How to Plan Food for Girl's Camp — Feeding a Crowd When You’re Running on Empty

Drove Tuesday-Wednesday. Scouted a closed gas-station diner outside Kearney. Too small kitchen.

Gayle had a scary Saturday night — three-hour oxygen episode. Recovered Sunday morning. But the night was hard. Dave and I took turns sitting with her.

Josie finishing first week of high school. She has made friends. She is fine.

After two hard days on the road scouting a kitchen that turned out to be too small, and then holding vigil through Gayle’s three-hour oxygen scare, I needed something that reminded me I’m still capable — still useful. Planning food for a group is one of those things that has always steadied me: it’s practical, it’s generous, and it has a clear beginning and end. So I pulled out my notes on feeding girls’ camp, because even when life feels like it’s slipping sideways, a good meal plan is something I can actually control.

How to Plan Food for Girl’s Camp

Prep Time: 30 min | Cook Time: Varies | Total Time: 1 hr planning | Servings: 25–50

Ingredients

• Breakfast items: oatmeal (10 lbs for 50 girls), pancake mix (10 lbs), syrup, butter, eggs (5 dozen)
• Lunch items: sandwich bread (10 loaves), deli meat (5 lbs), cheese slices (3 lbs), condiments, fruit (apples, oranges — 2 per person per day)
• Dinner items: ground beef or chicken (1/3 lb per person per meal), pasta (5 lbs), marinara sauce (6 large jars), taco shells and fixings for one taco night
• Snacks: granola bars (2 per person per day), trail mix (1/4 cup per person per day), s’mores supplies (1 set per person per evening)
• Beverages: hot cocoa mix, lemonade powder, water (1 gallon per person per day minimum)
• Pantry staples: salt, pepper, olive oil, cooking spray, aluminum foil, zip-lock bags
• Paper goods: plates, bowls, cups, napkins, utensils (2 sets per person)

Instructions

1. Count your campers. Get a firm headcount at least two weeks before camp. Add 10% as a buffer for extra appetites and last-minute additions.
2. Map out every meal. Write a grid with each day across the top and each meal (breakfast, lunch, dinner, snacks) down the side. Fill in every slot before buying a single thing.
3. Plan for your cooking setup. Know whether you have a full camp kitchen, propane burners, or Dutch ovens only — this shapes every recipe choice. Simple, one-pot meals are your best friend.
4. Shop in bulk and in advance. Purchase non-perishables two weeks early. Buy fresh produce and dairy no more than two days before departure and keep everything cooled properly.
5. Pre-portion and label everything. Divide dry ingredients into labeled zip-lock bags at home. It saves enormous time and prevents waste when you’re managing a large group on-site.
6. Assign meal crews. Divide campers into rotating cooking and cleanup groups. Give each crew a simple printed card with their meal tasks and timing — it builds ownership and keeps things running smoothly.
7. Build in one fun meal. A taco bar, s’mores night, or Dutch-oven cobbler creates a memory and gives girls something to look forward to mid-camp when energy dips.
8. Pack a backup plan. Always bring extra pasta, canned soup, and crackers in case a meal goes sideways. Camp cooking has a way of surprising you.

Nutrition (per serving — based on average daily intake)

Calories: 2,100 | Protein: 75g | Fat: 68g | Carbs: 290g | Fiber: 22g | Sodium: 2,400mg