![]() ![]() ![]() ![]() Now that we live full time in our RV, all of our grocery purchases are planned.īefore I head to the grocery store, I always do a quick inventory of the pantry. Gone are the days of stocking up the pantry because I can save a quarter on cans of diced tomatoes. One of the biggest differences between the RV kitchen and our old kitchen is the lack of storage space. But many RVers love cooking in their convection oven. I usually stick to cooking on the stovetop, grill, or the instant pot. Imagine how long it would take to make cookies for a crowd or even a large batch of roasted vegetables. I can't fit more than an 8x8 size baking dish, which is very frustrating. The convection oven is much smaller than what I am used to. I finally figured it out and have cooked quite a few things in that convection oven. I have a convection oven, but I didn't touch it for almost a year. Most of our favorite meals were cooked in an oven, so I felt a little lost when we moved into Ruby. I would much rather zap leftovers in the microwave and relax. Cooking dinner after a long, stressful travel day is not my idea of a good time. I know exactly what we will be eating for lunch and dinner, and I can avoid the dreaded sandwich. Having meals prepared in the fridge makes travel days much easier. We use less water, propane, batteries and save our tank capacity when I cook less. This saves our resources if we are boondocking or without water and sewer. Planning leftovers or batch cooking (as some people call it) allows me to cook less often. Instead of cooking just enough for the two of us, I double or triple the recipe and store the rest in the fridge or freezer. Now that we live full time in the RV, it benefits us in so many other ways. In my 9-to-5 life, it was how I made lunches for work. If we don't have water and sewer, I try to stick to one-pot meals or, better yet, use the grill. Washing dishes uses a lot of water! So, that is another consideration when meal planning. No point in heating up the RV unnecessarily. I also will avoid using the convection oven in the summer if we don't have electric hookups. So, while we are boondocking, I don't plan many instant pot meals. Although our Battle Born batteries can handle everything I throw at them, they will still eventually need charging. I plan our meals based on what hookups we will have. Today, I thought I would share some RV cooking tips that I have learned since I hit the road full time. You can still make all of your favorite foods and fill all those hungry bellies! Trust me, no one will starve, and that includes Phil! But there are a few things to think about before dinner is made. Cooking in an RV is not that much different from cooking in a sticks and bricks. This will infuse all the flavors well.RV cooking and meal planning are easy when you follow a few simple tips. ![]() Whisk all ingredients together and allow to sit. Transfer into a medium-large serving bowl along with mozzarella balls, tomatoes, and basil.Then, strain/drain in a colander and run under cold water to halt the cooking process and prevent soggy noodles.Add your tortellini and cook 3-5 minutes until desired tenderness, stirring frequently. First, bring a medium pot of water to a boil.4 oz fresh mozzarella balls (marinated or regular).This Caprese Tortellini Pasta Salad takes pasta salad to a whole new, tangy level. Plus, the kids will love the melty goodness of fresh parmesan over the yummy circles of stuffed tortellini. Next, this Creamy Shrimp Tortellini Skillet is full of creamy sauce with just a hint of horseradish that will be sure to warm you up.Pair our Creamy Tomato Tortellini Soup with homemade rolls, and you will be amazing if you have any leftovers!.Dinner will be ready in less than 30 minutes! First, our Cheesy Tortellini Bake is perfect for a busy night.If you like a cheesy pasta salad, you can absolutely use tortellini in place of other pasta in your pasta salads. Can I sub Tortellini in other pasta salads? Perfect for your next BBQ or pasta craving. ![]()
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