Be sure to stop on by September Farm today, where I’m doing a little Q&A with Karli!
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I’ve shared some camping recipes in the past from trips to Elora Gorge Conservation Area and Bon Echo Provincial Park, but this time I did it a little differently on our trip to Sandbanks Provincial Park. I tried to prepare as much of the food ahead of time so that we could spend less time cooking at the site and more time going to the beach, visiting cute towns and hiking.
I was trying to pack the minimal amount of food, so there were some repeats. I didn’t remember to take photos of them, but I also packed lots of fresh fruits and veggies. We always end up grabbing snacks or take out at least some point during our trips, so I tried to counteract it with fresh healthy options too.
It was a long drive on the Friday night to get to our campsite, so I wanted an easy dinner for that night. Burritos with a fresh bell pepper salad on the side seemed like a fun treat that I could prep most of ahead of time. I ended up making enough for two nights incase we felt like them on Saturday night too. They turned out absolutely delicious and we were glad to have enough for a second night.
Back at home, a few days before the trip, I browned up the meat and mixed it with a taco seasoning package. (You could use a homemade taco seasoning too). I split it into two freezer bags (one for each dinner) and tossed them in freezer. That way they stayed cold the whole trip.
Before we left, I grated up all the cheese that we needed for all our meals and put it in a sealable container. Any veggies we needed were washed, cut and packaged up too – green onions for the burritos, peppers for the salad and some carrot sticks for munching.
To make each burrito, I laid out a large square of aluminum foil and placed a large flour tortilla on top. In the burrito went some thawed cooked beef, grated cheese and green onions. You could add in whatever you like – rice, beans, cilantro!
To roll up the burrito, fold the sides in…
…and roll up from the bottom.
I put it seam side down on the aluminum foil…
…and then wrapped it all up!
You can either brown them in a frying pan on a camp stove…
…or put them on the grill of your campfire.
I just kept an eye on them and checked every 5 minutes until they were toasty. I served them up with sour cream and salsa on the side and a green and red pepper salad with balsamic dressing. Yum!
We made this both nights for dinner, but if you’re looking for something different, try packing some Chili-Lime Chicken Skewers, baked potatoes and chopped grilled veggies.
Sausage Hashbrown Egg Scramble
Just like with the beef, I sautéed the ground sausage back at home and froze it in two freezer bags. On the first morning, I took one of the bags and tossed it in the frying pan with some frozen hashbrowns and a little butter.
Once they were heated through and browning, I added in eggs and green onions. It was about this time that our butane canister died…and the replacement ones we’d brought weren’t the right size.
Thankfully Garrett was able to start up a fire and we could finish cooking the eggs.
A little grated cheese melted on top for good measure.
After all that work, Garrett was happy to sit back with his plate and a big helping of ketchup. I also served up some chopped strawberries on the side…and we ate bananas while we waited for the fire to start up.
Chocolate Chip Cookie S’mores
I don’t think a camping trip would be complete without s’mores. We usually make them after dinner, when the fire is just starting to get nice and hot.
We couldn’t find graham crackers so these s’mores were improvised with store bought chocolate chip cookies. They were so good!
Thankfully we brought enough to enjoy them both nights for dessert.
On Sunday morning, the second pack of sausage was warmed up in the frying pan.
Then I added in the last of the eggs and a little cheese. You could add in veggies here too!
A healthy dollop of salsa…
…then roll it all up with some oranges on the side.
I liked this breakfast because it used up the last of the food and it was fast – I made it all up while Garrett got started on tearing down the tent.
(dinner and breakfast for two people for two days)
- 1 lb ground beef (browned, mixed with seasoning, frozen in bags)
- 1 lb ground sausage (browned, drained, frozen in bags)
- cheddar cheese (grated at home)
- green onions (washed and chopped at home)
- green, yellow and red bell peppers (washed and chopped)
- balsamic dressing
- a dozen eggs
- butter (packaged in a resealable container)
- frozen hashbrowns (we took them in the plastic bag and it leaked. I’d suggest a container of just what you need for the scramble)
- 8 large flour tortillas
- sour cream
- fruit (strawberries, bananas, oranges)
- chocolate chip cookies
- aluminum foil
- frying pan
Of course we didn’t forget about the dogs. I saw this cute can of dog food (one of our fav brands) at a pet shop in Picton and grabbed it for the pups.
They seemed pretty happy for the treat.