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Lunch Ideas for Hungry Day-Campers

August 11th, 2016

Submitted by ATCO Blue Flame Kitchen

If you’re looking for an opportunity to break up the packed lunch routine during day camp season, these recipes should provide some inspiration.

Our Backpack Snack Bars are easy to please and easy to freeze, which makes them a convenient alternative to store-bought granola bars. If your day camp has a no-nuts policy, these bars can be made entirely nut-free by simply omitting the nuts.

Our Ranch Turkey Wraps are a nice change from the traditional sandwich, and you can substitute chicken for turkey if that’s more convenient. The batch size can be easily reduced if the recipe makes too many wraps for your family’s needs.

Before the start of camp, it’s a good idea to ask if there’s a fridge or microwave available, or if there are any allergy-related restrictions (no peanuts, or no nuts at all). And always remember to keep cold foods cold. Use an insulated lunch bag with ice packs if there’s no fridge at camp for lunches.


2 cups (500 mL) flour, 1 tsp (5 mL) baking soda, 1 tsp (5 mL) cinnamon, 1 tsp (5 mL) ground ginger, 1/4 tsp (1 mL) salt, 3/4 cup (175 mL) thawed frozen orange juice concentrate, 1/2 cup (125 mL) chopped dried apricots, 1/2 cup (125 mL) chopped nuts, 1/2 cup (125 mL) quick-cooking rolled oats, 1/2 cup (125 mL) chopped pitted prunes, 1/2 cup (125 mL) raisins, 1/4 cup (50 mL) chopped pitted dates, 1/4 cup (50 mL) wheat germ, 1 tbsp (15 mL) sesame seeds, 1/2 cup (125 mL) butter, softened, 1/2 cup (125 mL) sugar, 1/2 cup (125 mL) fancy molasses, 1 egg

Preheat oven to 325°F (160°C). Combine flour, baking soda, cinnamon, ginger and salt in a bowl; set aside. Combine next 9 ingredients (orange juice concentrate through sesame seeds) in a bowl; set aside.

Using medium speed of an electric mixer, beat together butter and sugar until fluffy. Beat in molasses and egg until blended. Stir in flour mixture just until combined. Stir in orange juice concentrate mixture. Spoon batter into a greased 9x13 inch (23x33 cm) baking pan and spread evenly.

Bake for 35 minutes or until golden brown and a cake tester inserted in centre comes out clean. Cool in pan on a rack. Cut into bars. May be frozen. Makes 32.


2 cups (500 mL) chopped cooked turkey

2 cups (500 mL) slivered baby spinach or lettuce

1/2 cup (125 mL) chopped red bell pepper

1/2 cup (125 mL) frozen kernel corn, thawed

1/4 cup (50 mL) thinly sliced green onion

1/4 cup (50 mL) ranch salad dressing

6 flour tortillas (8 inch/20 cm)

In a bowl, combine turkey, spinach, red pepper, corn, onion and dressing. Spoon turkey mixture evenly down the centre of each tortilla. Fold bottom edge of each tortilla 1 inch (2.5 cm) over turkey mixture. Fold sides of tortillas to centres, overlapping edges. Serve immediately or wrap individually and refrigerate for up to 4 hours. Serves 4 - 6.

For tips on energy safety, food or household matters, call ATCO Blue Flame Kitchen’s Answer Line at 1-877-420-9090 toll-free, visit us online at, or email us at To buy a copy of our latest cookbook, the 2014 edition of our popular From the Grill, visit the online shop on our website, drop by the ATCO Blue Flame Kitchen office, or call our toll-free cookbook order line: 1-800-840-3393.

Tags: food, kids

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