RV Recipes for Two Archives

Eating out is fun but it's also a drain on our wallet. In order to save money, eating at home is one of the smartest financial decisions we can make! Now, not all of us are blessed with exemplary culinary skills, but that doesn't mean we can't make cheap, healthy and delicious meals! Here are a few on my favorite RV recipes for two that I make regularly for myself and husband! Each recipe is cheap, easy, quick, and uses staples most of us already have in our kitchen! Breakfast: Overnight Oats I make this every night for the following work day. The addition of nut butter adds protein and fat that keeps you feeling full for longer, and dark berries add sweetness without the sugar crash! I prefer using a frozen organic dark berry mix- you can store the bags in your freezer and use whenever you want! Ingredients: 1 Cup Rolled Oats 1 Milk (or non-dairy alternative) 4 Tbs Peanut Butter (or other nut butter) 2 tsp real maple syrup Dark Berries to taste (frozen or fresh) Hemp Seeds (optional) Approx. Cost per Serving = $2.20 *Serves two people In two small containers with lids (a jar, small tupperwear, etc.). In each container, pour 1/2 cup rolled oats, 1/2 cup milk, 2 Tbs peanut butter, and 1 tsp maple syrup. Make sure the milk is covering the rolled oats. Then, top with dark berries and hemp seeds. Cover with lid, then put containers in the fridge for at least five hours. Overnight is best (as the name "Overnight Oats" implies!) When you wake up in the morning, the oats will have soaked up all the milk and will be ready to eat! A little sweet, and very hearty! Brunch Sammies This is one of my husband's favorite meals... He could happily eat them everyday. I recommend having a bag or full bushel of fresh spinach on hand: Even though it may look like a lot, spinach cooks down to a small amount. Two big handfuls of spinach will cook down for one Brunch Sammie. Ingredients: English Muffins or Bagels 2/3 container JUST "Egg" alternative (or 2 eggs per Sammie) Fresh Spinach (2 handfuls per Sammie) Cheddar Cheese Slices (we use Chao non-dairy) Butter (we use Miyoko's non-dairy butter) Lemon Pepper to taste Salt to taste Vegetable Oil Approx. Cost per Sammie = $3.10 *This recipe will make ONE Breakfast Sammy- Just up the recipe for how many you want to make! Toast your English muffins or bagels. Butter them and put aside. On medium heat, melt 1 Tbsp of butter per 2 handfuls of Spinach. When melted, add 2 full handfuls of fresh spinach (per Sammie), add lemon pepper and salt to taste. Continue to stir until spinach is cooked down. Put aside. On low/medium heat, add 2 tsp of vegetable oil. Add JUST egg (or regular eggs) Add lemon pepper and salt to taste. Scramble! Place cheese slice on top of cooked scrambled eggs, and cover pan with lid. This will melt the cheese over the eggs. Once cheese is melted, it's time to build your Brunch Sammies! On buttered English muffin (or bagel) slice, spoon on cooked spinach. Then, use a spoon or spatula to spoon cheesy egg scramble on top of spinach. Top with the other slice of English muffin and voila! The most delicious Brunch Sammie ever! Roasted Rosemary Potatoes These are so simple, I make them regularly. This roasted rosemary potato recipe is a the perfect side to Brunch Sammies! Warm, flavorful and delicious! Ingredients: 1 lb. Yukon or Fingerling potatoes Olive Oil Salt to taste Lemon Pepper to taste Fresh Rosemary Approx. Cost for two servings= $3.00 *Serves two people Preheat oven to 425 degrees. Cover bottom of pan with foil. Cut potatoes into thirds or quarters (if Fingerlings, cut in halves). Place cut potatoes on pan, and toss with olive oil. Make sure the potatoes are covered with oil on all sides. Add lemon pepper and salt to taste. Sprinkle fresh rosemary on potatoes. Roast potatoes in over for 25-30 minutes, or until golden on the bottoms and tender in the center. Use a fork to test if done: If the potatoes are tender, the fork with easily go through. Then serve! (These are delicious alone, and are also great with ketchup on the side for tasty breakfast potatoes!) Pesto Chicken with Asparagus and Cherry Tomatoes This recipe is so filling- and only requires a few ingredients! Both my husband and I are vegan, so we don't use regular chicken for this recipe- but if you do, go ahead and use that! Ingredients: 2 Quorn "Chicken" Fillets (or real chicken) 1 lb. Asparagus 1 Cup Cherry Tomatoes, halved 1/3 - 1/2 Cup Trader Joe's Vegan Pesto (or other pesto sauce) Vegetable Oil Salt to taste Approx. Cost per Serving = $4.20 *Serves two people Heat oil on medium heat, cook Quorn fillets until golden on both sides. Cut into strips and set aside. (*If you're using real chicken, you can grill it using this recipe, then cut into strips and set aside.) On medium heat, add more oil to the pan if needed (just enough to lightly cover bottom), and add asparagus. Lightly salt asparagus, and cook for 6-10 minutes or until cooked, but still crisp. Turn off heat, add cooked "chicken" strips, halved cherry tomatoes and pesto sauce to pan with asparagus. Mix until all "chicken" and vegetables are coated in pesto sauce. This pairs well with the rosemary potatoes, or a French baguette!