A New Season, New Meals

I have my first camping trip for the year planned this March, which got me thinking about last year’s food recipes and this year’s possibilities. We’ve gotten pretty good at simplifying meals but I’d like to take it up a notch, especially since I’m planning a lot of hiking trips along with the usual camping trips.

Last Year’s Favorites

Campfire Nachos

This takes a little bit of prep work but turned out a lot better than I imagined. I added ground beef or ground turkey to it, pre-cooked. There’s nothing that tastes better than fire cooked nachos.


New Breakfast Meals

Bistro Breakfast Sandwiches


  • 2 croissants, halved lengthwise
  • 1/2 cup freeze-dried eggs
  • 1 tablespoon bacon bits
  • 1 whole, unripe avocado
  • 2 slices of sharp cheese
  • 1 teaspoon of oil


At home, carefully flatten each croissant (for easier packing), then wrap in a paper towel and place in a plastic zip lock baggy. Pack eggs with bacon in zip lock baggy and wrap cheese slices individually in plastic.

On the trail or at camp, make scrambled eggs. Add 3/4 cup water to the powdered eggs and mix well. Heat the oil in a non-stick frying pan, add eggs, and scramble until cooked completely. Divide the eggs, cheese, and avocado between the two croissants.

Hash Browns & Eggs


  • 1 pound freeze-dried has brown potatoes
  • 2 cups water
  • 2 tablespoons oil
  • 1/2 teaspoon garlic powderer
  • 1/2 teaspoon cumin
  • 3 eggs (or 1/2 cup dehydrated eggs)
  • 1/4 cup cheddar cheese, grated
  • 1 tablespoon oil or butter
  • Salt and pepper


  1. Bring water to boil and pour over hash browns until just covered. Let sit to rehydrate (about 5 minutes)
  2. Add hash browns and spices to hot oil. Cook for several minutes over medium heat, until crisp
  3. Flip and brown the other side
  4. Transfer to bowl
  5. Scramble eggs in pain (mix eggs and freeze at home for first breakfast, pack in egg container or use dehydrated).
  6. Return has browns to pan
  7. Sprinkle eggs with cheddar
  8. Serve when cheese melts. Add salt and pepper to taste

Cinnamon Stuffed French Toast


  • 4 two-inch wide slices of French or Italian Bread
  • 4 tablespoons peanut butter
  • 1/4 cup freeze-dried eggs
  • 2 tablespoons oil
  • Cinnamon


At home, cut partway through each slice of bread so it cane open like a book. Gently open the bread and scoop a tablespoonful each of peanut butter and jam it into the pocket. Gently press to seal. Wrap each stuffed pocket in foil or plastic wrap. The premade pockets will keep up to four days.

In camp, mix powdered eggs with 2/3 cup water until well blended. Heat oil in a non-stick pan over a low-medium flame. Unwrap stuffed pockets and carefully dip each on in egg to coat. Fry on each side until golden. Set each piece on paper towel to absorb oil.

Top with cinnamon, to taste.

New Snacks/Lunch Meals

No Bake Peanut Butter Oat Squares


  • 1 cup peanut butter
  • 1/2 cup honey
  • 3 cup rolled oats


  1. Line a 9×9 pan with foil. Spray lightly with non-stick spray
  2. Melt the peanut butter and honey together, until smooth. Combine mixture with oats.
  3. Press into prepared pan.
  4. Place in refrigerator until set.
  5. Cut into squares.

Try almond butter instead for a extra protein punch.

S’mores Trail Mix


  • Golden Grahams cereal (or teddy grahams)
  • Mini marshmallows
  • Chocolate Chips


Mix and enjoy.

The Om Trail Mix


  • Raw cacao nibs
  • Raw coconut
  • Goji berries
  • Raw Pumpkin seeds
  • Cranberries
  • Raw cashews


Mix and Enjoy

Appalachian Trail Jerky


  • 2 pounds flank steak or chunk tender roast


  • 1/3 cup teriyaki sauce
  • 2 tablespoons liquid smoke
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 teaspoons ground black pepper
  • 2 teaspoons crushed red pepper
  • 2 tablespoons brown sugar


At home, trim fat from steak and cut lengthwise along the grain in slices about 1/4 inch thick by 1 1/2 inches wide. Combine marinade ingredients in a large bowl and stir well. Add beef strips to the bowl and stir, thoroughly coating all pieces. Cover bowl with lid or plastic wrap and marinate for about 12 hours.

Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8 inch thickness.

Arrange meat strips on the tray of a dehydrator and dry at dehydrator’s recommended setting and time for jerky. Store in a zip lock bag and keep refrigerated until time to leave for the trail. Use all jerky within a week or so of removing it from the refrigerator.

New Dinner Meals

Turkey Chili Taco Soup

We’ve made this at home for dinner a few times. It tastes great and is easy to make.


  • 1 lb ground turkey
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 10 oz can rotel tomatoes with green chilies
  • 15 oz canned or frozen corn, drained
  • 15 oz black beans, drained
  • 8 oz tomato sauce
  • 16 oz refried beans
  • 1 packet taco seasoning (or use your own. We use garlic powder, onion powder, and cumin)
  • 2 1/2 cups low sodium chicken broth


  1. In a large pot, brown turkey on medium heat.
  2. When cooked through, add onions and pepper. Cook 2-3 minutes.
  3. Add tomatoes, corn, beans, tomato sauce, refried beans, seasoning and chicken broth. Bring to a boil and simmer about 10 to 15 minutes.
  4. Serve with a few tortilla chips and favorite toppings, such as sour cream, shredded cheese, fresh cilantro, etc.

Either pre-make and freeze or dehydrate for later consumption or cook at the campground. I prefer to pre-make because it means less to carry, less to pack, and less time to make.



  • Bread
  • Tomato, sliced
  • Spinach (or Lettuce)
  • Real Bacon Bits
  • Mayo Packets (optional)


  1. Lightly toast bread over fire or in a pan over a cooking stove
  2. Spread desired amount of mayo on toast and added sliced tomato, spinach, and bacon bits.

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