Tag: #Recipes

Posted in Recipe Roundup

6 Campground Meals That Cook Outside the RV

Posted on by simplegoodfood

One of the best ways to enjoy campground cooking during the summer is to keep the heat outside where it belongs. Whether you’re cooking over a campfire, using a grill as an outdoor oven, firing up an electric skillet, or assembling a quick no-cook meal, there are plenty of ways to create delicious campground dinners without turning your RV into a sauna.

This week’s menu is all about making the most of your campground “satellite kitchen” by using the equipment you already have to prepare easy, satisfying meals. From a grill-baked casserole and campfire nachos to shrimp foil packets and Dutch oven comfort food, these recipes prove that great campground cooking goes far beyond hot dogs and hamburgers.

Featured Recipes:

  1. Grill-Baked Beef Enchilada Casserole
  2. Garlic Butter Shrimp & Corn Foil Packets
  3. Cowboy Beef & Bean Skillet
  4. Old Bay Shrimp Salad Wraps
  5. Loaded Campfire Nachos
  6. Dutch Oven Italian Sausage & White Bean Stew

Why You’ll Love These Recipes

  • Every recipe serves 4 or fewer people, making them perfect for couples, empty nesters, and small families.
  • Multiple cooking methods help you get more use from your campground equipment.
  • Beef and seafood take center stage this week for a nice change of pace.
  • Several meals can be prepared without heating up the RV.
  • Easy cleanup means more time enjoying the campground and less time washing dishes.

Whether you’re staying for a weekend or spending the entire week at the campground, these meals will help you make the most of your outdoor kitchen while keeping everyone well fed and happy. Be sure to save your favorites and come back next week for another round of easy campground meals.

Grill-Baked Beef Enchilada Casserole
A foil-pan enchilada casserole cooked over indirect grill heat. Perfect example of using the grill as an outdoor oven.
Check out this recipe
Garlic Butter Shrimp & Corn Foil Packets
Shrimp, corn, potatoes, and garlic butter wrapped in foil packets for an easy campsite dinner.
Check out this recipe
Cowboy Beef & Bean Skillet
Groundbeef, beans, corn, onions, and cheese cooked in one skillet.
Check out this recipe
Old Bay Shrimp Salad Wraps
A cool, no-cook meal ideal for hot campground afternoons.
Check out this recipe
Loaded Campfire Nachos
A foil-pan meal cooked with indirect campfire heat. This ties directly into the future Outdoor Oven article concept.
Check out this recipe
Dutch Oven Italian Sausage & White Bean Stew
Nothing says campground comfort quite like a hearty Dutch oven simmering over the fire.
Check out this recipe
Posted in One-Pot Meals

Dutch Oven Italian Sausage & White Bean Stew

Posted on by simplegoodfood

Nothing says campground comfort quite like a hearty Dutch oven simmering over the fire. This Dutch Oven Italian Sausage & White Bean Stew combines savory Italian sausage, tender vegetables, creamy white beans, and tomatoes into a rich, satisfying meal that’s easy to make whether you’re cooking over campfire coals or on a camp stove.

It’s filling enough to satisfy hungry campers while using simple pantry staples that are easy to pack. Serve with crusty bread or biscuits to soak up every last spoonful.

simplegoodfood's avatarsimplegoodfood

Dutch Oven Italian Sausage & White Bean Stew

Nothing says campground comfort quite like a hearty Dutch oven simmering over the fire.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 pound Italian sausage mild
  • 1 tablespoon olive oil if needed
  • 1 medium onion diced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes optional
  • 2 15-ounce cans cannellini or Great Northern beans, drained and rinsed
  • 1 14.5-ounce can diced tomatoes
  • 3 cups low-sodium chicken broth
  • 2 cups baby spinach
  • Salt and black pepper to taste
  • Fresh parsley or grated Parmesan for garnish optional

Method
 

  1. Heat the Dutch oven over medium heat or campfire coals.
  2. Brown the Italian sausage, breaking it into bite-sized pieces.
  3. Add onion, carrots, and celery. Cook for about 5 minutes until beginning to soften.
  4. Stir in garlic, Italian seasoning, oregano, and red pepper flakes. Cook 1 minute.
  5. Add beans, diced tomatoes with their juices, and chicken broth.
  6. Bring to a gentle boil.
  7. Reduce heat and simmer for 25–30 minutes until vegetables are tender.
  8. Stir in spinach during the final 2–3 minutes until wilted.
  9. Taste and season with salt and pepper.
  10. Garnish with parsley or Parmesan if desired.

