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Tuesday, November 24, 2015

Salmon Saves the Day

Janet Groene’s
Potato Salmon Cuddle
    Creamy and warm as a hug, this comfort food recipe is made from ingredients you can carry for weeks or even months in the pantry. Save it for a busy day or for emergencies.
2 pouches, 6 to 8 ounces each, chunk salmon
1 or 2 cans, 15 ounces each, sliced potatoes, drained
2 tablespoons flour
15-ounce can large lima beans (also called butter beans)
Medium onion, sliced paper thin
12-ounce can evaporated milk
1 teaspoon dried, crumbled thyme
Freshly ground pepper to taste
1/3 cup water
1 tablespoon Dijon style mustard

    Set the oven to 350 degrees. Put potatoes, salmon and flour in a plastic bag and toss to mix. Turn out into a buttered, two-quart casserole alternately with sliced onion. In a small bowl whisk mustard, water and canned milk with thyme and pepper. Pour over casserole and cover with lid or foil. Bake at 350 degrees 30 minutes or until bubbling. Remove cover and serve. Serves 4 (or more with added potatoes and beans). 

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

Thursday, November 19, 2015

Stuff It Simple

Janet Groene's
Unstuffed Cabbage
Love the taste and comfort of a steamy dish of stuffed cabbage? Here's a way to have the same flavor in one simple, stove-top step.Add salt and pepper only after tasting the finished dish. Meatballs and tomato sauce already contain salt.

2 tablespoons vegetable oil 
1 teaspoon minced garlic
Medium onion, diced (optional)
1 package  shredded cabbage (cole slaw mix)
1 package frozen meatballs, thawed
8-ounce can tomato sauce
1 teaspoon mixed Italian seasoning
Salt, pepper to taste

     Heat oil in a large skillet and swizzle garlic,  onion and cabbage until it's wilted.   Nestle meatballs in cabbage. Drizzle with tomato sauce and sprinkle with seasoning. Cover and cook over low heat until cabbage is tender. Stir and serve. Serves 6.  

See Janet Groene's tips for women in the RV lifestyle at

Tuesday, November 10, 2015

Swift 'n Hearty Soup for Supper

Janet Groene’s
5 Minute Minestrone
    If you have a pressure cooker, this substantial supper soup cooks in only 5 minutes. If you don’t have a pressure cooker, consider getting one to save time and precious fuel. Unlike dried beans, lentils cook quickly and without soaking. Made with vegetable broth it's a treat for vegetarians and vegans.
1/3 cup lentils, rinsed
1-quart carton broth (vegetable, chicken or beef)
1/3 cup tiny pasta or broken spaghetti
1 carrot, peeled and diced
2 stalks celery, trimmed and diced
Medium onion, peeled and diced
15-ounce can diced tomatoes
1 tablespoon Italian seasoning

    Pressure cooker method: Pick over, rinse and drain lentils and place in the cooker with everything else. Bring to full pressure for 5 minutes and let pressure return to normal on its own. Serves 4.
    Slow cooker method: Proceed as above and cook 5-6 hours on Low.
    Stove or campfire method: Proceed as above but don’t add pasta until the liquids boil. Stir in pasta, cover and simmer 30 minutes.

See more of Janet Groene’s galley-ready recipes at
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