Make Meals Ahead of Time

When you’re RVing, it’s hard to slow down and do stuff like cook a meal. Good thing that RVers have gotten inventive about reducing work when it comes to meal prep. If you want to save money, avoid eating fast food and frozen dinners, and generally enjoy your meals more, try making stuff ahead of time. It’s a tried and true method right up there with slow cooker recipes on effectiveness and ease. When you’ve got a spare moment, whether before you leave on your trip or just when you’ve got some downtime on the road, take the time to prepare some meals ahead of time so that you’ve got options when you’re feeling a bit lazy.

FREEZER BREAKFAST BURRITOS

INGREDIENTS

  • 1 large onion diced
  • 1 large green pepper diced
  • 1 roll of breakfast sausage
  • 1 pound of bacon
  • 1 pound of red potatoes cubed small
  • 16 oz shredded cheddar cheese
  • 12 large eggs
  • 1/2 cup milk
  • 1/4 cup olive oil
  • 2 tsp paprika
  • salt and pepper
  • 1 pack flour tortillas

DIRECTIONS

  1. Fry up the bacon until crisp. Let it cool and chop it into small pieces.
  2. Fry up the breakfast sausage with the onion and green pepper. Strain the grease and let cool.
  3. Preheat oven to 375℉. Toss the cubed potatoes in salt and pepper to taste and paprika. Spread potatoes on a baking sheet and bake for 15 min. Take potatoes out and flip them with a spatula. Bake in the oven for another 15 minutes or until soft and browned. Let potatoes cool.
  4. Crack eggs into medium bowl and add milk. Whisk until light and fluffy. Heat a frying pan over medium heat and spray with cooking spray. Pour eggs into pan and scramble until cooked through. Remove eggs from pan and let cool.
  5. Lay one tortilla down flat. Add cheese, eggs, potatoes and meat with peppers and onions. Fold the bottom of the tortilla up then fold the right side in. Fold the top down and the left side in. Lay the burrito seam-side down on a baking sheet. Once you have completed all of the burritos, place the baking sheet in the freezer for 1 hour. Wrap each burrito in tin foil and place in a large plastic bag and store in your cooler.
  6. When you are ready to eat them you can place them into the outer coals of the campfire or on top of the fire grate.

SHRIMP BOIL FOIL PACKETS

INGREDIENTS

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 2 ears corn, each cut crosswise into 4 pieces
  • 1 pound baby red potatoes, halved
  • 2 tablespoons olive oil
  • 4 teaspoons cajun seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS

  1. Preheat a gas or charcoal grill over high heat.
  2. Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.
  3. Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
  4. Place in fridge until you’re ready to make them. When ready, place foil packets on the grill and cook until just cooked through, about 12-15 minutes.
  5. Served immediately, garnished with parsley, if desired.

Start Your Camping Trip at CCRV

Before you hit the roads for your next RV adventure, bring your RV to CCRV in Corpus Christi. We specializing in servicing, repairing and upgrading your RV, so you can enjoy the safest and most comfortable camping experience yet.

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