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5 Seriously Delicious One-Pot Camping Meals To Cook Over The Campfire

Posted by Raine Vergara on

5 Seriously Delicious One-Pot Camping Meals To Cook Over The Campfire

You went on a camping trip because you want to relax, unwind and to have a break from your day to day routine at home. But let’s face it, wherever we are for a vacation, we still need to prepare food for our daily meals and it’s no exception when we’re on a trip outdoors.

While cooking your food over a campfire is part of all the camping fun, let’s face it – it’s not something you would look forward to every day, especially when you’re assigned to be the camp cook.

Campfire cooking takes a lot of time and effort which is not ideal after a long day outdoors. But there’s still a way you can get the best of both worlds – one-pot camping meals! They’re quick and easy to prepare and you’ll still be able to enjoy some good ‘ol campfire cooking!

Here are 5 one-pot camping recipes you can’t miss out on:

Mac and Cheese Camp Style

© Recipe and Photo from www.foodnetwork.ca

What you need:

  • 2 1/2 cups whole milk
  • 2 1/2 cups grated cheddar cheese
  • 2 cups macaroni pasta
  • 1 cup water
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper

Pre-heat your grill to medium-high or start your campfire. Bring the milk and water to a boil in a medium pot. Add the macaroni and cook, stirring often until cooked, about 8-10 mins.

Remove the pot from the grill or fire and stir in the cheddar cheese, butter, mustard powder, salt and black pepper immediately. Mix well for a cheesy and gooey consistency. Serve hot.

The Ultimate Campfire Veggie Pasta

© Recipe and photo from www.freshoffthegrid.com

What you need:

  • 1 1/4 cups lentil pasta
  • 1 jar tomato sauce
  • 2 cups water
  • 1/4 cup grated cheddar cheese
  • 1 head kale, destemmed and chopped
  • 2 cloves garlic, sliced
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon salt
  • Pinch of red pepper flakes

Heat the olive oil and red pepper flakes over medium heat in a cast iron skillet. Add the kale and garlic, season with salt and cook until kale is tender. Transfer cooked kale in a plate and set aside.

Pour the tomato sauce and water in the skillet and bring to a simmer. Stir in the pasta and cook until al dente, following the package instructions. Return the kale to the skillet, heat through and remove from the fire.

Sprinkle cheddar cheese on top before serving.

One-Pot Dutch Oven Curry Nachos

© Recipe and Photo from www.shedreamsofalpine.com

What you need:

  • 1 bag tortilla chips
  • 1 avocado, sliced
  • 2 large green onions, sliced
  • 1 can clack beans
  • 1 1/2 cups coconut curry
  • 1 cup shredded Mexican cheese
  • 1 tablespoon coconut oil

Grease your oven (or large skillet) with coconut oil. Start layering your nachos (divide your ingredients to make 3 layers – lay down some tortilla chips, scoop a portion of the coconut curry, sprinkle with Mexican cheese, add some black beans, top with avocado and add some green onion slices.

Once your ingredients are all used up, cover the dutch oven and place over a campfire. Heat until cheese has melted, about 10-15 mins.

Campfire Corn and Sweet Potato Chowder

© Recipe and photo from https://coolofthewild.com

What you need:

  • 1 can sweet corn
  • 1/2 kg. sweet potatoes
  • 1 red pepper, cubed
  • 1 leek, finely sliced
  • 2 cloves garlic, minced
  • 1 red chili, minced
  • Small bunch of chives, sliced
  • 1 liter water
  • 1 cup double cream
  • 1 chicken or vegetable stock cube
  • 2 teaspoons dried thyme
  • 1 teaspoon smoked paprika

In a large cast iron pan, heat the oil then add the red pepper, leek, garlic and chili. Cook until ingredients are soft, about a few minutes. Add the sweet potatoes to the pan. Season with thyme and paprika and stir until sweet potatoes are coated in oil (add more if needed).

Pour in the water and add the stock cube then bring to a boil. Lower the heat and simmer until the sweet potatoes are soft. Using a fork or a potato masher, mash half of the potatoes in the pan (leave the other half untouched). Add the corn and the double cream and heat through.

Remove from heat, top with chives and serve with bread.

Campfire Fresh Berry Poundcake

© Recipe from  www.tasteandtellblog.com, photo from www.today.com

What you need:

  • A little over 1/4 kg. pound cake, sliced into 1-inch cubes
  • 2 Rolo candy bars
  • 2 cups fresh berries
  • 1/4 cup butter
  • 2 tablespoons sugar

In a medium-sized bowl, mix together the fresh berries and the sugar. Let sit for 10-15 mins. (until juices start to release). Place a grill or a grate over your campfire. Melt the butter in a cast iron skillet and add the pound cake cubes. Stir and turn often until all sides are toasted. Remove from heat.

Top the pound cake with the fresh berries and sprinkle the Rolo candy bars over the top. Cover the skillet with foil and allow to sit 5-10 mins, until chocolate has melted and the berries are warm.

Serve immediately.

Who says you can’t enjoy mouth-watering meals when you’re outdoors? Serve any of these easy one-pot camping meals and you’ll be a super star at your campsite for sure!

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