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Family Meals for Spring Camping

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Campers come in all types an sizes








Camping & RV 

Recipe of the Week

Leeky Potato Soup for Two

 This makes a soup course for 4 or a main dish soup for two.  Bouillon and the potato liquid are salty. Add more salt only if needed.



1 cup thinly sliced white parts of leeks
2 tablespoons butter or olive oil
14.5-ounce can diced potatoes, well drained*
1 tablespoon flour, preferably Wondra for easier blending
3 cups water OR

2 cups water and 12-ounce can evaporated milk
3 bouillon cubes (vegetable, chicken or beef)

1 tablespoon dried parsley flakes

Optional: 2 tablespoons ketchup

*If you prefer, use liquid as part of the water measure. 

    In a medium saucepan, cook leek and potatoes in hot oil and butter until crisp-tender. Whisk flouor and 1 cup cold water. Add all water and the bouillon. Bring to a boil and stir to dissolve bouillon.  Add potatoes and parsley flakes. Cover and reduce heat. Simmer until leeks are tender. Add evaporated milk if using. To add a blush of color, stir in a little ketchup.  Pass the pepper mill.
    Cook’s note: For a heartier soup, use two cans of diced potatoes. For  added color, add a little grated or finely chopped carrot when you saute the leeks and potatoes. 




Do you carry a food reserve in your RV for emergencies?  Ukraine teaches us that stuff happens. Taiwan has started issuing survival guides to civilians. Survival Food Handbook is written just for campers and boaters who have limited space. Have familiar, affordable shelf-staple supermarket foods on hand for emergencies. How much do you need? What about water shortage? Fridge failure? No stove? Sudden evacuation?  Breakdown? Civil unrest? Be prepared at home and away.

Tips for the Camp Chef

    *  To thicken a too-thin soup, stir in potato flakes a tablespoon at a time. Cook, stirring, two minutes before deciding if it needs more. When it’s thick enough, cover and let steep while flakes absorb flavors of the soup.

* My favorite convenience food is country gravy mix. It’s lightly salted and peppered, blends easily to a satin-smooth sauce and it takes kindly to add-ons such as grated cheese, herbs, cooked vegetables or cooked and crumbled sausage. Serve as a gravy or make creamed something (such as creamed artichokes, creamed eggs or creamed tuna). Packets make two cups. Or buy it in bulk to make any amount from a cupful to a gallon.

    * Do you carry a portable air compressor on board to fill beach toys and such? Use it in the galley to blast food crumbs from cupboard seams and corners, where they’ll attract bugs.

* A spaghetti claw is just right for fishing hard-boiled eggs out of the pot or dye. Metal claws are best for camping. Plastic is lighter but it stains and is not heat proof.


Calico Potatoes

    When it’s your turn to bring a starch dish, bring this colorful surprise. Keep heat low and even or it will burn.

2 large white potatoes
2 to 3 medium redskin potatoes
3 to 4 small purple flesh  potatoes
Large rutabaga
1/3 cup olive oil
I packet dry onion soup mix

    Scrub potatoes and dice. Peel and dice the rutabaga. Put olive oil in a heavy pot or dutch oven and toss vegetables to coat with oil. Add onion soup mix and coat vegetables again. Cover tightly and cook over low/ medium coals or low/medium burner, stirring every 15 minutes, for one hour or until vegetables are tender.
Cook’s note: This can also be oven baked at 350 degrees. Mix in a large bowl so vegetables are evenly coated, then spread on an oiled or lined baking sheet. Stir every 15 minutes.

    This recipe is easily multiplied. Cook the garbanzos from scratch or used canned.

Garbanzo Chicken Stir-Fry
    By adding meaty garbanzo beans you’re able to make a hearty, affordable main dish for 8 to 10 with only a little chicken.


1 1/2 pounds boneless, skinless chicken breast
2 tablespoons vegetable oil
2 tablespoons minced garlic
Large onion, diced
Large yellow sweet pepper
Large green pepper,  diced
Large red sweet pepper, diced
1 cup water
1 teaspoon powdered chicken bouillon 

2 teaspoons ground ginger
2 cans, 15 ounces each, garbanzo beans, drained and rinsed

    Cut chicken in small bites and stir-fry in hot oil, gradually adding garlic, onion, peppers and ginger. When chicken is toasty brown and onions tender, stir in garbanzos to coat. Add water and bouillon. Reduce heat and keep stirring while garbanzos heat through. Cool completely and freeze in portions you’ll need in camp.
Serving suggestions: (1) To make more servings, spoon over steamed rice, campfire baked potatoes or crisp Asian noodles. (2) Freeze it without the garbanzos and add them or other beans in camp. (3) Add broth or bouillon and serve as a soup with croutons or oyster crackers.  

See Janet’s tips for women in RV life at SoloWomanRV



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