17 Camping Meals You Can Prep Ahead and Heat Over a Single-Burner Stove

You’re balancing a cooler and a child inquiring about the marshmallows as you toss a pile of zip bags in with your camping meal prep. Meal prep for camping focuses on real food that you make ahead of time to heat on a one-burner stove — so no fancy grills or tons of equipment. You will discover simple meals that you can prepare at home, transport cold, and heat quickly on one small burner, enabling you to eat well and return to the trail.

I have fed three kids out of a cooler more times than I’d like to admit (and yes, some meals were saved by paper cheese cones, and a lot of duct tape). I’m giving you honest, straightforward ideas that work for breakfast, lunch, and dinner, or just for a long hiking day. These are all things that you can prepare at home and heat up easily.

1) Make-ahead chili (freeze in zip bags)

1) Make-ahead chili (freeze in zip bags)

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Prep Time15minutes mins

Cook Time15minutes mins

Total Time30minutes mins

Servings: 4 servings

IngredientsMethod

Ingredients  

• 1 lb ground beef
• 1 can 15 oz kidney beans, drained
• 1 can 15 oz diced tomatoes
• 1 small onion diced (about 1 cup)
• 2 cloves garlic minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup beef broth

Method 

1. In a skillet, brown the beef with the onion and garlic, then drain the excess fat.
2. Insert the broth, beans, spices and tomatoes. Stir, and let it come to a simmer.
3. Let it simmer for 15 minutes so the flavors blend together, then let it cool a bit.
4. Divide into sections, put in freezer zip bags, eliminate air, place bags flat, and freeze.
5. At camp, place the bag in cool water to thaw. Cut off a corner of the bag and pour the contents into the pot. Heat gently over low heat while stirring.

I make this beef and bean chili in advance. I then freeze it laid flat in zip bags. It reheats quickly on a single burner stove and is perfect for dinners after long hikes.

2) One-pot chicken and rice (prep in jars)

2) One-pot chicken and rice (prep in jars)

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Cook Time10minutes mins

Total Time10minutes mins

Servings: 4 servings

IngredientsMethod

Ingredients  

• 2 cups instant rice
• 1 cup cooked shredded chicken
• 1/2 cup freeze-dried peas and carrots
• 1 tbsp chicken bouillon powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp dried parsley

Method 

1. In a broad mouth jar, layer the ingredients: rice, chicken, vegetables, and seasonings.
2. While at camp, place a pot on a burner to boil some water. Use 2 1/2 cups for measurement.
3. Add contents of the jar to the boiling water. Reduce the heat to a simmer and cover.
4. Remove from heat and let sit for 2 minutes after giving it a good stir. The rice should be tender after 5–7 minutes of cooking.
5. Taste the dish and if necessary add a small amount of salt or pepper. Serve while it’s hot.

I use this for dinner after a long hike. It’s a chicken and rice mix that cooks in a single pot. It’s jarred, so it holds up well and heats quickly on the single-burner stove.

Preparation time: 10 minutes | Time to cook: 10 minutes | Number of portions: 3-4

3) Breakfast burritos with scrambled eggs & sausage

3) Breakfast burritos with scrambled eggs & sausage

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Prep Time20minutes mins

Total Time20minutes mins

Servings: 8 servings

IngredientsMethod

Ingredients  

• 8 large eggs beaten
• 1 lb breakfast sausage cooked and crumbled
• 1 cup shredded cheddar cheese
• 8 large flour tortillas
• 1/4 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• Optional 1 cup of salsa for serving and diced pre-cooked potatoes.

Method 

1. Cook and crumble the sausage at home, then drain the fat. Let it cool.
2. Whisk the eggs, milk, salt, and pepper together. Then, cook the mixture in a skillet until the eggs are scrambled and done. Allow them to cool.
3. Combine sausage, eggs, cheese, and any cooked potatoes in a bowl.
4. Put some filling on each tortilla, roll it up, and then wrap it in some foil.
5. At the camp, hold one burrito over a low flame and turn it every minute. It will be ready to eat in about five to seven minutes.

