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SkylineSearcher

Storage

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Posted: 03/29/22 04:22pm Link  |  Quote  |  Print  |  Notify Moderator

Hi, does anyone have some simple RV recipes for on-the-go meals? A lot of cookbooks ask for too many ingredients, and I'm looking for down-and-dirty, step-by-step directions for quick meals. Something that can be whipped up in an RV kitchen without hunting far and wide for ingredients.

Thanks!

toedtoes

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Posted: 03/29/22 05:15pm Link  |  Quote  |  Print  |  Notify Moderator

For many things, you can pre-make or pre-prep parts at home. Pasta sauce, chili, soups, etc, are all great things to pre-make. Then just heat up on the stovetop.

You can look for "10 ingredients or less" cookbooks.

Otherwise, go for basic foods combined for meals. Soup and salad. Meat and vegetables. And so on.


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TexasShadow

Spring Branch, TX USA

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Posted: 03/29/22 05:23pm Link  |  Quote  |  Print  |  Notify Moderator

I don't like frying anything inside, so I fry up several 1 lb packs of ground beef for tacos, sloppy joes, or hamburger stew. I also make a big pot of soup to take packed in 1 or 2 servings in the freezer.
Hamburgers and wings are cooked on the grill outside.
I cook up chicken for making alfredo, or salad.
Omelettes are always good and easy.
I take about 3 lb cooked bacon with me and a big package of cooked sausage patties. And we like frozen mixed vegies.


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happynow

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Posted: 03/29/22 06:21pm Link  |  Quote  |  Print  |  Notify Moderator

I try to create some meals with similar ingredients.

Rotisserie Chicken can be stripped and shredded (Sometimes I do in advance and portion)
One chicken will give 4-8 servings depending on what you do with it.

For one meal dress with sauteed peppers + onions, choice of salsa/cheese/avocado and served on tortilla's. Or Nachos...

I will use these condiments above to make quesadillas in a day or two.

Another meal you can season chicken and serve with egg noodles or rice and veggie of choice.

Sometimes, we grill 2 meats at same time. So next night is reheat.

We use Pork Tenderloin slices for one meal then chop leftover meat for another meal. Toss with bbq and Cole slaw on bun or tortillas.

Microwave Bacon is quick and easy alternative. BLTs, club sandwiches.

Easy pasta- Carbonara...


happynow

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4aSong

Northwest Arizona

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Posted: 03/29/22 07:59pm Link  |  Quote  |  Print  |  Notify Moderator

Here are a few....

A number of good main dishes and one-pot meals that are made from a minimum number of ingredients that are easy to store and that don't have to be bought "fresh from the market". It also makes the shopping list easy because there are so many dishes that use some of the same ingredients.

9 DIFFERENT MAIN DISHES FROM 17 EASY-TO-KEEP INGREDIENTS:

1. CHICKEN ENCHILADAS
2. CHICKEN QUESADILLAS
3. CHICKEN & DUMPLINGS
4. CHICKEN POT PIES
5. BEEF STROGANOFF
6. BEEF STEW
7. SPICY VEGETABLE SOUP
8. FRIED POTATOES, ONIONS & SAUSAGE
9. SAUSAGE & CHEESE ROLL-UPS

SHOPPING LIST:
1. Flour tortillas
2. Canned flaky layered biscuits
3. Canned chicken
4. Cream of Chicken soup
5. Cream of Mushroom soup
6. Canned chicken broth
7. Canned veggies of choice
8. Ro-Tel tomatoes w/green chilies
9. Sour cream
10. Salsa Verde
11. Red Salsa
12. Grated cheese(s) of choice
13. Noodles
14. Potatoes
15. Onions
16. Canned Roast Beef
17. Smoked (or Polish) Sausage

(NOTE: Shopping list doesn't include items such as oil, spices or "side items" most people already have on hand.)

ADDITIONAL NOTES:
As you can tell, most of these dishes can be easily increased or decreased as needed….for example, one-half package of sausages could be used with potatoes and other half in soup or roll-ups. A larger portion of potatoes and onions to be used for pot pie could be cooked at once and half could be used for soup or stew. Also, if there are only 2 people, most will have enough leftover for a second meal and most microwave well.


