18 Adventurous Backpack Battles Recipes for Camping

Ready to level up your campfire cooking game? Whether you’re fueling up after a long hike or just craving something beyond basic trail mix, these 18 Adventurous Backpack Battles Recipes are packed with flavor, easy prep, and serious outdoor vibes. From one-pot wonders to no-fuss feasts, we’ve got your next camping menu covered—because roughing it doesn’t mean skimping on taste!

Trail Mix Energy Bites

These no-bake Trail Mix Energy Bites are the perfect grab-and-go snack—packed with nuts, seeds, and just enough sweetness to satisfy cravings without a sugar crash.

• 1 cup old-fashioned rolled oats
• 1/2 cup creamy peanut butter
• 1/3 cup honey
• 1/4 cup mini chocolate chips
• 1/4 cup chopped almonds
• 1/4 cup sunflower seeds
• 1 tsp vanilla extract
• 1/4 tsp salt

1. In a large bowl, mix the rolled oats, peanut butter, honey, vanilla extract, and salt until fully combined.
2. Fold in the mini chocolate chips, chopped almonds, and sunflower seeds until evenly distributed.
3. Roll the mixture into 1-inch balls (about 1 tbsp each) and place them on a parchment-lined tray.
4. Chill in the fridge for 30 minutes to firm up before serving.

The crunch of almonds and sunflower seeds pairs perfectly with the creamy peanut butter, making these bites irresistible for hikes or midday pick-me-ups.

Tip: For a firmer texture, freeze the bites for 15 minutes before transferring to the fridge.

One-Pot Pasta Primavera

This vibrant one-pot pasta primavera is a fuss-free way to pack in seasonal veggies and creamy comfort—no draining required!

Ingredients:

• 12 oz linguine or fettuccine
• 3 cups low-sodium vegetable broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small yellow onion, thinly sliced
• 1 medium zucchini, halved and sliced
• 1 cup cherry tomatoes, halved
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped

Instructions:

1. In a large pot or Dutch oven, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and 1 sliced onion; sauté for 3 minutes until fragrant.
2. Add zucchini, cherry tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes, stirring occasionally.
3. Break linguine in half and add to the pot along with 3 cups vegetable broth and 1 cup heavy cream. Stir well, ensuring pasta is submerged.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is al dente and liquid is creamy.
5. Remove from heat and stir in 1/2 cup Parmesan cheese and 1/4 cup fresh basil.

The magic? The starchy pasta water thickens into a velvety sauce while the veggies stay crisp-tender—no mushy noodles here!

Tip: Swap in asparagus or bell peppers for seasonal flair.

Campfire Chili Con Carne

This smoky, hearty chili is made for cozy nights under the stars—but it’s just as satisfying simmered on your stovetop.

Ingredients

• 1 lb ground beef (80/20 blend)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook, breaking it up, until browned (5–6 minutes). Drain excess fat.
2. Add the onion, bell pepper, and garlic; cook until softened (4–5 minutes). Stir in 2 tbsp tomato paste, 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; toast for 1 minute.
3. Pour in the diced tomatoes, kidney beans, and 2 cups beef broth. Bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally, until thickened.

The smoked paprika adds a whisper of campfire flavor, while the long simmer gives this chili its rich, spoon-coating texture. Serve with crusty bread or over baked potatoes for a meal that sticks to your ribs.

Tip: For extra depth, stir in 1 oz chopped dark chocolate just before serving—it melts into the broth for a subtle richness.

Dehydrated Veggie Stew

This hearty stew is a clever way to use up dehydrated veggies—just add water, and they’ll plump right back up with rich, concentrated flavor!

Ingredients:

• 1 cup dehydrated mixed vegetables (carrots, peas, corn, green beans)
• 1/2 cup dehydrated diced potatoes
• 1/4 cup dehydrated onions
• 3 cups vegetable broth
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 tbsp tomato paste
• 1 tbsp cornstarch (optional, for thickening)

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1/4 cup dehydrated onions and sauté for 2 minutes until fragrant. Stir in 2 cloves minced garlic and cook for 30 seconds.
2. Add 1 cup dehydrated mixed vegetables, 1/2 cup dehydrated potatoes, 1 tsp dried thyme, 1/2 tsp smoked paprika, and 1/4 tsp black pepper. Toast for 1 minute to wake up the spices.
3. Pour in 3 cups vegetable broth and stir in 1 tbsp tomato paste. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until veggies are tender.
4. For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp cold water, then stir into the pot. Simmer uncovered for 3–5 minutes until slightly thickened.

