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10 Night Spring RV Menu (Part 3 of 4)

10 Night Spring RV Menu (Part 3 of 4)


By avatar  Stacy
Posted On 10/08/2019 16:27:19
Trip Date 05/08/2019  

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



When planning our 6 week camping adventure, we needed a plan for camping food! We try to devote our daytime hours to exploring the areas that we are visiting, so my goal is to plan quick RV breakfasts and easy RV dinners. (We nearly always skip lunch in favor of snacks to tide us over for the afternoon.) When cooking a meal, my goal is to cook enough food to have leftovers - making a second meal even quicker!

As RVers, we are always on the lookout for quick RV meals and menu ideas as well as easy camping recipes. Here's the RV road trip menu that we came up with for the third 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 we incorporated 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 meals which will use your grill, griddle recipes, and even some slow cooker recipes.

Day 21 Menu

Breakfast

Make-Your-Own Yogurt Parfaits

One of several "go-to breakfasts" that we both enjoy is yogurt parfaits. They are customizable, easy and quick to make and yummy for the tummy! Starting with any flavor of yogurt, we add our preferred amounts of ingredients from a selection of fruit, granola and nuts to create a parfait perfect to start our day. (We don't get too fancy - we usually mix everything in our bowls rather than actually layering the ingredients.)



Dinner

Grilled Pork Loin with Corn, Baked Beans and Garlic-Parmesan Pull-Apart Loaves

With Scott manning the pork loin grilling on our George Foreman, I was inside preparing our side dishes. First, one of our favorite and oh-so-easy bread recipes, Garlic-Parmesan Pull-Apart Loaves. Once the bread was baking in the oven, I reheated some leftover baked beans and heated a newly opened can of corn. Dinner was very easy and quick - plus we had some bonus leftovers for another meal.


Grilled Pork Loin with Corn, Baked Beans and Garlic Bread

Grilled Pork Loin with Corn, Baked Beans and Garlic Bread


Day 22 Menu

Breakfast

Breakfast Quesadillas

Making breakfast quesadillas has been a newer but welcome addition to our breakfast repertoire. After mixing some eggs and crispy bacon with water, I added chopped green onions and black pepper. Doing the "hot work" Scott cooked the egg mixture on the griddle. With the eggs almost ready, I placed tortillas on the opposite side of the griddle. We divided the egg mixture between two tortillas and added shredded cheese and a tortilla "cover" on top. After flipping the quesadillas a couple of times, we moved them to our plates where we sliced each into wedges and enjoyed them with salsa.


Breakfast Quesadillas

Breakfast Quesadillas

Dinner

Slow Cooker Sour Cream Enchilada Bake with Southwest Rice and Side Salad

After cooking the sour cream enchilada bake for just over three hours in our slow cooker, I began making our salads. Today's side salads were comprised of torn lettuce, chopped cucumber and sliced red grapes. I topped each salad with shredded cheese and packaged seasoned tortilla strips before we each added our favorite salad dressing.

Finally, I sprinkled the enchilada bake with cheese. While the cheese was melting, I reheated some leftover Spanish Rice that originally took just 90 seconds to microwave in its bag. Dinner was served!


Slow Cooker Sour Cream Enchilada Bake with Southwest Rice and Side Salad

Slow Cooker Sour Cream Enchilada Bake with Southwest Rice and Side Salad

(I followed the instructions for the enchilada bake as written, and later realized that using the ziploc bags was for prepping ahead. With the ease of the recipe, when making this again, I would just add all ingredients directly into a lined slow cooker and mix.)




Day 23 Menu

Breakfast

Cinnamon Rolls

Since they aren't healthy, we don't eat cinnamon rolls regularly, but it can't be too bad to have a treat every once in a while! Plus, they make for an easy breakfast. While the oven is preheating, I can quickly pop open the refrigerated can and place the rolls in a deep dish pie plate. For extra flavor, I add some chopped pecans before placing the pie plate into the oven. Once the cinnamon rolls are fully baked, I top them with icing and they are ready to devour.


Iced Cinnamon Rolls with Pecans

Iced Cinnamon Rolls with Pecans

Dinner

Ultimate Grilled Chicken Salad with Garlic Bread

In preparation for our night's meal, I moved leftover frozen grilled chicken to our refrigerator so that it could defrost during the long day's drive to our next campground. Once we were all set-up and it was nearing dinner time, I sliced a small loaf of French bread. After buttering, I topped each piece with garlic powder and Italian seasoning.



With the bread ready to go under the broiler, I started on our grilled chicken salads by placing torn lettuce on two plates. I added chopped tomatoes, red grapes, avocado, hard boiled eggs and apple. Just before topping each salad with the chopped grilled chicken, chopped praline pecans and shredded cheese, I placed the garlic bread under the broiler. Amazingly, everything was ready to serve at the same time!


Ultimate Grilled Chicken Salad with Garlic Bread

Ultimate Grilled Chicken Salad with Garlic Bread


Day 24 Menu

Breakfast

Cereal

Cereal is another breakfast that we frequently eat both at home and while traveling with our RV. We find that eating a bowl of cereal is very easy and quite satisfying, plus we can each choose our favorite flavor. By using paper bowls and plastic spoons, clean-up is also a breeze!

Dinner

Egg and Tuna Salad Sliders with Fruit Salad and Potato Salad

Since we sometimes enjoy hard boiled eggs for a snack, I often keep some on hand in our RV. Also, both egg salad and tuna salad are great on crackers for a quick afternoon snack. Best of all, making both salads is easy - just add mayonnaise or salad dressing to the main ingredient and mix in some black pepper and chopped onion.

