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10 Night Spring RV Menu (Part 2 of 4)

10 Night Spring RV Menu (Part 2 of 4)


By avatar  Stacy
Posted On 06/27/2019 17:35:06
Trip Date 04/27/2019  

Camping | Menu | Camping Food | Easy Camping Recipes | Quick RV Meals | RV Road Trip Menu | RV Menu Ideas | Breakfast | Dinner | Crockpot Recipes | Griddle Recipes | Slow Cooker Recipes



We began our 6+ week camping adventure in early April and that meant we needed camping food! As we like to devote our days to exploring each city that we visit, my goal is to plan quick RV breakfasts and easy RV dinners. (We usually skip lunch in favor of some snacks to tide us over.) I also frequently cook enough food to have leftovers - making a second meal even quicker!

Since RVers are always on the lookout for quick RV meals and RV menu ideas as well as easy camping recipes, here's our RV road trip menu for the second ten days of our journey. (For ease of reading, I've split our 41 day menu into four parts.) As you follow our journey, you'll see how I used leftovers along the way - sometimes making minor modifications to "change it up a bit". Other than meals prepared using our standard RV appliances, you'll find griddle recipes and slow cooker recipes as well as ideas for using your grill.

Day 11 Menu

Breakfast

Yogurt Parfaits

We were moving from one campground to another, so breakfast had to be quick and easy. We love Yogurt Parfaits as we can each make-our-own by mixing yogurt, nuts, granola and fruit - they truly taste different every time we have them!



Dinner

Eat out at Bea's Restaurant

Eating out was a last minute decision following a last minute decision earlier in the day to tour the Elvis Presley Birthplace in Tupelo, Mississippi. From there we headed to our campsite, got set-up for several nights and headed to Chattanooga where we spent more time than originally planned. All's well that ends well, and we enjoyed a rather unique dining experience.

This family owned restaurant seats diners together at round tables each with a turntable. Food is soon served - it's all-you-can-eat buffet style, but without having to get up to fill your plate! Entrees at our Wednesday night dinner at Bea's Restaurant included fried chicken, spaghetti and pulled pork. Also included in the $14.50 per person price was a variety of vegetables, breads and peach cobbler for dessert.


Dinner at Bea's Restaurant

Dinner at Bea's Restaurant


Day 12 Menu

Breakfast

Cereal

We had morning plans so cereal gave us the opportunity to leave early enough for our tour of the Jack Daniels Distillery. No cooking needed and everything can go straight to the trash can for easy clean-up!



Dinner

Grilled Pork with Cinnamon Glazed Carrots, Dinner Salad and Garlic Bread

Just over a week ago, Scott used our George Foreman to grill enough pre-seasoned pork tenderloins for two dinners. Tonight's dinner was quick since we ate the leftovers. Just before reheating the meat in the microwave, I spread softened butter on sliced French bread and sprinkled the top with garlic and parsley.

For side salads, I tore some lettuce, diced a tomato and chopped a few strawberries. After topping each with shredded cheese and tortilla strips, all we needed was some salad dressing.

With the garlic bread toasting under the broiler, I combined the remaining drained canned carrots with a dab of butter, brown sugar and cinnamon into a saute pan to make cinnamon glazed carrots.


Grilled Pork with Cinnamon Glazed Carrots, Dinner Salad and Garlic Bread

Grilled Pork with Cinnamon Glazed Carrots, Dinner Salad and Garlic Bread


Day 13 Menu

Breakfast

Breakfast Tacos

Twelve days had already passed and we had yet to enjoy one of our breakfast favorites. We followed our usual routine of Scott heating the griddle while I "crisped" up several strips of pre-cooked bacon and diced a couple of potatoes. As he began cooking the potatoes and bacon, I mixed eggs with some water, pepper and frozen diced onions and green peppers (brought along in zippered bags to make cooking easier).



When the potatoes were almost ready, I poured the egg mixture on the griddle, we mixed everything together and cooked it until the eggs were no longer runny. After warming flour tortillas on the griddle, we filled our Breakfast Tacos and topped them with shredded cheese and salsa ... and refrigerated the leftovers for later in our trip.


Breakfast Taco

Breakfast Taco

Dinner

Steak with Corn, Garlic Bread and Dinner Salad

Prior to leaving home, Scott had grilled some steaks and we froze two to bring along with us for an easy dinner. After a full day away, it was great to again just reheat our entree. Tonight's salad was torn lettuce, dried blueberries, chopped praline pecans and shredded cheese.

I made the garlic bread just like last night (spread softened butter on French bread and sprinkled the top with garlic and parsley), but also added some shredded mozzarella before heating under the broiler. All that was left for a nice dinner was to heat half a can of corn.