The magic here? Dehydrated veggies soak up the broth, becoming tender while infusing the stew with deep, savory flavor—no fresh produce required!

Tip: For extra umami, add a splash of soy sauce or a sprinkle of nutritional yeast at the end.

Instant Noodle Ramen Upgrade

Turn your basic instant noodles into a restaurant-worthy bowl with just a few extra ingredients and 10 minutes of effort.

Ingredients:

• 1 package instant ramen noodles (discard seasoning packet)
• 1 ½ cups low-sodium chicken broth
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sriracha (optional)
• 1 soft-boiled egg (halved)
• ¼ cup thinly sliced green onions
• ½ cup baby spinach
• 1 tbsp toasted sesame seeds

Instructions:

1. In a small pot, bring chicken broth to a simmer over medium heat. Add soy sauce, sesame oil, and sriracha (if using), stirring to combine.
2. Add ramen noodles and cook for 2 minutes, stirring occasionally. Toss in baby spinach and cook for 30 seconds until just wilted.
3. Pour broth and noodles into a bowl. Top with soft-boiled egg, green onions, and sesame seeds.

The rich broth and jammy egg yolk make this feel like a slow-simmered ramen—without the wait. The sesame oil adds a nutty depth that’s way better than the powdered seasoning.

Tip: For extra protein, add shredded rotisserie chicken or pan-seared tofu in step 2.

Peanut Butter Banana Wraps

These no-cook wraps are the ultimate quick snack—creamy, sweet, and packed with protein for an energy boost any time of day.

Ingredients:

• 2 large flour tortillas (8-inch)
• 1/4 cup creamy peanut butter
• 1 tablespoon honey
• 1/2 teaspoon ground cinnamon
• 1 medium banana, thinly sliced
• 2 tablespoons granola

Instructions:

1. Lay tortillas flat on a clean surface. Spread 2 tablespoons peanut butter evenly over each tortilla, leaving a 1-inch border.
2. Drizzle 1/2 tablespoon honey over each tortilla, then sprinkle with 1/4 teaspoon cinnamon.
3. Arrange banana slices in a single layer over half of each tortilla, then top with 1 tablespoon granola per wrap.
4. Fold the empty half of each tortilla over the filling, pressing gently. Roll tightly from the folded edge to seal.
5. Slice wraps in half diagonally and serve immediately.

The contrast of crunchy granola against the soft banana and velvety peanut butter makes every bite satisfying—perfect for post-workout fuel or an on-the-go breakfast.

Tip: For extra hold, warm tortillas for 10 seconds in the microwave before assembling—they’ll roll more easily without cracking.

Granola Breakfast Parfait

Layers of creamy yogurt, crunchy granola, and fresh fruit make this parfait a breakfast (or snack!) you’ll crave all week.

Ingredients:

• 1 cup plain Greek yogurt
• 2 tbsp honey
• 1/2 tsp vanilla extract
• 1/2 cup granola (homemade or store-bought)
• 1/2 cup mixed fresh berries (blueberries, raspberries, or strawberries)
• 1 tbsp chia seeds (optional)

Instructions:

1. In a small bowl, whisk together the Greek yogurt, 1 tbsp honey, and vanilla extract until smooth.
2. In a glass or jar, layer half the yogurt mixture, followed by 1/4 cup granola and 1/4 cup berries. Repeat the layers once more.
3. Drizzle the remaining 1 tbsp honey over the top and sprinkle with chia seeds (if using).
4. Serve immediately, or refrigerate for up to 2 hours for a softer granola texture.

The contrast of tangy yogurt, sweet honey, and crispy granola makes every bite satisfying—plus, it’s endlessly customizable with your favorite fruits and nuts.

Tip: For a make-ahead option, store the yogurt mixture and granola separately, then assemble just before eating to keep the granola crunchy.

