RV Cooking Tips: Delicious and Easy Recipes for Your RV Camping Trips

RV cooking can be a challenge, especially if you are new to the world of RVing. But with a little bit of creativity and some helpful tips, you can make delicious and easy meals that will fuel your adventures and keep your taste buds happy. In this blog post, we will share some RV cooking tips and delicious recipes that are perfect for your next RV adventure.

RV Cooking Tips

1. Plan Your Meals and Cooking Options: Planning is key when it comes to RV cooking. Before you hit the road, make a meal plan for your entire trip. This will help you to pack the right ingredients and avoid unnecessary trips to the grocery store.  Are you going to cook inside or outside at your RV Kitchen? Or outside with a Stow-N-Go Gas Grill? Or perhaps your idea of cooking is over the campfire with a Stake And Grill Set followed by S'mores? 

2. Stock Up on Non-Perishable Items: Non-perishable items such as canned goods, pasta, and rice are great options for RV cooking. These items can be stored for long periods and can be used to make a variety of meals.

3. Invest in a Good Cooler: A good cooler is a must-have for any RV trip. Whether you plan to be on the water, boating, fishing, hiking, or just chillin' around the campfire, a good cooler or backpack cooler bag will help you to keep your perishable items fresh for longer periods.

4. Use Multi-Purpose Tools: Multi-purpose tools such as a slow cooker or a pressure cooker are great for RV cooking. They can be used to make a variety of meals and take up minimal space in your RV.

5. Keep it Simple: When it comes to RV cooking, simple is often best. Stick to recipes that require minimal preparation and cooking time. For new ideas for camp-cooking - Check out these over the campfire cooking tools from Rome! Don't forget the Rome Recipe Books - like Rome's Kids Camping Cookbook, or the Pie Iron Camp Cookbook.

RVPandA Pro Tip:  Spices, spices, spices! You can never pack too many spices! Make sure you have all of your favorite seasonings on hand for all of your camp-cooking needs!

ROME Over the Campfire Cooking Tools

ROME Industries is a company that produces high-quality cooking tools for outdoor enthusiasts, particularly those who love to cook over an open flame, and here at RVPandA.com  we offer a wide range of ROME over the campfire cooking tools! We carry ROME cast iron skillets, cast iron pie irons, popcorn poppers, Chuckwagon Waffle Iron, cast iron Panini Press Cooker, and so much more!  A HUGE variety of foods can be made over the campfire using ROME cooking tools.

Cast iron skillets are one of the most versatile cooking tools available from ROME. They can be used to cook everything from pancakes and eggs to steaks and stir-fry. Because they can be heated over an open flame, cast iron skillets are perfect for cooking while camping or spending time outdoors. They are also durable and long-lasting, making them a great investment for any outdoor enthusiast.

Pie irons are a popular cooking tool from ROME. Not only can you make Pies over the campfire with this tool, but you can make a HUGE variety of sandwiches and even quesadillas! Simply fill the pie iron with your favorite ingredients, close it up, and cook it over an open flame. The result is a perfectly cooked, delicious meal that's easy to make and fun to eat.

Popcorn poppers are a fun and easy way to make popcorn while camping or spending time outdoors. ROME's popcorn poppers are designed to be used over an open flame and can make up to 3 quarts of popcorn at once. They are also lightweight and easy to pack, making them a great addition to any camping or outdoor cooking kit. Whether you're enjoying a movie under the stars or just snacking on some popcorn around the campfire, ROME's popcorn poppers are a great choice for any outdoor enthusiast.

RV Cooking Dishes for Life on the Road

One-Pot Pasta: One-Pot Pasta or a One-Pot Spaghetti is a great option for RV cooking and it can be ready in 20 minutes or less! It's easy to make and requires minimal clean-up. Simply add pasta, canned tomatoes, and water to a pot and let it cook until the pasta is tender. Drain, add your favorite sauce and seasonings - stir and enjoy!

