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Citrus Trout
3-4 lb lake trout
1 orange
1 lemon
1 lime
salt & pepper
butter & oil
How to Prepare:
Gut fish and remove head. Thinly slice the lemon, orange and lime. Lightly rub the cavity of the fish with salt. Place fruit slices in cavity with a couple of dabs of butter. Lightly oil the outside of the fish and wrap in tin foil making sure of a good seal. Cook on each side for about 10 mins. Fish will flake off the bones.
Camping Cassarole
2 cartons Egg Substitute (approx. 10 oz. each).
1 can evaporated milk (low fat or fat free).
Low fat sausage (such as Jimmy Dean's 50% less fat). You can also use a little bacon or both.
6-7 slices bread (any kind).
1 - 1 1/2 cup Low fat shredded cheddar cheese.
1-2 tsp. dry mustard.
Any vegetables like onions or mushrooms (sauteed
with sausage).
salt and pepper to taste.
dash or two of cayenne pepper.
How to Prepare:
Spray a 9x13 pan with Pam or brush with melted butter (for camping I use the Glad Oven Ware pans that are disposable). Tear bread up into small pieces and put in bottom of pan. Cook sausage, breaking it up while cooking it and put on top of bread in bottom of pan. In a bowl, mix eggs with milk and spices and cheese. Pour over bread and sausage. Cover and leave in refrigerator or ice chest for 24 hours.
This can be cooked in a camper oven, on a camping stove, or on a barbeque (Careful if using plastic oven ware, it can melt). If cooked in an oven, cook on 350 degree for 40-50 minutes. If cooked on barbeque or camp stove, just keep checking and cook until eggs appear done all the way through, especially in the middle of casserole.
This recipe is great tasting and can be made at home before you go camping.
BBQ Pork Ribs
1 pkg boneless pork tenderloin for bbq
it usually comes sliced,if not cut the loin into pieces that resemble ribs.
1 bottle terriaki sauce or your favorite marinade or bbq sauce.
1 clove chopped garlic+1 tsp chopped ginger(if desired)
1 heavy duty ziplock bag or container to marinade in.
How to Prepare:
Marinade the meat for as long as you can in fridge or cooler(if in the cooler make sure you seal the container well. If it leaks its real messy)I find 24hrs is perfect. Cook on med/low bbq; turning meat as it cooks to desired doneness. This can also be prepared in the oven. Just line a baking pan with foil,bake at 425 for about 20-25 mins or until meat is 160F with meat thermometer.
Fish Stew
1 lg pot of raw potatoes,cut in 1/4's
1 handful of peppercorns
sprinkle salt
Fish, cut in chunks
1 lg tin of carnation milk
How to Prepare:
Boil potatoes 10 min.with the peppercorns & salt. Place fish pieces on top of potatoes.Cover & simmer 15 min. till done. Add the carnation, heat gently. DON'T BOIL! Serve with rye bread.
Campfire Chicken
Split chicken breast
Red potatoes (cut in half)
Carrots (cut in half)
Onion (cut in half)
Plum tomato (cut in half)
Place the above ingredients into aluminum foil sheets, make into pocket. You can add some seasonings . Bake in the oven or over a campfire. You can also add a small piece of corn on the cob. This is great - it's a I full meal but no pots or dishes to wash. Great for camping.
Grilled Salmon
1 1/2 lbs. salmon
1/2 soy sauce
1/2 cup olive oil
4 cloves chopped garlic
Combine oil, soy sauce and garlic and marinate salmon for 1 hour. Cook salmon over the fire and you're in for a tastebud treat. Use the same ingredients and marinate some of your favorite veggies and cook them over the fire for a wonderful side to go with the salmon.
Kettle Dogs
Best when cooked in a kettle suspended on a tripod over a campfire...
8-10 Hot Dogs
1-12oz can Chili Beans
1 pkg Chili Seasonings
1 16+oz jar Mild or Hot Chunky Salsa (as chunky as you can find is best)
Water
Add everything (including the juice from the chili bean can) except the water. Add water to the desired thickness you want. Let it slowly cook until you can't stand how good it smells anymore. I usually will allow it to simmer over a low campfire for 1 1/2 - 2 hours.
Kettle Ham & Potatoes
Best when cooked over an open fire in a kettle hanging on a tripod
1lb Picnic Ham (chunked) - (turkey ham is ok, but not as good)
6 Potatoes (4 chunked - 2 mashed)
1 Onion (chunked)
2 Stalks Celery (chunked)
Milk
Water
Salt
Pepper
Garlic Powder
You have 4 choices to start with......
1) Substitute canned whole potatoes for fresh
2) Pre-boil the potatoes at home before going camping
3) Use a regular campstove to boil the potatoes
4) Have a hot enough fire going to boil the potatoes in the kettle (this is the one I usually do, but I'm really into the outdoor cooking thing....)
