25 Delicious Make-Ahead One Pot Camping Meals

When you’re headed out into the great outdoors, the last thing you want is to spend all your time cooking over the campfire.

That’s where these 15 make-ahead one-pot meals come in! Whip them up before your trip, toss them in a cooler, and enjoy delicious, hassle-free meals that let you spend more time soaking in nature and less time at the campsite stove.

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How I Actually Make These One-Pot Camping Meals Work

If you have ever tried to cook at a campsite when you are starving, it is getting dark, and you are suddenly realizing you forgot the can opener.

I learned this the hard way after a few trips where I brought “ingredients” and called it meal prep, and then spent the whole evening chopping onions on a wobbly table, washing five things in cold water, and wondering why I did not just plan better.

Now I do. And honestly, it is one of those small shifts that makes camping feel ten times more relaxing, because you are not constantly thinking about food logistics.

Here is what I have dialed in after years of camping, testing different combos, and tweaking what actually works in real life (wind, limited water, uneven heat, hungry people hovering around the pot).

My non-negotiables for make-ahead one pot camping meals

• Everything gets prepped at home. I pre-chop, pre-measure spices, and pre-portion per meal, because chopping at camp is where good plans go to die.
• One bag equals one meal. I label it with the day and simple instructions like “add 1 cup water” so I do not have to think when I am tired.
• I build meals that forgive you. Soups, chili, curry, pasta-ish situations, rice bowls, and stews are way more forgiving than anything that needs perfect timing.
• I plan for cleanup before I plan for flavor. If it is going to glue itself to the bottom of the pot, I either adjust the recipe or it is not coming.

The biggest thing most people miss is that camping heat is inconsistent, so recipes that rely on “simmer gently for 12 minutes” can turn into “boil aggressively in one corner and do nothing in the other.”

That is why these kinds of meals win: you can stir, adjust liquid, and keep going without the whole thing falling apart.

A few real tips that will instantly make your life easier with these 12 meals:

First, freeze a couple of meals flat in zip bags (especially anything with meat or sauce).

They stack like little folders in your cooler, they stay cold longer, and they basically act like extra ice packs. Second, pack a tiny spice kit even if the meals are pre-seasoned.

A little salt, pepper, chili flakes, and garlic powder can rescue anything when camp portions end up bigger than expected.

Third, bring one silicone spatula you love and treat it like gold, because scraping the bottom of a pot properly is the difference between “easy cleanup” and “why is this burned on forever.”

1. One-Pot Chili Mac

A satisfying one-pot meal that combines the best of chili and macaroni and cheese. Perfect for keeping you warm on a cool camping night.

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Ingredients:

• 1 lb Ground beef
• 1 lb Macaroni pasta
• 1 (28 oz) can Crushed tomatoes
• 1 (15 oz) can Kidney beans, drained and rinsed
• 1 cup Shredded cheddar cheese
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 1 tbsp Chili powder
• 1 tsp Cumin
• Salt and pepper to taste
• 4 cups beef broth

Recipe Steps:

1. In a large pot or Dutch oven, brown the ground beef over medium heat. Drain any excess grease.
2. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
3. Stir in the chili powder, cumin, salt, and pepper.
4. Add the crushed tomatoes, kidney beans, beef broth, and macaroni pasta.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the pasta is cooked through and the liquid has been absorbed.
6. Remove from heat and stir in the shredded cheddar cheese until melted and creamy.
7. Serve hot and enjoy!

2. Dutch Oven Enchiladas

An easy and customizable way to enjoy enchiladas while camping. Layered in a Dutch oven and cooked over the campfire for a delicious smoky flavor.

