These delicious recipes are refreshing, healthy, and the perfect treat for your springtime camping adventure. With simple ingredients that can be found anywhere and even the option to prep some ahead of time, you might find these to be recurring favorites for the entire family.
Shrimp with Garlicky Tomatoes and Kale Couscous
Don’t let the word “kale” scare you. This healthy recipe tastes like a party in your mouth and is full of robust flavors that come together for a truly delightful meal that cooks in less than an hour.
- 1 c. couscous
- 1 (5-oz.) package baby kale
- 1 lb. small cocktail or Campari tomatoes, quartered
- 2 large cloves garlic, thinly sliced
- 20 large peeled and deveined shrimp
- 2 tbsp. extra-virgin olive oil
- kosher salt
- Freshly ground black pepper
DIRECTIONS
- Heat oven to 425 degrees F or an outdoor grill to medium-high. Tear off four 12″ squares of foil and arrange on two baking sheets. In a small bowl, combine the couscous with 1/2 cup water.
- Divide the kale among the pieces of foil. Top with the couscous, then the tomatoes, garlic and shrimp. Drizzle with the oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cover with another piece of foil and fold each edge up and over three times. Roast or grill (covered) for 15 minutes.
- Transfer each packet to a plate. Using scissors or a knife, cut an “X” in the center and fold back the triangles.
Pineapple and Black Bean Fajitas
- 1 (15-oz.) can black beans, rinsed
- 1 tbsp. finely chopped chipotles in adobo
- 1/4 small pineapple, cored and cut into thin 1/2″ pieces
- 2 small red peppers, sliced
- 1 small red onion, thinly sliced
- 8 small corn tortillas, warmed
- Fresh cilantro, for serving
- Sour cream, for serving
- Heat oven to 425 degrees F or an outdoor grill to medium-high. Tear off four 12″ squares of foil and arrange on two baking sheets.
- Toss together the beans and chipotles, then divide among the pieces of foil. Top with the pineapple, peppers and onion. Cover with another piece of foil and fold each edge up and over three times. Roast or grill (covered) for 15 minutes.
- Transfer each packet to a plate. Using scissors or a knife, cut an “X” in the center and fold back the triangles. Spoon the mixture into tortillas and top with cilantro and sour cream, if desired.
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Recipe source: womansday.com
