Glamp Your Camp!

A quick and easy way to wash!  Not need to go inside and mess up the camper.  This handy wash station is outside and ready to go!

This tip was taken from Bob Vaughn's mods at modmyrv.com  Bob writes, "I put this clean up station on the inside of the door to the compartment where my water pump and filter and water hoses go...the blue box contains wet wipes and the hand cleaner is upside down when opened but is right side up when closed and not in use...It is held on with Velcro and is turned around when in use...this compartment is above my connections...where a shower hose is available for use....  

Thanks Bob!

   

Savory and Sweet Potato Waffles

Savory and Sweet Potato Waffles

Ingredients

1 large sweet potato

1/4 t. sage

1/4 t. granulated garlic

3/4 c. French's fried onions

2 eggs

fresh rosemary springs

Directions

Peel and shred the sweet potato.  Put them into a medium size bowl.  Remove the leaves from about 6" of the rosemary and chop them into smaller pieces.  Mix the chopped rosemary, garlic, eggs and fried onions with the shredded sweet potato.  Preheat the waffle iron.  Spray the waffle iron with a Pam or another non-stick spray.  Once it is preheated, add enough of the mixture to generously cover the waffle iron.  Close the lids and cook until the waffle is browned.   Remove the waffle.  You might need to turn the waffle iron upside down to remove the waffle in one piece. 

Serve with maple syrup and rosemary sprigs, if desired. 

ENJOY!    

Steel Oats with Shredded Sweet Potato

Steel Oats with Shredded Sweet Potato

Ingredients

4 c. water
1 c. steel oats
1 c. shredded sweet potato
Optional:  maple syrup and milk

Directions

Bring 4 cups of water to a boil.  Reduce the heat,  add the steel oats and shredded sweet potato.  Stir occasionally and cook on low heat until all the liquid is absorbed by the oats.  Serve with warm syrup and milk, if desired

Makes 4-5 servings.

Chicken and Black Bean Quesadillas

INGREDIENTS

Flour tortillas
Cooked chicken - sliced

1 can black beans
1 t. garlic powder
Juice from one lime

1/4 c. cilantro
1/4 c. green onion sliced
1/2- 3/4 c. cheese
1 1/2 T. lime juice

DIRECTIONS

Drain and rinse the black beans.  Smash beans with a fork.  Mix in the juice from one lime and the garlic powder.  Spread the beans onto a tortilla.  In a small bowl add the cilantro, green onion sliced, cheese and lime juice.  Mixed together and place onto the beans.  Place chicken slices on top and cover with a tortilla.

Place the filled tortillas into a preheated skillet (medium heat) and cook until the bottom is slightly browned.  Flip and brown the other side.  Remove from skillet and cut into 4 pieces.

Viola...quesadilla!  

Serve with a side of sour cream, jalapenos and Takis spicy chili and lime chips! 

ENJOY!!! 

Super Easy Chicken Piccata

Super easy and very delicious Chicken Piccata.    

Ingredients

3 boneless chicken breasts, cut lengthwise to make 6 thin chicken cutlets

1 c. Italian bread crumbs

2 eggs, beaten

3T butter

2 lemons

2 c. chicken broth

2 jars capers (rinsed)

1 box whole wheat angel hair pasta

Parmesan cheese (grated)

Fresh parsley (chopped)

Directions: 

Bring a large pot of water to a boil to cook the pasta. 

Place the butter into a skillet and heat on medium/high. Dip the cutlets into the beaten egg and then dredge the cutlet into the bread crumbs.  Pat the bread crumbs onto each cutlet, so they are really coated.  Place into the skillet and cook for 4 minutes.  Turn the cutlets over and cook another 4 minutes. Remove the cutlets to a plate and cover with foil.  

Add the chicken broth, lemon juice and capers to the skillet.  Stir and scrape all the brown bits from the skillet into the sauce.  Bring the sauce to a boil.  Reduce heat and simmer for about 5 minutes. 

Serve the pasta with a cutlet and some sauce. If desired, garnish with fresh parsley and fresh grated parmesan cheese. 

