menu planning for boondocking?? - Page 2 - Fiberglass RV


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Old 07-28-2018, 10:54 AM   #15
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Name: Dave
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Menu

This is the Mrs. I like things that won’t go stale when not stored in fridge. Fruit, tomatoes, canned fish, beans. Oranges, apples, cukes. Meats like bacon that make a mess, I prepare at home then refrigerate, same with breakfast sausages. Rice, potato toes always a nice side. Heck, we even had crab legs, rice & veg
Just a matter of planning.
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Old 07-28-2018, 07:08 PM   #16
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Boondocks chow

I am an avid home canner so a lot of our meals when we are out there are simple meals based on my canned beans with ham, beef and peppers or such. We find they work well for us and minimize leftovers and ice consumption.
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Old 07-29-2018, 12:31 AM   #17
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Originally Posted by Denece View Post
I am an avid home canner so a lot of our meals when we are out there are simple meals based on my canned beans with ham, beef and peppers or such. We find they work well for us and minimize leftovers and ice consumption.
I also can at home. One of the best things that I can is chicken. It's very versatile and with a little imagination can really help in my meal planning. I also like to can vegetable soup. The only downside to bringing can foods from home is how to safely pack my pint jars. The best that I have come up with is to use old socks on each jar.
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Old 07-29-2018, 04:08 AM   #18
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As said in my original post my wife's menue is quite different them mine and we often will need an extra cooler to carry our refrigerated foods. we do this by keeping meats that will eaten later in the week, frozen and we pack this on bottom of cooler. We do not own none of those expensive coolers but by having the frozen meat when we leave and also pack some ice in the cooler it will keep things cool for a week.
On the 4th or 5th day your meat may still be frozen so take it out in the morning and place in fridge and check during the day to see if it's defrosting. This way your fridge keeps cool too.
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Old 07-29-2018, 05:21 AM   #19
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Congratulations on your new Casita! I wish it brings you many great and safe trips and memories.

I usually dry camp on dog training grounds or hunt test sights. I enjoy a good dinner. But at the end of a the day I want my dinner easy, tasty, healthy and ready within 45 minutes.

All the previous posts are great, and gave me some new ideas. Let me add some thoughts:

Keep a journal of this trip so you can learn what works best for you: food, equipment, cookware etc.

If you have a freezer, use it!

I have a small, Corning stovetop water kettle, which is the most indispensable item in my galley. If you don’t have a kettle at home, consider purchasing a “pour over” kettle from Amazon.

If you don’t have a microwave, you should consider getting one for your trailer. They are not very expensive & worth the weight. If you plan to hook up on future trips, you’ll be glad you got one. When boon-docking, I use the generator to recharge the batteries, and start it up when cooking dinner so that I can use the microwave to defrost various dishes and cook veggies.

If coffee is vital part of of your day, give some thought to your coffee maker and the quality & storage of your coffee beans.

Instant Pot is the “it appliance”. It is electric and can be used as a pressure cooker and slow cooker. Think anpbout getting a 4Qt for your trailer. You can also get a small stovetop Pressure Cooker. I have an Instant Pot at home, and decided to purchase a stovetop PC for my trailer. I am VERY happy with that choice as I can pressure cook meals whether or not I am hooked up to electricity. Unlike the IP, a stovetop cannot be used as a slow cooker. It can be used in place of a stove, and does not heat up the trailer. It is an extremely versatile appliance. It can also be used as a stand alone pot.

I also like oatmeal in the morning. But on hot summer days, I started making overnight oatmeal (using regular Quaker Oatmeal). Take some time to research this on the Internet. You can put together endless taste combinations. It takes about 10 minutes to prepare before bedtime, and you’ll wake up to a great summer breakfast.

If you plan to be away from your campsite during the day, pack lunch and snacks. You’ll need to keep a bag of ice in your freezer.

I love, love, love the “Thermos 16 oz Thermos jar with folding spoon, stainless steel”. You can get them today on Amazon for under $20. Get at least 2 of these Thermos jars. This is what I use for “overnight oatmeal” at home & in my trailer. I also fill it with cottage cheese with cut up fruit or apple source for lunch (hubby consumes a sandwiches). You can also put chili, stew and soup in them. They’re big enough for you to add salsa, cheese.