These are burritos filled with scrambled eggs and sausage. They are made at home and can be reheated on the stovetop. They are constructed to last a long time, and your kids can eat them quickly. You can serve these for breakfast or on the big trail in the morning.| Cooking time: 7 minutes | Servings: 8

4) Pesto pasta with sun-dried tomatoes (cold-packed)

4) Pesto pasta with sun-dried tomatoes (cold-packed)

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Servings: 4 servings

IngredientsMethod

Ingredients  

• Short pasta penne or rotini, cooked and cooled (12 oz, 340 g)
• 1/2 cup 120 g basil pesto (either homemade or store-bought)
• 1/3 cup 50 g sun-dried tomatoes (drained)
• 1/4 cup 30 g grated Parmesan cheese (optional)
• 1/4 cup 30 g walnuts, chopped and toasted pine nuts (optional)
• Salt and pepper to taste

Method 

1. Make your pasta from home. After cooking it, drain it, then rinse it with cold water to chill it. After all of this, you can put it in a container.
2. Gently mix pesto with the chilled pasta.
3. Add the sun-dried tomatoes, Parmesan cheese, and nuts if you are using them.
4. Season with salt and pepper, store in a sealed container, and keep chilled in the cooler.
5. You can eat it cold and right out of the container. No stove is required!

This is pasta with pesto and sun-dried tomatoes, and can be eaten cold. It is great for camping because it’s made at home and can be kept in a cooler. This can be eaten for lunch after a morning hike, or, when you’re tired, can be a no-cook dinner option.

Preparation Time: 15 minutes | Cooking Time: 10 minutes | Number of Servings: 4

5) Hearty beef stew (reheat from foil pouch)

5) Hearty beef stew (reheat from foil pouch)

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Servings: 3 servings

IngredientsMethod

Ingredients  

• 1 pound of beef chuck diced into one inch cubes
• 2 cups beef broth
• 1 cup carrots sliced
• 1 cup potatoes diced
• 1/2 cup onion chopped
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp flour optional, for thickening
• 2 tbsp oil

Method 

1. After heating oil, cook the ground beef for roughly five minutes.
2. Add onion and cook for 2 minutes then stir in tomato paste and flour.
3. Place carrots, potatoes, broth, salt, and pepper in a pot and let cook on low for 20 minutes until the vegetables become tender.
4. Once cool, portion into heavy-duty foil pouches and seal tightly.
5. To prepare at camp, pouch can be placed in simmering water, or over a low flame, for 8-10 minutes. Gently squeeze to mix.

Beef stew is a home-cooked meal that you can heat up later in your foil pouch. It is travel-friendly so you can fill up hungry hikers after a long day’s hike. Perfect to serve for dinner or after a chilly hike in the morning.

Preparation Time: 25 minutes
Cooking Time: 20 minutes
Number of Servings: 3 to 4

6) Couscous salad with chickpeas & feta

6) Couscous salad with chickpeas & feta

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Prep Time15minutes mins

Cook Time5minutes mins

Total Time20minutes mins

Servings: 4 servings

IngredientsMethod

Ingredients  

• 2 cups cooked Israeli couscous cooled
• 1 can 15 ounces chickpeas, drained and rinsed
• 1 cup crumbled feta
• 1 cup cherry tomatoes halved
• 1/2 cup diced cucumber
• 1/4 cup chopped red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Method 

1. In a bowl, combine couscous, chickpeas, tomatoes, cucumber, onion, and feta.
2. Pour the olive oil, lemon juice, oregano, salt, and pepper into a jar. Close the jar and shake it to combine the ingredients.
3. Add dressing to salad and mix to combine.
4. Place inside a cooler and sealed. If you want, you can reheat it in a pot on the stove.

This is a great grain salad, it stays fresh in a cooler. Prep it at home, then off you go camping! It can be eaten warm or cold. It makes a great lunch after a morning hike, or even an easy dinner.

7) Chicken tikka masala (freeze in silicone bags)

7) Chicken tikka masala (freeze in silicone bags)

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Servings: 4 servings

IngredientsMethod

Ingredients  

• 1 lb boneless chicken thighs cubed
• 1 cup plain yogurt
• 2 tbsp tikka masala paste
• 1 tbsp oil
• 3/4 cup of a finely chopped small onion
• 14 oz canned crushed tomatoes
• 1/2 cup of heavy cream or coconut milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp butter
• 1 silicone freezer bag quart

Method 

1. Combine chicken with yogurt and tikka paste. Marinate for 1-2 hours, or overnight.
2. Cook the onion in oil until it is soft. Add the spiced chicken and cook until it is sealed.
3. Stir in the tomatoes, salt, and pepper. Off the heat, cool, and let simmer for 10 minutes.
4. Mix in the cream and the butter. After it cools completely, put it in a silicone bag and freeze it flat.
5. At camp, thaw a few hours in a pack or thaw partially in hot water.
6. Heat thoroughly, with constant stirring to prevent sticking, over a low single burner on the pot. 8–10 minutes.

