One-Pot Campfire Recipes!

One Pot Campfire Recipes - Traveland RV

Easy Campfire Mac & Cheese

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2-3

Ingredients

2½ cups whole milk
1 cup water
2 cups macaroni noodles
1 Tbsp unsalted butter
2½ cups grated cheddar cheese
½ tsp dry mustard powder
½ tsp salt
1/8 tsp ground black pepper

Directions

  1. Get your fire going or turn your grill to medium-high heat.
  2. Pour milk and water into a medium pot and bring to a boil, then add the macaroni noodles and stir. Cook the noodles, stirring often, until tender, about 7 to 10 minutes.
  3. Take the pot off the fire or grill and immediately stir in butter, grated cheese, mustard powder, salt and pepper. Mix well so the noodles are cheesy, gooey and delicious. Serve hot.

Recipe provided by foodnetwork.ca

Tofu Chili with Avocado Salad

Ingredients

1 onion, chopped
2 cloves garlic, chopped
½ lb(s) (225 g) white mushrooms, quartered
2 Tbsp (30 mL) olive oil
1 red bell pepper, seeded and diced
½ orange bell pepper, seeded and diced
½ cup (125 mL) tomato-based chili sauce
2 Tbsp (30 mL) chili powder
1 can (28 oz/796 mL) diced plum tomatoes
1 can (19 oz/540 mL) red kidney beans, rinsed and drained
1 block (3/4 lb/340 g) firm or extra-firm tofu, patted dry and diced

Directions

  1.  In a large non-stick skillet over medium-high heat, soften the onion, garlic and mushrooms in the oil. Add the bell peppers and continue cooking for about 5 minutes. Add the remaining ingredients. Mix thoroughly. Bring to a boil and simmer for about 10 minutes or until the chili has thickened. Season with salt and pepper.

Salad Ingredients

1 avocado, diced
½ orange bell pepper, seeded and thinly sliced
¼ cup (10 g) fresh basil leaves, torn
1 Tbsp (15 mL) lime juice
½ cup (50 g) grated Canadian aged Cheddar cheese
Salt and pepper

Salad Directions

  1. In a bowl, combine the avocado, bell pepper, basil and lime juice. Season with salt and pepper.
  2. Spoon the chili into bowls. Top with the avocado salad and cheese.

Recipe provided by foodnetwork.ca

Beef Stroganoff

Ingredients

1 Tbsp olive oil
1 Tbsp butter
1 lb(s) beef sirloin, cut into thin strips
2 Tbsp all-purpose flour
1 cup diced onion
3 cup sliced cremini mushrooms (about 1/2 lb mushrooms)
2 tsp chopped fresh thyme
1 cup chicken or beef stock
⅔ cup sour cream (full fat)
salt and pepper
½ pkg wide egg noodles, cooked
2 Tbsp chopped Italian parsley

Directions

  1. Heat the oil and butter in a wide braising dish (sauté pan with a lip) over medium-high heat. Toss the beef with the flour and add to pan, cooking until lightly browned. Remove the beef and add the onion, sautéing until the onions have browned a bit. Add the mushrooms and sauté until tender, about 5 minutes. Add back the beef, along with the thyme and stock and bring up to a simmer, cooking uncovered for 10 to 15 minutes until the beef is tender.
  2. When ready to serve, stir in the sour cream and season to taste. If the egg noodles have been pre-cooked, rinsed them under hot tap water, drain well and add to the pan, tossing to coat. Stir in the parsley and serve.

Recipe provided by foodnetwork.ca