Once you figure out which one you are going to do, put mashed potatoes , ham, and enough milk to make it paste-like. Add 1 more cup milk. Add the rest of the potatoes, onion, and celery. Slowly cook until all the veggies are soft. Season to taste during this time. You may need to add water while it is slowly cooking to keep the texture you desire (milk works as well) This should serve between 4-6 adults. If you need to serve more than this, just figure for every 2 additional people, just add 3 more potatoes (2 cubed, 1 mashed). The other veggies are up to your taste.
* Chunked means that the veggies don't have to be chopped in equal chunks. The whole idea is to make this meal look and taste homemade.
Hunter's Stew
(Also called Soldiers' Stew, Camp Stew)
7 Lbs.Extra lean ground beef (Or any of the following may be tried)
Diced boneless pork chops
Ground pork breakfast sausage
Diced cooked ham
Diced lamb
Diced cooked boneless chicken breasts
Diced cooked turkey breast
4 large diced potatoes
4 cans tomato puree
5 cans tomato sauce
1 can whole kernel corn, drained
1 can green beans, drained
1 can peas, drained
1 can diced carrots, drained
1 can lima beans, drained
3 large onions, diced
3 cloves garlic, finely diced
3 Tbsp vegetable oil
3 Tbsp worcestershire sauce
3 Tbsp chili powder
Brown the ground beef. Drain the fat from the ground beef. Put the ground beef in a good-sized pot. Add remaining ingredients and mix well. Put on fire or camp stove and bring to a slight boil. Simmer for 10-15 minutes. Ready to serve.
Fresh Fried Trout
2 lb Fresh Trout (without heads, tails, and fins)
2 c Milk
1/4 c Flour
1/2 c Butter
2 tbsp Lemon Juice
2 tbsp Chopped Parsley
Lemon Wedges
Salt
Black Pepper
Season the milk to taste with salt and black pepper. Soak the trout in the mixture for at least 5 mins. Remove the trout from the mixture and thoroughly coat it with flour. Place the skillet on hot coals and melt the butter in it. Place the trout in the skillet and brown each side. Raise the skillet just above the hot coals using 2 sticks of the same size. Sprinkle the trout on both sides with lemon juice and finish cooking it (the trout should flake easily when done - approx 8 mins. depending on the heat of your coals). Sprinkle the trout with the chopped parsley and serve with the lemon wedges on the side.
* This recipe is works really well with any variety of trout. I feel that when you use freshly caught trout it tastes even better!
Campfire Tuna Surprise
1 can Tuna (drained)
1 can Cream Of Mushroom Soup
1 can Chow Mein Noodles (5oz size)
1 can Cashews (small can)
1/2 cup Green Onions (chopped)
1/2 cup Celery (chopped)
2/3 cup Milk
Put everything in a heavy saucepan and place on hot coals. Stirring often, cook until the onions are soft. Serve with some type of bread on the side. Could a casserole get any easier? Try making this at home as well
Tater Taco Time
1 lb Ground Beef
1/4 cup White Onion (chopped)
1/4 cup Green Pepper (chopped)
3 cans Sliced Potatoes (drained)
2 cups Tomato Juice
3/4 cup Water
1 pouch Taco Seasoning Mix
1 cup Sour Cream
1 tbsp Fresh Parsley (minced)
1/2 tsp Salt
Place a large heavy skillet over hot coals and cook beef, onion, and green pepper until done. Drain off excess fat. mix in the water, taco pouch, and salt. Raise skillet a little to allow the beef mixture to simmer for 3 mins. Add potatoes and tomato juice and mix well. Cover the skillet and simmer for another 15 mins. Remove from heat. Combine the sour cream and parsley. Spread the sour cream mixture over the top. Cover and let stand for 5 mins. Serves approx. 6 adults.
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We know that everyone likes their coffee a little different. Some people like it black, some like to add a bit of cream, sugar or honey, and because of that we want you to know all the flavors of creamer that are available, should you be one of those people that likes to use cream in their coffee. There are actually quite a variety of flavors available, and many are hard to find if you don't know where to look. We think that you should be able to add any flavor of creamer you want to that delicious, freshly brewed cup of coffee.
Of course we always recommend making your coffee in a coffee press, or french press if you prefer, and then you take it with you with a coffee press travel mug with whatever flavor of cream that you prefer. First we'll go over some of the most common flavors of creamer that you can find in your local grocery store, before we get into the exotic flavors. The most common type of coffee creamer is either liquid half and half or the dry powdered creamer that you find on grocery store shelves. Many people also use milk in their coffee or tea.
However other common flavors include Irish Cream, which started as part of an Irish drink that incorporated whiskey, coffee and cream. Also widely available is mocha or chocolate cream flavors. Another flavor that you'll see in a lot of grocery stores and convenience stores is Hazelnut. Some of the newest flavors come from the creamer giant Coffee-Mate. These include five new European flavors: Belgian Chocolate Toffee, Parisian Almond Crème, Italian Sweet Crème, Hazlenut Biscotti and another new flavor called Tiramisu, which is modeled after the taste of the classic desert.
