3-day

Family
Camping
Meal Plan

talesofamountainmama.com
3 DAY CAMPING MENU

To help simplify your camping meals

DAY 1
Breakfast: Vegetarian Breakfast Burritos
Lunch: Veggie Fried Rice
Snack: Apple Ginger Muffins
Dinner: Fajita Foil Packets
Dessert: Orange Cinnamon Rolls

DAY 2:
Breakfast: Bacon Kabobs and Scrambled Eggs
Lunch: Premade Camp Sandwiches
Snack: Veggies & Hummus
Dinner: Burgers, Hot dogs & Tots
Dessert: S'mores

DAY 3:
Breakfast: Lumberjack Breakfast
Lunch: Fancy Campfire Quesadillas
Snack: PB&J Tortilla Roll Ups
Dinner: Pulled Pork and Coleslaw
Dessert: Carmel Apple Crunch
 Shopping List
This list includes everything you need for the 3-day meal
plan. If you edit the meal plan, make sure to edit this list!
**Note: Items in bold are ingredients you need for prep ahead recipes.**

Produce Dry goods Dry goods, cont.

Apples, 6 large Applesauce, 1/2 cup Rice , short grain, 4 cups
Avocados, 1 or 2 Baking powder (cooked)
Bell peppers, red or orange, 3 Baking soda Salsa, 1 jar
Bell peppers, green, 2 BBQ sauce, 1 jar Sesame oil (optional)
Carrots, 1 bag Black beans, 1 can Soy sauce
Coleslaw mix, 1 bag Brown sugar Taco seasoning, 1 packet
Cucumbers, 1 Caramel ice cream topping Tortillas, burrito size, ~24
Garlic, 3 cloves Chocolate, 1 bar Vanilla
Green onion, 1 small bunch Cinnamon
Guacamole (optional)
Lime, 1 (optional)
Dijon mustard
Dried onion
Frozen foods
Mushrooms 1 small box Fish sauce (optional) Corn, frozen, 1 bag
Onion, red, 1 Flour, white whole wheat Hash browns, frozen, 1 bag
Onion, yellow, 2 Ginger, ground Peas, frozen 1 bag
Oranges, 1 per person Graham crackers, 1 box Tater tots , frozen, 1 bag
Sweet potatoes, 2 Granola
Hamburger & hot dog buns
Hawaiian Rolls, 12
Deli & Meat Jelly, 1 jar
Dairy
Ketchup Butter, 3 sticks
Bacon, 2 packages Maple syrup, 1/2 cup Cheese, shredded cheddar,
Breakfast sausage, Marshmallows, 1 bag 2 bags
ground, 1 lb (optional) Minute rice, 2 cups dry Cheese, shredded mozzarella,
Breakfast sausage, links, Olive oil 1 bag
16 Oyster sauce (optional) Cheese, Swiss, 12 slices
Chicken breasts, boneless Peanut butter Cinnamon rolls, 1 can
1 lb Pickles, 1 jar Eggs, 2 dozen
Deli sliced ham, 1 lb
Greek yogurt, 1/2 cup
Hamburger patties
Sour Cream (optional)
Hot dogs Miscellaneous Whipped cream
Hummus, 1 tub
Pork shoulder or butt, 2 Cooking spray
lb Heavy duty aluminum foil 1
large roll
Salt & pepper

3-Day Camping Meal Plan - talesofamountainmama.com

 Prep Ahead
The following meals and snacks should be made at home, just before leaving for your trip.
It's a lot of cooking, but think of all the time you'll save at the campsite!

