So I’ve covered yer non-perishable staple foods in my Camper Comfort Foods blog post and now I’m going to tackle the perishables –food that should be in the fridge or freezer.
This is a little more difficult to outline because your family’s eating habits are probably somewhat different from mine. So I’ve given you my list for a five day camp-out. Here’s my basic camping menu plan for 5 – 7 days. For weekend trips it’s pared down of course.
Again, make this yer own by taking the basic concepts and customizing it to yer families eating habits.
- · Eggs Benedict
- · Bacon, eggs & toast (or fried potatoes if we have leftovers)
- · Pancakes and bacon
- · Cereal
- · Toast and peanut butter, jam &/or Nutella
- · Breakfast wraps (this is usually scrambled eggs and cheese with left over meat &/or potatoes)
Lunches –sometimes we all eat lunch together; other times we eat when we’re hungry. Below are options for both scenarios:
- · Ham and cheese (or grilled cheese) sandwiches & soup
- · Peanut butter, jam &/or Nutella sandwich
- · Wraps (using salad, cheese, salad dressing or dip and leftover meats)
- · Mac ‘n’ cheese
- · Tuna or salmon sandwiches (or flavoured tuna on rice crackers)
- · Soup and toast or sandwiches
- · Beans on toast
- · Leftovers
Dinners –this is the one meal that I plan in advance. Although I don’t decide ahead of time in which order I’ll cook each meal, I know what I’ll be making for each meal. I also like to cook those meals that I expect leftovers from earlier in the trip so we have more lunch options. Below is a sample menu; I do like to mix it up:
- · Chicken breasts, marinated with potatoes (mashed, scalloped or fresh) and salad
- · Steaks (prepared with my sister’s recipe), baked potatoes with bacon, sour cream and chives and grilled onions and mushrooms (or other veg)
- · Burgers or sliders with Caesar salad –I like my burgers with bacon, blue cheese and hickory smoked mayo so I pack these things in addition to what’s on the list below
- · Pork chops with Greek seasoning or marinade, rice and Greek salad
- · BBQ Beef ribs (boiled ahead of time), fettuccini Alfredo and salad
- · Smokies with salad
Fridge –make sure fridge is turned on ahead of time so it’s cold when you pack your food. For longer trips we also pack a cooler full of ice for extra storage space and to keep drinks cold.
Bread, buns, wraps, English muffins –if you don’t store this in the fridge (or cooler) it can go moldy fast if the weather is hot.
Eggs, Sliced ham, Bacon, Butter or margarine, Jam, Pancake syrup, Milk
Cheese –I pack feta and Parmesan in addition to cheddar (for Greek and Caesar salads) as well as blue cheese for my burgers
Salad fixin’s –for me that’s lettuce, tomato, cucumber, red peppers and fresh black olives.
Vegetables –at a minimum I like to have mushrooms on hand for grilling and carrots for snacking but I’ll often just bring whatever I have in my fridge at home that I want to use up.
Onions, Potatoes, Chives, Sour cream, Yoghurt, Cheese strings
Salad dressing –you can also make yer own if you’ve used my packing list
Tabasco & Worcheshire sauce, Lemon juice, BBQ sauce, Salsa, hummus &/or other dip for tortilla chips
Freezer –same as the fridge
Burgers or sliders, Smokies, Chicken breasts, Steaks, Pork chops, Ribs
Freezies –for the kids
So, same deal as before; hopefully I’ve sufficiently covered the bases. Let me know if I haven’t.
And, since we’re kinda on the subject, here are some cool sites on menu planning…