15 Make-Ahead Camping Meals
There’s just something magical about eating outdoors, isn’t there? As a family who camps every summer, I’ve learned that the key to stress-free meals is making them ahead.
No more fumbling with a cutting board while a hungry toddler yells for snacks or trying to cook dinner with one eye on the fire pit and the other on the cooler. These meals are tested, family-approved, and guaranteed to keep your camping crew happy (and full).
Whether you’re in a tent, a camper, or just hanging by the lake with a cooler full of good vibes, these make-ahead meals are about to change your camping game. Bonus: less mess, more marshmallow time.
Let’s dive into the deliciousness!
1. Foil Packet BBQ Chicken & Veggies
This is one of our go-tos for night one of camping. You prep it all at home, and by dinner time, just toss the foil packet on the fire. Super flavorful, easy to clean up, and the smoky BBQ smell is irresistible!
Ingredients:
- 2 boneless, skinless chicken breasts (cubed)
- 1 cup baby potatoes (halved)
- 1 cup chopped bell peppers
- ½ cup sliced red onion
- ½ cup BBQ sauce
- Salt, pepper, garlic powder to taste
- Heavy-duty foil
Instructions:
- Combine chicken, veggies, and seasonings in a large bowl.
- Spoon mixture into foil, drizzle with BBQ sauce, and seal tightly.
- Store in a cooler.
- At camp, place on grill or fire grate for 20–25 minutes, flipping halfway.
2. Breakfast Burritos (Freeze & Reheat)
These saved us on cold mornings when nobody wanted to wait for breakfast. Heat one up over the fire or your camp stove, and boom—warm, hearty breakfast in minutes!
Ingredients:
- 6 large eggs
- ½ cup cooked breakfast sausage or bacon
- ½ cup shredded cheddar
- ¼ cup diced bell peppers
- ¼ cup diced onions
- 4 large tortillas
Instructions:
- Scramble eggs with veggies and meat.
- Let cool, then wrap mixture into tortillas.
- Wrap each burrito in foil, then freeze.
- Reheat over fire or stove for 10–15 minutes.
3. Campfire Mac & Cheese Cups
These were a hit with the kids! Creamy, cheesy goodness in individual muffin-tin-style servings. I prep them at home in a muffin tin, freeze, and pack them in a container. Perfect for a quick lunch or side.
Ingredients:
- 2 cups cooked elbow macaroni
- 1½ cups shredded cheddar
- ¼ cup milk
- 2 tbsp butter
- 1 egg
- Salt & pepper
Instructions:
- Mix all ingredients in a large bowl.
- Spoon into a greased muffin tin.
- Bake at 350°F for 20 minutes.
- Let cool, then freeze. Reheat in foil over fire.
4. Marinated Steak Skewers
This one’s for the grown-ups (but my teen loves them too). I marinate the steak before we go, pack it in a Ziploc, and just skewer and grill when we’re ready. Juicy, flavorful, and feels a bit fancy for the woods.
Ingredients:
- 1 lb sirloin steak, cubed
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 garlic clove, minced
- Wooden or metal skewers
Instructions:
- Mix marinade ingredients and pour over steak in a Ziploc.
- Refrigerate overnight or freeze.
- Skewer meat at camp and grill over fire for 10–12 mins.
5. Make-Ahead Chili
I always bring a batch of chili—it’s cozy, filling, and even better the next day. We reheat it in a pot over the fire and serve with bread or chips. One pot, zero stress.
Ingredients:
- 1 lb lean ground beef or turkey
- 1 can kidney beans (drained)
- 1 can black beans (drained)
- 1 can diced tomatoes
- 1 small onion, diced
- 1 tbsp chili powder
- Salt & pepper
Instructions:
- Cook meat and onion in a pan.
- Add remaining ingredients and simmer 20 mins.
- Cool and store in containers.
- Reheat over fire or camp stove.
6. Campfire Quesadillas
Quesadillas are a lifesaver. I make them ahead, wrap in foil, and just warm them up when the kids are “starving” (which is always). You can fill them however you want — this combo is our fave
Ingredients:
- 4 large flour tortillas
- 1 cup cooked shredded chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- ½ cup black beans (optional)
- Salsa or hot sauce (optional)
Instructions:
- Fill half of each tortilla with ingredients.
- Fold and press gently.
- Wrap each in foil and refrigerate or freeze.
- At camp, heat over grill or fire for 5–7 minutes per side.
7. Baked Ziti Foil Packs
Description:
This one feels like campfire comfort food. I make a big batch of baked ziti at home, portion it into foil packs, and reheat over the fire. It’s like a hug in pasta form.
Ingredients:
- 3 cups cooked ziti pasta
- 1½ cups marinara sauce
- 1 cup ricotta or cottage cheese
- 1½ cups shredded mozzarella
- Italian seasoning
Instructions:
- Mix all ingredients in a bowl.
- Spoon into foil packets, seal tightly.