Notes

Serving Suggestions
Serve with:
  • Crusty French bread
  • Dutch oven biscuits
  • Garlic toast
  • Small side salad
  • Fresh fruit for dessert
Storage
Refrigerate leftovers for up to 3 days.
Reheat gently on the stove or over the campfire.

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Posted in Heat & Eat

Loaded Campfire Nachos

Posted on by simplegoodfood

Loaded Campfire Nachos are proof that campground cooking can be both easy and impressive. Instead of placing food directly over the flames, this recipe uses indirect heat to turn your campfire into an outdoor oven. Layers of tortilla chips, seasoned beef, beans, cheese, and toppings cook together in a foil pan until hot and melty. Whether you’re feeding hungry campers or looking for a fun meal to share around the fire, these nachos are always a crowd-pleaser.

simplegoodfood's avatarsimplegoodfood

Loaded Campfire Nachos

A foil-pan meal cooked with indirect campfire heat. This ties directly into the future Outdoor Oven article concept.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 1 tablespoon taco seasoning
  • ¼ cup water
  • 1 15-ounce can black beans, drained and rinsed
  • 8 ounces tortilla chips
  • 2 cups shredded Mexican-blend cheese
  • 1 jalapeño sliced (optional)
  • 1 Roma tomato diced
  • 2 green onions sliced
Optional Toppings
  • Salsa
  • Guacamole
  • Sour cream
  • Sliced black olives
  • Fresh cilantro

Method
 

Cook the Beef
  1. Heat a skillet over medium heat.
  2. Brown the ground beef until fully cooked.
  3. Drain excess grease if needed.
  4. Stir in the taco seasoning and water.
  5. Cook for 2–3 minutes until the seasoning is absorbed.
Assemble the Nachos
  1. Spray a disposable foil pan lightly with cooking spray.
  2. Spread half of the tortilla chips in the pan.
  3. Top with half of the beef mixture.
  4. Add half of the black beans.
  5. Sprinkle with half of the cheese.
  6. Repeat the layers with the remaining chips, beef, beans, and cheese.
  7. Add jalapeño slices if using.
Prepare the Campfire
  1. Build a campfire and allow it to burn down to a good bed of coals.
  2. Push the majority of the coals to one side of the fire ring.
  3. Place a grill grate over the fire ring.
Cook the Nachos
  1. Place the foil pan on the cooler side of the grate away from the direct heat.
  2. Cover the pan loosely with foil.
  3. Cook for 15–20 minutes, until the cheese is melted and bubbly.
Finish and Serve
  1. Carefully remove the pan from the fire.
  2. Top with diced tomato and green onions.
  3. Add any desired toppings.
  4. Serve immediately.

Notes

Storage & Reheating Tips
  • Nachos are best eaten fresh.
  • If leftovers remain, store toppings separately.
  • Reheat in a skillet or foil pan on the grill.
  • Avoid microwaving if possible, as the chips can become soggy.
Posted in Arrival Day Dinner, Cold/No Heat Meals

Old Bay Shrimp Salad Wraps

Posted on by simplegoodfood

When summer temperatures climb, sometimes the best campground dinner is one that doesn’t require heating up the grill or camp stove. These Old Bay Shrimp Salad Wraps are cool, refreshing, and packed with flavor. Tender shrimp are tossed in a light dressing seasoned with Old Bay, then wrapped in soft tortillas with crisp lettuce and crunchy vegetables. They’re perfect for hot afternoons, beachside campsites, and RV travelers looking for a quick meal with minimal cleanup.

simplegoodfood's avatarsimplegoodfood

Old Bay Shrimp Salad Wraps

A cool, no-cook meal ideal for hot campground afternoons.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 pound cooked shrimp peeled, deveined, and chopped
  • ¼ cup light mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon lemon juice
  • ¼ teaspoon black pepper
  • 2 celery stalks finely diced
  • 2 green onions sliced
  • 1 cup shredded lettuce
  • 4 large flour tortillas
  • Optional: sliced tomato or cucumber

Method
 

Prepare the Shrimp Salad
  1. In a large bowl, combine the mayonnaise, Greek yogurt, Old Bay seasoning, lemon juice, and black pepper.
  2. Stir until smooth.
  3. Add the chopped shrimp, celery, and green onions.
  4. Mix until everything is evenly coated.
Assemble the Wraps
  1. Lay the tortillas flat on a clean surface.
  2. Divide the lettuce evenly among the tortillas.
  3. Spoon the shrimp salad onto the center of each tortilla.
  4. Add tomato or cucumber slices if desired.
Wrap and Serve
  1. Fold in the sides of each tortilla.
  2. Roll tightly into wraps.
  3. Slice in half and serve immediately.

