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Dutch Oven Camp Meals

Convert any dutch oven recipe to fit the oven you own. Right mouse click and choose save target. Convert your DO Recipe
Microsoft Excel file.

Calculate the correct number of brickettes you need for your rais your oven temperature. Right mouse click on Dutch oven brickette calculator. for the Microsoft word file.

Ground Beef Stew

2 pounds of lean ground beef
1 14 oxz can Italian stewed tomatoes, diced
4 ounces pearl onions, about 20
1 ounces small whole mushrooms, halved
4 cloves crushed, diced garlic
1 cup diced celery
1/2 tsp dried basil
salt and pepper
2 Tbs. Olive Oil

This meal will cook in a 10 inch, deep dutch oven. Heat seven coals below and thirteen coals on the lid. Brown the ground beef, onions, garlic in the bottom of the oven. Drain off greese and add remaining veggies and 2 1/2 cups water. Cover and cook for 2 1/2 to 3 hours.

Chicken or Beef FaJitas

1 pound frozen Tyson chicken strips,
4 cloves crushed, diced garlic
2 -3 cups sliced red, green, and orange peppers
1 red or vidalia onion, sliced
1 Tbs ground cumin
salt and pepper
2 Tbs. Olive Oil

2 low carb tortillas

Preheat a 10 inch Camp Chef dutch oven over 7 coals. When the oven is hot, add olive oil and sautee the peppers and chicken. add the seasonings to make and cook till tender crisp.

(The Camp Chef dutch oven has three legs molded into the lid so It can be turned upside down and used as a skillet.) Preheat the lid over 5 coals and use to warm the tortillas.

Pork Tenderloin, Mushrooms and Green Beans
Also works for standard oven.
Level One

1 two pound pork tenderloin
2-3 cups fresh green beans, Cleaned and kept long
4-6 cloves garlic, sliced
¾ cup pearl onions, pealed
2 cups sliced mushrooms
3 Tbs. Olive Oil
1 tsp garlic powder
1/4 tsp salt
¼ tsp pepper

Preheat the lid of the 10 inch Dutch with 15 coals. Preheat the pot with 10 coals. Add olive oil, when base is warm enough to sizzle, add garlic, then onions. Cook for 2-3 min. till translucent. Add pork tenderloin and brown meat on all sides, including the ends to seal in the juices. Dust all sides with garlic powder, salt and pepper. Add green beans. Cook for 30 minutes then open the lid to add mushrooms. Continue cooking till you can smell the roast. Test the pork internal temperature with a meat thermometer. Should be at least 160 degrees.

Pork Loin Chops with Honey Mustard and Crushed Pecans & steamed broccholi
Level One

4-5 ounce pork loin chops (one per person)
Kraft honey mustard
Add 4-6 packs of Splenda to taste
(Use Guldens mustard and a maple flavored sweet taste by using sugar free pancake syrup in place of the Splenda)
½ cup crushed Pecans (grind in cuisinart)

Combine honey mustard and Splenda. Coat each pork looin chop with honey mustard mixture. Smother with crushed pecans, bake at 350 for half hour.
In a second dutch oven, pour 1 inch of water in the base and heat, add a steamer basket and 2-3 cups fresh broccholi. Steam with bottom heat only until broccholi it tender but still green.

Hickory Smoked BBQ Chicken or Pork Loin Tenderloin
Level One

1 bottle Heinz 1 carb Ketchup
2-3 Tbs. Chili powder
½ tsp. Garlic powder
½ tsp. Onion powder
Liquid smoke
Sugar Free Maple Syrup
Franks Red Hot
Splenda
2-3 pound Chicken or 2 - 3 pound pork tenderloin
¼ cup water

Place chicken or pork loin and water into 10 inch dutch oven, with seven coals beneath and 13 coals on the lid. Cook till meat reaches an internal temperature of 160 degrees. Pour Barbecue sauce over meat and heat through.

Pork Tenderloin & Sour kraut

1 two pound pork tenderloin
1 32 ounce jar of regular sour kraut
1 Tbs carraway seeds
2-3 Tbs granular Splenda
2 slices swiss cheese

Place chicken or pork loin and water into 10 inch dutch oven, with seven coals beneath and 13 coals on the lid. Brown the pork tenderloin on all sides in olive oil. Add sour kraut, carraway seeds and Splenda. Cook till meat reaches an internal temperature of 160 degrees. Add the swiss cheese to the top and to melt. Serve

Teriyaki Pork Loin chops,
& Stir Fry Vegetables

Texas Chili (without beans)

2 pounds lean ground beef
1 cup chopped onion
2-3 cloves garlic, crushed
2 small green peppers
1 (28 oz.) can diced tomatoes
1 1/2 tsp. chili powder
1 tsp salt

Place ground beef into 10 inch deep dutch oven, with seven coals beneath. Add about 13 coals to the lid to preheat. Brown the ground beef, onion, garlic and drain. Add remaining ingredients to the oven and heat through. Cook over seven coals for abou an hour.

Dutch Oven Carbquik Biscuits
Net Carbs Per Serving: 2g

2 cups Carbquik™
1/2 cup heavy cream
2 Tbs. water

Preheat 12 inch dutch oven by placing 16 white hot charcoal bricks on the lid and arranging 9 brickettes on the firepan.

Prepare the biscuits next. Measure dry mix in mixer bowl. Stir slowly with a fork and add liquid until dough forms. Do not overwork dough. Press out dough on a cutting board until it measures about 1/2 inch flat. Cut biscuits in 2 inch circles, and place them in the dutch oven. Bake for 15 minutes or until golden.

Yankee Chili (with beans)

2 pounds lean ground beef
1 cup chopped onion
2-3 cloves garlic, crushed
2 small green peppers
1 (28 oz.) can diced tomatoes
1 1/2 tsp. chili powder
2 cans Eden Black soy beans
1 tsp salt

Place ground beef into 10 inch deep dutch oven, with seven coals beneath. Add about 13 coals to the lid to preheat. Brown the ground beef, onion, garlic and drain. Add remaining ingredients to the oven and heat through. Cook over seven coals for about an hour.

Cooking Outdoors
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