Lewis RV Blog

  • Published on Mar 29, 2016
    Best Camping Recipes

    Best Camping Recipes

    Spring is here! The weather is getting warmer, the trees are starting to blossom, and flowers are starting to sprout up. Are you counting down the days until your first camping getaway? We know we are! But sometimes the preparation of camping can be the worst part, especially when you are worrying about what to eat while enjoying the great outdoors.  Well, we’ve got a few easy and delicious camping recipes to help make your meal planning a little easier and leave you wanting more!

    Breakfast: Dutch Oven Bacon Wrapped Cinnamon Rolls

    • 5 Strips Bacon (thick cut works best)
    • 1 Tube Refrigerator Cinnamon Roll Dough with Icing
    • Maple Syrup (optional)


    1. Light camp fire and get about 26 coals hot and ready to go.
    2. Heat pan and briefly fry bacon strips for 2 - 3 minutes, making sure the bacon is slightly cooked, but still soft. Remove from pan and pat with paper towel to remove excess grease.
    3. Unroll each individual cinnamon roll. Place bacon on strip of cinnamon roll dough and re-roll the dough back into the cinnamon roll shape. See this picture for step-by-step photos.
    4. Spray Dutch Oven with non-stick spray and place all five cinnamon rolls inside.
    5. Place Dutch Oven on the camp fire. Make sure about 10 coals are on the bottom of the Dutch Oven and about 16 are on the top to help it reach a temperature of about 350 degrees.
    6. Cook for 25 minutes or until cinnamon rolls are cooked through. Remove Dutch Oven from fire.
    7. Drizzle cinnamon rolls with icing and maple syrup (optional). Serve warm and enjoy each bite!


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    Lunch: French Bread Pizza


    • French Bread (or mini French bread loaves)
    • Softened cream cheese
    • Grated Mozzarella Cheese
    • Pizza or marinara sauce
    • Pizza toppings ( pepperoni, Canadian bacon, olives, pineapple, mushrooms, bell peppers, sausage)
    • Aluminum Foil (heavy duty)
    • Gallon sized Ziploc bags (to store them in)



    1. Cut your French bread in half, spread a thin layer of softened cream cheese on the top and bottom side. Spread a thin layer of pizza sauce on top of the cream cheese. Layer your pizza toppings and cheese; add the top back on your French bread.
    2. Wrap with heavy duty foil, I like to make sure it is wrapped at least two times. This helps it heat more even and avoid being burned.
    3. Prepare the fire to cook. It is best to put them on the coals of the fire (instead of the flames). Turn them a few times to help them cook evenly, about 5-8 minutes on the fire and you should have a hot and yummy French bread pizza



    Dinner: Grilled Barbecue Chicken and Vegetables


    • 8 aluminum foil sheets large enough to wrap around one chicken breast
    • 4 (4-ounces each) boneless, skinless chicken breasts
    • ½-cup barbecue sauce (use your favorite)
    • 1 zucchini, sliced into thin rounds
    • 1 red, green or yellow bell pepper, cut into thin strips
    • 8 asparagus spears
    • salt and fresh ground pepper, to taste
    • extra virgin olive oil
    1. Preheat the grill to medium-high heat.
    2. For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability.
    3. Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper.
    4. Brush each chicken breast with 1 to 2 tablespoons barbecue sauce.
    5. Divide equally and arrange vegetables around each chicken breast; season with salt and pepper.
    6. Drizzle chicken and vegetables with little olive oil.
    7. Fold the sides of the foil over the chicken, covering completely; seal the packets closed.
    8. Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once.
    9. Chicken is done when thermometer reads 165 F.
    10. Allow the chicken to rest for a few minutes.
    11. Serve.


    1. Preheat oven to 400F.
    2. Prepare chicken as directed above.
    3. Seal the packets closed and transfer to a baking sheet.
    4. Bake in the oven for 25 minutes, or until done.
    5. Remove from oven and let stand few minutes.
    6. Serve.

    Read more at http://diethood.com/grilled-barbecue-chicken-and-vegetables-in-foil/#vmAoFJ64dKvObKLz.99


    Something for the kids: Campfire Mac N Cheese

    Since we’re cooking these on the fire/on an outdoor grill, start by finding mini aluminum pie tins at any grocery store. Spray 4 of them with nonstick cooking spray and set aside. {Yes, you can also use just a regular size pie tin.}


    • 1 1/2 cups elbow macaroni
    • 8 oz prepared Alfredo sauce {just over half a jar}
    • 1/2 cup grated sharp cheddar cheese
    • 1/2 cup grated Parmesan cheese
    • 1/4 cup mozzarella cheese
    • 1/4-1/2 cup half and half or whole milk
    • Salt and pepper, to taste


    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 loose. {This is so your mac and cheese doesn't dry out while it's staying cool.} Stir in salt and pepper to taste.
    3. Divide between four mini aluminum pie tins {or one big one}, sprayed with nonstick cooking spray. Spray one side of aluminum foil with more nonstick cooking spray and cover each individual mac and cheese portion, sprayed side down, facing the food.
    4. 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.


    What are some of your favorite camping recipes? 

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