It’s camping season in Northern Michigan, but that doesn’t mean you need to stick with hot dogs, burgers and s’mores.
Michelle Dunaway and Grace Derocha, a registered dietitian with , have some new ideas for you to try in this week’s Wellness for the Family.
Blueberry Muffin in a Lemon
• 3 whole lemons, large
• 1 box blueberry muffin mix (about 7 ounces)
Follow directions on muffin package which usually includes:
– 1 egg
– 1/4 cup of milk or 3-4 ounces of yogurt
– Optional – Squeeze half lemon’s juice into batter as well, watch out for those seeds
– Optional, 1 tsp of lemon zest
1. Cut lemons in half around the diameter – long side. Keep the lemon halves intact and carefully scoop out the lemon flesh and you can infuse water with it or add to tea or make lemonade. Keep the lemon peel halves intact.
2. Follow directions on muffin mix. Note: you can pre-make muffin mix at home and bring already made to campsite. Optional to add the lemon juice and zest into batter.
3. Fill one half of the lemon peel with batter. Put the empty half of lemon peel on top. Wrap the lemon with three layers of heavy duty aluminum foil. Repeat with the remaining lemon peel halves and muffin batter.
4. Throw the aluminum foil covered lemons in a hot camp fire!
5. Turn every minute or so, and cook for about 6-8 minutes. Muffins will “steam” inside the lemon peel and the lemon peel will insulate the muffin from the fire.
6. Carefully, pull one out of the fire, open up the foil and check to see if a muffin is done. If not: Throw it back into fire! If so: remove all the muffins from the fire.
7. Open and eat muffins out of the center of lemon with a spoon. Enjoy!
Mexican Fiesta Foil Pack
• 2 large bell peppers, sliced
• 1 large onion, sliced
• 1 bunch scallions, quartered
• 2 Tbsp olive oil
• 1/2 tsp chili powder
• 1/2 teaspoon ground cumin
• 1-1 ½ pounds of extra lean ground beef
• 2 limes, halved
• 12 6-inch flour tortillas
• 1/2 cup cilantro leaves
1. Heat grill to medium-high heat or use campfire for cooking.
2. Toss the bell pepper, onion, scallions, oil, chili powder, cumin and 1/4 teaspoon salt.
3. Tear four large pieces of wide heavy duty foil. Spread the mixture on each piece of foil, leaving a border for folding.
4. Make ground beef into four hamburger patties. Salt and pepper on both sides
5. Place patty on top of the vegetable mixture in a single layer for all four patties.
6. Fold edges to make a leak-proof pack for all four foil packs.
7. Place each foil packet on the grill, close lid and cook for 12 minutes (no flipping necessary). Pack should appear puffed or cook in the camp fire for about 10-15 minutes. Cook to internal temperature of 155 degrees.
8. Remove from grill/campfire. Do not open, set aside to cool.
9. Carefully open Mexican fiesta tin foil pack, scatter cilantro over top and squeeze lime, if desired.
10. Eat out of foil pack or serve in tortilla. Enjoy!
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