15 Easy Campfire and RV Recipes for the Road

One of the underrated pleasures of RV travel is the food. Not restaurant food — your food, cooked in your kitchen or over a campfire, eaten outside with a view that no restaurant can match.

The key is keeping it simple. These 15 recipes are designed for small kitchens, minimal cleanup, and maximum flavor.

Crack 3–4 eggs into a cast iron skillet over medium heat. Add diced bell pepper, onion, and whatever cheese you have. Season with salt and pepper. Done in 10 minutes.

Pro tip: Pre-chop your vegetables at home and store in a zip-lock bag. One less thing to do in the morning.

The night before: combine rolled oats, milk (or almond milk), chia seeds, and a spoonful of honey in a mason jar. Shake and refrigerate. In the morning, top with fresh fruit or granola. Zero cooking required.

Lay a large piece of foil flat. Add scrambled eggs, black beans, shredded cheese, and salsa. Fold into a burrito, wrap tightly in foil, and place on the campfire grate for 10–12 minutes, turning once. Unwrap carefully — steam burns.

Mix your favorite pancake batter. Pour into a greased Dutch oven, cover, and place over low campfire coals. Cook for 15–20 minutes until set. Cut into wedges and serve with maple syrup.

Butter two slices of bread, add cheese (and whatever else you like — tomato, ham, avocado), and cook in a cast iron skillet over medium heat until golden on both sides. Classic for a reason.

Combine pasta, canned diced tomatoes, chicken broth, garlic, and Italian seasoning in a pot. Bring to a boil, reduce heat, and cook until pasta is tender and most of the liquid is absorbed. Top with parmesan. One pot, minimal cleanup.

Mix canned tuna with mayo, diced celery, and a squeeze of lemon. Spread on a tortilla with lettuce and tomato. No cooking required — perfect for a quick lunch on a hiking day.

Place a salmon fillet on a large piece of foil. Top with lemon slices, dill, and a pat of butter. Fold the foil into a sealed packet and place on the campfire grate for 12–15 minutes. The fish steams inside the packet and comes out perfectly moist.

Brown ground beef in a Dutch oven. Add canned kidney beans, diced tomatoes, beef broth, chili powder, cumin, and garlic. Simmer for 30 minutes. Serve with cornbread or crackers. Even better the next day.

Slice chicken breast thin and cook in a hot skillet with bell peppers and onions. Season with cumin, chili powder, garlic powder, and salt. Serve in warm tortillas with sour cream and salsa.

Dice potatoes and toss with olive oil, garlic, rosemary, salt, and pepper. Divide into foil packets and seal tightly. Cook on the campfire grate for 25–30 minutes, turning halfway. Crispy on the outside, fluffy inside.

Place a pork shoulder in a Dutch oven with chicken broth, garlic, and your favorite BBQ rub. Cover and cook over low coals for 4–5 hours, adding coals as needed. Shred with forks and serve on buns.

Soak ears of corn (husks on) in water for 30 minutes. Place directly on the campfire grate for 15–20 minutes, turning occasionally. Pull back the husks, add butter and salt. Perfect every time.

Graham crackers, chocolate, marshmallows. Toast the marshmallow over the fire until golden (or charred, if that's your preference). Sandwich with chocolate between two graham crackers. No recipe needed — just don't forget the ingredients.

Layer tortilla chips, shredded cheese, black beans, and jalapeños in a cast iron skillet. Cover with foil and place over medium heat for 8–10 minutes until cheese is melted. Top with sour cream, guacamole, and salsa.

• Prep at home: Chop vegetables, marinate proteins, and measure spices before you leave. It saves time and reduces waste.
• Cast iron is your friend: It works on the stovetop, in the oven, and over a campfire. One pan, endless possibilities.
• Embrace one-pot meals: Less cleanup means more time for everything else.
• Keep a spice kit: A small container with your most-used spices makes a huge difference in flavor without taking up much space.

Good food makes a good trip great. These recipes prove you don't need a full kitchen to eat well on the road.