- Refrigerate or freeze.
- Heat on campfire grate for 15–20 minutes, rotating halfway.
8. Sausage & Veggie Grill Packs
Description:
These are super customizable and totally foolproof. I let everyone build their own at home, then label the foil packs. Perfect for picky eaters and veggie-lovers alike!
Ingredients:
- 2 smoked sausages, sliced
- 1 zucchini, chopped
- 1 bell pepper, chopped
- ½ onion, sliced
- 1 tbsp olive oil
- Salt, pepper, Italian seasoning
Instructions:
- Toss everything in a large bowl with oil and seasonings.
- Divide between foil sheets and seal tightly.
- Store in cooler.
- Cook over campfire or grill for 15–18 minutes, flipping once.
9. Campfire Sloppy Joe Sliders
Description:
These are SO fun and easy. I make the sloppy joe mix at home and just assemble mini sandwiches at camp. They’re messy, satisfying, and always disappear fast!
Ingredients:
- 1 lb ground beef or turkey
- ½ cup diced onion
- ¾ cup ketchup
- 1 tbsp mustard
- 1 tbsp brown sugar
- Mini slider buns
Instructions:
- Cook meat and onion, then stir in sauce ingredients.
- Let cool, then pack in a sealed container.
- At camp, reheat in foil or pot, then spoon onto buns.
10. Pre-Made Pancake Batter (in a Bottle!)
Description:
I learned this trick from a fellow camper and now I’ll never go back. I mix the batter at home and pour it into a cleaned-out squeeze bottle. Easy pour pancakes by the fire? Yes, please.
Ingredients:
- 1½ cups pancake mix
- 1¼ cups milk
- 1 egg
- 1 tbsp oil or melted butter
Instructions:
- Mix all ingredients until smooth.
- Pour into an empty condiment bottle or mason jar.
- Store in cooler.
- At camp, squeeze onto greased skillet or griddle and cook as usual.
11. Chicken Fajita Packets
These smell amazing sizzling over the fire! I slice everything at home, toss it in a bag with seasonings, and just assemble foil packs at camp. Wrap, cook, eat—done.
Ingredients:
- 2 chicken breasts, thinly sliced
- 1 red and 1 green bell pepper, sliced
- 1 small onion, sliced
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- Salt & pepper
- Tortillas (for serving)
Instructions:
- Mix everything in a large Ziploc bag at home.
- At camp, divide mixture into foil packets and seal.
- Grill over fire for 15–20 minutes.
- Serve in warm tortillas.
12. Make-Ahead Pasta Salad Jars
Description:
Perfect for lunches on hot days! I layer pasta salad into mason jars at home and pull them out of the cooler for a quick no-cook meal. They’re cute and practical.
Ingredients:
- 2 cups cooked rotini pasta
- ½ cup cherry tomatoes, halved
- ½ cup chopped cucumbers
- ¼ cup black olives
- ¼ cup crumbled feta
- 3 tbsp Italian dressing
Instructions:
- Layer dressing on bottom, then pasta, then veggies and feta.
- Seal jars and refrigerate.
- At camp, shake and eat straight from the jar or pour into a bowl.
13. Campfire Stuffed Bell Peppers
Description:
These make the campfire smell incredible! I prep and stuff the peppers at home, then wrap them in foil. When they come out all bubbly and hot… chef’s kiss.
Ingredients:
- 4 bell peppers, tops cut and cleaned
- 1 cup cooked rice or quinoa
- 1 cup cooked ground turkey or beef
- ½ cup marinara sauce
- ½ cup shredded cheese
Instructions:
- Mix filling ingredients in a bowl.
- Stuff peppers, top with cheese, and wrap each in foil.
- Store in cooler.
- Cook over fire for 20–25 minutes.
14. No-Cook Chicken Salad Wraps
Description:
For those lazy afternoons when it’s too hot to cook anything, these wraps save the day. I mix the salad at home and just roll it up at camp.
Ingredients:
- 2 cups cooked shredded chicken
- ¼ cup Greek yogurt or mayo
- 1 celery stalk, diced
- 1 tbsp Dijon mustard
- Salt, pepper
- Large lettuce leaves or wraps
Instructions:
- Combine all ingredients (except lettuce) and mix well.
- Store in a sealed container.
- Scoop into wraps or lettuce leaves at camp.
- Serve chilled straight from the cooler.
15. S’mores Trail Mix (Bonus Snack!)
Okay, not a “meal,” but let’s be honest—we snack more than we plan to. This trail mix has all the flavors of s’mores without needing a fire. Great for hikes, car rides, and late-night munchies!
Ingredients:
- 1 cup mini marshmallows
- 1 cup Golden Grahams cereal
- ½ cup chocolate chips
- ½ cup pretzels (optional)
Instructions:
- Toss all ingredients together in a large bowl.
- Portion into small Ziploc bags or containers.
- Store at room temp in a dry spot.
