Modern RVs often come equipped with full kitchens that include everything from fancy stovetops to ovens, so that RVers will have the luxury to cook meals that they could normally only cook in a house. Still, the limited space in an RV kitchen can be challenging for people who don’t live in their mobile homes full-time. This is especially true during the winter months, when you’ll likely be spending a lot of time snuggled up in the RV, thinking about what to cook for your next meal.
Once you get into the rhythm of a smaller kitchen, you’ll discover that anyone can create simple meals without having to compromise on the taste. Having easy and nutritious recipes at your disposal can help make prepping, cooking, and washing dishes feel less like a chore. Whether you’re cooking for one, two, or your entire family, these four delicious recipes will satisfy everyone around the table.
COWBOY SOUP
Soup is a staple meal throughout the year, but especially during winter. It’s easy to cook, adjustable to your taste preferences, and most importantly, flavorful. This recipe incorporates canned food products because it’s easier to store canned food in an RV, but if you have fresh produce, you can replace the canned veggies with your favorite vegetables.
Ingredients
- 2 lb ground beef
- 2 cans of minestrone soup
- 2 cans of mild Ro-tel
- 2 cans ranch-style beans
- 2 cans mixed veggies
Instructions
- On medium heat, brown the ground beef and drain any excess liquid.
- Add beef and all canned ingredients to a large pot and mix thoroughly.
- Bring to a boil, then simmer on low for 20 minutes.
- Serve hot and over rice or pasta.
ONE-POT THAI CHICKEN CURRY
This chicken curry is a crowd-pleaser, and can easily be made vegetarian or vegan by replacing the chicken with tofu or any meat substitute of your choice. This recipe is for you if you aren’t a fan of doing the dishes because it’s all cooked in one pot!
Ingredients
- 1 tbsp olive oil
- 1 onion, sliced
- Kosher salt
- 8 bone-in, skin-on chicken thighs or drumsticks, or a combination of both
- 2 tsp turmeric
- 2 tsp curry powder
- 1 to 3 tbsp Thai red curry paste, depending on your spice preference
- 3 plum tomatoes, chopped
- 1 can (13.5 oz) unsweetened coconut milk
- 1 tbsp fish sauce
- 2 tsp brown sugar
- 1/2 cup cilantro, roughly chopped, or more or less to taste
- 3 ounces spinach, optional
Instructions
- Place the chicken in a large bowl and season all over with kosher salt. Use approximately 1 tsp per pound of chicken. Set aside.
- On medium heat, heat the olive oil.
- Add onions and a pinch of salt. Stir until the onions soften and begin browning on the edges.
- Add curry powder, turmeric powder, and Thai red curry paste. Stir until onions are coated in the spices, about a minute.
- Add the tomatoes. Stir until they begin to soften.
- Add the entire can of coconut milk. Fill up the empty can of coconut milk with water and add the water to the pan.
- Add the fish sauce and brown sugar. Bring everything to a simmer.
- Add the chicken, and turn to coat.
- Turn the heat down to low, and simmer for about an hour, or until the liquid has reduced considerably, and the chicken is tender.
This meal is best served with basmati rice or flatbread.
EGG FRIED RICE
You’ll likely have meals where you overshot the amount of rice to cook, leaving you with day-old, hardened rice. Don’t throw the rice away because it’s the ideal texture to repurpose as fried rice! Easy, delicious, and quick, fried rice is a meal you can whip up in as little as 5 minutes.
Ingredients
- 3 tbsp cooking oil
- 4 eggs, beaten with a pinch of salt
- 4 cups cold jasmine rice
- 4 tbsp soy sauce
- pinch of salt
- 4 green onions, sliced
Instructions
- On high heat, heat your wok or skillet. Add 1 tbsp cooking oil and swirl to coat. Pour beaten eggs into the wok and immediately scramble.
- When the eggs are cooked 3/4 of the way, remove and set aside.
- Heat the remaining 2 tbsp of cooking oil. Fry the cold rice and break apart any clumps, for about 5 minutes.
- Add the eggs and mix evenly with the rice.
- Add soy sauce around the edge of the wok, so it will burn slightly for the smoky umami flavor.
- Add salt to your taste and mix everything well.
- Turn off the heat, and stir in green onions. Garnish with sesame seeds, optional.
ONE-POT SOUTHWEST PASTA
Pasta is one of our favorite meals to cook during any RV trip because there are many tasty combinations. But if we had to choose one, it would be this easy and delicious southwest pasta.
Ingredients
- 1 box of whole wheat rotini or any pasta you like
- 2 cups frozen or fresh corn kernels
- 1 medium green bell pepper, cut into thin strips
- 1/2 medium red onion, sliced
- 1 can Ro-tel canned tomatoes and chilies
- 1/4 cup Old El Paso medium taco seasoning
- 1 tsp. salt
- 2 tsp. extra virgin olive oil
- 4 cups fat-free chicken or vegetable broth
- 1 can black beans, drained and rinsed
- 1/4 cup Mexican cheese blend, plus more for topping (Optional)
Instructions
- On high heat, add all ingredients except for the last two (beans and cheese) to a large pot. Stir, cover, and bring everything to a boil.
- Reduce heat to medium-low. Cook for about 12-15 minutes, stirring occasionally. There should be a quarter of an inch to half an inch of liquid on the bottom of the pot when it’s done.
- Remove from heat, and stir in the black beans and cheese.
- Rest for 5 minutes to let the cheese melt before serving.
FINAL THOUGHTS
Many of the ingredients in the recipes use the same ingredients. Staples like tomato sauce, onions, rice, ground meats, and canned goods can be combined in many different ways to create nourishing RV meals. Using similar ingredients in your meals not only makes cooking easier, but also means you won’t have to dedicate precious storage space to infrequently used ingredients.
