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Hungry Campers Love Easy Meals

Blog copyright Janet Groene 2022, all rights reserved. To date this blog has had more than 227,000 views.  To ask about rates to place your ad on all six Groene sites for one year, one low rate, email janetgroene at

Cook a Camping Meal  with Less Mess, Less Stress






Slow Lane Ratatouille

    Serve this grainy eggplant dish as a vegetarian entree or a side dish with steaks or chops from the grill. It’s good hot or cold. Try it with different grains and vegetables too.

4 cups peeled, cubed eggplant
2 cups zucchini, cut in bite size
1 each  red and green bell peppers, seeded and diced
Large onion, peeled and diced
1 tablespoon minced garlic
1 tablespoon mixed dried Italian seasoning
1/4 cup olive oil
½ cup pearl barley or brown rice
2 beef, chicken or vegetable bouillon cubes
2 cups water
8-ounce can tomato sauce
Small can sliced ripe olives, well drained
1 tablespoon red wine vinegar OR
1/4 cup dry red wine

    Put eggplant in a strainer, sprinkle with salt and wait for moisture beads to form. Rinse eggplant, drain well, pat dry. Put it in a slow cooker with the other vegetables, garlic and Italian seasonings.  Drizzle with olive oil. Stir in barley or rice, bouillon, water and tomato sauce. Cover and cook 5 to 6 hours on Low or 2 ½ to 3 hours on High. Stir, adding olives to heat through.. Stir in wine or vinegar to taste

Cook’s note: For soupier dish, add a can of diced tomatoes. 

Stove-top method: Proceed as above using a heavy saucepan with good lid. Heat the olive oil and stir-fry vegetables,, garlic and seasoning. Add water and tomato sauce. Bring to a boil and stir in barley or rice. Cover, reduce heat and cook until tender

See more of Janet Groene’s galley-easy recipes at BoatCook.




Sweet Potatoes and Apples

4 cups peeled, diced sweet potato
2 cups peeled, diced tart apples such as Granny Smith
2 cups peeled, diced sweeter apples such as Fuji, Jonathan, Cortland
1 stick butter
1/3 cup coarse sugar such as Sugar in the Raw
2 teaspoons cinnamon

    In a large, covered skillet or wok, melt the butter and cook sweet potatoes just until they are just fork-tender. Add apples and continue cooking over low-medium heat until apples are crisp-tender but still hold their shape. Mix sugar and cinnamon and sprinkle over mixture. Mix well and serve warm.  Serves 12 to 16.

Cook’s note: To make this as a yummy main dish, stir in 2-3 cups diced kielbasa or other cooked sausage. 


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Do you have enough food in your camper to last a few extra days in case of mechanical breakdown, evacuation, quarantine or a shelter-in-place command? Survival Food Handbook is written just for campers and others who have limited storage space. How much is enough? What keeps best?
How to handle fridge failure or stove outage?



Applesauce Meatballs

    This is an economical yet meaty dish everyone will rave about. This recipe is easily doubled to make enough meatballs to last all season. Make a bit batch, then freeze in right-size portions for the size of your camping crew.


2 pounds lean ground beef, turkey or pork (or a mixture)
16-ounce jar (2 cups) applesauce
1 cup one-minute oats
2 large onions, finely diced
1 teaspoon each dried, crumbled sage, garlic granules, cinnamon, salt, pepper

    Set the oven for 350 degrees. Mix meat, oats, onions and applesauce. Mix seasonings  in a small cup first, then sprinkle over meat and mix thoroughly with your hands.

 Form into meatballs and arrange on a sprayed, rimmed baking pan. Bake 45 minutes, or until meat tests done (160 degrees for beef , 165 for pork, 170 for poultry). Serve as is or drizzle with warmed pineapple jam thinned with a little water or sweet white wine.  
    Cook’s note: baking times depend on the size of the meatballs. Your call.  Very small meatballs make a good cocktail snack to serve on toothpicks. 



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