RV Campers, Glampers Cook Smart & Simple

Copyright Janet Groene 2026. To ask about rates to reprint this content, email janetgroene@yahoo.com

CAMPSITE RECIPE OF THE WEEK

Peachy Prune  Pecan  Chicken

This sweet, snappy chicken dish cooks in a skillet.  Children love it for its sweet taste; camp chefs love its one-burner simplicity

2 tablespoons butter 

6-ounce package long grain and wild rice mix

2   tablespoons raisins

8 dried plums, aka  prunes,  snipped in small pieces

12-ounce can peach nectar 

Water

1/2 cup pecan pieces  

Melt butter in a large, deep skillet and brown chicken pieces. Stir in wild rice mix,  flavor packet, raisins and prunes to coat with pan drippings. Add water to  nectar to make 2 1/4 cups liquid.

Bring to a boil, cover skillet tightly and cook over low-medium heat 30 minutes until rice is tender. Chicken should test 175 degrees for doneness. Sprinkle with pecans. Serves 6.  

Campground Potluck Recipe of the Week

Oh No (Not  Another Rice and Chicken Casserole)

If you make this in a disposable foil casserole, there are no dishes to wash. For safer handling of a floppy foil container, place the casserole on a cookie sheet before baking. 

This recipe serves 10

1 rotisserie chicken OR

2 cans chunk chicken

3 cups long-grain raw rice

15-ounce can diced carrots, drained

15-ounce can short-cut green beans, drained

1 packet vegetable soup mix such as Knorr’s

6  cups water

Topping suggestion: cornflake crumbs, fine diced Roma tomatoes, chopped salad olives or tender celery leaves. 

Set the oven for 350 degrees and spray a deep, 9 X 13-inch casserole. Cut up meat from the chicken and mix chicken and raw rice in the baking pan with carrots and green beans.  Sprinkle evenly with soup mix and pour water over all. Cover with foil and bake 40-50 minutes at 350 F  until rice is tender and water is absorbed.  Uncover, garnish and serve at once. Makes 10 potluck portions.  

Cook’s note: the chicken carcass can be discarded, or boil it to make broth. In any case, don’t throw bones in the campfire or  leave them it where animals can get them. 

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LIFESAVER SAUCE OF THE WEEK

Sweet ‘n Sour Sauce

When fish sticks are all the budget allows, or the chops turned out a bit dry, or the boiled carrots need new zing, this zesty sauce saves the day. Soy sauce, even the “less sodium” type, is  salty.  Add salt only to taste. 

Small onion, diced fine

1 tablespoon butter or vegetable oil

2 tablespoon each soy sauce and red wine vinegar

3 tablespoons sugar

½ teaspoon powdered ginger

½ cup water or more as needed

1 tablespoon cornstarch

Sizzle the onion in hot fat until it’s crisp tender. Whisk soy sauce, vinegar, sugar, ginger, cornstarch and water. Stir into pan until it thickens. If it’s too thick, add  water teaspoon by teaspoon, Spoon hot over hot fish, meat, spring rolls or a big bowl of fresh torn spinach. .Makes a scant cup of  sauce. It's easily doubled. 

MAKE AHEAD DISH OF THE WEEK

Beef Stew Olivia

3 to 3 ½ pounds beef stew meat in bite size

½ cup flour mixed with 1 teaspoon each salt and ground pepper

1/4 cup olive oil

Heaping tablespoon minced garlic

1 cup water

1 teaspoon beef or chicken bouillon

10-ounce jar sliced stuffed olives, well drained

Dredge beef pieces in seasoned flour. Discard excess flour. Brown beef in olive oil, gradually adding garlic. Add water and bouillon, bring to a boil and stir to dissolve bouillon. Cover and cook over low medium heat until beef is tender. Add water if needed.

Stir in olives and heat through to serve now. Or cool and package for the freezer, allowing ½ to 1 cupful per portion.

In camp, thaw and heat stew to serve over rice noodles, pasta, biscuits,, toast or potatoes. 