CHICKEN ENCHILADAS

1 lg. can chunk chicken
Approx. ½ cup Salsa Verde (or chopped green chilies)
1 can Cream of Chicken Soup
8 oz. Sour cream
8 oz. Grated cheddar or Colby Jack cheese
6 flour tortillas

Mix chicken, salsa, half of the soup, sour cream & cheese. Fill tortillas, place in ovenproof baking dish, edge side down. Mix remaining soup and sour cream and spread over enchiladas. Top with remaining cheese.
Bake at 375 until bubbly and cheese has melted (approx. 20 min.)
Serve with Tortilla chips & salsa on the side.



CHICKEN QUESADILLAS

Canned chunk chicken
Salsa Verde (or Chopped green chilies)
Grated cheese of choice (cheddar or Colby-jack works well)
Soft tortillas

Spray one side of a tortilla with butter or butter-flavored cooking spray.
Place in skillet, butter side down, then place layers of salsa, chicken and cheese on half of the tortilla. Fold over and place a second tortilla in skillet next to the first (you’ll be making two halves at a time, but the folding makes each quesadilla easier to flip). Repeat process, then turn on heat to medium-high. When first side has toasted and cheese has started to melt, flip to brown the other side.
Place on plate(s) and top with sour cream & red salsa.
NOTE: Size of tortillas and appetite will determine number of servings…using fajita size, two tortillas will usually serve two.



CHICKEN & DUMPLINGS

1 pkg. Flour tortillas, cut into 2” pieces (I use pizza cutter & cut about 4 at a time.)
1 can chicken broth
1 can water
4 Tbsp. Butter or oleo
1 can cream of chicken soup
1 lg. Can chunk chicken
Salt & pepper

Bring broth, water and butter to a boil in a large pot.
Add tortilla pieces, a few at a time, then add chicken and soup and salt & pepper, to taste. (Minimum salt will be necessary due to the soup & broth.)
Reduce heat and simmer about 5-10 min. until tortillas have softened (will puff up slightly, but not a lot) and all ingredients are hot.



CHICKEN POT PIE

½ c. chopped onions
2 med. potatoes, diced small
2 Tbsp. Squeeze oleo
1 lg can chunk chicken
1 can whole kernel corn, drained (mixed veggies would also work if “allowed”)
1 can Cream of Chicken soup
Salt & pepper
2 Cans layered flaky biscuits

Place onions, potatoes & 1 Tbsp. oleo in bowl and microwave approx. 5-6 min. until done.
Split biscuits in half and place a layer of biscuits in bottom of 9” square baking dish.
Mix chicken, corn (or other veggies) and soup with other ingredients and spread over biscuits.
Place another layer of split biscuits over filling & squeeze approx. 1 Tbsp. Oleo over tops.
Bake 30 min. at 375*. Bake remaining biscuits as directed on can.
(NOTE: This can also be made in a 9X13 dish—each piece just doesn’t have as much “filling”.)



BEEF STROGANOFF

1 12-oz can Hormel Roast Beef, chunks separated with fork
1 8-oz pkg wide egg noodles
1 can cream of mushroom soup
1 c. sour cream

Cook noodles as directed on package. Drain noodles and add remaining ingredients, mixing well. Cover and simmer approx. 10-15 min. Serve with side salad and or (canned) vegetable of choice.



BEEF STEW

2-3 potatoes, cubed
1 small diced onion
1 can cream of mushroom soup
2 cans water
2-3 cans of veggies of choice (green beans, carrots, mixed veggies, tomatoes, corn, etc.)
1 12-oz can Hormel Roast Beef (chunks separated with fork)

Put potatoes, onions, water and soup in pot and bring to a boil. Reduce heat and cook approx. 25-30 min. or until potatoes are almost done.
Add remaining ingredients and simmer an additional 20 minutes.
Serve with cornbread or crackers.



SPICY VEGETABLE SOUP

1 16-oz pkg. Smoked or Polish sausage, cut in ½ inch pieces
1 can Rotel tomatoes w/green chilies
1 can whole kernel corn
1 can green beans
1 can small boiled potatoes (or you can cube and boil “real” potatoes instead)
1 onion, diced
1 tsp. garlic powder
Salt & pepper to taste

Brown sausage in a small amount of oil, then add remaining ingredients. Do not drain veggies.
Simmer at least 45 minutes.
Serve with cornbread or crackers.



