Camping is a great way to get outdoors and enjoy nature. It can also be a lot of fun to cook over the campfire. However, if you’re not prepared, cooking can be a challenge. One thing that many people don’t think about is that you may not have access to a refrigerator while camping. This can make it difficult to cook some of your favorite recipes. In this blog post, we will share 10 camping recipes that don’t require a refrigerator!
What Camping Recipes Don’t Require a Refrigerator?
It’s the middle of summer and you’re out camping with your friends. You’ve been looking forward to this trip for weeks, and it’s finally here! You set up your campsite and start cooking dinner. However, when you go to get your food from the cooler, you realize that all of your food is spoiled. What do you do?
You could try to find a grocery store in the area, but you don’t want to leave the campground. You also don’t want to eat anything that’s been cooked over the campfire. Luckily, we have some great camping recipes that don’t require a refrigerator! So, instead of going hungry, try one of these recipes.
Here are 10 camping recipes that don’t require a refrigerator:
This is a classic camping recipe that doesn’t require any refrigeration. All you need are some potatoes, butter, and salt!
- Potatoes – diced into small pieces (about the size of a quarter)
- Butter – melted or in the sun until it’s soft enough to spread with your fingers like an oil slick on water
- Salt to taste (optional)
- Wash your hands and clean them with soap or hand sanitizer. Then, wash the potatoes under running water before dicing them into small pieces about four inches square each cut piece will make two servings). I like using Russet Potatoes because they have a higher starch content so they hold their shape better when cooked, but any type of potato will do.
- Place the diced potatoes in a large ziploc bag or a bowl and pour melted butter over them making sure to coat all of the pieces. Add salt if desired (I like using garlic salt).
- Close the bag tightly (or cover the bowl) and shake or stir until all of the potatoes are coated with butter.
- Spread out a piece of heavy-duty aluminum foil (at least 12 inches square). Place the potato mixture in the center, and fold up the edges of the foil so that it makes a little pouch. Make sure that there aren’t any holes poked into the foil or it will leak butter when cooked on hot coals (and we don’t want that!).
- Place this pouch directly in your campfire’s hot ashes for up to 20 minutes. To check if they’re done, open up one of the pouches and see how soft the potatoes are (they should be tender enough to eat with a fork). If they’re not done yet, replace the pouch and cook for another five minutes.
- Once they’re done, remove them from the campfire and enjoy!
- Instead of butter, try using olive oil or canola oil.
- Add some shredded cheese, bacon bits, or green onions to the potatoes before cooking them.
Add some spices like garlic powder or paprika for extra flavor!
These potatoes are delicious on their own, but they also go well with sausages and hot dogs cooked over the fire too! You can even make a complete meal out of this recipe by adding chili beans to your potato mixture before wrapping it up in foil and cooking it over hot coals.
We hope that you enjoy this recipe! If you try any variations, please let us know how they turn out! Happy camping 🙂
- 1 package hot dogs
- Grill or fry the hot dogs.
- Serve with your favorite toppings.
Variations: For a spicy version, try using Italian sausage instead of regular hot dogs. You can also add some chili beans to the mixture before wrapping it up in foil and cooking it over hot coals. If you’re feeling adventurous, swap out your standard condiments for something more exotic like mango chutney or guacamole!
Grilled Cheese Sandwiches
- 8 slices bread
- 4 tablespoons butter, softened
- 8 ounces cheddar cheese, shredded
Butter one side of each slice of bread. Place cheese on unbuttered sides of bread, and close sandwiches with buttered sides out. Grill sandwiches over medium heat on a griddle or in a skillet until golden brown, about 3 minutes per side.
Variations: Try using different types of cheese for your grilled cheese sandwiches! We recommend using something like Swiss, brie, or blue cheese. You could also add some sliced ham, turkey, or bacon to the mix!
Chili Con Carne
- 1 pound ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 cup chopped fresh cilantro
In a large pot over medium heat, cook the ground beef until it’s no longer pink. Drain off the fat and return the meat to the pot with onions, garlic, green pepper, chili powder, cumin, oregano, salt and black pepper. Cook for about five minutes or until vegetables are tender-crisp stirring occasionally; drain any excess liquid if necessary.
