My family likes to camp, and I like to cook in cast iron dutch ovens over some hot coals. Does anyone have any favorite Dutch Oven Recipes that you have converted to Low Carb Dutch Oven Recipes?

I make scrambled eggs with sausage or bacon, but other that that, it seems that almost every main dish or desert thing I know how to make in my Dutch Oven is quick and easy using box mixes and cans of condensed soup.

Any ideas out there?!?

Thanks and Happy Camping!!!

Wouldn't many slow-cooker/crockpot recipes be fairly adaptable to dutch oven cooking, albeit being a more quick cooking time? They have books with lots of great recipes. I have this one by Mable Hoffman which I really like:
http://www.amazon.com/exec/obidos/t...l/-/1557882177/
and I see on amazon one for low-carb recipes (although lots of slowcooker recipes already are, or are close) here:
http://www.amazon.com/exec/obidos/t...l/-/1569244286/
(I haven't read the LC one but it has good amazon reviews from LCers.)
Just a thought. LSH

I am going to try cooking pork roast in one-- I have a real one (coals on top) version. Ill post how it works out. I have been using foil to bake my "carnitas", but foil is expensive!

I used to bake sourdough yeast rolls in mine. but not anymore-- its just gathering dust now

http://papadutch.home.comcast.net/

Success!!!

Boy did they come out good. I used my fireplace hook to hold the hot oven, added coals to the top. I cooked the carnitas about 30 min on a side-- I turned them over once and poured out the juices (saved for soup) so they would brown. I used about 4 Tbs of lard to start then added the meat chunks (3" thick) when the oven was hot. When done I set the oven on the coals for 10 minutes turning the meat once to caramelize the fat-- it never hurts to lift the lid. Also like the website says "rotate your ovens 90 deg every 15 min to keep the heat even and prevent burning.

My oven is a good one and came pre-seasoned. This is a great way to cook any meat and I saved on the electric bill. Two pounds of liver took 15 minutes and came out perfect-- steamed in the juices in the pot. I was stuffed from dinner but had a taste of the meats now I can't wait until tomorrow

Didja SEARCH? There are a couple of good threads from not so long ago (last summer?) on this very subject.

I can't search for you right now, but I guarantee you will find them in here in Kitchen Talk with very little effort.