Trip Date 08/20/2018
Posted On 08/25/2018 17:02:39
Camping | Menu | Food | Easy Camping Recipes | Breakfast | Dinner | Crockpot | George Foreman Grill
We had tickets to a production at the Music Hall at Fair Park in Dallas and decided to take a long weekend getaway in "RV There Yet?". I didn't plan any fancy meals - my goal was quick and easy! In addition to taking advantage of some leftovers, the only prep work that I did before leaving home was cooking meat for tacos.
Snacks for the TripWe did our usual substitution of snacks in place of lunch, however since we were only away from home for a few days, I took the easy route. We brought along an assortment of crackers plus some deli-thin turkey and pepper jack cheese. Both were easy to find, and most importantly we could each make our own snacks. The downside was not much variety, but we survived!
Day 1 Menu
Dinner:Grilled Sausages with Fries and Baked Beans
We had recently purchased a George Foreman Grill to add to our RV travel supplies and were anxious to give it a test run. Although I typically reheat leftovers on our first night since I need time for kitchen set-up following our drive, we couldn't wait to try out the grill. (Since there was a burn ban at Purtis Creek State Park, we were glad that we made the purchase when we did!)
Scott went outside with the grill, a 6 pack of Southside Market garlic sausages and some leftover Fuddrucker's French fries. I opened a can of baked beans, and quickly emptied them into a small pot to let them heat on the stove - I was in a rush to check out the grill! Once the fries were hot, Scott replaced them with two Hawaiian Sweet Hot Dog Buns (after wrapping the fries in foil).
Our meal was enjoyable and filling, and cooking and clean-up were both quick and easy. Plus, we have leftovers for another meal since I always have Scott grill more than we'll eat. Next time we use the grill, we'll try the tilt feature so that more of the fat will hopefully drip away.
If you don't already have a George Foreman grill, here's a link to the one we purchased (big enough for two people plus leftovers):
Evening Dessert:Caramel Pudding
I always like to have a variety of desserts on our menu, so I whipped up some pudding once we moved inside after dinner. I had brought along a box of Jello Caramel Pudding which was ready to pour into individual dishes to refrigerate after just two minutes of mixing. (Before our next trip, I do want to buy a whisk to add to our RV kitchen supplies.)
Day 2 Menu
Since we liked the Breakfast Tacos that Scott prepared on our non-stick griddle during our last trip, we decided to duplicate them. I diced two small red potatoes and after he began cooking them on the griddle, I added two strips of bacon torn into small pieces. While the potatoes and bacon were 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.
Once fully cooked, we placed the egg mixture on a tortilla and added some cheese and salsa - our breakfast tacos were ready to eat!
If you don't already own one, here's a link to a relatively inexpensive griddle just like the one that we purchased several years ago and have been very pleased with:
Dinner:Chicken and Mushroom Pesto Rigatoni with Spinach Salad and Garlic Bread
For our salads, I tore up some fresh spinach and added cut up strawberries, sugared pecans and feta. I poured raspberry vinaigrette dressing on my salad and Scott topped his with ranch. (I started with a recipe for Strawberry-Candied Pecan Salad, and as you'll see, made some modifications.)
After slicing some leftover Italian Bread, I spread a thin layer of butter and sprinkled garlic powder and Italian seasoning on one side of each slice. While the garlic bread was toasting under the broiler, I reheated our leftover Chicken and Mushroom Pesto Rigatoni in the microwave. Our entree was almost as quick and easy to prepare when I originally made it. Once the rigatoni was cooked al dente, I drained all but about 1/8 - 1/4 cup of the water. I mixed rotisserie chicken, fresh mushrooms and Pesto sauce into the pot with the pasta and remaining water and after a couple minutes of heating - voila, dinner was ready!
Dessert:Walnut Chocolate Chip Cookies
Although I usually bake from scratch at home, I take the easy route when we are in our RV to reduce ingredients. The pouch of Betty Crocker Walnut Chocolate Chip Cookies called for adding softened butter and an egg. After mixing all ingredients and baking for 10+ minutes, our dessert was the first batch of fresh out of the oven cookies (not all of them - but maybe most of them!).
