Recipes for the Road

This healthy and delicious chicken dish with fresh vegetables is easy to make and great for leftovers. Serves 4... or 2 with leftovers!

Ingredients

Boneless, skinless chicken breast tenders

1 tablespoon olive oil

Garlic powder

Ground pepper

1 each, green and yellow squash

1 cup sliced mushrooms

Italian seasoning

1/2 cup shredded mozzarella cheese

Instructions

1. Season chicken on both sides with garlic powder, salt, and pepper (salt optional)
2. Brown both sides of chicken in olive oil on medium heat, about 3 minutes per side
3. Place chicken in a baking dish
4. Sauté zucchini and mushrooms until soft and tender; sprinkle with garlic powder, pepper, and Italian seasoning
5. Pour veggie mixture over chicken
6. Bake at 325 in convection oven for 20 minutes, then sprinkle with cheese and bake an additional 5 minutes

Recipe Tips

Try using a round glass pie plate – it fits well in the convection oven.

Submitted By

Allen Osmialowski

On the grill, in an oven, or on a campfire, this meal is a no-fail burst of flavor that is certain to impress! No matter what type of seafood or meat you have on hand, you can easily make this recipe your own. Serves 3-4.

Ingredients

1 pound of your choice of protein (shrimp, salmon, sirloin, etc.), cut to 1" cubes if necessary

1/2 sliced red onion

3/4 pound diced red or yellow potatoes

2 ears of corn, cut into 4 pieces

2 handfuls of green beans or 2 zucchini or summer squash, diced

2 andouille sausages (can be pork or chicken)

1 lemon

1 handful of parsley

2 garlic cloves, minced

4 tablespoons butter

2 teaspoons Old Bay Seasoning

1 tablespoon of cajun or creole seasoning

1 teaspoon of cayenne (optional, depending on preference)

Instructions

1. Place diced veggies in a large bowl
2. Cut sausages to quarter size and add to bowl
3. Clean shrimp or cut fish or sirloin, and add to bowl
4. In a separate pan or dish, melt butter with seasonings, parsley, and garlic, then pour mixture over the meat and veggies
5. Roll out one large piece of tin foil for each serving, and divide mixture evenly on each piece
6. Wrap the mixture and cook in your preferred or available way – reference tips below for more

Recipe Tips

Try this recipe using frozen shrimp placed at the top of the foil packet. Since shrimp cooks so quickly, this allows the veggies a bit more time to soften. When camping at a site with a fire pit, the packets can be placed in a dutch oven over a fire or coals, but be sure to rotate the packets from bottom to top.

Submitted By

Linda Fuhrman

This quick and easy side dish goes well with any BBQ, and is a great dish to take to potlucks! Makes 4 servings.

Ingredients

2 tablespoons butter

2 tablespoons flour

2 eggs

1 1/2 cup frozen corn, thawed or 11 oz vacuum-packed corn, drained

1 cup milk

1/4 teaspoon salt

Dash pepper

Dash cayenne

Instructions

1. Microwave butter in a 1 1/2 quart casserole dish for 10 seconds or until melted
2. Stir in flour and eggs to make a smooth paste
3. Add remaining ingredients and blend well
4. Cover and microwave at 80% power for 8 minutes or until eggs are set, stirring once at the half-way point
5. Cover loosely and let stand for 2 minutes before serving

Recipe Tips

Directions apply to a 1200 watt microwave. Increase time/power in lower watt ovens as necessary.

Submitted By

Ronda Hobbs

This recipe makes for an interesting breakfast on the road, and can easily be increased to have leftovers at the ready for another quick breakfast. Serves 3 - 6.

Ingredients

1 4.2 oz carton of dehydrated hashbrowns

4 eggs

Bacon, ham, or sausage, cooked and diced

Green onion, chopped

2 tablespoons flour

Instructions

1. Prepare hashbrowns according to package directions and season with salt and pepper
2. Add flour and 1 egg to hashbrowns and mix
3. Scramble remaining 3 eggs with choice of meat and green onion
4. Divide hashbrown mixture and scrambled egg mixture into 6 equal portions
5. Line six cups of a muffin pan with plastic wrap, then add the hashbrown mixture equally divided among the six cups (be sure to leave plenty of extra plastic wrap at the top of each cup)
6. Making a well in each cup of hashbrowns, add the egg mixture, then pull up and twist the plastic wrap to form a "ball" of hashbrowns around the eggs
7. Place in freezer or refrigerator for 15 to 30 minutes
8. Place back in the muffin pan and bake 30 minutes at 325 on a covered grill, removing when browned

Recipe Tips

It also works to air fry for 20 minutes at 325. 

Submitted By

Tim Wickham

This meal works equally well when served for breakfast or as a side dish for another meal. Serves 6-8.

