Recipes

As the summer goes on all of the recipes that we have used in camp will be posted here so that you can make them at home too!  They are all extremely delicious and kid friendly, so feel free to take a look. Hopefully you will enjoy them at home as much as we did at camp, and check back in throughout the summer for new recipes!

Ants on a Log

Serves 12

Ingredients

8 stalks of Celery (cut crosswise into 3 pieces)

1 jar Peanut Butter

1/2 cup dried berries or raisons

Directions  
Fill celery with peanut butter.  Add dried berries or raisons on top and enjoy!

Bananas Foster

Serves 4

Ingredients

4 Tbsp butter

4 Bananas, sliced

2 cups light brown sugar

1 tsp vanilla

1 tsp cinnamon

pinch of salt

Directions

Melt butter in a saucepan over medium heat. Add sliced bananas and stir for 2 minutes. Add brown sugar, vanilla, cinnamon, and salt.  Lower heat and continue cooking, stirring constantly for 2 more minutes.  Serve with French toast!

Blueberry Pancakes

Serves 6

Ingredients

3 cups pancake mix

3 eggs

2 ¼ cup milk

2 Tbsp vegetable oil

1 ½ cup blueberries

Directions

Mix pancake mix with eggs, oil, and milk according to the package. Mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle. Add blueberries to each pancake. Brown on both sides and serve hot.

Chicken Fried Rice

Serves 8

Ingredients

1 pound chicken, cooked and shredded 

3 cups rice, cooked

2 Tbsp sesame oil

1 small white onion, chopped

1 cup frozen peas/carrots, thawed

2-3 Tbsp soy sauce

2 eggs, lightly beaten

Directions

Preheat large skillet or wok to medium heat and pour in sesame oil.  Add white onion, peas and carrots and fry until tender.  Push them to the side and pour the beaten eggs on the other side.  Scramble the eggs using a spatula. Once cooked, mix in with veggies. Add rice and chicken.  Pour soy sauce on top. Stir and fry the mixture until all is cooked through and combined.

Chicken Salad Sandwiches

Ingredients

3 cups diced cooked chicken

¾ cup mayonnaise

1 cup red grapes, halved

1 green onion, diced

1 stalk celery, diced

Salt and pepper, to taste

Walnuts, optional

Bread slices 

Directions

In a bowl, combine the chicken, mayo, grapes, green onion, celery, salt, and pepper.  Combine until well blended.  Serve on bread and sprinkle with walnuts. 

French Toast

Serves 6

Ingredients

6 thick slices of bread

2 eggs

2/3 cup milk

½ tsp cinnamon

Directions

Beat milk and egg together.  Heat a lightly oiled griddle or skillet over medium high flame.  Dunk each side of bread in egg mixture, soaking both sides.  Put on griddle and sprinkle cinnamon on top.  Cook both sides until bread is golden brown.

Fruit Salad

Ingredients

1 cup raspberries

1 cup bananas (chopped)

1 cup green grapes (halved)

1 cup strawberries (halved)

Directions

 Put all ingredients into a bowl and mix.

*Feel free to add or take out different fruits that you like and dislike. Some suggestions: blueberries, melons, apples, pineapples, mango, blackberries, peaches

Garlic Butter

Makes 1 cup 

Ingredients

1-cup butter (softened)

1 tbsp minced garlic

¼ cup grated Parmesan cheese

1 tbsp garlic salt

1 tsp Italian seasoning

½ tsp ground black pepper

¼ tsp ground paprika

Directions

Combine butter, garlic, and Parmesan cheese. Season to taste with garlic salt, paprika, and pepper. Serve on toast and with Spaghetti and Meat sauce.

Grilled Cheese Croutons

Ingredients

Butter

Whole-wheat sandwich bread

Cheddar or American cheese

Directions

Put a slice of cheese between 2 slices of bread and butter both sides of the sandwich.  Place in the hot skillet. Cook until the bread is browned and the cheese is melted. Repeat with the remaining bread and cheese. Cut each sandwich into 9 pieces and serve with the tomato soup.

