Lunch

• 4 medium flour tortillas

• 2 8oz chicken breasts, grilled and sliced

• 1 jar Tostitos salsa con queso

• 1 can black beans rinsed and drained

• 1 c. shredded Mexican blend cheese

• tin foil

Spread 1 Tbsp salsa con queso over one side of a tortilla.

Place 1/4 c. chicken on half the tortilla over the salsa con queso. Sprinkle 1/4 c. black beans and about 1/4 c. cheese over the chicken.

Fold other side of tortilla over to cover ingredients. Place on a piece of tin foil large enough to cover the quesadilla. Leave the ends open.

Place the foiled quesadilla on the grate directly over the campfire. Keep over fire to cheese is melted and tortilla is crispy.

Remove from the grate and cut in four pieces.

• 2 cups elbow macaroni

• 2 cups water

• 2 tablespoons butter

• ¼ teaspoon salt

• 4 cups cheddar cheese, shredded

• 1-2 tablespoons mustard

• 1/4 teaspoon garlic powder

• 5 oz bag Jalapeño Kettle chips

Prepare your coals or campfire.

Add the elbow macaroni, water, butter, and salt to a 4-qt Dutch oven. Cover and place on top of a small bed of coals or embers. Place 10-15 coals on top of the Dutch oven. Cook for about 10 minutes, until the pasta is tender and most (but not all) of the liquid has been absorbed.

Carefully remove the Dutch oven from the campfire and set aside the lid.

Stir in the shredded cheese, mustard, and garlic powder and add more salt if needed.

Serve in bowls or on a plate, and top with crushed jalapeño chips.

• 2 Tablespoons Dijon Mustard

• 1 Tablespoon honey

• 1 Tablespoon brown sugar

• 4 croissants split

• 8 slices swiss cheese

• Pound deli ham (any flavor)

• Spread a little homemade honey mustard on a split croissant.

• Add swiss cheese on both sides

• Pile on some thin sliced ham.

• Sandwich it closed.

• Wrap in foil.

• Warm in fire, inside warm dutch oven or on stove.

Meat

• 1 lb Ground hamburger, lean

Produce

• 3/4 cup Cherry tomatoes

• 1 cup Lettuce

Condiments

• 1/2 cup Salsa

Baking & Spices

• 1 packet Taco seasoning

Dairy

• 1 cup Cheddar cheese

• 1/2 cup Sour cream

Etc.

• 4 Individual serving size taco chip

Brown hamburger, in advance if possible.

Mix in taco seasoning.

Dice tomatoes, lettuce.

Shred cheese.

Add hamburger to individual bags of chips.

Add cheese, sour cream and salsa and stir.

• Frozen homestyle meatballs

• Frozen mixed vegetables

• Tater Tots

• Seasoned salt

• Sharp cheddar cheese

• Tinfoil

Preheat the grill 350 degrees or prepare your campfire.

In a bowl mix together all ingredients.

Measure out eight pieces 8” x 12” of heavy duty tinfoil

Spray with nonstick spray.

Divide the mixture between the foil sheets.

Fold each piece of foil up into a packet and seal.

Set the packets directly on the grill and cook for 30 minutes