Hi Everyone,  Wasn't really sure what sub-category to post this in.....

Some friends and I are planning a weekend camping trip, and I was hoping for some good ideas for some good foods to pack.  So many of the obvious choices (hot dogs, smores, chips, etc.) are so unhealthy.  I realize it IS camping, so I don't need to eat gourmet, but does anyone have some creative ideas for some foods to pack that are a little easier on my waistline, but still simple to make?

Not know what type of equiptment you have it is hard to say.  So the best I can do it tell you what I do.  Normally I cook on an open fire using an adjustable grill. And I cook in covered Cast Iron Dutch Ovens.  One dish I make is to take boneless country style ribs, batter them, brown them on all four sides.  Slice enough potatoes to cover the bottom of the Dutch Oven, mix Cream of Mushroom soup, Cream of Celery Soup, 1 chopped onion, and 1 cup of water. Pour mixture over potatoes, place ribs on top of the potatoes.  Cover with lid and add about 2 incles of coals on lid. Your DO should be about 6-8" above the coals and should be medium hot. (About 350%)  Cook for about 2 hours, check meat and potatoes for tenderness. 
I hope this helps.  I have a few recipes on outdoor cooking if you would like more, but again mine is on open fire not gas stove.

Lychee,

Popeye and I camp alot and as Lloyd said, unless we know what equipment you are taking it is hard to know which recipes to share. Popeye and I have a motorhome, but very seldom cook anything inside. We are open fire cookers also. With an open fire there are several choices that are relatively easy. Some are using things such as Tonka (hobo) pie makers. You butter two slices of bread, place the buttered sides out, one on each side of the pie maker. There are a million fillings for these but a few of our favorites are pizza fillings: pizza sauce, mozzarella cheese and pepperoni; reuben sandwich fixins; ham and cheese; etc. The possibilities are endless. Whatever sounds good works. After placing your fillings on one slice of bread, close the pie maker, trim the bread that hangs over the outside and place in the fire pit near the hot coals. Cook until bread is well browned and insides are hot. This usually takes 10 - 15 minutes depending on the heat of your coals.

Another suggestion is a foil dinner. Take very heavy aluminum foil, double thickness and butter the foil. Place raw potatoe slices, canned mixed vegetables ( about 1/4 cup each), a slice of onion and piece of meat (can be a hamburger patty, ham slice, turkey burger patty, boneless pork chop, medium thickness, boneless chicken breast); about 1/4 can Golden Mushroom soup over the top. Add salt and pepper to taste and roll the foil tight around the whole packet. Sealing this completely is very important. Place in the hot coals, not directly on fire, and cook, turning a couple of times for about 1/2 hour or until tender. Times will vary depending on the heat of your coals. You can add veggies of choice, mushrooms, whatever to this also.

Two recipes we used this weekend were Oriental Chicken Salad which I prepare ahead of time and it holds up well and a breakfast casserole in the crockpot.
Breakfast In A Crockpot:
32 oz. bag frozen hash brown potatoes, thawed
1# bacon diced, cooked and drained, or 1 1/2#breakfast sausage, browned and broken up or 1# cooked ham, cubed (All can be done ahead of time)
1 medium onion, diced
1 Bell Pepper, diced
1 1/2 Cups shredded cheese of choice
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspooon pepper
Layer potatoes, meant, onions, peppers and cheese repeating layers 2 or 3 more times ending with a layer of cheese. Beat the eggs, milk, salt and pepper together. Pouro ver the crockpot mixture, cover and turn on low. Cook about 10 hours. This casserole can be done in a Dutch Oven over the fire also but cooking time will have to be adjusted according to the temperature of the fire. Everything can be prepared ahead of time and mixed up on site. I use dry milk and add water to it and that helps with the prep also.

Oriental Chicken Salad
5 T. White Vinegar                           1/2 C. Vegetable Oil
3 T. Sugar                                         2 Flavor Packets from chciken flavored Raeen Noodles.
Mixe together and shake well.

3 Green onions, sliced                     1# Cole Slaw Mix
5 T. Sesame or Sunflower Seeds      2 Pkg. Ramen Noodles broken into small pieces
2-3 C. Cubed, cooked chicken         3/4 C. Slivered Almonds
Combine in large bowl, add dressing, mix well. Let stand over night in fridge so noodles soften.
This salad keeps well and stays fresh for 2-3 days.

Let us know how you camp, tent, camper, whatever; whether you are backpacking or not; what type of cooking you are looking for: open fire, electric or not, gas stove (either inside a vehicle or a propane stove), etc. and I'm sure that Lloyd, Popeye and I and several others out here will come up with a lot more ideas for you.

Fellow Camper
Olive Oyl