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Ingredients:

• 6-8 Flour tortillas
• 1 (15 oz) can Refried beans
• 2 cups Shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 Onion, chopped
• 1 Bell pepper, chopped (optional)
• 1 (10 oz) can Enchilada sauce
• Cooked protein of choice (optional, such as shredded chicken or ground beef)

Recipe Steps:

1. Lightly grease the bottom of a Dutch oven.
2. Spread a thin layer of enchilada sauce on the bottom of the Dutch oven.
3. Place one tortilla on the bottom, trimming to fit if necessary.
4. Spread a layer of refried beans, shredded cheese, chopped onion, and bell pepper (if using) over the tortilla. Add any cooked protein as well.
5. Repeat layers, starting with a tortilla, until all ingredients are used, ending with a layer of cheese on top.
6. Pour the remaining enchilada sauce over the top layer of cheese.
7. Cover the Dutch oven and cook over medium heat on the campfire, rotating occasionally, for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
8. Let cool slightly before serving.

3. Campers Hamburger Helper

A simplified version of a classic family favorite, perfect for a quick and easy camping meal.

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Ingredients:

• 1 lb Ground beef
• 1 lb Elbow macaroni
• 1 (14.5 oz) can of Diced tomatoes, undrained
• 2 cups Beef broth
• 1 cup Shredded cheddar cheese
• 1 tbsp Worcestershire sauce
• 1 tsp Onion powder
• 1 tsp Garlic powder
• Salt and pepper to taste

Recipe Steps:

1. In a large pot or Dutch oven, brown the ground beef over medium heat. Drain any excess grease.
2. Stir in the diced tomatoes, beef broth, Worcestershire sauce, onion powder, garlic powder, salt, and pepper.
3. Add the elbow macaroni and bring to a boil.
4. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the pasta is cooked through and the liquid has been absorbed.
5. Remove from heat and stir in the shredded cheddar cheese until melted and creamy.
6. Serve hot and enjoy!

4. Smoky Sausage & Black Bean Chili

A flavorful and hearty chili that’s easy to make and perfect for a chilly camping evening.

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Ingredients:

• 1 lb Smoked sausage, sliced
• 2 (15 oz) cans Black beans, drained and rinsed
• 1 (28 oz) can Diced tomatoes, undrained
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 1 Bell pepper, chopped
• 1 tbsp Chili powder
• 1 tsp Cumin
• 1/2 tsp Smoked paprika
• Salt and pepper to taste

Recipe Steps:

1. In a large pot or Dutch oven, cook the sliced sausage over medium heat until browned.
2. Add the chopped onion, minced garlic, and bell pepper and cook until softened, about 5 minutes.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper.
4. Add the diced tomatoes and black beans.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, to allow the flavors to meld.
6. Serve hot and enjoy!

5- One Pot Sausage & Potato Hash

This One Pot Sausage & Potato Hash is perfect for camping or busy weeknights.

It’s made with simple ingredients and cooks in one pan. You can prep it ahead, then just heat it up over the campfire or stove for an easy, filling meal everyone will love.

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Ingredients

• 2 cups diced potatoes
• 1 cup sliced sausage (smoked or kielbasa)
• ½ cup diced onion
• ½ cup bell peppers (any color)
• 2 tbsp oil or butter
• 1 tsp garlic powder
• ½ tsp paprika
• Salt and pepper to taste
• Optional: chopped parsley or shredded cheese for topping

Instructions

1. Heat oil or butter in a large pan or pot over medium heat.
2. Add diced potatoes and cook for 8–10 minutes, stirring occasionally, until they start to soften.
3. Add sausage, onion, and bell peppers. Cook for another 8–10 minutes until everything is golden and cooked through.
4. Stir in garlic powder, paprika, salt, and pepper. Mix well.
5. Remove from heat and top with parsley or cheese if desired. Serve hot.

Make-Ahead Tip: Cook fully at home, store in a container, and simply reheat over the campfire or stove when ready to eat.

6. One pot Cheeseburger Mac and Cheese macaroni pasta

This One Pot Cheeseburger Mac and Cheese is perfect for camping or busy nights. It combines all the flavors of a classic cheeseburger with creamy, cheesy macaroni—all made in one pot.

It’s quick, filling, and a guaranteed crowd-pleaser for both kids and adults.

