Popular Conditions & Diets
Preparing for a camping trip involves a lot of effort. From finding the perfect spot and packing all the gear to planning excursions and activities, it can be easy to overlook meal planning.
Anyone who has gone camping has undoubtedly feasted on easy, staple meals like hot dogs and beans, baked potatoes, boxed burgers, and cereal with powdered milk. These meals aren't terrible, but we promise, they can be so much better.
If you want to elevate your camping cuisine from basic to boast-worthy, here are 10 easy and healthy recipes to try on your next outdoor adventure. These simple dinners will make your time in nature even more enjoyable.
Note: Cooking adjustments are included, but remember that cooking over a fire is never the same as on a stovetop or in an oven. It can be unpredictable and requires thorough monitoring.
• A cooler that will keep food-items cold for the duration of your trip
• Cast iron skillet with a lid
• Fire-safe dutch oven with a lid or tinfoil for covering
• Oven mitts
• Resealable bags / containers
• Cooking spoons and spatulas
• Meat thermometer
• Kitchen towels
• Heat safe serving dishes
• A basin for dishes and camp-safe soap
• Can opener
• Kitchen scissors
• Knives and a cutting board
• Oil for re-seasoning your cast irons after use
• Is the water available on the campground safe for consumption?
• Will you have access to ice for your cooler or an outlet if your cooler is electric?
• If you can't guarantee access to safe storage for meats and dairy products throughout your trip, plan your meals based on what food needs to be used first.
• Should you budget for firewood, is it included in the cost of camping, or free to collect naturally nearby and would you require a hatchet or saw?
• Are there bears or other scavenging animals? If so, speak with park staff about how to properly store and dispose of food so as to not attract them.
Recipe by Tina Gravalos
Embrace timeless summertime flavours with these grilled steak and veggie kebabs. Super easy to prep and cook, you'll have delicious skewers ready in no time to add to your BBQ feast. Packed with vibrant vegetables and tender top-sirloin steak, this simple and healthy recipe is perfect for an easy camping meal that brings colour and flavour to your outdoor dining experience.
Easily adapt this recipe for campground cooking:
Before your trip, cut the top-sirloin steaks into cubes and store them in an airtight container. Wash and cut the red onion, yellow bell pepper, red bell pepper, orange bell pepper, and zucchini into chunks. Store the veggies in a separate container in your cooler.
At the campsite, in a bowl or Ziploc bag, mix the avocado oil, coconut aminos, minced garlic cloves, sea salt, and black pepper. Add the steak cubes and toss to coat. Let the steak marinate for about 15 minutes while you prepare your grill.
Thread the marinated steak cubes and cut vegetables onto skewers, alternating between steak and veggies for an even distribution.
Once your campfire has a hot bed of embers, place the assembled kebabs directly on the grill grates. Grill for about 10-15 minutes, turning occasionally, until the steak is cooked to your desired level of doneness and the vegetables are tender and slightly charred.
Recipe by Megan Horsley
Call in the vibrant, sprouting greens of spring with this spring veggie-focused stir fry. Bursting with colourful vegetables and tender chicken, this dish is a celebration of fresh flavours and wholesome ingredients. Perfect for a nutritious and satisfying meal, this simple and healthy recipe is ideal for easy camping cooking that keeps you energized for your outdoor adventures.
How to make this recipe on your campground:
Before your trip, chop the chicken thighs and store them in an airtight container in your cooler. Chop the yellow onion, slice the ginger and garlic, and prepare the sugar snap peas, cremini mushrooms, broccoli, sweet peas, and green onions. Store the vegetables in separate containers or bags.
Cook the brown rice according to package instructions. If you're using a camp stove, bring water to a boil, add the rice, cover, and simmer until the rice is cooked. Or, you can cook the rice at home and reheat it at the campsite.
Heat your cast-iron pan over medium heat on your fire pit or camp grill, cook the recipe as usual, and enjoy this vibrant, healthy, and easy camping meal that brings the fresh summer flavours to your outdoor dining experience!
