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Campfire Meals

The following meals only need the ingredients and heavy-duty aluminum foil or kabob skewers (metal skewers don’t catch on fire and can be used more than once), making clean-up at the campsite a breeze. The key is to do the cutting, chopping, and marinating ahead of time and packing it in Ziploc bags in a well-chilled cooler.

Hobo dinner

Ingredients (per person):

  • ¼ lb. ground beef
  • 1 large potato, sliced
  • 3 carrots, peeled and coined
  • ¼ large onion
  • salt, pepper, garlic powder
  • 12” square of aluminum foil

Place the ingredients in the center of the foil in this order: ground beef, potatoes, carrots, and onions. Season to taste. Fold up the sides of the foil to seal the ingredients into a foil packet. Place directly on the coals of the campfire. Cook 30 to 45 minutes. Use caution when opening the foil packets. Steam will burn you. Eat straight out of the foil.

Teriyaki pepper chicken

Ingredients (per person):

  • 1/3 lb. raw chicken breast, sliced into strips
  • ½ red bell pepper
  • ½ green bell pepper
  • sliced onion (optional)
  • salt and pepper
  • Teriyaki sauce
  • 12” square of aluminum foil

Place the ingredients in the center of the foil in this order: peppers, onion, chicken strips, salt and pepper. Drizzle contents with 1-2 tablespoons of teriyaki sauce. Fold up the sides of the foil to seal the ingredients into a foil packet. Place directly on the coals of the campfire. Cook 45 minutes to an hour or until the chicken is no longer pink. It tastes great straight out of the foil or over rice.

Summer sausage, potatoes, and green beans

Ingredients (per person):

  • ¼ lb. summer sausage, cut into 1” pieces
  • ¼ large onion
  • 3-4 red potatoes, quartered
  • handful of fresh green beans, trimmed and halved
  • salt and pepper
  • 1 teaspoon olive oil
  • 1 tablespoon water
  • 12” square of aluminum foil

Place the sausage, onion, potatoes, and green beans in the center of the foil. Season with salt and pepper to taste. Drizzle it all with the olive oil and water before folding up the sides and sealing the foil packet. Place directly on the coals of the campfire for 30 minutes or until sausage in browned and vegetables are tender.

Hot dog on a stick

Ingredients (per person):

  • Weiner
  • 2 uncooked, canned crescent rolls
  • Kabob skewer
  • Condiments of your choosing

Piece the weiner with the skewer down the middle length wise to keep the hotdog secure. Wrap the crescent dough around the weiner in a spiral pattern until the weiner is covered or the dough runs out, whichever comes first. Hold the skewer over the flames of the campfire until the dough is golden brown. Enjoy with mustard or ketchup.

Apple-sweet

Ingredients (per person):

  • 1 apple with the core cut out of the center but otherwise whole and with peel
  • sugar
  • cinnamon
  • butter (optional)
  • 12” square of aluminum foil

Place the cored apple in the center of the piece of foil so that the hole is perpendicular to the surface of the foil. Fill the hole with sugar and cinnamon (and a pat of butter if desired). Pull up the corners of the foil and twist so that the foil seals the apple completely. Place directly on the coals of the fire for 10 to 15 minutes.


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