On Cub camp, for years it was spag bol for dinner, (a parent who does the shopping also cooks the sauce so Leaders only need to reheat while cooking pasta). Always worked well.
New parent took over, makes a cracking spag bol, but also suggested other ideas for variety (there are 2 meals per year she does) - we've had chicken tagine with rice, meatballs in a tomato sauce with pasta, a mild chicken curry with rice, mild chilli con carne with rice etc. All much enjoyed by Cubs who tend to be somewhat fussy (jam or crisp sandwiches are preferred options for lunch rather than ham or cheese). (We usually have pesto or grated cheese on pasta for the veggies - who often just want it plain; or similar easy topping for rice).
When family camping, BBQ is used a lot and we do things properly grilled over coals, but also tin foil parcels, skewers of veggies, a small pot on the corner with beans heating (could just open a tin and take off the lid to leave that on the edge to heat), sometimes baked potatoes in foil in the coals, etc.
Or 1 pot meals on the 1 ring gas stove. I especially like things like fajitas/tacos/quesedillas from a pan with a wrap/tortillas (a pack of doritos, slit open along its side rather than traditional end, and having a dollop of mexican style mix (taco, fajita, even chilli) on top and some grated cheese, and eaten with a fork straight from the bag, can be a great camping style adventure with minimal washing up).
I also am a fan of making life easy when camping, so rice or pasta (or couscous) with a jar of sauce is acceptable to add to chicken/prawns/whatever - when I would try to make those sauces from scratch at home. At home I add a load of veggies, on camp I add what is easy but might not add any and just have salad at lunch or raw veggies to nibble etc instead if that works out best.
I know I have cooked pizza on a frying pan before - dry fry one side of the base, have all toppings ready, flip base, put toppings on top straight away, put a lid on to keep heat in to melt cheese and cook long enough for other side of base to cook and toppings to heat/cheese melts etc. Garlic bread can be wrapped in foil for a BBQ - or just melt garlic butter in a pot (get butter melted but also cooks the rawness from garlic) and pour straight onto already sliced nice bread (which you could have toasted on BBQ/fire if you have that capacity).
Pop into shop in late afternoon for a crunchy french stick, salad, and a hot rotisserie chicken - leftovers good for lunch next day.
Good hearty salads are also good - whether on their own or as the side to a piece of nice chicken or fish from BBQ or pan.
Also - for breakfasts:
French toast is great (whisk an egg on a plate, dip both sides of bread in flat so both sides covered, cook in a pan greased with some butter (best) or oil) and filling and (relatively) nutricious. (Could use pancake style toppings below or jam - but perfectly tasty with nothing added).
Pancakes are not as daunting as they sound - make the dry mix in a ziploc bag or (empty and clean) plastic milk carton with screw on lid at home (flour, salt, sugar, raising agent). On camp, add in milk and reseal the bag/carton, mix (squish with hands or shake well depending on container) well until all flour is wet and there are no lumps. Cook in dollops on a pan with some oil (better) or butter, serve with fresh fruit, chocolate spread, or bacon, as desired. Make them more american style - thicker batter (less liquid), smaller rings but thicker (deeper) - rather than crepes.
And if there are kids around, who are often badgering for food before it's ready:
Apples and oranges cut into segments and left in a bowl are good for snacking generally, or berries/grapes.
Raw veggies like carrot sticks, chucks of diced red/yellow pepper, whole cherry tomatoes (celery sticks, cucumber sticks/slices, olives, avocado chunks etc - whatever your family would eat) are also useful in bowls to snack on, especially in the period while meals are cooking