4 One-Dish Meals To Make While RVing

By RVezy

 

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My whole life I have had a passion for cooking. My first job was a dishwasher when I was 13 years old in a restaurant and just being around food made me happy. Coming from a large family with two brother and two sisters a lot of our home cooked meals were quick, easy and contained either rice or pasta because it was on the cheaper side.

A staple in our household was a creation my mom came up when I was younger called “Chicken Divine” it was a casserole style dish that included chicken, rice, mushroom soup, cheese, and broccoli. I still love it today and she made specifically to get us to eat broccoli when we were young.

Now that I am older and a little wiser I realize that it isn’t the most healthy of choices but every now and then I will indulge and whip up a pot. This particular dish sticks in my mind because of how simple it is to make and how little mess it actually creates.

I’ll admit that when Rving for the first few times, my mind was set to have these elaborate meals planned out and really cook some “gourmet” style meals, that was a mistake. RV kitchens tend to be a lot smaller than a regular kitchen and therefore having three pots/pans going at once and tons of ingredients just doesn’t work.



THE GAME CHANGER

One pot recipes truly changed how I look at cooking while Rving. When thinking about cooking and using one pot, stocking up on the same types of food help you become more creative and use the same ingredients in different ways (meats, vegetables, spices, starches)


SIMPLE AND EASY RECIPES

Here are some of my favorite recipes I have used over the past few months while cooking in an RV Kitchen. I love comfort food and these pasta not only say comfort but they remind me of my childhood.

 

1.) One Pot Spaghetti 

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This has to be one of my all time favorite one-pot recipies. If you love spagheti as much as I do then I am sure you will be on top of your cooking list for your next RV trip.

 

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped finely
  • 2 garlic cloves, minced
  • 14 ounces chicken or vegetable broth
  • 2 cups water
  • 6 ounces tomato paste
  • 1 tsp oregano
  • 1/2 tsp dried basil
  • 1/4 tsp black pepper
  • 12 ounces spaghetti
  • 1/4 cup parmesan cheese

 

Instructions

  1. In a large pot or skillet with tall sides, add onions, garlic, and ground beef; cook for 6-8 minutes, or until beef is cooked through; use a wooden spatula to break apart while cooking. Drain off fat.
  2. Add tomato paste, broth, water, oregano, basil, black pepper; whisk well to combine ingredients; bring to a boil.
  3. Add spaghetti, lightly pressing down so sauce comes over it. Lightly stir it every few seconds, so that spaghetti combines with sauce/meat. Simmer for 17-20 minutes or until spaghetti is cooked through and sauce has thickened.
  4. Serve immediately topped with fresh parmesan cheese.

 

If you want to give it a little kick, add some red chili flakes or some hot sauce sauce in there too.

 

2.) Southern Style Chicken and Shrimp Skillet 

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Skillet cooking is extremely popular and this dish is one that I picked up a few years back and I keep coming back. I usually don't include the shrimp when I am camping as it just seems a little over the top but if your feeling the seafood be sure to pick it up. I usually will pick up a store bought rottesserie chicken when I am on the road as I can make many different meals from it and none of the work. 

 

I also love the fact you can easily substitute with vegetables for a vegetarian option too.

Ingredients

  • 1 cup uncooked long grain white rice
  • 1 cup salsa
  • 1.5-2 cups precooked shredded chicken
  • 1 cup of frozen pre-cooked shrimp
  • 1 15 oz. can black beans 
  • 1 Tbsp chili powder
  • 1 3/4 cups chicken broth
  • 1 cup shredded cheese 
  • 2-3 green onions, sliced 

 

Instructions

  1. In a large skillet, combine the rice, salsa, chicken, black beans (drained), chili powder, and chicken broth. Stir until everything is evenly combined.
  2. Place a tight fitting lid on the skillet, turn the heat on to high, and let the skillet come to a full boil. As soon as the skillet comes to a boil, turn the heat down to low and let it simmer for 30 minutes. Make sure it is simmering the entire time, turning the heat up slightly if needed (you should be able to hear it simmer quietly). In the last 10 minutes add the frozen shrimp and stir the mixture and cover the shrimp.
  3. After 30 minutes, turn off the heat, remove the lid, and fluff the mixture with a fork. All of the liquid should be absorbed and the rice should be tender. Sprinkle 1 cup of shredded cheese over top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Meanwhile, slice the green onions. Sprinkle the green onions over the melted cheese and serve hot.