Add the beef broth and bring to a boil; reduce heat, cover pot tightly with aluminum foil and simmer for 30 minutes or until liquid is reduced by half.
Add kidney beans, black beans, pinto beans to chili along with tomatoes (with juice) plus cilantro. Bring back up to a simmer then remove from heat immediately; serve hot.
Variations: You can add other types of beans to this recipe if you like, such as garbanzo or white Northern beans! You could also swap out ground beef for ground turkey if desired (or even soy crumbles). Add some chopped green chilis along with the diced tomatoes in step three to give it a little more heat. Top with shredded cheese, diced avocado, or sour cream when serving for extra deliciousness!
- Salmon fillets (about one per person)
- Olive oil
Salt & pepper to taste (or any other seasonings you like) Instructions: Rub the salmon with olive oil and sprinkle on some salt or pepper. Grill over medium heat for about five minutes per side until cooked through completely but still moist inside when cut open with a fork! Serve hot, cold, or at room temperature.
Variations: You can use any type of fish you like for this recipe! Try tilapia, catfish, swordfish, tuna steak…the possibilities are endless! Add some lemon slices to the grill along with your files so that they get nice and charred before serving them alongside those beautiful fillets; it’s delicious in every bite.
Ingredients: Apples (cored and cut into cubes) Bananas (peeled and sliced thin) Kiwis (peeled and quart) Strawberries (halved or quartered) Blueberries Grapes (seedless and cut in half)
Instructions: In a large bowl, mix together all of the fruits listed above. Serve chilled or at room temperature. Enjoy!
Variations: This recipe is easily adaptable to your taste preferences- feel free to omit any fruit you don’t like, or add in some that you do! We also love adding a little bit of honey or maple syrup when we make our fruit salads for an extra sweetness and flavor dimension. If it’s a hot day, try freezing some of the fruit beforehand so that your salad will be nice and frosty. Add in some chopped nuts or seeds for added texture.
Campfire Bacon and Egg Breakfast Sandwich
- Four slices of bread Six strips bacon Two eggs Salt & pepper to taste (or other seasonings)
Place the bacon on a sheet pan lined with aluminum foil.
Wrap up tightly so that it’s secure from falling apart during transport; place this in your cooler until ready for use later on.
Heat up oil or butter over medium heat then crack two eggs into frying pans at once with one piece each side by laying them flat next to each other instead of stacking top-to-bottom like normal scrambled eggs would be cooked because it’ll just fall apart that way.
Once the edges of the eggs have started to set, flip them over and let them cook for another minute or two until done; remove from heat. Slice the bread into four equal pieces then assemble your breakfast sammie by layering bacon, egg, and a sprinkle of salt and pepper (or any other desired seasonings). Enjoy!
Variations: You could also try using ham or sausage in place of the bacon if you prefer- just make sure that everything is cooked through before assembling your sandwich. Feel free to add avocado, cheese, tomato, or any other desired toppings as well!
Campfire Popcorn Ingredients:
- One cup popcorn kernels Salt to taste (or any other seasonings)
- Oil for coating pan
- Coat a large pot or dutch oven with oil then heat over medium-high heat until shimmering but not smoking.
- Add in three-quarters of the popcorn kernels and shake them around so they’re well-distributed; cover (lid should fit snugly on top).
- After about five minutes, you’ll hear popping sounds coming from inside your pot which means it’s time to take off the lid and stir everything up again before putting back on top while also shaking every now again as needed during the cooking process–about 30 seconds between each stir/shake.
- Once the popping has slowed down to a couple of pops every few seconds, remove from heat and allow to cool for a minute or two before transferring to a paper bag or bowl. Add salt (or any other desired seasonings) and enjoy!
Variations: You could also try different variations of this recipe by adding in some melted butter, sugar, or even chocolate chips into the mix before cooking.
If you have any leftover popcorn after making this recipe, feel free to store it in an airtight container for snacking on later.