This is creamy chicken in a spicy tomato sauce and heats up quickly on a single burner. I make it at home, freeze it in silicone bags, and then heat it for dinner after a long hike. When you want something substantial for dinner or a late lunch, you can serve it then.

Preparation time: 20 minutes (not including marinating time) | Cooking time: 15 minutes | Number of servings: 4

8) Campfire nachos kit (shredded cheese in a paper cone)

8) Campfire nachos kit (shredded cheese in a paper cone)

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Prep Time10minutes mins

Cook Time5minutes mins

Total Time15minutes mins

Servings: 4 servings

IngredientsMethod

Ingredients  

• 3 cups tortilla chips sturdy kind
• 2 cups shredded cheddar cheese compacted in a parchment paper cone
• 1 cup canned black beans drained
• 1/2 cup jarred salsa
• 1/3 cup sliced jalapeños jarred
• 1/4 cup chopped green onions
• 2 tablespoons of olive oil or butter (for the cheese melting)
• Four small 8-inch foil trays or a single cast-iron skillet

Method 

1. Preprep: create a paper cone with parchment and fill it with shredded cheese. Then, wrap it in plastic.
2. Place chips and toppings in separate zip bags or small jars.
3. At the campground, heat some oil or butter in a small skillet on your single burner.
4. Pour the cheese cone contents into the skillet, stir, and allow them to melt into a smooth sauce.
5. Put the chips on the foil trays and then spoon over the melted cheese.
6. Serve warm after topping with beans, salsa, jalapeños, and green onions.

This is a nacho kit that you build yourself, making it perfect for camping! Since the kit separates the toppings, there won’t be any soggy nachos, plus you can melt cheese over a single-burner stove. I like to serve these for dinner or after a long hike when people want some quick comfort food.

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9) Veggie-packed lentil curry (single-burner friendly)

9) Veggie-packed lentil curry (single-burner friendly)

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Prep Time15minutes mins

Cook Time25minutes mins

Total Time40minutes mins

Servings: 4 servings

IngredientsMethod

Ingredients  

• 1 cup dried red lentils rinsed
• 1 cup diced carrots about 2 medium
• 1 cup frozen peas
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 can 14 oz diced tomatoes
• 2 cups veggie broth or water + 1 bouillon
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp salt more to taste
• 1 tbsp olive oil

Method 

1. At home: chop vegetables, rinse lentils, and put them into an airtight container together.
2. At your campsite, use one burner and set the heat to medium to warm some oil in a pot. Add onion and garlic and sauté for 2–3 minutes.
3. Add in the carrots, curry powder, and cumin, and cook for one minute.
4. Add lentils, tomatoes, and broth. Bring to a simmer. Cover and lower the heat.
5. For 15-20 minutes, boil until the carrots and lentils are soft. Add peas and salt, heat for 2 minutes.
6. Let rest 5 minutes before serving.

This easy lentil curry is warm and perfect for cooling and reheating. It is good for camping trips because it can be reheated on one burner and tastes great the next day. You can have it for dinner after a long hike or as a filling lunch.

10) Breakfast oats jars with dried fruit & nuts

10) Breakfast oats jars with dried fruit & nuts

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Prep Time10minutes mins

Cook Time5minutes mins

Total Time15minutes mins

Servings: 4 servings

IngredientsMethod

Ingredients  

• 2 cups old-fashioned oats
• 2 cups milk dairy or plant
• 1/2 cup Greek yogurt
• 1/3 cup dried fruit raisins, cranberries
• 1/3 cup mixed nuts chopped
• 2 tbsp chia seeds
• 2 tbsp maple syrup or honey
• Pinch of salt

Method 

1. In a bowl, combine the oats, milk, yogurt, chia, syrup, and salt.
2. Stir in dried fruit and nuts.
3. Divide into 4 jars, seal, and refrigerate overnight.
4. At camp, warm up in a pot over one burner, stirring until it gets warm.
5. Eat straight from the jar or bowl. You can add more milk if it’s too thick.

