Camping meals have you stumped? No matter the size of the RV, kitchen counter space is always limited, but that doesn’t mean the quality or variety of your meals has to suffer.

With a little recipe research, smart shopping, and planning ahead, you can create tasty entrees that will have your family asking for seconds.

Simple prep (or the ability to prep ahead of time) and easy clean-up are important criteria for any go-to RV meal.  Be sure to clean as you go so your counters aren’t overloaded with dirty dishes and kitchen tools.

A crock pot or Instant Pot can turnout one-pot meals that cook while you’re out adventuring and they won’t heat up your RV.

Here are some of the delicious and simple RV camping meals listed below.

Top 5 Easy Camping Meals For Your RV Trip:

1. Breakfast Burritos (makes 4 servings)

INGREDIENTS:

• 4 large flour tortillas
• 1/2 pound sausage
• 6 large eggs
• Salt and pepper to taste
• 2 cups cooked hash browns or skillet potatoes
• 1 cup shredded cheese of your choice
• Optional:  ketchup or salsa for dipping

INSTRUCTIONS:

1. In a large skillet, brown the chorizo until done. Place cooked chorizo on a paper towel-lined plate to soak up any excess grease.
2. Return the skillet to the stove and scramble the eggs. Add salt and pepper to taste.
3. Tear off 4 large squares of aluminum foil and place them on a counter or flat surface.
4. Heat tortillas and place one on each piece of foil.
5. Top with cheese, chorizo, eggs, and hash browns.
6. Roll the burrito up tightly and enclose it in aluminum foil.
7. Store in the refrigerator or cooler until ready to use. Can be frozen until ready to use as well.
8. When ready to serve: Reheat burrito, wrapped in foil, on the campfire, grill, or in the oven. Heat until contents are heated thru. Serve with a side of salsa or ketchup for dipping.

TIPS:  Try to place the potatoes/hash browns in the center of the burritos. It helps to soak in any liquid from the sausage and keep it away from the tortilla. Add DON’T add salsa until just before serving or your burritos will get soggy. If you don’t plan to eat your burritos within 24 hours, store them wrapped in a ziploc bag and freeze.

 2. Foil Packed Chicken Fajitas (makes 4 servings)

INGREDIENTS:

• 1 ½ cups instant white rice (uncooked)
• 1 ½ cups hot water
• 1 Tbsp Taco seasoning
• 4 boneless/skinless chicken breasts, whole or cut in strips
• 1 green pepper cut into strips
• 1 red pepper cut into strips
• ½ of a red or white onion (optional) cut into rings
• ½ cup Salsa of your choice
• ½ cup Mexican cheese blend

INSTRUCTIONS:

1. Preheat oven to 400-degrees F.
2. Combine rice, hot water, and taco seasoning.
3. Fold up all sides of 4 large sheets of heavy-duty aluminum foil to form a 1” rim and spray with non-stick cooking spray.
4. Spread rice mixture evenly onto foil and top with remaining ingredients (chicken, peppers, salsa, cheese). Fold up all sides to form packets. Place packets on rimmed backing sheet.
5. Bake for 30-35 minutes or until chicken is cooked through. Cool, then cut slits into the foil to release the steam before carefully opening packets. Top with sour cream.

TIPS:  Packets can be prepared in advance. Simply assemble and refrigerate until ready to bake.  If you don’t have heavy duty foil, use a double layer of regular aluminum foil.

3. Lazy Instant Pot Lasagna (makes 6 servings)

INGREDIENTS:

• 2 cups water
• 2 cups uncooked pasta, like penne
• 1 cup ricotta cheese or cottage cheese
• 2 cups shredded whole milk mozzarella cheese
• 24 oz. jar of spaghetti sauce
• 1 tsp garlic salt
• ½ tsp dried basil
• ¼ tsp pepper
• 1 lb. ground beef or ground sausage
• 2 Tbsp olive oil
• 1 small onion, diced

**Optional:  1 can diced tomatoes (makes casserole chunkier)

INSTRUCTIONS:

