Next, it’s time to add the side dishes and extras. With an idea of proteins to use as the base for each meal, you can go ahead and bulk it up with shelf-stable options like oats, rice, pasta and cornmeal––the simpler, the better. Common RV meals for my family include chicken teriyaki with rice and broccoli, meatloaf with oats as a binder, and canned chili or steak with hot water cornbread and canned greens.
Try to coordinate ingredients between your meals, using the same things for multiple dishes. For example, you may make peanut butter-and-banana oatmeal, and also use peanut butter in a Thai chicken recipe. Tomato sauce lends well to pasta, and it can serve as an excellent soup, casserole or enchilada base.
If you’re taking a long trip, it’s extremely helpful to rotate your menu, eating the same thing about once a week, so you don’t have to reinvent the wheel repeatedly.