Camping meals don’t have to be boring! With my best camping food ideas, you’ll find 33 easy camping meals that are nutritious and easy for you & kids to make.
What better way to get them involved than by having them help out in the kitchen? Not only will they learn a great life skill, but they’ll also feel more excited about the camping trip and exploring the world around them.
From the all-time classic mac n cheese to pita bread combination, these delicious meals are sure to bring a smile to your little picky eaters!
So gather up the kids and let’s get cooking!
The concept for my perfect camping meals
- No special tools are needed! Check out my camping checklist
- Mostly unprocessed and from the good sources
- Easy to cook and easy to clean up
- As few waste as possible
- Must be kid friendly
- Common items you can find at your local grocery store
37 camping meals for kids
Table of Contents
Grilled Mini Pizzas
Serving: 4 – 6
- Prepare 1 jar of pizza sauce (any flavor you like)
- 1 (16 oz) pkg refrigerated pizza dough
- 1 (8 oz) pkg fresh mozzarella
- 1 red bell pepper
- 1 thin zucchini slice or small dice
- ½ cup shredded Parmesan cheese
- ½ (4 oz) pkg sliced salami
- 1 cup arugula
- Preheat the grill pan over medium-high heat.
- Wash, dice or thin slice all ingredients.
- Divide the dough into 4 – 6 even-sized balls and flatten them.
- Add the pizza sauce first evenly on the pizza dough then the cheese, and the rest of the ingredients.
- Set the small pizzas on the grill pan, cover with the lid and cook for 5-6 min.
- Check if the toppings are cooked, if cooked, open the lid and continue to cook for 2-3 mins or until the cheese is golden brown and the pizza dough bottom is slightly golden brown.
- Salt and pepper to taste
- 2 any type of large potatoes
- 2 tablespoons of olive oil
- Optional: 2 slices of bacon
- Wash, peel potatoes, and grate them.
- Optional: Dice the bacon if you have it.
- Optional: Rinse or towel dry the grated potatoes, then add half tsp of salt and pepper, mix well.
- Preheat the pan over medium-high heat.
- Optional: No need to add cooking oil, pour the bacon and cook until cooked or crispy if you wish. Take them out and mix them with potatoes.
- Add the cooking oil to the pan and add the potatoes evenly on the pan, then press the potatoes with the spatula.
- Cook for around 10 mins and check the bottom side and see if it’s golden brown, if not then cook for another few mins and check constantly, if yes, flip the side and let it cook 4-6 or until it’s golden brown as well.
- 1 1/2 pounds of ground beef
- 4 American cheese or any cheese you wish
- Kosher salt and freshly ground black pepper
- 1/2 tablespoon vegetable oil
- 4 hamburger buns
- Optional: Ketchup, mayonnaise, for any type of spreading
- Lettuce, sliced tomato and/or sliced onion, for topping
- Optional: Pickles
- Season the ground beef with salt and pepper then divide the beef into 4 portions and form into 3/4 inch thick patties.
- Heat the cooking oil in a large cast iron skillet (or regular skillet) over medium-high heat. Add the patties and cook until browned on the bottom, about 4 minutes. Flip the patties and top each with a slice of cheese; cook another 4 to 5 minutes.
- Meanwhile, toast the hamburger buns and spread them with any optional sauces you like. Fill with the burgers and top with lettuce, tomato and/or onion. Serve with pickles.
Camp Nachos – One of My favorite camping snacks
1 (11-oz.) bag of tortilla chips
1 (15-oz.) can of whole kernel sweet corn, drained
1 1/2 c. shredded Mexican cheese blend
1 (11-oz.) can of pickled jalapeño slices
1 (15-oz.) can of pinto beans, drained
1 (4-oz.) can diced green chiles
1 avocado, diced
1/2 cup queso fresco or cotija cheese
Thinly sliced green onions
Freshly chopped cilantro
- Place a grate over a campfire or use the camp stove. In a large skillet, add about half the tortilla chips and sprinkle with ½ cup shredded cheese. Add 1⁄3 of the beans, ½ of the diced green chiles, and ½ of the corn.
- Repeat layering the chips, cheese, corn, beans, and chiles one more time. Top with jalapeño slices.