• Ingredients:
• 1 lb. cooked ground beef or ground turkey, or meatballs, (cook and freeze in advance, or use pre-cooked frozen meatballs)
• Garlic - either minced or powder form - 1 to 2 tsp.
• 1 small or medium sized Onion - diced 
• 16oz box spaghetti noodles 
• 32oz jar spaghetti sauce
• 28oz can crushed tomatoes
• 1 cup of water 
• Basil, Oregano, Salt & Pepper for taste - feel free to add any of your other favorite spices!

• Instructions:

• In a medium-sized skillet, heat up some olive oil and saute finely chopped onions until translucent.
• Add minced garlic and stir for about a minute, being careful not to burn it.
• Add ground turkey or ground beef, or meatballs and cook until browned (or if pre-cooked - cook until hot!), then drain any excess fat.
• To prepare the meal, in a large pot, combine spaghetti sauce, crushed tomatoes, water, and dry spaghetti noodles along with the prepared meat. Cover and cook over medium heat for 10-15 minutes or until the spaghetti is tender.
• Turn off the heat and add torn fresh herbs or dried herbs, along with salt and pepper to taste.
• This camping meal can be easily cooked on a camping stovetop or campfire grate. If using a grill grate, it's recommended to use a dutch oven or a large pot that's specifically designated for camping purposes.

If you are shopping for a set of cookware for your RV that won't take up a lot of space, check out the Magma Non-Stick Nesting Cookware Sets HERE!

Slow Cooker Chili:  This is one of our family fall favorite camping dishes - Slow Cooker Chili!  This is another great option for RV cooking. If you don't have a slow-cooker, you can also make this on the stove top.  Simply brown some ground beef or turkey, add it to a slow cooker along with canned tomatoes with green chilies, dark and light kidney beans, beef broth, and your favorite seasonings - like chili seasoning, salt, pepper, garlic powder, cocoa powder and tomato sauce. Let it cook on low for 6 hours and enjoy!

• Ingredients:
• 2 lbs lean ground beef or ground turkey
• 1 large yellow onion, finely chopped
• 3 cloves garlic, finely minced
• 1 Tbsp olive oil
• 2 (14.5 oz) cans diced tomatoes with green chilies
• 3 (8 oz) cans tomato sauce
• 1/2 cup beef broth
• 2 Tbsp chili powder
• 2 1/2 tsp ground cumin
• 2 tsp paprika
• 2 tsp unsweetened cocoa powder
• 1/2 tsp ground coriander
• 1 tsp granulated sugar
• Salt and pepper for taste
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can light red kidney beans, drained and rinsed
• Shredded cheddar cheese, for serving
• OPTIONAL Toppings:  sour cream, diced avocados, tortilla chips, oyster crackers or saltine crackers

For some variety, consider adding a diced red or green bell pepper to the sautéed veggies. If you prefer a spicier chili, you can also include one or two seeded jalapeños with the veggies.

• Instructions:

• To prepare the chili, start by heating olive oil in a large and deep non-stick skillet over medium-high heat.
• Add onion and sauté for 3 minutes, then add garlic and sauté for 30 seconds longer. Transfer the onions to a 6 or 7 quart slow cooker.
• Return the skillet to medium-high heat, add the beef and cook, stirring occasionally, until it has browned. Drain most of the fat from the beef, leaving about 2 tablespoons if you'd like to add some extra flavor. Pour the browned beef into the slow cooker.
• Next, stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander, and season the mixture with salt and pepper to taste.
• Cover the slow cooker with a lid and cook on low heat for 5 to 6 hours. Finally, stir in the dark and light red kidney beans and let them heat through for about 2 minutes. Serve the chili warm with your desired toppings.

When serving, you can top the chili with grated cheddar cheese, sour cream, diced avocados, tortilla chips, or saltine crackers! 

A perfect addition to this yummy Slow Cooker Chili is CORNBREAD! Using the RoadPro 12Volt Portable Stove you can make a delicious corn bread using the RoadPro recipe HERE! 