- Two tablespoons olive oil One large onion, diced Three cloves garlic, minced Two tablespoons chili powder
- One teaspoon cumin Half teaspoon smoked paprika
- One can (14. oz) black beans, drained and rinsed
- One can (14. oz) diced tomatoes
- Two cups vegetable broth or water Salt and pepper to taste
Optional toppings: Shredded cheese Sour cream Sliced jalapeno peppers
In a large pot or dutch oven, heat the olive oil over medium heat until shimmering. Add in the onions and garlic and cook until softened, stirring occasionally.
Stir in the chili powder, cumin, smoked paprika, black beans, tomatoes with their juice, vegetable broth/water, salt, and pepper.
Bring to a simmer then cook for about 30 minutes stirring occasionally. If the chili starts to look too thick, add in a little more vegetable broth/water.
Serve with shredded cheese, sour cream, and sliced jalapeno peppers (if desired). Enjoy!
Variations: You could also try adding in some ground beef or turkey, diced green bell peppers, or even corn into this recipe. If you have any leftover chili after making this recipe, feel free to store it in an airtight container for snacking on later.
- One large flour tortilla (or two small ones)
- One egg Salt and pepper to taste
Desired toppings: Shredded cheese Salsa Diced onion or green bell peppers Sliced avocado
Heat a pan over medium heat for about five minutes before adding in some oil or butter so it gets nice and hot but not burning.
Crack open one egg onto the middle of your tortilla, sprinkle with salt and pepper then fold up both sides towards each other like you’re wrapping something around itself- this will create an envelope shape that holds all of our ingredients inside while also keeping them from leaking out too much during the cooking process!
You can also use another type of wrapping paper if desired instead since most stores sell these types nowadays (and they’re cheaper).
If using another type of wrapping paper instead, just place your egg directly on top before folding up both sides towards each other again but this time making sure that all edges meet perfectly together without any gaps left open so no air will escape from inside while cooking process takes place because otherwise, it could cause problems during cooking.
We hope that you enjoy these recipes! If you try any variations, please let us know how they turn out! Happy camping 🙂
Short & Quick GraBs
This is one of the easiest camping recipes that you can make. You don’t even need to bring bread! Just cut up all of your meat and veggies, put them inside a tortilla shell, and you’re good to go! Hummus – I know what you are thinking…humus? Yes, hummus! All you need is a can of chickpeas, tahini sauce, garlic, lemon juice, and olive oil. Mix it all together in a food processor and you’re done!
Baked potatoes are delicious, and they’re easy to prepare when you go camping. All you have to do is wrap the potato in aluminum foil, put it on a grill or directly in the fire, and wait until it’s finished cooking.
Rice bowls are an easy camping recipe that don’t require a refrigerator. They’re also another meal that you can cook directly on the grill or in the fire.
You need to start by bringing all of your ingredients with you if you are planning on making rice bowls for camping. This includes rice, vegetables, spices, and proteins like chicken or beef. You will also need a pot and a stove.
To prepare the rice bowl you first need to bring your water to a boil on the stove, then add in your spices and other ingredients. Once the rice is cooked, all you have to do is assemble it into a bowl with your desired toppings such as cheese or avocado!
This is another simple camping recipe that doesn’t require a refrigerator. You just take your ingredients and wrap them up in aluminum foil, then place them directly on the grill until they’re finished cooking.
Grilled Cheese Sandwiches
Grilled cheese sandwiches are an easy camping recipe to make without a refrigerator. Once you’ve completed this recipe, you’ll never want to make grilled cheese in any other way!
You will need bread for this camping meal idea, and you can choose between sourdough or sandwich bread. You also need butter and your favorite type of cheese. You don’t even need a frying pan! Just heat up the griddle on the stove over the fire and cook the sandwich for 3-4 minutes per side.
You can add a little twist to your camping trip by preparing some amazing camping recipes that don’t require a refrigerator! It will save you from having to order pizza or running back and forth from the store, so anyone can enjoy these easy campfire meals.