Girl’s Camp Cook

Last week was a BIG week for me. It’s one of those “when it rains, it pours” weeks. Like my mama said, “And this too shall pass.” It’s soooo true and that is what I was thinking about all last week ha!! Don’t get me wrong, I don’t want life to pass me by and not enjoy it, but there are those times that are just not fun, but we just have to dig in and get things done.

We have a Young Women’s organization in our church (The Church of Jesus Christ of Latter-day Saints) and the lady who was in charge of Girls Camp that is held each year, asked me to be the cook or maybe I volunteered because I love girls camp 😝. Of course, I’ve done this before several times, but this year in particular, I felt more pressure. From menu planning to grocery shopping and figuring out just the right amount of food, without too much wasted, were all concerns of mine. I hate wasting food, especially when it’s not mine to waste. Yikes! Needless to say, much thought and prayer went into planning the menu, purchasing the food and actually making the food, and it was a hit. I was so very grateful to my loving Father in Heaven for helping me.  A special thank you to all of my awesome photographers and the leaders of this Young Women’s organization–Megan Johnson, Brooke Wamsley, Kathy Spendlove, Sharon Sumner and Berkley Sumner. You may hear from some of these awesome gals again on a guest post soon :).

So some tips I have learned through the years of being Girls Camp cook…………….

  1.  Do as much prep as you can before camping. I like to do all of the major meat prep before hand and also you can cut up produce. Think of everything you could possibly do before hand and just do it. It just makes life so much more enjoyable for EVERYONE :).
  2. Write out a menu for everyone to see for each meal. That way you don’t have to answer the question of the day, “What’s for dinner (breakfast or lunch)?” You get the picture. Ha.
  3. Make a shopping trip to Costco 2 days before leaving for camp. Part of the items you can get on this shopping trip is the meat to prepare. You could also do this the weekend before leaving and freeze the meat or put it in the refrigerator, depending on how far in advance you’re making it.
  4. The day before leaving, make a trip to your local grocery store to get other needed items and don’t forget ice. I like buying blocks of ice and also crushed ice for drinks and such. Also, get the stuff to make s’mores. Yum!
  5. The morning you leave, load up those coolers!!

Here’s just a sampler of some of the food that we ate.  We were all so stuffed by the time we went home.  I mean, really, who eats 3 huge meals a day any more :). I must be getting old.

One of my favorite recipes that I made for Girl’s Camp was Teriyaki Chicken Thighs.  I love it.

This is one of the recipes that I prepped before camp.

Slow Cooker Teriyaki Chicken Thighs

5-6 cloves of garlic   pressed
1 tablespoon fresh ginger   grated
2 teaspoon salt
3 tablespoons cornstarch   mixed with 6 T. water
1 12 cups soy sauce   (I prefer Aloha Shoyu)
1 14 cups sugar
14 cup vinegar
5 pounds chicken thighs   (bone-in) skin removed
green onions   chopped (optional)


Slow Cooker Roast Beef with White Potatoes and Carrots

Who doesn’t like a good roast beef dinner?!!  I remember after having my 5th child nearly 20 years ago, a good friend brought me a roast beef dinner and, my oh my, did that hit the spot!!  It was just what my body needed after going through child birth.  Beef has some great protein and iron in for the bod and sometimes that’s exactly what we need :).

This recipe is from my dear sister-in-law, Tami, who is one of the best cooks I know and it is SO SIMPLE!!  You will love how tender the meat is, especially, if you buy the right cut.  I like to buy chuck roast and make two roasts, so I can use the leftovers during the week for another delicious meal, which I will blog about later this week.  Also, on Friday, I have an exciting Friend Friday post that is going to be so delish for us to make and it is gluten free too!  You would not even know it though, so stay tuned :).

Now for the roast…….

IMPORTANT: Get the right cut of roast. All roasts are not created equal. I had a friend try this recipe and it didn’t turn out great because of the cut of the roast. Get the chuck tender cut or chuck roast for best results. 



Place unthawed roast on a clean platter or sometimes I use a cookie sheet to catch all of the salt and pepper that some times makes a mess.  Also, notice the marbling in the roast. That means this is going to be a very tender one. 

roastunseasoned2GENEROUSLY, sprinkle garlic salt, onion salt, pepper and minced garlic on both sides of the roast.


Wrap roast in saran wrap and let set over night in the refrigerator.



Place roast, quartered white potatoes, and carrots in slow cooker and salt and pepper the veggies.  DO NOT ADD WATER!! I know, I know, you want to, but TRUST ME, PLEASE DON’T!!  As the roast cooks on LOW, it will cook in it’s own juice :).


Remove the veggies and the roast and place on platter.  I like separating them and putting the veggies in a bowl and the roast on a platter.  I made the gravy with the drippings from the roast.  First I strain drippings and then put them in a pan or back in the slow cooker if your cooker has a sauté option.  This one does and I love it!  Boil the drippings and make a gravy thickener with 1 c. water mixed with 1/4 c. flour in a shaker and shake it up well.  Slowly, pour flour mixture in boiling drippings and in a couple of min the gravy should thicken.  Taste to make sure gravy is seasoned to your liking.


The meal spread :).  I served a green salad and fruit to complement the roast beef dinner.


Such a great comfort meal!


Nothing is better than gathering family and friends around for a delicious great meal.  ENJOY :).

Slow Cooker Chicken Tacos


Slow cooker tacos???  And it’s not even Tuesday??  Haha.  I love the delicious goodness of a slow cooker meal, especially when it’s ready after I get home from working all day.  Hallelujah!!

This meal is one of my favs because it takes just about 10 min. to put together, and you don’t even have to thaw out the chicken breasts!  

Serves 4-6

Costco Flour Tortillas (the uncooked kind)

2 Chicken Breasts, frozen  (I like using 1 package organic chicken breasts from Costco) If not using frozen, cook less time so it won’t be dry

1 can Black Beans

1 small can of green chilies

3/4 bottle of the Costco Organic Salsa in the jar (can you tell I like Costco yet LOL)

Add Chili Powder & Cumin at the end of cooking (about a 1/2 t. – 1 t. of each to taste

Cook on low 6-8 hours, but don’t overcook because it turns out dry. Yuck!  

Cook tortillas and top those babies off with guacamole, sour cream, pico, cheddar cheese and whatever else you love on tacos.  Enjoy!

As I’ve mentioned in the previous post, a recipe is just a guideline so play with it and let me know what you come up with to spice things up (haha no pun intended).