Easy Breakfast Skillet: A breakfast skillet is a hearty and delicious way to start your day while RVing. Brown some breakfast sausage, add in diced potatoes and onions, and cook until the potatoes are tender. Add in beaten eggs and cook until the eggs are set.

• Ingredients:
• 8 oz. breakfast sausage
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup frozen hash browns
• 4 eggs
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• Cooking oil or butter

• Instructions:
• Heat a large skillet over medium-high heat. Add breakfast sausage and cook until browned and no longer pink, breaking it up into small pieces as it cooks. Remove sausage from skillet and set aside.
• Add chopped onion, green bell pepper, red bell pepper, and garlic to the skillet. Cook for 3-5 minutes, or until vegetables are softened.
• Add frozen hash browns to the skillet and cook for 5-7 minutes, or until they start to brown and crisp up.
• Push the hash browns and vegetables to the edges of the skillet, creating a well in the center. Crack the eggs into the center of the skillet and season with salt and pepper. Cover the skillet with a lid or foil and cook for 5-7 minutes, or until the eggs are cooked to your liking.
• Sprinkle the cooked sausage and shredded cheddar cheese over the top of the skillet. Cover again and let the cheese melt for a few minutes.
• Serve hot and enjoy!

This recipe can be easily adapted to your preferences, and you can add or remove ingredients as you see fit. It's also a great way to use up any leftover vegetables or meats you have on hand. Happy camping from all of us here at RV PandA!

Vegetable Kebabs with or without Grilled Chicken: Vegetable kebabs are a healthy and delicious option for RV cooking. Simply marinate chicken breast and your favorite vegetables in your favorite marinade, skewer them, and grill them over a campfire or on a portable grill.

There are a variety of vegetables that work well for veggie kabobs on the grill! Here are some popular options:

• Bell peppers: Cut into 1-inch pieces, and choose a variety of colors for a more colorful skewer.
• Zucchini: Cut into 1/2-inch rounds or 1-inch pieces.
• Yellow squash: Cut into 1/2-inch rounds or 1-inch pieces.
• Red onion: Cut into 1-inch pieces and separate the layers.
• Cherry tomatoes: Use whole or skewer a few on a skewer.
• Mushrooms: Use small button mushrooms or larger mushrooms cut into quarters.
• Eggplant: Cut into 1-inch pieces.
• Asparagus: Use whole spears or cut into 1-inch pieces.
• Corn on the cob: Cut into smaller sections to skewer.
• Broccoli or cauliflower florets: Use small florets or larger ones cut into 1-inch pieces.

 Ingredients:

• 2 boneless chicken breasts, cut into 1-inch cubes (for veggie only skewers - skip the chicken!) 
• 1 large bell pepper, cut into 1-inch pieces
• 1 large red onion, cut into 1-inch pieces
• 1 zucchini, cut into 1-inch pieces
• 1 yellow squash, cut into 1-inch pieces
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 2 cloves garlic, minced
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste
• Wooden or metal skewers - Choose 

• Instructions:

• Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning or use metal skewers or try a Rome Tree for grilling - the Rome Tree is usually used for Marshmallows, but it can be a multi-functional tool for grillilng as well!
• In a large bowl, whisk together olive oil, balsamic vinegar, garlic, honey, Dijon mustard, salt, and pepper.
• Add chicken and vegetables to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
• Preheat grill to medium-high heat, or make your campfire
• Thread chicken and vegetables onto skewers, alternating between chicken and vegetables.
• Grill skewers for 10-12 minutes, turning occasionally, until chicken is cooked through and vegetables are tender.
• Serve hot and enjoy!

When grilling vegetables, it's important to choose vegetables that are firm and will hold their shape on the skewer. You can also brush the vegetables with olive oil and seasonings or replace the marinade with any of your favorite marinades before grilling to prevent them from drying out.

RV cooking can be both fun and delicious with a little bit of planning and creativity! We hope you have enjoyed these recipes and cooking tips and trips for your RV and camping adventures from RV PandA!  

Shop for all of your favorite camp-cooking tools at RVPandA.com and enjoy FREE Shipping on orders over $100*! 

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