Day 3 Menu
Breakfast:Cheesecake Pancakes with Berry-Lemon Syrup
I'm always searching for new recipes and when I found this recipe for Cheesecake Pancakes with Berry-Lemon Syrup I knew that I had to give it a try. I decided that the lemon peel was too much trouble, but followed the remainder of the recipe as posted. That is, until it came to pouring the pancakes on the griddle. Just as one of the reviewers commented on the recipe, there was not nearly enough liquid to "pour" anything. (After more than doubling the water, the batter was more comparable to pancake batters we've used previously.)
I would give this recipe another try - both Scott and I liked the syrup, however we agreed that the pancakes didn't have enough of a cheesecake flavor.
Although this is one of my really easy go to recipes at home, I had never made Oven Tacos while on the road - until this trip. What I love about the recipe is that it is super easy and I find that the "meat" mixture yields enough for 24 tacos (that's 4 meals for the two of us!). Other than my first time making this recipe with beef, I have used ground turkey 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've been buying the warehouse sized taco seasoning from Costco and have found 7 teaspoons to be the perfect amount.)
A couple weeks back, I made a batch of the taco meat and we ate 6 tacos for dinner that night. I split the remaining 3/4 of the recipe into 3 containers which I froze for future dinners. All that I have to do when I want an easy and quick meal is move the meat from the freezer to the refrigerator the night before (or, defrost it in the microwave).
I've found that six of the stand-up taco shells fit into a square pan for baking. Since we were on the road and I was without a square pan, I made two "pans" out of foil and I wrapped each snugly around three tacos. (One other first on our trip was to make half of the tacos in soft flour tortillas. Scott actually liked those better than the original recipe!)
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 three diced toppings plus some sliced black olives. (We use different toppings every time depending on what I have on hand. In addition to the ingredients we used this week, we sometimes top these tacos with lettuce, salsa and/or sour cream.)
Evening Dessert:Caramel Pudding
Day 4 Menu
Breakfast:Yogurt with Fruit & Granola Parfaits
One of our go to breakfasts are make your own Yogurt Parfaits - yogurt with fruit and granola. This time we each started with individual serving size yogurts (key lime and strawberry-banana) and added granola and some strawberries and blackberries (defrosted the evening before).
Dinner:Simple Crock Pot Chicken and Dumplings with Green Beans
I almost always make at least one crock-pot meal while traveling as I find them to be quite easy and we usually have leftovers which means one less meal to cook. Plus, with crock-pot liners clean up is super easy (what did I do before they were invented?). Earlier this year I had a craving for chicken and dumplings, and during my recipe search, I came across Simple Crock Pot Chicken and Dumplings. As I've tried and loved other recipes from the website, I tried and liked this one too.
After lining our largest crock-pot (brought along specifically for this dinner), I 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 - I just don't use any salt when cooking. (I did add about an extra 1/4 tsp. of pepper.) I set the crock-pot on low and cooked for 10 hours since we were going to be away for the better part of the day at the Broadway Across America production of School of Rock. (Stick it to the man!)
When we returned, I took the easy route and used refrigerator biscuits rather than homemade dumplings. I sliced each biscuit into four, rolled and then dropped each in the "soup". Yum! I heated two servings of leftover green beans that I had brought along, and we also added those to our bowls - not necessary, but I wasn't going to return home with them. (I am actually more looking forward to the leftovers - last time I made the recipe the soup was thicker and tastier after having sat for a while.)
If you are in need of a crock-pot, below are links to two of the models that I use. My go to model when RV traveling is the 4 quart pot since there are just the two of us. As I was planning to make a recipe with more servings, I brought along our 8 quart pot. As usual, I highly suggest that you stock up on the liners - they make clean-up so much easier.
Dessert:Walnut Chocolate Chip Cookies
Day 5 Menu
The easiest of easy breakfasts is cereal, and since we were packing up to leave after breakfast, there was no clean-up required!
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RV CookingWhen camping in an RV or tent, how do you prefer your meats grilled ... and why?
- over wood?
- over charcoal?
- on a propane grill? or
- in an indoor/outdoor electric grill?
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