Getting out to the campground with family can be the best time of year. It’s a time to relax and spend time together without the demands of everyday life getting in the way, but the one thing you just can’t avoid is cooking. Growing up camping, I remember eating a lot of tin foil meals and hotdogs. If you’re looking for a relatively simple way to upgrade, making your meals ahead of time is a great way to go.

Peach Breakfast Bake

Starting off with the most important (read: delicious) meal of the day, we have this indulgent peach breakfast bake. Sure, you could have cereal, but why not treat yourself?

You’ll need:
For the pancake
• 2 T. butter
• 2 peaches, peeled, sliced
• 2 T. packed brown sugar
• 2 t. vanilla
• 1 ½ c. Original Bisquick™ mix
• 2/3 c. heavy whipping cream
• 4 eggs

For the toppings
• 1 c. heavy whipping cream
• 2 T. powdered sugar
• 1 t. vanilla
• 2 peaches, peeled, sliced
• Real maple syrup

According to the Betty Crocker website, you’ll put this together as follows:

  1. Heat 10- to 12-inch ovenproof skillet over medium heat; add 1 tablespoon of the butter. Add 2 sliced peaches, and sprinkle with brown sugar. Cook 3 minutes; stir peaches, and cook another 2 to 3 minutes or until caramelized and soft. Remove from the heat; add 1 teaspoon of the vanilla. Toss well, then remove and slide the peaches onto a plate. Rub remaining 1 tablespoon butter in warm skillet. Let skillet cool.
  2. In medium bowl, add Bisquick mix, 2/3 cup whipping cream, eggs and 1 teaspoon vanilla. Mix to combine, being careful not to overmix. Fold in caramelized peaches.
  3. Pour batter into buttered skillet (you can use a greased 13x9-inch pan, if you prefer). At this point, cover the skillet and place in the fridge overnight, or go on to baking step.
  4. The next morning (or whenever you are ready to go on to the baking step), heat oven to 450°F.
  5. Bake at 450°F for 10 minutes, then reduce oven temperature to 350°F, and continue baking 10 to 15 minutes or until lightly golden on top.
  6. Meanwhile, beat 1 cup whipping cream with electric mixer on high speed until soft peaks form. Add powdered sugar and 1 teaspoon vanilla, and whip until combined.
  7. Cut into wedges, and serve hot with sliced peaches, a dollop of whipped cream and a drizzle of maple syrup.
    Source: Betty Crocker [http://www.bettycrocker.com/recipes/make-ahead-peach-breakfast-bake/5ddca0dd-6236-4882-88cd-174d7a9bc8c1?nicam4=SocialMedia&nichn4=Pinterest&niseg4=Bisquick&nicreatID4=Post&crlt.pid=camp.IHdSW0NVuj4Z]

On-The-Go Salad

Salad can be messy to throw together on a good day with a fully stocked kitchen, let alone out at the camp. Save yourself the hassle by putting them together in individual cups beforehand for a healthy treat on the run. Don’t put the dressing on though!

For this one, you’ll need:
• 4 c. fresh kale, shredded
• 2 c. broccoli slaw
• 1 c. shredded rotisserie chicken
• 1/2 c. dried cranberries
• 1/4 c. sunflower seeds
• 4 to 8 T. balsamic dressing
• 6 to 8 plastic cups with lids
• 6 to 8 plastic forks

Mix all of the ingredients together aside from the dressing and portion into 6 to 8 cups, depending on how many mouths you have to feed. Stick a fork in the hole of each lid and pack ’em up!
Source: The Chic Site [http://thechicsite.com/2015/07/14/salads-to-go/]

Lemon Chicken And Potatoes

I know what you’re thinking—“This is just another foil dinner!”—and it is, but better. All the flavour of a home-cooked meal, all the convenience of a foil dinner, what more could you ask for? Just pack these up before heading to the camp and have them for dinner that night.

You’ll need:
• 3 T. olive oil
• 1 T. Dijon mustard
• 1 T. whole grain mustard
• ½ t. dried thyme
• ¼ t. dried rosemary
• Zest of 1 lemon
• Kosher salt and freshly ground black pepper, to taste
• 16 oz baby red potatoes, halved
• Kosher salt and freshly ground black pepper, to taste
• 4 boneless, skinless chicken breasts
• 1 lemon, thinly sliced
• 2 T. chopped fresh parsley leaves

These are the instructions for if you have an oven. If not, adapt this recipe to your campsite accordingly.
Prep:

  1. In a small bowl, combine 2 tablespoons olive oil, mustards, thyme, rosemary and lemon zest; season with salt and pepper, to taste. Set aside.
  2. Cut four sheets of foil, about 12-inches long. Divide potatoes into 4 equal portions and add to the center of each foil in a single layer.
  3. Fold up all 4 sides of each foil packet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste; gently toss to combine.
  4. Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto both sides of the chicken. Top with lemon slices.
  5. Fold the sides of the foil over the chicken, covering completely and sealing the packets closed.

Cooking:

  1. Preheat oven to 375 degrees F.
  2. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes are tender, about 25-30 minutes.
  3. OPTIONAL: Preheat oven to broil. Open the packets and broil for 2-3 minutes, or until caramelized and slightly charred.
  4. Served immediately, garnished with parsley, if desired.
    Source: Damn Delicious [http://damndelicious.net/2015/06/13/lemon-chicken-and-potatoes-in-foil/]

Individual Mac N’Cheese

There is nothing in this world like a good bowl of macaroni and cheese. Nothing. For those chilly evenings at camp, warm yourself up with these make-ahead, individual portions of mac n’cheese.

You’ll need:

  • 1 ½ c. elbow macaroni
  • 8 oz prepared Alfredo sauce {just over half a jar}
  • ½ c. grated sharp cheddar cheese
  • ½ c. grated Parmesan cheese
  • ¼ c. mozzarella cheese
  • ¼-½ c. half and half or whole milk
  • Salt and pepper, to taste

Alright, now let’s get to the fun part.

  1. Cook pasta according to package directions. Drain and rinse with cold water.
  2. Stir Alfredo sauce into the cooked pasta with the three cheeses and enough milk to keep things liquid. Stir in salt and pepper to taste. Divide between four mini aluminum pie tins, sprayed with non-stick cooking spray. Spray one side of aluminum foil with more non-stick cooking spray and cover each individual mac and cheese portion, sprayed side down. Seal well. Store in a large plastic food storage bag in a cooler until ready to cook.
  3. Prepare a fire and let it burn down to the coals. Place a cooking rack over top that would be 2-3 inches above. Place each pie tin over the hot coals and cook 8-10 minutes or until hot. Remove from fire and serve immediately.
  4. If you’re cooking in an oven, bake at 350 degree oven for 20-25 minutes or until hot and melted.
    Source: Lauren’s Latest [http://www.laurenslatest.com/camping-mac-n-cheese/]
    What’s your camping go-to meal? Let us know!