FRIED POTATOES, ONIONS AND SAUSAGE

5-6 potatoes, peeled and sliced thin
1 large onion, coarsely chopped
16-oz pkg Smoked or Polish Sausage, cut into ½ inch slices
Vegetable oil (or bacon grease, if available)
Salt & pepper to taste

Heat oil in skillet then add sausage, potatoes, and onions. Cover and cook approx. 10-15 min. or until bottom layer of potatoes are brown. Turn with a spatula and continue to cook uncovered until second layer is browned….may need to turn a couple of times in order to brown as much as desired.
Serve with side salad and/or canned veggie of choice. Also good with cornbread and/or beans.



SAUSAGE AND CHEESE ROLL-UPS

Smoked or Polish Sausage
Cheese of choice
Canned flaky jumbo biscuits

Slice sausage into pieces approx. 4” long, then cut each piece in half lengthwise.
Separate biscuits into 2 layers, using one layer for each piece of sausage.
Wrap sausage and cheese (slices work best, but can also use grated) with biscuit.
Place on baking pan and bake approximately 15-20 minutes until biscuit is golden brown & cheese has melted.
Serve with salad and/or chips.


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04fxsts

Cayuga, Indiana

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Posted: 03/30/22 07:06am Link  |  Quote  |  Print  |  Notify Moderator

An easy dish I have been making is pretty much a stir-fry. Three green, red or yellow bell peppers I usually use one of each and an onion cut into strips. Meat of choice beef, chicken or pork also cut into strips. Toss it on my Blackstone and season with ginger, salt and soy sauce. Serve it over rice and we have two easy meals. Jim.

magnusfide

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Posted: 03/30/22 10:14am Link  |  Quote  |  Print  |  Notify Moderator

Excellent suggestions here already. Look at your fave recipes at home and how to simplify them. Think fresh too. Fresh fruit always goes with us: oranges, apples, pears, etc.

Like planning your route, planning your menu ahead of time is key. Think of ways to prep ingredients ahead of time such as frying up ground beef and freezing or refrigerating. Chop onion, peppers and other items to put in a zipper bag for the fridge. That way you can measure and dump into the pot.

Remember, most RVs have microwave ovens. In addition to thawing prepped ingredients, you can also take along your favorite frozen pizzas and meals.


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jdc1

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Posted: 03/30/22 10:47am Link  |  Quote  |  Print  |  Notify Moderator

The best breakfast for RVing is an omelet in a bag. You can cook 10 or more omelets at a time. Time saving, less clean-up, no waiting for the next one to be cooked.
We also pre-make Chile, enchilada's, smoked tri-tip, bacon, sausage patties and grab that Costco rotisserie chicken and re-package it. The less cooking, the better.

JonWalter

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Posted: 03/31/22 07:47am Link  |  Quote  |  Print  |  Notify Moderator

My favorite method so far is to use meal plannner and prep almost as if I'm freezer cooking. So, one ziplock might be the seasoning/marinade and meats. Another might be rice with dried veggies*. Sometimes I'll use a third larger one to hold it all together with a little note inside to add 4c water and fresh ingredients.

Our very favorite is a one-pot Paella "fake" (without seared/crunchy rice you get from a traditional cooking method). I buy a packet of yellow saffron rice. In a separate ziplock bag, I store the seasonings and dried peas. I then cook the chicken in the broth to a safe temperature, add the rice/seasonings/peas/sausage and simmer. It takes 30-45 depending on your meats and if any are frozen.

We also do a Mexican one-pot with quinoa, beef with noodles, lemon chicken, creamy bacon shredded chicken "casserole," ham & cheese with mustard sauce, chicken/sausage jambalaya, smothered (boneless) pork chops, and Turkish shortribs

* This post was edited 04/03/22 06:30am by JonWalter *

garmp

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Posted: 03/31/22 03:55pm Link  |  Quote  |  Print  |  Notify Moderator

Remember the Seal-A-Meal is your best friend. 'Nough said.


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