In order to make a meal out of both salads, we added sides of potato salad (made early in the day) and fruit salad. I boiled diced new potatoes (enough for this meal plus some leftovers) until they were soft, but not mushy. While the potatoes were cooking, I chopped green onions into the container that I would later add the drained, room temperature potatoes and some bacon ranch dressing. After mixing everything together, the container went straight to the refrigerator so it was ready for dinner.

Other than slicing the rolls and placing them under the broiler for toasting, the only preparation right before eating was filling the rolls and making a fruit salad. For the fruit salad, I sliced some grapes and chopped some strawberries and an apple. After mixing the fruit with plain yogurt and coconut to taste, dinner was ready.




Day 25 Menu

Breakfast

Breakfast Sliders

Another egg dish that we have been enjoying is breakfast sliders. I start by scrambling several eggs with black pepper, chopped diced green pepper and water. I place several slices of pre-cooked bacon in the microwave to heat and crisp. With the eggs cooking on the stove, I slice King's Hawaiian Rolls and place them under the broiler to toast. Finally, I divide the eggs among the rolls and top each with sliced cheese, bacon and the top of the roll.


Bacon, Egg and Cheese Breakfast Sliders

Bacon, Egg and Cheese Breakfast Sliders

Dinner

Crockpot Ribs with Baked Beans and Macaroni & Cheese

Following a driving day, I always want to serve a quick (but filling) dinner. By defrosting some frozen Crockpot Ribs and adding a couple of leftover side dishes, we had a perfect welcome meal at our new campsite! Once we each placed our leftover ribs, baked beans and macaroni and cheese on our plates - dinner was literally just reheat and serve!



(When planning to make these ribs in our RV, I usually prepare our favorite dry rub before leaving home. Combining 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 adds a wonderful flavor to the ribs. All I do is mix everything together and store the rub in a zipper bag or air tight container.

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


Day 26 Menu

Breakfast

Yogurt Parfaits



Dinner

White Castle

We may be the last two people on planet earth who hadn't eaten at a White Castle by this point in our lives! Since we were in a city with a nearby location, we gave the restaurant a try. No cooking for this girl tonight!


Scott's First White Castle Meal - in Indiana

Scott's First White Castle Meal - in Indiana


Day 27 Menu

Breakfast

Cereal



Dinner

Grilled Pork Loin with Broccoli, Dinner Salad and Cheesy Garlic Toast

Since we had leftover grilled pork loin, I whipped us some sides for a tasty dinner. To make the cheesy garlic toast, I sliced some French bread and topped each piece with butter, garlic powder, mozzarella cheese and Italian seasoning. For our side salads, I tore some iceberg lettuce and mixed in sliced grapes, diced tomatoes, chopped apple and packaged seasoned tortilla strips. After placing the garlic toast under the broiler, I reheated the pork and steamed the broccoli in the microwave. All that was left before eating was topping our salads with dressing and placing everything else on plates!


Grilled Pork Loin with Steamed Broccoli, Side Salad and Cheesy Garlic Bread

Grilled Pork Loin with Steamed Broccoli, Side Salad and Cheesy Garlic Bread


Day 28 Menu

Breakfast

Yogurt Parfaits



Dinner

Eat at Kentucky Derby

After munching all day long on the sandwiches, chips, trail mix and cookies that we brought along with us, we weren't hungry when we finally made it back to "RV There Yet?"!


Day 29 Menu

Breakfast

Cereal

Dinner

Slow Cooker Sour Cream Enchilada Bake with Southwest Rice and Side Salad

Other than making a salad by combining torn iceberg, diced tomatoes, sliced red grapes, shredded mozzarella and sunflower seeds, all that was required to get dinner served was reheating the enchilada bake and rice.




Day 30 Menu

Breakfast

Breakfast Tacos

See that smile on Scott's face? It had been nearly two weeks since we made one of our favorites - breakfast tacos! We started by crisping the pre-cooked bacon in the microwave. Then, to try something a little different in hopes of speeding up preparation, we pre-cooked some diced new potatoes in the microwave for a few minutes. Once soft, we mixed the potatoes with scrambled eggs, water, diced green pepper, broken bacon pieces and black pepper.

Scott poured our egg concoction on the griddle where he also heated our tortillas once the eggs were almost ready to eat. After filling the tortillas and topping them with salsa, it was breakfast time! (Since we made a double serving, we also had enough eggs for a future meal.)


Breakfast Tacos

Breakfast Tacos

Dinner

Meatball Sliders with Potato Salad and Fruit Salad

In my attempt to finish up our remaining King's Hawaiian Rolls, I decided to serve meatball sliders with leftover potato salad for dinner. After defrosting the store-bought meatballs in the microwave, I sliced each in half and covered them with pasta sauce - straight from a jar. Once the meatballs and sauce were heated, I topped the bottoms of each roll with four meatball halves, a little extra sauce and sliced provolone. Under the broiler they went - to melt the cheese and toast the buns.



We moved the sliders to our plate, served the potato salad, and to make sure we had enough food to fill ourselves, I also made a quick fruit salad. I combined some chopped apple with canned pineapple chunks and pecans and mixed the fruit with plain yogurt and shredded coconut.


Meatball Sliders with Potato Salad and Fruit Salad

Meatball Sliders with Potato Salad and Fruit Salad


More Menus and Recipes

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

Favorite RV Breakfasts

Almost all RVers are on the lookout for recipes and menus that are quick, easy and taste good. What are your favorite breakfast menus to prepare while traveling in your RV?





10 Night Spring RV Menu (Part 3 of 4)











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