Serves 6 

Light Shrimp Scampi

Delicious and Healthy Dinner Recipes by rantchic.com

Ingredients: 

-6 ounces multi-grain spaghetti
-1/4 cup multi-grain croutons, crushed
-1/4 cup chopped fresh flat-leaf parsley
-1 1/2 tablespoons grated lemon zest
-1 tablespoon olive oil
-1 shallot, thinly sliced
-1 garlic clove, minced
-1/4 teaspoon crushed red pepper
-3/4 pound large shrimp, shelled and deveined (about 16 large shrimp, 21 to 25 count)
-1/4 teaspoon salt
-1/4 cup low-sodium chicken broth
-1/4 dry white wine
-1 tablespoon lemon juice
-6 black pitted and chopped olives such as kalamata (about 1 tablespoon)

Directions: 

1. Cook the spaghetti according to package directions. Drain; set aside.

2. Meanwhile, combine the croutons, 1/2 tablespoon of the parsley, and 1 tablespoon of the zest in a small bowl; set aside.

3. Heat the oil in a large nonstick skillet over medium heat. Add the shallot, garlic, and red pepper. Cook, stirring until the shallots are soft, about 1 minute. Add the shrimp and the salt, and cook, over medium-high heat, turning occasionally, until the shrimp are opaque, 1 to 2 minutes. Stir in the broth, wine, lemon juice, and olives. Bring to a boil and cook for 1 minute, then reduce the heat to medium. Stir in the spaghetti, the remaining 3 tablespoons parsley, and the remaining 1/2 tablespoon zest, tossing to coat well; remove from the heat.

4. Transfer to a large bowl. Sprinkle with the crouton mixture. Serve at once.

Nutrition per serving:

Calories 330; Total Fat 8.5 g; (Sat Fat 1 g, Mono Fat 4 g, Poly Fat 1 g) ; Protein 26 g; Carb 35 g; Fiber 4 g; Cholesterol 130 mg; Sodium 400 mg

Cooking Should Make You Happy and If It Doesn't, It's Time to Try a New Recipe!

Caprese Lasagna Roll-Ups 

According to the dictionary, I'm a cheat!  Caprese is fresh mozzarella, tomatoes, basil and drizzled with olive oil.  I just used fresh tomatoes and basil and the basil is from my garden, so I'm feeling good about that!  Although I'm not using fresh mozzarella, I think the dish will be delicious without it.  Fresh mozzarella that is, but I actually forgot to put any mozzarella it in!  But being the flexible person I am, I just tucked some shredded mozzarella between the noodles and the dish and between the roll-ups too.  So I'm a cheat and I make mistakes, but it's all good.  Adding the cheese to the top, will make the cheese all gooey and brown too!  That being said, if you try this recipe I hope you can be flexible too.  I tend to throw a little of this and that into my dishes, so there aren't any measurements just ingredients! I will add a link for those feeling the need to be more precise. 

The filling: 

Small container of ricotta cheese

1-2 eggs whites (1/2 c. of egg whites from a carton)

parmesan cheese (Mama Francesca's Parmesan & Garlic-available at Wal-Mart)

cracked black pepper

dried basil

dried oregano

fresh mozzarella or shredded! ;)  

Homemade Marinara Sauce

1 large can of crushed tomatoes

dried basil

dried oregano

cracked black pepper

granulated garlic

water, enough to make it the right consistency

Bring the sauce to a boil, and simmer to blend all the spices. 

Directions

Cook 10 lasagna noodles, al dente.  Place several noodles onto wax paper and spread the ricotta filling over them.  Add thinly sliced tomatoes and fresh basil.  Tightly roll up the noodles and place into a baking dish.  Make sure to place a little marinara sauce in the baking dish before you add any roll ups.  Finish rolling all the noodles and cover the roll ups with the remaining sauce.  Top with some shaved parmesan and shredded cheese...mmm!  Refrigerate until ready to bake.  Bake at 350 until the cheese is a golden brown.   

  

* * *As promised, here is the link to the inspiration for this dish.  This recipe is all over the web, so I'm not sure who should get the credit for it.  One thing is for sure, if so many people are sharing it... it must be good!  I just picked one.. hope you enjoy!  www.justapinch.com/recipes/caprese-lasagna-roll-ups-2.html