Are you heading on a camping trip anytime soon? Cooking in the backcountry can be a tricky task, but our friends at the Iowa State Outdoor Recreation Program have shared some of their favorite recipes with us! We have a recipe for each meal for you to try. Check it out!

For breakfast, try some Ham and Cheese Croissants:

Ingredients
2 Tablespoons Dijon Mustard
1 Tablespoon honey
1 Tablespoon brown sugar
4 croissants split
8 slices swiss cheese
Pound deli ham any flavor you like and you might not end up using the whole pound depends on how thick you like your sandwiches

Instructions
Mix the mustard, honey and brown sugar together.
Spread the honey mustard mixture on each side of the four split croissants.
Place a slice on swiss on each half of the croissants.
Top the bottom half of each croissant with however much ham you like.
Place two halves back together.
Wrap in foil.
Place in fridge for later or
Place in a 350 preheated oven for 10-15 minute.

For lunch, try some Campfire Nachos:

Ingredients
1 tablespoon neutral-flavored oil
1/2 lb tortilla chips
1 (7.75 oz) can tomato sauce or equivalent
1 cup shredded Mexican cheese blend
1 (14.5 oz) can black beans drained
1 large avocado cubed
4-5 green onions sliced
a handful of fresh cilantro chopped

Directions
Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking.
For the first layer, evenly spread 1/3 of the chips into the dutch oven, topped with 1/4 can tomato sauce, 1/4 can black beans, 1/4 cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.
For the third and final layer, use the remaining 1/3 portion of chips, 1/2 can El Pato, 1/2 can black beans, 1/2 cup cheese, and the remaining avocado, onion, and cilantro.
Cover the dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted.

For dinner? Dutch Oven Lasagna of course!

Ingredients:
1 tablespoon olive oil
2 1/2 cups pasta sauce (a 24 or 25-ounce jar is perfect)
12 oz fresh lasagna noodles divided into 4 sets (thawed if frozen)
3 cups fresh baby spinach
1 1/2 cup shredded cheese mozzarella or a blend of Italian-style cheeses works best
1 tablespoon dried oregano or basil or a blend of the two

Directions
If cooking over a campfire, get your coals ready. You’ll need 25 total.
Start by coating the bottom of a 10″ Dutch oven with the olive oil to help prevent the bottom layer from sticking. Add 1/2 cup pasta sauce and spread evenly over the bottom of the Dutch oven. Use the first set of noodles to create the base of the lasagna. Layer 1/2 cup sauce, 1 cup baby spinach, and 1/3 cup cheese. Repeat (one set noodles, 1/2 cup sauce, 1 cup spinach, 1/3 cup cheese) two more times. For the final layer, use the last set of noodles, 1/2 cup sauce, and 1/2 cup cheese. Sprinkle the oregano over the top.
Use 8 coals to create a bed to set your Dutch oven on. Place the Dutch oven on top of the coals. Cover the oven with the lid, and place the remaining 17 coals on top of the lid. Bake for 30 minutes, until the noodles are tender and cooked through and the cheese has melted.
Take the Dutch oven off the heat. Carefully remove the lid and set aside. Cut the lasagna into 4 wedges, plate, and enjoy!

For dessert, try a Banana Boat. Here’s what you’ll need:

Ingredients
4 medium bananas
1 cup chocolate chips
1 cup mini marshmallows
2 graham crackers, chopped

Directions
Preheat your grill to medium-high heat.
Slice each banana length-wise to make a deep slit in each one, without cutting all the way through the banana.
Use your fingers to gently pry open the banana a bit more and stuff in a layer of chocolate chips towards the bottom.
Add another layer of mini marshmallows, followed by a few more chocolate chips.
Repeat with the remaining bananas.

Use tinfoil to create a little stand for each banana so they will sit flat on the grill.
Gently place each banana on the grill, place the cover down, and allow them to cook for about 5 minutes.
You want the peel to turn black, the chocolate chips to be melty, and the marshmallows slightly golden brown.
Transfer cooked bananas from their tinfoil stands to separate plates with tongs, and top with chopped graham crackers.

We hope you get the chance to put these recipes to use! Enjoy, and get camping!