Vegetarian Breakfast Burritos (Day 1 Breakfast)

Ingredients: Cook at Home Instructions:
2 sweet potatoes 1. Preheat oven to 400 degrees and line a large baking sheet
6 burrito-size tortillas with tin foil.
6 large eggs, whisked
1 15 ounce can black beans 2. Chop sweet potatoes into small ¼ inch pieces and and toss
3 tablespoons olive or grapeseed oil, divided in a large bowl or ziplock with 2 tablespoons of the oil and salt
Salt and Pepper and pepper to taste. Arrange on the baking sheet. Cook for 20
2 cups shredded cheddar cheese minutes, turning once or until potatoes are lightly browned
Heavy duty aluminum foil and easy to puncture with a fork.
Salsa (optional)
Avocado (optional) 3. In a large skillet, heat the remaining 1 tablespoon of oil to
Sausage (optional) medium. Add eggs and scramble until cooked through. Mix in
black beans.

4. On each burrito lay cheese then add in the egg/bean

mixture, sweet potatoes and a spoonful of salsa.
Wrap each burrito in heavy duty tin foil (we even often add an
extra layer of foil for good measure!)

Veggie Fried Rice (Day 1 Lunch)

Ingredients: Cook at Home Instructions:
3 tablespoons butter or olive oil 1. Heat 1/2 tbsp of butter/oil in a large sauté pan. Add egg, and
2 eggs, whisked cook until scrambled. Remove egg, and transfer to a separate
1 cup diced carrots plate.
1 small yellow onion, diced
1/2 cup frozen peas 2. Add 1 tbsp butter/oil to the pan. Add carrots, onion, peas
3 cloves garlic, minced and garlic, and season with a generous pinch of salt and
Salt & pepper pepper. Sauté for 5 minutes. Increase heat to high and add the
4 cups of cooked and chilled rice (I prefer remaining 1 1/2 tbsp of butter/oil.
short grain white rice)
3 green onions, thinly sliced 3. Immediately add the cold, cooked rice, green onions, soy
3-4 tbsp soy sauce sauce, and oyster/fish sauce (if using), and continue sautéing
2 tsp oyster sauce (optional) for 3 minutes. Add in the eggs. Remove from heat, and stir in
1/2 tsp sesame oil (optional) the sesame oil. Taste and season with extra soy sauce, if
1 tsp fish sauce (optional) needed.

4. Allow the meal to cool, then put it in a large reusable

container. Refrigerate until ready to use. Do not freeze.

3-Day Camping Meal Plan - talesofamountainmama.com

 Prep Ahead Cont.
Apple Ginger Muffins (Day 1 Snack)
Ingredients: Cook at Home Instructions:
1 ¾ cups white whole wheat flour 1. Preheat oven to 425 degrees F. Grease your muffin tin or
1 ½ teaspoon baking powder line with paper liners.
½ teaspoon baking soda
1 ½ teaspoon cinnamon 2. In a large mixing bowl, combine the flour, baking powder,
¼ teaspoon ginger baking soda, cinnamon, ginger and salt. Blend well. Add in the
½ teaspoon salt chopped apple and mix to combine.
1 ½ cups apple, chopped in small pieces
1/3 cup melted butter 3. In a medium bowl, combine the butter and maple syrup and
½ cup maple syrup beat well. Add the eggs and beat again. Then add the yogurt,
2 eggs applesauce, and vanilla and mix well.
½ cup plain Greek yogurt
½ cup applesauce 4. Pour the wet ingredients into the dry and mix until just
1 teaspoon vanilla combined.

5. Divide the batter evenly into the 12 muffin cups.

6. Bake muffins for 13-16 minutes or until golden on top and a

toothpick comes out clean.

7. Once cooled, freeze these in large Ziplock bags

3-Day Camping Meal Plan - talesofamountainmama.com

 Prep Ahead Cont.
Premade Camp Sandwiches (Day 2 Lunch)
Ingredients: Cook at Home Instructions:
12 Hawaiian Rolls 1.Keeping the whole package of rolls together, slice them in
1 pound deli sliced ham half so you have a sheet of "tops" and a sheet of "bottoms".
12 slices Swiss cheese
1 (16-ounce) package bacon, cooked and 2. Cut a large sheet of tinfoil and position the bottoms on it,
cooled cut-sides up.
1/2 cup butter, melted
1 1/2 tablespoons Dijon mustard 3. Lay half the ham over the bottom sheet of rolls, then lay half
1 tablespoon dried onion the Swiss cheese over the ham.
1 tablespoon brown sugar
4. Repeat with a layer of ham and a layer of cheese so you
have four layers on top of the rolls.