Steak with Corn, Garlic Bread and Dinner Salad

Steak with Corn, Garlic Bread and Dinner Salad


Day 14 Menu

Breakfast

Cereal



Dinner

Eat out at Whitt's Barbecue

Another last minute change to our meal plan! After spending the entire day seeing all that we could of Nashville, we realized that once we returned to "RV There Yet?" and got dinner ready, it would be really late. We did a quick online search and decided to compare Tennessee's Whitt's Barbecue with other similar restaurants around the country. I didn't realize that the restaurant we chose was take out only, but the barbecue was good just the same!


Day 15 Menu

Breakfast

Yogurt Parfaits



Dinner

Turkey and Bacon Quesadillas with Spanish Rice

We pulled out the griddle again - this time for dinner. While the griddle was heating, I placed six slices of precooked bacon in the microwave to crisp. We then put six slices of deli turkey meat on the griddle just until they were heated.

We replaced the meat with three tortillas, placing two slices of turkey on each. I added two strips of bacon, shredded cheese and some chopped green onion on each before topping with a second tortilla to make three quesadillas.

Scott flipped each several times while I heated a Spanish Rice side dish that just required 90 seconds in the microwave. We dressed our quesadillas with salsa, sour cream and diced avocados before gobbling them up!


Turkey and Bacon Quesadillas with Spanish Rice Side

Turkey and Bacon Quesadillas with Spanish Rice Side


Day 16 Menu

Breakfast

Cereal



Dinner

Spaghetti and Meatballs with Side Salad and Garlic-Parmesan Pull-Apart Loaves

While the water was boiling for our pasta, I made a partial recipe of one of our favorite bread recipes. Using only 4 biscuits, I halved the recipe for Garlic-Parmesan Pull-Apart Loaves, saving the other half of the biscuits for later in the week.

With the bread in the oven and the pasta boiling on the stove, I began preparing salads. After tearing enough lettuce for the two of us, I chopped strawberries, sliced grapes, and added shredded cheese and chopped praline pecans.

When the pasta was almost ready, I heated frozen meatballs in the microwave. After draining the cooked pasta, I mixed in some jarred pasta sauce and the meatballs for spaghetti and meatballs. We added our salad dressing and dinner was ready!


Spaghetti and Meatballs with Side Salad and Pull-Apart Garlic Loaves

Spaghetti and Meatballs with Side Salad and Pull-Apart Garlic Loaves


Day 17 Menu

Breakfast

Breakfast Tacos

We didn't finish our egg mixture from a few days earlier, so we had round two of breakfast tacos. For our leftovers, all that was required was reheating the eggs before putting them along with shredded cheese and salsa into warmed tortillas. (I usually wrap several tortillas in a damp paper towel and heat them for about 30 seconds in the microwave.)



Dinner

Pulled Pork Sliders with Potato Salad, Fruit Salad and Baked Beans

The hardest part of this dinner was making the fruit salad - which was actually quite easy. I sliced a banana, chopped an apple, sliced some grapes in half and chopped some strawberries. After mixing the fruit with some plain yogurt and coconut, the fruit salad was ready.

Although I plan to make this pulled pork recipe during a future RV trip, this time we used leftover meat from a gathering at our home. I froze several servings in zippered bags for an easy RV meal. All that was required tonight was reheating the pork and the leftover baked beans in the microwave. Since we like our buns toasted, the broiler did that quickly as well. (Knowing that I had planned to make these sliders when we recently had barbecue, I purchased a side of cole slaw to add to the sandwiches.)


Pork Sliders with Potato Salad, Fruit Salad and Baked Beans

Pork Sliders with Potato Salad, Fruit Salad and Baked Beans

(The potato salad, also leftovers from the first part of our trip, was made by boiling enough diced new potatoes for 4-6 servings. With the potatoes cooking, I chopped green onions into the container that I would mix and refrigerate the salad in. Once the potatoes were cooked, drained and cooled to room temperature, I added them along with some bacon ranch salad dressing to the green onions. I mixed everything together and it was ready to refrigerate, and then serve.)


Day 18 Menu

Breakfast

Cereal



Dinner

Frito Pie with Fruit Salad and Cornbread

For the Frito pie, I shaped two "boats" by folding two layers of foil together. I layered Fritos, canned chili, chopped onions, more Fritos and shredded cheese. I cooked the "boats" in the oven at 400 degrees for 15 - 20 minutes.

While our entrees were cooking, I made a fruit salad by chopping an apple, slicing some grapes in half and chopping a few strawberries. I mixed the fruit with plain yogurt and coconut to taste.


Frito Pie with Fruit Salad and Cornbread

Frito Pie with Fruit Salad and Cornbread

I prepared and froze meal size servings of our favorite cornbread in zippered bags before we left home. I follow the recipe as-is except that I use the entire 4 oz. can of green chiles. (I always bake the cornbread in a 9"x 13" metal or glass baking pan.) After 30 seconds or so reheating in the microwave, it is ready to eat.