Ingredients

1 pound sausage 1 cup cooked rice 1 cup shredded or grated cheese 1 egg, beaten 1 can cream of mushroom soup 1 small chopped onion (1/2 cup) 1 cup shredded cheese

Instructions

1. Brown sausage and drain off excess grease
2. Mix all ingredients together and spoon into greased casserole bowl
3. Microwave until bubbly, then sprinkle top with more cheese

Submitted By

Lou Wojtas

This shepherd's pie is quick and simple to make, and pairs well with a side salad. Serves 4-6.

Ingredients

1 pound ground beef

1/2 cup minced dry onion or chopped onion

1 1/2 cup of your favorite vegetables

2 cups mashed potatoes

Shredded cheese (optional)

Instructions

1. Brown beef and onion, pouring off any excess grease
2. Place beef mixture in casserole dish and add vegetables
3. Cover with mashed potatoes and top with shredded cheese
4. Heat in microwave until bubbly

Submitted By

Lou Wojtas

There is nothing better on a summer road trip than to stop at a roadside farm stand or market and buy some fresh-picked summer sweet corn! To follow this recipe, you will need a pressure cooker and silicone pressure cooker trivet. Serves 2.

Ingredients

Four ears of corn

Two tablespoons butter

Salt and pepper to taste

Instructions

1. Peel husks from corn, removing all silk, and wash ears thoroughly
2. Place a trivet in base of pressure cooker and add two cups of cold water
3. Stand corn vertically on top of trivet and lock pressure cooker lid in place
4. Set pressure cooker to high, then turn on stove and cook for one minute
5. Turn off stove and move pressure cooker to the other stove burner
6. Fast-release pressure from the pressure cooker and remove corn
7. Butter and season with salt and pepper

Recipe Tips

Try a corn peeler (available at Williams Sonoma) to peel the ears. 

Submitted By

Maurice Minno

Spend more time with your friends and family by making this quick one-pot pasta dish – easy clean up too! Serves 8.

Ingredients

16 ounces penne pasta

1 tablespoon onion powder

1 tablespoon dried parsley

3 garlic cloves minced

1/4 teaspoon dried thyme

4 1/2 cups water

1/2 cup heavy cream

2 cups fresh spinach

1/2 cup shredded parmesan cheese

Salt and pepper to taste

Instructions

1. In a large pot, bring water, pasta, minced garlic, onion powder, parsley, and thyme to boil
2. Cover for 12-14 minutes, or until pasta is tender
3. Add spinach and heavy cream to pasta mixture, stirring well to blend
4. Add salt and pepper to taste
5. Top with parmesan cheese as desired

Recipe Tips

All you need to prepare this recipe are 1 pot, a wooden spoon for mixing, and a few collapsible measuring cups.

Submitted By

Janet Stoyanovich

Enjoy a light and healthy dinner! Serves 2 - 3.

Ingredients

2 tablespoons extra virgin olive oil

1 pork tenderloin or chicken breast (about 2 pounds), cut into 1/4 inch slices

2 medium zucchini, halved and sliced

2 medium yellow squash, halved and sliced

1 medium white onion, sliced

1 yellow bell pepper, sliced

2 garlic cloves, minced

1/4 teaspoon thyme

1 pinch kosher or pink Himalayan salt and freshly ground black pepper to taste

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium heat and sauté bell pepper, onion, and garlic
2. Add zucchini and yellow squash
3. Add thyme and salt and pepper to taste
4. Cook until almost tender
5. Remove from pan, cover and set aside
6. In same skillet over medium-high heat, add remaining olive oil
7. Lightly season pork with salt, pepper, and thyme on both sides
8. Carefully lay pork in skillet and cook until lightly browned on both sides
9. Place pork in an oven-safe pan, add vegetable mix, cover with foil, and place in oven
10. Cook at 350 for 15 minutes or until meat is thoroughly cooked (if no oven is available, leave in skillet, reduce heat to simmer, and cover tightly)
11. Serve 3-4 pork slices with vegetable mix scooped over

Recipe Tips

Prep and store your ingredients before hand to save time during the cooking process, giving you more time to enjoy the great outdoors. If you happen to have leftovers, you can add chicken or beef stock to make a veggie-and-pork (or chicken) soup for lunch the next afternoon.

Submitted By

Gail Carr

Salmon smothered in pesto and baked in flaky, buttery crust looks decadent, and tastes even better. Best of all, no one would ever guess how easy it is to make! Serves 2-4, depending on size of fillets.

Ingredients

Basil pesto

Salmon fillet(s)

Puff pastry sheets

Salt, pepper, and herbs to taste

1 egg, lightly beaten

Instructions

1. Preheat oven to 425
2. Thaw puff pastry according to package instructions
3. Rinse salmon and check fillets for bones (remove skin if applicable), pat dry
4. Unroll pastry sheet on a square of parchment paper and place salmon in the middle, ensuring you have at least 2 inches of pastry free around the edges
5. Spoon some pesto (amount to your liking) over top of salmon
6. Season with salt, pepper, and herbs if desired (see tips)
7. Fold edges of pastry together, pinching where necessary, to fully enclose the salmon and pesto
8. Crisscross the top of the pastry lightly with a fork or knife edge and brush with egg
9. Bake for approximately 30 minutes, or until pastry is puffed and golden brown

Recipe Tips

To keep things really simple, try the Classico brand of pesto – it is sufficient in both oil and herbs to satisfy the tastebuds and cook well. Otherwise, add herbs and oil as desired or needed. If you have extra pastry and want to dress up the dish, fashion pastry cutouts (a fish perhaps?) and place on top before baking.

