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Camping Recipes - Pg 3

Easy Pork Chop Packets

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These Easy Pork Chop Packets give you a juicy, flavorful dinner the whole family will enjoy!


INGREDIENTS

  • 1 small onion, thinly sliced
  • 4 boneless pork chops, about 1/2–inch thick
  • salt and pepper
  • 1 can (10 3/4 oz.) cream of mushroom soup, undiluted
  • 2 T. soy sauce
  • 1 medium green bell pepper, sliced
  • hot cooked rice
  • reynolds wrap® heavy duty aluminum foil


DIRECTIONS

CENTER onion slices on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Top with pork chops; sprinkle with salt and pepper. Combine cream of mushroom soup and soy sauce; spoon over pork chops. Top with green pepper slices.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

GRILL 10 to 12 minutes in covered grill. Serve over hot rice.


 

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BBQ Chicken Packets

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Who doesn't love an easy barbecue chicken recipe? This American classic is made even easier by grilling or baking it in a foil packet. Not only will the meat be tender and juicy, but clean up is a breeze.  Save it with your Camping Recipes too


INGREDIENTS

  • 4 boneless, skinless chicken breast halves (1 to 1 1/4 lb.)
  • 1 cup barbecue sauce
  • 1 package (10 oz.) frozen whole kernel corn, or 1 can (15 1/4 oz.) whole kernel corn, drained
  • 1/2 cup chopped green bell pepper


DIRECTIONS


PREHEAT oven to 450°F or grill to medium-high.

CENTER one chicken breast half on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Spoon barbecue sauce over chicken. Top with vegetables. BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

BAKE 18 to 22 minutes on a cookie sheet in oven OR GRILL 12 to 15 minutes in covered grill.aining cheeses. Yield: 6-8 servings.


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Garlic Parmesan Potatoes

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So Easy to make, and cooks in about the same time as your Steak or Burgers on the Grill.. Making this will  complement your  Complete Meal. Campfire Recipes are hard to find... But this one is a great find.


INGREDIENTS

  • 4 medium red potatoes, cut in bite–size pieces
  • 2 T. olive oil or vegetable oil
  • 4 cloves garlic, finely chopped
  • 1/2 tsp dried rosemary
  • salt and pepper
  • 1/2 cup shredded parmesan cheese


DIRECTIONS


PREHEAT oven to 450°F or grill to medium-high.

CENTER potatoes evenly on sheet of Reynolds Wrap® Non-Stick Aluminum Foil with non-stick (dull) side toward food. Drizzle with oil. Sprinkle with garlic, rosemary, salt and pepper.

BRING up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.

BAKE 30 to 35 minutes on cookie sheet in oven or GRILL 15 to 20 minutes in covered grill. Sprinkle with Parmesan cheese before serving.


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Grilled Beans & RIce Burritos

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Making Meal Magic is simple.   This Meal is quick and easy cleanup too. Making this one of your favorite Camping Recipes is great.. It's Fast and Easy.


 INGREDIENTS 

  • 1 can (16 oz.) refried beans
  • 1 1/3 cups cooked rice
  • 1 1/3 cups shredded cheddar cheese
  • 1 1/3 cups chunky salsa
  • 1/2 cup chopped green onion
  • 2 T. chopped fresh cilantro
  • 4 (10 to 12-inch) flour tortillas


DIRECTIONS

PREHEAT grill to medium-high or preheat oven to 450°F. Combine beans, rice, cheese, salsa, onion and cilantro; set aside. Microwave tortillas 15 to 20 seconds until soft. or flip in a fry pan over the campfire until soft.

CENTER one tortilla on each sheet of Reynolds Wrap® Aluminum Foil. Spoon one–fourth of bean mixture in center of each tortilla. Wrap filling in each tortilla burrito-style. Center burrito on foil sheet seam-side down.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

GRILL 12 to 16 minutes in covered grill, turning once half way through grilling

OR BAKE 18 to 20 minutes on a cookie sheet in oven.

Top with additional Shredded Cheddar Cheese, and a dollop of Sour Cream.

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Loaf Pan Lasagna

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This Loaf Pan Lasagna is for two People per Loaf Pan.  Freeze the remainder, Making it a great campfire recipes too.