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Ingredients

• 2 cups macaroni pasta
• 1 lb ground beef
• 1 cup beef broth or water
• 1 cup milk
• 1 cup shredded cheddar cheese
• ½ cup diced onion
• 1 tbsp ketchup
• 1 tsp mustard
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. In a large pot, cook ground beef and onion over medium heat until browned. Drain excess grease if needed.
2. Add macaroni, broth, milk, ketchup, mustard, garlic powder, salt, and pepper. Stir well.
3. Bring to a simmer, cover, and cook for 10–12 minutes, stirring occasionally, until pasta is tender.
4. Stir in shredded cheese until melted and creamy.
5. Serve hot and enjoy.

Make-Ahead Tip: Prepare at home, let it cool, and store in a container. Reheat on the stove or over the campfire with a splash of milk to keep it creamy.

7. Red Beans & Rice

A classic comfort food dish that’s easy to make and perfect for a hearty camping meal.

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Ingredients:

• 1 lb Dried red beans, soaked overnight
• 2 cups Long-grain rice
• 1 Onion, chopped
• 1 Bell pepper, chopped
• 2 cloves Garlic, minced
• 4 cups Chicken or vegetable broth
• 1 tbsp Creole seasoning
• Salt and pepper to taste
• Smoked sausage or ham, chopped (optional)

Recipe Steps:

1. Drain the soaked red beans and place them in a large pot or Dutch oven.
2. Add the chopped onion, bell pepper, and minced garlic.
3. Pour in the chicken or vegetable broth and add the Creole seasoning, salt, and pepper.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 1-1.5 hours, or until the beans are tender, stirring occasionally.
5. Add the rice and chopped sausage or ham (if using).
6. Stir well and continue to simmer for 20-25 minutes, or until the rice is cooked through and the liquid has been absorbed.
7. Serve hot and enjoy!

8. Chicken Fajita

This One Pot Chicken Fajita is a quick, flavorful meal that’s perfect for camping or easy dinners. Juicy chicken, colorful peppers, and onions are cooked together with simple spices for that classic fajita flavor—all in one pan. It’s easy to prep ahead, cooks fast, and is perfect for feeding a hungry crowd.

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Ingredients

• 2 cups cooked or raw chicken (sliced)
• 1 cup bell peppers (sliced)
• ½ cup onion (sliced)
• 2 tbsp oil
• 1 tsp chili powder
• 1 tsp paprika
• ½ tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• Optional: tortillas, shredded cheese, sour cream

Instructions

1. Heat oil in a large pan or pot over medium heat.
2. Add chicken and cook until fully cooked and lightly browned.
3. Add bell peppers and onions. Cook for 5–7 minutes until softened.
4. Stir in chili powder, paprika, cumin, garlic powder, salt, and pepper. Mix well.
5. Serve hot with tortillas and your favorite toppings.

Make-Ahead Tip: Cook everything at home and store in a container. Reheat on the griddle or over the campfire for a quick, ready-to-serve meal.

9. One-Pot Apple Pie in a Cast Iron

This One-Pot Apple Pie in a Cast Iron is an easy, cozy dessert that’s perfect for camping or outdoor cooking.

Made in a single pan, it has warm, cinnamon-spiced apples and a soft, golden topping that tastes just like classic apple pie—without the hassle. It’s simple, comforting, and perfect for sharing around the campfire.

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Ingredients

• 3 cups sliced apples (peeled)
• ¼ cup brown sugar
• 1 tsp cinnamon
• ½ tsp nutmeg (optional)
• 1 tbsp lemon juice
• 1 cup biscuit dough or pancake mix batter
• 2 tbsp butter
• Optional: vanilla ice cream or whipped cream

Instructions

1. Melt butter in a cast iron skillet over medium heat.
2. Add sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 8–10 minutes until apples are soft.
3. Spoon biscuit dough or pour batter evenly over the apples.
4. Cover and cook on low heat (or place over indirect campfire heat) for 10–15 minutes until the topping is cooked through.
5. Let cool slightly, then serve warm with ice cream or whipped cream if desired.

Make-Ahead Tip: Prep the apple filling at home and store it in a container. When ready, just heat and add the topping for a quick campfire dessert.

