This is frontcountry, with water and a sink for cleanup? Cooking over fire or stove?
A single skillet thing is always easy. Like
this:
That's onions and peppers in butter, add sausage.
A variation is hobos -- essentially meat and veggies in foil, throw in the fire. Hamburger-onion soup mix is the classic meat, but sausage and chicken also work.
I have a bunch of Asian recipes for 12-15 people, easiest on a stove -- one pot for rice, one for the food. Let me know.
Finally, here's a hearty stew that tastes great in the backcountyr. It's vegan, but no one has to know.
From Marie Simmons, Fresh and Fast Vegetarian.
16 oz artichoke hearts or16 fresh baby artichokes, 1/2 c olive oil, 1 t chopped fresh oregano, 1 c coarsely chopped onion, 1 28 oz can Italian tomatoes with juice or 2.5 c coarsely chopped peeled fresh plum tomatoes w/juice, 1.5 lb potatoes unpeeled cubed, 1/2 c pitted Kalamata olives, 2 garlic cloves grated or diced, 8 oz feta (delete if Vegan), 2 T chopped fresh mint, 2 T chopped fresh dill.
Rinse artichokes in cold water, drain. Heat oil in large skilled, add artichokes, cook on low heat until golden, about 5 min.
Turn, sprinkle with oregano, pinch of salt, generous grinding of black pepper.
Add onion, cook stirring gently until golden, about 5 min.
Add tomatoes, potatoes, olives, garlic and 1/2 c water, stir, bring to boil. Cook covered on medium-low heat, stirring occasionally until potatoes are tender and start to fall apart, 20-25 minutes. Add 1/4 c water as needed if it seems dry.
Season to taste.Spoon into bowls, top with feta, mint, and dill.
She says it serves six, but we get about 10 servings out of it. (Vegans must pig out on things.)