Make-Ahead Meals Will Give You More Time for Fun in The Sun

April 8, 2013

Did you know you can save time, energy and hassle by making camping meals at home before heading out on your trip — where the tools and ingredients are right at your fingertips? Here are some of our make-ahead meal favorites from our friends at Coleman, Weber Grills and others.

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Make-Ahead Meal #1: Weber Grill’s Beer Marinated Chicken Tacos

Serves: 4 to 6



1 cup dark Mexican beer
2 tablespoons toasted sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
6 boneless, skinless chicken thighs, each about 4 ounces


2 ripe Hass avocados
1 tablespoon fresh lime juice
¼ teaspoon kosher salt

6 flour or corn tortillas (6 to 7 inches)


1. In a small bowl, whisk the marinade ingredients. Place the thighs in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally. You can then pack the bags in a cooler to take on the road.

2. Scoop the avocado flesh into a medium container. Add the limejuice and salt. Using a fork, mash the ingredients together. Cover with plastic wrap, placing it directly on the surface to prevent browning, cover with the lid and refrigerate in your cooler until about 1 hour before serving.

3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

4. Remove the thighs from the bag and discard the marinade. Grill over direct medium heat, with the lid closed as much as possible, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken into thin strips.

5. Warm the tortillas over direct medium heat for about 1 minute, turning once. Pile the sliced chicken inside the tortillas. Top each with a spoonful of guacamole. Serve warm.

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Make-Ahead Meal #2: Coleman’s Black Bean Salad

Serves: 6 to 8


1 tsp salt
2 tbsp honey
2 red, yellow or orange bell peppers
2 can 14.5 oz black beans
3 tsp dried oregano
6 green onions
1 tbsp ground cumin
1 tbsp ground coriander
3 limes


1. Mix the limejuice, salt, honey, cumin, coriander and oregano in a large bowl until well combined. Add the beans, diced pepper and onion, and toss until well combined.

2. Serve immediately or let marinate for a few hours packing it in an airtight container and storing in your cooler.

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Want More Make-Ahead Meals? Click the Links Below.

Orange Rolls Cooked in Oranges Over a Fire

Happy Camper Crunch

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Printable Version of these Recipes

Summer Recipes on Pinterest

Library of Camping Recipes

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