5. Add the bacon.

6. Carefully lay the top sheet of rolls on top of the cheese.

7. Roll up the sides of tinfoil to form a "bowl"

8. In a small bowl, combine the butter, mustard, dried onion,

and brown sugar. Pour the mixture evenly over the top of the
sandwiches, making sure to keep the liquid inside the foil.

9. Top with more foil and seal well until ready to cook.

Crockpot Pulled Pork (Day 3 Dinner)

Ingredients: Cook at Home Instructions:
2 lb boneless pork shoulder or butt 1.Place whole pork shoulder or butt in slow cooker. Add just
1 bottle of BBQ sauce enough water to cover the bottom of the pot.

2.Cook on low for 7 hours.

3. Transfer pork to a bowl and shred with 2 forks.

4. Return pork to slow cooker and stir in barbecue sauce.

Continue to cook on low for 1 hour.

5. Cool, then freeze flat in a large ziplock bag.

3-Day Camping Meal Plan - talesofamountainmama.com

 BREAKFAST LUNCH

DAY 1
VEGETARIAN VEGGIE FRIED RICE
BREAKFAST (PRE-MADE)
BURRITOS (PRE-
MADE)
1. Add 1 tbsp olive oil to a
1. Make sure to take these
large skillet. Add fried rice
out of the freezer the night
and heat over medium-
before!
high heat until nice and
hot.
2. At the campsite warm

MENU your burritos on fire coals

directly in the tin foil or, if
Optional: garnish with soy
sauce, peanuts, siracha,
you can’t have a fire, in a
green onions - or enjoy as-
pan on your camp stove.
is!

SEE FULL RECIPES

ON NEXT PAGES.

SNACK DINNER DESSERT

APPLE GINGER FAJITA FOIL ORANGE

MUFFINS (PRE- PACKETS CINNAMON ROLLS
MADE)
Make sure to thaw ahead See full recipe on next Cinnamon roll dough, 1
of time! pages. can (w/ icing)
6 large oranges (or less -
figure 1 per person)

See full recipe on next

pages.

3-Day Camping Meal Plan - talesofamountainmama.com

 Fajita Foil Packets
Ingredients:
1 ½ cups minute rice
1 ½ cups water
1 pound skinless, boneless chicken breast meat cut into thin strips
1 large yellow onion, sliced into strips
2 bell peppers, sliced into thin strips
2 tablespoons taco or fajita seasoning (or one packet)
Heavy duty tin foil
Cooking spray
Flour tortillas
Guacamole (optional)
Salsa (optional)
Sour cream (optional)
Limes (optional)

Instructions:
1. Add 1½ cups water and 1 tablespoon fajita seasoning (or half a packet) to your 1½ cups of
minute rice baggie and let rest 5 minutes to allow the rice to start to absorb the liquid.
2. Add your chicken breast strips, onion strips and bell pepper strips to a large bowl. Add 1
tablespoon fajita seasoning (or rest of the packet). Mix well.
3. Lay out 4 large sheets of tin foil and fold up the sides. Spray them generously with olive oil.
4. Divide the rice (and any leftover liquid) evenly between each of the four sheets of tin foil.
5. Top the rice evenly with the chicken, onions and peppers.
6. Fold tinfoil over the dinners and wrap the sides tightly.If cooking over a fire, add a second layer
of tin foil.
7. Make a fire and let it burn down to hot coals. Place the foil packets on top of the coals. Let cool
for 5 minutes.
8. Open packets carefully and enjoy! Cook for ~20 minutes over hot coals, turning every 10
minutes. We recommend opening them and checking after 15 minutes.

