Last week, I addressed winter camping in your RV.
Yes, it may not be for everybody.
But, if you are hearty enough to give it a try than you are going to need some hearty food to keep you energized in the cold weather.
As you exert more energy navigating in the snow and cold you burn more calories keeping warm in the cold.
A hot meal revives you and gives you energy lost in the winter time.
With that in mind, I have listed some of the following recipes that hopefully will keep you warm in your winter RV excursions.
Crock Pot Beef Roast Meal
This is a one pot meal. Easy to prepare and easy to clean up.
Here are the ingredients you will need:
- Beef roast or your choice of cut
- Four to five potatoes, peeled and quartered
- Six carrots, peeled
- One medium onion, sliced or quartered
- One can beef broth
Place all ingredients in a crock pot. Cook on high four to six hours. Season to taste.
Here are a couple easy recipes for your RV’s oven.
The ingredients for this quick dish are:
- Start with 1 lb of cooked ground meat
- Add 1 family size can of Campbell’s Cream of Chicken Soup
- Top with small bag of frozen hash browns
- Sprinkle on top with shredded cheddar cheese
- Lightly add salt and pepper
Cook in the oven for 30-40 minutes on 375 F.
The supplies you will need for this are:
- 1 1/2 lb. ground beef
- 3/4 C. quick oats
- 1 egg
- 1/4 t. dry mustard
- 1/4 C. bell pepper
- 1 pkg onion soup mix
- 3/4 t. salt
- 1/8 t. marjoram
Mix all ingredients and put in casserole pan. Place in oven. Bake 1 hour, covered.
If you are really ambitious and like campfire food than here is a quick and easy recipe.
- Meat or seasonal fish of choice
- Vegetables (potatoes, carrots, celery, zucchini, onions, etc.)
- Flavoring (seasoned salts, dry packaged soup mixes, etc.)
Slice vegetables in small bite sized pieces. Cut meat to be no thicker than an average hamburger. Thinner cuts cook faster. Combine meat, vegetables, flavoring and a pad of butter in a sheet of aluminum foil long enough to completely wrap and seal the food inside. Fold all edges twice to ensure all of the moisture remains inside while cooking. Put on the edge of the camp fire. Cook until done. Cooking time depends on the thickness and type of meat used. Fish and thin meats typically cook faster. If in doubt, gently open one of the seams in the foil and use a probe thermometer in the thickest part of the meat to test to see if its cooked.
Finally, I would be remiss if I didn’t include a breakfast recipe to get you started on a cold morning.
- 2 or 3 baking potatoes, cooked and cut in chunks
- 1/2 pound thick-sliced bacon, cut into 1-inch pieces
- 1 bunch fresh broccoli, cut into florets
- 1/2 onion, finely chopped
- 3 Tablespoons extra virgin olive oil
- liberal dash paprika
- Lawry’s seasoning salt and pepper
- Shredded extra sharp cheddar cheese
- Eggs, if desired
In a large nonstick skillet, cook the bacon over medium heat until crisp, about eight minutes. Transfer to paper towels to drain. Drain out all but one tablespoon bacon fat and reserve. Add the onion to the skillet and cook, stirring until softened, about three minutes. Add broccoli and two tablespoons water, cover and cook stirring occasionally, until crisp-tender, about four minutes. Transfer to a bowl and keep warm. Wipe out the skillet.
Return the reserved bacon fat and extra virgin olive oil to the skillet and heat over medium heat. Add the potatoes, season with paprika, salt and pepper and cook, turning occasionally, until crisp and golden-brown, about eight minutes. Stir in the broccoli mixture and cook until heated through. Top with cheese, cover and heat until cheese is melted.
Hopefully, these easily prepared recipes can be enjoyed on your next winter RV’ing experience.