Cooking outdoors doesn’t have to be a challenging experience. Easy camping dinners are essential for any outdoor adventure, providing delicious and satisfying meals without hours of prep or complicated cooking techniques. After a day of hiking, swimming, or simply enjoying nature, the last thing you want is to spend hours preparing dinner while everyone’s hungry and tired.

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One-pot and foil meals

make camp dinners easy

with quick cleanup

Minimal equipment required

for outdoor cooking means

less mess and hassle

Recipes use ingredients

that travel well or

store easily in coolers

Crowd-pleasing dishes trending

on social media ensure

everyone enjoys dinner

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What makes the perfect camping dinner? It should be simple to prepare with minimal ingredients, require basic cooking equipment, and ideally create minimal mess for easy cleanup. Foil packet meals, one-pot wonders, and make-ahead options are all excellent choices that allow for maximum enjoyment of your camping experience with minimum cooking stress.

The following recipes hit all the marks for camping success: they’re quick to prepare, use ingredients that travel well without refrigeration or are easy to keep in a cooler, and they’re crowd-pleasers that both adults and kids will enjoy. Best of all, these trending recipes have been featured across social media platforms like TikTok, so you know they’re tried and tested by outdoor enthusiasts everywhere.

Easy Camping Dinners:

@spaceshipsandlaserbeams

These homemade, cheesy, loaded campfire potatoes are baked in a foil packet, making them the perfect recipe for your next camping trip. We slice our potatoes nice and thin, then grab lots of butter, mozzarella, and cheddar, plus green onions and bacon for the ultimate cheesy foil pack recipe cooked right over the open fire. Tap the link in our bio for the recipe: https://spaceshipsandlaserbeams.com/campfire-potatoes/ . . . . #CampfirePotatoes #DeliciousSpuds #OutdoorCooking #GrillTime #EasyRecipes #FoodieFaves #CampingEats #PotatoLovers #BBQSideDish #SummerGrilling

♬ original sound – spaceshipsandlaserbeams

Campfire Foil Packet Loaded Potatoes

Ingredients:

• 4 large russet potatoes, washed and sliced into 1/4-inch rounds
• 1 bell pepper, diced
• 1 small onion, diced
• 2 cups shredded cheddar cheese
• 4 tablespoons butter, cut into small pieces
• 4 strips bacon, cooked and crumbled (optional)
• Salt and pepper to taste
• Heavy-duty aluminum foil

Instructions:

1. Tear off four large pieces of heavy-duty aluminum foil (about 12×18 inches each).
2. Divide potato slices equally among the foil pieces, placing them in the center.
3. Top each with equal amounts of diced peppers, onions, butter pieces, and season with salt and pepper.
4. Fold the foil to create sealed packets, leaving some space inside for steam.
5. Place packets on a grate over campfire coals or a camping stove at medium heat.
6. Cook for 20-25 minutes, flipping halfway through, until potatoes are tender.
7. Open carefully (watch for steam!), sprinkle with cheese and bacon if using.
8. Reseal packets for 2-3 minutes until cheese melts.

@gariannestable

Meal Prep Campfire Mac & Cheese #fyp #foryoupage #foryou #campfirecooking #campingrecipes #macandcheese

♬ Music For a Sushi Restaurant – Harry Styles

One-Pot Camping Mac & Cheese

Ingredients:

• 2 cups elbow macaroni
• 2 1/2 cups water
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 2 cups shredded cheese blend (cheddar, Monterey Jack, etc.)
• 1/4 cup shelf-stable milk or cream (or evaporated milk)
• Optional toppings: breadcrumbs, bacon bits, chopped green onions

Instructions:

1. In a pot with a lid, add macaroni, water, butter, salt, and garlic powder.
2. Bring to a boil over your camp stove, then reduce to a simmer.
3. Cook for 8-10 minutes, stirring occasionally, until pasta is tender and most of the water is absorbed.
4. Remove from heat and stir in milk or cream.
5. Add cheese a handful at a time, stirring until completely melted before adding more.
6. Top with any optional toppings and serve immediately.

@injamieskitchen

When it comes to camping food these chicken fajitas are perfect. I like to serve them with cheese, acocado, tomatoes, lettuce, and plain Greek yogurt (instead of sour cream). If you dont have electricity to plug in a griddle you can also cook the chicken and peppers in a cast iron skillet over the campfire. *you may need to dump out any excess liquid from the bag before cooking. #campingfood #campingdinners #foodforcamping #campingtrip #chickendinner #chickenfajitas

♬ original sound – In Jamie’s Kitchen

Campfire Walking Tacos

Ingredients:

• 1 pound ground beef (or turkey)
• 1 packet taco seasoning
• 1/4 cup water
• Individual bags of corn chips (like Fritos or Doritos)
• Toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, sliced jalapeños, salsa

Instructions:

1. In a skillet over the campfire or camp stove, brown the ground meat until no longer pink.
2. Drain excess fat if necessary.
3. Add taco seasoning and water, stir well, and simmer for 5 minutes.
4. For serving, slightly crush each bag of chips and open from the top.
5. Spoon meat mixture directly into each chip bag.
6. Let everyone add their preferred toppings directly into their bags.
7. Eat straight from the bag with a fork – no plates needed!

