GoCampingAmerica.com | Posted March
    4th, 2013


    7 Easy Meal Ideas for Camping and


    Happy Camper Blog



    Hungry? Of
    course you are. But what can you cook while camping and RVing? Keep it simple
    with these make ahead and reheat


    • Fill a large
      flour tortilla with your favorite ingredients: Scrambled eggs, diced
      potatoes, sausage, bacon, ham, onions, peppers, pork, green chili, and cheese
      – whatever you love.
    • Roll them up and wrap them
      individually in aluminum foil. Freeze 6-8 burritos together in a gallon zip
      top bag for easy storage and packing.
    • Warm up your
      burritos, still wrapped in aluminum, in your oven, on your stovetop in a pan
      with a lid, or on your grill.
    • Turn them frequently to
      evenly warm them up and crisp them.


    • Cut your favorite
      style English muffin or bagel in half.
    • Top the bottom
      half with scrambled eggs or a fully cooked poached egg, Canadian bacon,
      sausage patties and your favorite cheese.
    • Add the top
      half to make a ‘sandwich,” wrap each one in aluminum foil and freeze 6-8
      individual servings in a gallon zip top bag for easy storage and
    • Heat up your aluminum-wrapped sandwiches in the
      oven, on the stovetop, in a pan with a lid or on your
    • Turn them frequently to evenly warm them


    • Take a large piece of
      heavy-duty foil and place ¼ cup of precooked rice on it topped with one 6-8
      oz chicken breast, seared on each side and pre-cooked to “almost
    • Add your favorite sliced veggies – peppers, onions,
    • Close the aluminum over the top and sides, and
      secure it with tightly rolled folds.
    • Freeze individual
      servings together in a gallon zip top bag.
    • Warm your
      aluminum-wrapped pockets in the oven, on the stovetop in a pan with a lid, or
      on your grill.
    • Substitute any of your favorite meats for
      the chicken breast for some

    Easy Sliced

    • At home, cook round, flank,
      sirloin steak or even a whole pork loin to a pink center, searing each side
      to lock in the juices.
    • Slice thin and place in a
      disposable aluminum pan.
    • Add one can of Campbell’s French
      Onion Soup and one can of water.
    • Cover tightly with
      aluminum foil and freeze.
    • Warm the meat slowly in your
      oven or on your grill.
    • Compliment it with your favorite
    • This method also works great for BBQ beef, pulled
      pork, and even meatballs and

    Chicken Green Chile

    • Brown 4 chicken breasts
      in a stove top pan and cook thoroughly.
    • Cut each breast
      into ½ inch cubes.
    • Drain a 14 oz can of whole green
      chilies, and cut the chilies into large chunks.
    • Coarsely
      chop ½ of a medium onion.
    • Combine all ingredients
      together with one can of Campbell’s Cream of Chicken Soup and ½ can of
    • Place two flour tortillas on the bottom of a
      disposable aluminum pan, layer 1/3 of the chicken chili mixture, then top
      with shredded cheddar cheese.
    • Repeat layering until
      you’ve completed three layers of the chicken mixture, ending with the cheese
    • Cover with aluminum foil and seal tightly and
    • Heat the casserole in your
    • For easy, individual servings of this great dish,
      you can prepare it slightly differently but get the same great taste. Roll
      about 1/3 cup of the chicken mixture and cheese in a flour tortilla and wrap
      it up in aluminum foil. Freeze individual servings, and then warm them in
      your oven, on the stovetop or on your

    Mushroom Pork

    • Dust six thinly sliced
      boneless pork chops in flour, then brown them over medium heat until
      thoroughly cooked.
    • Place cooked chops in a disposable
      aluminum pan, top them with 1/2 of a medium onion, thinly sliced, and add ¼
      lb sliced mushrooms.
    • Pour in a can of Campbell’s Golden
      Mushroom Soup and one can of water.
    • Cover with aluminum
      foil, seal tightly and freeze.
    • Heat in oven until tender,
      or warm the pork chops over the grill. Just be sure to stir the mixture frequently
      to avoid burning the


    • Trim chicken breasts to
      portion sizes or cut pork, beef or chicken into 1-inch
    • Cover them with your favorite marinade, then
      freeze in a zip top bag for storage.
    • Frozen servings will
      help keep your foods cold while you’re traveling, and as they defrost, the
      meat will naturally marinate inside the bag.
    • Add fresh
      cut peppers, onions, and mushrooms to presoaked wooden skewers to make great
      tasting kabobs.
    • Zip top bag marinating also works great
      for fish fillets and shrimp.