- Cover skillet loosely with a lid and cook until cheese is melted, around 4-8 minutes.
- Add the desired amount of toppings and be ready to serve.
- 1-3 tablespoons cooking oil
- 2 cups (12 oz) frozen shredded hash brown potatoes
- 5 eggs
- Optional: 1 can (4.5 oz) chopped green chiles
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 fully cooked breakfast sausage links, cut into 1/4-inch pieces
- 1 package flour tortillas for burritos (8 tortillas)
- 2 cups shredded Mexican cheese blend (8 oz)
- In a large 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat and add frozen hash brown potatoes in an even layer, press down lightly and cook 8-10 minutes until the bottom is golden brown, then flip side add another 1 tbsp of cooking oil, cook for another 5-7 mins until golden brown, then take out set aside.
- In a large bowl, beat eggs, fully cooked sausage, salt, and pepper until well blended. Pour into the same pan.
- Stir for a few mins until cooked, and set aside.
- Take 1 tortilla, spread some mayonnaise, add step 1 & 2 and wrap it up.
- Optional: You can also place the burritos in the pan and let it heat 1 min per side (up and down), the tortilla tastes crispier.
ONE PAN PASTA That Kids Love
- 1 onion, thinly sliced (about 2 cups)
- 12 ounces linguine
- 4 1/2 cups water
- 12 ounces cherry or grape tomatoes, halved or quartered if large
- 1/2 teaspoon red pepper flakes
- 2 sprigs basil, plus torn leaves for garnish
- 4 cloves garlic, thinly sliced
- Coarse salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil, plus more for serving
- Freshly grated Parmesan cheese, for serving
- Combine all the ingredients in a large straight-sided skillet; water, 2 teaspoons salt, 1/4 teaspoon pepper, pasta, red pepper flakes, tomatoes, onion, garlic, basil, and oil.
- Bring to a boil over high heat.
- About 9 minutes; boil mixture, stirring and turning pasta frequently with tongs until pasta is al dente and water has nearly evaporated.
- Season to taste with pepper and salt, garnish with basil, and divide among 4 bowls.
- Serve with Parmesan and oil.
SWEET BAKED POTATOES AND BEAN TACOS
For the beans:
- Apple cider vinegar or water, as needed
- 1 (15-ounce) can black beans, drained and rinsed
- 2 tablespoons neutral cooking oil (such as grapeseed or canola)
- 1 clove garlic, minced
- 1/2 medium yellow onion, diced (about 1/2 cup diced)
- 1 jalapeño, stemmed, seeded, and minced
- 1/2 teaspoon kosher salt, plus more to taste
For the roasted sweet potatoes:
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 to 2 medium sweet potatoes, cut into 1/2-inch cubes (about 2 cups cubed)
- 2 tablespoons neutral cooking oil (such as grapeseed or canola)
- 1/2 teaspoon kosher salt
- 1/4 cup crumbled cotija cheese
- 1/2 cup tomatillo salsa verde, homemade or store-bought
- Lime wedges
- 10 to 12 corn tortillas
- 1 ripe avocado, sliced thin
- Fresh cilantro, roughly chopped
- Preheat oven to 425°F
- Roast the sweet potatoes: In a medium-sized bowl, put salt, chili powder, 2 tablespoons oil, toss the sweet potatoes and add cumin.
- Spread on a baking sheet in an even layer. Bake for 15 minutes, then stir the sweet potatoes and use a spatula to flip.
- Roast another 15 minutes or until sweet potatoes have roasted edges, puffed up and crisp.
- Make the black beans: While the sweet potatoes roast, heat 2 tablespoons of oil in a medium saucepan over medium heat. In 5 to 7 minutes; add the 1/2 teaspoon onions and salt, sauté until translucent and soft.
- Put the jalapeño and garlic, sauté 2 minutes more. Fold in beans. About 10 to 15 minutes; cook, stirring occasionally, until the beans are seasoned and soft. If the bottom of the pan starts to sizzle and the beans seem dry, add a splash of water and apple cider vinegar as needed. Taste and add salt as needed.
- Warm the tortillas: Briefly heat the tortillas one or two at a time in a dry skillet until warm. To keep warm, transfer to a plate and cover with a towel.