@chelseasmessyapron

Save this recipe for your next camping trip My mom made tin foil dinners all the time when I was growing up, and they were my favorite summer meals! 🌞 This Tin Foil Sausage and Veggies Dinner is so easy and delicious. It combines smoked sausage, sweet corn, bell peppers, potatoes, and zucchini with olive oil and a great seasoning blend. Perfect for camping, grilling, or baking in the oven! 🍽️🌽🥔 Hope your family loves them as much as mine does! ❤️ Ingredients 1 red bell pepper, thinly sliced 2 ears sweet corn, cut into 1-inch disks 3/4 cup finely diced yellow onion (1/2 large onion) 2-1/2 cups diced red potatoes (3-5 smal potatoes) 1-1/4 cups coined zucchini (1 medium zucchini) 1 package (13 oz.) smoked sausage 5 tablespoons olive oil 1 tablespoon each: dried oregano, dried parsley flakes 1 teaspoon each: paprika, garlic powder Salt and pepper Optional: Parmesan cheese, fresh chopped parsley, honey-mustard sauce Note 1 Instructions Preheat the grill to medium-high (450°F) or the oven to 425°F. Prepare 4 large (2 feet each) sheets of heavy-duty foil; lightly spritz with cooking spray. Cut the top off the pepper, remove seeds, and thinly slice. If slices are long, cut in half. Remove husk from corn and cut into 1-inch discs. I place a thick kitchen towel over a sharp chef’s knife and press down firmly with the heel of my hand. Finely dice the yellow onion. Cut washed (unpeeled) potatoes into small bite-sized pieces, about 8-10 pieces per potato. Cut sausage into 1/2-inch thick coins. Add veggies, sausage, oil, and seasonings to a large bowl. Season to taste (I add 3/4 tsp salt & 1/2 tsp pepper). Toss until well combined. Divide the mixture evenly among the foil sheets (about 2 cups per packet). Seal the foil packs tightly, leaving room for air to circulate. COOK WITH ONE OF THESE METHODS: Grill: Grill for 25-30 minutes, flipping at the halfway point. Check for doneness (see Note 2). Bake: Bake for 30-40 minutes. At 30 minutes, veggies are crisp; at 35 minutes, they are perfect for us; at 40 minutes, they are very tender. Place foil packs on the oven rack or a sheet pan. Sheet Pan: Spread ingredients on a parchment-lined sheet pan and bake for 30-35 minutes, flipping/stirring once at the halfway point. Carefully open the foil pack (steam will escape). Garnish with fresh parsley, additional salt/pepper, and freshly grated Parmesan if desired. Notes Note 1: When baking instead of grilling or using a campfire, you may need extra salt, pepper, or Parmesan cheese for added flavor. A honey mustard sauce also pairs well. When checking for doneness, only open one packet to retain steam. Otherwise cooking will take longer. #TinFoilDinners #SummerMeals #FamilyFavorites #ViralRecipe #CookingFun #CampingFood #EasyMeals

♬ MILLION DOLLAR BABY (VHS) – Tommy Richman

Campfire Veggie Sausage Skillet

Ingredients:

• 1 pound smoked sausage (like kielbasa), sliced into coins
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1 tablespoon Italian seasoning
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large cast-iron skillet over medium heat on your camp stove or over the campfire.
2. Add sliced sausage and cook until browned, about 5 minutes.
3. Add all the vegetables and garlic, stirring to combine.
4. Sprinkle with Italian seasoning, salt, and pepper.
5. Cook for 10-15 minutes, stirring occasionally, until vegetables are tender but still have some bite.
6. Serve hot, either on its own or with bread or instant rice.

@theremixkitchen

Another s’more recreation that’s worth a try! This S’more french toast recipe is super easy, and most of the ingredients you probably already have! You definitely dont need any syrup with this lol. The crumbled graham cracker pieces was just me being extra but it did add a nice texture to. This would make a great holiday breakfast 😋 TIPS: 1. Use a thick and fluffy bread like challah bc its eaiser for the custard to give it a nice crust w/o making it soggy 2. Pan fry the French toast in a little butter on med to med-high heat 3. Slowly add avocado/vegatable oil to warm chocolate until it gets to that consistency 4. Warm the marshmallow fluff just A LITTLE BIT too INGREDIENTS: Challah Bread 2 Eggs 1/2 cup Milk 1 tsp Cinnamon 1 tsp Cinnamon sugar (optional) 1/4 tsp Vanilla extract Pinch of salt (to balance out sweetness) 1/2 cup Semi-sweet chocolate chips Marshmallow fluff Butter (to make french toast)

♬ Echos in My Mind (Lofi) – Muspace Lofi

S’mores French Toast Breakfast-for-Dinner

Ingredients:

• 8 slices thick bread (like Texas toast or brioche)
• 4 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons butter
• 1/2 cup chocolate chips
• 1 cup mini marshmallows
• 2 graham crackers, crushed
• Maple syrup for serving

Instructions:

1. In a shallow dish, whisk together eggs, milk, and vanilla.
2. Dip each slice of bread into the mixture, coating both sides.
3. Heat butter in a skillet over medium heat on your camp stove.
4. Cook bread slices for 2-3 minutes per side until golden brown.
5. Sprinkle chocolate chips over half of the French toast slices while they are still in the pan.
6. Top with mini marshmallows and allow to melt slightly.
7. Sandwich together with remaining French toast slices.
8. Sprinkle with crushed graham crackers and drizzle with maple syrup before serving.