Time: 15 minutes

Serves: 4-6

Gear: Camp stove + pot of water, zip-top freezer bags, tongs

Ingredients:

• 8 eggs
• 1/4 cup milk
• 1 cup shredded cheese
• 1/2 cup diced bell peppers
• 1/2 cup diced ham or cooked bacon (optional)
• Salt and pepper to taste

Steps:

1. Bring a large pot of water to a gentle boil on your camp stove.
2. Write family members' names on quart-sized freezer bags with permanent marker.
3. Crack 2 eggs into each bag and add a splash of milk.
4. Let each person add their desired toppings and seasonings.
5. Seal bags, removing as much air as possible, and gently mix contents by squishing.
6. Place bags in boiling water for 10-12 minutes until eggs are fully cooked.

Make-Ahead: Pre-chop all vegetables and store in containers.

Swaps for Picky Eaters: Use just cheese or try adding a spoonful of salsa instead of vegetables.

Allergy Notes: Easily made dairy-free by omitting cheese and using water instead of milk.

Cleanup Tip: Just toss the bags – no dishes to wash!

Time: 20 minutes

Serves: 4-6

Gear: Camp stove, skillet, squeeze bottle, small pot

Ingredients:

• 2 cups pancake mix
• 1 1/2 cups water
• 1 tablespoon oil
• 2 cups mixed berries (fresh or frozen)
• 2 tablespoons maple syrup or honey
• Butter for cooking

Steps:

1. At home, mix pancake mix, water, and oil in a squeeze bottle and refrigerate.
2. Heat skillet over medium heat and add a small pat of butter.
3. Squeeze batter onto hot skillet to form pancakes.
4. Cook until bubbles form, then flip and cook another 1-2 minutes.
5. Meanwhile, in a small pot, heat berries and syrup until bubbly and slightly thickened.
6. Serve pancakes topped with warm berry compote.

Make-Ahead: Prepare batter in squeeze bottle up to 2 days before. For longer trips, pre-measure dry ingredients in a bag and add wet ingredients at camp.

Swaps for Picky Eaters: Skip the berry compote and use maple syrup, or add chocolate chips to the pancake batter.

Allergy Notes: Use gluten-free pancake mix if needed. Can be made dairy-free with oil instead of butter.

Cleanup Tip: Wipe skillet clean with paper towel while still warm.

Time: 15 minutes

Serves: 4

Gear: Camp stove, skillet or griddle, spatula

Ingredients:

• 8 flour tortillas
• 6 eggs, scrambled and pre-cooked
• 1 cup shredded cheese
• 4 strips bacon, cooked and crumbled
• 1/2 cup pre-cooked breakfast potatoes (optional)
• Salsa for serving

Steps:

1. Heat skillet over medium heat on camp stove.
2. Place one tortilla in the skillet and sprinkle with cheese.
3. Add a portion of scrambled eggs, bacon, and potatoes if using.
4. Top with another sprinkle of cheese and second tortilla.
5. Cook until golden brown, about 2-3 minutes, then flip and cook other side.
6. Cut into wedges and serve with salsa.

Make-Ahead: Pre-cook and refrigerate scrambled eggs, bacon, and breakfast potatoes. Reheat when assembling quesadillas.

Swaps for Picky Eaters: Make plain cheese quesadillas or use ham instead of bacon.

Allergy Notes: Use corn tortillas for gluten-free option. Can omit cheese for dairy-free.

Cleanup Tip: Cook all quesadillas on the same skillet without washing in between.

Time: 10 minutes

Serves: 4-6

Gear: Cutting board, knife, containers for ingredients

Ingredients:

• 8-10 flour tortillas or wraps
• 1 lb sliced deli meat (turkey, ham, roast beef)
• 8 oz sliced cheese
• 1 head lettuce, washed and torn
• 2 tomatoes, sliced
• 1 cucumber, sliced
• 1 bell pepper, sliced
• 1 container hummus
• Mustard, mayo, ranch dressing

Steps:

1. Set out all ingredients in separate containers on a picnic table.
2. Let each family member build their own wrap with preferred fillings.
3. Spread condiments or hummus on wrap first, then layer with meat, cheese, and vegetables.
4. Roll up tightly, tucking in the ends, and cut in half if desired.

Make-Ahead: Pre-slice all vegetables and store in containers. Pre-portion condiments in small containers.

Swaps for Picky Eaters: Offer peanut butter and jelly as an alternative filling.

Allergy Notes: Use gluten-free wraps if needed. Dairy-free options include skipping cheese or using dairy-free alternatives.

Cleanup Tip: Use the same knife for everyone – just wipe between uses.

