Favorite Recipes
When we think of the RV lifestyle, we often envision cooking outside, sitting around a campfire and picnics in neat places on our adventures. In our coach, we make everything we enjoy eating at home, and even more. We shop at local farmer’s markets, Harvest Hosts and buy fresh produce and locally farmed proteins whenever possible. We love creating delicious meals and trying new recipes with ingredients we wouldn’t typically have available. You never know what you’ll find or be inspired to try. Be brave, try new recipes! Here are a few of our favorite recipes that we prepare in our coach while we are on the road.
1. Breakfast. We prepare onions, sweet peppers, cooked protein and mushrooms that we freeze and have ready to go for breakfast. One of our favorite breakfast recipes is an omelet. They are fast and easy to make, when you prep your ingredients and keep them ready to go in the freezer. We use these same ingredients for breakfast hash, soups, tacos, egg bites and many other recipes.
2. Lunch. Our favorite lunch treat is rotisserie chicken salad. We purchase a rotisserie chicken from Sam’s Club or Cosco, then turn it into more than 3 meals. I use half the chicken for salad, then we use the other half for chicken enchiladas, chicken and dumplings, soups and tacos. The list is endless, just search the internet for rotisserie chicken recipies for lots of inspiration. We found fresh huckleberries at the farmer’s market in Missoula, MT, where I then added them, along with cherries to my chicken salad. It was fantastic and I’m now inspired to add other ingredients as we travel.
3. Dinner. When we are around big box stores/warehouses, we stock up on chicken. We love combining fresh market veggies to make shish-kabobs to grill out. We also make an easy baked chicken recipe in the toaster oven (recipe below). For treats, we make ice cream with berries we gather along the way or our recent salted caramel favorite. We found a small ice cream maker that stays in our freezer and ready to go anytime the urge strikes. Look for special ways to make great memories and celebrate your favorite food.
Favorite Recipes
Chicken Salad
- 1 cooked/rotisserie chicken large breast and 1-2 pieces of dark meat
- ¾ - 1 c light mayo
- 1 t Dijon mustard
- 3 T slaw dressing
- ½ c chopped celery
- ¼ c diced sweet pickles or relish
- ½ c chopped pecans
- ½ c dried craisins
- 1 c sliced black seedless grapes, or other local berries
Clean and chop chicken into 1/2 “ cubes, add mayo, mustard and dressing, then mix until incorporated. Add remaining ingredients and stir. Enjoy with bread, lettuce cups, lettuce salad or by itself.
Chicken Enchiladas
- 1 cooked/rotisserie chicken breast and 1 piece of dark meat
- 1 can green chilies
- 4 oz. cream cheese
- 1 c shredded Monterey jack cheese
- ¼ c taco sauce or picante
- 1 c heavy whipping cream
- ½ chicken broth
- 6 flour or corn tortillas (your preference)
Clean and chop chicken into bite size pieces, then add soften cream cheese, taco sauce and green chilies. Divide evenly among tortillas and stuƯ/roll each tortilla. Mix broth and heavy cream in a 2 c measure. Pour about ½ cup in the bottom of an 8” baking dish. Please each stuƯed tortiall, seam side down in the dish. Top with remaining shredded cheese, then pour remaining liquid on top. Bake 20-30 minutes at 350 degrees until hot and bubbly.
Tuscan Shrimp
- 1 pound shrimp (30-40 count size) peeled & deveined
- 1 c chicken broth or bouillon
- 2 T butter
- 1-2 c (packed) fresh baby spinach
- 2 T minced garlic
- Handful fresh basil cut into thin strips
- 1 T lemon juice
- 1 c shredded parmesan cheese
- 1 T Italian seasoning Salt & pepper to taste
- ½ c sun-dried tomatoes chopped or julienned
- 2 cup heavy/whipping cream – add 1 cup for each bag at time of cooking
Clean shrimp and divide into 2 sandwich zipper bags. Divide next 6 ingredients into 2 zipper bags (butter, garlic, lemon juice, broth, Italian seasoning and sun dried tomatoes) to each bag. Divide cheese into 2 sandwich bags and add spinach and basil. Put a set of bags in 2 quart bags each, label and add instructions.
When ready to eat, thaw bags in refrigerator. Empty shrimp bag and cook until tender, about 8 minutes. Add cheese, spinach and basil bag, then whipping cream. Stir until spinach cooks and cheese melts. Sauce will thicken as it heats. Serve with your favorite pasta. You can also cook pasta in advance and also add to freezer bags. We enjoy zucchini pasta (the frozen bag is easy). We also serve with garlic bread, which you can portion, wrap in plastic, then add to the quart bag.
Deconstructed Egg Rolls
- 2 pounds ground meet (beef, turkey, venison, pork or chicken)
- 4 cups shredded cabbage
- 1 large onion, diced
- 1 c diced sweet peppers
- 1 c diced celery
- 1 can sliced water chestnuts, diced
- 1 can bean spouts
- 1 c soy sauce
- 2 T garlic
- 2 T olive oil
In large skillet, brown meat, set aside. Add olive oil wtih onion, celery and peppers to skillet and cook until tender. Add remaining veggies, stir, then add meat and soy sauce, stir until well mixed. Cool, then package in snack or sandwich size zipper bags, freeze. Thaw and enjoy alone or with rice.
Kenny’s Savory Chicken
- 4 boneless chicken breasts
- 1 T olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
Clean chicken, place in bag with salt and water to cover. Brine 2-3 hours. Remove from brine, rinse, pat dry, then coat with olive oil. Mix spices, sprinkle on chicken and bake at 450 degrees for 15 minutes or until internal temperature reaches 165 degrees. Tent with foil 5- 10 minutes. Enjoy!
These are our favorite easy recipes that make our RV lifestyle fun and delicious. Try new food, enjoy local favorites and enjoy the adventure!
Entegra Coach Ambassadors: Cornerstone
In 2021, Jeri and Kenny Saulsbury sold their home in Texas, moved into
their Entegra Coach, and hit the road with their cat, Sophie, living the digital
nomadic lifestyle. When not on the road, they call Panama City Beach, FL
home during the winter.