3-Day Camping Meal Plan - talesofamountainmama.com

 Orange Cinnamon Rolls
Ingredients:
Cinnamon roll dough, 1 can (w/ icing)
6 large oranges (or less - figure 1 per person)

Instructions:
1. Cut off the top of the oranges and scoop out the insides. Prepare your campfire to have a rack
above glowing embers.
2. Open the can of cinnamon rolls and insert one roll into each orange.
3. Replace the tops of the oranges and then wrap tightly in foil.
4. Place the wrapped oranges on top of the grill over the embers.
5. Cook for 25-30 minutes until the cinnamon rolls are cooked through.
6. Remove from the heat and let cool for 5 minutes. Unwrap the foil to reveal the lid and take it
off the orange.
7. Drizzle icing onto each cinnamon roll and serve warm.

3-Day Camping Meal Plan - talesofamountainmama.com

 BREAKFAST LUNCH
DAY BACON KABOBS &
SCRAMBLED EGGS
PREMADE CAMP
SANDWICHES (PRE-

2 MADE)

1. Cook the sandwich

1 package of bacon
package on a grill over the
Eggs (1 or 2 per person)
fire, turning frequently
Cheese for eggs
until the cheese is melted
(optional)
and it is lightly toasted,
Salt & pepper
about 10 minutes.
MENU See full recipe on next
2. Let cool slightly. Remove
pages.
from the tin foil and cut
along the roll lines to
release 12 individual
sandwiches.

SEE FULL RECIPES

ON NEXT PAGES.

SNACK DINNER DESSERT

HUMMUS & HOT DOGS, S'MORES

VEGGIES BURGERS & TOTS
1 bag of marshmallows
Tub of hummus Burger patties 1 pack of graham
Cut veggies (we do Hot dogs crackers
carrots, english Bag of frozen tater tots 1 bar of chocolate
cucumber, red bell Hamburger/hot dog
pepper) buns 1. Lightly brown
Pickles marshmallows over the
Optional: Add a little olive Condiments fire on a long stick.
oil and paprika to the 2. Place a square of
hummus and stir to blend. See full recipe on next chocolate on a graham
page. cracker square.
3. Squish the warm
marshmallow between 2
crackers.
4. Wait a a minute or so
for the chocolate to
melt before eating.

3-Day Camping Meal Plan - talesofamountainmama.com

Bacon Kabobs & Scrambled Eggs

Ingredients:
1 package of bacon
Eggs (1 or 2 per person)
Shredded cheddar cheese (optional)
Salt & pepper
Skewers (metal preferred)

Instructions:
1. Weave each strip of bacon onto a skewer (we usually use metal), being sure not to have
each weave too tight. We usually put 3-4 pieces of bacon on each skewer.
2. Prepare a campfire and two logs or rocks on each side of the flames so you can rest the
skewers between them.
3. Rotate the skewers every five minutes until done.
4. Cook eggs according to preference. We love "cheese weesy" scrambled eggs with cheese.

3-Day Camping Meal Plan - talesofamountainmama.com

 Hot dogs, Burgers & Tots

Ingredients:
Burger patties
Hot dogs
Bag of frozen tater tots
Hamburger/hot dog buns
Pickles
Condiments

Instructions:
1. Empty bag of frozen tots into a large cast iron pan
2. Cover and cook over the coals for ~20 minutes (check around 15 minutes to make sure the
bottoms aren't burning).
3. Allow coals to burn down, then place metal grate over the fire
4. Cook meat until done (about 4-5 minutes per side for burgers, less for hot dogs)

3-Day Camping Meal Plan - talesofamountainmama.com

 BREAKFAST LUNCH
DAY LUMBERJACK
BREAKFAST
FANCY CAMPFIRE
QUESADILLAS

3
See full recipe on next See full recipe on next
pages. pages.

Tip: Wake up early to get

the fire going for great

MENU cooking coals for this

breakfast. The packets
cook best over coals that
are hot but without flame.

SEE FULL RECIPES

ON NEXT PAGES.

