet route and mix in cinnamon, honey, maple syrup, berries, or bananas. Sweet or savory, this cozy and creamy dish will warm any fall chill.