Notes

Storage & Reheating Tips
  • Store the shrimp salad separately from the tortillas if making ahead.
  • Keep refrigerated and use within 2 days.
  • Assemble wraps just before serving to prevent sogginess.
  • Not recommended for freezing.
Posted in One-Pot Meals

Cowboy Beef & Bean Skillet

Posted on by simplegoodfood

When you need a filling campground dinner that doesn’t require a sink full of dishes, this Cowboy Beef & Bean Skillet gets the job done. Ground beef, beans, corn, onions, and seasonings come together in one pan for a hearty meal that’s perfect after a day of hiking, fishing, or exploring. Whether you’re cooking on a camp stove, propane burner, or electric skillet, this recipe delivers big flavor with minimal fuss.

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Cowboy Beef & Bean Skillet

Groundbeef, beans, corn, onions, and cheese cooked in one skillet.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 1 small onion diced
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 1 10-ounce can diced tomatoes with green chilies, undrained
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 2 green onions sliced (optional)

Method
 

Brown the Beef
  1. Heat a large skillet over medium heat.
  2. Add the ground beef and onion.
  3. Cook until the beef is browned and the onion is softened.
  4. Drain excess grease if needed.
Add the Remaining Ingredients
  1. Stir in the beans, corn, diced tomatoes with green chilies, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
  2. Bring the mixture to a gentle simmer.
  3. Cook for 8–10 minutes, stirring occasionally, until heated through.
Finish the Dish
  1. Sprinkle the cheddar cheese evenly over the top.
  2. Cover the skillet with a lid or foil.
  3. Cook for 2–3 minutes until the cheese melts.
Serve
  1. Remove from heat.
  2. Garnish with sliced green onions if desired.

Notes

Storage & Reheating Tips
  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat in a skillet over medium-low heat or in the microwave.
  • Leftovers also make an excellent filling for burritos or loaded baked potatoes.
Posted in Foil Packets

Garlic Butter Shrimp & Corn Foil Packets

Posted on by simplegoodfood

These Garlic Butter Shrimp & Corn Foil Packets are one of the easiest campground meals you’ll ever make. Everything cooks together in a sealed foil packet, creating a flavorful dinner with almost no cleanup. Tender shrimp, sweet corn, baby potatoes, and a garlic butter sauce make this meal feel like a mini shrimp boil without hauling out a giant stockpot. Perfect for campfires, charcoal grills, or gas grills.

simplegoodfood's avatarsimplegoodfood

Garlic Butter Shrimp & Corn Foil Packets

Shrimp, corn, potatoes, and garlic butter wrapped in foil packets for an easy campsite dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 12 ounces baby potatoes halved
  • 2 ears corn cut into 1-inch rounds
  • 1 tablespoon olive oil
  • 3 tablespoons melted butter
  • 3 cloves garlic minced
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley optional
  • Heavy-duty aluminum foil

Method
 

Prepare the Potatoes
  1. Place the halved baby potatoes in a microwave-safe bowl.
  2. Microwave for 4–5 minutes until slightly tender.
  3. Allow to cool for a few minutes.
Make the Garlic Butter
  1. In a small bowl, combine the melted butter, garlic, Old Bay seasoning, paprika, salt, pepper, and lemon juice.
Assemble the Packets
  1. Cut four large sheets of heavy-duty foil.
  2. Divide the potatoes evenly among the foil sheets.
  3. Add the corn rounds.
  4. Top each packet with an equal portion of shrimp.
  5. Drizzle the garlic butter mixture evenly over all four packets.
Seal the Packets
  1. Fold the foil over the ingredients and seal tightly, creating four packets.
Cook
  1. Place packets on a preheated grill or campfire grate over medium heat.
  2. Cook for 20–25 minutes, turning once halfway through cooking.
  3. Carefully open one packet to ensure the shrimp are pink and the potatoes are tender.
Serve
  1. Open the packets carefully to avoid steam burns.
  2. Sprinkle with parsley if desired.
  3. Serve directly from the foil packets for easy cleanup.

Notes

Storage & Reheating Tips
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheat gently in a skillet over medium-low heat.
  • Shrimp are best when eaten fresh, so plan for minimal leftovers.