Camp Recipes

[shellback91 2,305]

In an effort to make dinner(s) a little more varied at camp I have been looking for recipes that are pretty straightforward. My thinking is cooking this ahead of time and either throw it in my 12v stove as we're wheeling or heat it up in my skillet at camp.

 

Here is one that I cooked last night and it was pretty  tasty. I used frozen diced potatoes and went with the 1 1/2 cups amount and one link of sausage. I also went with salsa instead of tomatoes. Andouille sausage is not recommended unless you like it (food that is 😁) extra spicy.

 

This recipe says it’s for one person and one dinner. Here’s how it worked out for me:

I made one small burrito last night, had enough for another one today, and still had some leftover which I quickly scarfed down. The only thing extra I added was cheese and sour cream.

 

 Chicken sausage taco potato skillet (tacos) -1 person

Ingredients

• Fully fried cubed potatoes: 1 to 1½ cups
• Pre-cooked chicken, chopped: ¾ cup
• Smoked sausage, sliced: 4–6 oz (½ to 1 link)
• Taco seasoning: 1 tbsp (start here)
•  Canned diced tomatoes or salsa: ½ cup
•  Canned corn: 7 oz can (drain + rinse, use about half if needed)
•  Tortillas: 1–2
• Oil: 1–2 tsp only if needed
• Optional: pinch salt/pepper

Steps (stove, no lid)

• Reheat potatoes: Put potatoes in a skillet over medium-high. Add 1–2 tsp oil only if the pan looks dry. Sprinkle in about 1 tbsp taco seasoning and stir 1–2 minutes until fragrant.
• Warm meats: Add sliced sausage and chopped chicken. Stir and cook 2–3 minutes, just to warm and lightly brown.
• Add sauce/veg: Stir in diced tomatoes/salsa and corn. Simmer-stir 2–5 minutes until it looks “taco-y” (moist but not soupy). Add more taco seasoning if it tastes bland.
• Serve: Spoon into 1–2 tortillas. (If you want them extra tasty, toast tortillas briefly in the same skillet after the filling is done.)

 

Edited August 18 by shellback91

[shellback91 2,305]

Here is another one that I will be trying in the next week or two. I'll report my results when I do. 

 

Creamy chicken corn skillet (filling) — 1 person

Ingredients:

• Pre-cooked chicken, chopped: ¾ cup
• Cream of mushroom soup: about 10.5 oz can
  • Use ½ to ⅔ of the can (about 5–7 oz). If you want leftovers, use the full can.
• Milk (or water): start with 3 tablespoons, plus more as needed to thin
• Garlic powder: ¼ teaspoon
• Black pepper: a few turns
• Canned corn: ½ cup drained (about 7 oz can drained, or 1/2 of a 15–15.25 oz can)
• (Optional) shredded cheese: ¼ cup
• Tortillas: 1–2

 

       Steps:

• Warm the base: In a skillet over medium-low, add soup + milk + garlic powder + black pepper. Stir until smooth.
  • If it’s too thick, add a little more milk/water (1 tbsp at a time).
• Add chicken + corn: Stir in chicken and corn. Cook 3–5 minutes, stirring, until everything is hot and the sauce coats the chicken.
• Optional cheese: If using cheese, sprinkle it in and stir until melted (about 1 minute).
• Use with tortillas (choose one):
  • Tacos: Spoon filling into tortillas.
  • Quesadilla style (best texture): Put filling on one tortilla, add a little extra cheese if you want, top with another tortilla, and cook 2–3 min per side until golden and melty.

 

[dzJeepChic 2,897]

These are great ideas @shellback91. It's really hard to find good things to make when you're roughing it.