7 Easy Camping Recipes for Every Camper - Panergy

by Regina Wu
0 Comment(s)
7 Easy Camping Recipes for Every Camper - Panergy

While some people may consider camping the time to break out the cans of baked beans, cold hot dogs, and potato chips, some may like their camping food to be a little more, well, gourmet.

We have nothing against a basic camping meal that requires buying just a couple of things at the store and zero cooking time. It ensures that you don’t waste any of your precious time while out in nature and that you get the nutrients you need to fuel your adventures.

However, if you’re someone who finds food a source of enjoyment, a way to connect with people, and a nice way to slow down your busy day a bit, then you’re in for a treat.

We are sharing some camping recipes that we really think you’ll love. And we made sure that these recipes are easy so that you aren’t spending a chunk of your camping trip in the kitchen or putting food together.


This take on salmon will give your tastebuds the refreshing flavor they’re looking for after a long day out in the wild. The ingredients for this one are minimal, so you don’t have to stock up on too much in order to create this masterpiece.


  • 4 salmon steaks
  • Juice from 2 limes
  • 3 T olive oil
  • ½ tsp salt
  • ⅛ tsp black pepper
  • Hot sauce, to taste
  • 3 green onions, chopped
  • ½ tsp honey

How to make it:

  1. Mix all of the above ingredients together in a bowl, except for the salmon
  2. Put the salmon steaks in a Ziploc bag and pour the marinade in
  3. Let the steaks marinate for 20-30 minutes
  4. Grill over medium heat for 2 minutes on each side or until cooked through.

An appetizer of layered bean dip.


This dip makes the perfect camping snack or side dish for your favorite Mexican camping meal. There’s no cooking involved, so the effort required for this one is minimal, but packs a lot of flavor.


  • 1 can of refried beans
  • 3 T sour cream
  • 3 T mayonnaise
  • ½ package taco seasoning of your choice
  • Onion (as much as you’d like)
  • 1 can sliced black olives
  • 1 tomato
  • (1) 8 oz package shredded cheddar cheese
  • 1 bag Frito’s Scoops chips

How to make it:

  1. Spread the refried beans on the bottom of a round platter
  2. Mix the sour cream, mayonnaise, and taco seasoning together and spread over the bean dip
  3. Chop onion and tomato and layer them with the black olives on top
  4. Top with cheddar cheese
  5. Serve with Frito chips

Breakfast burrito with spicy chorizo and egg


We love a quick breakfast on the go when we are camping. Those early mornings can be tough to find the motivation to cook up anything very complicated. Plus, you likely want to get going so that you can enjoy the outdoors that you’re here to see.


  • 1 large tortilla
  • 1 scrambled egg
  • 2 strips bacon
  • 1 sausage link, chopped
  • ½ cup diced ham
  • ½ cup browned potatoes / hashbrowns
  • ¼ cup shredded cheese
  • Salsa

How to make it:

  1. Warm the tortilla
  2. Combine the ingredients above and put them into the warm tortilla

Balsamic grilled chicken breast with fresh herbs


This may be the easiest main dish you’ve ever made in your life. All you need is two ingredients and you’ve got yourself the heart of a tasty meal, full of nutrients to help you get through your long camping days.


  • 4 boneless, skinless chicken breasts
  • ¾ cup balsamic vinegar

How to make it:

  1. Put the chicken and balsamic vinegar in a Ziplock bag
  2. Squeeze out as much air as possible and put the bag in the fridge
  3. Let the chicken marinade for at least 8 hours (the longer the better)
  4. Remove the chicken from the marinade and throw away the remaining liquid
  5. Put the chicken on the grill over medium heat, or pan-fry over medium heat
  6. Cook until juice run clear

homemade breakfast sandwiches


Donna makes a mean McMuffin, and she’s shared the recipe with us so that you can enjoy a quick and easy breakfast that will have your tastebuds dancing and your body fueled up.


  • 4 split English muffins
  • 3 sliced green onions
  • 6 slices cubed deli ham
  • 4 eggs
  • 4 slices American cheese

How to make it:

  1. Butter both sides of each of the English muffins
  2. Toast them on a grill or under a broiler
  3. In a skillet, brown the green onions in butter
  4. Add 6 slices of cubed deli ham and mix for about 1 minute
  5. Add 4 eggs and scramble
  6. Scoop ¼ of the mixture onto 1 slice of toasted English muffin
  7. Top with 1 slice of American cheese
  8. Put another slice of English muffin on top and wrap in aluminum foil
  9. The foil will keep the sandwiches warm for 15-20 minutes


Looking for a great side dish that won’t take much effort but tastes great? We have the perfect thing for you. These potatoes have some surprise ingredients that really take the flavor of potatoes to the next level.


  • 1 package fully-cooked smoked sausage, diced
  • 1 large onion
  • Several small red / yellow potatoes
  • Salt and pepper, to taste

How to make it:

  1. Slice the onion and potatoes and put in fire-proof skillet
  2. Add water to keep them from scorching
  3. Add seasonings to taste along with smoked sausage
  4. Cook for 20 minutes, until soft


After a long day of hiking, you’re left drained, and in need of some food to fill your body back up. Pasta is a great way to do this, especially when that pasta is easy to make a tastes great. This lasagna covers both bases.


  • 2 cups spaghetti sauce
  • ⅓ cup water
  • (1) 9 oz package of meat or cheese-filled ravioli
  • 1 beaten egg
  • (1) 15 oz carton ricotta cheese
  • ¼ cup grated romano or parmesan cheese
  • (1) 10 oz package frozen chopped spinach, thawed and drained

How to make it:

  1. In a 10-in skillet, combine the spaghetti sauce and water, and bring to a boil
  2. Stir in the ravioli and cover
  3. Cook the mixture over medium heat for about 5 minutes or until the ravioli are nearly tender, but still a bit al dente
  4. In a medium mixing bowl, combine the egg, ricotta cheese, and romano or parmesan cheese
  5. Dot the ravioli with spinach
  6. Spoon the ricotta mixture on top
  7. Cover and cook over low heat for about 10 minutes or until ricotta layer is set and pasta is just barely tender
by Regina Wu


Leave a comment