It’s fun cooking for a crowd when camping, but in reality, many RVers cook for two. Here are eight tasty recipes and some tips to help make cooking for two a breeze in your RV.
Tips for Cooking for Two Campers
Buying too much food for two people makes it more likely to go bad before you can cook it. Consider buying smaller portions of fresh vegetables and dairy, which are more likely to go to waste if you can’t eat them before their expiration dates. Instead, replenish these fresh items while you’re on the road as needed.
Buy in Bulk–and Freeze
That being said, there are some items worth buying in bulk, like packages of meats and cheeses. Divide them into portions of two and freeze at home so you can easily pack in the cooler or RV fridge when you’re ready to hit the road.
Purchase Sturdy Produce
Some fruits and vegetables keep longer than others, so plan your meals around items that have a longer shelf life and can be used in multiple meals. Sweet potatoes, cauliflower, and cabbage are examples of long-lasting produce staples that can be cooked in dozens of ways.
Save time cooking by making use of leftovers—extra grilled meat one night means quick and easy sandwiches or salads the next day for lunch.
Cook One-Pan Meals
It’s easy to feed two in just one pan. One-pan meals make both cooking and clean-up easier. Skillet suppers are a great shortcut—we recommend buying an inexpensive, but durable cast-iron skillet for campground cooking. An 8-inch skillet is the perfect serving size for two people.
Keep a Well-Stocked Pantry
An RV pantry stocked with convenient canned goods, boxed options, and spices means that you can easily throw together a meal for two if you’re low on fresh groceries and camping far from stores or markets. My RV is always stocked with tomatoes, beans, canned tuna, and packaged pasta during camping season.
Easy Recipes for Two Campers
Spinach and Goat Cheese Shakshuka
Shakshuka is a Middle Eastern dish consisting of poached eggs in a spicy tomato stew. Traditionally, it’s served as a breakfast or brunch dish but works for any meal of the day. It’s a simple and delicious way to elevate canned diced tomatoes—a pantry staple.
- ½ tablespoon olive oil
- ½ small onion, sliced thinly
- ½ red bell pepper, cut into thin strips
- ½ tablespoon Cajun seasoning
- ½ tablespoon smoked Spanish paprika
- 1 14-ounce can diced tomatoes
- 1 cup baby spinach
- 2 eggs
- 1 ounce goat cheese, crumbled
- Salt, to taste
- Naan, pita, or crusty bread for dipping
- Place a small 6- to 8-inch skillet over medium-high heat. Add the olive oil to the pan. Once the oil is hot, add the onion and red bell pepper. Cook until the vegetables are soft and slightly turning brown.
- Add the garlic, Cajun seasoning, and paprika. Cook for 1 minute. Then add the entire can of diced tomatoes. Bring to a boil.
- Reduce the heat to medium and allow the tomato mixture to simmer, uncovered, for about 20 minutes until it’s slightly thickened and all of the vegetables are soft.
- Taste the tomato mixture and add a pinch of salt if needed. Some Cajun seasonings contain a lot of salt, so you might not need extra seasoning.
- Add the spinach to the skillet and stir until the spinach wilts. Then, using the back of a spoon, make two indentations in the stew. Crack an egg in each. Sprinkle the crumbled goat cheese across the top of the stew.
- Cover the pan and continue to simmer until the eggs cook through and are just set.
- Carefully scoop the eggs and stew into two bowls. Serve with bread for dipping.
Tater Tot Egg Casserole
Eggs are an inexpensive and easily-portioned protein option. This casserole is a one-skillet breakfast that’s simple and portioned for two using an 8-inch skillet. Split the entire casserole for one hearty pre-adventure breakfast, or quarter it and save the leftovers for a second meal.
Chop the onion and pepper at home and store in a zip-top bag. Also, grate the cheese if you aren’t using a pre-shredded bag.
- 4 large eggs
- 1 ounce grated cheddar cheese
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon neutral oil, divided
- 2 to 4 breakfast sausage links, crumbled
- ½ small onion, diced small
- 1 red bell pepper, diced small
- 30 frozen tater tots, either thawed or still frozen
- Green onions, optional for garnish
- Crack the eggs into a small-sized bowl and use a fork to scramble. Add the cheese, salt, and pepper. Stir to combine and set aside.
- Place a small 6- to 8-inch skillet over medium-high heat. Add half of the oil. Add the crumbled breakfast sausage to the heated pan and cook until well browned. Remove from the pan into a second small-sized bowl.
- Add the remaining oil to the pan. Add the onion and red bell pepper. Cook until the vegetables are softened, the onion is translucent, and the vegetables are just starting to brown. This should take 5 to 7 minutes. Remove from the pan and into the bowl with the sausage.
- Place an even layer of tater tots into the skillet. Top with the sausage and vegetable mixture and spread evenly over the tater tot base. Pour the egg mixture evenly over the top.
- Reduce the heat to medium and place a cover on the skillet. If your skillet doesn’t have a cover, a wooden cutting board or piece of foil will also work. Cook until the eggs are firm and the cheese is melted, about 15 to 20 minutes.
