Throughout the summer, we have put together menu ideas to help you plan your trip more easily! Every week, we share a new menu on our newsletters and websites.
Menu for this week
Expert tips: Many of these recipes can be prepared at home before traveling, saving you time in camp. Look for * and go to the “Preparing Tips” section of this article!
Find meatless suggestions at the bottom of the page.
Click the link to access the recipe post with all the tips and tips along with a printable recipe card.
Friday (Day 1)
Saturday (Day 2)
Sunday (Day 3)
Other ideas
Shopping list
Download hereWoolen cloth The amount of ingredients is based on approximately. 4 servings per recipe.
Preparation Tips
Cooking in the camp by taking the following steps at home:
- Foil Corn Flakes: If you want to add meat, cook it at home. Ground beef, Chopped chickenor carnitas All are good choices!
- Chocolate Chip Pancakes: Measure the dry ingredients (flour, baking powder, sugar and salt) and place it in a zippered bag.
- Pineapple Chicken Kabobs: Cut the chicken into 1 inch. Mix the marinade and store it in a leakproof container.
- Coconut rice: The easiest option is to use Coconut jasmine rice And heat it in the camp. Or, cook from scratch at home and reheat at camp:
- At home: Rinse 1 cup of jasmine rice until the water is clear. Add to a fine salt sprinkled with 1 can of coconut milk and ½ tsp. Bring it to a boil, stir, cover, and cook on low for 15-20 minutes. Turn off the heat and let it sit down and still cover for 10 minutes. Transfer to container and store it in refrigerator/cooler for up to 4 days.
- At the campsite: Add each cup of cooker rice to 2 tablespoons of water and a pot or pot with a lid attached. Heat at low places, stirring to break down the clumps until heated.
- Dutch Oven Blueberry Cobbler: Mix the ingredients of the dry stuffing together and store it in a zippered bag, or place the entire insole at home and store it in an airtight container in the cooler.
Packaging cooler
When you bring your prepared meal or ingredients, it is crucial to know how to properly pack a camp cooler. Fortunately, we have one A guide to help you master the art of packaging coolers To maximize ice preservation and ensure food safety. Here are other tips for packing food for the week:
- Use watertight, resealable containers to store food.
- To store herbs like cilantro, wrap them gently in a wet tissue and store them in a zipper bag. Place them on ice/other food.
- We like these Egg stand Used to protect our eggs in coolers.
- If possible, place the last day’s food at the bottom and work hard towards the top with the first day’s food.
Meatless alternative
- Corn flakes are vegetarian. If you need extra protein, you can add your favorite vegetarian bottom “meat”.
- Marinated tofu instead of chicken roasting.
If you make recipes from this menu, then we’d be happy if you come back to leave a comment ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️! Use the QR code at the bottom of the printed recipe to pull it onto your phone. Thank you!
