Campfire Cooking and RV Meals Made Easy

Blog copyright Janet Groene 2021, all rights reserved.


Camping and RV Recipe of the Week
One Pot Chicken ‘n Broccoli



2 cups milk
1 cup water
14-ounce package medium pasta such as medium shells, penne or rotini
1 jar Alfred sauce
2 to 3  cups frozen chopped broccoli, thawed and drained
8 to 12 ounces fully cooked, unbreaded,, thawed chicken bites OR

1 to 2 cans chunk chicken
1 cup shredded hard cheese such as Parmesan

    Bring water and milk to a boil and cook pasta until it’s just tender. Stir in Alfredo sauce, chicken and broccoli. Cover and simmer 10-15 until broccoli is tender. Stir in cheese until it melts.  Serves 4 to 6. 


 Here's an easy gift, and Amazon will even send it for you if you wish. Cooking Aboard Your RV provides 200 easy recipes and tips that save space, time, mess in the RV galley. Ideal gift for newbies and old hands alike.


Tips for the Camp Cook

    * Salt and pepper boneless, skinless chicken breast halves. Cook in butter and place on plates. Over medium heat, whisk 1 cup honey Dijon mustard with ½ cup honey or maple syrup and spoon over chicken.

    * Boil and drain quartered potatoes and toss with butter and chopped pistachios this time, hazelnuts next time.

    * Mix a jar of chunky applesauce with a can of apple pie filling and serve as a hot side dish with ham steaks or pork chops  from the grill.

    * Saute thin-sliced fennel in hot oil and minced garlic until crisp-tender, then stir in a handful or two of chopped tender greens such as baby spinach. 



Did you know that all of the Farley Halladay mystery e-books are filled with shortcut recipes from Farley’s tiny boat galley?  They are ideal for camping and RV too. For cozy reading on your Kindle, Nook, laptop, PC, phone,  meet this spunky widow. She now has a shore-based boat business after a life at sea. Meet her dog Scuppers and her wacky cast of characters.






Campground Potluck

 Recipe of the Week

Risi E Bisi


This affordable, colorful side dish is easy to cook on one burner. 

10-ounce package frozen peas
2 tablespoons olive oil
Medium onion, finely diced
2 tablespoons real bacon bits
2 cups short-grain or arborio rice
1 quart chicken broth
2 tablespoons butter
½ cup Parmesan cheese

    Thaw peas. In a large skillet or saucepan, sizzle onion in olive oil over medium-high heat, gradually stirring in bacon bits. Stir in rice to coat. Add chicken broth and bring to a boil. Cover, reduce heat and cook 20 minutes or until rice is tender Fluff with a fork. Stir in peas, butter and Parmesan and keep warm or serve now.  Don’t make it too far ahead or peas lose their color.  Serves 8 to 10 as a side dish. 


Are you,  your folks or best friends thinking of going RV full-timing? Be prepared by reading as many firsthand experiences as possible.  Living Aboard Your RV , 4th Edition, is based on 10-year live-aboards making a living on the go as travelwriters. Makes an ideal Christmas gift.

Crunchy Crumble Topping

    Freeze this toothsome desert topping in one- or two-cup portions. Sprinkle over fruit to make a cobbler, batter to make muffins or coffee cake, or thaw and sprinkle over frosting, pudding, ice cream or hot or cold breakfast cereal. 

2 cups flour
2 cups brown sugar
1 ½ cups minute oatmeal flakes
2 teaspoons apple pie or pumpkin pie spice
½ to 1 cup chopped nuts
2 sticks butter, melted

Mix dry ingredients, then mix in melted butter.  Measure, bag and refrigerate up to 5 days or freeze up to two months.  



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