Beef Jerky and Cheese Roll-Ups

These roll-ups are the ultimate no-cook snack—packed with smoky, cheesy flavor and ready in minutes. Perfect for lunchboxes or game-day munching!

Ingredients:

• 8 large flour tortillas (10-inch)
• 1 cup cream cheese, softened
• 1/4 cup sour cream
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 4 oz beef jerky, finely chopped (about 1 cup)
• 1/4 cup chopped fresh chives

Instructions:

1. In a bowl, mix 1 cup cream cheese, 1/4 cup sour cream, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper until smooth.
2. Spread about 2 tbsp of the cream cheese mixture evenly over each tortilla, leaving a 1-inch border.
3. Sprinkle each tortilla with shredded cheddar cheese, chopped beef jerky, and chopped chives.
4. Roll up tightly, tucking in the sides as you go. Slice into 1-inch pinwheels or serve whole.

The salty crunch of jerky against the creamy filling makes these roll-ups irresistibly snackable—no reheating required!

Tip: For easier slicing, chill rolled tortillas for 15 minutes before cutting.

Couscous Salad with Dried Fruits

This vibrant couscous salad is a sweet-and-savory stunner, packed with chewy dried fruits and fresh herbs for a dish that’s as easy as it is impressive.

Ingredients:

• 1 cup couscous
• 1 ¼ cups boiling water
• ½ cup chopped dried apricots
• ½ cup dried cranberries
• ¼ cup sliced almonds, toasted
• ¼ cup chopped fresh parsley
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Place couscous in a large bowl and pour boiling water over it. Cover with a lid or plate and let steam for 5 minutes. Fluff with a fork.
2. Add dried apricots, dried cranberries, toasted almonds, and fresh parsley to the couscous.
3. In a small bowl, whisk together olive oil, lemon juice, cumin, salt, and black pepper. Pour over the salad and toss gently to combine.
4. Let rest for 10 minutes before serving to allow flavors to meld.

The contrast of fluffy couscous with pops of sweet fruit and crunchy almonds makes every bite exciting—perfect for picnics or meal prep!

Tip: For extra brightness, add a handful of chopped mint or a sprinkle of orange zest.

Campfire Quesadillas

These smoky, cheesy quesadillas are a campfire classic—easy to make and packed with melty goodness, perfect for your next outdoor adventure.

Ingredients:

• 4 large flour tortillas (10-inch)
• 2 cups shredded Monterey Jack cheese
• 1 cup cooked and shredded chicken (rotisserie works great!)
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• Fresh cilantro and lime wedges, for serving (optional)

Instructions:

1. Heat a cast-iron skillet or griddle over medium campfire heat (or a stovetop at medium). Brush one side of each tortilla lightly with 1 tbsp olive oil.
2. In a bowl, toss the shredded chicken with 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt until evenly coated.
3. Place one tortilla, oiled-side down, in the skillet. Sprinkle half with 1 cup Monterey Jack cheese, then layer on half the seasoned chicken, 1/2 cup diced bell pepper, and 1/4 cup red onion. Fold the tortilla over and press gently.
4. Cook for 2–3 minutes per side until golden and crisp, flipping carefully with a spatula. Repeat with the remaining tortillas and fillings.
5. Slice into wedges and serve with fresh cilantro and lime if desired.

The smoky char from the campfire adds a rustic depth to these quesadillas, while the gooey cheese and spiced chicken make every bite irresistible.

Tip: Wrap cooked quesadillas in foil to keep warm by the fire—they’ll stay melty for seconds (or thirds!).

Spicy Tuna Rice Bowls

These vibrant bowls pack a punch with spicy mayo-kissed tuna, creamy avocado, and crisp veggies—perfect for a quick, satisfying meal.