- Serve the tacos: layer tacos with black beans and sweet potatoes. On top of everyone’s own tacos; serve with cheese, minced cilantro, salsa, and black beans.
ONE POT MAC AND CHEESE
- (1.25 L) 5 cups whole milk
- (115 g) ½ cup butter
- (200 g) 2 cups cheddar cheese
- 1 box elbow macaroni
- Fresh parsley
- In a large pot or dutch oven on medium-high heat, gently heat the milk to a simmer.
- Put in the elbow macaroni. Cook until the pasta is tender.
- Turn off the heat, once the noodles are cooked.
- Add in the salt, butter, cheddar, and pepper.
- Fold these ingredients with the pasta until the butter and cheese melt into the milk to create a thick sauce.
- Sprinkle with parsley and serve!
- (540 ml) 2 1/4 cups banana ketchup
- (35 g) 1/4 cup minced garlic
- (1.4 kg) 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- (110 g) 1/2 cup packed brown sugar
- (120 ml) 1/2 cup fresh lemon juice
- (240 ml) 1 cup 7UP
- (120 ml) 1/2 cup soy sauce
- (120 ml) 1/2 cup white sugarcane vinegar
- Cooking spray or vegetable oil, for greasing
- Mix together the lemon juice, banana ketchup, 7UP, soy sauce, vinegar, garlic, brown sugar until the sugar has dissolved.
- Add the chicken pieces and toss. For at least 1 hour and preferably overnight, cover the bowl and marinate in the refrigerator.
- When you are ready to cook the meat, heat a grill pan over high heat, gas grill to medium or heat a charcoal.
- Reserving the marinade, thread 3 or 4 pieces of chicken on each skewer, letting the pieces touch slightly, and set them on a plate or baking sheet.
- Pour the marinade into a saucepan and bring it to a simmer over medium-high heat. Cook for 10 minutes and reduce the heat to medium and set it aside.
- Spray the pan or grill grate lightly with cooking spray. Place the skewers on the grill pan and cook, until they are cooked through or the center of a piece of chicken registers 165°F (75°C) on an instant-read thermometer, depending on your cooking surface.
- Transfer to a platter and serve immediately.
- 5-6 eggs
- (15 mL) 1 tbsp butter
- Pinch each pepper and salt
- In a small bowl, whisk eggs, pepper, and salt.
- Melt butter in a non-stick skillet over medium heat.
- Pour in egg mixture and reduce heat to medium-low.
- As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds.
- Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry.
- 16.3 ounces can refrigerated plain biscuit dough
- 1/3 cup butter melted
- 3 tablespoons ground cinnamon
- 2/3 cup white sugar
- In the bowl of a stand mixer, add a big pinch of yeast and sugar, and warm water. Allow to sit until frothy.
- Into the same bowl, whisk the warm milk and add melted butter, salt, 1/2 cup sugar, eggs until combined.
- Place a dough hook on the mixer, add the flour with the machine on, until a smooth but slightly sticky dough forms.
- Place dough in a bowl, for 1 1/2 hours, cover with plastic wrap.
- Cut dough into 12 pieces, and roll out into long oval-like shapes about 1/4 inch thick that resemble a bear’s tail.
- In a large deep pot, heat oil to 350 degrees. Gently place bear tail dough into hot oil and cook for 30 to 45 seconds on each side until golden brown.
- Drain on paper towels, and garnish as desired.
- Garnishes: Toss in cinnamon sugar, in white sugar with a squeeze of lemon, Nutella or toasted almonds
- chopped 1 bunch green onions
- chopped 1 green bell pepper
- chopped 1 red bell pepper
- (4 ounces) ½ package shredded Cheddar cheese
- salt and ground black pepper
- 1 pinch onion powder
- 4 large eggs
- ¼ cup whole milk
- 1 ¾ ounces fully-cooked bacon pieces
- 1 pinch garlic powder
- In a bowl, combine cinnamon and sugar and in another bowl, melt the butter and separate the biscuits.
- Form each piece of dough into a rope 4 to 5 inches long, don’t stretch them out too long.
