Give Me S'more

Give Mom a Break - Easy RV Meals Even Dad Can Make


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More from Outdoor Living Newsletter May Outdoor Living Newsletter
 
Rigatoni with Tuna Tomatoes and Broccoli
RV meals that give mom a break

Being on the road should be fun and relaxing. Camping is for all the family, but most times Mom is still expected to get meals for everyone! Here at CampingRoadTrip.com we want to give Mom a break (especially for Mother's Day!) by finding food that is easy to prepare and uses very few pots to wash up, so that the family may do it for her while she puts her feet up and enjoys the sunshine.

All recipes feed four hungry souls.

Here's one for Dad to throw on the barbecue:

Fish and Vegetable Parcels

Only 20 minutes to prepare and 20 minutes to cook.

  • 4 thick halibut or cod steaks
  • 2 medium carrots peeled and thinly sliced
  • 2 medium zucchinis trimmed and thinly sliced
  • 8 oz medium open cupped mushrooms wiped and thinly sliced
  • 8 spring onions trimmed and finely chopped
  • 3 tablespoons fresh lemon juice
  • Freshly ground black pepper
  • 2 tablespoon olive oil
  • 2 tablespoons sesame seeds
  • 1 oz lemon, garlic or herbed butter
  • 1 bread loaf thickly sliced
  • 4 pieces of heavy duty foil about 16in by 8in
  1. Place a fish steak on each piece of foil and spoon a quarter of the carrots, zucchini, mushrooms and spring onions over each one. Sprinkle with lemon juice pepper oil and sesame seeds then fold the sides of the foil over the fish and seal well.
  2. Set the barbecue 6 inches above the white hot coals. Place the foil parcels on the grill and cook for 15-20 minutes, or until the fish flakes easily with a fork and the vegetables are tender.
  3. Just before the end of the cooking process, butter the bread and then toast it lightly on both sides on the grill. Open the foil packets and spoon the cooking juices over the fish and vegetables. Serve with the toasted bread.

This next recipe takes longer to cook but it is all in one pot! So even your son or daughter can put it on, letting you sit back with a good book, and let it cook itself!

Lentil and Sausage Stew

20 minutes to prepare and a super simple cooking time of 1 hour.

  • 2 teaspoon olive oil
  • 1 lb fresh sausages (spicy Italian are good)
  • 4 oz smoked back bacon, rinds removed and cut into strips
  • 1 large red onion peeled and chopped
  • 1 clove of garlic peeled and crushed
  • 1 green pepper de-seeded and chopped
  • 1 medium stick celery trimmed and chopped
  • 2 small carrots peeled and sliced
  • 8 oz green lentils cleaned of grit and rinsed
  • 1 teaspoon each of ground coriander and ground cumin
  • ¼ pint red wine
  • ¾ pint chicken stock
  • 14 oz can of tomatoes
  • ½ level teaspoon salt
  • Freshly ground black pepper
  • Fresh coriander leaves to garnish
  1. Heat the oil in a large saucepan and cook the sausages and bacon over a moderate heat for 5 minutes. Stir in the onion, garlic, green pepper celery and carrots and cook gently for 10 minutes.
  2. Add the lentils, coriander and cumin and cook for 1 minute stirring. Stir in the wine, stock, add the can of tomatoes, some salt and pepper to taste and bring to the boil. Reduce the heat, cover and simmer for about 45 minutes, or until the lentils are just cooked and not broken up. Garnish with the coriander leaves. Serve with warm crusty bread.

Now for an easy and filling pasta salad. Healthy, but not a limp lettuce leaf in sight!! Serve it warm or cold. So simple, even Dad could whip this up:

Rigatoni with Tuna Tomatoes and Broccoli

20 minutes to prepare and a wonderfully quick 15 minutes to cook.

  • 12 oz rigatoni, or other medium sized pasta shells
  • 12 oz broccoli, trimmed and cut into small florets, stalks peeled and sliced
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic or red wine vinegar
  • 1 tablespoon Dijon mustard
  • Freshly ground black pepper
  • 1¾ oz canned anchovy fillets, drained and finely chopped oil reserved
  • 7 oz canned tuna in oil, drained and flaked, oil reserved
  • 3 spring onions, trimmed and chopped
  • 2 ripe medium tomatoes, de-seeded and cut into wedges
  • 2 tablespoons chopped fresh parsley or basil
  1. Cook the pasta for 8 to 10 minutes, adding the broccoli for the last 4 minutes of cooking. In the meantime, whisk together the oil, vinegar mustard and some pepper in a large bowl. Add the anchovy fillets, tuna, spring onions, tomatoes and chopped parsley or basil.
  2. Drain the pasta and broccoli then toss them with the tuna dressing. Serve warm or cold with a bread loaf or any other Italian bread.

Bon appetite happy campers and RVers!

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