SNACK DINNER DESSERT

PB & J ROLL UPS PULLED PORK & CARAMEL APPLE
COLESLAW (PRE- CRUNCH
MADE)
Pack of large tortillas See full recipe on next
Peanut Butter Pulled pork pages.
Jelly Hawaiian rolls
Coleslaw mix (in a bag)
Smear PB&J on the tortilla,
roll up, voila! 1. If the pulled pork is
frozen, make sure to
Easy, delicious, high thaw ahead of time.
calorie (some protein) 2. Heat the pulled pork in
snack . a large skillet until hot
3. While the pulled pork is
cooking, prepare
coleslaw according to
package directions
4. Serve pulled pork in the
rolls.

3-Day Camping Meal Plan - talesofamountainmama.com

 LumberJack Breakfast

Ingredients:
One package of breakfast sausages (16 links)
1 15-ounce bag of frozen hash browns
8 eggs
1 cup green peppers, chopped
1 cup onions, chopped
1 8 ounce package of shredded cheddar cheese
Cooking Spray
Heavy Duty Tin Foil
Salsa (optional)
Guacamole (optional)

Instructions:
1. Tear 4 large squares of tin foil and lightly spray them with cooking spray.
2. Add 4 sausages to each piece of foil.
3. Add a handful of frozen hash browns (leftover potatoes work well too), ¼ cup green
peppers, ¼ cup of onions, and 2 eggs. Top with salt and pepper to taste
4. Wrap up the packet making sure each side is closed securely. Double wrap.
5. Cook on fire or grill for 15-20 minutes, turning once.
6. After 15 minutes, open packet up to check that the sausage is cooked through. Add cheese.
Cook for 5 more minutes to melt the cheese. Cool slightly and then eat right out of the foil
topped with salsa and guacamole.

*Tip: Wake up early to get the fire going for great cooking coals for this breakfast. The packets cook
best over coals that are hot but without flame.

3-Day Camping Meal Plan - talesofamountainmama.com

 Fancy Campfire Quesadillas

Ingredients:
2 teaspoons olive oil
½ medium red onion, thinly sliced
12 button mushrooms, thinly sliced
½ cup frozen corn
Salt and pepper
6 large burrito-size flour tortillas
¾ cup shredded cheddar cheese
¾ cup shredded mozzarella cheese
Guacamole, salsa, sour cream (optional)

Instructions:
1. Combine the oil, onion and mushrooms and saute in a medium skillet over medium high
heat.
2. Cook until tender. Add corn and cook for 4 more minutes.
3. Lay out six pieces of foil and place a tortilla on each piece. Divide half the cheese among the
six tortillas, sprinkling it on to cover.
4. Divide the veggie mixture among the tortillas and top with the remaining cheese.
5. Fold tortillas in half along with the tin foil. Roll up the sides to seal. Place the packets on the
grate and cook for a few minutes on each side.
6. Top with optional ingredients and enjoy!

3-Day Camping Meal Plan - talesofamountainmama.com

 Carmel apple Crunch

Ingredients:
4 large apples, diced into ¼ inch cubes
4 tablespoons butter, cubed
Sprinkle of cinnamon for each packet
½ cup caramel ice cream topping
1 cup granola (your choice of flavor)
Ice cream or whipped cream for topping (optional)

Instructions:
1. Build a fire and let it burn down to coals.
2. Tear off 8 pieces of aluminum foil for each packet, approximately 8 inches square. Set aside
4 of the aluminum foil pieces. On the other four, do the following steps.
3. Place chopped apple in the center of the foil. Add the butter cubes on top of the apples.
Sprinkle with cinnamon.
4. Drizzle 2T of the caramel topping on each of the packets. Top with ¼ cup granola. Top each
loaded square with another square of aluminum foil and roll up the edges so it is well-
sealed.
5. Place over coals (or on a fire grate if you still have flames) for about 10-15, until apples are
soft. Remove from the fire and carefully open. Be cautious as you open that the steam
escaping will be very hot.
6. Serve warm with whipped cream or ice cream if desired.

3-Day Camping Meal Plan - talesofamountainmama.com