A hassle-free breakfast that you can take on the road is soaking oats in milk. This is perfect for those pesky early mornings. I like it for hungry campsites when the coffee needs to be poured, and the kids are demanding carrots.| Serving size: 4

11) Sausage and pepper skillet mix (pre-sliced)

11) Sausage and pepper skillet mix (pre-sliced)

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Servings: 4 servings

IngredientsMethod

Ingredients  

• 1 lb pre-cooked smoked sausage thinly sliced
• Use 3 cups of thinly sliced colorful bell peppers.
• 1 medium onion thinly sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Method 

1. Place your single burner on medium heat and warm the oil in a skillet.
2. Add sausage and cook/brown for 2-3 minutes, stirring frequently.
3. Add peppers and onion, stir and cook for 5-7 minutes until softened.
4. Add paprika, garlic powder, salt, and pepper, and stir to combine.
5. Cook for one to two more minutes to warm up the spices. Serve directly from the pan.

I like this for nights when we are too tired to cook. It heats up quickly on one burner and fills up hungry kids after a long hike. You can also serve this for dinner or a late lunch.

Preparation time: 10 minutes | Cooking time 10 minutes | For 4 servings

12) BBQ pulled pork (vacuum-sealed)

12) BBQ pulled pork (vacuum-sealed)

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Prep Time20minutes mins

Total Time20minutes mins

Servings: 4 servings

IngredientsMethod

Ingredients  

• 3 lb cooked pulled pork shredded
• 2 cups BBQ sauce your favorite
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• Salt and pepper to taste
• Four vacuum-seal bags approximately 12 oz of pork per bag

Method 

1. In a bowl, combine the pork, BBQ sauce, vinegar, brown sugar, paprika, salt, and pepper.
2. Separate into four bags and vacuum seal them.
3. Chill or freeze until trip day.
4. To heat, get a pot of water to boil on the stove and lower the sealed bag in for 10-12 minutes if defrosted or 25-30 minutes if frozen.
5. Careful with the opening, stir, and serve on buns or rice.

This is shredded pork in BBQ sauce and is ready to heat. It holds up well in a vacuum bag and feeds a crowd after a long hike or for dinner at camp. I like it because it warms fast on one burner and feels like a real dinner.| Makes: 4 bags (4 servings per bag)

13) Shrimp boil foil packets (potato, corn, shrimp)

13) Shrimp boil foil packets (potato, corn, shrimp)

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Prep Time20minutes mins

Cook Time15minutes mins

Total Time35minutes mins

Servings: 4 servings

IngredientsMethod

Ingredients  

• 1 lb small shrimp peeled and deveined
• 2 cups baby potatoes par-cooked and halved
• 2 ears corn cut into thirds
• 2 tbsp butter divided
• 1 tbsp Old Bay or seasoning salt
• 1 lemon sliced
• 4 large sheets heavy-duty foil
• Salt and pepper to taste

Method 

1. At home, par-cook potatoes until they’re just tender, then let cool. Pack each of your four foil packets with corn, shrimp, butter, lemon, and seasoning.
2. Seal packets and refrigerate in a cooler.
3. At camp, set one burner to medium and heat your pot or large skillet.
4. Put packet(s) into the pan, then cover with a lid and cook each side for about 6-8 minutes until shrimp turn opaque and corn is heated through.
5. Please let it rest for one minute. Then, you may open it carefully, and squeeze some extra lemon over each packet.

This is a one-pan shrimp boil that is packaged in foil. Great for camping because you can do all your prep at home, then just toss it on a single-burner. Clean up is super easy too. It can be served for dinner after a long day on the trail.

14) Tomato basil soup (thermos-to-pot)

14) Tomato basil soup (thermos-to-pot)

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Servings: 2 servings

IngredientsMethod

Ingredients  

• 4 cups of tomato soup store bought or homemade, blended until smooth
• 1 cup vegetable broth
• 1/2 cup of heavy cream or full-fat milk
• 2 tbsp butter
• 1/4 cup fresh basil chopped
• Salt and pepper to taste

Method 

1. At home, fill a wide mouth thermos with the hot soup mix and chill until travel time.
2. At camp, pour what is in your thermos into a small pot on the burner.
3. Pour in the broth, butter, and cream. Mix together and heat on medium-low.
4. Simmer for 5 to 7 minutes. Stir in basil, add a pinch of salt to your liking, and serve.