10. Taco Skillet

All the flavors of tacos in an easy one-pot skillet, perfect for a fun and flavorful camping meal.

Ingredients:

• 1 lb Ground beef
• 1 (15 oz) can Black beans, drained and rinsed
• 1 (15 oz) can Corn, drained
• 1 (10 oz) can Diced tomatoes and green chilies, undrained (Rotel)
• 1 packet Taco seasoning
• 1 cup Shredded cheddar cheese
• Tortilla chips, for serving
• Optional toppings: sour cream, salsa, guacamole

Recipe Steps:

1. In a large skillet or Dutch oven, brown the ground beef over medium heat. Drain any excess grease.
2. Stir in the black beans, corn, diced tomatoes and green chilies, and taco seasoning.
3. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
4. Remove from heat and stir in half of the shredded cheddar cheese.
5. Sprinkle the remaining cheese over the top.
6. Cover the skillet and let stand for a few minutes, or until the cheese is melted.
7. Serve with tortilla chips and your favorite taco toppings.

11. Vegan Dutch Oven Stew

A vegan stew that’s perfect for a filling and nutritious camping meal.

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Ingredients:

• 1 lb Cremini mushrooms, sliced
• 2 Carrots, chopped
• 2 Celery stalks, chopped
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 1 (15 oz) can of Diced tomatoes, undrained
• 4 cups Vegetable broth
• 1 cup Potatoes, cubed
• 1 cup Green beans, trimmed
• 1 tsp Dried thyme
• 1 tsp Dried rosemary
• Salt and pepper to taste
• 2 tbsp Olive oil

Recipe Steps:

1. In a Dutch oven, heat the olive oil over medium heat. Add the sliced mushrooms, chopped carrots, celery, and onion and cook until softened, about 8-10 minutes.
2. Add the minced garlic, dried thyme, and dried rosemary and cook for 1 minute more.
3. Stir in the diced tomatoes, vegetable broth, and cubed potatoes.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
5. Add the green beans and continue to simmer for 5-10 minutes, or until the green beans are tender-crisp.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!

11. One Pot Garlic Butter Shrimp Pasta

This One Pot Garlic Butter Shrimp Pasta is a quick, flavorful meal that’s perfect for camping or easy weeknight dinners.

Juicy shrimp, tender pasta, and a rich garlic butter sauce come together in one pot for a simple dish that feels a little special.

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Ingredients

• 2 cups pasta (spaghetti or any kind)
• 1 lb shrimp (peeled and deveined)
• 3 tbsp butter
• 3 cloves garlic (minced)
• 2 cups water or broth
• ½ cup milk or cream
• ½ cup grated parmesan cheese
• Salt and pepper to taste
• Optional: parsley and lemon juice

Instructions

1. In a large pot, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
2. Add shrimp and cook for 2–3 minutes until pink. Remove and set aside.
3. Add pasta, water or broth, salt, and pepper. Bring to a boil, then simmer until pasta is tender.
4. Stir in milk or cream and parmesan cheese until creamy.
5. Add shrimp back to the pot and mix well.
6. Finish with parsley and a squeeze of lemon if desired. Serve hot.

Make-Ahead Tip: Cook the pasta and sauce ahead of time, store separately if possible, and reheat gently with a splash of water or milk before serving

12. Cheesy Asparagus One Pot Orzo

A light and flavorful one-pot pasta dish perfect for a springtime camping adventure.

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Ingredients:

• 1 lb Orzo pasta
• 1 lb Asparagus, trimmed and cut into 1-inch pieces
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 4 cups Chicken or vegetable broth
• 1 cup Shredded Parmesan cheese
• 2 tbsp Olive oil
• Salt and pepper to taste

Recipe Steps:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened about 5 minutes.
2. Add the orzo pasta, asparagus, chicken or vegetable broth, salt, and pepper.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is cooked through and the liquid has been absorbed, stirring occasionally.
4. Remove from heat and stir in the shredded Parmesan cheese.
5. Serve hot and enjoy!

