Recipes That Actually Work (That Don't Require an Oven)

Let’s talk food.

Because while nature is beautiful and RV life is freeing, a girl’s still gotta eat and sometimes hot dogs and smore's just aren't cutting it anymore. A good homecooked (or campfire cooked) meal full of nutrition, depth and not maybe a little outside of the box is craved BUT if you’ve ever tried to use an RV oven, you already know that those things are temperamental little goblins. They either scorch your biscuits or refuse to heat up past “lukewarm sadness.”

That’s why I’ve come to rely on more consistent sources of campfire cuisine to change it up: the grill, the fire pit, and yes, the humble air fryer (our modern-day hero cooking utensil hero)

Here are some tried-and-true no fuss campground recipes that I have made and enjoyed or had been shared with me that are a little more than the standard fare!

Go ahead and impress your campground neighbors from three sites away.

Grilled Campground Skewers: "Stick It & Sizzle"

Let’s start with a classic: skewers. Because there’s something about eating food off a stick that just feels right when you’re outdoors, and it's easy peasy!

Ingredients:

• Cubed chicken breast or steak

• Bell peppers, onions, mushrooms, zucchini basically any veggies you like that you can grill up.

• Olive oil

• Salt, pepper, garlic powder, paprika, seasonings of your choice

• Skewers (wooden ones soaked in water, or metal)

How-To:

1. Toss meat and veggies in olive oil and seasonings, measure with your heart of course!

2. Skewer them in colorful order so it look like you tried.

3. Grill over medium heat, turning every few minutes, until meat is cooked through and veggies are charred but still happy.

4. Serve with a squeeze of lemon and a satisfied grin.

   
   

Pro tip: Let the kids make their own—it’s the closest thing to “cooking” without an insurance risk.

One-Pot Cajun Chicken & Rice

Warm, spicy, and full of flavor—this one’s a go-to after a long day on the road or trail and need some extra comfort.

Ingredients:

• 1 lb chicken thighs, diced

• 1 bell pepper, diced

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup long grain rice

• 2 cups chicken broth

• Cajun seasoning (store-bought or homemade) again, measure to your tastes!

• Olive oil, salt, pepper

How-To:

1. In a deep skillet or Dutch oven, brown the chicken in olive oil. Remove and set aside.

2. Sauté the onions, peppers, and garlic until soft.

3. Stir in rice and toast for 1–2 minutes. Add broth, seasoning, and the chicken.

4. Cover and simmer on low heat for 20–25 minutes until rice is fluffy and liquid is absorbed.

   
   

Add a splash of hot sauce at the end for a little extra heat!

Campfire Foil Pack Steak & Garlic Herb Potatoes

This one’s for the grill or directly in the fire pit coals—flavor-packed and impressively easy.

Ingredients:

• Ribeye or sirloin steaks

• Red potatoes, thinly sliced

• 2 tbsp butter

• 1 tbsp olive oil

• Fresh garlic, minced

• Rosemary or thyme

• Salt & pepper

• Heavy-duty aluminum foil

How-To:

1. Toss potato slices with olive oil, garlic, herbs, salt and pepper.

2. Create two foil packs: one for the potatoes, one for the steak (or combine if you prefer, but the potatoes take longer)

3. Add a pat of butter to each pack and seal tightly.

4. Cook steak over hot coals or on the grill for 8–10 minutes (medium rare). Potatoes may need 15–20 minutes.

5. Open carefully—steam is expected!

   
   

   

   You could even do this "Shrimp Boil Style" like I prefer, and swap out the steak for shrimp and then add corn on the cob, mushrooms, and cajun spice!

   
   

Crispy Campground Potato Wedges

Look, the air fryer is the real MVP of RV cooking. Quiet, fast, and unlike the oven, it actually does what you ask of it. (If you can't tell I have a vendetta against my oven) Perfect for your little picky eaters who only want fries.

Ingredients:

• 2 large potatoes

• Olive oil

• Salt, pepper, garlic powder, smoked paprika

  
  

How-To:

1. Slice potatoes into wedges and toss in oil and spices.

2. Air fry at 400°F for 15–18 minutes, shaking halfway through.

3. Serve with ranch, ketchup, or whatever condiment you keep in the tiny fridge door.

   
   

Bonus: The air fryer doesn’t care if your RV is level or not. What a champ.

Air Fryer Shrimp Tacos with Cabbage Slaw & Lime Crema

Speaking about the air fryer, and mentioning shrimp again, this is great for a hot day when you don’t want to cook outside, but still want something restaurant-worthy.

Ingredients (for 2–3 servings):

• 1 lb peeled shrimp

• 1 tbsp olive oil

• 1 tsp chili powder

• 1/2 tsp garlic powder

• Salt & pepper

• 6 small tortillas

Slaw:

• 2 cups shredded cabbage

• Juice of 1 lime

• 1 tbsp mayo or sour cream

• Dash of hot sauce

• Salt to taste

Crema:

• 1/4 cup sour cream

• Zest & juice of 1 lime

• Pinch of cumin

How-To:

1. Toss shrimp with oil and seasonings. Air fry at 400°F for 6–8 minutes, shaking halfway through.

2. Mix cabbage slaw ingredients and let sit for 10 min.

3. Stir crema together and warm the tortillas.

4. Assemble: tortilla, slaw, shrimp, drizzle of crema, and maybe a sprig of cilantro if you're fancy.

   
   

Pairs well with a camp chair, a sunset, some salsa and that one paper plate that keeps trying to blowing away.

Campfire Dessert Cones: "S'more Fun in a Cone"

This one is a twist on a s’more and attempts to be less messy, but fails. Kiddos enjoy the "hot" ice cream!