Guacamole

Makes 2-3 cups

Ingredients

4 medium size avocados

½ tsp salt

1 Tbsp lime juice

½ small onion, diced

1 medium tomato, chopped

Directions

Cut avocados in half and remove pits. Scoop out flesh of avocado into a bowl and add salt, lime juice, onion and tomato.  Mash and stir until desired consistency. You can also add cilantro and hot chili peppers for a little extra flavor!

(Homemade) Hummus

Ingredients

1 (15 oz) can garbanzo beans, drained, *save the liquid

1 garlic clove, crushed

2 tsp ground cumin

½ tsp salt

1 Tbsp olive oil

Directions

In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.

Hummus and Chicken Pita Pockets

Serves 6

Ingredients

1 (15 oz) can garbanzo beans

1 garlic clove, crushed

2 tsp paprika

½ tsp salt

1 Tbsp olive oil

½ lemon, squeezed

3 Pita pockets, halved

Cucumber, sliced

Carrots, chopped

3 Chicken breast halves

Directions

To make hummus, put garbanzo beans, garlic, paprika, salt, olive oil, and lemon juice in a food processor and blend until smooth. Spread hummus inside pita pockets, and fill with carrots, cucumbers, and chicken.

Jambalaya

Serves 6

Ingredients

2 teaspoons vegetable oil 

1/4 pound skinless, boneless chicken breast, cut into bite-sized pieces 

1/4 pound skinless, boneless chicken thighs, cut into bite-sized pieces 

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup chopped smoked turkey sausage (about 4 ounces) 

1 cup chopped onion 

1/2 cup chopped green bell pepper

1/2 cup chopped celery 

1 garlic clove, minced

1 1/2 cups uncooked long-grain white rice        

2 3/4 cups fat-free, less-sodium chicken broth

2 teaspoons paprika

1/2 teaspoon dried thyme

1/4 teaspoon ground red pepper

1 (14.5-ounce) can diced tomatoes, undrained 

1/4 pound large shrimp, peeled, deveined, and chopped 

1/4 cup thinly sliced green onions

*At camp, we did not use the sausage or shrimp. Just the chicken!

Directions

1. Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pan, and cook 5 minutes or until lightly browned, stirring occasionally. Remove chicken from pan; cover and keep warm. Add sausage to pan; cook 5 minutes or until lightly browned, stirring occasionally. Add 1 cup onion, bell pepper, celery, and garlic; cover, reduce heat to low, and cook 12 minutes or until vegetables are tender, stirring occasionally.

2.Stir in rice; cook 2 minutes, stirring constantly. Add broth, paprika, thyme, and red pepper; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add chicken and tomatoes; cook, uncovered, 10 minutes or until liquid is absorbed. Stir in shrimp; cover and cook 5 minutes or until shrimp are done. Remove from heat, and let stand 5 minutes. Fluff with a fork. Sprinkle with green onions.

Mac and Cheese with Vegetables

Serves 4

Ingredients

8 oz elbow noodles

1 cup broccoli, chopped

1 cup carrot, chopped

1 3/4 cups low-fat milk, divided

3 Tbsp flour

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp ground white pepper

3/4 cup cheddar cheese, shredded

1/4 cup Parmesan cheese, shredded

1 tsp Dijon mustard

Directions

In a pot, bring water to a boil. Cook pasta for 4 minutes. Add broccoli and carrots and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 min more.

Heat 1 ½ cups milk in another large pot over medium-high heat until simmering. Whisk ¼ cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add flour mixture to the simmering milk; return to a simmer, whisking constantly, until the mixture is thickened. Remove from the heat and whisk in Cheddar, Parmesan, and mustard until the cheese is melted. Drain the pasta and vegetables. Add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 min.

