Tag: #RVCooking

Posted in Foil Packets

Campfire Sloppy Joe Foil Packets

Posted on by simplegoodfood

Looking for a fun twist on classic Sloppy Joes? These Campfire Sloppy Joe Foil Packets combine seasoned ground beef, tender potatoes, onions, and a tangy homemade Sloppy Joe sauce in an easy foil packet meal. Everything cooks together over the campfire or grill, creating a hearty dinner with almost no cleanup.

It’s a simple recipe that’s perfect for busy camping weekends and uses affordable ingredients that are easy to keep on hand.

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Campfire Sloppy Joe Foil Packets

A campground favorite with a fun twist!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 1 tablespoon olive oil if needed
  • 1 small onion diced
  • 2 cups baby potatoes quartered
  • 1 cup diced bell pepper
  • 2 cloves garlic minced
  • ¾ cup Sloppy Joe sauce homemade or your favorite bottled variety
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup shredded cheddar cheese
  • Chopped parsley optional
  • Heavy-duty aluminum foil

Method
 

  1. Preheat a grill or prepare a medium campfire.
  2. Brown the ground beef with the onion and garlic in a skillet. Drain excess grease if necessary.
  3. Stir in the Sloppy Joe sauce, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper.
  4. Divide the potatoes evenly among four large sheets of heavy-duty foil.
  5. Top each with the Sloppy Joe mixture and diced bell peppers.
  6. Fold and seal each packet tightly.
  7. Cook over medium heat for 20–25 minutes, turning once halfway through, until the potatoes are tender.
  8. Carefully open each packet, sprinkle with cheddar cheese, and loosely reseal for 2–3 minutes until the cheese melts.
  9. Garnish with parsley before serving.

Notes

Camp Cook’s Tips
  • Parboil the potatoes for 5 minutes at home to reduce cooking time at camp.
  • Double-wrap the foil if cooking directly over campfire coals.
  • Add sliced mushrooms or corn for extra vegetables.
  • Serve with hamburger buns if you want the classic Sloppy Joe experience.
Serving Suggestions
  • Coleslaw
  • Pickles
  • Fresh watermelon
  • Pasta salad
  • Corn on the cob
  • Kettle-cooked potato chips
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet or microwave until heated through.
🥪 Leftover Lunch Idea
Warm the leftover Sloppy Joe mixture and pile it onto toasted hamburger buns for a classic Sloppy Joe lunch.
Or spoon it over cooked rice or baked potatoes for a completely different meal that uses what you already have on hand.

#GoodFoodGoodMeat, #SimplePracticalMeals, #RealFoodRealLife,
#SummerCampgroundMeals, #CookingForOneOrTwo,

#FoilPacketMeals, #CampgroundCooking, #CampfireRecipes, #SloppyJoes, #GroundBeefRecipes, #CampingMeals, #OutdoorCooking, #EasyDinnerIdeas, #RVCooking, #CampfireCooking, #BudgetFriendlyMeals, #OnePacketMeal,

Posted in Grilled Meals

Grilled Italian Sausage & Vegetable Kabobs

Posted on by simplegoodfood

These Grilled Italian Sausage & Vegetable Kabobs are a colorful, hearty meal that’s perfect for campground grilling. Smoky Italian sausage pairs beautifully with fresh bell peppers, onions, zucchini, and mushrooms for a simple dinner that’s packed with flavor and requires very little cleanup.

Assemble the kabobs before you leave home or while relaxing at camp, then grill until the vegetables are tender and lightly charred. Serve with rice, potatoes, or a slice of crusty bread for an easy meal everyone will enjoy.

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Grilled Italian Sausage & Vegetable Kabobs

Fire up the grill for these easy Grilled Italian Sausage & Vegetable Kabobs!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Marinating (Optional) 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 pound Italian sausage links mild or sweet
  • 2 bell peppers red, yellow, or green, cut into 1½-inch pieces
  • 1 medium zucchini sliced into thick rounds
  • 1 medium red onion cut into wedges
  • 8 ounces whole button mushrooms
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • Wooden or metal skewers

Method
 

  1. If using wooden skewers, soak them in water for at least 30 minutes.
  2. Cut each sausage link into 2- to 3-inch pieces.
  3. In a large bowl, combine the peppers, zucchini, onion, and mushrooms.
  4. Drizzle with olive oil and season with Italian seasoning, garlic powder, salt, and pepper. Toss to coat evenly.
  5. Alternate sausage and vegetables on the skewers.
  6. Preheat the grill to medium heat.
  7. Grill the kabobs for 12–15 minutes, turning every few minutes until the sausage reaches 160°F and the vegetables are tender with light grill marks.
  8. Let rest for 3–5 minutes before serving.

Notes

Camp Cook’s Tips
  • Prepare the kabobs at home and store them in a covered container in the cooler until ready to grill.
  • Use colorful bell peppers for a brighter presentation.
  • Cherry tomatoes can be added during the last few minutes of grilling.
  • Brush with a little barbecue sauce during the final two minutes for a smoky-sweet finish.
Serving Suggestions
  • Seasoned rice
  • Campfire baked potatoes
  • Corn on the cob
  • Pasta salad
  • Fresh watermelon
  • Crusty Italian bread
Storage
Store leftover sausage and vegetables in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet or microwave until warmed through.
🥪 Leftover Lunch Idea
Slice the leftover sausage and vegetables and tuck them into a toasted hoagie roll with provolone cheese for an easy campground sausage sandwich.
They’re also delicious chopped and served over leftover rice for a quick lunch bowl.

