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Tuesday, October 18, 2016

It's Crunch Time in the RV Galley

Janet Groene’s
Tater Tot Skillet
    After a long day on the road in your RV, sizzle this one-dish treat in a skillet and dinner is served. Your secret ingredient is crisp corn chips, folded in at the last minute to add a surprise crunch.

1 pound of lean ground beef, turkey or pork
1 packet taco seasoning mix
15-ounce can diced tomatoes with green pepper and onion
2 cups thawed Tater Tots
Small can sliced black olives, well drained
2 cups Fritos

Shredded lettuce
Sour Cream
Chopped scallions

    In a large skillet, fry out the meat and spoon off any excess fat. Drain tomatoes and add water to make 2/3 cup liquid. Stir tomatoes, taco seasoning, liquid and black olives into the skillet. Cover and let simmer until meat is done and flavors blended. Add Tater Tots to heat through. Just before serving, fold in Fritos.  Garnish with shredded lettuce, sour cream and/or chopped scallions. Serves 4.

    Janet Groene's weekly blog for RV women, especially women who travel alone,  is seen at 

Tuesday, October 11, 2016

Warm Up Chilly Autumn Camp-outs

Janet Groene’s
Green Pastures Lentil Stew

    Freeze this easy recipe in batches to suit your own needs. Better still, whip up a double batch and have plenty of quick warmer-uppers on hand  for winter suppers in your RV travels.

     How do I freeze it? Cool, seal in plastic or boil-able bags and put each bag in a square or rectangular box so it freezes in a neat form, not a blob. The box can be removed after a few hours. Bags now stack and stow in less space.

Large onion, finely diced
2 tablespoons vegetable oil
1 tablespoon ground cumin
2 ½ cups water
3 beef, chicken or vegetable bouillon cubes
2 medium potatoes, scrubbed and diced small
2 cups lentils, picked over and rinsed
10-ounce package chopped spinach, thawed and pressed dry

Water (optional)
Dry sherry (optional)
Shredded coconut

    Sizzle onion in hot vegetable oil until it starts to get tender, then stir in cumin and lentils to coat. Add water, bouillon and potatoes. Bring to a boil, cover, reduce heat and simmer about 20-30 minutes or until lentils and potatoes are tender. Stir in spinach and more water if desired. Simmer 10 minutes more. Ladle into bowls and splash with about a teaspoon of dry sherry.  Sprinkle each serving with shredded coconut. Serves 6 to 8. 

    Janet Groene’s Survival Food Handbook is a guide to buying and stowing ordinary supermarket foods for boondocking or emergencies. Every recipe in the book is made with shelf-stable ingredients.

Thursday, October 6, 2016

Super Quick, Super Tasty

Janet Groene's
Onion Dip Biscuits

We've probably all tried the old recipe for refrigerator biscuits dipped in onion soup mix. This one is almost as easy, twice as good, and 100% homemade in looks, texture and taste. Serve them hot with butter, herb butter, cream cheese or Cheez Whiz.  Just add a mug of soup and supper is served.
4 cups biscuit mix
½ cup milk
16-ounce carton (2 cups) French onion dip

    Set the oven for 450 degrees. Mix ingredients to form a soft dough and drop by the heaping tablespoon onto greased cookie sheets. When they are toasty brown in 10-12 minutes, pile them into a napkin-lined basket and keep warm or reheat. Makes 12 to 15 big biscuits.

See more of Janet Groene's RV-ready recipes at

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