Ingredients:

• 1 cup sushi rice, rinsed
• 1 1/4 cups water
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1 (5 oz) can tuna in water, drained
• 2 tbsp mayonnaise
• 1 tbsp sriracha
• 1/2 avocado, sliced
• 1/4 cup shredded carrots
• 1/4 cup thinly sliced cucumber
• 1 tbsp toasted sesame seeds
• 1 green onion, thinly sliced

Instructions:

1. Cook the rice: Combine sushi rice and water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit, covered, for 5 minutes. Stir in rice vinegar, 1 tsp sugar, and 1/2 tsp salt.
2. Mix the tuna: In a bowl, flake tuna with a fork. Add 2 tbsp mayonnaise and 1 tbsp sriracha; stir until evenly coated.
3. Assemble bowls: Divide rice between two bowls. Top with spicy tuna, 1/2 sliced avocado, 1/4 cup shredded carrots, and 1/4 cup cucumber. Sprinkle with 1 tbsp sesame seeds and green onion.

The magic here? The spicy tuna melds with the cool, crunchy veggies and sticky rice for a crave-worthy bite every time.

Tip: For extra texture, swap regular mayo with Japanese Kewpie mayo—its richness takes the tuna to the next level!

Chocolate Oatmeal No-Bake Cookies

These fudgy, chewy cookies come together in minutes—no oven required! Perfect for satisfying a chocolate craving without the fuss.

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup whole milk
• 1 1/2 cups granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 cups quick-cooking oats
• 1/2 cup creamy peanut butter

Instructions:

1. Line a baking sheet with parchment paper. In a medium saucepan, melt the 1/2 cup butter over medium heat. Stir in the 1/2 cup milk, 1 1/2 cups sugar, 1/4 cup cocoa powder, and 1/4 tsp salt. Bring to a rolling boil, stirring constantly, and let bubble for 1 full minute.
2. Remove from heat and stir in the 1 tsp vanilla extract, 2 cups oats, and 1/2 cup peanut butter until fully combined.
3. Drop tablespoon-sized mounds onto the prepared baking sheet. Let cool at room temperature for 30 minutes (or refrigerate for 15 minutes) until set.

The magic here? The peanut butter adds richness while keeping the texture delightfully soft—no chalky aftertaste like some no-bake cookies.

Tip: For extra crunch, swap 1/2 cup oats for toasted coconut flakes.

Backpacker’s Lentil Soup

This hearty, no-fuss lentil soup is perfect for fueling your adventures—whether you’re camping or just craving a cozy one-pot meal at home.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup dried green or brown lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 garlic cloves and cook for 30 seconds until fragrant.
2. Add lentils, diced tomatoes, 4 cups vegetable broth, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are tender.
3. Remove from heat and stir in 1 tbsp lemon juice. Taste and adjust seasoning if needed.

The smoky cumin and bright lemon make this soup feel anything but basic—plus, it thickens beautifully as it sits, ideal for packing in a thermos.

Tip: For extra creaminess, mash a small portion of the lentils with a fork before serving.

S’mores Stuffed Apples

These cozy, campfire-inspired apples are like a gooey s'more and baked apple had the best dessert collab ever.

Ingredients:

• 4 large firm apples (like Honeycrisp or Granny Smith), cored
• 1/2 cup graham cracker crumbs
• 1/4 cup mini marshmallows
• 1/4 cup milk chocolate chips
• 1 tbsp melted butter
• 1 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Preheat oven to 375°F. Line a baking dish with parchment paper.
2. In a bowl, mix graham cracker crumbs, 1 tsp cinnamon, and a pinch of salt. Stir in 1 tbsp melted butter until crumbly.
3. Stuff each cored apple with layers of chocolate chips, mini marshmallows, and the graham cracker mixture, packing gently.
4. Bake for 20-25 minutes until apples are tender but still hold their shape and marshmallows are golden and puffed.
5. Let cool 5 minutes before serving — the chocolate stays molten for that perfect messy pull!

Tip: For extra crunch, sprinkle reserved graham crumbs on top after baking.

Garlic Herb Mashed Potatoes

These creamy, dreamy mashed potatoes are infused with roasted garlic and fresh herbs for a side dish that steals the show every time.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 6 cloves garlic, peeled
• 1/2 cup whole milk, warmed
• 4 tbsp unsalted butter, softened
• 1/2 cup sour cream
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Wrap garlic cloves in foil and roast for 20 minutes until soft and golden. Let cool slightly, then mash into a paste.
2. Meanwhile, boil potatoes in salted water for 15–18 minutes until fork-tender. Drain and return to the pot.
3. Add roasted garlic paste, warmed milk, butter, sour cream, rosemary, thyme, salt, and pepper to the potatoes. Mash until smooth and creamy (or leave slightly chunky if preferred).
4. Taste and adjust salt as needed. Serve warm with an extra pat of butter on top.

