I seem to recall the boy scout handbook having a cooking section, which might be worth consulting.
There's a few considerations when you're camping:
- Is it stationary or backpacking? (I'm guessing stationary, or you wouldn't be bringing cast iron)
- Will you have re-supply, or is it bring everything up front?
- How long will you be camping?
The problem is, most meats are heavy, and perishable. You either have to go with cured meats (beef jerky, summer saussage, dry salami), or with stuff that's been hard frozen, and kept in a cooler on top of ice (which does not work when backpacking ... unless you're backpacking in winter, but even then, gets a bit dicey)
Plan on plenty of starches; you'll want the carbs if you're doing lots of activities. For stationary camping, you can just scrub some potatoes (or as you're being healthy, sweet potatoes), wrap 'em in foil, and put them in a cooler section of the fire (or if tightly wrapped, bury, then put coals on top, and leave for a couple of hours, but you don't have good control to check on them, etc.).
Pasta's a good staple, but it's either messy when eating from a plate in your lap (long strands) or doesn't pack well for backpacking (too much void air space). The solution is orzo -- small, rice-grain shaped pasta. Rice packs well, too, but takes longer to cook, which means needing more fuel. I also know ultra-light backpackers who pack ramen; it's actually pre-cooked, and you can eat it like a cracker without boiling it first.
To keep it healthy, when I used to do longer trips, we'd do a lot of soups -- there'd normally be places to get water, and it'd help to cover up the taste of the iodine tablets (this was before the reverse osmosis filters and sterilization pens were common).
We'd typically plan for the first night to be made from fresh food, that we kept well chilled; day two (and maybe day 3 in winter) were from stuff that was frozen hard before leaving; later days were summer sausage, beef jerkey and the like.
So anyway, the 'healthy' foods:
- baked sweet potatoes (in foil, in the fire)
- arroz con pollo (chicken & rice ... don't use orzo for this one, as you need the longer cooking time for the chicken, particularly if it's been frozen)
- orzo with vegetables (dice them up then either toss them in to boil with the pasta in the last few minutes), toss with a little oil (we always just brought tub margarine; more versatile) and maybe add some diced summer sausage. (if you render it first, you might not need extra oil)
As you're stationary camping, I'm also a fan of taking eggs -- if you can keep them cool, they'll last for a week. If it's winter, they'll freeze, though, and frozen eggs creep me out (it's hard to explain ... they go kinda seni-opaque, and um ... I don't want to talk about it) .. but you'd probably want to bring a griddle for that. I'm a fan of griddles or really large skillets for camping (my brother has one that's about 18" across) ... it make pancakes, french toast, eggs, etc. possible.