It’s a busy Monday morning around here as we prepare for a little adventure. My hunny has a job project which will requires him to be about 2 hours away from home, a little too far for a daily commute. So, we are loading up the RV and heading northwest across the state. The project should take about 3 weeks, but we will come home for long weekends. If you read my other blog, you’ll know that this is not unusual for us and in fact was quite the norm for a couple of years. I’m an old hat at living out of the motor home, but it does require some planning as the RV kitchen is not quite as large as the one at home!
Since I prefer my own cooking for the most part, I bring along some prepared meals as well as fruits, veggies, etc for healthy snacks. We tend to eat most meals in the RV but will splurge for a restaurant dinner now & then. I made this week’s menu focusing on easy-to-cook and/or reheat dishes.
So, without further ado, here’s this week’s menu plan:
- BBQ Macaroni Salad
- Cuban-Style Black Beans and Rice
- Pasta Primavera
- Sea-Sational Chickpea Salad
- Slow Cooker Vegetable Korma
- Thai-Stuffed Sweet Potato
- White Bean Chili with Peppers and Lime
Note: I follow a WFPBNO (whole food, plant-based, no oil) diet 90% of the time, allowing for a bit of oil here & there when dining out or when I just want a little treat. When the recipe calls for oil, I substitute vegetable broth or plain water when appropriate. Sometimes the exact recipe I’m using is not published online so I will share a similar recipe.
Well, I’d better get packing!
P.S. For other great menu planning bloggers, please visit Organizing Junkie!