- Remove from the heat and let sit for 10 minutes. Then, cut into wedges and serve.
This recipe is adaptable with whatever ingredients you might have on hand. Try switching the sausage for ham or add other leftover cooked vegetables, like broccoli. For a spicier twist, use fresh chorizo instead of the breakfast sausage.
Steak With Garlic Herb Butter and Pie Iron Tots
The garlic herb butter takes a simple grilled steak to another level. And you can use leftover compound butter to season veggies, potatoes, or rice for other meals during your trip.
Make the compound butter before you leave—you won’t use all of the butter for the steak, so you can use it for other meals.
- 3 sprigs thyme
- 3 sage leaves
- 1 sprig rosemary
- 1 scallion
- 1 clove garlic
- ½ cup (1 stick) unsalted butter, softened
- 1 teaspoon kosher salt, plus more for seasoning the steak
- 1 12- to 16-ounce ribeye steak (or other cut of steak)
- Ground pepper, to taste
- 30 tater tots
- Remove the leaves from the thyme, sage, and rosemary stems. Chop finely with a knife. Mince the scallion and garlic.
- In a medium-sized bowl, combine the chopped herbs, scallion, and garlic with the softened butter and kosher salt. Mix well to combine thoroughly.
- Scrape the butter mixture onto a piece of plastic wrap and use the plastic wrap to coax the butter into a log shape. Refrigerate until needed.
- Season the steak well with salt and pepper. To cook the steak, place over a hot grill, grill grate over an open fire, or grill pan. Sear it on all sides for about 4 minutes per side and then continue to cook and flip until the temperature reaches your desired doneness. For medium rare, cook until the steak measures 123 degrees Fahrenheit on a meat thermometer.
- Remove the steak from the heat, top with 1 tablespoon of compound butter, and let it rest for 10 minutes. Slice and serve.
- For the tater tots, use an oven if available and cook per the package instructions. Or, use a pie iron and cook over an open flame. Heat the pie iron over the fire, spray each side with non-stick spray, and then fill with tater tots. Cook over high heat for 15 to 20 minutes or until the tots reach maximum crispiness—check throughout the process to ensure even cooking.
Southwestern Chicken and Rice Skillet
This one-pan dish will leave enough for leftovers. Eat as-is or chop up the chicken and stuff into large flour tortillas to make burritos the next day.
Coat the chicken in half of the seasoning packet. Store in a zip-top bag in the fridge or cooler before heading out on your adventure. You can also prep the veggies before you leave.
- 4 boneless, skinless chicken breasts or 1 pound of boneless skinless chicken thighs
- 1 1.25-ounce packet chili seasoning
- 1 tablespoon neutral oil
- ½ small onion, diced small
- 1 red bell pepper, diced small
- 1 jalapeno pepper, diced small
- 3 cloves garlic, minced
- 2 tablespoon tomato paste
- 1 cup long-grain white rice
- 2 cups chicken stock
- 1 can black beans, drained
- Avocado, scallions, salsa, and sour cream to garnish
- Season the chicken evenly with half of the chili seasoning packet.
- Place a 10- to 12-inch skillet over medium heat. Add half tablespoon of oil. Allow the oil to heat up for 1 to 2 minutes and add the chicken. Brown the chicken on both sides and remove from the skillet.
- Add another half tablespoon of oil to the skillet. Add the onion and peppers. Cook for 3 to 5 minutes until the vegetables are soft and the onion turns translucent.
- Add the garlic, tomato paste, and rest of the chili seasoning packet. Cook for 1 minute.
- Add the rice and stir to coat in the tomato paste mixture. Add the chicken stock and black beans, stir to combine, and bring the chicken stock to a boil.
- Reduce the heat to low, add the chicken to the pan, and cover. Let simmer on low heat for 15 minutes. Turn off the heat and let the skillet sit, covered, for another 10 minutes.
- Uncover, fluff the rice with a fork, and serve. Garnish with avocado, scallions, salsa, and sour cream.
Grilled Pork Tenderloin With Apricot Mustard Glaze
Pork tenderloin is an ideal cut of meat to grill because it’s hard to ruin—even if you overcook it a little, it’s still going to remain melt-in-your-mouth tender. Plus, the size is perfect for two people because it provides dinner and a perfect sandwich the next day for lunch (see the following recipe).
Mix together the apricot mustard glaze before heading out on your trip.
- 2 tablespoons shallots, minced
- ½ cup apricot preserves
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- ½ tablespoon kosher salt, plus more for seasoning the pork
- ½ tablespoon ground black pepper, plus more for seasoning the pork
- 1 pork tenderloin
- Whisk together the shallots, apricot preserves, Dijon mustard, apple cider vinegar, half tablespoon of kosher salt, and half tablespoon of ground black pepper in a small-sized bowl. Remove half of the mixture and set aside for pork tenderloin sandwiches tomorrow.
- Heat your grill, grill pan, or open-fire grate over medium-high heat.
- Season the pork tenderloin evenly with kosher salt and ground pepper.
- Sear the pork tenderloin on all sides allowing each side to cook for 2 to 3 minutes before turning a quarter turn.