Time: 15 minutes

Serves: 4

Gear: Cutting board, knife

Ingredients:

• 4 pita pockets, halved
• 2 cups cooked chicken, diced or shredded
• 2 cups romaine lettuce, chopped
• 1/2 cup Caesar dressing
• 1/4 cup grated Parmesan cheese
• 1 cup croutons (optional)

Steps:

1. In a large bowl, combine chicken, lettuce, and Caesar dressing.
2. Gently toss until everything is coated with dressing.
3. Sprinkle with Parmesan cheese and croutons if using.
4. Carefully fill each pita half with the chicken Caesar mixture.

Make-Ahead: Cook and dice chicken at home. Store lettuce separately from dressing until ready to serve.

Swaps for Picky Eaters: Use ranch dressing instead of Caesar or try with plain grilled chicken.

Allergy Notes: Use gluten-free pitas if needed. Skip the Parmesan for dairy-free option.

Cleanup Tip: Use the same bowl for everyone to reduce dishes.

Time: 10 minutes

Serves: 4

Gear: Divided containers or bento boxes, knife

Ingredients:

• 8 oz cheese, cubed
• 8 oz sliced deli meat or jerky
• 2 apples, sliced
• 1 cup grapes
• 1 cup crackers
• 1 cup trail mix
• 1 cup carrot sticks
• 4 oz hummus

Steps:

1. Divide all ingredients among 4 containers with separate compartments.
2. Include a protein (meat/cheese), fruit, vegetable, and crunchy item in each box.
3. Seal containers and pack for a hike or enjoy at the campsite.
4. For apple slices, toss with a little lemon juice to prevent browning.

Make-Ahead: Prepare all boxes the night before or morning of your hike.

Swaps for Picky Eaters: Customize each box to individual preferences. Try peanut butter instead of hummus.

Allergy Notes: Easily adaptable for gluten-free (use GF crackers) or dairy-free (skip cheese) diets.

Cleanup Tip: Reuse containers for the next day's lunch.

Time: 25 minutes

Serves: 4-6

Gear: Heavy-duty foil, campfire or grill, tongs

Ingredients:

• 1.5 lbs chicken breasts, sliced into strips
• 3 bell peppers (mix of colors), sliced
• 1 large onion, sliced
• 2 tablespoons olive oil
• 1 packet fajita seasoning
• 8-10 flour tortillas
• Toppings: shredded cheese, salsa, sour cream (optional)

Steps:

1. Tear off 4 large pieces of heavy-duty foil (about 12x18 inches each).
2. In a large bowl, toss chicken, peppers, and onions with oil and fajita seasoning.
3. Divide mixture evenly among foil pieces.
4. Fold foil to create sealed packets with space for steam.
5. Place packets on grill grate over campfire or on camp stove for 15-20 minutes, flipping halfway through.
6. Carefully open packets (watch for steam) and serve with warm tortillas and toppings.

Make-Ahead: Slice chicken and vegetables at home. Store in separate containers or assemble packets and freeze (thaw before cooking).

Swaps for Picky Eaters: Make some packets with just chicken and cheese for kids who don't like peppers and onions.

Allergy Notes: Use corn tortillas for gluten-free option. Skip cheese and sour cream for dairy-free.

Cleanup Tip: Eat directly from the foil packets to eliminate dishes.

Time: 20 minutes

Serves: 4-6

Gear: Camp stove, large pot with lid, wooden spoon

Ingredients:

• 1 box (16 oz) elbow macaroni
• 3 cups water
• 1 cup milk
• 2 tablespoons butter
• 2 cups shredded cheddar cheese
• 2 cups small broccoli florets (fresh or frozen)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Steps:

1. In a large pot, combine pasta, water, and salt. Bring to a boil on camp stove.
2. Cook pasta for about 8 minutes, stirring occasionally, until most of the water is absorbed.
3. Add broccoli and cook for 2 more minutes until pasta is tender and broccoli is bright green.
4. Reduce heat to low and stir in milk, butter, garlic powder, and half the cheese.
5. Once melted, add remaining cheese and stir until creamy. Season with salt and pepper.
6. Remove from heat, cover, and let stand for 5 minutes before serving.

Make-Ahead: Pre-measure pasta and cheese into containers. Use pre-cut frozen broccoli.

Swaps for Picky Eaters: Skip the broccoli or substitute with peas or carrots.

Allergy Notes: Use gluten-free pasta if needed. For dairy-free, use plant-based milk, butter, and cheese alternatives.

Cleanup Tip: Add a little water to the pot after serving to prevent cheese from hardening.