This soup is a warm, creamy tomato soup, perfect for a thermos. It makes a great lunch or dinner soup after a long hike. It also makes a good home soup. I like that I can heat it on my single-burner camping stove.

Preparation time: 10 minutes | Cooking time: 7 minutes | Servings: 2 to 3

15) Quinoa salad with roasted sweet potato

15) Quinoa salad with roasted sweet potato

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Prep Time15minutes mins

Cook Time15minutes mins

Total Time30minutes mins

Servings: 4 servings

IngredientsMethod

Ingredients  

• 1 cup quinoa rinsed
• 2 cups water or broth
• 2 cups diced home roasted sweet potato
• 1 cup chickpeas drained and rinsed
• 1/2 cup red bell pepper diced
• 1/4 cup red onion minced
• 1/4 cup chopped parsley
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Method 

1. On your stove, bring the quinoa and water to a boil, then turn the heat down to a simmer for 12 to 15 minutes until the water is absorbed.
2. Leave quinoa in the pot and away from direct heat to cool for a little longer.
3. Mix in roasted sweet potatoes, chickpeas, peppers, onions, and parsley.
4. Combine olive oil, lemon juice, mustard, salt, and pepper into a small jar; shake and pour over salad and toss.
5. If you want to warm it, reheat on low or you can eat it at room temperature.

This salad is made with grains and has some roasted sweet potato and a tangy dressing. It also lasts long and reheats well on a single-burner stove. I serve it for lunch after a long hike or a light dinner at camp.

16) Maple-glazed salmon foil packet

16) Maple-glazed salmon foil packet

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Servings: 4 servings

IngredientsMethod

Ingredients  

• 1 lb salmon fillet portioned out into 4 pieces
• 2 tbsp maple syrup
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 lemon sliced
• 1 small garlic clove minced
• Salt and pepper to taste
• 4 sheets heavy-duty aluminum foil 12×12 inches

Method 

1. Combine the ingredients: garlic, maple, soy, oil, salt, and pepper in a small container.
2. Put a salmon portion on each square of foil. Spoon some sauce over the fish.
3. Add a lemon slice on top and seal the foil packet.
4. While at camp, heat a skillet on a single burner over a medium-low flame.
5. Cook packets for 10 to 12 minutes, flipping them once, until the salmon flakes.
6. Open foil carefully, and away from your face. And serve.

This is an easy salmon packet that cooks on just one burner. It is great for camping because it retains heat and is easy to clean. After a long day of hiking, you can enjoy it for dinner.

Preparation time: 10 minutes | Cooking time: 12 minutes | Number of servings: 4

17) Black bean & corn quesadillas (pre-assembled)

17) Black bean & corn quesadillas (pre-assembled)

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Servings: 4 servings

IngredientsMethod

Ingredients  

• 8 flour tortillas 8-inch
• 1 can 15 oz of black beans, drained and rinsed
• 1 cup frozen corn thawed
• 1 1/2 cups of shredded cheese such as cheddar or Monterey Jack
• 1/4 cup chopped cilantro optional
• 1 tsp chili powder
• 1/2 tsp salt
• 2 tbsp olive oil for cooking

Method 

1. In a bowl, combine beans, corn, cheese, chili powder, salt, and cilantro.
2. Spread the filling onto one half of each tortilla, fold, and press the edges together.
3. Individually wrap each quesadilla in foil and place in the cooler.
4. While at camp, heat a tablespoon of oil in a skillet over medium heat on your single burner.
5. Take one quesadilla out of the package. Then, cook it for about 2-3 minutes on each side. Cook until the cheese has melted and the tortilla has browned.
6. Repeat the process, and for the ones completed cover them using foil to keep them warm.

These are tortillas that are folded and stuffed with beans, corn, and cheese. They can be heated quickly on one burner, and they can feed people who are hungry after a hike. They can be served for lunch or a fast dinner.

Preparation time: 15 minutes | Cooking time: 6-8 minutes | Serving size: 4 (2 quesadillas per person)