Well, it's been a long, LONG, time since I cooked at a campout. My first Scoutmaster insisted that we learn to cook over a WOOD fire! No Sterno allowed! No camp stoves allowed!
Bacon and eggs, in a cast iron skillet, over a wood fire, makes the best smell to a hungry kid out in the woods. Now that I'm an adult, add some coffee to that, and I'd be in heaven......
Have you looked around for Foil Pack Dinners? The basic one I grew up making was sliced potatoes, a hamburger patty, salt and pepper, and some cream of mushroom soup, all wrapped in several layers of aluminum foil. Just place it over some coals, or on the cooking grate. I forget for how long.
Another Foil pack dessert is to take a banana, open the peel, but don't remove. Pack the banana with chocolate chips and mini-marshmallows. Seal the peel back, and wrap several times in foil. Bake until the banana is hot and chips are melted.
If you're going to have a grill, well, steaks, burgers, chicken, dogs, brats, etc., are great. So is grilled corn on the cob.
You said you had a saute pan. You might want to consider a large griddle, preferably cast iron. Pancakes, bacon, eggs, sausage, omelletes, grilled cheese, other toasted sammies, etc. A large cast iron skillet will also work.
If you are really going to get in to this, you might want to seriously think about purchasing a Dutch Oven (or 2 or 3.....). I've seen one brand (think it was Lodge) that even has a Dutch Oven cookbook packed with it. Those things are just plain handy. Bean pot, chili pot, deep-fry, bake biscuits, cakes, cornbread, cobblers, etc., in them.
Another thing to think about. It's ALWAYS a good idea to have some camp cooking equipment around, and be proficient in how to use them. I found that out the hard way in Dec., 2007. The ice storm that hit here took out our electricity for 9 days. The house is all-electric. I'm just glad that I had my grill. I grilled all sorts of things. Once my job started back up (I had two days off, third day they were closed, fourth they had me come in to help get re-organized/cleaned, fifth they opened for limited dining), I borrowed a "cassette" burner, a single butane burner for cooking. I now have my own camp stove, with extra propane. I still need to get a couple Dutch Ovens. We have a burn pit out back that I can start a fire in, but it's a LONG ways from the house. In an emergency like that, I wouldn't have a problem creating a burn pit in the front yard, unless I can buy a steel table that will hold up to lit charcoal briquettes.