Here are 12 Kosher Glamping recipes. They are all easy to prepare,

gourmet-quality recipes suitable for Glamping.  Each with a calorie count.

1) Campfire Chicken Skewers

Ingredients:

• 1 pound chicken breast, cubed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, diced
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat grill over medium heat.
2. Thread chicken, bell peppers, and onion onto skewers.
3. In a small bowl, mix olive oil, paprika, garlic powder, salt, and pepper.
4. Brush skewers with olive oil mixture.
5. Grill for 10-15 minutes, turning occasionally, until chicken is cooked through.
6. Serve hot.

Calories per serving: Approximately 250 calories.

Tips: Soak wooden skewers in water for 30 minutes before using to prevent burning. Serve with a side of quinoa or rice for a complete meal.

2) Grilled Eggplant Parmesan

Ingredients:

• 2 large eggplants, sliced
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium heat.
2. Brush eggplant slices with olive oil and season with basil, oregano, salt, and pepper.
3. Grill eggplant slices for 3-4 minutes per side, or until tender.
4. Remove eggplant from grill and top each slice with marinara sauce, mozzarella cheese, and Parmesan cheese.
5. Return eggplant to grill and cook for an additional 2-3 minutes, or until cheese is melted.
6. Serve hot.

Calories per serving: Approximately 300 calories.

Tips: Use a mandoline slicer for evenly sliced eggplant. Serve with a side salad for a balanced meal.

3) Campfire Baked Potatoes

Ingredients:

• 4 large russet potatoes
• 1/4 cup olive oil
• 1 tablespoon sea salt
• 1 tablespoon black pepper
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 2 green onions, chopped

Instructions:

1. Preheat grill to medium-high heat.
2. Wash and dry potatoes, then pierce several times with a fork.
3. Rub potatoes with olive oil and season with sea salt and black pepper.
4. Wrap each potato in foil and place on grill.
5. Grill for 45-60 minutes, or until potatoes are tender.
6. Remove potatoes from foil and top with sour cream, cheddar cheese, and green onions.
7. Serve hot.

Calories per serving: Approximately 400 calories.

Tips: Add cooked bacon bits for extra flavor. Serve with a side of steamed vegetables for a complete meal.

4) Grilled Vegetable Quesadillas

Ingredients:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 cup shredded cheddar cheese
• 1/2 cup chopped fresh cilantro
• 4 large flour tortillas
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a large bowl, toss bell peppers, onion, zucchini, and squash with olive oil, salt, and pepper.
3. Grill vegetables for 5-7 minutes per side, or until tender.
4. Remove vegetables from grill and chop into smaller pieces.
5. Place a tortilla on a flat surface and sprinkle with cheese.
6. Add a layer of grilled vegetables and cilantro.
7. Top with another tortilla.
8. Repeat for remaining tortillas.
9. Grill quesadillas for 2-3 minutes per side, or until cheese is melted and tortillas are crispy.
10. Cut quesadillas into wedges and serve hot.

Calories per serving: Approximately 350 calories.

Tips: Use a grill basket for smaller vegetables to prevent them from falling through the grill grates. Serve with salsa and guacamole for dipping.

5) Campfire Grilled Fruit Skewers

Ingredients:

• 2 peaches, sliced
• 2 plums, sliced
• 2 bananas, sliced
• 1/4 cup honey
• 1 teaspoon ground cinnamon
• Wooden skewers

Instructions:

1. Preheat grill to medium heat.
2. Thread fruit slices onto skewers.
3. In a small bowl, mix honey and cinnamon.
4. Brush fruit skewers with honey mixture.
5. Grill skewers for 2-3 minutes per side, or until fruit is caramelized.
6. Serve hot.

Calories per serving: Approximately 200 calories.

Tips: Use ripe but firm fruit for easier skewering. Serve with a dollop of Greek yogurt for added protein.

6) Campfire Sweet Potato Hash

Ingredients:

• 2 large sweet potatoes, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, diced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a large bowl, toss sweet potatoes, bell peppers, and onion with olive oil, paprika, garlic powder, salt, and pepper.
3. Spread the mixture on a large piece of heavy-duty foil.
4. Fold the foil to create a packet, sealing the edges tightly.
5. Place the foil packet on the grill and cook for 20-25 minutes, or until sweet potatoes are tender.
6. Serve hot.

Calories per serving: Approximately 250 calories.

Tips: Add diced apple for a sweet twist. Serve with scrambled eggs for a hearty breakfast.