13- Chicken Biryani

This One Pot Make-Ahead Chicken Biryani is perfect for camping or easy family dinners.

Fragrant rice, tender chicken, and warm spices cook together in one pot for a rich, satisfying dish with minimal effort. You can prep it ahead, then simply reheat and enjoy a delicious, home-style meal anywhere.

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Ingredients

• 2 cups basmati rice (rinsed)
• 2 cups chicken (cut into pieces)
• 1 small onion (sliced)
• 1 tomato (chopped)
• 2 tbsp oil or butter
• 1 cup yogurt
• 2½ cups water or broth
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tsp biryani masala
• ½ tsp turmeric
• ½ tsp cumin
• Salt to taste
• Optional: fresh cilantro, mint, lemon juice

Instructions

1. Heat oil in a large pot over medium heat. Add onions and cook until golden.
2. Add chicken, garlic, and ginger. Cook until the chicken is lightly browned.
3. Stir in tomatoes, yogurt, and spices. Cook for 3–5 minutes until well combined.
4. Add rinsed rice and water or broth. Mix gently.
5. Bring to a boil, then cover and cook on low heat for 15–20 minutes until rice is tender and cooked through.
6. Fluff with a fork and garnish with cilantro, mint, and lemon juice if desired.

Make-Ahead Tip: Cook fully at home, let it cool, and store in airtight containers. Reheat over the stove or campfire with a splash of water to keep the rice moist.

15. Camping Dutch Oven Chicken and Dumplings (35g Protein)

Creamy chicken stew topped with fluffy biscuit dumplings that steam right on top. The coziest thing you can make on a chilly night at the campsite.

Ingredients:

• 1 1/2 lbs boneless chicken breast or thighs, diced
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 can (16 oz) refrigerated biscuits, cut into quarters

Recipe Steps:

1. Heat a little oil in a Dutch oven over the fire and brown the chicken.
2. Add the onion, carrots, and celery and cook for 5 minutes.
3. Stir in the broth, cream of chicken soup, thyme, salt, and pepper and bring to a simmer.
4. Drop the biscuit pieces over the top of the stew.
5. Cover and cook for 15 to 20 minutes with a few coals on the lid until the dumplings are puffed and cooked through.

Make-Ahead Tip: Dice the chicken and veggies at home and pack them in one bag with the thyme, salt, and pepper. Keep the biscuits in the cooler until it is time to cook.

16. Dutch Oven Hamburger Stroganoff

Ground beef, mushrooms, and egg noodles in a creamy sauce, all cooked in one pot. It is fast, filling, and the kind of meal everyone goes back for seconds of.

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 3 cups beef broth
• 8 oz egg noodles
• 1 cup sour cream
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste

Recipe Steps:

1. Brown the ground beef with the onion in a Dutch oven and drain the fat.
2. Add the mushrooms and garlic and cook until soft.
3. Pour in the broth and Worcestershire sauce and bring to a boil.
4. Stir in the egg noodles, cover, and simmer for 8 to 10 minutes until tender.
5. Take the pot off the heat and stir in the sour cream.

Make-Ahead Tip: Brown the beef with the onion and mushrooms at home, cool it, and freeze it flat in a zip bag. At camp, warm it, add the broth and noodles, and finish with the sour cream.

17. Campfire Chicken Pot Pie (24g Protein)

A creamy chicken and veggie filling with golden biscuits baked on top. All the comfort of a homemade pot pie without an oven.

Ingredients:

• 3 cups cooked chicken, shredded or diced
• 1 bag (12 oz) frozen mixed vegetables
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of potato soup
• 1/2 cup milk
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 can (16 oz) refrigerated biscuits

Recipe Steps:

1. Add the chicken, vegetables, both soups, milk, and seasonings to a greased Dutch oven and stir.
2. Heat over the fire until bubbling, about 10 minutes.
3. Arrange the biscuits on top of the filling.
4. Cover and place hot coals on the lid.
5. Cook for 20 to 25 minutes until the biscuits are golden and cooked through.

Make-Ahead Tip: Mix the filling at home and store it in a sealed container in the cooler. At camp, pour it into the Dutch oven and add the biscuits.

