Monday, August 28, 2017

Meal Plan with Shopping List

I've included a couple of recipes that will work well for your Labor Day camping adventures.

Grilled Chicken Tenders with Roasted Brussels Sprouts and Sweet Potatoes
from me

1 lb boneless skinless chicken tenders
1/2 cup Italian dressing (to marinade chicken)
1 package fresh Brussels sprouts, ends trimmed off, then halved or quartered if large
3-4 sweet potatoes, peeled and diced
cooking oil of choice
salt and pepper
dried oregano

Marinate chicken tenders in the dressing for at least 30 minutes before grilling. Don't panic if you forget! Just baste the chicken with the dressing as you grill it. 

Heat oven to 425 degrees.
Start with the veggies. (They will cook longer than the fish.) While the oven is heating, peel and dice the sweet potatoes, and halve or quarter the brussels. Place on a sheet pan side-by-side. You can definitely mix them together, but I have one kid who likes the sweet potatoes and one kid who likes the brussels. It just makes it easier to serve them! ;) Drizzle the veggies with about 2 tbsp oil, then season well with salt and pepper. I like to add a little oregano to my sweet potatoes. Roast for about 17 minutes, then turn with a spatula. Roast again for about 10-15 minutes or until the veggies start to carmelize a little.

Heat a grill or grill pan (or skillet) while the veggies are roasting med-high heat. Grill tenders for about 5 minutes on each side.

Salmon Bites with Roasted Asparagus and Red Potatoes
from Primally Inspired
12 ounces canned salmon, drained (can also use fresh salmon, oven roasted for about 20 minutes at 400 F, then cooled and flaked with a fork)
1 shallot or ¼ cup red onion, finely diced
1 egg
½ lemon, zested and juiced
1 tablespoon green onion, chopped
1 tablespoon fresh dill or basil, chopped
sea salt and pepper to taste
1 tablespoon fat of choice for greasing (olive oil, avocado oil, coconut oil, etc.)

1 bunch fresh asparagus, trimmed on ends
6 medium red potatoes, quarted
cooking oil of choice
salt and pepper

Preheat oven to 350 degrees F.

On a baking sheet, toss trimmed asparagus and quarted potatoes in about 1 tbsp oil with salt and pepper. Roast for about 12 minutes. Start on the salmon bites while they roast:

Salmon bites: Mix all of the ingredients, except your fat of choice (oil) together in a bowl until well incorporated.
Form into 1-2 inch balls (makes about 20).
Add your fat of choice to a baking pan and then place your salmon bites on the pan. Lightly roll the salmon bites in the oil so they get coated.

Remove veggies and flip with a spatula. Return to the oven along with the salmon bites.
Bake for 20 minutes and enjoy!

We love to eat these with an easy homemade dipping sauce!
Add 1 tablespoon of fresh or dried herbs (I usually use dill and/or basil) to ⅓ cup mayo. You can also use sour cream or Greek yogurt in place of the mayo.

Campfire Red Chili with Cornbread Pancakes
from me

1 can dark red kidney beans
1 can black beans
1 can pinto or great northern beans
1 can tomato sauce
1 can diced tomatoes with green chilies
2-3 tbsp chili powder
1/2 tsp garlic powder
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp salt
1 lb ground beef of choice

chili toppings: (optional)
hot sauce (if you like a little spice)
shredded cheese
sour cream
diced jalapenos
diced scallions
diced black olives
any other favorite chili toppings

corn muffin mix (I prefer Bob's Red Mill brand)
extra corn muffin mix ingredients such as egg, oil, or butter (check the package)

Brown the ground beef; dump all canned items and seasonings along with cooled ground beef into a gallon freezer bag or large sealable bowl to transport to your campsite.

Heat chili to a rolling simmer in your dutch oven or camping soup pot. Keep it covered and simmer for about 20-30 minutes, stirring occasionally. While the chili is simmering, work on your pancakes:

Mix corn muffin mix according to the package directions. Depending on how many people you are feeding you may need to half the recipe. Heat a cast iron skillet over your fire or camp stove. When the skllet is hot, drop in a couple of tablespoons of butter. When it melts, add in a couple of tablespoonfulls of batter, sapced a couple of inches apart, just like you would for breakfast pancakes. Flip when you see bubbles. Add butter to the skillet as needed.

Serve the chili hot with all the toppings, then lay a cornbread pancake right on top of the bowl. Sooo delish!

Campfire Dutch Oven (or oven)  Blueberry French Toast Casserole
adapted from Sally's Baking Addiction

1 (12-14 ounce) loaf french bread, sourdough bread, or challah
1 cup (180g) fresh or frozen blueberries
8 large eggs
2 and 1/4 cups (540ml) whole milk
1/2 teaspoon ground cinnamon
3/4 cup (150g) packed light brown sugar
1 Tablespoon (15ml) vanilla extract
Streusel Topping
1/3 cup (69g) packed light brown sugar
1/3 cup (42g) all-purpose flour
1/2 teaspoon ground cinnamon
6 Tablespoons (86g) unsalted butter, cold and cubed
Optional: extra blueberries, fresh fruit, maple syrup, and/or confectioners' sugar for topping

nitrate-free uncured bacon

Line a dutch oven with foil and grease, or grease a 9x13 inch pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan or dutch oven and top evenly with blueberries. Set aside.
Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours - overnight. Overnight is best.

Heat the fire to a good hot temperature (fire baking is a guessing game, so you just have to watch it and see when all the bread has puffed up and the eggs are no longer soft); or if you like using the hot coals on top and bottom of your dutch oven you will probably need about 14 coals on top and about 7 underneath (if it's a 10" like ours). Use this chart to determine the number of coals needed for your size dutch oven. Preheat oven to 350°F (177°C). Remove pan from the refrigerator (or cooler).

Prepare the topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.
Bake for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Fry the bacon while you wait for the casserole to finish. Serve immediately. Cover leftovers tightly and store in the refrigerator for 2-3 days.

Make ahead tip: Prepare the topping in advance, cover tightly, and store in the refrigerator. Sprinkle over the soaked bread before baking. For freezing, prepare the recipe through step 4 (without preheating the oven) and freeze for up to 2 months. Thaw overnight in the refrigerator then bake as directed. Baked casserole can be frozen up to 3 months. Thaw overnight in the refrigerator and warm up in a 350°F (177°C) for 35 minutes or until warm in the center.

You can also bake this the day before your camping trip and just reheat it the morning (or night) that you;re ready to enjoy it. I also recommend simmering on low some maple syrup with blueberries in it for a homemade blueberry syrup!


1 large French, sourdough, or challah loaf

pure maple syrup

Italian dressing
1 can dark red kidney beans
1 can black beans
1 can pinto or great northern beans
1 can tomato sauce
1 can diced tomatoes with green chilies
hot sauce (if desired for chili)

dried oregano
chili powder
garlic powder
ground cumin
ground coriander
corn muffin mix
cooking oil of choice
salt and pepper
light brown sugar
all-purpose flour
pure vanilla extract

Brussels spouts (such as Eat Smart brand)
3-4 sweet potatoes
1 bunch asparagus
approx 6 medium red potatoes
1 bunch green onions
1 cup fresh (or frozen) blueberries

1 lb boneless skinless chicken tenders
12 oz- 1 lb salmon (either canned, already flaked, or fresh)
1 lb lean ground beef
nitrate-free uncured bacon (such as Oscar Mayer)

whole milk
shredded cheese of choice (for chili)
sour cream if desired for chili


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