- Wrap the dough pieces around proper campfire sticks. To help the whole piece stay on and not fall off, pat the dough around the end of the stick to make a “cap”
- Hold the sticks over your campfire and about 8 to 10 minutes, slowly turn until the biscuit dough is firm and brown
- Into melted butter, dip the cooked biscuits and then into cinnamon sugar
- Mashed 2 ripe bananas
- 2 tablespoons vegetable oil
- beaten 1 egg
- 1 cup milk
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon white sugar
- ¼ teaspoon salt
- Combine white sugar, baking powder, flour, and salt in a bowl. Mix together vegetable oil, egg, and milk.
- In another bowl, add bananas.
- Stir the flour mixture into banana mixture; batter will be slightly lumpy.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Cook 3 to 5 minutes per side until pancakes are golden brown.
FRENCH TOAST SANDWICHES
- beaten 5 eggs
- ½ cup maple syrup
- 4 slices bacon
- 4 slices bread
- 4 eggs
- Dip bread slices in beaten eggs.
- Heat the frying pan over medium-high heat or a lightly oiled griddle
- Cook until browned on both sides. Set aside but keep warm.
- Put bacon in a large, deep skillet and cook over medium-high heat until evenly brown.
- Drain and set aside. Reserve 2 tablespoons of bacon grease in a pan and fry the remaining four eggs.
- Put one piece of French toast on each of four plates. Add fried eggs on top of the bread and top the eggs with strips of bacon.
- Pour syrup and cover with the remaining pieces of French toast.
- 3/4 cup of oatmeal
- 1/2 tsp ground cinnamon
- 3 Tbsp brown sugar
- Optional: add dried fruit, nuts, chocolate chips, chia seeds, raisins, nutmeg and ginger.
- Optional: 3 Tbsp hemp hearts
- Prepare 4 jars
- Measure the ingredients into a jar.
- Put boiling water for about 1 cup and place the lid back on.
- About 10 minutes and cook the oatmeal.
MASON JAR FLAPJACKS
- 1 tbsp Baking soda
- 1/3 cup Sugar
- 2 tbsp Baking powder
- 3/4 cup Nonfat dry milk
- 4 cups Flour
- To prepare; in a large mixing bowl, combine and add the milk, sugar, baking powder, flour, and soda with a whisk until the mix is fully blended.
- With a shifter, gently shift through the mix a few times to remove any lumps, making sure that it is smooth and even consistent.
- Once smooth, transfer to your large-sized mason jar for storage, or measure out into smaller mason jars
- Making Pancakes From The Pancake Mix Jars Instructions: mix 1 cup of mix with 3/4 cup of water to create batter and 1/4-1/2 cup of batter per pancake for the desired size.
GRILLED HAM AND CHEESE SANDWICH
- 4 cheese slices
- 8 slices Smoked Ham
- Softened 8 tsp. margarine or butter
- 8 slices white bread
- Fill bread slices with ham and cheese to make 4 sandwiches.
- Spread outsides of sandwiches with butter.
- On medium heat for 3 minutes, cook skillet on each side or until lightly browned on both sides.
- 6 slices of white bread
- Cooking spray
- 2 cans of fruit filling (I preferred fresh fruit)
- Start by getting your campfire hot and start cooking.
- Open your pie iron and spray both sides with a generous coating of cooking spray to keep your bed from sticking.
- Generously butter the two slices of bread on both sides and place one piece into the pie iron.
- Spread a thick layer of canned fruit filling over the first piece of bread in the pie iron, then place the second piece on top.
- Close the pie iron and place it directly into the hot coals.
- Turn the pie iron regularly to give the sandwich a chance to cook evenly in the fire pit.
- If you like crispy pie, wait 10 minutes before removing. If you prefer soft but cooked, remove the pie iron after 5 minutes
- (10 ounces) 1 can green chiles and diced tomatoes
- (15 ounces) 1 can Ranch Style beans
- (1 ounce each) 5 packages corn chips
- 1 pound ground beef
- 1 envelope reduced-sodium chili seasoning mix
- 1/4 teaspoon pepper
- Toppings: sliced green onions, sour cream (or cream cheese), and shredded cheddar cheese
- Add in a skillet; onion, brown ground beef, and garlic
- Add in seasonings and cook for a couple minutes until fragrant.