Recipe by Jaclyn Irwin
Infuse the flavours of chipotle into your butter for a fun twist on regular butter. Then use that chipotle compound butter on top of grilled corn. This simple and healthy recipe is perfect for an easy camping side dish that adds a smoky, spicy kick to your meal. Store leftover butter in an airtight container in the fridge for up to one week.
Prepare the Chipotle Butter: Before your trip, mix the salted butter, finely chopped chipotle in adobo, smoked paprika, lime zest, and finely chopped cilantro. Store the compound butter in an airtight container in your cooler.
Cooking at the campground:
Once your campfire has a hot bed of embers or your portable grill is preheated, place the shucked corn directly on the grill grates. Grill for about 10-15 minutes, turning occasionally, until the corn is charred and cooked through.
While the corn is still hot, spread the chipotle butter generously over each ear. The heat from the corn will melt the butter, infusing it with smoky, spicy flavours.
Sprinkle with kosher salt and serve with lime wedges for an extra burst of freshness.
Enjoy this delicious, smoky grilled corn with chipotle butter, perfect for adding a flavourful twist to your camping meals!
Recipe by Jaclyn Irwin
This summer salad is loaded with grilled shrimp, corn, tomatoes, avocado, and some tortilla chips for crunch. It’s a great salad to enjoy outside as it requires minimal cooking and that cooking can be done right on your campfire, making it an easy and light camping meal option.
Here's how to adjust this recipe for campground cooking:
This is an amazing meal to make while camping. The char from grilling shrimp on an open flame just makes such a great smoky taste. For simplicity, you can easily make the dressing ahead before your trip to save space if the ingredients won't be used for any of your other meals.
Recipe by Jaclyn Irwin
These vegetarian stuffed shells are perfect for an easy camping meal. Featuring a rich blend of cheeses, fresh spinach, and marinara sauce, this simple and healthy recipe is sure to be a campfire favourite.
Camp kitchen cooking adjustments:
Prepare your ingredients as usual and heat the extra-virgin olive oil in your cast iron over your camp stove or fire pit. Add the chopped shallot and minced garlic, sautéing until fragrant. Add the baby spinach and cook until wilted. Remove from heat and let cool slightly.
In a bowl, combine the ricotta, grated Parmesan cheese, large egg, lemon zest, red pepper flakes, kosher salt, and black pepper. Stir in the cooked spinach mixture until well combined, then fill your shells.
Cover the dish with aluminum foil. Place it over your campfire or on a camp stove and cook for about 15-20 minutes, until the cheese is melted and bubbly. Make sure there's not too much fire, you want to be using the heat from the embers to cook this so you don't burn the bottoms of your shells. These delicious, easy, and healthy stuffed pasta shells, are easy to make on a campsite and really bring the comfort of home-cooked meals to your camping experience!
Recipe by Jaclyn Irwin
These Chorizo Breakfast Burritos are the perfect protein-packed breakfast for your camping trip. Easily made in your camp kitchen area and cooked over your fire pit, they're an ideal way to start your day in the outdoors. Loaded with spicy chorizo, hearty potatoes, and fluffy eggs, these burritos are a simple and healthy way to fuel your outdoor adventures.
Here's some simple campground cooking adjustments:
Heat your cast-iron pan over medium heat on your camp stove or fire pit. Add a bit of oil, then add the chopped potatoes. Season with smoked paprika, ancho chili powder, garlic powder, and kosher salt. Cook, stirring occasionally, until the potatoes are tender and crispy, about 15-20 minutes. Remove from the pan and set aside.
In the same pan, add the chorizo sausage and sliced onions. Cook until the chorizo is browned and cooked through and the onions are soft, about 10-12 minutes. Push the chorizo and onions to one side of the pan and add the whisked eggs to the other side. Scramble the eggs until cooked through, then mix everything together before warming the tortilla wraps over the grill or fire pit to make them more pliable and filling them up for an amazing campground breakfast.
Recipe by Jaclyn Irwin
These delicious and aromatic Thai Style Pork Side ribs are packed with flavour and cooked low and slow. Then simply grill them to get nice and charred. This simple and healthy recipe is perfect for an easy camping meal that will impress everyone around the campfire.
Some tips on adjusting this recipe for campground cooking:
For a camping-friendly version, you'll want to adapt the cooking method to utilize your campfire or portable grill.
