The two issues, for any outdoor activity, are weight and bulk. The further you get from a vehicle, the larger they loom.
If you're car camping, there are no restrictions to what you can eat. Take a camp stove, all the cookware you need, and enough coolers and you're good to go.
If you're backpacking, on the other hand, you need to minimize both weight and bulk to the max.
Canoe camping lets you carry more than backpacking, but not as much as car camping.
And so on.
Something people often leave out is the number of people involved. The amount of gear you can carry with a group goes up geomentrically. This is often referred to as "community" equipment. Say you want to make a stew. It only takes one large pot---impractically for one or two backpackers, but not necessarily so with a large group taking a short walk into the woods.
Given your stated situation, there isn't much you can cook at home that you can't do in camp. Our forebears cooked everything on open fires and hot coals, and they certainly didn't lack for anything. As an historical reenactor, I do the same.
Make sure than anytime a fire is untended it is fully out!
I concur that pre-packaging ingredients makes sense. And keep in mind that people always eat more outdoors, particularly if they've been active, and particularly in colder weather. So make sure and account for that.
Make lists. If you don't, I guarantee you will forget a crucial ingredient of six. Write out your menu, make a list of ingredients needed (x 8), and make sure you have it all. If others will be responsible for group needs, make sure who does what is written down. And check with each of them before leaving to assure they've got what they're supposed to have.
You need more fats and oils in cold weather, so plan on that. Go with jowl or slab bacon, rather than presliced, as it keeps better without refrigeration. And plan a meal or two that involves frying: pan fried chicken breasts, perhaps.
One thing to keep solidly in mind is the ethics of camping. Do not build a rock fire ring, as was so common in the old days. Instead, dig a hole---either a keyhole, as Phil suggests, or a trench. Confine your fire to it. When you're finished with that camp, assure the fire is fully out. Then backfill with the dirt and turf that came out of it.
Carry out all your trash. Take only photos. Leave only foodprints; and not many of those.
Did I mention to make sure your fire is fully out!
BTW, you might want to check out the camp cooking section of my outdoor webpage, www.the-outdoor-sports-advisor.com
. Might be some ideas there you can use.