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More Healthy Camp Recipes

Chicken Catch-You-Later

4 boneless/skinless chicken breasts in bite-size chunks
16 oz can of diced tomatoes
2 large bell peppers, sliced
2 cups mushrooms, sliced
1 large onion, sliced
4 tbsp butter or olive oil
4 garlic cloves, smashed
1 tsp dried Italian herbs
1/2 lb pasta (egg noodles) cooked
Parmesan cheese - grated
Large foil cooking bag

Place all ingredients into a foil bag except pasta and cheese. Seal bag tightly to avoid leakage. Place package on grill and cook for 15 minutes. Turn package over and cook for an additional 15 minutes or until chicken is done and vegetables are tender. Slit can be cut in top of package to check for doneness. Serve over pasta and sprinkle with parmesan cheese. 

Serves: 4
Time: 45 minutes
Effort: 2>Easy

Tangy String Beans and Carrots

1/2 medium red onion thinly sliced
3 carrots cut into rounds
3/4 lb green beans with ends trimmed
2 tbsp. Dijon or spicy brown mustard
1.5 tsp. sweet Balsamic vinegar
1 - 2 tbsp. virgin olive oil
2 - 3 tbsp. low fat yogurt

Dressing: Start with mustard adding vinegar, olive oil and yogurt.  Mix, taste and adjust ingredients to taste.

Steam carrots and beans until cooked, but firm.  Add sliced onions the last minute to soften.  Place dressing on top or toss.
Top with a pine nuts or grated cheese as desired.

Serves: 2 - 4
Time: 10 minutes
Effort: Easy

Sweet and Crunchy Carrots

10 carrots
3 cups water
2 tbsp butter/margarine
1/2 cup honey
salt/pepper to taste
1/2 cup cashew nuts

Peel carrots and remove tops and slice very thin. Steam for about 15-20 min. Heat butter and honey over very low heat. Remove carrots and place in bowl with the heated butter/honey mixture. Crush the cashews roughly and sprinkle on top. Salt/pepper to taste. Serve hot. 

Serves: 2 - 4
Time: 35 minutes
Effort: Easy

Vegetable Fun Packets

4 new potatoes
2 small summer squashes
8 mushrooms
1 stalk celery
1 medium carrot
1 medium onion
2 tbsp olive oil
1 clove garlic
1 tsp paprika
1/4 tsp cayenne
1 tsp thyme
1/4 tsp salt
Black pepper to taste

Oil a large piece of heavy-duty foil. Cut squash into small 1" spears. Slice other vegetables thin and place all in center of foil. Mash the garlic with the salt, sprinkle on vegetables. Sprinkle remaining spices. Drizzle with olive oil or butter. Seal foil packets tightly to prevent leaking. Place over medium coals for 30-40 minutes, turning occasionally. 

Serves: 4
Time: 45 minutes
Effort: Easy

Fruit Crisp

3 tbsp butter, melted
1 - 21 oz can of cherry, apple or peach pie filling
1 - 8 oz box of "Raga Muffins" muffin mix or (other type with a "honey" flavoring)

Melt the butter -- careful not to brown or burn it. Mix the melted butter with the muffin mix, stir until the mixture is a crumbly consistency. Pour the can of pie filling into a lightly greased/buttered aluminum pie dish. Sprinkle the crumb mixture evenly over the top of the fruit. Set the pan in the Dutch oven and bake at 350 degrees for about 20 minutes.  For a 12" Dutch oven place 16 briquettes on top and 10 underneath to get 350 degrees.  When the fruit is bubbly and the crumb mixture is slightly browned it’s done. Cool slightly.

Optional: add a whipped low-cal topping before serving.

Serves: 6
Time: 30 minutes
Effort: Easy