Recipes for Boondocking! - Traveland RV Blog -

Boondocking, or dry camping, refers to camping without any hookups. This usually means campers have to conserve the water available in their RV’s freshwater tank. To help with this, we have compiled a short list of recipes that use minimal dishes, require minimal cleanup, and still taste amazing!

Boondocking, or Dry Camping, is the term used to describe camping without power, water, or Sani hookups. A Boondockee and their RV must be completely self sufficient. Campers who choose to Boondock never have to worry about getting campground reservations, paying fees, or dealing with noisy neighbors. Boondocking allows you to explore anywhere you’d like!

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Freezer Meals

Make these recipes prior to your camping trip, package it up, and freeze until departure day! Then all you have to do during your camping trip is simply thaw, heat, and enjoy!

Ingredients

Pie Crust

3 cups flour
1 – 1/2 teaspoons of salt
2 sticks softened butter
10 Tablespoons room temp water

Filling

9 tablespoons of butter
9 tablespoons flour
3/5 teaspoon of salt
3 cups milk
1 tablespoon minced onion
16 ounces of frozen vegetables
1 teaspoon Italian seasoning
1/8 teaspoon black pepper
3 cups cooked chicken, cubed.

Instructions

Preparing the crust – Mix together flour and salt in a medium bowl. Cut in butter with a pastry blender until the mixture resembles course crumbs. Add water and mix with a fork, using your hands to press the pastry together to form a ball, then set aside.

Preparing the filling – Melt the butter in a sauce pan, and use a wire whisk to stir in flour and salt. Add the milk, then stir and cook until it is smooth and thickened. Remove from heat and stir in remaining filling ingredients.

Assemble the pies – Place 1 cup of filling into 6 mini greased pie pans. Roll pie crust to 1/8 – 1/4 inch thickness, and cut out 6 circles. Cut slits into the pastry circles and place over the filling in the foil pie pan. Bake at 350 degrees for 30 minutes, uncovered. Let it cool, cover the pies in foil, and freeze.

Baked Beef Taquitos

Ingredients

1 pound lean ground beef
1 minced onion
1 teaspoon minced garlic
2 cups salsa
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
10 flour tortillas
1 cup shredded Mexican cheese blend

Instructions

Cook beef and onion in a skillet over medium heat until it is cooked through, then drain excess grease. Add garlic and cook for an additional minute.
Stir in 1 cup salsa. Add chili powder, salt and pepper.
Cook on low heat, stirring occasionally, for 10 minutes.
Divide beef mixture evenly between tortillas and sprinkle cheese on top.
Roll up tortillas and hold together with toothpick if necessary. Place in freezer bag and freeze.
When ready to cook, heat oven to 350 degrees and cook for 10-15 minutes.

Bacon Cheeseburger Soup

Ingredients

12 ounces uncooked thick cut bacon
1 pound lean ground beef
1/4 cup all purpose flour
1 tablespoon Montreal steak seasoning
2 teaspoons smoked paprika
12 ounces of beer
2 cups chicken broth
2 cups half and half
16 ounces mild cheddar cheese

Instructions

Warm a large pot over medium high heat. Cut bacon pieces into the pot, cook until lightly crisp.
Add ground beef to the pot and cook until browned, remove all grease but leave 2 tablespoons of drippings in the pan.
Add in flour, seasoning and paprika and stir until the meat is coated with flour. Add beer and scrape the bottom of the pat to deglaze it. Add chicken broth and allow the soup to cook for 3 minutes.
Stir in half and half, then increase the heat to bring the contents to a bubble, then reduce heat to low. Add cheese and stir continuously until the cheese is melted.
Allow the soup to cool, then freeze it. Once thawed and ready to serve during your camping trip garnish with croutons, bacon bits, shredded cheese, pickles, and any other burger toppings you may desire!

One Pot Recipes

These recipes can be made while you are camping. They require minimal dishes to create, meaning less clean up afterwards!

Chicken Fajita

Ingredients

12 oz. chicken breast, cut into 1/4-inch slices
1 heaping teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
3 heavy dashes ground black pepper
1 tablespoon cooking oil
2 tablespoons butter
1 small red onion, thinly sliced
1 small green pepper, thinly sliced
1 tablespoon fresh lime juice
Cilantro, for garnishing
Tortilla

Instructions

Marinate the chicken in chili powder, cumin, salt and black pepper for 10 minutes.
Heat up a cast iron skillet and add oil and butter. Cook the chicken until browned on the surface, then push the chicken to the side and add the onion and bell pepper. Cook for 30 seconds and then stir to combine with the chicken.
Add lime juice and mix well. Top with cilantro and serve hot with lime wedges and tortilla!

Pork Chop Skillet

Ingredients

4 pork loins
1/4 cup beef broth or chicken broth
4 medium potatoes, cut into fourths
4 small carrots, cut into 1 inch pieces
4 medium onions, cut into fourths
3/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Remove fat from pork and place into prepared skillet over medium high heat. Cook pork in the skillet for about 5 minutes, flipping once so both sides are brown.
Add broth, potatoes, carrots and onions to the skillet. Sprinkle with salt and pepper and heat until boiling, then reduce the heat. Cover and simmer for about 30 minutes. The vegetables should be tender and the pork slightly pink when cut near the bone.
Serve and enjoy!

Pizzadilla

Ingredients

1 tablespoon virgin olive oil
2 medium flour tortillas
1/3 cup pizza sauce
2 cloves garlic, minced
1 cup shredded cheese
1/2 cup grated parmesan
1/3 cup sliced pepperoni
1/4 teaspoon Italian seasoning

Instructions

Heat the broiler, and in a large oven safe skillet over medium heat, heat oil. Add one tortilla to skillet and spread about half the pizza sauce on top. Scatter minced garlic on top, and then add half of the parmesan, mozzarella, pepperoni, and Italian seasoning.
Top with second tortilla and cook until the cheese is melted and the tortilla is golden.
To flip, cover skillet with a large plate and invert the skillet to transfer the quesadilla onto a plate, then slide it back onto the skillet. Top with remaining pizza sauce, mozzarella, parmesan, pepperoni, and Italian seasoning.
Place the skillet under the broiler until the cheese is melted and pepperoni is crispy.
Garnish with parsley before serving

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