Chicken Fajitas
The couple’s camping adventures may involve a long, multi-day hiking trip into the backcountry, carrying a tent in their packs. Jeremy says, “When we are doing a rock-climbing trip, we will bring our little teardrop camper and sleep at the base of the crag we are climbing.” He has climbed at least a dozen mountains in Colorado that were above 14,000 feet and has rock-climbed several rock faces that were 10 to 15 pitches long.
Jeremy’s most memorable time climbing was when he went to Shelf Road and led a climb. He placed an engagement ring on a carabiner at the anchor at the top with a note that read, “Together there is no mountain we can’t climb. Will you marry me?” After Jeremy came back down, Pam went up for her turn and found it. She screamed down, “YES!”
Because Jeremy has been camping his whole life, he has had many years to perfect his healthy eating habits while enjoying the outdoors. Here are his tips for high-energy, healthy, easy-to-prepare food recipes.
Start the Day with a Healthy Breakfast
Eggs are a quick-and-easy way to start the day. Jeremy says they require little preparation while packing for your trip.
Salsa Eggs
INGREDIENTS:
• Eggs
• Peppers
• Onions
• Shredded cheese
• Scoop of salsa
• Salt and pepper to taste
PREPARATION: Scramble up a bunch of eggs with some peppers, onions, shredded cheese, a scoop of salsa, salt, and pepper. Mix it all up at home, throw it all in a couple of old Nalgene bottles and toss them in the cooler. Pour some of the mixture into a pan when you wake up. That way, you don’t have to deal with the prep and cleanup at the campsite. It lasts for days and days in the cooler.
Pack Light and Healthy When Hitting the Trail
When Jeremy is backpacking, he travels as light as possible using dehydrated food. To keep things light, dehydrated fruit of any kind will do. He also says he’ll never go into the backcountry without nuts of some sort for extra protein. “These days there are a million types of protein and granola bars out there; it’s a little overwhelming when you look at them in the store,” Jeremy admits. “But after a while you start to figure out which ones you like and dislike. Some are gross, but some can be really good.” His advice is to experiment to find protein and granola bars you like best.
Fajitas are great for camping because nothing beats onions, peppers, and protein, according to Willers. This recipe is flexible because it can be served in a bowl or in a shell with desired garnishes.
INGREDIENTS:
• 1 pound boneless skinless chicken breasts cut into strips
• 1 teaspoon salt
• ½ teaspoon pepper • 2 teaspoons extra virgin olive oil, divided
• ¾ teaspoon chipotle powder
• ½ teaspoon dried oregano
• ½ teaspoon dried cumin
• 1 teaspoon smoked paprika
• ½ lime
• 1 onion, sliced in thin half moons
• 1 bell pepper, sliced in thin strips
PREPARATION: Heat 12-inch skillet over medium heat and add 1 teaspoon of olive oil. When hot, add onions and cook until translucent and brown color begins to form, about 5-10 minutes. Add in peppers and mix well.
While the onions and peppers are cooking, season the chicken with the chipotle powder, oregano, cumin, paprika, salt, pepper, and lime juice. Allow it to sit for a few minutes while the onions and peppers cook.
Transfer the onions and peppers to a holding plate and cover with foil.
In the same 12-inch skillet, increase the heat to medium/high, add 1 teaspoon olive oil, and add chicken in a single layer. After the first side has seared (about 4-5 minutes), flip and sear the other side (about 3-4 minutes).
Add peppers and onions mixture back into the skillet and mix well to warm through and combine flavors.
If you are making it up ahead of time to bring camping, you can let it cool and store it in Tupperware, large zip-lock bag, or foil. When ready to eat, reheat over a campfire, grill, or propane stove in a proper pan. It will last refrigerated or in a cooler for a few days to a week.