- Once the pork is seared on all sides, move to a slightly cooler area of the grill or turn down the flame to medium heat. Brush the glaze on the pork tenderloin, turning a quarter turn every 2 minutes or so, continuing to brush as you turn.
- Cook until the pork registers 135 to 140 degrees Fahrenheit on a meat thermometer.
- Remove from the grill and rest under foil for 10 minutes before carving and serving.
Pork Tenderloin Sandwich With Red Cabbage Slaw
The red cabbage slaw—dressed with half of your apricot mustard glaze—elevates leftover pork tenderloin into a tasty sandwich. This is a perfect dish for a picnic lunch or quick dinner.
If you aren’t using pre-cut vegetables, shred the cabbage and carrots at home and store them in a zip-top bag until you’re ready to dress the slaw and build your sandwiches.
- ½ recipe apricot mustard glaze (see recipe above)
- 1 to 2 cups shredded red cabbage (a quarter of a small head or pre-shredded from the grocery store)
- 1 large carrot, julienned (or pre-shredded from the grocery store)
- 6 ounces grilled pork tenderloin, sliced
- 2 large hamburger rolls
- Mayonnaise, to taste
- Kosher salt, to taste
- Ground black pepper, to taste
- Combine the apricot mustard glaze, cabbage, and carrots in a medium-sized bowl and toss to combine well.
- Spread a layer of mayonnaise on the bottom of the hamburger buns and season with salt and pepper to taste.
- Top with pork tenderloin slices and red cabbage slaw.
- Place the top bun on the sandwich.
Thai Green Curry Ramen Noodles With Shrimp
Instant ramen noodles are an easy-to-find, inexpensive option to keep stocked in your pantry. This recipe increases the nutrition quotient by adding a heaping of fresh veggies and the flavor quotient with green curry paste. Use one pack of ramen for a lighter, lunch-sized serving and two packs for a dinner serving.
This recipe comes together quickly, but you can make it even faster at the campground by pre-chopping your vegetables.
- 1 to 2 packages of ramen noodles
- ½ tablespoon neutral oil
- 1 shallot, sliced thinly
- 1 green pepper, sliced thinly
- 2 cloves garlic, minced
- 2 tablespoons green curry paste (bought in store or online)
- 1 small summer squash, cut into bite-sized chunks
- 1 small zucchini, cut into bite-sized chunks
- 4 ounces green beans, stemmed and cut into bite-sized pieces
- 1 14-ounce can of coconut milk
- 14 ounces water (use the coconut milk can to measure)
- 8 ounces frozen uncooked shrimp, thawed and peeled
- ½ tablespoon sugar
- ½ lime, juiced
- 1 teaspoon fish sauce or soy sauce
- Cilantro, chopped for garnish
- Fill a medium-sized soup pot with water and bring to a boil. Add one to two packages of ramen noodles—without the seasoning packet—to the boiling water and cook for 3 minutes. Drain and set aside.
- Place the pot back over medium heat. Add the oil to the pot.
- Once the oil is hot, add the shallot and green pepper. Cook until soft and the onion is translucent, about 3 to 5 minutes.
- Add the garlic cloves and curry paste and cook for another minute.
- Add the squash, zucchini, green beans, coconut milk, water, and one of the ramen noodle seasoning packets. Stir and bring to a simmer. Simmer until the vegetables are tender, about 10 minutes.
- Once the vegetables are tender, add the shrimp and cook for 2 to 3 minutes until the shrimp is cooked through and pink.
- Add the sugar, lime juice, and fish sauce or soy sauce.
- To serve, divide the noodles between two bowls. Top with the shrimp and vegetable curry. Garnish with cilantro.
Remove the shrimp and choose a veggie-based ramen to make this a delicious vegetarian option.
Ham and Cheese Egg Tortilla Crepes
It’s hard for two people to use an entire loaf of bread before it gets stale or moldy. Instead, keep flour tortillas on hand—they’re well-sealed, long-lasting, and versatile since they can be used for everything from burritos to sandwich wraps. These egg tortilla crepes make a quick, protein-packed breakfast, lunch, or snack.
- 3 eggs
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 tablespoon butter
- 2 8-inch flour tortillas
- 2 teaspoons Dijon mustard
- 2 to 4 slices deli ham
- 2 slices cheddar cheese
- Whisk the eggs in a small-sized bowl to scramble and add a pinch of salt and pepper to season. Set aside.
- Spread a teaspoon of Dijon mustard on one side of each of the flour tortillas. Set aside.
- Place an 8-inch nonstick skillet over medium heat. Add half of the butter. Once the butter melts, add half of the egg mixture and turn the pan to evenly coat the bottom with the egg.
- Once the egg is spread over the bottom of the pan and set on the bottom, place one flour tortilla, mustard side down, over the egg. Cook until the egg is set.
- Once the egg is set, flip so that the tortilla is on the bottom (against the pan) and the egg is facing up. Add the ham and cheese. Cook until the cheese starts to melt and the tortilla is golden brown on the bottom.
- Fold the tortilla in half and cut into halves or quarters. Repeat with the remainder of the mixture.
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