BONUS RECIPE

Cheesy Cornmeal Dumplings

Here’s a change from the same ol’ side dish or rice, pasta or potatoes. 

4 cups water

4 teaspoons powdered chicken bouillon

2/3 cup each yellow cornmeal and flour

1/4 stick butter, softened

2 teaspoons baking powder

3 tablespoons grated hard cheese such as Parmesan

2 teaspoons dried parsley flakes

Milk or water

Heat 4cups water water with bouillon in a deep, wide pan. (You need a wide surface area to float the dumplings.)  Mix dry ingredients and butter with enough milk or water to form a thick dough. Bring broth to an active simmer or low boil. Drop 12 blobs of dough into the broth. Simmer 10 minutes uncovered, then 10 minute covered. 

Set out six soup plates and add a serving of warmed meatballs, chunks of cooked sausage,  heated chicken nuggets or halved hard-boiled eggs., Add two dumplings to each bowl and ladle bot broth over all. 

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NO BAKE DESSERT OF THE WEEK

This is a heavy dessert to serve after a light meal. 

BLACK FOREST WAFFLES

6 frozen waffles, such as Eggo

1 jar hot fudge sauce

1 can cherry pie filling

Mini chocolate chips (optional) 

Whipped topping (optional)

Thaw waffles and spread with warmed hot fudge sauce. (It's thicker, chocolate-er and gooier than chocolate syrup.)  Top with cherry pie filling. You can stop right there or sprinkle with mini chocolate chips and add whipped topping, ice cream or whipped cream. Serves 6.  

Cook’s note: An easy way to warm hot fudge sauce is to place the open jar in a pan of water and heat gently. 

  Save money when you make your own trail mixes, package for portion control, customize to any special diet needs such as gluten free, and keep packets handy for the road, trail, office or that dreaded middle seat on the plane. 

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SEAFOOD DISH OF THE WEEK

Kedgeree

Many versions of this traditional dish exist. It’s a delicious way to use a small catch or leftover cooked fish, and it’s easy on the budget too. Try it with any fish including smoked fish and imitation crab. 

3 cups cooked rice

1/8 teaspoon cayenne

1 tablespoon lemon juice

1 cup cooked, flaked fish

2-3 hard-cooked eggs

Whipping cream

Melt butter in a skillet and toss rice with the cayenne and lemon juice. Continue over medium heat to fold in fish and chopped eggs. Add cream to taste. Heat through. Add salt and pepper to taste. Serves 4. 

Optional garnish: minced parsley or a medley or other minced fresh herbs. 

See more of Janet Groene's shortcut recipes for the tiny home, boat galley, RV or campsites at https://boatcook.blogspot.com/

MICROWAVE MEAL-IN-MINUTES

Creamy “Crab”  Hot Dish

From car camping, dorm rooms, and tiny kitchens to the largest 5th wheel, a microwave oven is almost a must these days. 

1 cup   sliced mushrooms

Small green pepper, seeded and chopped

1/4 stick butter

14-ounce package imitation  crabmeat, flaked

Small can sliced black olives, drained

4-ounce jar diced pimentos, drained

2 cups milk

3 tablespoons flour

1 teaspoon each salt, pepper, hot sauce and lemon zest

In a covered microware dish melt butter and cook mushrooms 2 minutes, Stir in “crab”, black olives and pimentos to coat, then cover and nuke cook 4 minutes more. 

Whisk cold milk with salt, pepper, hot sauce and lemon zest and quickly stir into hot crab mixture. Cover and cook, stirring every 90 seconds, until a creamy sauce forms. If it's too thick, add a teaspoon or two of water or white wine. 

Serve over crisp chow mein noodles, rice or crumbled saltine crackers. Serves 4 to 6. 

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Then come back every Friday to see more ways to save space, mess, water, fuel, and money while eating better in camping and RV travel.  To receive two dozen free Tips for the Camp Cook by return email, contact janetgroene@yahoo.com and put Cook Tips in the topic line.