Some of the more exotic flavors of coffee that you may not have heard of comes from Coffee-Mate's collection and a few other places, some of which you can only buy online. These include flavors such as Amaretto, Chocolate Raspberry, Cinnamon Bun, Coconut Cream, Vanilla Caramel, Vanilla Chai Spice and Vanilla Nut. Two other companies that have a few exotic flavors to choose from are Carnation and International Delight. International Delight offers such flavors as Belgian White Chocolate Macademia, Southern Butter Pecan and Dulce de Leche.
You can also find seasonal coffee creamers around the Holidays such as pumpkin spice, or variations or that flavor, peppermint, Eggnog and Caramel Apple as well as a few other flavors that go well with the holidays. There are so many flavors to choose from that you could have a different flavor of cream each day for a year and never have to use the same creamer twice. Some of these are only available in specialty stores and online. You can of course, use a little bit of cream and some flavor extracts and make your own perfect creamer if you choose. Find a combination that works well and you might just have the next big coffee creamer flavor.
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Back in the caveman days, our metabolism adjusted based on whether or not we were getting enough food over a short period of time. If there was plenty to eat, our metabolism took advantage of that surplus and started to speed up, allowing us to do more work and expend more energy. If there wasn't a lot of food available and our daily intake was dwindling, our bodies adapted to that and slowed our metabolism.
It works the same way today--studies show repeatedly that not eating all morning long, and then having a big meal later, makes you gain weight; whereas dividing the exact same number of calories over five or six smaller meals during the day will result in weight loss. Eating breakfast starts your metabolism going because your body recognizes there is energy available to use.
Some people even get discouraged when they start eating breakfast because then they are hungry three hours later. "Before, I could go all day without eating" they complain, "and now I keep feeling like I have to eat something every three or four hours". Guess what? That's because your body is using what you fed it and ready for more energy to keep going. Let me ask you my favorite Dr. Phil question if you are not successful at weight loss and you do not eat breakfast ... "How's that working for you?"
Now, let's figure out why you don't eat breakfast and what you might try to get around your own personal challenge:
Excuse #1-- "I don't have time". Well, this just isn't a good excuse anymore with all the breakfast bars there are out there. You can keep a box of nutrigrain bars, special K bars, 'go-tarts' (a slightly smaller, lower calorie version of pop-tarts), or any of the other dozen varieties of compact ready-to-eat bars that contain less than 170 calories in your car and not even have to take the time to remember to grab something in the morning. Here are your new directions: (1) unwrap, (2) eat on the way to work.
For those of you with a little bit of time in the morning, but not enough to cook or to sit and eat something that requires using a spoon or fork, here are two more options: For a hot breakfast, toast an english muffin or small bagel (the kind with 100-150 calories-- not 400 calories) while you're getting your briefcase and coat ready to go. On your way out the door, grab a slice of cheese (low fat mozzarella is my favorite) and place it on one piece of the toast. Put the other piece of toast on top of this and wrap in a paper towel. When you get in the car and pull away from your house, you are ready to open the paper towel and enjoy a warm, melted cheese breakfast sandwich!
For a cold breakfast, slice and freeze fruit ahead of time. Bananas, berries, and peaches all work great. Throw a cup full in a blender or a magic bullet, pour lowfat or skim milk in to cover the fruit, put on lid, and blend for about 20 seconds until you have a smoothie. Pour in a cup and take with you... how easy is that? And very low fat with calcium and vitamins to boot.
Excuse #2--"I don't like breakfast foods". Guess what? You do not have to eat breakfast foods at breakfast. You can have a turkey sandwich or a cold chicken leg or a leftover bowl of chili. It's really only our country and our culture that chooses what our typical breakfast is. If you visit other places you may see them eating fish and yogurt for breakfast! So grab whatever you like and enjoy having a meal in the morning. If you're trying to lose weight you should definitely keep the meal under 500 calories with less than 30% of the calories coming from fat. Otherwise, there are no restrictions on what you like to eat first thing in the morning, as long as you enjoy it!
Excuse #3--I'm not hungry in the morning". This is totally understandable. Your body isn't used to eating something at this hour and you feel like you have no appetite at all. Some people even get nauseated at the thought of eating first thing in the morning. You might try eating something an hour or so after you get up, like just when you get to work (if you can change your schedule to get there 15 minutes ahead of time it won't interfere with your job). Or you might do well to start with liquids and light foods. Try a small glass of juice and five or six saltines. Maybe some dry cereal. Or a Carnation Instant Breakfast Drink. Anything you can sip or munch on slowly, whether it's at home, on the way to work, or in the office. Let your body ease into the idea of a new meal at a new time.
Excuse #4--"Then I get hungry at 10:30". See paragraph two. Have a snack. Don't worry that you are eating more. Have a 200 calorie breakfast and a 100 calorie snack (a few graham cracker squares and a piece of fruit, or a 100 calorie snack bag). See if you don't notice that you are much less hungry at lunch and at dinner and that you end up eating less food later in the day.
Try these tips, and then let me know, "how's that working for you?"
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