Prepare the Marinade: Before your trip, mix the light tamari, fish sauce, coconut sugar, lime juice, lime zest, serrano pepper, shallots, lemongrass, ginger, garlic, and Chinese five spice in a sealable bag or container. Add the pork ribs, ensuring they are well-coated, and refrigerate until you're ready to cook.
Cooking at the Campground: Once at your campsite, prepare a hot bed of embers in your fire pit or preheat your portable grill. Remove the ribs from the marinade and season with kosher salt.
Slow Cooking: Wrap the ribs in heavy-duty aluminum foil with 1/2 cup of water to keep them moist. Place the foil-wrapped ribs on the grill or on a grate over the fire pit. Cook slowly over indirect heat for about 2-3 hours, turning occasionally to ensure even cooking.
Grilling: Once the ribs are tender, remove them from the foil and place them directly on the grill grates. Grill for an additional 10-15 minutes, turning frequently, until the ribs are nicely charred and caramelized.
Serving: Garnish with Thai basil chiffonade and roughly chopped roasted salted peanuts. Let the ribs rest for a few minutes before serving to allow the juices to redistribute.
Enjoy these delicious, smoky Thai Style Pork Ribs with the unique charm of campfire cooking!
Recipe by Tina Gravalos
Calamari is actually super simple and takes less than 10 minutes to grill! Make it as an appetizer or turn it into a salad over a bed of greens. Major Mediterranean vibes with these simple and healthy flavours, and you’re getting some nutrients too (good source of protein). This easy recipe is perfect for camping meals, bringing a taste of the Mediterranean to your outdoor adventures.
Simple campground cooking adjustments:
Before your trip, wash and dry the calamari tubes thoroughly. Store them in an airtight container in your cooler.
At the campsite, mix your wet ingredients and add the calamari tubes, coating them well with the marinade. Let them sit while you prepare your grill.
Once your campfire has a hot bed of embers or your portable grill is preheated, place the calamari tubes directly on the grill grates. Grill for about 2-3 minutes on each side, until they are nicely charred and cooked through. The calamari should be opaque and tender. Seasoning: Remove the grilled calamari from the heat and drizzle with the remaining extra-virgin olive oil. Sprinkle with the remaining sea salt and black pepper to taste.
Enjoy this quick and easy grilled calamari, perfect for a simple and healthy camping meal with a Mediterranean twist!
Recipe by Jaclyn Irwin
This is a great lunch or dinner meal, loaded with flavour and the nutrients you need during a camping trip. Your campfire will cook these pork steaks quickly and leave them with a delectable smoky taste to compliment the zesty olive salsa.
If you crave carbs while you're camping, serve some of those classic camping baked potatoes alongside this dish. Simply oil some potatoes, wrap them in tin foil and bake them in the embers to add some carbs to this dish. They'll take longer to cook than your meat, so have them cooking while you prepare your main dish.
Campground cooking adjustments:
Prepare the marinade at home to bring with you on your camping trip.
Marinate your meat in a sealable bag or container and leave in the cooler overnight, or for four hours instead of two.
Make sure the grill above the fire is hot before laying meat on it to avoid the pork steaks sticking and breaking as they cook.
Recipe by Tina Gravalos
This five ingredient, simple and healthy recipe is perfect for an easy camping meal. Did you know that one cup of baked sweet potato has over 200 per cent of your daily intake of Vitamin A. It also has high amounts of Vitamin C, copper, and several B vitamins.
Campground cooking adjustments:
Before your trip, wash the sweet potatoes and store them in your cooler. Season the boneless skinless chicken breasts with sea salt and black pepper, then store them in an airtight container or Ziploc bag in your cooler.
Once your campfire has a hot bed of embers or your portable grill is preheated, wrap each sweet potato in heavy-duty aluminum foil. Place the wrapped sweet potatoes directly on the embers or grill. Cook for about 45-60 minutes, turning occasionally, until they're tender.
While the sweet potatoes are baking, grill the seasoned chicken breasts over medium heat until fully cooked. During the last few minutes of grilling, brush the chicken breasts generously with BBQ sauce.
