RY Outfitters



Our friends over a at Roman Trail Outfitters took the time to put together 5 awesome meals for camping!

With summer quickly approaching, it is time to get geared up and ready for… (drumroll) CAMPING SEASON! 

Getting outdoors and enjoying the fresh air and beautiful scenery are my way of escaping the stress of life and resetting my mood so I can get through the not so fun parts of life. And if you’re like me, making preparing for a camping trip as simple as possible is a MUST. 

Which is why I am going to share with you 5 of my favorite simple campfire recipes for tin foil dinners A.K.A. hobo dinners. 



What you’ll need:

  • 16 ounces Tyson® Individually Frozen Thin Sliced Boneless Skinless Chicken Breasts

  • 8 ounces Cheddar Cheese, shredded

  • 4-6 Baby Potatoes, thinly sliced

  • 2 cups Broccoli, cut into small pieces

  • 1 ear Corn, cut into 1/2 inch slices

  • 1/3 cup BBQ sauce


  • Cut 4 sheets of aluminum foil large enough to wrap around the chicken and add-ins.

  • Place one Tyson® Individually Frozen Thin Sliced Boneless Skinless Chicken Breast on each sheet of foil.

  • Add baby potatoes, broccoli, corn, and BBQ sauce to each foil packet.

  • Place foil packets on campfire and cook 20-30 minutes or until chicken is cooked through. Really make sure chicken is fully cooked before eating. 

  • Open foil packets and sprinkle with cheese letting it melt before serving.


What you’ll need:

  • 1 lb lean ground beef

  • 1 package dry onion soup mix

  • 4 small potatoes peeled and sliced

  • 2 cups carrots chopped

  • 1 large or 2 small onions, sliced

  • 2 tablespoons olive oil

  • 1 teaspoon garlic powder

  • salt & pepper to taste

  • condensed mushroom soup


  • Combine ground beef and dry soup mix in a bowl. Form into four patties and set aside.

  • In a large bowl combine all remaining ingredients except mushroom soup. Toss until well mixed.

  • Spray a 12″x18″ piece of foil with non-stick spray.

  • Place 1/4 of the vegetable mixture in the center of the foil. Top with 1 beef patty. Add 2 tablespoons of condensed mushroom soup on top of each patty.

  • Seal foil packets well. Place beef side up on the campfired and bake 35-45 minutes or until potatoes and carrots are tender.


What you’ll need:

  • 1 red bell pepper

  • 2 ears corn

  • 1/2 large yellow onion 1 medium

  • 4-5 small red potatoes

  • 1 medium sized zucchini

  • 1 package (13 ounces) Butterball Hardwood Smoked Turkey Sausage

  • 5 tablespoons olive oil

  • 1 tablespoon dried oregano

  • 1 tablespoon dried parsley flakes

  • 1/2 teaspoon garlic powder

  • 1 teaspoon paprika

  • Seasoned salt and pepper

  • Optional: chopped parsley


  • Slice and chop all ingredients to prepare for spices

  • In a small bowl, stir together the olive oil, oregano, parsley, garlic powder, paprika, about 1/2 teaspoon (or to taste) seasoned salt and pepper. Stir.

  • Add seasonings mixture to the veggies + meat and toss well.

  • Place 2 pieces of tin foil on top of each other.

  • Put a generous amount of the mixture in the center and then fold up the first piece of foil and then the next piece of foil to form a secure encasing.

  • Once fully cooked, remove from campfire and top with freshly chopped parsley if desired.


What you’ll need:

  • 2 tablespoons lime juice

  • 2 tablespoons canola oil

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon chili powder

  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch-thick slices

  • 3 medium bell peppers, cut into 1/2-inch-thick slices

  • 2 medium yellow or red onions, halved and cut into 1/2-inch-thick slices

  • Tortillas, for serving (optional)


  • Tear 8 (6-inch-long) sheets of aluminum foil. Stack 1 sheet on top of another sheet, then repeat with the remaining 6 sheets. You should end up with 4 stacks of foil.

  • Combine the lime juice, oil, paprika, cumin, and salt in a medium bowl. Add the chicken and toss to coat.

  • Divide the peppers and onions evenly among the 4 stacks of aluminum foil, leaving a 3-inch border. Divide the chicken evenly over the peppers and onions, and pour on any extra marinade as well. Fold the sides of the foil over the chicken, then fold the top and bottom of the foil over the chicken. Make sure the chicken is completely covered in foil.

  • Stack the packets on top of each other and slide them into a gallon-sized zip-top freezer bag. Press out as much air as possible and seal the bag. 

  • When ready to cook, arrange on campfire. Place the packet(s) (however many you’d like to cook) seam-side up in a single layer on a rimmed baking sheet. Cook until the chicken is cooked through, 20 to 25 minutes. Be careful when opening up the packets, there will be steam. Serve with tortillas, if using.

Last but definitely not least (we can’t forget about breakfast!)…


What you’ll need:

  • 1 28 oz package shredded hash browns, thawed

  • 1 1/2 c. shredded cheddar cheese divided

  • 1 c. diced ham

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 6 eggs

  • 1/2 c. milk


  • Prepare campfire or grill for medium-high heat.

  • In a large bowl whisk together eggs, milk, salt and pepper. Stir in hash browns, diced ham and 3/4 c. cheese.

  • Divide mixture among four 18×12 inch pieced of heavy duty non-stick foil. Fold foil tightly around mixture. Seal tightly.

Placed packets over campfire or grill; cook 9-10 minutes or until potatoes are tender and eggs are cooked through. Open packets carefully and sprinkle with remaining cheese.

These recipes are SO easy to assemble and the results are well worth the little effort of putting them together. Not to mention clean up because that is pretty much nonexistent. I mean, eat it out of foil and then throw away the foil and…you’re done?? That is the easy camping meal I’m talking about!

Brought to you by: Roman Trail Outfitters

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