7) Grilled Vegetable Salad

Ingredients:

• 1 zucchini, sliced lengthwise
• 1 yellow squash, sliced lengthwise
• 1 red onion, sliced into rings
• 1 red bell pepper, halved and seeded
• 1 yellow bell pepper, halved and seeded
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves, chopped

Instructions:

1. Preheat grill to medium-high heat.
2. Grill zucchini, squash, onion, and bell peppers until tender and lightly charred, about 4-5 minutes per side.
3. Remove vegetables from grill and let cool slightly.
4. Chop grilled vegetables into bite-sized pieces and place them in a large bowl.
5. In a small bowl, whisk together balsamic vinegar, olive oil, oregano, salt, and pepper.
6. Pour dressing over grilled vegetables and toss to coat.
7. Garnish with chopped basil leaves.
8. Serve warm or at room temperature.

Calories per serving: Approximately 200 calories.

Tips: Add crumbled feta cheese for extra flavor. Serve with grilled chicken or fish for a complete meal.

8) Campfire Stuffed Acorn Squash

Ingredients:

• 2 acorn squash, halved and seeded
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Olive oil

Instructions:

1. Preheat grill to medium heat.
2. Brush the cut side of each acorn squash half with olive oil and season with salt and pepper.
3. In a large bowl, mix chickpeas, cranberries, pecans, maple syrup, cinnamon, nutmeg, salt, and pepper.
4. Divide the mixture among the acorn squash halves, pressing it into the cavities.
5. Wrap each stuffed squash half in foil.
6. Place foil-wrapped squash on the grill and cook for 30-40 minutes, or until squash is tender.
7. Serve hot.

Calories per serving: Approximately 300 calories.

Tips: Add cooked quinoa or rice to the stuffing for added texture. Serve with a dollop of Greek yogurt on top.

9) Grilled Portobello Mushroom Steaks

Ingredients:

• 4 large portobello mushrooms
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together balsamic vinegar, olive oil, garlic, salt, and pepper.
3. Brush both sides of the portobello mushrooms with the balsamic mixture.
4. Grill mushrooms for 4-5 minutes per side, or until tender.
5. Remove mushrooms from grill and sprinkle with chopped parsley.
6. Serve hot.

Calories per serving: Approximately 150 calories.

Tips: Use a brush to evenly distribute the balsamic mixture. Serve mushroom steaks on a bed of mixed greens for a light meal.

10) Campfire Vegetable Stir-Fry

Ingredients:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 onion, sliced
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 2 garlic cloves, minced
• 1 teaspoon ground ginger
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together soy sauce, olive oil, sesame oil, honey, garlic, ginger, salt, and pepper.
3. In a large bowl, toss bell peppers, zucchini, squash, and onion with the soy sauce mixture.
4. Spread the vegetable mixture on a large piece of heavy-duty foil.
5. Fold the foil to create a packet, sealing the edges tightly.
6. Place the foil packet on the grill and cook for 15-20 minutes, or until vegetables are tender.
7. Serve hot.

Calories per serving: Approximately 200 calories.

Tips: Add cooked chicken or tofu for added protein. Serve over cooked rice or quinoa for a filling meal.

11) Campfire Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 8 ounces mushrooms, sliced
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, and cook until softened.
2. Add mushrooms and cook until they release their juices and become tender.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Pour in white wine and cook until it is absorbed.
5. Gradually add vegetable broth, 1/2 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
6. Continue cooking and stirring until the rice is creamy and tender, about 20-25 minutes.
7. Stir in Parmesan cheese, salt, and pepper.
8. Garnish with chopped parsley before serving.

Calories per serving: Approximately 300 calories.

Tips: Use a good-quality vegetable broth for the best flavor. Stirring constantly is key to a creamy risotto.

12) Campfire S’mores Dip

Ingredients:

• 1 cup chocolate chips
• 1 cup mini marshmallows
• 1/4 cup milk
• Graham crackers, for dipping

Instructions:

1. Preheat grill to medium heat.
2. In a cast-iron skillet, combine chocolate chips, marshmallows, and milk.
3. Place the skillet on the grill and cook until the chocolate is melted and the marshmallows are golden brown, about 5-10 minutes.
4. Serve immediately with graham crackers for dipping.

Calories per serving: Approximately 200 calories.

Tips: Keep an eye on the dip while cooking to prevent burning. You can also add crushed graham crackers on top for extra crunch.

Enjoy these delicious Kosher recipes on your next Glamping  adventure!!