Day 19 Menu

Breakfast

Bacon, Egg and Cheese Biscuits with Breakfast Potatoes

I started breakfast by baking (according to package directions) the four leftover biscuits from several days ago. I then combined one large diced red potato, a small amount of oil and some frozen chopped bell peppers and onions. A small saute pan was perfect for cooking the potatoes on medium-low heat. Next, three strips of pre-cooked bacon went into the microwave to crisp.



With the biscuits, potatoes and bacon cooking, I scrambled three eggs with some black pepper and a small amount of water. When the bacon was crisp, the eggs went into the microwave for cooking. Once everything was ready, I halved each biscuit and topped each bottom with scrambled eggs, shredded cheese and bacon before replacing the biscuit top. After adding some potatoes to each of our plates, breakfast was ready.


Bacon, Egg and Cheese Biscuits with Breakfast Potatoes

Bacon, Egg and Cheese Biscuits with Breakfast Potatoes

Dinner

Crockpot Ribs with Macaroni and Cheese, Cole Slaw, Potato Salad and Baked Beans

This was one of our easiest (and biggest) dinners to date - just heat and serve! Literally everything on our menu was prepared for a meal earlier in our trip, so once the ribs were defrosted, dinner was almost ready to serve.


Crockpot Ribs with Macaroni and Cheese, Slaw, Potato Salad & Baked Beans

Crockpot Ribs with Macaroni and Cheese, Slaw, Potato Salad & Baked Beans

While I've made Crockpot Ribs in our RV numerous times, this batch was leftovers frozen before we left home. When planning to make these ribs in our RV, I prepare our favorite dry rub before leaving home. (Combine 3/4 cup brown sugar, 2 tbsp. salt, 1 tbsp. chipotle chili powder, 1 tbsp. smoked paprika, 1 tbsp. garlic powder, 2 tsp. cumin, 1/2 tsp. cayenne, 1/2 tsp. thyme and 1/2 tsp. cinnamon. Mix well and store in a zipper bag or air tight container.)

Cut the rack of ribs into sections that will easily fit into your lined slow cooker. Cover both sides of each section with dry rub, place in the pot and cover with barbecue sauce. After repeating until all ribs are in the slow cooker, cook on low for about eight hours. The sauce can be caramelized by either placing the ribs under the broiler or on a grill.


Day 20 Menu

Breakfast

Yogurt Parfaits



Snack

Pinto Bean Pie

We read numerous recommendations to visit the BUSH'S Visitor Center, and decided that, since we were nearby, we should see for ourselves. The interactive tour of the museum is very well done, and we couldn't pass up the opportunity to try the Pinto Bean Pie in the BUSH'S Family Cafe. Yes, we'd have it again, and I might even make it at home!


Pinto Bean Pie a la mode

Pinto Bean Pie a la mode

Dinner

Ultimate Nachos

Using the "meat" for Oven Tacos that I froze before leaving home, I made Ultimate Nachos. With the oven preheating, I filled a baking sheet with tortilla chips and topped each with the defrosted meat mixture and shredded cheese.

While the nachos were baking in the oven, I shredded some lettuce and chopped a green onion, tomato and avocado. We each dressed our own nachos with the toppings plus some sliced black olives, salsa and sour cream.


Ultimate Nachos

Ultimate Nachos

I find that the recipe for Oven Tacos yields enough for 24 tacos making four meals of three tacos each (or a baking sheet of nachos) for the two of us. I almost always use the ground turkey option and the only other modification that I make is substituting store bought taco seasoning. I divide the prepared meat mixture into four zippered bags and, after letting out all of the air, I flatten the bags as much as possible. Once frozen, they are easy to store in our RV fridge!


More Menus and Recipes

In the coming weeks, we will post our menus for the final two segments of our spring RV trip. We invite you to create a User Account and opt in for an e-mail subscription now so that you don't miss out. In addition to recipe and menu ideas, you'll have access to information on sites we see, hikes we take and campgrounds at which we stay. Additionally, we share our travel adventures including cruises and other domestic and international itineraries. Our commitment is that we will send no more than one e-mail each week.

Favorite RV Recipes

Just like most other fellow RVers, we are always in search of recipes and menus that are quick, easy and taste good. What are your favorite recipes to prepare while traveling in your RV?





10 Night Spring RV Menu (Part 2 of 4)






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Created On 06/26/2019 13:13:49  
Updated On 06/26/2019 14:35:07
Scheduled On 06/26/2019 14:35:06
Posted On 06/27/2019 17:35:06
Last Editor Stacy
Location  
LinkId  10NightSpring2019Menu2
StoryId  1561569229364





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