1. Set your pressure cooker to sauté.
2. Add your olive oil, ground beef or sausage, and diced onions. Cook until the outsides are no longer pink. Drain grease and return the pot to your pressure cooker.
3. Turn the machine off (an important step so burn notification isn’t triggered because it is too hot). Add spices and stir with meat/onions.
4. Spread out ground meat evenly across the bottom of your pot. This creates a barrier for the noodles so they don’t stick to the bottom.
5. Add spaghetti sauce on top of the meat, pour your 2 c. water into your spaghetti sauce jar and shake to get the remaining sauce out, and pour that into your pot on top of your sauce.
6. Then pour your uncooked noodles in as the next layer. Do NOT stir! Gently push down noodles so they are submerged in the liquid.
7. Put the lid on and set to pressure, high, for 5 minutes.
8. Do a quick release.
9. Stir in 1.5 c. mozzarella cheese and allow to melt. You can either stir in ricotta now or just put a dollop on top of each serving 

4. Pulled BBQ Sandwiches (makes 8 servings)

INGREDIENTS:

• 1 large onion
• 6 lbs. boneless Pork Shoulder Chuck Roast (or use 2 smaller roasts)
• 1 Tbsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 cup chicken broth
• 1 cup store-bought BBQ sauce
• 2 Tbsp Worcestershire sauce
• 3 large garlic cloves, pressed

INSTRUCTIONS:

1. Chop 1 large onion and place it into the bottom of the slow cooker.
2. Combine 1 Tbsp salt, 1 tsp pepper, and 1 tsp paprika and generously sprinkle the pork roast. Massage the roast to rub the seasoning into the meat. Place meat over the onions.
3. For the marinade, combine: 1 cup chicken broth, 1 cup BBQ sauce, 2 Tbsp Worcestershire sauce, 2 Tbsp brown sugar, and 3 pressed garlic cloves. Stir to combine. Pour the marinade over the pork in the crockpot.
4. Cover and set on low for 8 hours. Remove the meat to a large bowl and remove any fat. Shred with forks. Pour any drippings from the crockpot over the meat to taste then brush the meat with warm barbecue sauce to serve.
5. Serve on a soft hamburger or slider bun and top with homemade or store-bought coleslaw
6. Leftovers freeze well for another meal

5. Snickerdoodle Mug Cake

Campfire s’mores are always a favorite, but if you’re looking for something different that isn’t going to heat up the whole RV, try this Snickerdoodle Mug Cake that’s baked in the microwave and ready to eat in minutes.

INGREDIENTS:

• ¼ cup + 2 tablespoons all-purpose flour
• 2 tablespoons sugar
• ¼ teaspoon baking powder
• ¼ teaspoon cinnamon
• ¼ cup milk, at room temperature
• 2 tablespoons salted butter, melted and cooled
• ½ teaspoon pure vanilla extract

Topping:

• 1 Tablespoon sugar
• ¼ teaspoon ground cinnamon

INSTRUCTIONS:

1. In a small bowl, whisk together flour, sugar, baking powder, and cinnamon until completely combined with no streaks of any ingredients remaining. Blend in milk, butter, and vanilla until the batter is smooth. Into a 14-ounce (or larger) microwave-safe mug with straight sides, scoop a big spoonful of batter, then sprinkle with a spoonful of cinnamon sugar. Alternate layers, ending with cinnamon sugar.
2. Microwave on high for 1 to 1 ½ minutes, or until cake is done to your liking. Allow cooling for a couple of minutes before serving.

Campfire cooking is great, but not always practical.  Most RV-ers use their ovens and cooktops quite a bit.  On those really hot and humid days, running an appliance AND A/C can be easier said than done because of the start-up power demands, particularly if you’re off-grid.  But with a soft starter, you can cook and cool at the same time.

What’s a Soft Starter?

A soft starter also allows you to run one or two AC units using your onboard inverter system. Without a soft starter, you may be unable to run any other appliances while the AC is running.  RVAC Solutions makes a small, light, Advanced Soft Starter (RVMS-100S-9A and RVMS-100S-16A) that’s easy to install without professional help. Weighing just a couple of pounds and smaller than a paperback book, it fits within the AC unit’s housing and can be installed in less than an hour. Each AC unit you intend to run will require its own Advanced Soft Starter. The RVAC Solutions Advanced Soft Starters allows you to enjoy the benefits of air conditioning while still having your other appliances running regardless of your power source. Order yours today!