18. Camping Dutch Oven Beef Stew

Tender beef, potatoes, and carrots in a rich gravy that simmers slowly over the coals. It tastes even better on day two, which makes it a great make-ahead meal.

Ingredients:

• 2 lbs beef stew meat
• 2 tbsp flour
• 2 tbsp oil
• 1 onion, diced
• 4 potatoes, cubed
• 3 carrots, sliced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• Salt and pepper to taste

Recipe Steps:

1. Toss the beef in the flour, salt, and pepper.
2. Brown the beef in oil in a Dutch oven over the fire.
3. Add the onion and cook for a few minutes.
4. Stir in the broth, tomato paste, and thyme.
5. Add the potatoes and carrots, cover, and simmer for 1 1/2 to 2 hours until the beef is tender.

Make-Ahead Tip: Cook the stew fully at home and freeze it in a container. It doubles as an ice block in the cooler and only needs reheating at camp.

19. Dutch Oven Lasagna

Layers of beefy marinara, ricotta, mozzarella, and no-boil noodles that bake right in the Dutch oven. A big crowd-pleaser for group camping trips.

Ingredients:

• 1 lb ground beef
• 1 jar (24 oz) marinara sauce
• 1/2 cup water
• 9 no-boil lasagna noodles, broken to fit
• 1 1/2 cups ricotta cheese
• 1 egg
• 2 cups shredded mozzarella
• 1/2 cup grated parmesan
• 1 tsp Italian seasoning

Recipe Steps:

1. Brown the ground beef and stir in the marinara, water, and Italian seasoning.
2. Mix the ricotta, egg, and half the parmesan in a bowl.
3. Line the Dutch oven with parchment and spread a layer of meat sauce on the bottom.
4. Layer noodles, ricotta mixture, mozzarella, and meat sauce, then repeat, ending with mozzarella and parmesan.
5. Cover and cook with coals on the bottom and lid for 40 to 45 minutes until bubbling.

Make-Ahead Tip: Make the meat sauce at home and freeze it. Mix the ricotta filling in a zip bag so you can snip the corner and pipe it in at camp.

20. Cowboy Breakfast Skillet

Crispy potatoes, turkey sausage, peppers, and eggs cooked together in one cast iron pan. A breakfast that keeps everyone going through a morning hike.

Ingredients:

• 1 lb turkey breakfast sausage
• 1 bag (20 oz) refrigerated diced potatoes
• 1 bell pepper, diced
• 1 onion, diced
• 8 large eggs
• 1 cup shredded cheddar
• Salt and pepper to taste
• Salsa, for serving

Recipe Steps:

1. Brown the turkey sausage in a cast iron skillet and set it aside.
2. Add the potatoes, pepper, and onion and cook until the potatoes are golden.
3. Return the sausage to the pan.
4. Make wells in the mixture and crack in the eggs.
5. Cover and cook until the eggs are set, then top with cheddar and serve with salsa.

Make-Ahead Tip: Cook the turkey sausage at home and pre-dice the pepper and onion. Crack the eggs into a sealed bottle so there are no shells to deal with at camp.

21. One Pot Chicken Tortilla Soup (32g Protein)

A smoky, tomato-based soup loaded with chicken, black beans, and corn. Top it with crushed tortilla chips and cheese for a warm, hearty dinner.

Ingredients:

• 1 1/2 lbs boneless chicken breast
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chiles
• 4 cups chicken broth
• 1 tbsp taco seasoning
• Tortilla chips, shredded cheese, and sour cream for topping

Recipe Steps:

1. Sauté the onion and garlic in a little oil in a large pot.
2. Add the whole chicken breasts, broth, tomatoes, and taco seasoning.
3. Simmer for 20 to 25 minutes until the chicken is cooked through.
4. Shred the chicken with two forks right in the pot.
5. Stir in the beans and corn, heat through, and serve with the toppings.

Make-Ahead Tip: Make the full soup at home and freeze it in a zip bag. Pack the chips and toppings separately so they stay crunchy.

