By Cheri Sicard
If you find yourself at a loss when it comes to planning healthy meals in your RV kitchen, join Jess from Tails of Wanderlust, as she shares with us a week’s worth of RV meal prep for healthy RV meals.
As the video starts, Jess is about to head back out on the road and she wants to be ready to make some healthy meals. The RV meal prep process begins by taking an inventory of everything you already have including the fridge, freezer, and cabinets.
As she takes the inventory, she talks about some of the healthy food she has planned for the next week including smoothies, chicken and hummus sandwiches, tuna burgers, mushroom and spinach soup, sautéed scallops, tacos, broccoli and asparagus side dishes, and more.
Jess likes to make things in advance too, such as precooked chicken. When she is on the road this makes it easy to quickly assemble a meal, such as tacos or sandwiches, without having to actually get into cooking. Her soft taco in a hard shell sounds delicious to me!
Another tip that I always use, and so does Jess, is to portion out meats into how you plan to use them. Wrap portions and freeze or refrigerate. When ready to cook you will have just the amount you need.
After returning from the store, Jess packs the fridge—no small task in a small Airstream Basecamp.
A handy freezer tip Jess shares is to squeeze the air out of a bag before putting it in the freezer for extra space. She demonstrates on a bag of frozen strawberries. By getting rid of the air she can create a little more space in her teeny tiny freezer.
Another handy tip revealed itself while Jess was packing her dry pantry goods. She uses a lot of taco seasoning. Maybe you do, too? While the amount she uses would make sense to buy a big jar of it, she instead opts for individual packets. Why? Because they take up less space and are far easier to pack. Not only that, a jar does not reduce in size as you use its contents. That means that even though you might only have a little left in it, the jar still takes up the same amount of RV real estate.
##RVDT2279
Works well for many road trips, but especially for our 5-day N<>S semi-annual migration… We make 5 double-size dinners in the weeks before departure and freeze half the entree. Add self-steamer veggies and microwave potatoes or rice. We make sure we have breakfast protein – the ‘just add an egg’ cups are great if you have the space. Good food at a fraction of the cost of restaurants, fast minimal meal preparation and clean up. And more often than not, no need to unhitch when we stop for the night. We pick up lunch on the road – typically take-out from the deli case.