My family and I LOVE camping and I am so excited that camping season is here! As we get ready for our next camping adventure I wanted to share with you a few of my favorite recipe’s and tips! I like my camping meals fresh, easy, and for the most part healthy! For most of the recipe’s I make the meat ahead of time in my Instapot. It saves time and space and allows me to make enough for multiple trips. For example, I will cook a whole pork roast or shoulder and then divide it up and freeze it. Same with the chicken 😀 The less I have to do at the campsite the better 😀

Halibut Quesadilla’s

This is my husband’s favorite and he usually invites everyone over lol. They are super easy and since it’s my own recipe I don’t have measurements, so wing it!

• Halibut
• Lemon Pepper Seasoning
• Dill
• Cheese
• Salsa
• Tortilla’s

I cook the halibut on our Blackstone until it is nice and flaky. I break it up as I go. I love a lot of seasoning so I season heavily with salt, pepper, lemon pepper, and dill to taste. When it is done I put salsa (my favorite is a mango or pineapple salsa), halibut, cheese, and fresh dill in a tortilla and then cook the quesadilla until everything is nice and melty! I also like to sneak spinach into these as well 😀

Peanut Chicken Spring Bowl’s

I cook the chicken ahead of time in the Instapot and have all the veggies cut up and ready. Usually, I just buy a coleslaw prepaid bag of cabbage and carrots. I make the sauce ahead as well and it is also freezable! I use spicy honey and omit the chili sauce 😀 I cook the noodles at the campsite. Heat the chicken on the Blackstone with some seasonings until it gets a little crispy and then assemble the bowl’s 😀 These get devoured quickly so no pictures lol!

Peanut Chicken Spring Roll Bowls.

Pork or Chicken Gyro’s

• Chicken or Pork
• Tzatziki Sauce (store bought or homemade)
• Cavender’s Greek Seasoning
• Cucumbers, tomato’s, spinach, dill, feta for toppings
• Naan or pita bread

I cook the pork/chicken ahead of time in the Instapot and make the tzatziki ahead as well ( or cheat and buy it).  I have all the veggies cut up and ready. Heat the pork on the Blackstone with some seasonings until it gets a little crispy and then assemble gyro in the pita 😀 I love to have extra herb’s on hand for these as well!

I’ve also skipped the bread and mixed the tzatziki with coleslaw mix and used that as the base and added my chicken and toppings. So good!

One pan Shrimp and Sausage

• 1 pound raw and deveined shrimp
• 12 ounces of precooked sausage (andouille or any flavor your family enjoys!)
• 2 bell peppers sliced
• 1 sweet onion
• 12 ounces green beans or asparagus cut into pieces
• 1 tablespoon garlic and herb seasoning
• 1/2 teaspoon salt blend seasoning
• dill

This one is super easy and I usually just put it all in a freezer bag and assemble and freeze ahead of time. Then cook on Blackstone at campsite 😀

BONUS:

Baked Feta

• 1 package cherry tomatoes
• 1 – 8 oz Feta Cheese
• 6 cloves of garlic
• 3 tbs Olive Oil
• Salt and Pepper to taste
• Fresh basil for topping

1. Preheat the oven to 350 degrees.
2. Add the cherry tomatoes and feta cheese to an aluminum medium baking dish
3. Drizzle the oil over the tomatoes and feta.
4. Bake at 350 degrees for about 30 minutes or until the garlic, tomatoes and feta is soft.
5. Remove the baked sauce it from the oven and use a fork to smash the tomatoes, feta and garlic.
6. Mix it completely until it makes a thick and creamy sauce.  This only takes a few minutes.

Top with chopped fresh basil leaves and serve warm. I like to serve with veggies, pita chips, or it makes a great pasta dish and I add hearts of palm noodles. It can also be made in a dutch oven if you use a foil pan insert.

If you try any of these let me know!