22. One Pot Teriyaki Chicken and Rice (35g Protein)

Sticky teriyaki chicken, rice, and veggies all cooked together. The homemade sauce is just soy sauce, honey, and garlic, so it is easy to pack.

Ingredients:

• 1 1/2 lbs boneless chicken thighs, diced
• 1 1/2 cups long grain white rice
• 2 1/2 cups chicken broth
• 1/3 cup soy sauce
• 3 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 cups broccoli florets
• 1 carrot, sliced
• 1 tbsp cornstarch mixed with 2 tbsp water

Recipe Steps:

1. Brown the chicken in a little oil in a large pot.
2. Add the rice, broth, soy sauce, honey, garlic, and ginger and stir.
3. Bring to a boil, then cover and simmer for 15 minutes.
4. Add the broccoli and carrot on top, cover, and cook for 5 more minutes.
5. Stir in the cornstarch mixture and cook for 1 to 2 minutes until the sauce thickens.

Make-Ahead Tip: Mix the soy sauce, honey, garlic, and ginger at home in a small jar. Dice the chicken and freeze it in the sauce so it marinates as it thaws in the cooler.

23. Dutch Oven Chicken and Potatoes (30g Protein)

Seasoned chicken thighs roasted over baby potatoes, onions, and carrots. Simple ingredients, very little prep, and the potatoes soak up all the juices.

Ingredients:

• 2 lbs boneless chicken thighs
• 1 1/2 lbs baby potatoes, halved
• 2 carrots, cut into chunks
• 1 onion, cut into wedges
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried rosemary
• Salt and pepper to taste

Recipe Steps:

1. Toss the potatoes, carrots, and onion with half the oil and seasonings and spread them in a Dutch oven.
2. Rub the chicken with the remaining oil and seasonings.
3. Lay the chicken on top of the vegetables.
4. Cover and cook with coals on the bottom and lid for 45 to 50 minutes.
5. Check that the chicken reaches 165°F and the potatoes are fork-tender.

Make-Ahead Tip: Season the chicken at home and freeze it in a zip bag. Pack the chopped vegetables and seasoning together in a second bag.

24. Dutch Oven Pot Roast

A beef chuck roast braised low and slow with potatoes, carrots, and onions until it falls apart. Start it in the afternoon and dinner is ready when the sun goes down.

Ingredients:

• 3 lb beef chuck roast
• 2 tbsp oil
• 1 onion, quartered
• 1 1/2 lbs potatoes, cut into chunks
• 4 carrots, cut into chunks
• 2 cups beef broth
• 1 packet onion soup mix
• 2 cloves garlic, minced
• Salt and pepper to taste

Recipe Steps:

1. Season the roast with salt and pepper and sear it on all sides in oil in a Dutch oven.
2. Add the broth, onion soup mix, and garlic.
3. Arrange the potatoes, carrots, and onion around the roast.
4. Cover and cook with coals on the bottom and lid for 3 to 3 1/2 hours, replacing coals as needed.
5. Shred the beef and serve with the vegetables and juices.

Make-Ahead Tip: Sear the roast at home and freeze it with the broth and soup mix in a large zip bag. At camp, add the vegetables and let it braise.

25. Dutch Oven Peach Cobbler

Juicy peaches baked under a buttery cake topping. The easiest campfire dessert there is, and it smells amazing while it cooks.

Ingredients:

• 2 cans (29 oz each) sliced peaches in syrup
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup butter, sliced
• 1 tsp ground cinnamon
• Vanilla ice cream or whipped cream, for serving

Recipe Steps:

1. Line the Dutch oven with foil or parchment.
2. Pour in the peaches with their syrup.
3. Sprinkle the dry cake mix evenly over the peaches.
4. Lay the butter slices on top and sprinkle with cinnamon.
5. Cover and cook with coals on the bottom and more on the lid for 35 to 45 minutes until golden and bubbly.

Make-Ahead Tip: Pour the cake mix and cinnamon into a zip bag at home. At camp it is just open, sprinkle, and bake.