#GoodFoodGoodMeat, #SimplePracticalMeals, #RealFoodRealLife
#CookingForOneOrTwo, #SummerCampgroundMeals,

#CampgroundCooking, #GrilledMeals, #ItalianSausage, #Kabobs,
#CampingRecipes, #RVCooking, #OutdoorCooking, #EasyDinnerIdeas,
#GrillSeason, #OneSkewerDinner, #CampfireCooking, #SimpleSuppers,

Posted in Skillet Meals

Campground Chicken & Broccoli Rice Skillet

Posted on by simplegoodfood

Whether you’re cooking at the campground or at home after a busy day, this Campground Chicken & Broccoli Rice Skillet delivers a hearty, satisfying meal with minimal cleanup. Tender chicken, fluffy rice, broccoli, and melted cheddar cheese come together in one skillet for a comforting dinner that’s ready in about 35 minutes.

It’s an easy recipe to customize with vegetables you already have on hand, making it a practical choice for campers trying to make the most of their cooler and pantry supplies.

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Campground Chicken & Broccoli Rice Skillet

Tender chicken, fluffy rice, broccoli, and melted cheddar cheese come together in one skillet for a comforting dinner that's ready in about 35 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Dessert, Lunch, Main Course
Cuisine: American
Calories: 445
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup long-grain white rice uncooked
  • 2¼ cups low-sodium chicken broth
  • 2 cups broccoli florets fresh or frozen
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • Salt and black pepper to taste
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons chopped fresh parsley optional

Method
 

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chicken and cook for 5–6 minutes until lightly browned.
  3. Stir in the onion and cook until softened, about 3 minutes.
  4. Add the garlic and cook for 30 seconds.
  5. Stir in the rice, Italian seasoning, paprika, salt, and pepper.
  6. Pour in the chicken broth and bring to a gentle boil.
  7. Reduce the heat to low, cover, and simmer for 15 minutes.
  8. Add the broccoli over the rice, cover again, and cook another 5–7 minutes until the rice is tender and the broccoli is crisp-tender.
  9. Sprinkle the cheddar cheese over the top. Cover for 2 minutes until melted.
  10. Garnish with parsley before serving.

Notes

Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, add a splash of chicken broth or water and warm gently in a skillet or microwave until heated through. The extra liquid helps keep the rice moist and prevents it from drying out.
🥪 Leftover Lunch Idea
Don’t let those leftovers go to waste! This Chicken & Broccoli Rice Skillet makes a delicious and filling lunch the next day.
Pack a serving in a reusable container and simply reheat when you’re ready to eat. It’s perfect for a quick campground lunch before heading out for a hike, fishing, sightseeing, or relaxing around camp.
For a different twist, spoon the leftover chicken and rice into a large tortilla, sprinkle with a little extra cheddar cheese, roll it up, and warm it in a skillet for a crispy lunch wrap.

#GoodFoodGoodMeat, #SimplePracticalMeals, #RealFoodRealLife,
#CookingForOneOrTwo, #BudgetFriendlyMeals,

#SummerCampgroundMeals, #CampgroundCooking, #SkilletMeals,
#OnePanDinner, #ChickenRecipes, #BroccoliRice, #CampingRecipes,
#RVCooking, #EasyDinnerIdeas, #OutdoorCooking, #FamilyCamping,
#CampCooking,

Posted in One-Pot Meals

Dutch Oven BBQ Chicken & Potato Bake

Posted on by simplegoodfood

This Dutch Oven BBQ Chicken & Potato Bake is the kind of campground dinner that feels hearty and satisfying without requiring a lot of fuss. Tender chicken, potatoes, onions, and a smoky BBQ sauce cook together in one pot for an easy meal that’s perfect after a day of hiking, fishing, or relaxing around camp. With only a handful of ingredients and minimal cleanup, it’s a great addition to your campground meal rotation.

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Dutch Oven BBQ Chicken & Potato Bake

This Dutch Oven BBQ Chicken & Potato Bake is the kind of campground dinner that feels hearty and satisfying without requiring a lot of fuss.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 pound potatoes diced into 1-inch pieces
  • 1 small onion diced
  • 1 cup BBQ sauce
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded cheddar cheese optional
  • Chopped green onions for garnish optional

Method
 

Campground Dutch Oven Method
  1. Preheat a 12-inch Dutch oven over medium campfire coals.
  2. Add olive oil and the diced chicken. Cook for 4-5 minutes until lightly browned.
  3. Stir in the potatoes and onion.
  4. Sprinkle with garlic powder, paprika, salt, and pepper.
  5. Pour the BBQ sauce over the mixture and stir until everything is evenly coated.
  6. Cover the Dutch oven and cook for 30-35 minutes, stirring once or twice, until the potatoes are tender and the chicken reaches 165°F.
  7. If using cheese, sprinkle it over the top during the last 5 minutes of cooking and cover until melted.
  8. Garnish with green onions before serving.
Home Kitchen Method
  1. Preheat oven to 375°F.
  2. Combine chicken, potatoes, onion, seasonings, olive oil, and BBQ sauce in a greased 9×13-inch baking dish.
  3. Cover with foil and bake for 35-40 minutes.
  4. Remove foil, top with cheese if desired, and bake an additional 5 minutes.
  5. Serve hot.

Notes

Recipe Tips
  • Chicken thighs stay especially moist during campfire cooking.
  • Baby potatoes work well and require little prep.
  • Use your favorite BBQ sauce to customize the flavor.
  • Add bell peppers during the last 15 minutes for extra vegetables.
  • Leftovers reheat well for lunch the next day.
Storage
Store leftovers in an airtight container in the campground refrigerator or cooler for up to 3 days. Reheat in a skillet, microwave, or covered Dutch oven.

#CampgroundMeals, #CampingRecipes, #DutchOvenCooking, #OutdoorCooking, #RVCooking, #CampfireCooking, #EasyCampingMeals, #OnePotMeals, #ChickenDinner, #GoodFoodGoodMeatBlog,