Hope you all enjoyed your weekend….I sure did!!! As mentioned in my last couple posts, we went away camping this weekend! I haven’t been since 2002. I forgot how much fun it was! I will admit, dry camping doesn’t really appeal to me, but we had access water/power so its nice to have a bit of convenience!
Food wise, I brought up healthier options. Protein bars, lean lunch meats, plenty of fresh fruit and veggies, turkey burgers, lean beef burgers, lean turkey sausage, turkey bacon, eggs/egg whites, musli bars, baked chips. Not so healthy: SMORES! But you can’t camp without them! Balance right?! Meals were: Burgers, Homemade Chili (recipe below), Foil pouches of salmon, corn on the cob, green beans and potatoes (all just thrown on coals on the fire for 30 min, flip once *salmon & beans were done after 10-15min)
Now for some pics!!
Looking from our campsite onto the Thompson River. Its a shame, but some of the trees were affected by the pine beetle.
All our ‘stuff”. We basically had the entire campsite to ourselves….it was awesome!
There was a blow up Pirate Ship pool that Sienna sure enjoyed!
Can’t wait to do it again! I love camping!
Now for my Super Easy & Healthy
KRISTINE’S CAMPING CHILI
(it is awesome made vegetarian as well)
This recipe is great as you only need to bring a few spices, and the condiments you will already have on hand.
This makes a HUGE pot full of chili. It makes about 10 servings.
5 strips turkey bacon, chopped
2 lean beef burgers, broked up (I used Kirkland brand ones)
2 green bell peppers, diced large
1 14oz can red kidney beans
1 14oz can navy beans
1 14oz can stewed tomatoes
1 large onion, diced large
2.5 cups sliced mushrooms (I used the already sliced)
1/4 c low carb ketchup
1/4 c mustard
4-5 Tbsp chili powder or to taste, I use a lot
4-5 Tbsp worchestershire
2 Tbsp dried dill weed
Pepper to taste
I warn you, these is some guess work here, especially with the veggies. I don’t use measuring spoons, I tend to eyeball things, especially in chili! But I’ve been doing this recipe for a long time.
All you need is one big pot. First, heat up the pot on a portable stove or even on the fire on a rack. Spray the pot with cooking spray. First add the meat and brown, add onions and cook through. Then add all the spices and worcheshire. Once it softens a bit and the spices cook out for a minute, add all the liquids (beans, stewed tomatoes, ketchup, mustard). Allow to simmer for 25 minutes or longer. I have the lid on for a bit, then remove the lid so the veggies don’t get too soggy.
Per serving (approx 1 cup)
Cals: 196 Fat: 5g Carbs: 26g Sugar: 5g Fibre: 8.3g Sodium: 510mg Protein: 12.3g