Great 30-Minute Meals You Can Create in Your RV

Directions

1. In a pan over medium-high heat, brown the ground beef and then drain off the fat/grease. Return the meat to the pan.
2. Add the chopped pepper and onion to the pan with the beef.
3. In a separate bowl, mix up the ketchup, vinegar, brown sugar, salt, pepper, glutamate, and Worcestershire to make the sauce. When thoroughly combined add the sauce to the pan with the meat and veggies.
4. Simmer for about 20 minutes or until sauce is thickened.
5. Serve over warm buns or rolls with garnish if you like and enjoy.

Ingredients

• Four boneless skinless chicken breasts or eight breast tenders
• One small can of brown mushrooms, drained
• Mixture of rice and pasta, you can make your own blend or grab a large family size of pre-boxed. Our favorite is to grab a Rice-a-Roni type blend that is already seasoned. (A Mexican Style is best)
• Chicken broth to cook rice and pasta if you choose your own blend.
• Seasonings for personal rice blend; a few suggestions are garlic powder, salt, pepper, taco seasoning blend, etc.
• A large can of diced green chiles
• A small can of chopped olives or you can chop whole ones yourself if you have them on hand
• 2 cups of grated Monterey Jack cheese
• Sour cream to garnish (optional)

Instructions

1. Cook the chicken until there is just the smallest bit of pink in the middle ( this helps the chicken not to become overly dry when the casserole goes in the oven). For chicken breast this is about 15 minutes per side for tenders it will be much shorter. We recommend tenders as they stay more moist in the cooking process. Once the chicken is ready cut it into bite size pieces.
2. Preheat oven to 350 while meat or rice is cooking.
3. Cook rice and pasta mix according to box directions or as you normally would for your own mix.
4. In the bottom of a casserole dish layer the ingredients starting with green chiles, then chicken, rice and pasta, mushrooms, olives, and cheese.
5. Bake the casserole in a 350 degree oven until the cheese is melted, about 15 minutes.
6. Let the casserole cool for a few minutes after removing from oven and serve with a dollop of sour cream if desired.

Directions

1. Choose your desired cooking method. These can be done outside on the grill, inside on a cooktop grill or Foreman grill, or in the oven. If using oven preheat to 425.
2. If you want the optional brush on coating, mix together pizza sauce with avocado oil and basil then set aside.
3. Warm up sausages in a pan over medium heat to get them started, warm up until about half cooked through.
4. Grab the skewers and alternate you choice of veggies and sausage pieces.
5. Grill kabobs on outdoor grill or indoor grill on medium heat. If using oven place kabobs on a roasting pan with drip tray in a 425 degree oven. Turn them about two to four times and brush with pizza sauce if desired.
6. Kabobs are done when sausage is cooked through and veggies are tender, we like to cook them until they have just a slight black char when grilling.
7. Instead of brushing kabobs with pizza sauce you can also use plain pizza sauce warmed slightly as a dipping sauce. Of course the kababs are fabulous on their own as well.