Snacks are important: if you don’t mind the salt, Costco sells a “variety” box of individual packets of nuts. They have about 4 or 5 different kinds of nuts in the box. They also have a box of 3oz apple sauce pouches which you can suck without a spoon (like astronauts). Keep them in your refrigerator & make sure they stay cold in your ice chest. I don’t know of anything more refreshing in hot weather. I also love cheese sticks, and those mini carrots are great. Fruit-on-the-bottom Yogurt is another favorite. I also pack cans of V-8 juice, which is best drunken cold.

If you have not yet purchase camp chairs and a “cocktail height” table get them. These tables fold up and come with a storage bag and take up minimum space in your trailer. At day’s end, you’ll love sitting on either side of the table sipping something tall & cold and nibbling on appetizer placed in the middle of that table. (You also have extra surface for meal prep.)

Best of luck.
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Old 07-29-2018, 08:20 AM   #20
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When I first bought my trailer and was camping for 3-4 day at a time, I bought 'camping' food. Foodstuffs I don't normally eat. Everything from chips to hotdogs. Then I started camping for longer days. After 8-9 days, I was feeling awful. Now I menu plan and buy food exactly as I would eat at home.

Whether boondocking or full-hookups, you have the ability to eat well. Coolers or icebox or refrigerator to keep food cold. Propane stove or fire to cook food thoroughly. Proper cookware and utensils.

Convenience foods are often full of sodium, dyes, fats and chemicals. Read the labels. Menu planning takes some effort, but it also assure you that you're not overbuying food that may go to waste.

This next trip for me will be for 51 nights. My travel buddy and I have already decided we're going 'clean' eat. Lots of fruits and vegetables. Sure we'll go off-the-rails occasionally. But when we do, we'll enjoy it.
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Old 07-29-2018, 03:12 PM   #21
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Quote:
Originally Posted by Donna D. View Post
When I first bought my trailer and was camping for 3-4 day at a time, I bought 'camping' food. Foodstuffs I don't normally eat. Everything from chips to hotdogs. Then I started camping for longer days. After 8-9 days, I was feeling awful. Now I menu plan and buy food exactly as I would eat at home.

Whether boondocking or full-hookups, you have the ability to eat well. Coolers or icebox or refrigerator to keep food cold. Propane stove or fire to cook food thoroughly. Proper cookware and utensils.

Convenience foods are often full of sodium, dyes, fats and chemicals. Read the labels. Menu planning takes some effort, but it also assure you that you're not overbuying food that may go to waste.

This next trip for me will be for 51 nights. My travel buddy and I have already decided we're going 'clean' eat. Lots of fruits and vegetables. Sure we'll go off-the-rails occasionally. But when we do, we'll enjoy it.



P.S. 51 nights!

Write when you find work
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Old 07-29-2018, 03:48 PM   #22
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for our last 2 week trip, my wife made a series of really good pasta casseroles in the weeks before the trip, we'd eat 1/3rd of them for dinner that night, and froze the other 2/3rds as 2 dinner-for-2 portions, these went into the freezer on our Escape... put one in the fridge the day before to defrost, then into a foil lined stainless baking dish in the oven (yes, our escape has an oven) and they came out just like at home, very tasty.

one was baked ziti with pancetta and lemon (and mozzarella and Parmesan), another was penne with red sauce and spicy italian sausage, other was a meatball casserole with bucatini (thick hollow spaghetti). for the potluck at the Oregon Coast FRV Gathering we baked up both portions of the penne/sausage thing, and got lotsa yums from our fellow fiberglass RVers...
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Old 07-31-2018, 04:34 PM   #23
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Cowboy CookingW

We in the Bluegrass State are fortunate enough to have The Tim Farmer Show on our KET Channel. Tim and his wife almost every show prepares meals the Cowboy Cooking Way. That means.... using lots and lots of cast iron cooking ware over charcoals, preparing dishes for camping trips, and as well preparing meals the OLD FASHION Grandparents Way. He does have a web site where most of the shows can be viewed.
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Old 08-02-2018, 09:32 AM   #24
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Hi
We’ve been Boondocking for many years and have modified the trailer to extend the time before resupply to three weeks. We found the fridge size and water capacity to be the limiting factors. Adding more solar (210 watts) batteries (4 golf kart) water 37 gal. and a larger fridge 5.8 cu. ft. (12 volt only) over the years. Also a reinforce frame with larger axle and more ground clearance.