Once the sweet potatoes are tender, carefully unwrap them and cut a slit down the centre of each. Stuff each sweet potato with a grilled chicken breast, then drizzle with additional BBQ sauce.
Recipe by Fran Allen
Say "Goodbye" to boring, dry cereal for your camping breakfast and "Hello" to this delightful breakfast frittata, packed with the protein for a day full of adventure!
Here's how to adjust this recipe for campground cooking:
First, you'll need a hot bed of embers in your fire-pit. This is pretty easy if you still have some warm ones from your fire the night before, but if not - here's how to get where you need to be.
Build a fire with dry wood and kindling. Focus on using smaller pieces so they burn and break down quickly, creating that bed of embers you'll need. While cooking, keep your fire to a minimum and do not touch the cast-iron pan without protection.
When your cooking area is ready, set up your frittata according to the directions found in the recipe. Then cover the cast iron pan with tinfoil or a lid to trap heat inside, cooking your frittata from all angles.
Now, because you're not cooking in an oven with a temperature gauge or timer, stay mindful of the process while your eggs bake. Make sure to use hand protection while checking on your dish and removing it from the fire pit because it will be HOT!
Let it cool in a safe place for about 10 minutes before serving and enjoy!
Recipe by Fran Allen
This simple, yet sensational, breakfast skillet is a great way to start any day.
Filled with the protein and carbs you need to energize you for a day of fun out in the woods or on the water, this meal can be made with fresh or left-over ingredients
No cooking adjustments needed.
To make this meal on a campfire, you can follow the same directions in the recipe. Just remember that depending on the size of your fire, the heat will be much greater than the stovetop you have at home, so your meal may cook faster.
Remove your dish safely from the fire when it's ready and serve right away.
Be careful not to burn yourself on the cast iron dish.
Recipe by Tina Gravalos
These crispy baked tacos are a versatile and delicious meal that’s perfect for any occasion, including camping. You can customize them with your choice of ground meat or make them plant-based, and they’re great for adding veggies either inside or as a topping. Serve with salsa, guacamole, and sour cream for a simple and healthy meal that’s sure to be a crowd-pleaser.
Cooking this dish in your camp kitchen:
Before your trip, finely dice the yellow onion and store it in an airtight container. Measure and mix the smoked paprika, chipotle powder, chili powder, garlic powder, sea salt, and black pepper in a small container. Pre-shred the cheddar cheese and store it in a resealable bag.
For the baking portion, fold the tortillas in half to form tacos. Place them in a cast-iron skillet or a foil tray. Cover with foil and place over the campfire or grill. Cook for about 10-15 minutes, or until the tortillas are crispy and the cheese is melted. Serving: Remove the tacos from the heat and let them cool slightly. Serve with your favorite toppings like salsa, guacamole, and sour cream.
Enjoy these simple, healthy, and crispy baked tacos, perfect for a quick and satisfying meal on your camping trip!
Recipe by Jaclyn Irwin
This easy to make, delicious and nutritious stir fry is a perfect and hearty meal to enjoy around a campfire.
Using local produce that doesn't need to be kept in a cooler, planning this meal allows you to conserve valuable cooler space to store other ingredients for meals to come another day.
While this meal is satisfying on its own, it can also be served with rice which can easily be made alongside your dish.
Cooking adjustments:
Conserve time and space by making your marinade before leaving for your camping trip.
You can cook your meat directly on the grill above the fire before slicing, or in the cast iron until your desired char is reached.
Add very small amounts of water while cooking your vegetables on the cast iron to steam them nicely.
Recipe by Kelsey Russell-Murray
Everyone knows that chili is a camping staple, but it certainly doesn't have to be basic.
This comforting, one-pot vegetarian chili, packed with protein and nutrients, is the perfect tummy-warmer on a cool night under the trees.
For extra protein, add more beans or a meat of your choice (cooked in the pot prior to adding other ingredients).
Nothing in this recipe needs to be in a cooler (except the optional sour cream or cheese to garnish), so it can be made on any day of your trip.
Cooking your campground chili:
For convenience, prepare your spice mix prior to leaving.
Otherwise, there are honestly no changes in how you would cook this meal except perhaps using canned corn instead of frozen to avoid mushy corn.
