We like to eat and eat well when we are camping! However, we would rather be at the lake, hiking, biking or just playing around rather than being tied to camp doing onorous meal prep.
I do not pre-plan my trips to death, but the one thing I do plan is my meals. I have found that this saves time and money. You cut down on preparation time, and food wastage by knowing what you will be eating for each meal. Meal plan preparation comes from when I was in Girl Guides and we had to plan and shop for our assigned meals for our weekend camps.
I try to keep meal times easy and fun but most of all I want to minimize meltdowns of two hungry kids by making a part of the meals ahead of time.
For example, before leaving I will cook ahead:
a roast, chicken, ham, Chilli, Sloppy Joe meat, Taco meat, Fajita meat, or meatballs (substitute veggie/soy instead of meat as alternative). For those quick snacks and breakfasts, I will bake cookies, muffins and pancakes.
Cool and place items in Ziploc bags. Lay bag as flat as possible and take as much air out of bag before sealing. We use a straw to suck the air out. We then label the bag and freeze.
I will cut and bag veggies for fajitas or as sides and place in refrigerator until needed.
BBQing is a given for us when we are camping. To make this easier before leaving I:
Create marinate for my meat. Place meat in ziplock bags and pour marinade in bag. Carefully Lay the bag as flat as possible and take as much air out of bag prior to sealing. We use a straw to suck the air out. We then label the bag and freeze.
One of our Fav recipes is an Indonesian Beef or Chicken Skewer
1/4 cup Soy Sauce
3 TBSP BBQ Sauce (your fav.)
1/4 cup Mango Chilli Sauce
1/4 cup Maple Syrup
2 TBSP Hot and Sweet Mustard
2 Garlic cloves minced
2 lbs Steak rib-eye, minute, flank or boneless skinless chicken breast – your choice
Cut into 1/4 inch thick strips (cut when meat still partially frozen or with a really sharp knife)
Bamboo skewers that have been soaking in water for at least 15 minutes
Thread the meat in a wavy pattern on the skewer. cut of pointy ends of skewers and place in a heavy-duty Ziploc freezer bag(s). If using more than one bag, place marinade equally in the number of bags. Lay bag as flat as possible and take as much air out of bag before sealing. We use a straw to suck the air out. We then label the bag and freeze.
2 TSP. olive oil
2 TBSP. minced onion
2 garlic cloves minced
1/2 TSP. ginger power
1/4 Cup mango chilli sauce
3 TBSP. lime juice
1/2 Cup hot water
1 TBSP. dark brown sugar
1/2 Cup smooth peanut butter
I will place all ingredients in a glass bowl and microwave for two minutes. I will stop and stir after a minute. Cool the dipping sauce and place in Ziploc bag. Lay bag as flat as possible and take as much air out of bag prior to sealing. We use a straw to suck the air out. We then label the bag and freeze.
Take out kabobs and dip from freezer a few hours before you want to cook. Preheat BBQ for five minutes. Set temperature to medium. Place kabobs on grill and cook between 8 – 11 minutes. Turn kabobs frequently. Warm up dipping sauce and enjoy with veggie kabobs, salad or bread.