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9 Night Fall RV Camping Road Trip Menu

9 Night Fall RV Camping Road Trip Menu


By avatar  Stacy
Posted On 11/06/2018 16:58:33
Trip Date 10/07/2018  

Camping | Menus for RV Road Trip | Food | Easy Camping Recipes | Easy RV Recipes | RV Menu Ideas | Breakfast | Dinner | Crockpot | George Foreman Grill



Here's the menu for the first nine days that we were on the road during our fall westbound RV trip. I'm splitting our menu into several "bite-sized chunks", so as you follow along on our trip you'll see how I adapted our leftovers along the way in my attempt to "change it up a bit". Cooking our meals was fairly easy with just a little prep work completed before we left home including:
  • prepared taco meat for oven tacos and
  • combined dry rub ingredients for ribs. (The Dry Rub that we love is so easy to make - just 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 if you plan to store some for the future, make sure your container is air tight - or use a zip lock bag!)
Additionally, the meatball strombolis, corn on the cob and chicken and dumplings were leftovers from previous home / RV cooked meals.


Snacks / Desserts

On one of our first few days away, I made one of our all time favorite desserts (and day time snacks) while traveling. With Halloween just over a month away, I modified the Crockpot Candy recipe by substituting Halloween themed m&m's and sprinkles.

Crockpot Candy

Crockpot Candy

Day 1 Menu

Dinner:

Meatball Strombolis with Baked Beans

Following a day of driving, dinner just required the heating power of our microwave oven. Although I didn't make the strombolis in our RV, I definitely plan to in the future. I adapted a recipe that I found nearly ten years ago, and the Meatball Strombolis would be an easy to bake RV meal for four (or two meals for two). After preheating the oven to 375 and coating a cookie sheet with nonstick cooking spray, I separate a can of refrigerated crescent roll dough into 4 rectangles. Once the perforations are pressed together, I place a thin slice of mozzarella (cut in half) in the middle of each rectangle. Next, I sprinkle each with dried Italian seasoning before placing 4-5 meatballs (depending on size) cut in half down the center of each rectangle (on top of the cheese). I then top each with spaghetti sauce (any flavor) and shredded mozzarella cheese to taste (about 2 tablespoons each). Now for the hardest part of the recipe (and I do it different every time). With a sharp knife, I make cuts in the dough about 1 inch apart on each side of the filling. I attempt to cross the strips over the meatballs, sauce and cheese so the dough looks braided. After brushing each stromboli with some beaten egg and then sprinkling them with Parmesan cheese and dried basil leaves, I bake them at 375 degrees for 15 to 25 minutes or until golden brown.



Day 2 Menu

Breakfast:

Yogurt Parfaits

One of our regular breakfasts is make your own Yogurt Parfaits - yogurt with fruit and granola. This time we started with single serving flavored yogurt and added granola, strawberries and blackberries. (I used to try to remember to defrost the fruit the evening before, but now I just defrost in the microwave.)

Dinner:

Crockpot Ribs with Corn on the Cob

As we planned to be away for quite some time, I made a double batch of Crockpot Ribs so that we'd have enough for several meals. The ribs are so easy, and extra tasty too! Once your crockpot is lined, start by cutting each rack of ribs into sections that will fit in your crockpot. Rub your favorite dry rub on both sides of one section, place that section in the crockpot and cover the top side with your favorite barbecue sauce. Once all ribs are in the crockpot, turn it on low and let the ribs cook for about 8 hours. To caramelize, place your "falling off the bones ribs" either under your broiler or on the grill for a few minutes. As I was finishing up the ribs, Scott put our leftover foil wrapped corn on the cob on our George Foreman Grill to warm. (To make our favorite corn on the cob, I butter the corn and sprinkle black and cayenne pepper on top to taste. Wrap it up in foil and grill.)

"Grilling" Corn on the Cob

"Grilling" Corn on the Cob


Day 3 Menu

Breakfast:

Cereal

The easiest breakfast for me as we are each on our own - pick our favorite Cereal, maybe add some banana slices and top with milk. Clean-up is also easy as the paper bowls go right in the trash can.


Dinner: Oven Tacos

This was such an easy dinner on our last road trip, that I brought along two ziploc bags each full of enough prepared meat mix for 6 Oven Tacos. The recipe is super easy and yields enough for 24 tacos. I typically use ground turkey in place of beef and we can't tell any difference. The only other modification that I make is substituting store bought taco seasoning for the homemade seasoning.

I made two "pans" out of foil, each wrapped snugly around three tacos for baking - no dishes! Scott prefers soft tacos and I like the stand-up crisp tacos, so I made three of each. While the taco shells filled with meat and shredded cheese were baking, I chopped a green onion, tomato and avocado. We each dressed our own tacos with the diced toppings plus some sliced black olives and sour cream.

Oven Tacos

Oven Tacos


Day 4 Menu

Breakfast:

Yogurt Parfaits

Dinner:

Slow Cooker Crack Chicken Pasta with Cucumber Salad

This was the first time that I tried the Crack Chicken Pasta recipe, but it certainly won't be the last! Other than using rotini, I followed the recipe ingredients and instructions exactly as written. I love not having to boil the pasta, especially when traveling in our RV as that is one less pan to clean.

I grew up eating my Mom's Cucumber Salad, and Scott likes it too. I like it even more as an adult due to its ease in preparing. Just mix equal amounts of sugar, water and vinegar so that you have enough in which to soak your cucumber slices. The flavor is best if the cucumber soaks for at least 6 hours, but longer is fine too!