 

3.) Chili Mac and Cheese

 

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This is the perfect recipe for those chilly October camping trips. It is super easy to prepare and it a combination of two favorites, chilli and mac and cheese....do we need to say more? 

I can't take credit for this recipe as it is one I found poking around on the internet searching for new recipies. You can find the full recipe here.

 

Ingredients

  • 1 Tbsp olive oil 
  • 1 yellow onion 
  • 2 cloves garlic 
  • 2 Tbsp flour 
  • 2 Tbsp chili powder
  • 15 oz. can diced tomatoes 
  • 15 oz. can tomato sauce 
  • 15 oz. can kidney beans 
  • 15 oz. can black beans 
  • 15 oz. can pinto beans 
  • 1 cup frozen corn kernels
  • 2 cups vegetable broth
  • 2 cups uncooked macaroni noodles
  • 1 cup shredded sharp cheddar

 

Instructions

  1. Dice the onion and mince the garlic. Sauté the onion and garlic with olive oil in the bottom of a large pot (5 qt) over medium heat for 2-3 minutes, or until the onions are soft and transparent.
  2. Add the flour and chili powder to the sautéed onions and garlic. Continue to stir and sauté for about two minutes, or just until the flour and chili powder begin to coat the bottom of the pot.
  3. Drain and rinse the kidney beans, black beans, and pinto beans. Add the diced tomatoes, tomato sauce, all three beans, corn, and vegetable broth to the pot. Stir to combine and to dissolve any flour and chili powder off the bottom of the pot.
  4. Add the uncooked macaroni noodles and stir to combine. Place a lid on the pot, turn the heat up to medium high, and let the pot come up to a boil. Stir every other minute or so to loosen the noodles from the bottom of the pot as it heats up.
  5. When the pot reaches a boil, turn the heat down to low, or just above low, so it continues to gently simmer. Let the pot gently simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy. Stir frequently as it simmers to make sure the pasta does not stick to the bottom of the pot.
  6. Once the pasta is tender, add the shredded cheddar and stir it in until melted. Serve hot.

 

4.) Shakshuka 

 

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This may be one of my biggest obsessions when it comes to breakfast, lunch or dinner. I love to eat it anytime. I first had the pleasure of eating Shakshuka in a brunch spot in Ottawa and after that one time I needed to add this into my kitchen cooking ASAP. 

 

Over the years I have added many different seasonings and spices to mix it up and have added many seasonal vegetables to the mix. But for simplicity, I will stick with my basic version and leave the creativeness to you. 

 

Ingredients

  • 3 Tbsp olive oil
  • 1 large onion, sliced thinly
  • 1 large bell pepper, deseeded and sliced thinly
  • 1 tsp ground cumin
  • 1 tsp paprika (If you have spanish paprika flakes, its a game changer and makes a great garnish for presentation) 
  • 1/2 tsp cayenne pepper
  • 1 28 ounce can diced tomatoes with juices 
  • Salt and pepper to taste
  • 1 1/4 cups of crumbled feta
  • 6 large eggs
  • Optional - cilantro, hot sauce to garnish

 

Instructions

  1. In a large skillet, heat olive oil over medium heat. Add the onions and bell pepper and cook until very soft, about 15-20 min. Add the garlic and cook for another minute or so until the fragrence of the garlic hits you in the face, then stir in the additional spices. Cook another minute , then pour in the tomatoes. Season with salt and pepper and let simmer for about 10 minutes. Sauce should thicken, then stir in feta.
  2. Gently crack the eggs evenly around the pan over the sauce. Top them with a little more salt and pepper, and let simmer until the eggs are just set, about 10 minutes.
  3. Optional - add fresh cilantro and hot sauce to top the Shakshuka off and serve with bread. 

 

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