A Labor Day holiday getaway in your RV is a perfect way to end the summer. This is a time of relaxation and kicking back! The last thing you want to be doing is cooking up a storm in your RV’s kitchen. Here are a few recipes for that Labor Day RV getaway that are quick, simple, and delicious!
Broccoli and Cauliflower Casserole
There’s nothing like a good casserole to hit the spot! Packed with all kinds of great things for your body, as well as things that will make your taste buds happy, this broccoli and cauliflower casserole will be the highlight of the meal!
2 cups water
1/2 teaspoon salt
1 1/2 to 2 pounds of fresh broccoli and cauliflower pieces (frozen is okay)
1 1/2 cups milk
4 to 5 tablespoons butter
4 tablespoons flour
1 cup vegetable stock
Salt and pepper to taste
A dash nutmeg
2 tablespoons fine dry breadcrumbs
1 to 2 tablespoons grated Parmesan cheese
1/8 teaspoon paprika
1. Preheat your RV’s oven to 450°
2. In a large saucepan, bring water and salt to a boil. Add broccoli and cauliflower; cook just until crisp-tender.
3. In a separate bowl, combine the milk and vegetable stock and set aside.
4. Drain and turn vegetables into a shallow 2-quart baking dish.
5. In a small sauce pant melt 3 tablespoons of butter over medium heat. Blend in the flour, stirring until smooth and bubbly. Gradually stir in the milk mixture. Cook, stirring constantly, until thickened and smooth. Stir in the salt, pepper, and nutmeg.
6. Pour your sauce over the broccoli and cauliflower and dot with the remaining 1 to 2 tablespoons of butter.
7. In a bowl, combine breadcrumbs, parmesan cheese, and paprika; sprinkle over vegetables.
8. Bake for about 20 minutes, or until the casserole is bubbly.
Try not to eat all of this before your picnic! The aroma will fill your RV and it will be hard to resist. Maybe bake two so you can enjoy your own and bring some for everyone else!
Fruit salad is not only incredibly easy to make but it’s always a hit at a hot picnic. This cold dish hits the spot when the sun is beaming down. Just make sure you can keep it cold until you serve it.
2 kiwis, peeled and diced
2 honey crisp apples, cored and diced
8 oz. red raspberries
1 lb strawberries, hulled
2 tablespoons sugar
1 tablespoon light brown sugar
3 tablespoons peach preserves
1. Combine all ingredients in a large bowl, tossing the fruit to coat.
2. Cover and refrigerate for at least 15 min, or until you’re ready to serve.
3. Where’s that easy button? Because that was one easy dish to make!
Loaded Baked Potato Salad
This is one of the best potato salads ever! Even those that don’t like potato salad will love this one. You can refrigerate it after you make it or serve it hot! It’s very versatile.
3 lbs red potatoes, peeled and chopped
3/4 cup sour cream
3/4 cup mayonnaise
1 cup shredded cheddar
8 slices of bacon, cooked and crumbled (cook extra, someone will want to “taste test” as soon as they smell it!)
3 tablespoons chives
1/2 teaspoon salt
1/4 teaspoon pepper
1. Add the potatoes to a pan and fill it with enough water to cover them. Boil the potatoes around 15-20 min or until tender enough to pierce with a fork. Drain and set aside.
2. In a large bowl combine the remaining ingredients, reserving a little of the bacon, cheese, and chives for garnish, and mix well. Add in the potatoes and toss to coat. Top with the remaining bacon, chives, and cheese.
3. If you want to serve this dish hot, now is the time! Otherwise cover and refrigerate until you’re ready to serve it.
Why not add a little southwest to your holiday? This dip is full of flavor and will make your mouth water! Get out the tortilla chips and whip up some Fiesta Dip!
2, 8 oz. cans refried beans
2, 4 oz. can jalapeños; or chilies
2 Tomatoes, chopped
1 Onion; (optional)
16 oz sour cream
2 Medium to large Avocados, mashed
2 Pkg. Taco seasoning
1 Cup shredded mozzarella cheese
1 Cup cheddar cheese
4 oz. Black olives, chopped up
1. Mix the refried beans, jalapeños or chilies, and taco seasoning in a small bowl.
2. Spread evenly into 10” pie plate or square cake pan.
3. Add a layer of well-mashed avocados. Then, put a layer of sour cream over on top.
4. Sprinkle cheeses on top and layer tomatoes on the cheese.
5. Sprinkle with chopped-up olives
6. Place in the oven on a low heat until the cheese is melted.
7. Serve with tortilla chips.
Enjoy this dip with a napkin. We here tend to turn into savages when this dip comes out because it’s that good. So, protect your clothes, hair, whatever.
Hazelnut Green Beans
Green beans are one green food even kids like! Doctor them up a little with this recipe that adds hazelnuts and a lemon zest for a fresh take on this veggie classic!
1 1/2 pounds green beans – trimmed
1 tablespoon olive oil
1 1/2 teaspoon freshly grated lemon zest
1/3 cup hazelnuts toasted
1. In a kettle of boiling salted water cook beans until just tender, 3 to 8 minutes.
2. Drain the beans in a colander and while they’re still hot toss them in a large bowl with the oil, zest, nuts, and salt and pepper to taste.
That’s it! Simple right? You can even make these the day before, refrigerate them, and then just pop them in the microwave before serving!