Since the bed in our burro is permanent we added 26 gallons of fresh water underneath, with a storage area in front.

I enlarged the opening for the fridge to accommodate a 5.8 ft.³ 12 V refrigerator. It sits on the floor and has a quarter inch space below the original cooked top.

Happy camping
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Old 08-02-2018, 10:40 AM   #25
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Originally Posted by Burro1 View Post
Hi
We’ve been Boondocking for many years and have modified the trailer to extend the time before resupply to three weeks. We found the fridge size and water capacity to be the limiting factors. Adding more solar (210 watts) batteries (4 golf kart) water 37 gal. and a larger fridge 5.8 cu. ft. (12 volt only) over the years. Also a reinforce frame with larger axle and more ground clearance. ...
whaty did you do about grey water capacity? that was the limiting factor with our Casita 16, the 13 gallon grey tank, a couple navy showers, and blam, its full.
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Old 08-02-2018, 02:51 PM   #26
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No Shower, No gray water tank

We have a sturdier version of the 5 ga. solar shower we hang on an extension of the awning frame. There is also a pop up 3' sq. privacy tent that we rarely use as there is often no humans for miles. To extend our potable water when available we get the wash water from a stream and we don't shower every day. Some would say it is healthier not to.

The kitchen sink is the only gray water. It outlets through the wall behind the sink through a hose fitting. If we are in a place where it is not appropriate to let it spill on the ground (which is good for the soil in moderation) we connect a short hose to a 5 gal. plastic gas can.
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Old 08-05-2018, 07:04 PM   #27
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We take plenty of veggies, but unless they are for salad or snacks, we carry freeze dried. I watch for sales from online stores. They taste great, way better than canned, more nutritious, less water used, fast cooking. The recipe possibilities are endless.

I also can and take jars of meat with me. If you are not a canner, you might consider some of the canned meats, such as Keystone,
(Walmart), or Grabils. They might smell strange when you first open the can, but taste and smell quite good when cooked. The liquid in the cans is just the juices from the meat, and makes a yummy gravy or flavor addition to soup, with no additional liquid necessary for a lot of dishes.

You can make soups, stews and casseroles easily with those items. Think, bbq chicken, pork or beef sandwiches, meat and gravy over mashed, hashed brown potatoes, noodles, or even biscuits. Use as a main course with veggie sides, and friut for dessert.

The beauty of freeze dried, is portion sizes can be determined so there are no leftovers, no throw aways, no long prep times, no refrigeration.

Not talking MREs, actually, nothing but the unadulterated, no additives, vegetable or fruit.

The fruits can be eaten just as they come out of then container, or rehydrated for recipes. Can be put in oatmeal or cold cereal.

Things like the mushrooms, peppers, onions, and tomato powders, are great to throw into your morning omelette, or casseroles. The tomato powder saves a ton of space and can be easily turned into sauce for pasta or pizza.

Another advantage is, they are extremely light weight.

I also dehydrate some items, but I find freeze dried has more advantages when trying to conserve water.
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Old 08-26-2018, 06:13 PM   #28
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Camp food

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Originally Posted by steve dunham View Post
When we go camping I am the cook so I get to decide so we have a full breakfast
Bacon or sausage or steak with eggs , toast , juice and potatoes or pancakes
A snack during the day crackers , sausage , cheese , wine
For supper we cook on the grill , Hamburgers ,brats , pork chops , ribs , chicken plus a couple of side dishes or salad
We freeze a lot of our food ahead of time then place it in our Yeti cooler with dry ice
The food is still frozen solid after 5 days
We do keep some dried food in the trailer but only for emergencies
When I was younger I survived on pork and beans with hot dogs when we camped but at almost 70 years of age those days are over .

.
LOL at the last part. Thanks for the laugh!
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