7 Easy Meal Ideas for Camping and RVing

Hungry? Of
course you are. But what can you cook while camping and RVing? Keep it simple
with these make ahead and reheat
recipes! 

Breakfast
Burritos

• Fill a large
  flour tortilla with your favorite ingredients: Scrambled eggs, diced
  potatoes, sausage, bacon, ham, onions, peppers, pork, green chili, and cheese
  – whatever you love.
• Roll them up and wrap them
  individually in aluminum foil. Freeze 6-8 burritos together in a gallon zip
  top bag for easy storage and packing.
• Warm up your
  burritos, still wrapped in aluminum, in your oven, on your stovetop in a pan
  with a lid, or on your grill.
• Turn them frequently to
  evenly warm them up and crisp them.

Breakfast
Sandwiches

• Cut your favorite
  style English muffin or bagel in half.
• Top the bottom
  half with scrambled eggs or a fully cooked poached egg, Canadian bacon,
  sausage patties and your favorite cheese.
• Add the top
  half to make a ‘sandwich,” wrap each one in aluminum foil and freeze 6-8
  individual servings in a gallon zip top bag for easy storage and
  packing.
• Heat up your aluminum-wrapped sandwiches in the
  oven, on the stovetop, in a pan with a lid or on your
  grill.
• Turn them frequently to evenly warm them
  up.

Chicken
Pockets

• Take a large piece of
  heavy-duty foil and place ¼ cup of precooked rice on it topped with one 6-8
  oz chicken breast, seared on each side and pre-cooked to “almost
  done.”
• Add your favorite sliced veggies – peppers, onions,
  mushrooms.
• Close the aluminum over the top and sides, and
  secure it with tightly rolled folds.
• Freeze individual
  servings together in a gallon zip top bag.
• Warm your
  aluminum-wrapped pockets in the oven, on the stovetop in a pan with a lid, or
  on your grill.
• Substitute any of your favorite meats for
  the chicken breast for some
  variety!

​Easy Sliced
Beef

• At home, cook round, flank,
  sirloin steak or even a whole pork loin to a pink center, searing each side
  to lock in the juices.
• Slice thin and place in a
  disposable aluminum pan.
• Add one can of Campbell’s French
  Onion Soup and one can of water.
• Cover tightly with
  aluminum foil and freeze.
• Warm the meat slowly in your
  oven or on your grill.
• Compliment it with your favorite
  sides.
• This method also works great for BBQ beef, pulled
  pork, and even meatballs and
  sauce.

Chicken Green Chile
Casserole

• Brown 4 chicken breasts
  in a stove top pan and cook thoroughly.
• Cut each breast
  into ½ inch cubes.
• Drain a 14 oz can of whole green
  chilies, and cut the chilies into large chunks.
• Coarsely
  chop ½ of a medium onion.
• Combine all ingredients
  together with one can of Campbell’s Cream of Chicken Soup and ½ can of
  water.
• Place two flour tortillas on the bottom of a
  disposable aluminum pan, layer 1/3 of the chicken chili mixture, then top
  with shredded cheddar cheese.
• Repeat layering until
  you’ve completed three layers of the chicken mixture, ending with the cheese
  layer.
• Cover with aluminum foil and seal tightly and
  freeze.
• Heat the casserole in your
  oven.
• For easy, individual servings of this great dish,
  you can prepare it slightly differently but get the same great taste. Roll
  about 1/3 cup of the chicken mixture and cheese in a flour tortilla and wrap
  it up in aluminum foil. Freeze individual servings, and then warm them in
  your oven, on the stovetop or on your
  grill.

Mushroom Pork
Chops

• Dust six thinly sliced
  boneless pork chops in flour, then brown them over medium heat until
  thoroughly cooked.
• Place cooked chops in a disposable
  aluminum pan, top them with 1/2 of a medium onion, thinly sliced, and add ¼
  lb sliced mushrooms.
• Pour in a can of Campbell’s Golden
  Mushroom Soup and one can of water.
• Cover with aluminum
  foil, seal tightly and freeze.
• Heat in oven until tender,
  or warm the pork chops over the grill. Just be sure to stir the mixture frequently
  to avoid burning the
  bottom.

Marinated
Meats

• Trim chicken breasts to
  portion sizes or cut pork, beef or chicken into 1-inch
  chunks.
• Cover them with your favorite marinade, then
  freeze in a zip top bag for storage.
• Frozen servings will
  help keep your foods cold while you’re traveling, and as they defrost, the
  meat will naturally marinate inside the bag.
• Add fresh
  cut peppers, onions, and mushrooms to presoaked wooden skewers to make great
  tasting kabobs.
• Zip top bag marinating also works great
  for fish fillets and shrimp.