Weekend Camping Meal Plan
By Mychaela Nickoloff
For thousands of years, humans cooked outside over an open fire surrounded by family and friends. It wasn’t until the 1800s that gas stoves were invented, giving way to the beginning of what is now our modern, indoor kitchen. Many of us feel uncomfortable and overwhelmed when trying to cook outdoors now. But, don’t fear! If our ancestors could do it, so can you. Preparation is key to making camp cooking easy. Just because you’re giving up your bed for a weekend does not mean you have to give up flavorful, gourmet food. Try the below two day meal plan for two.
Weekend Grocery List:
- A dozen eggs (storage tip below)
- One pack of Breakfast Sausage
- One pack of Andouille Sausage
- A bag of shredded cheddar cheese
- Sourdough Bread
- One Box of Spaghetti
- One Sweet Potato
- Two Green Peppers
- Three Celery Stalks
- One Onion
- One Garlic Clove
- One Jalapeno (optional)
- Fresh Basil for garnish
- One 14 oz can of Crushed Tomatoes
- One jar of Marinara Sauce
- One 8 oz container of Chicken Broth
- 4 Gallons of Water (for drinking and cooking)
- Olive Oil
- Ground Black Pepper
- Trail Mix
- Energy Bars
- Ice for the Cooler
Breakfast--Scrambled Eggs with Breakfast Sausage
Your Favorite Sausage Links
Shredded Cheddar Cheese
***Tip: At home, crack the eggs into either a mason jar or a water bottle. This prevents soggy egg cartons and cracked shells when transporting your food in a cooler.
In a frying pan, cook the breakfast sausage until cooked all the way through over medium-high heat. Remove sausage from frying pan and cut into bite size chunks on a plate. If you’d like, leave the grease in the pan for added flavor and to prevent eggs from sticking. Crack the eggs into the pan on medium-low heat (or pour them in). Toss the sausage back into the frying pan and scramble the eggs, constantly stirring to prevent the eggs from burning. Add shredded cheese, salt, and pepper to your taste.
Lunch--Grilled Cheese Sandwich
Shredded Cheddar Cheese
Add shredded cheese onto a slice of sourdough bread. Heat about a teaspoon of olive oil in a frying pan. Add second slice of bread to the sandwich and gently place into the frying pan. Lightly brush olive oil to the top piece of bread as the lower half cooks. Flip the sandwich once the bottom is golden and the cheese is beginning to melt. Once cheese has melted and the second side is golden, it’s ready to eat!
Two Green Peppers
Three Celery Stalks
1/2 an Onion
One Garlic Clove
1/2 of a Jalapeño (optional)
One 14 oz can of Crushed Tomatoes
One 8 oz container of Chicken Broth
One cup of rice
Cajun Seasoning to taste
One Tablespoon Olive Oil
***Tip: Chop the green peppers, celery, onion, garlic, and jalapeño at home. Store it in a sealable container or jar. Measure one cup of rice at home into a separate container.
Heat olive oil in pot. If you haven’t already done so at home, dice the green peppers, celery, onion, garlic, and jalapeño. Sauté the vegetables on a medium heat for about ten minutes. Chop Andouille Sausage into bite size chunks. Add sausage to the pot. Continue to stir for another 2 to 3 minutes. Add the chicken broth, can of crushed tomato, a splash of water, rice, and cajun seasoning to pot. Stir ingredients together once before increasing heat to high. Once the liquid boils, turn the heat down to a simmer and place lid on the pot. Allow the food to simmer for about 20 minutes as rice cooks.
Breakfast-- Chef’s Mess Hash
One sweet potato
1/2 an Onion
Remaining breakfast sausage and/or Andouille sausage
Remaining veggies from previous dinner
Shredded Cheddar Cheese
Dice sweet potato into 1/2 inch cubes. Dice the remaining half of the onion. Heat a tablespoon of olive oil in your frying pan. Sauté the sweet potatoes and onion on medium heat until the sweet potato is soft. Chop any of your remaining sausage, breakfast sausage and/or andouille sausage, into bite size portions. Add sausage to frying pan and stir frequently as they cook. Once sausage is close to being cooked all the way, add any remaining veggies and egg. Scramble these together. For added flavor, add a splash of beer from the previous night and allow the hash simmer until most of the liquid is gone. Sprinkle cheddar cheese on top before serving.
1/2 Jalapeno (optional)
Tablespoon of olive oil
Heat olive oil in frying pan* over medium heat. Add about 1/4 to 1/2 of the marinara sauce to the pan. Allow sauce to simmer for about 5 minutes, stirring frequently. Once sauce is hot, gently add four eggs. Allow eggs to poach in the sauce. Cut basil into strips to add as a flavorful garnish. Add basil to the eggs once cooked to your liking. Add salt and pepper to taste. Serve over a slice of sourdough bread.
*If you have a dutch oven, Shakshuka is even better when baked directly on coals! It also cooks the eggs more evenly and quickly.
Dinner--Spaghetti and Marinara Sauce
A box of Spaghetti
Boil water in pot with a pinch of salt and about a tablespoon of olive oil on high heat. Once boiling, add spaghetti and turn heat down to medium. Allow spaghetti to cook for about five to ten minutes until soft (Keep in mind your altitude. Water boils at a lower heat in high altitude, and spaghetti will cook slower). If you do not have a colander, carefully use the lid to hold back the spaghetti while allowing water to escape, pouring water into gray water receptacle. Some lids have holes for this function. Add a small amount of olive oil into the spaghetti to keep it from sticking together. Set spaghetti aside with the lid on to keep warm.
In your frying pan, heat up the the remaining marinara sauce. Slice basil into strips to add as garnish. Serve spaghetti with marinara sauce and basil.
Meanwhile, drizzle olive oil on slices of sourdough bread and set on grate (if provided) over your campfire. Allow the bread to toast. Sprinkle a pinch of finely minced garlic once flipping the bread over to toast the opposite side.
Additional Snacks For the Weekend:
Shelf Stable Cheeses (Laughing Cow)