Just light that campfire and let this camping culinary magic take place in your dutch oven with minimal work from you.
Recipe by Megan Horsley
Packed with sweet, roasted butternut squash, this vegan (optional) creamy quinoa risotto is guaranteed to leave you wanting more.
This nutritious and comforting meal requires some adjustments for cooking out of the kitchen, but we promise it's worth it.
Campfire cooking adjustments:
Two options for preparing your squash:
ONE
Prepare your butternut squash normally with oil and salt.
Wrap cubes, piled in tinfoil and bake above fire or near embers.
Open and move around periodically to distribute heat and ensure an even roast with firm edges.
TWO
Parboil cubed squash in water.
Drain water and season with salt and olive oil.
Fry in a medium-heat cast iron pan until the edges are firm.
Once squash is prepared, like any risotto, cook this meal according to the recipe directions on low heat (a low-flame fire or scattered embers) and ENJOY!
Recipe by Jaclyn Irwin
Feast around the campfire on this easy-to-make crispy chicken and artichoke meal.
Not too heavy, but filling and full of nutrients you need after a long day of adventure in the forest.
Campfire cooking:
Follow the directions in this recipe as per usual until the final bake.
When your dish is ready to be baked, cover the cast iron with a lid or tinfoil and move off the fire.
Move or break down the logs to have a very minimal flame, or use the heat from the embers.
If you have a cast iron lid, you can (very carefully) place some hot embers onto it to surround your dish with heat, mimicking the effect of an oven.
Recipe by Julia Gibson
This hearty stew pairs perfectly with a cool night around a campfire.
Because it's a one-pot dish, you'll be left with minimal dishes after the feasting is over, and extra time to do what you're supposed to do while camping..._ just relax_.
Most of the ingredients in this recipe don't require cool storage, leaving extra room in your cooler for other items.
Campground cooking instructions:
This is literally the easiest thing to make on a campfire, all you need is a cast iron dutch oven or pot with a lid, oven-mitts, and a wooden spoon.
Substitute frozen peas for canned peas to avoid a soggy, mushy pea.
For convenience, you can pre-cut the vegetables needed for this stew before your trip and keep them together in a sealable bag or container until needed (but, keep the mix in the cooler if you choose to do it this way).
Stews are tastiest when cooked for a long time, so make sure you have enough firewood to keep it burning for several hours.
Adjust heat as needed by growing or minimizing the flame.
Enjoy!
Recipe by Fran Allen
This delightful grilled cheese sandwich is a perfect camping lunch, or can be served alongside a soup for a well-rounded dinner meal.
Stuffed with greens, protein, carbs, and oh so much flavour, this sandwich will set your body up for a day in the wilderness.
Now, we all know that the secret to the perfect grilled cheese is patience, so be mindful of how hot your skillet is on the fire while cooking.
Keep the temperature low to ensure a gooey cheese and perfect toast to your bread.
No one likes a too-crisp or blackened outer shell of their sandwich.
Cook normally as per recipe directions.
Recipe by Tina Gravalos
These Honey Garlic Sesame Chicken Wings are perfect for outdoor grilling. Skip the oven and toss them directly onto a campfire grill or grate, turning frequently to crisp them up without burning. Prepare the sauce at home and pack it in a jar for easy use at camp. Brush on the sauce during the final minutes of cooking so it caramelizes beautifully without sticking too much. Tip: A cast iron pan or foil tray can help contain the wings and sauce if you’re worried about flare-ups!
Recipe by Jaclyn Irwin
These Thai Style Pork Ribs are a bold, flavour-packed option for your next camping trip. The marinade of lemongrass, ginger, and fish sauce creates tender, aromatic ribs that can be slow-cooked at camp in foil packets over a low, steady campfire or finished directly on the grill for that perfect char. Pre-marinate and partially cook at home, then finish over the fire for ease. Serve with a sprinkle of peanuts and Thai basil. Pro tip: Pack your ribs tightly in foil to catch juices and keep the fire’s mess to a minimum!