- Refried beans and stir in tomatoes. Cook slowly until heated through and bubbly.
- Adjust seasonings for personal taste. Open an individual bag of Fritos, place a couple spoons of the bean mixture and meat right inside the bag.
- Choose and top with your favorite toppings.
- for coating the skillet, add extra-virgin olive oil
- 3¼ cups marinara sauce
- 1/2 cup frozen peas
- 1/2 cup freshly grated Grana Padano
- 12 sheets no-boil lasagna pasta
- 1 cup fresh ricotta
- 1 cup shredded low-moisture mozzarella
- 2 tablespoons chopped fresh Italian parsley
- peperoncino flakes
- kosher salt
- beaten 1 large egg
- Heat oil in a deep 12 to 14-inch skillet over medium-high.
- Add onions and ground beef. Seasoned with ½ teaspoon pepper, ½ teaspoon salt, chili flakes and seasoning.
- Cook for about 6-8 minutes, breaking up meat with a spoon until the fat has rendered and the meat is browned.
- About 5 minutes, saute and add the garlic, spinach, and mushrooms
- Stir in tomato paste and cook for 30 seconds. Put the wine in and continue cooking until reduced.
- Add the broth and marinara, stir to combine, and bring to a simmer.
- Add broken pieces of lasagna to the pan. Stir to combine and spread into an even layer.
- Reduce the heat to medium and simmer briskly uncovered stirring occasionally, until the noodles are just tender and the sauce has thickened slightly
- If the noodles are ready, put the cheese over the lasagna with a small spoon and do not stir anymore. Taste and season with salt as needed. Remove the pan from the heat. Cover about 5 minutes until the cheese is melted or sprinkle with fresh chopped parsley if using.
- 2 tbsp soy sauce
- 100 g (sushi) rice
- 400 g tuna
- 2 tbsp sesame oil
- 2 tsp rice vinegar
- Toppings: teriyaki sauce, mayonnaise, seaweed strip, spring onion
- Add and mix all the ingredients.
- Create balls out of the rice/tuna mixture.
- Choose and add the toppings on top.
- 2 tablespoons pickled ginger
- peeled, sliced and pitted 1 avocado
- peeled and cut into small strips the ½ cucumber
- flaked ½ pound imitation crabmeat
- 1 ⅓ cups water
- 1 ½ teaspoons salt
- 4 sheets nori seaweed sheets
- ⅔ cup uncooked short-grain white rice
- 3 tablespoons rice vinegar
- 3 tablespoons white sugar
- Preheat the oven to 300 degrees F (150 degrees C).
- Bring water to a boil in a medium pot; stir in rice. Reduce heat to medium-low for about 20 to 25 minutes, cover, and simmer until rice is tender and water has been absorbed.
- Mix sugar, rice vinegar, and salt. Gently stir into cooked rice in the pot and set aside.
- Lay nori sheets on a baking sheet and for about 1 to 2 minutes, heat in the preheated oven until warm.
- Center 1 nori sheet on a bamboo sushi mat. Arrange 1/4 of the crabmeat, cucumber, avocado, and pickled ginger over rice in a line down the center.
- Cut each roll into 4 slices
- salt and pepper
- water to cover
- peeled and cubed 4 potatoes
- 4 tablespoons unsalted butter
- (12 fluid ounces) 2 cans evaporated milk
- In a large pot over high heat, put the potatoes and add water to cover, about 1 inch over the potatoes.
- Boil for about 10 to 15 minutes, or until potatoes are tender. Do not drain.
- Reduce heat to low and pour in the evaporated milk and the butter.
- Mash the potatoes and season with white pepper and salt.
- 4 corn
- Preheat the grill to high and heat for 10 minutes.
- Optional(not recommended): Wrap the corn with tin foil.
- Add corn and cook, turning often, until burned and blackened all over for about 10 minutes.
- Spread butter over warm corn and season with salt.
ONE PAN SAUSAGE AND SCRAMBLED EGGS
- 6 pork sausage
- ¾ cup shredded Cheddar cheese
- ¾ cup milk
- 6 eggs
- Place sausage in a large, deep skillet.
- Cook over medium-high heat until evenly brown.
- Drain and chop into bite-size pieces; set aside.
- While the sausage is cooking, add milk and beat eggs.