Submitted By

Alexandra and David of Banyan Travels

This savory breakfast made of steel-cut oats, bacon, and eggs is a favorite from the Instant Pot Miracle cookbook. Serves 4.

Ingredients

4 slices bacon

1/2 cup diced onion

2 cloves garlic, minced

1/2 cup steel-cut oats

2 cups of chicken broth

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper

4 eggs

Salt and black pepper

1 avocado, sliced

Instructions

1. Cook bacon until crisp (if using an Instant Pot, use sauté mode)
2. Reserve 1 tablespoon of bacon grease in a small bowl, then set bacon on paper towel
3. Sauté garlic and onion for 2-3 minutes, then add oats, broth, black pepper, and crushed red pepper and cook until oats are desired consistency (if using an Instant Pot, secure the lid on the pot and close the pressure-release valve, then select Porridge or Pressure and use natural release to depressurize)
4. Use the reserved bacon grease to cook the eggs, seasoning with salt and pepper to taste
5. Divide oats among four bowls and top with bacon, egg, and avocado

Recipe Tips

This recipe is perfect for the 3-quart Instant Pot. To save time while on the road, you can pre-cook the bacon until almost crisp and dice while still at home, then finish cooking until fulling crisp when preparing the meal on the road.  

Submitted By

Cheryl Dudeck

For a twist on the s'mores you grew up with, swap out plain milk chocolate squares with After Eight! 

Ingredients

Marshmallows

Graham wafers

After Eight Mint Chocolate Thins

Instructions

1. Place one After Eight on top of a graham wafer
2. Roast marshmallow over campfire
3. Place roasted marshmallow on top of After Eight and cover with another graham wafer

Recipe Tips

Try using other chocolate options if you have a favourite!

Submitted By

Joan Fontaine

This popular and delicious Pakistani dish made with boiled eggs, gram flour, and a few basic spices can easily be made in your RV, and doesn’t take much time to prepare. Serves 2.

Ingredients

• 6 boiled eggs
• 3 tablespoons gram flour
• Finely chopped coriander leaves
• 2 finely chopped onions
• 1/2 teaspoon ginger and garlic paste
• 1 teaspoon garam masala powder
• 1/2 teaspoon black pepper powder
• 1 teaspoon red chilli powder (as required)
• 1/4 cup breadcrumbs
• 1/2 cup water
• 1/2 cup refined oil (for frying)
• 1 pinch salt (as required)

Instructions

1. Grate boiled eggs, then add all other ingredients (except oil) and mix
2. Mash the mixture with your hands until smooth in texture
3. Shape into kebabs and let it to sit for 2-3 minutes
4. Dissolve flour in a cup of water, then dip each kebab in the flour-and-water mixture
5. Roll kebabs in breadcrumbs
6. Heat oil in a pan, then cook kebabs until golden brown on both sides
7. Rest on paper towel before serving hot

Recipe Tips

Keep the flame low while cooking the kebabs or the spices in the eggs will burn. Serve with onion rings, mint-coriander chutney, and/or sausages. Kebabs can also made with any meat instead of egg and additional vegetables like potato or carrot can be added if desired.

Submitted By

Krishnakumar Chandran

Photo Source

Best Recipes

This recipe is easy to fix – and easy to clean up – and great to share with friends, as everyone can build their own. Experiment and be creative! Serves 1 person per foil loaf pan.

Ingredients

Potatoes

Shallots

Sausage

Corn

Shrimp

Clams

Lemon

Butter

White wine

Canola oil

Old Bay Seasoning

Instructions

1. Cover the bottom of a foil loaf pan with white wine and add sliced Yukon gold or red potatoes.
2. Add sliced shallots and sausages (try the chicken garlic and herb sausages from Trader Joes).
3. In a bowl, season cut corn with canola oil and Old Bay Seasoning. Toss to coat, then add seasoned corn to loaf pan.
4. Add shrimp to the same bowl as Step 3, coating with any remaining seasoning.
5. Add the shrimp and clams (if fresh clams are hard to find, pick up frozen cooked clams) to the foil loaf pan.
6. Top with lemon slices and butter.
7. Cover with foil and cook on a covered grill for 25 to 30 minutes at 350 degrees. (All grills are different, so you may need to experiment.)

Recipe Tips

Serve with a good crusty bread to take advantage of all the broth that is generated!

Submitted By

Tim Wickham