Recipe by Julia Gibson
This One Pan Mediterranean Cod is a healthy, protein-rich meal that’s easy to adapt for camp cooking. Pre-chop your veggies and pack them in a sealed bag. At camp, cook everything in a cast iron skillet over the fire or a camping stove. The canned tomatoes create a rich sauce while the cod gently simmers, absorbing all the Mediterranean flavours. Finish with olives, lemon, and herbs for a bright, fresh touch. Tip: Place the skillet over indirect heat or on a grate for gentle, even cooking without burning the fish.
Recipe by Jaclyn Irwin
Pork tenderloin is a fantastic campfire option — it cooks evenly, stays juicy, and pairs perfectly with a simple garlic butter sauce. Sear the tenderloin on a grill grate or heavy skillet over the fire, then wrap it in foil with herbs, garlic, and butter to finish cooking gently. Let it rest wrapped before slicing. The sauce can be warmed in the foil packet for minimal cleanup. Tip: Bring a meat thermometer to check doneness (140°F internal) — it’s easy to overcook on the fire!
Recipe by Megan Horsley
This Warm Fall Harvest Salad is perfect for autumn camping trips — hearty, nourishing, and easy to adapt to campfire cooking. Roast the Brussels sprouts, carrots, and beets wrapped in foil or in a cast iron skillet over the fire until tender and caramelized. Toss with kale, cranberries, pecans, and a simple maple-Dijon vinaigrette for a warming, nutrient-packed side or light meal. Tip: Massage the kale ahead of time and pack the dressing separately to toss just before serving for the freshest taste. A sprinkle of microgreens adds colour and a boost of nutrition right at the picnic table!
Recipe by Tina Gravalos
Beef Barley Soup is hearty, nourishing, and ideal for chilly nights at camp. Pre-brown the beef at home and pack with pre-chopped veggies for faster assembly. Use a large pot or Dutch oven over the campfire, simmering slowly to let the barley and broth come together into a satisfying meal-in-a-bowl. Tip: Simmer over coals rather than open flame for steadier heat, and add a splash of water if it reduces too much while cooking.
Recipe by Tina Gravalos
These Lemon Keftedes are a flavourful and fun camping meal. Shape the meatballs at home and pack them ready to cook. At camp, cook them in a skillet or on a grill grate over medium heat until golden and cooked through. Serve wrapped in lettuce or pitas with tzatziki. Tip: Thread onto skewers for easier campfire cooking and fewer dishes. A sprinkle of extra herbs and lemon juice at the end keeps them bright and fresh.
Recipe by Jaclyn Irwin
Dill Pickle Coleslaw is a crisp, cool side that’s perfect for camping. The yogurt dressing can be mixed at home and stored in a jar to toss with the slaw just before serving — this keeps the veggies crisp. No cooking required, just assemble and enjoy! Tip: Bring pre-chopped cabbage and carrots in a sealed bag for quick setup at camp, and add the dressing right before eating for the freshest texture.
Recipe by Fran Allen
Antipasto Salad is a fantastic no-cook camping dish, loaded with fibre, protein, and bold Mediterranean flavours. Prep the marinated veg mixture and dressing at home and pack in a sealed container. At camp, simply combine with crisp greens or assemble on a platter for a shareable, satisfying side or light main. Tip: Chill in a cooler before serving for maximum refreshment, and pack the greens separately to prevent wilting.
Recipe by Megan Horsley
This Baked Cranberry French Toast is a comforting, make-ahead breakfast that’s ideal for a cozy camping morning. Prep everything the night before, pack it in a sealed container or foil pan, and simply place over your campfire grate or in a covered Dutch oven when ready to cook. The rich coconut milk custard soaks into egg bread, while cranberries and pecans add festive texture and flavour. Serve with fresh berries and orange segments for a bright, balanced start. Tip: If baking over a fire, use indirect heat and cover tightly with foil to ensure even cooking without burning the bottom.
Recipe by Fran Allen
Easily cooked on top of a fire, this warming, spicy, and simple one-pot recipe makes for easy clean-up.
None of the ingredients require cooling, so this hearty meal is a great choice for your last day of camping.
Loaded with fresh veggies and protein-rich chickpeas, this minestrone soup can be adjusted for taste, or to use up any other produce you didn't use on your trip.
Cook according to recipe directions.