- Pour eggs into a griddle, cheese and cook until eggs are set.
- chopped 1 small bunch fresh parsley
- chopped 1 small bunch fresh cilantro
- chopped 4 garlic cloves
- 2 tablespoons olive oil
- 2 teaspoon paprika
- 4 large eggs
- 1 28-ounce can whole peeled tomatoes
- seeded and diced 1 red bell pepper
- salt and pepper
- diced 1 medium onion
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- Heat olive oil in a large sauté pan on medium heat. Cook for 5 minutes the chopped bell pepper and onion.
- Cook garlic and spices. Put the can of tomatoes and juice into the pan. Season with pepper and salt, bring the sauce to a simmer.
- Use your large spoon to make small wells in the sauce and crack the eggs into each well.
- Cook for 5-8 minutes Cover the pan or until the eggs are done.
- Garnish with chopped parsley and cilantro
- 1 Large Onion
- 1/2 tsp Mild chili powder
- 2 Green peppers
- 2 tbsp Tomato puree
- 2 tsp Cumin
- (2 x 415g tins) 2 Tins of baked beans
- chopped tomatoes 400 g Tinned
- 600 g Gammon joint Fat layer cut off
- 3 Cloves Garlic
- 4 tsp Sweet Smoked Paprika
- 3 tbsp Worcestershire sauce
- Put all of the ingredients into the slow cooker, apart from the pepper.
- Cook on Low for 8 hours or High for 6 hours
- When the stew is cooked, for about 3 – 4 minutes microwave the chopped green peppers until just softened.
- When the meat joint is cooked and tender, shred the meat with a knife or two forks and add in the green peppers. Stir everything.
- 4 large eggs
- Prepare a pot of water to a gentle boil, then salt the water. Crack an egg into a bowl.
- Stir the boiling water, add the eggs.
- Cook for about 2 1/2 to 3 minutes.
- Remove the egg and put it on the plate.
EGG AND POTATO CASSEROLE
- chopped 4 green onions
- 1/4 teaspoon chili powder
- 4 tablespoons crumbled cooked bacon
- 1-1/2 cups egg
- 1/2 cup fat-free milk
- 1/2 cup chopped sweet onion
- thawed 3-1/2 cups frozen potatoes
- 1/2 teaspoon salt-free seasoning blend
- 1/2 teaspoon salt
- 1-1/3 cups shredded reduced-fat cheddar cheese
- In a large bowl, whisk egg substitute and milk.
- Stir in the onion, potatoes, 1 cup cheese, salt, 2 tablespoons bacon, seasoning blend and chili powder.
- Put into an 8-inch square baking dish coated with cooking spray.
- Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.
- Sprinkle it with the remaining bacon and cheese.
- Bake 3-5 minutes longer or until the cheese is melted. Sprinkle with green onions. Set aside and stay for 5 minutes before cutting.
CAMPFIRE ROASTED HOT DOGS
- self-rising flour – 2 cups
- whipping or thickened – 1 cup cream
- 4 hot dogs
- In a bowl, combine the cream and flour, then mix to create a soft dough.
- Divide the dough into 4 then wrap each around a hot dog.
- Place the wrapped hot dog on a marshmallow stick and cook slowly over the coals of the fire.
- Cooked too quickly and the outside is likely to burn while the inside is raw.
- When cooked, carefully remove from the stick and eat.
JAPANESE STYLE CURRY
- 2-3 cups of cooked rice
- 2 large red carrots
- 1.5 pounds of diced chicken thigh
- 1 large onion, diced
- Japanese curry cubes
- Preheat the pan with mid-high heat.
- Add diced chicken thigh and stir til cooked and slightly brown.
- Add diced onions and carrots, stir until cooked.
- Add water to the pan and cover all the ingredients, then add 4 cubes of curry.
- Boiling for 15 mins and add salt to taste, serve with rice.
The bottom line
When camping with the kids, you don’t have to settle for easy snacks and meals. With a little bit of creativity, you can make some delicious and nutritious dishes that will keep everyone happy.
If you like my camping food ideas, don’t forget to share this with everyone who’s going on the camping trip with you, I’m sure your friends & family will never forget their adventure with these amazing meals!