Eating on the road…

When we’re on vacation and traveling in an RV, we have almost all of the comforts of home.  Some of the kitchens I’ve seen in the latest models of RVs are dreamy.  They come equipped with microwaves and ovens, along with top of the line stove tops and grills.  Everything sounds great so far, right?

Here’s the problem, Mom is on vacation, too (or whoever the cook is in your house) and after a long day of travelling, the last thing she/whoever wants to do is cook a gourmet meal.  The answer to this problem is quick and easy recipes for RV living.

Here’s a simple dessert that, theoretically, you can say is made from scratch:

Cobbler (name the fruit, ‘cause it’s whatever canned fruit you have on hand)

1 stick of butter melted

Dump these ingredients into the butter:

1 cup self-rising flour

1 cup sugar

1 cup milk (okay use skim milk if you must!)

2 cups fruit – Drained pears, or drained peaches, or any fruit you have.

Sprinkle generously with cinnamon/sugar mix (you can buy this premixed if not 1/8 cup of each)

Bake 350 degree 50-60 minutes

Waving to and thanking my buddy Brenda for that recipe

So that’s dessert, but what should you cook for dinner while dessert is baking?

How about putting the “griller” in your family to work grilling assorted chicken pieces, which have been marinating in the refrigerator all day in Italian dressing?  While “The griller” does that, you can boil some water in preparation for boil in a bag white or brown rice (What would we do without Uncle Ben?) then slice and sauté zucchini and yellow squash (and mushrooms if you like them) in a tablespoon of olive oil and a tsp of butter (or healthy choice butter substitute) with a dash of garlic powder, Italian seasoning and
with salt/pepper to taste.

Voilá!  There’s your well-deserved almost gourmet dinner on the road, and hmm can you smell dessert baking?

My online friend Virginia C. gave me this easy and tasty recipe to share on the road:

“Tender Bites” Chicken & Pasta

1 (approx. 25 oz) bag frozen chicken tenders
1 (16 oz) pkg rotini pasta
1 (45 oz) jar chunky garden-style pasta sauce
grated Parmesan cheese for topping

Bake chicken tenders per package directions. Cook pasta until done “al
dente”. Heat pasta sauce. On a large serving platter, top cooked pasta with
chicken tenders and cover with sauce. Sprinkle grated Parmesan generously over
all. Serve with garlic bread and a green salad.

My mouth is watering!  Here are a few links I found to RV recipe sites.  I hope you find what you’re looking for.

Recipes for RV campers:


The Galley Kitchen, RV:

Grand Ole Opry RV recipes: – recipes for the road:

And remember, NOTHING is wrong with a can of soup and saltine crackers with a sandwich at the end of a long day of traveling!

Do you have a favorite meal you prepare when you’re camping or RV traveling?  If so, please share it with us!

Watch for ONE FOR THE ROAD by Lynne Marshall, a road trip, romance, and mystery, at The Wild Rose Press, and Amazon, due out July 13th!  Who said the 13th is unlucky?


Wishing you safe travels,




This entry was posted in About the book, One for the Road, recipe and tagged , , , . Bookmark the permalink.


  1. I loved this blog. We RV and I’m always looking for recipes. My main problem is I’m on a low salt diet and most quick foods have too much. Thanks for the links and the yummy recipes.

    • Hi Barbara,

      Thanks for reading and commenting. Restricted diets are all the more reason to cook from scratch! Low salt diets are especially tough, but lemon juice and garlic powder do spiff up chicken. And fresh, steamed veggies are great on that open road.

      Give Dixie a hug for me!

      • Oh, and Barbara, if you’d like a small token of my appreciation, please contact me via the contact page and give me your addy so I can mail it to you.


  2. Those sound like great recipes even off the road.

    • Thank you, Clover! I’m glad you read and enjoyed the blog. If you’d like a small token of my appreciation for stoppy by, contact me viat the contact page, and I’ll mail something to you.


  3. We used to camp when our kids were small. They always loved spaghetti. here’s an easy recipe.
    1 lb. ground meat browned with 1 chopped onion.
    2 cans tomato sauce and 2 cans water.
    salt and pepper to taste.
    1 T. oregano or more to taste.
    Bring to a boil. Stir in 1 package spahetti broken up. Cover and simmer until spaghetti is tender. Serve with parmesean cheese on top, a salad, and garlic bread.
    It may be necessary to add additional liquid in the simmering process.

    • Hi Linda! Thanks for reading the blog. You’ve made me hungry. I like your recipe, and everyone seems to love spaghetti.

      If you’d like a small token of my appreciation, please contact me through the contact page of this website and I’ll mail a little something to you.

  4. Lilly Gayle says:

    My grandmother gave me that blackberry/peach/blueberry cobbler recipe the year I got married with almost the exact same instructions! It works with fresh or canned fruit. As for my RV, it is permanently set up at the beach because my husband and I would be like Robin Williams in the movie RV if we ever tried to actually take it anywhere. We grill out a lot, micorwave a lot, and eat out alot when we use it.

    • Hi Lilly,

      Isn’t it funny how good recipes just keep on giving! I like to grill when camping, too, but sometimes traveling long distances in an RV you get in late and don’t want to go to all that trouble. And, heck, some of the deluxe RVs have nicer kitchens than my own home!

      LOL about actually traveling anywhere in your RV. It would be nice to send out a special announcement – LYNNE has hit the road BEWARE.

  5. Calisa Rhose says:

    I’m late (as usual) but had to say I love these recipes (and will be stealing them all just so you know).
    Here’s a quick-n-easy dinner/dessert:
    Box(es) Mac & Cheese (as many as you need for your family)
    Reg Can of tuna in water (one per box of macncheese or to taste if you want more/less meat)
    Cook and prepare Mac & Cheese as directed on package.
    Add tuna and mix well.
    Eat while hot.
    **For that gourmet feel you can put mix in a baking dish and sprinkle finely grated, seasoned bread crumbs/croutons over it. Bake at 300 for ten minutes.

    For dessert, a cobbler: Toss a large can of peaches with juice in a deep baking dish (a 4 qt. pot without handles works). Mix a yellow cake mix as instructed and pour over the peaches. Bake at 350 for 25 to 30 minutes (or until cake is breaded all the way through). Serve hot or cold.


    • admin says:

      Hi Calisa! Better late than never. I love your recipe, as I am a mac and cheese girl and I love tuna, too. (although I usually save mac and cheese for comfort foot).
      The cake cobbler sounds fantastic, too.

      Thanks so much for commenting and for sharing some great recipes. Glad you enjoyed mine.