The roasted garlic adds a subtle sweetness that balances the earthy herbs, while sour cream keeps these irresistibly fluffy. Tip: For extra richness, swap half the milk for warmed heavy cream.

Canned Chicken Tacos

These tacos are a lifesaver on busy nights—canned chicken gets a flavor boost with zesty spices and a quick fry for maximum texture.

Ingredients:

• 2 (10 oz) cans cooked chicken, drained
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 8 small corn tortillas
• 1/2 cup shredded lettuce
• 1/4 cup diced tomatoes
• 1/4 cup shredded cheddar cheese
• 2 tbsp sour cream (optional)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add the drained chicken, breaking it apart with a spatula. Cook for 3–4 minutes until lightly browned.
2. Sprinkle with 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt. Stir and cook for 1 more minute.
3. Warm the tortillas in a dry pan for 20 seconds per side or wrap in a damp towel and microwave for 30 seconds.
4. Fill each tortilla with chicken, then top with lettuce, tomatoes, cheese, and a dollop of sour cream if using.

The secret here? Pan-frying the canned chicken gives it a satisfying crispness that’s way better than straight-from-the-can texture.

Tip: For extra kick, mix a dash of hot sauce into the sour cream before serving.

Sweet Potato Hash Skillet

This hearty skillet breakfast is packed with caramelized sweet potatoes, crispy bacon, and a touch of maple sweetness—perfect for lazy weekend mornings.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 4 slices thick-cut bacon, chopped
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 1 tbsp pure maple syrup
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, sliced (for garnish)

Instructions:

1. In a large cast-iron skillet over medium heat, cook the chopped bacon until crispy, about 5–7 minutes. Transfer to a paper towel-lined plate, leaving the drippings in the skillet.
2. Add the olive oil to the skillet, then stir in the sweet potatoes. Cook undisturbed for 5 minutes to let them crisp slightly, then toss and cook another 5 minutes until tender.
3. Add the onion and red bell pepper, cooking for 3–4 minutes until softened. Stir in the maple syrup, smoked paprika, garlic powder, salt, and black pepper.
4. Return the bacon to the skillet, tossing everything together. Cook for another 2 minutes to meld flavors.
5. Garnish with green onions and serve hot.

The maple syrup caramelizes the sweet potatoes just enough to balance the smoky bacon—a sweet-savory bite you’ll crave all day.

Tip: For extra richness, top with a fried egg and let the yolk run into the hash.

Cinnamon Raisin Oatmeal Packets

These cozy oatmeal packets are like a hug in a bowl—perfect for busy mornings when you want something warm, sweet, and ready in minutes.

Ingredients:

• 1/2 cup old-fashioned rolled oats
• 1 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1 tbsp raisins
• 1/8 tsp salt
• 1 cup water or milk

Instructions:

1. In a small bowl, mix the oats, brown sugar, cinnamon, raisins, and salt until evenly combined.
2. Transfer the mixture to a resealable bag or airtight container (for storage) or directly to a microwave-safe bowl if serving immediately.
3. To cook, pour in 1 cup of water or milk and microwave on high for 2 minutes. Stir, then microwave another 30 seconds until thickened.
4. Let sit for 1 minute before eating—it’ll thicken up even more!

The raisins plump up beautifully while cooking, and the cinnamon swirls into every bite for a just-sweet-enough start to your day.

Tip: Double or triple the dry mix and stash it in your pantry for instant breakfasts all week!

Conclusion

With these 18 adventurous Backpack Battles recipes, your next camping trip is sure to be delicious and hassle-free! Whether you’re craving hearty meals or quick snacks, there’s something here for every outdoor chef. Give them a try, and let us know which ones were your favorites in the comments below. Don’t forget to share the love—pin this article on Pinterest to inspire fellow campers. Happy cooking and happy trails!