(Homemade) Pesto

Makes 1/3 cup

Ingredients

 5 leaves basil

10 spinach leaves

3 Tbsp mayonnaise

½ Tbsp garlic (or to taste)

Directions

Combine basil, spinach, and garlic in a food processor, scraping down the sides when needed. Then add mayonnaise until blended.

Ratatouille

Serves 6

Ingredients

1 small eggplant

1 medium zucchini

4 Tbsp olive oil

1 yellow bell pepper, chopped

6 green onions, cut into 1-inch pieces

1 garlic clove, minced

1 tsp fresh thyme leaves (using dried)

18 cherry tomatoes, cut in half (using regular tomato)

1 Tbsp balsamic vinegar

Salt and pepper

Directions

Trim off both ends of the eggplant and cut into 1-inch chunks.  Trim off both ends of the zucchini. Cut into ½-in thick slices.  Heat oil in a large skillet over medium heat. Add eggplant and peppers. Cook stirring frequently until almost tender (almost 8 min).  Add zucchini, green onions, garlic, and thyme.  Cook, stirring frequently until all the vegetables are tender (about 5 min).  Add tomatoes and vinegar. Season with salt and pepper. Cook, stirring frequently, until tomatoes soften (about 2 min).  Serve hot or cold. Can serve with toast.

Salad Dressing

Serves 12

Ingredients

1 clove garlic

juice of 2 lemons

dash of paprika

dash of salt

dash of pepper

4 tbsp parmesan cheese

¾ cup olive oil

Directions

Mix all ingredients together. 

Salsa

Makes about 3 cups

Ingredients

4 ripe tomatoes

1 yellow bell pepper

¼ cup cilantro

1 small garlic clove

1 Tbsp lemon juice

2 Tbsp olive oil

Salt and Pepper

Directions

Chop tomatoes into small pieces and scrape into a bowl.  Add bell pepper, cilantro, garlic, lemon juice, and oil. Season with salt and pepper. Toss until mixed.

Sausage Gumbo

Serves 4

Ingredients

1 cup onion, chopped

3 garlic cloves, minced

1 tsp canola oil

½ pound kielbasa sausage, cut into ¼ in slices

1½ cups green pepper, chopped

1 (14.5 oz) can diced tomatoes

1 cup chicken broth

1 bay leaf

1 tsp Italian Seasoning

½ tsp salt

½ tsp chili powder

¼ tsp pepper

1/8 tsp hot pepper sauce

½ cup Minute White Rice

Directions

In a large saucepan, sauté onion and garlic in oil for 2 minutes or until crisp-tender. Stir in sausage; cook and stir for 2 minutes or until sausage begins to brown. Add green pepper; cook and stir for 2 minutes or until crisp-tender. Stir in the tomatoes, broth, seasonings and hot pepper sauce. Bring to a boil.

Cook, uncovered, for 2 minutes or until heated through.  Stir in rice. Remove from the heat.  Cover and let stand for 5 minutes or until rice is tender. Discard bay leaf.

Simple Salsa

Serves 8

Ingredients

5 1/3 Medium tomatoes (diced)

1 1/3 Small onion (diced)

5 1/3 Garlic cloves

3 tbsp Cilantro

Directions

Wash and dice tomatoes. Peel and cut onion. Peel and mince garlic. In a big bowl, combine garlic, onion, and tomatoes with cilantro, salt, and pepper. Stir with a spoon and mash a little to make it juicy.  Enjoy with chips or add to entrees for flavor/side dip!

Spaghetti with Meat Sauce

Serves 4-6

Ingredients

½ - 1 pound ground turkey

1 (14.5oz) can diced tomatoes

1 jar of store-bought pasta sauce

½ tsp garlic powder

1 tsp basil

1 Italian seasoning 

1 (8oz) package spaghetti

Directions

Brown turkey and set aside. Over medium heat, combine tomato sauce, diced tomatoes, Italian seasoning, basil, and turkey. Mix well and let simmer. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Mix sauce with hot pasta; serve.