Ingredients:

• Sugar cones for ice cream

• Mini marshmallows

• Chocolate chips

• Peanut butter cups, banana slices, or anything else you want to throw in!

• Aluminum foil

  
  

How-To:

1. Fill each cone with your chosen goodies.

2. Wrap tightly in foil.

3. Toss near (not in) the fire for 5–7 minutes.

4. Unwrap and enjoy a gooey, magical treat.

   
   

You will burn your fingertips trying to eat these too soon, be careful!

Chocolate Banana Boats (Fire Pit or Grill)

This ooey-gooey classic is like a personal banana sundae and also wrapped in foil. Foil will be your best friend for any camp cooking adventures!

Ingredients:

• 1 ripe banana (not peeled)

• Mini marshmallows

• Chocolate chips

• Crushed graham crackers or cookies

• Peanut butter or Nutella (optional)

• Foil

  
  

How-To:

1. Slice the banana down the middle (lengthwise), without cutting all the way through the peel.

2. Carefully stuff the inside with marshmallows, chocolate chips, and whatever goodies you like.

3. Wrap the banana tightly in foil.

4. Place over hot coals or on a grill for about 5–7 minutes, until melty and warm.

5. Open carefully and eat with a spoon right out of the peel.

   
   

Tip: Let the kids build their own with toppings lined up buffet-style.

Cinnamon Sugar Apple Skillet Crisp (Stovetop or Fire Pit)

This one brings fall vibes to the campsite no matter the season, warm, comforting and nostalgic.

Ingredients:

• 2 apples, sliced thin

• 1 tbsp butter

• 1 tbsp brown sugar

• 1/2 tsp cinnamon

• Pinch of salt

• Granola or crushed oats for topping

  
  

How-To:

1. In a cast iron skillet over medium heat, melt the butter and add apple slices.

2. Stir in brown sugar, cinnamon, and a pinch of salt.

3. Cook, stirring occasionally, for about 10 minutes or until apples are soft and sticky.

4. Sprinkle granola or oats on top just before serving for crunch.

   
   

Perfect with a dollop of whipped cream or a scoop of ice cream if you’re feeling fancy and have it on hand.

Breakfast Burritos (Make-Ahead Friendly & Freezer Ready)

Ideal for grab-and-go mornings or pre-made and reheated over the fire or on a skillet.

Ingredients:

• 6 large eggs

• 1/2 lb breakfast sausage or bacon

• 1/2 cup diced peppers/onions

• 1/2 cup shredded cheese

• 4 large tortillas

• Salsa or hot sauce (optional)

Instructions:

1. Cook the sausage/bacon and set aside.

2. Sauté peppers and onions until soft.

3. Scramble the eggs, then mix everything together in one skillet.

4. Divide into tortillas, sprinkle with cheese, roll tightly, and wrap in foil.

5. Reheat in foil over low fire, on a grill, or in an air fryer until warm.

   
   

Make extras—they disappear fast, especially with sleepy campers who “forgot” breakfast was DIY.

"Oven-Schmoven" Breakfast Bake (In a Skillet)

Just in case you’re tempted to trust your RV oven... don't. Make this breakfast in a skillet and keep your sanity.

Ingredients:

• 6 eggs

• 1 cup cooked breakfast sausage or bacon

• 1/2 cup diced peppers and onions

• 1/2 cup shredded cheese

• Salt, pepper, dash of hot sauce

• Spinach and tomatoes go optionally well with this too for some added veg!

  
  

How-To:

1. Sauté peppers and onions in a greased skillet over the fire or stovetop.

2. Add sausage/bacon.

3. Whisk eggs with salt, pepper, and hot sauce, then pour over everything.

4. Add spinach and tomatoes, to wilt just a bit.

5. Cook low and slow, stirring gently, until set.

6. Top with cheese and cover until melty.

   
   

The only thing getting burned here is your mouth because you didn’t wait. Again.

Eat Well, Laugh Often, Don’t Trust the Oven

One of the unexpected joys of RV life? The creativity it sparks in the kitchen—or rather, the compact kitchen, outdoor grill, folding table, or picnic bench. Campground cooking is less about perfection and more about resourcefulness, a dash of creativity, and learning to love foil. You don’t need a fancy setup to make food that tastes amazing, you just need a little heat and a lot of heart (and maybe a functioning air fryer).

When you’re cooking on the road, every meal becomes a bit of an adventure. You’ve got limited space, fewer tools, unpredictable heat sources… and somehow, it makes the food taste better.

And when you're boondocking (camping without hookups), cooking becomes even more of a dance. You’re thinking about propane, power draw, and how many dishes you can wash with a gallon of water. But you know what? Some of the most satisfying meals were made with nothing but a cast iron skillet and a view that no restaurant could beat.

A Few Cooking Tips While Boondocking:

• Go for one-pot or foil meals to save on water and clean-up.

• Use propane wisely this is why air fryers and electric kettles are clutch if you have solar or a generator.

• Pre-chop at home before you leave for an easier time when you’re off-grid.

• Keep meals flexible sometimes plans change with weather or wildlife. (We’ve all had the raccoon steal the hamburger buns…) and choose ingredients that can double to make other things if you lose one component. Such as proteins can always been seasoned and enjoyed with potatoes or rice to make a yummy dish, and eggs are delicate but super versatile to make breakfast, lunch and dinner options.

  
  

Closing Thoughts: Gourmet-ish Meals in a Rolling Kitchen

Sure, your oven thinks 400°F is a suggestion. Your counter space barely fits a cutting board. And your “pantry” is a drawer next to the fridge.

But the flavors hit different! The meals stick with you—not just because they’re good, but because you made them under the stars, over a fire, or in your trusty little kitchen on wheels.

Got your own favorite camping recipe? Share it with us! We’re always on the hunt for our next smoky, crispy, gooey camp meal.