Campfire Veggies Food

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CAMPFIRE FOIL PACKS



Campfire Foil Packs image

These are easy to make for camping, my husband loves them! We prepare them at home and then leave them in the cooler until we are ready to cook. You can use any combination of meat and vegetables that you like. Do not try to use less olive oil or foil or your dinner will burn. Be careful when opening foil as steam will have formed inside and can burn you.

Provided by Natural Chef Michelle

Categories     Side Dish     Vegetables

Time 1h10m

Yield 4

Number Of Ingredients 9

1 pound skinless, boneless chicken breast meat - cubed
2 onions, diced
1 (8 ounce) package sliced fresh mushrooms
1 yellow bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
4 cloves garlic, sliced
4 small potatoes, cubed
¼ cup olive oil
1 lemon, juiced

Steps:

  • In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
  • Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
  • Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.

Nutrition Facts : Calories 436.6 calories, Carbohydrate 44.2 g, Cholesterol 65.9 mg, Fat 15.6 g, Fiber 7.4 g, Protein 33.1 g, SaturatedFat 2.4 g, Sodium 92.4 mg, Sugar 6.6 g

CAMPFIRE POT ROAST AND VEGGIES



Campfire Pot Roast and Veggies image

Make and share this Campfire Pot Roast and Veggies recipe from Food.com.

Provided by Queenkungfu

Categories     Roast Beef

Time 3h20m

Yield 16 serving(s)

Number Of Ingredients 11

1/2 cup flour
1 teaspoon kosher salt
1 teaspoon cracked pepper
4 -6 lbs chuck roast
1/2 cup corn oil
3/4 cup ketchup
3 carrots, peeled and cut into 2 inch rounds
3 yams or 3 sweet potatoes, cut into 2 inch pieces
1 onion
4 garlic cloves
2 cups beef stock

Steps:

  • Season flour with salt and pepper and mix.
  • Roll roast in the mixture.
  • Heat oil in a Dutch oven.
  • Sear roast for 4 minutes on each side until well browned.
  • Add ketchup, carrots, yams, onion and garlic.
  • Cook for 5 minutes.
  • Add beef stock and cover.
  • Cook at 300°F (about seven coals underneath and 16 on top).
  • Cook for up to 3 hours until beef is tender.

Nutrition Facts : Calories 444.8, Fat 29.3, SaturatedFat 9.9, Cholesterol 78.2, Sodium 411.5, Carbohydrate 22, Fiber 2.6, Sugar 3.6, Protein 22.8

CAMPFIRE VEGGIES



Campfire Veggies image

Easy recipe for your campfire, BBQ Grill, or oven.

Provided by anmlnrs

Categories     Side Dish     Vegetables     Onion

Time 45m

Yield 6

Number Of Ingredients 6

4 medium unpeeled potatoes, sliced
1 small onion, chopped
1 (10 ounce) package frozen mixed vegetables
salt and pepper to taste
¼ teaspoon garlic salt to taste
5 tablespoons butter, divided

Steps:

  • Preheat an outdoor grill for medium heat.
  • Prepare two foil packets by layering together 4 squares of heavy duty aluminum foil for each packet. If using regular duty foil, use twice the number of layers. Spray the top sheet with nonstick cooking spray. In a bowl or resealable bag, toss together the potato slices, onion, and frozen vegetables; season to taste with salt, pepper, and garlic salt if using.
  • Evenly divide the potatoes between the two foil packets, and top with the divided butter. Fold each packet, starting length wise, rolling edges together, repeat for each end, making sure to seal edges tightly.
  • Cook the foil packets over the preheated grill until the potatoes are tender, approximately 15 minutes per side.

Nutrition Facts : Calories 229.3 calories, Carbohydrate 32.3 g, Cholesterol 25.4 mg, Fat 10 g, Fiber 5.2 g, Protein 4.7 g, SaturatedFat 6.2 g, Sodium 271.8 mg, Sugar 1.6 g

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