This past weekend, my husband and I went camping at Cloudland Canyon in Rising Fawn, GA. This is easily one of the most beautiful places in Georgia, even in the middle of winter (or whatever you want to call this mild weather). We hiked down to the two waterfalls, Cherokee Falls and Hemlock Falls, and also a quick trail run around the West Rim Loop trail one afternoon. The weather was amazing most of the time (despite a pretty massive thunder storm the first night) and it was lovely to relax away from home for a couple of days.
The prep work ahead of time made meals quick and easy, so we were able to enjoy what Cloudland Canyon had to offer instead of wasting time on prepping meals at the campsite. For your next camping adventure, I wanted to share these recipes with you so you can enjoy your time outside as well! Camping doesn’t have to be hot dogs and burgers only, in fact, you can still eat healthy meals while enjoying nature. I hope you enjoy! What is your favorite spot to camp? Feel free to share your favorite meals too!
- 2 pounds small red potatoes
- 1 pound green beans
- 1 small yellow onion diced
- 1 tablespoon extra virgin olive oil
- Salt & pepper to taste
- 1 Uncle Ben's Ready Brown Rice bag
- 2 large carrots chopped
- 2 cups kale destemmed and chopped
- 1 cup edamame shelled
- 1 red bell pepper diced
- 2 green onions sliced
- 1 small yellow onion diced
- 1/3 cup Szechuan or Teriyaki Marinade
- 4 12 " flour tortillas
- 6 eggs
- 1 cup frozen hashbrowns
- 1/2 packet Old El Paso Taco Seasoning low sodium
- 1 can chopped green chiles
- 1/2 cup shredded cheddar cheese optional
Halve the potatoes and cut the green beans into 1 inch pieces. Place in a medium size bowl with diced onions, olive oil, and salt and pepper. Toss to coat well.
Using about a 12" x 12" sheet of aluminum foil, place 1/4 of the potato and green bean mixture in the center, leaving room on the sides to fold. Fold the sides over to fit tightly around the mixture. Fold the bottom and top flaps down to tightly wrap around the whole mixture, making sure to leave little room for air. Repeat 3 more times to end up with 4 foil packs. Store in a gallon size plastic bag and place in cooler.
Once you are ready to eat these at your camp site, you can either place directly on the fire or on a grill over the fire, depending on what you have available to you. Let cook for 30 minutes or until the potatoes are fork tender.
In a medium mixing bowl, combine rice from packet, edamame, carrots, onions, green onions, kale, red bell pepper, and your choice of marinade sauce. Stir until evenly mixed.
Using a 16" x 16" sheet of aluminum foil, place 1/2 of Asian vegetable and rice mixture into the center, leaving room around the sides to fold. Fold sides over to fit tightly around the mixture, then fold the bottom and top flaps until tightly wrapped around the whole mix. Repeat for the other half.
Once you are ready to eat these at your camp site, you can either place directly on the fire or on a grill over the fire, depending on what you have available to you. Let cook for 40 minutes or until the vegetables are tender. Add salt and pepper to taste.
Heat olive oil in a medium pan over medium heat. Add hashbrowns and cook until lightly browned. While they are cooking, whisk eggs with half of the Old El Paso taco seasoning in a medium bowl.
Pour eggs over hashbrowns and lower the heat to low. Add green chiles and cheese (optional). Fold eggs until cooked all the way through, but not browned. Remove from heat and set aside.
Set out the four tortillas on a flat surface. Place 1/4 of the eggs in a line down the center of each tortilla. Fold over the top and the bottom, then roll from left to right and place seam down onto a sheet of aluminum foil. Fold sides around the burrito tightly so that no air is inside. Repeat for the three other burritos and place in a gallon size plastic bag. Place in cooler until ready to eat.
Once you are prepared to eat, place the burritos on a grill surface over a fire at your campsite. Heat for about 5-10 minutes depending on the heat level. Remove from the fire and enjoy with our favorite salsa.
Source: Taste and Tell