Everyone knows that one of the worst things about camping is dealing with the food. What to bring? What dishes do we need? Do we need butter? Did I forget the salt? Well, here is a quick and easy solution! These can easily be prepared ahead of time, frozen. Pack in your cooler, and they will thaw out, safely. Most of these recipes, however, are best over coals—wood/fires are hard to estimate hot/cold spots. Most campsites should have a grill available, or if you want, bring your own miniature charcoal grill. Just don’t forget the charcoal.
Here are a few pockets that we really love. If you are planning a longer camping trip, try making up your own! If all else fails, cook a hotdog (just remember to put them in your cooler too!)
5 Camping Recipes for Tin Foil Dinners
A few tips:
- I don’t recommend turning wrapped foil packets because the butter melts in the packets and will drip our and cause a flare-up if turned.
- These pockets also use a LOT of foil. Try consolidating meals into 1 pocket per person instead of 3.
- When preparing pockets, place in plastic bags and label so there won’t be any guessing while camping!
Recipes from Paula Deen’s “A weekend Campout” Cookbook, and slightly adjusted from my own experience.
1 egg per person
1 tblsp butter per person
Salt and pepper
1 flour tortilla per person
1 tblsp cooked, crumbled bulk sausage per person
1 tblsp grated Monterey Jack cheese per person
Scramble the eggs in the butter and add salt and pepper. Lay each tortilla on a large square of heavy-duty aluminum foil. Spoon a scoop of eggs on each tortilla. Add a tablespoon each of sausage and cheese. Wrap the tortilla around the filling and wrap tightly in the foil, rolling the ends to completely seal package. [at this point, FREEZE or use within a few days] Cook the packages over hot coals for 5 to 6 minutes or until heated through. **The tortilla will burn on the bottom if you leave them on the grill grates too long.**
Serve with sour cream and salsa.
PORK CHOP AND PINEAPPLE PIE
1 boneless pork chop per person
1 slice of red onion per person (optional)
1 slice of green bell pepper per person
2 canned pineapple slices per person
1 tblsp teriyaki sauce per person
1 tblsp butter per person
salt and pepper
For each serving, lay a pork chop on a large square of heavy duty aluminum foil. Top each with onion, pepper, and pineapple slices. Drizzle with teriyaki sauce. Top with butter and generously sprinkle salt and pepper. Wrap tightly in foil, rolling ends to completely seal the package. [at this point, FREEZE, or use within a few days] When ready to eat, place packages directly in coals for 15 to 20 minutes. Check to see if pork chop is cooked through; rewrap and cook longer if necessary.
1 zucchini per person
Seasoned Salt/ Lemon pepper
1 tablespoon butter per pocket
Slice up zucchini in thin slices and toss with seasoned salt and lemon pepper. Wrap up tightly in foil, rolling ends to completely seal pocket. Place directly on coals for 7 to 9 minutes. *I like mixing zucchini and squash together*
1 lb ground beef
salt and pepper
1 large onion, thinly sliced
1 large baking potato, thinly sliced
4 carrots, thinly sliced
Form the meat into 4 ½-inch thick patties. Sprinkle generously with salt and pepper. Lay each patty on a large square of heavy-duty aluminum foil. Top each with a few slices of onion and potato, and 1 of the sliced carrots. Top with a generous amount of butter and add more salt and pepper. Wrap tightly, rolling ends to seal. [at this point, FREEZE, or use within a few days] When ready to eat, place packages directly in coals and cook for about 15 to 20 minutes.
TORTILLA DESSERT WRAPS
4 8-inch flour tortillas
1 cup mini marshmallows
½ cup milk chocolate chips
1/3 cup coconut flakes
Cool whip, thawed out (or the canned works great too!)
Sprinkle ¼ of the marshmallows, ¼ of chocolate chips, and ¼ of the coconut on half of each tortilla. Roll up the tortilla, wrap each in heavy-duty aluminum foil, and seal tightly. Cook in the coals for about 5 to 8 minutes, until the chocolate is melted. Remove the foil and place on a plate. Garnish with cool whip. **The tortilla will burn on the bottom if you leave them on the grill grates too long**
Don’t forget your traditional S’Mores too!
My name is Carolyn, and I’m an Army wife and a SAHM of 2 beautiful redheads. I have a major in art, but because of all the moving around we do, I find creative ways to express my artsy side. I love cooking especially, and really enjoy trying new things, letting my kids join, and throwing parties. For more of my recipes and ideas, visit and follow along my Cookin’ for my Captain.