It’s funny, what we find most interesting about life on the road is definitely skewed toward our adventures in the wild. But more often than not, we find that other people really want to know about the ordinary day to day stuff: What is it really like living as a family of three, full-time, in 176 square feet? How do you cope with so much togetherness? What’s in the trailer? And, of course, what do you eat? So, here are some of our favorite one-pot meals for RVers who are busy like us, to help give you a glimpse into our life in the Winnie.
When we come back from a big adventure, the last thing I want to do is spend hours cooking and cleaning. Over the past three years, I have refined my recipe repertoire to include a few delicious and healthy one-pot meals that are simple to prepare and don’t require much cleanup.
1. Sausage and Veggies
- 1 package Adele’s Chicken Apple Sausage
- 1 bag red white and blue potatoes
- 1 bag brussel sprouts
- Parmesan cheese (as a garnish)
- Avocado Oil (or whatever cooking oil you prefer)
- Slice the potatoes into bite-sized chunks and add them to a hot skillet (med. high) with about a tbsp of oil, stirring occasionally to keep from burning.
- Then clean and cut the brussel sprouts into similar-sized pieces. Add them to the skillet and stir occasionally.
- Slice the sausages into similar-sized pieces and add them to the skillet.
- The dish is done when the potatoes are soft and the brussel sprouts are al dente.
- I garnish with parmesan cheese and occasionally bacon crumbles.
This meal is a Famagogo favorite. Sometimes I top this dish with a fried egg for an additional protein boost. A Caesar salad adds another serving of veggies and is a great compliment to this delectable meal.
2. Chicken Curry:
- 2 lbs. chicken (I prefer organic thigh meat)1 onion, diced
- 2-3 tbsp cooking oil (I prefer avocado oil)
- 1 large sweet potato, cubed
- 1 package frozen peas
- 1 package sliced mushrooms
- 1 container Maya Kaimal Coconut Curry simmer sauce (I get this in a two pack at Costco and freeze one for later)
- Jasmine Rice (I use 1.5 cups for my family of three and we usually have enough left for lunch the next day)
- Garlic salt
- Dice the chicken into bite-sized pieces and sauté along with the onion and sweet potato in your favorite cooking oil.
- Once the chicken is golden brown, add the frozen peas, curry sauce and rice.
- Simmer until the rice is tender and serve with garlic Naan (also available pre-made at Costco. I brush it with butter and garlic salt and heat it directly over the burner on the stove while the rice is cooking.)
This meal can be as simple or as complex as you like. If I am short on time, I skip the sweet potatoes and save the time it takes to peel and dice them. If I have some veggies in the fridge that need to be eaten, I throw them in (cauliflower is a favorite addition).
3. Potsticker Soup:
- 1 bag of frozen potstickers
- 1 bag of pre-washed kale
- 1 box of broth (I prefer ginger broth from Trader Joe’s)
- Bring broth to a boil, add potstickers and kale.
- Follow the directions on the potsticker bag to ensure they are cooked properly, usually about 10 minutes. Optional: Add your favorite hot sauce to taste.
Just weeks ago, after a long day of kayaking, my good friend Emily Jackson whipped up this fabulous meal in less than 10 minutes. It’s great because the ingredients are easy to store making it a great last minute, no hassle option.
4. Shrimp Scampi:
- 1 package Casa Milo squid ink spaghetti
- 2 lbs. shrimp (cooked, shelled and deveined are easiest)
- 1 jar sun dried tomatoes
- 1 jar capers
- 1 jar fresh pesto
- 1 can artichoke hearts
- Parmesan cheese
- Cook the spaghetti according to the directions and drain.
- When there is 5 minutes remaining on the pasta cook time, add the shrimp.
- When the shrimp are pink and the pasta al dente, drain the water keeping the pasta and shrimp in the same pot.
- Add the pesto, sun dried tomatoes, capers and artichoke hearts and heat until warm.
- Serve and garnish with parmesan cheese.
When I need a meal that is guaranteed to impress even the most discerning palate, this is my meal of choice. No one has to know that it takes only one pot and less than 15 minutes to prepare this gourmet delight.
Bonus: Cowboy Caviar
While more of a lunch or snack option than big meal, this is a great one to have on your list of go-to recipes. No pot needed for this one, just a big bag!
- 1 can black eyed peas
- 1 can black beans
- 1 can sweet corn
- 1 can Rotel
- 1 can diced roasted tomatoes
- 1 can sliced black olives
- 1 can diced green chilis
- 1 diced red and green pepper
- 1 diced onion
- 1 bottle Olive Garden Salad dressing (add to taste)
- 1 bag Fritos or tortilla chips
- Mix all canned and fresh ingredients in a gallon-sized zipper bag (or large seal-able container).
- Add the Italian dressing to taste and serve with chips.
- This is a quick and easy lunch or afternoon snack and will keep for up to a week in the fridge.
Cowboy Caviar is perfect for lunch or a just-off-the-river-and-we’re-starving snack. I love it with Fritos Scoops. One batch will last my ravenous crew about a week.