Slow Cooker Crack Chicken Pasta with Cucumber Salad

Slow Cooker Crack Chicken Pasta with Cucumber Salad


Day 5 Menu

Breakfast:

Breakfast Paninis (Eggs, Bacon & Cheese)

I scrambled a few eggs mixed with some spices (black pepper, garlic, green onion) and added a bit of water. After cooking, I placed 1/2 of the eggs on each of two slices of bread. I topped the eggs with some precooked bacon (which I had microwaved until crispy), a slice of cheese and a second slice of bread. I placed both sandwiches on our panini press and 6 minutes later our Breakfast Paninis were ready to eat.

Breakfast Paninis

Breakfast Paninis

Dinner:

Crockpot Ribs with Baked Beans and Corn on the Cob

We needed a quick meal, and this was all leftovers - just heat in the microwave and serve.

Crockpot Ribs with Baked Beans and Corn on the Cob

Crockpot Ribs with Baked Beans and Corn on the Cob


Day 6 Menu

Breakfast:

Cereal


Dinner:

Ultimate Chicken Salad

With my Chick-fil-a Calendar Card, my monthly reward was an 8 pack of Chick-fil-a nuggets which I decided to use in an Ultimate Chicken Salad. I started with torn iceberg lettuce and added chopped tomatoes, cucumbers, green grapes, hard boiled eggs (I boiled a few extras for another meal), mushrooms and chicken nuggets. After sprinkling some crumbled feta and sunflower seeds on top, we each added our favorite salad dressing and dinner was ready.

Ultimate Chicken Salad (Right:  With Honey Mustard Salad Dressing)

Ultimate Chicken Salad (Right: With Honey Mustard Salad Dressing)


Day 7 Menu

Breakfast:

Yogurt Parfaits


Dinner:

Simple Crock Pot Chicken and Dumplings

Tonight's Chicken and Dumplings dinner was super easy as it was leftovers that I had frozen following our last RV road trip. I originally followed the base recipe as written (with the canned soup) except for the addition of a small bag of baby carrots and the elimination of salt as I try to avoid salt when cooking. (I did add about an extra 1/4 tsp. of pepper.)

After defrosting the base recipe (without dumplings), I scooped the mix into a soup pan to reheat. (Along with some other groceries, Scott's mom had given us a small can of peas during our visit. Since neither of us are huge pea fans, I drained them and added them to the mix.) Once the base had warmed, I added some refrigerator biscuits rather than homemade dumplings. I sliced each biscuit into four, rolled and then dropped each in the "soup". Once the biscuits were cooked and ready to eat, the result was "yum"!

Crockpot Chicken and Dumplings

Crockpot Chicken and Dumplings


Day 8 Menu

Breakfast:

Breakfast Tacos

Scott has become a master at preparing Breakfast Tacos on our non-stick griddle, so I requested a repeat performance. While he heated the griddle, I diced two small red potatoes. After he began cooking them on the griddle, I added some bacon crumbles. With the potatoes and bacon cooking, I scrambled three eggs and added some green onion and black pepper. When the potatoes were mostly cooked, we poured the egg mixture on the griddle, mixed everything together and warmed some flour tortillas. We each topped our tacos with shredded cheese and salsa for a yummy start to our day.

Breakfast Tacos on a Non-Stick Griddle

Breakfast Tacos on a Non-Stick Griddle

Dinner:

Eat out at Palio's Pizza Cafe in Amarillo, Texas

I had made contact with a former colleague who lives in Amarillo, and we made plans to meet for dinner. We hadn't seen each other in over ten years, so she and her husband chose a restaurant where we could meet to catch up ... and enjoy some outstanding pizza.

Dinner at Palio's Pizza Cafe

Dinner at Palio's Pizza Cafe


Day 9 Menu

Breakfast:

Cereal


Dinner:

Tomato Basil Soup with Grilled Cheese Sandwiches

Another easy dinner, plus we have some leftover soup for another meal. With the Tomato Basil Soup cooking on low in the final step of the recipe, I buttered one side of each of four slices of bread. I placed two slices of bread in a skillet (buttered side down), added two slices of cheese (pick any two kinds of cheese that you like) on each piece of bread and topped each sandwich with a second slice of bread (buttered side up). After flipping the Grilled Cheese Sandwiches a couple of times, both the soup and sandwiches were ready to eat.

Tomato Basil Soup with Grilled Cheese Sandwiches

Tomato Basil Soup with Grilled Cheese Sandwiches


Looking for More Easy Camping Menus and Recipes?

In the coming weeks, we will be posting our menus for the rest of our fall RV trip in the western United States. To ensure that you don't miss out, we welcome you to create a User Account and opt in for an e-mail subscription. 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. We also share our other travel adventures including cruises and other domestic and international itineraries. Our commitment is that we will send no more than one e-mail per week.

Recipes

Do you have a favorite website or cookbook that you regularly refer to for new recipes and menu ideas? If so, please share either the website link or name of your favorite cookbook in the comment section below so that all of our readers can check it out.





9 Night Fall RV Camping Road Trip Menu



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Created On 11/06/2018 00:26:30  
Updated On 11/16/2018 23:44:33
Scheduled On 11/06/2018 13:58:33
Posted On 11/06/2018 16:58:33
Last Editor Stacy
Location  
LinkId  9NightFallRVMenuPart1
StoryId  1541481990999





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