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Road Trip Meals for Camping and RV


 Blog copyright Janet Groene 2022, all rights reserved. To ask about placing your ad on all six Groene sites for one year, one low rate contact janetgroene at yahoo.com

Weather or not,  it’s camping season somewhere, so let’s Go! 

 


 

 

 

 

CAMPING & RV RECIPE OF THE WEEK
Chicken in Cream Gravy

    Wrap big baking potatoes in foil and throw them on the campfire to serve with this creamy, herb-enhanced chicken. You choose the size and type of chicken parts. The recipe makes a generous 3 cups of creamy gravy.  Next time, try it with dry mushroom soup mix instead of onion. The soup mixes are very salty, so add salt only to taste.

1 teaspoon each dried basil, garlic powder, white pepper
6  portions of chicken
2 tablespoons vegetable oil
1 packet of onion-mushroom soup mix
½ cup dry white wine
1 1/2 cups water
1 cup light  cream
2 1/2 tablespoons flour
Salt if needed

    Mix seasonings in a small bowl or paper cup. In a large skillet, brown chicken in hot oil. Sprinkle with seasonings and soup mix. Add wine and water.  Bring to a boil, stir, cover and reduce heat. Cook 20 to 30 minutes or until chicken tests done. Remove chicken to a warm place.  (I use the up-turned lid of the skillet and lay a piece of foil over it.)
    Quickly whisk flour into the cream and stir into pan juices over medium heat until it’s thick and bubbly. If gravy is too thick, thin with a little water or chicken broth.   Serve with a starch such as potato, rice or noodles and spoon gravy generously over chicken and the starch. 

See Janet Groene’s weekly tips for RV travelers at https://SoloWomanRV.blogspot.com

Campground Potluck Recipe of the Week
    If you haven’t tried canned mac and cheese since you were a kid, re-discover it as one of camping’s best shortcuts.

Pronto Pasta Parmesan

  
1 pound of unbreaded chicken bites or chicken tenders
2 tablespoons vegetable oil
Medium zucchini, trimmed and cut in bite size
Medium yellow summer squash, trimmed and cut in bite size
½ teaspoon each garlic powder, basil, oregano
2 plum tomatoes, cut up and drained
3 cans, 15 ounces each, macaroni and cheese    
1/4 cup grated Parmesan cheese


    Sizzle the chicken in hot oil, gradually stirring in zucchini and squash. Sprinkle with seasonings and keep stir-frying until chicken is done and vegetables crisp-tender. Stir in tomatoes and macaroni and cheese. Cover and cook over low heat until bubbly. Sprinkle with Parmesan and it’s ready to serve. Serves 8 to 10.

See Janet’s Pantry Recipe of the Week. It’s for boondocking or emergencies because it requires no fresh ingredients. See Janet Groene’s Boat Cook

 

 

It’s storm season on our coasts, flood
and tornado season inland and wildfire season in other regions. We all
need a prepper pantry, even in our campers where space is limited.

Survival Food Handbook is written just for campers and boaters, with
focus on getting the most nutrition per ounce, per dollar, per cubic
inch. Author Janet Groene’s focus is on everyday supermarket staples
that you will constantly use and replace. This isn’t about doomsday
provisions that some preppers stow away and forget.  
https://amzn.to/3mIfryC

 

Tips for the Camp Cook

    * Buy  “layered” type refrigerator  biscuits in tubes. Separate into petals and arrange them, overlapping to form the size and shape you need,  to make pizza crust. 

 
    * Can’t handle a whole turkey? Ask the butcher to cut them in half. Huge saws can cut  right through a whole frozen bird. Cook half, freeze half.  Caution: after thawing, clean out the cavity carefully. The giblets sack was probably wrapped in paper or plastic that shredded when the saw went through.  

    * To make Fake Stuffed Potatoes, form individual “boats” out of foil and fill with thawed Tater Tots. Heat, drizzle with ranch dressing.
 
    * If you camp without a freezer, it’s OK to bring frozen seafood  in the ice chest if kept at 40 degrees for up to three days. Seal the package in an additional  plastic bag to keep the seafood smell out of the ice.  

FREEZE AHEAD RECIPE OF THE WEEK
Chicken Adobo

    A classic dish in the Philippines, Chicken Adobo tastes great the second and third day and also freezes well. Make a big batch and serve it with rice today, instant mashed potatoes tomorrow, buttered noodles after that. It’s an ideal make-and-freeze dish for singles and couples, easily frozen in portions for one or two.

 

 
10 portions of chicken (you choose type and size)  
1/4 cup minced garlic
2 tablespoons vegetable oil
3 or 4  bay leaves
½ cup each apple cider vinegar and soy sauce
Freshly ground pepper to taste
    Brown chicken pieces in hot oil with the garlic, taking care not to burn the garlic. When everything is golden, add the other ingredients. Cover, reduce heat and cook until chicken is done.  Discard bay leaves. Season to taste and serve. Makes 10 portions. 

Snack better, cheaper, healthier with homemade trail mixes for camping, hiking, travel. Package by the portion for pocket or purse or put in a bowl for parties. Saves money and you can tailor recipes  to your own special needs such as low salt or sugar free.  too. Https://createagorp.blogspot.com/

 

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