Lake Livingston / Onalaska KOA Blog
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Easy Camping Lunch Recipes (5 ingredients or less)

Easy Camping Lunch Recipes (5 ingredients or less)

When you are out camping, hiking, and backpacking you have a lot on your plate. Sadly, gourmet food is usually not one of them. It can be down right impossible to pack enough food and gear to make delicious and varied meals, right? Wrong! With the right know-how you can make amazing food without a lot of gear or ingredients. Check out these easy camping recipes that use 5 ingredients or less and you'll never cook (or eat) the same way again. 



  • 8 Hot Dogs, Chopped

  • 1 Small Onion, Chopped

  •  Ounces Chili

  • 3 Tablespoons Barbecue Sauce

  • 12 Hot Dog Buns, gutted

This is a terrific twist on the old style kind of hot dog. These still have the same old Hot Dog flavor so kids will still love them, but now it comes with a few nice depths of flavor and sustenance so adults tend to like them, too.

Take all the ingredients, except the gutted Hot Dog Buns, and mix it in a bowl. Lay out each Hot Dog bun on its own sheet of tin foil. Fill the Buns with the mixture and then wrap the tin foil so the whole thing is sealed. You can grill these over a flame for about 20 minutes. Or you can put them deep in coals and cook them for 15 minutes. Timing obviously depends on how much heat your packing, but we're just looking to cook the Hot Dogs all the way through.


  • Bread

  • Butter

  • Marinara Sauce

  • Shredded Mozzarella Cheese

  • Pepperoni

Just like a grilled cheese! Only its pizza! Kids love this.. simply spread marinara sauce on the bread, top with pepperoni and cheese then grill in butter for a delicious lunch the kids are sure to enjoy!


  • 3 Baked Potatoes

  • 9 Strips of Bacon, cooked

  • Cooked Ham

  • Sharp Cheddar Cheese

  • Stick of Butter

This recipes uses a lot of leftovers and turns them into a great meal! Take 3 Baked Potatoes and cut them each 5 times. Do not cut them all the way through, we want 6 equally sized segments across the potato. In each Segment add a small piece of bacon, ham, and the cheese.

Lay each potato out on its own piece of tin foil. Put a little bit of butter on the tops of each potato and spread it around. Seal up the potato in the Tin Foil, find a hot spot in your grill or fire, and cook for about 20 minutes. Make sure you count the number of Potatoes going in and coming out, as they tend to look a lot like darkened coals.


  • 1 large Vidalia or sweet onion, peeled and cut into large wedges

  • 2 tbs softened butter

  • 1 tsp beef bouillon granules

  • garlic salt and pepper to taste (optional)

These are absolutely melt in your mouth delicious! You can make them on the grill or in the oven. Even friends of ours that don't care for onions loved these! I would recommend that you use 1 large onion for every 2 people. Some people want one whole onion to themselves so you might want to make some extra! They are also good heated up the next day but we rarely have any extra! 

  • Preheat an outdoor grill to medium heat.

  • Place the onion wedges on a sheet of heavy duty aluminum foil. Dot with butter, then sprinkle with bouillon, garlic salt, and pepper to taste. Fold the aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape.

  • Place packet on preheated grill, and cook until the onions have softened, and cooked to a deep, rich brown, 45 minutes to 1 hour depending on the temperature of the grill. Stir the onions after the first 30 minutes, or as needed to keep from burning.


  • 2 Medium Sweet Potatoes

  • 2 Tablespoons Olive Oil or Vegetable Oil

  • 1 Clove of Garlic, Chopped

  • 1 Teaspoon Chili Powder

  • 1 Packet of Ranch Dry Mix 

Wash the Sweet Potatoes and dry them. Then cut them in lengthwise strips, about 1/3 an inch wide on each side, so they look like fries. The important thing is that they are uniform so they can cook up at the same time. If you wanted to produce a crispier Fry, and you have the time, soak the fries in water for 30 minutes and then let drain for an hour before continuing. If not, that's fine, they'll still be delicious.

Take all the ingredients and mix them in a bowl. We want an even coverage of all the tasty spices and the dry mix. Lay these fries out on a piece of tin foil that's over a sheet pan. Place the pan on a grate over an open fire or on the middle rack of a grill. We're looking to cook the potatoes and make the outsides nice and crispy. Depending on your heat you want about ten minutes a side, flipping once.


  • 2-3 cups shishito peppers, whole (about 35 peppers)

  • 2 garlic cloves, sliced into chips

  • 1 large shallot, thinly sliced

  • 2 tablespoons oil

  • salt and pepper, to taste

Smoky and sweet. Flavorful and fun. Cook these over a campfire and you can make every meal waken with new and wonderful flavors. Or just enjoy them on their own.

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