 INGREDIENTS 

  • Kosher salt
  • 18 lasagna noodles
  • 2 T. extra-virgin olive oil
  • 2 pounds bulk Italian sausage
  • 1 pound ground beef
  • 3 cloves garlic, minced
  • One 6-ounce can tomato paste
  • Two 14.5-ounce cans whole tomatoes
  • 1 T. dried basil
  • 2 T. dried parsley
  • 1 1/2 cups cottage cheese
  • 1 1/2 cups ricotta
  • 2 large eggs beaten
  • 1/2 cup plus 3 tablespoons grated Parmesan cheese
  • 18 slices mozzarella


 DIRECTIONS 

Special equipment: Six 8 1/2-by-4 1/2-by-2 1/2-inch aluminum foil loaf pans

Cover a baking sheet with plastic wrap.

Bring a large pot of water to a boil and add some salt. Cook the lasagna noodles until al dente, 5 to 7 minutes. Drain, then lay out flat on the wrapped baking sheet until ready to assemble.

Meanwhile, heat the oil in a large skillet or saucepan set over medium-high heat. Add the sausage, beef and garlic and cook until the meat is browned completely, about 5 minutes. Drain off all but 2 tablespoons of the fat (if needed), add the tomato paste and fry for 1 minute. Add the tomatoes and crush with a spoon. Add the basil, 1 tablespoon of the parsley and 1 tablespoon salt. Bring to a simmer and cook for 25 to 30 minutes.

In a medium bowl, add the cottage cheese, ricotta, beaten eggs, 1/2 cup of the grated Parmesan, 2 teaspoons salt and remaining 1 tablespoon parsley and mix together well. Set aside.

Before or during assembly, cut or tear the lasagna strips in half crosswise.

To assemble each loaf pan: Add just enough meat sauce (about 1/4 cup) to cover the bottom of each of three 8 1/2-by-4 1/2-by-2 1/2-inch aluminum foil loaf pans. Layer 4 half'ed lasagna strips, overlapping, over the sauce on each. Top with 1/2 cup of the cottage cheese mixture, spread evenly. Top with 3 slices mozzarella, then 1/2 cup meat sauce, then 4 half'ed lasagna sheets, overlapping. Top with 1/2 cup cottage cheese mixture, spread evenly, 3 slices mozzarella and 1/2 cup meat sauce. Finish with 4 half'ed lasagna sheets, overlapping, 1/2 cup meat sauce and 1 tablespoon grated Parmesan. The lasagnas can be baked right away, covered in foil and refrigerated for up to 2 days or wrapped in foil and frozen.

If baking right away, preheat the oven to 350 degrees F. Put the loaf pan on a baking sheet and bake until hot and bubbly, about 20 minutes. 

If Grilling right away, cover each loaf pan with Foil, and use another loaf pan to fit under it, giving it double protection on the bottom and sides..  Grill  with BBQ lid closed for 20-25 minutes.  

If baking from frozen, put the loaf pan on a baking sheet, cover with foil and bake at 350 degrees F for 1 hour. Uncover and bake until hot and bubbly, an additional 20 to 25 minutes.

If Grilling,  Double the Foil loaf pan, Be sure to cover tightly with foil, and Cook Frozen on the Grill for about an Hour.. then uncover and cook another 20-25 minutes until done.


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Chocolate Chili

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Now what Child isn't going to Love this Chili?  Heck with that, what about the Adults,  Chocolate Lovers.. Save with your Campfire Recipes!


INGREDIENTS

  • 2 pounds ground beef
  • 2 onions, chopped with or without
  • 2 tablespoon chili powder
  • 1 T. ground cumin
  • 3 T. unsweetened cocoa powder
  • 3 cloves garlic,minced
  • 2 15oz cans ranch-style beans, undrained
  • 1 tsp cayenne pepper
  • 1 tsp dried oregano
  • 2 15oz cans black beans, drained and rinsed
  • 1 15oz can diced tomatoes
  • 4 cups tomato sauce
  • 2 cups beef broth


Optional garnishes: Sour cream, shredded cheese, minced chives


 DIRECTIONS 

In a large Dutch oven over the campfire coals, add the ground beef and cook for 2 minutes. Next, add the onions if being used, chili powder and cumin, and stir together. Add the cocoa, garlic, mix together and cook for 2 minutes. Next, add in the ranch-style beans, cayenne pepper and oregano, and cook for another minute. Add the black beans, diced tomatoes, tomato sauce and broth, cover and simmer for 1 hour, stirring occasionally.

Garnish with sour cream, shredded cheese and chives if desired.


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