Camping Recipes

Shared by Shelley Lauzon

Shelley and Claude Lauzon are avid canoe campers based in Cornwall, ON, Canada. Thank you for sharing your camping recipes with us.

Shelley’s Camping Recipes:

Spam Chimichangas

Clam Chowder

Applesauce-Oatmeal Pancakes

Flat Bread

Spam Chimichangas

A quick and easy meal with no clean up. Cook and eat from foil and pack out foil.

Servings: 2

Ingredients:

2–3 oz. foil Spam packages
⅓ cup dried salsa sauce
3 Tbsp. dried onions
2 large flour tortillas
½ cup shredded cheddar cheese

At Home:

Salsa can be dehydrated just like dehydrating tomato sauce.

Package all ingredients into separate Ziploc bags and pack two pieces of foil.

At the Campsite:

Rehydrate onions and salsa sauce.

Combine spam, onions and salsa sauce in a Ziploc bag and mix.

Squeeze meat mixture from Ziploc bag down center of tortillas.

Add ¼-cup cheddar cheese to each.

Fold two sides over filling: fold ends down. Wrap in foil and place either above hot coals or in frying pan until golden in color and cheese is melted.

Clam Chowder

Here’s an easy, one-pot camping recipe that uses packaged soup and instant mashed potatoes.

Servings: 2–4

Ingredients:

1 package cream of potato soup mix
1 cup instant mashed potatoes
1 can or foil pouch of clams
1–2 Tbsp. dried chives

At Home:

Package instant potatoes and chives in separate Ziploc bags.

At the Campsite:

Cook soup according to package directions. Add clams along with water in can. Have each person add instant potatoes and dried chives to their bowl of soup to desired consistency, or just add the instant potatoes to the pot after you take the pot off the stove.

Applesauce-Oatmeal Pancakes

Servings: 3–4

Ingredients:

1¼ cups rolled oats
½ cup almond flour
2 Tbsp. ground flaxseed
½–1 tsp. cinnamon
1 Tbsp. coconut sugar (or brown)
1 scoop vanilla protein powder
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup unsweetened apple sauce
4 tsp. egg white powder
¼ cup soy or skim milk powder
1 tsp. vanilla extract
1 tsp. lemon juice
Oil for cooking

At Home:

Dehydrate applesauce and pack into Ziploc bag. Blend oats in food processor or high speed blender until it resembles flour. Transfer to large Ziploc bag along with rest of dry ingredients. Pack vanilla extract, oil and lemon juice in small containers.

At the Campsite:

Rehydrate applesauce with water.

Pour dry ingredients into pot for mixing along with rehydrated applesauce, vanilla extract, lemon juice and 1¼ cups water.

Heat oil in pan over medium-high heat.

Pour batter in pan and cook until small bubbles start to form 3 to 5 minutes or until browned. The bottom of the pancakes should be fully cooked and easily flipped.

Flip and cook another 2 to 3 minutes until browned.

Topping Suggestions:

Can be served with maple syrup or berry topping. To make berry topping at home, cook frozen berries with a little sweetener of choice on stove until it thickens. Dehydrate into berry leather. Pack in Ziploc bag. In camp, tear berry leather into small pieces and add an equal amount of hot water to rehydrate back into a sauce.