Tacos

Serves 6

Ingredients

1 pound Ground Turkey

1 packet Taco Seasoning

6 Tortilla Shells

Directions

Brown the turkey until cooked through.  Add taco seasoning according to directions on packet and mix.  Serve on warm tortilla shells.  Feel free to add your own toppings like sour cream, onion, avocado, tomato, lettuce, jalapeños, salsa, and guacamole!

Thai chicken roll-ups

Serves 4

Ingredients

2 tablespoons creamy peanut butter

2 tablespoons soy sauce (gluten free?)

1 tablespoon packed brown sugar

1 tablespoon hot water

1 teaspoon sesame or vegetable oil

4 flour tortillas

½ lb rotisserie chicken

1 ½ cups thinly sliced iceberg lettuce

1 ½ cups shredded carrots

½ cup chopped cilantro

Directions

In small bowl, beat peanut butter, soy sauce, brown sugar, water, and oil with wire whisk until blended.  Spread about 2 tablespoons peanut butter mixture over each tortilla. Top each with ¼ of the chicken, about 1/3 cup lettuce, about 1/3 cup carrots, and 2 tablespoons cilantro. Roll up tortillas.

Tomato Soup

Serves 6

Ingredients

2 teaspoons olive oil

1 small onion, diced

1 large carrot, peeled and diced

2 garlic cloves, diced

2 large tomatoes, diced (about 2 cups)

2 cups vegetable or chicken stock

1 tablespoon tomato paste

1 teaspoon paprika

1 teaspoon salt

Directions

Heat oil in a large soup pot over medium heat. Add onions and sauté for 2 min, or until translucent. Add carrots and garlic and sauté for 2 min more.  Add remaining ingredients to the pot and stir.  Bring to a boil, then reduce heat to low and simmer, uncovered, for 20 min.

Carefully move the soup to a blender and blend until smooth.

Turkey Wraps

Serves 4

Ingredients

4 large flour tortillas

1 small head romaine lettuce (washed and dried)

¾ pound turkey breast

2 tomatoes (thinly sliced)

½ cup pesto

Directions

Lay the tortilla flat on the table and spread pesto in the middle.  Then layer lettuce, tomato, and turkey. Roll like a burrito.

Vegetarian chili

Serves 8

Ingredients

1 Tbsp vegetable oil

1 cup chopped onions

3/4 cup chopped carrots

3 cloves garlic, minced

1 cup chopped green bell pepper

1 cup chopped red bell pepper

3/4 cup chopped celery

1 Tbsp chili powder

1 1/2 cups chopped fresh mushrooms

1 (28 ounce) can whole peeled tomatoes with liquid, chopped

1 (19 ounce) can navy beans, with liquid

1 Tbsp ground cumin

1 1/2 teaspoons dried oregano

1 1/2 teaspoons dried basil

Directions

Heat oil in a large saucepan over medium heat. Sauté onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

Veggie Eggs

Serves 2

Ingredients

4 Eggs

1/4 cup Spinach Leaves (chopped)

1/8 cup Mushrooms (chopped)

Butter

Directions

1.    Crack eggs into a bowl and stir until they are all mixed up.  Melt butter in a frying pan to where it coats the entire bottom of the pan.  Pour eggs into frying pan and quickly add the spinach and mushrooms. Cook until eggs are set.  Serve with fruit salad and toast.

Veggie Quesadillas

Serves 4

Ingredients

2 Green Bell Peppers (chopped)

8 Small Button Mushrooms

½ can black beans

8 Flour Tortillas (10 inch)

Spinach Leaves (to taste)

1 cup shredded cheese

 Directions

Wash and chop vegetables. Plug in the George Foreman Grill to heat up.  Put spinach, peppers, black beans, and mushrooms on one half of the flour tortilla. Add shredded cheese on top.  Fold the tortilla in half and put it on the grill for 4 minutes.  Pull your quesadilla off of the grill. Let cool for a minute before eating.  Dip your quesadilla in your simple salsa for some extra flavor!