If you’re planning a road trip in an RV, one of the challenges you may face is figuring out what to eat along the way. While relying on fast food and convenience store snacks can be tempting, these options can quickly become unhealthy and expensive. The good news is that cooking in an RV doesn’t have to be complicated or time-consuming. With a bit of planning and some simple ingredients, you can prepare delicious and satisfying meals right in your home on wheels. In this article, we’ll share five easy and tasty recipes for RV cooking that will keep you well-fed and happy on your next adventure.
- 1 pound spaghetti or other long pasta
- 2 cups of water
- 2 cups of tomato sauce
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- In a large pot or Dutch oven, combine the spaghetti, water, tomato sauce, onion, garlic, oregano, basil, salt, and black pepper.
- Bring the mixture to a boil over medium-high heat, occasionally stirring to prevent the pasta from sticking to the bottom of the pot.
- Reduce the heat to low and simmer the pasta for about 10-15 minutes or until the pasta is tender and most of the liquid has been absorbed.
- Stir in the Parmesan cheese and fresh parsley.
- Serve the pasta hot, garnished with additional Parmesan cheese and parsley, if desired.
- 6 corn tortillas
- 6 large eggs
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled breakfast sausage
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- Salt and pepper to taste
- Warm the tortillas in a dry skillet over medium-high heat, flipping them once until they are slightly browned and pliable. Keep them warm in a foil wrap or tortilla warmer.
- In a medium-sized mixing bowl, whisk the eggs until they are well beaten.
- Heat the olive oil in a skillet over medium heat. Once hot, add the beaten eggs, stirring them constantly with a spatula until they are set but still slightly runny.
- Season the eggs with salt and pepper to taste.
- To assemble the tacos, divide the scrambled eggs, sausage, and shredded cheese among the warm tortillas.
- Garnish with fresh cilantro and serve hot
Grilled Cheese and Tomato Soup
- 8 slices of bread
- 8 slices of American cheese
- 2 tablespoons of butter, softened
- 1 can of tomato soup
- 1 cup of water
- 1/2 cup of milk
- Salt and pepper to taste
- Heat a skillet over medium heat.
- Butter one side of each slice of bread.
- Place four slices of bread, buttered side down, in the skillet.
- Top each slice of bread with a piece of cheese.
- Place the remaining slices of bread, buttered side up, on top of the cheese.
- Cook the sandwiches until the cheese is melted and the bread is toasted, flipping once.
- In a medium-sized saucepan, combine the tomato soup, water, and milk.
- Heat the soup over medium heat, occasionally stirring, until it is heated through.
- Season the soup with salt and pepper to taste.
- Serve the grilled cheese sandwiches hot with tomato soup on the side.
- 4 large flour tortillas
- 1 cup shredded cheese
- 1 can black beans, drained and rinsed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 1 tablespoon vegetable oil
- Salsa and sour cream for serving
- Heat a cast iron skillet over the campfire or on a portable stove.
- Add the vegetable oil to the skillet and let it heat up.
- Add the sliced peppers and onions to the skillet and cook until they are softened and lightly browned.
- Remove the peppers and onions from the skillet and set aside.
- Add the black beans to the skillet and cook for 1-2 minutes, stirring occasionally.
- Remove the beans from the skillet and set aside.
- Place one tortilla in the skillet and sprinkle 1/4 cup of shredded cheese over half of the tortilla.
- Add some of the cooked peppers, onions, and black beans to the cheese.
- Fold the tortilla in half and press down with a spatula.
- Cook the quesadilla for 2-3 minutes on each side or until the cheese is melted and the tortilla is crispy and golden brown.
- Remove the quesadilla from the skillet and repeat the process with the remaining tortillas and filling ingredients.
- Cut the quesadillas into wedges and serve with salsa and sour cream.
- 1 pound pizza dough (store-bought or homemade)
- 1/2 cup tomato sauce
- 2 cups shredded mozzarella cheese
- Toppings of your choice (such as pepperoni, sausage, bell peppers, mushrooms, onions, etc.)
- Olive oil
- Flour (for dusting)
- Build a campfire and let it burn down until you have a nice bed of hot coals. If using a fire pit, ensure you have a grate to cook on.
- Dust a clean work surface with flour and roll out the pizza dough to the size of the skillet you’ll be using. You can also stretch the dough by hand if you prefer a rustic look.
- Brush the top of the dough with olive oil and place it oil-side down in the skillet.
- Spread tomato sauce over the dough, leaving a little room at the edges for the crust. Sprinkle half of the shredded mozzarella cheese over the sauce.
- Add your toppings of choice, making sure not to overload the pizza. Sprinkle the remaining mozzarella cheese on top.
- Cover the skillet with the lid and place it on the grate or over the fire. Use tongs to adjust the skillet’s position over the fire to ensure even cooking. Cook for about 10-15 minutes until the crust is golden brown and the cheese is melted.
- Once the pizza is cooked, carefully remove the skillet from the fire using tongs. Use a spatula to slide the pizza onto a cutting board.
- Let the pizza cool for a minute or two before slicing and serving. Enjoy your delicious campfire pizza!
We Can Help You!
RV Awnings specializes in making awning fabric of the highest standard and offers a variety of options. If you have any further questions or want to order replacement fabric for your awning, call us today.