What food comes to mind when you’re packing for a camping trip? Do you automatically reach for the easy options, like sandwiches, hot dogs, hamburgers, and pop tarts? Eating healthy while camping isn’t always top of mind but, it is easier than you think. Here’s a few recipes for your next camping trip.
Breakfast Skillet Hash
- 2 tablespoons olive oil
- 1 large sweet potato, peeled and cut into 3/4-inch pieces
- ½ cup chopped onion
- ½ cup refrigerated, cooked crumbled turkey sausage, such as Jimmy Dean® brand
- 1 ½ cups refrigerated or frozen egg product, thawed
- ½ teaspoon dried Italian seasoning, crushed
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
- 2 cups fresh baby spinach
- ½ cup shredded reduced-fat Italian 4-cheese blend
Directions:
- Heat a 10-inch cast iron skillet over campfire for 5 minutes or until very hot. Add oil to skillet. Add sweet potato; cook 15 minutes, stirring occasionally. Add onion and sausage. Cook 5 minutes more or until vegetables are tender, stirring frequently.
- Add the egg product, Italian seasoning, garlic powder, pepper, and salt. Cook, without stirring, until mixture begins to set on bottom and around edges. Using a spatula or large spoon, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Gradually add spinach, tossing just until wilted. Sprinkle with cheese.
Nutrition facts per ¾ cup serving: 256 calories, 10g fat, 23g Carbohydrate, 4g Fiber, 18g Protein
Sausage, Pepper & Potato Packets
Serves 8
Ingredients
- 3 medium Yukon Gold or red potatoes (about 1 pound), cut into 1/4 inch slices
- 3 cups 1-inch bell pepper pieces
- 4 links cooked chicken sausage (12 ounces), cut into 1/2 inch slices
- 2 cups sliced onions
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon ground pepper
Directions
- Combine potatoes, peppers, sausage, onions, oil, paprika, thyme, salt and pepper in a large bowl.
- Cut 8 pieces of heavy-duty foil, about 12 by 17 inches each. Coat one piece with cooking spray. Place about 2 cups of the potato mixture in the center of the coated foil and enclose like a package. Place seam-side down on a second piece of foil and enclose again so the potato mixture is wrapped in a double-thick packet. Repeat with the remaining foil and potato mixture, making 4 total packets.
- Prepare a campfire and let it burn down to the coals. Cook the packets 4 to 6 inches above the coals, turning once or twice, until vegetables are tender, about 25 minutes.
Nutrition facts per foil packet: 345 calories, 13g Fat, 41g Carbohydrate, 6g Fiber, 17g Protein.
