Jessie takes the spotlight in this video with another set of her RV kitchen-friendly, easy-fix meal ideas! Two of these three recipes are specifically meant for the Crock Pot, which any RV chef should like, and the other dish could be a perfect excuse to finally use your propane oven... assuming your camper has one, that is. 🤔 Take a look, and be prepared to have your appetites whetted!
Of course, the recipes are listed included here, so try 'em for yourself!
Overnight Breakfast Casserole
Ingredients 1 doz. eggs 1 cup milk 2 lbs. hash brown potatoes (can use frozen, just increase cook time by 1 - 2 hours) 1 lb. bacon - cooked, drained, and cut into pieces or crumbles (can substitute sausage or ham) ½ cup onions - diced 3 cups shredded cheddar cheese ¼ tsp. dry mustard ¼ tsp. garlic powder 1 tsp. Salt ½ tsp. pepper Preparation
Beat 12 eggs until well blended. Next, beat in milk and garlic powder, mustard, onion, 1 tsp salt and ½ tsp pepper. Set aside. Layer ⅓ of potatoes in a slow cooker. Sprinkle with a pinch of salt and pepper. Next sprinkle ⅓ of the bacon, sausage, or ham. Top with one cup of cheese. Repeat this layering 2 more times to have a total of 3 layers, ending with cheese. Take your egg mixture and pour over the layers. For refrigerated hash browns, cook for 6-7 hours on low. For frozen hash browns, cook 7-8 hours on low or until eggs are set.
Jailhouse Rice
Ingredients
1 lb ground beef
1 lb bulk sausage
1/2 teaspoon garlic powder 1 large white onion, diced 2 ribs celery, diced
2 (14.5 oz) cans chicken broth
2 (10.5 oz) cans cream of celery soup
2 cups long-grain white rice
Kosher salt and freshly ground black pepper, to taste
Preparation
Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray. In a large skillet over medium-high heat, season beef and sausage with salt and pepper and brown until halfway cooked. Add onion and celery and continue cooking until meat is cooked through. In a medium bowl, whisk together soup and broth until smooth. Pour into skillet, add rice, and stir until well combined. Pour into prepared baking dish and cover tightly with aluminum foil. Bake 1 hour 20 minutes. Remove from oven and let rest, covered, for 15 minutes. Fluff with fork before serving. Enjoy!
3-Ingredient Chicken Tacos
Ingredients
1 ½ lbs. boneless, skinless chicken breasts
One 1.25 oz. packet low-sodium taco seasoning
One 16 oz. jar of your favorite salsa
Preparation
Place chicken in the bottom of a slow cooker. Sprinkle taco seasoning over chicken. Pour salsa on top. Cook on low (for 6 hours) or high (for 4 hours). Just before serving, use two forks to shred the chicken. Stir to evenly distribute salsa throughout the chicken. Serve immediately with desired toppings, such as tortillas or taco shells, shredded lettuce, chopped tomatoes, shredded cheese, black beans, corn, chopped avocados or guacamole, sour cream, and hot sauce.