Time: 30 minutes

Serves: 6-8

Gear: Dutch oven, campfire or camp stove, wooden spoon

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 1 bell pepper, diced
• 2 cans (15 oz each) beans (kidney, black, or pinto)
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 packet chili seasoning
• 1 cup water
• Toppings: shredded cheese, sour cream, corn chips

Steps:

1. Heat Dutch oven over campfire or camp stove. Add ground beef and cook until browned.
2. Add onion and bell pepper, cooking until softened, about 5 minutes.
3. Stir in beans, tomatoes, tomato sauce, chili seasoning, and water.
4. Bring to a simmer, then cover and cook for 15-20 minutes, stirring occasionally.
5. Serve hot with toppings of choice.

Make-Ahead: Brown meat and vegetables at home, then freeze. At camp, thaw and add remaining ingredients.

Swaps for Picky Eaters: Use less chili seasoning for milder flavor. Serve over rice for kids who prefer less spicy food.

Allergy Notes: Naturally gluten-free (check seasoning packet). Skip cheese and sour cream for dairy-free option.

Cleanup Tip: Line Dutch oven with foil for easier cleanup.

Time: 25 minutes

Serves: 4-6

Gear: Skewers (metal or soaked wooden), grill grate, tongs

Ingredients:

• 1 lb smoked sausage (like kielbasa), cut into 1-inch pieces
• 2 bell peppers (any color), cut into chunks
• 1 large red onion, cut into chunks
• 1 zucchini, sliced into thick rounds
• 1 pint cherry tomatoes
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• Salt and pepper to taste

Steps:

1. If using wooden skewers, soak in water for at least 30 minutes before using.
2. In a large bowl, toss vegetables with olive oil, Italian seasoning, salt, and pepper.
3. Thread sausage and vegetables onto skewers, alternating ingredients.
4. Place kebabs on grill grate over campfire or on camp stove grill.
5. Cook for 10-15 minutes, turning occasionally, until vegetables are tender and sausage is heated through.
6. Serve hot, directly from the skewers or removed onto plates.

Make-Ahead: Cut all ingredients at home and store in containers. For even quicker prep, assemble kebabs at home and transport in containers.

Swaps for Picky Eaters: Make some skewers with just sausage for kids who don't like vegetables.

Allergy Notes: Naturally gluten-free and dairy-free. Check sausage ingredients for specific allergens.

Cleanup Tip: Use foil on the grill grate for easier cleanup.

Time: 10 minutes

Serves: 4-6

Gear: Aluminum foil, tongs

Ingredients:

• 4-6 waffle ice cream cones
• 1 cup mini marshmallows
• 1 cup chocolate chips
• 1/2 cup crushed graham crackers
• Optional add-ins: sliced strawberries, banana slices, peanut butter chips

Steps:

1. Fill each waffle cone with layers of chocolate chips, marshmallows, and graham crackers.
2. Add any optional ingredients as desired.
3. Wrap each cone completely in aluminum foil.
4. Place near (not directly in) hot campfire coals or on grill over low heat for 5-7 minutes.
5. Carefully remove with tongs and let cool slightly before unwrapping.
6. Eat with a spoon directly from the cone.

Make-Ahead: Pre-portion ingredients into small containers for quick assembly.

Swaps for Picky Eaters: Customize with favorite candies or fruits.

Allergy Notes: Use gluten-free cones if needed. Many brands of marshmallows are gluten-free but check labels.

Cleanup Tip: Just toss the foil – no sticky marshmallow mess!

Time: 10 minutes

Serves: 4

Gear: Knife, cutting board, small container for warming peanut butter

Ingredients:

• 3 apples, cored and sliced
• 1/4 cup peanut butter, slightly warmed
• 2 tablespoons honey
• 1/4 cup mini chocolate chips
• 1/4 cup granola
• 2 tablespoons chopped nuts (optional)

Steps:

1. Arrange apple slices on a plate or cutting board.
2. Warm peanut butter slightly to make it easier to drizzle (place container in warm water).
3. Drizzle peanut butter and honey over apple slices.
4. Sprinkle with chocolate chips, granola, and nuts if using.
5. Serve immediately for best results.

Make-Ahead: Pre-portion toppings into small containers. Slice apples just before serving or toss with lemon juice to prevent browning.

Swaps for Picky Eaters: Use sunflower seed butter instead of peanut butter. Let kids choose their own toppings.

Allergy Notes: Use sunflower seed butter for nut allergies. Use dairy-free chocolate chips if needed.

Cleanup Tip: Eat directly off the plate or cutting board to minimize dishes.