4/12/2024 0 Comments Bsa meal planning sheetThis works well if you need a vegetarian option or a gluten-free option or a beef or chicken option. Sometimes you just don’t have a pot big enough to feed everyone so instead of making the same entrée in 2 or 3 pots, you could make 2 or 3 different entrees or different versions of the same entrée. If you’re cooking for a crowd, don’t feel like you have to do only one entrée. However you want to do it, just pick a meal, any meal.įor the meal I’m planning, I start by deciding on my entrée(s). You can choose to go in chronological order or choose to plan your big meals first or whatever, it doesn’t really matter. Now it’s time to actually start planning our meals. And by that I mean easier on the chef, easier on the stomachs, and easier on the budget! I usually choose 1 or 2 meals where I want to blow out all the stops and it usually involves a Dutch oven or 2 or 3! Usually I’ll choose Saturday morning breakfast and/or Saturday night dinner to be my big meals and then my meals for the rest of the weekend are easier. What you really want is a balance between the two. I like a good grilled burger or dog when I’m camping, but when you do as much camping as I do, that can get real old, real fast. One of the mistakes I often see meal planners make is planning an entire weekend of big meals or swinging in the complete opposite direction and planning nothing but hot dogs and hamburgers for the entire weekend. Is it going to be hot and sunny and meals need to be cool and lighter or is it going to be rainy or chilly and meals need to be hot and hearty?įinally, it’s time to start thinking of food! Taking all of the above into consideration, I start planning the meals. Are we arriving late on a Friday afternoon? Do I need to plan an easy dinner like Winner, Winner, Chicken Chili Dinner or Spicy Taco Cobbler that I can have on the picnic table in 20-30 minutes leaving plenty of time to set up tents, the camp kitchen, and get a campfire going? Will lunch on Saturday need to be a packed lunch or will we be in camp and have time to actually cook a lunch? Will we be working and playing hard? Do I need to plan high energy meals for maximum fuel? Do we have time Sunday morning for a big breakfast or do we need a no mess, no clean up meal so we can pack up and hit the road? Next, I review the schedule and activities for the weekend. Now, we were cooking with fire (so to speak)! I could make anything I could make in my home kitchen. When I added Dutch ovens and box ovens, a whole world of possibilities opened up. Then I added a griddle and I could make more than 1-2 pancakes or grilled cheese sandwiches at a time. When I first started camping, all I had was my little 2-burner propane stove so I was limited to what I could boil in a pot or fry in a skillet. How big is my propane stove? Will it accommodate large pots or small ones? How many burners will I have? Will I have my Dutch ovens? Can I bring a box oven or 2 or 3? Will there be a fire during the day that I can cook over? Next, I assess my equipment and what I think I will need in order to cook in the quantities I need. Depending on what it is, I have to decide if it’s something I can just leave out or if I need to plan alternatives. Next, I note any allergies or dietary restrictions I need to work around. Here in the Northwest, I estimate $5-$7 per person per meal and that seems to work really well. The number of people and the number of meals determines my budget. For example: Friday dinner, Saturday breakfast, Saturday lunch, Saturday dinner, and Sunday breakfast. When I’m planning my camp menu, I usually start with how many I’m feeding and how many meals I need to make.
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