HOW TO PACK YOUR RV REFRIGERATOR FOR A WEEKLONG ROAD TRIP

 

When we embark on a weeklong road trip, one of the first things I do to prepare is plan our menu. I have learned over the years that the key to every successful meal on the road is advanced planning and provisioning. I begin with my weekly menu planner I created to help me decide what our meals will be from day to day. Under each menu item there is a space to write down the groceries I need to buy. Down below, there is a an area where I write down the items I already have on hand that I can pack into the RV fridge/kitchen. It’s a very helpful tool for me. If you are interested in my menu planner, you can download the PDF of it HERE. I should also mention that I try to shop and cook just enough for the three of us so leftovers are kept to a bare minimum.

 

 

 

This system ensures I don’t over-pack the fridge with items we don’t need. I also make sure to pack everyone’s favorite snacks and special food items we enjoy. For example, we all enjoy cheese and crackers for a snack, but hubby likes fresh sliced jalapenos to go with and I like avocados, while B prefers sliced apples. I also make sure to pack along extra snacks for B that he enjoys, such as yogurts and other cheese varieties. In the morning we’re all a little different, sometimes hubby and I both want coffee, other days it will be tea or even a cup of miso soup while B sticks to orange juice or sometimes hot cocoa. We’re all over the board. These are our staples that we love at home that I make sure to bring along on our trips. Just another reason I love the RVing lifestyle – our little home on wheels, away from home is just as comfortable with these creature comforts we bring along.

 

Dinners back at camp are not rushed, but rather easygoing with a focus on the pleasure of cooking. Sometimes leisurely breakfasts are enjoyed, but more often than not we are focused on getting out the door for a day of exploring. Our lunches are easily and quickly packed into our picnic basket to enjoy in the great outdoors, which is such a treat.

 

Just as important it is to ensure successful dinners while RVing, I believe it is as equally as essential to have an organized refrigerator. The pictures below show you how I organize and stock our RV fridge for a week’s worth of recipes. You can find our menu planning and recipe links at the end of this post. All ingredients that belong to the recipes below are the same ingredients pictured in these photos. It’s really quite amazing how many meals you can efficiently pack — I could have easily created a two-week menu, no problem.

 

 

 

 

I never used to be this particular in organizing my fridge, but I have come to learn through trial and error that If I don’t plan our menu, our fridge will become a black hole full of items that will just sit there, taking up space and not getting used. So many things in my fridge were “out of sight, out of mind,” which sadly led me down the path of purchasing ingredients twice (while out and about a local market, not remembering what exactly I had in the fridge – or worse yet, had the item at home and didn’t pack it in the first place).

 

So with a little advance menu planning and refrigerator organization, your meals on wheels will be sure to please.

 

What are some of your tips for planning and packing your RV fridge?  What is your favorite recipe to prepare in your RV kitchen? I would love to hear.  

 

 

MEAL PLANNING // ONE WEEK

 

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DAY ONE

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Breakfast:

Cast iron egg and ham cups (click here for recipe) with a side of sliced tomatoes and toast

 

Lunch:

Cheese, crackers, fruit, sliced turkey, nuts

 

Dinner: 

Cajun Orange Salmon with Pineapple (click here for recipe)  with a salad

 

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DAY TWO

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Breakfast:

Granola and yogurt parfaits, bananas

 

Lunch:

Tuna wraps, with sliced cheese, tangerines and nuts

 

Dinner:

Shakshuka (click for recipe here) with rustic bread and salad

 

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DAY THREE

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Breakfast:

Steel Cut Oats topped with nuts and brown sugar, tangerines

 

Lunch: 

Turkey wraps, sliced cheese, apples, crackers

 

Dinner:

Pan-seared skirt steak & chimichurri (click here for recipe)  with a salad

 

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DAY FOUR

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Breakfast: 

Challah French toast with caramel sauce (click here for recipe)

 

Lunch: 

Cheese, crackers, jalapenos, avocado, apples, sliced turkey, nuts

 

Dinner: 

Potato boat dinner (click here for recipe) with a salad

 

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DAY FIVE

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Breakfast:

Granola and yogurt parfaits, bananas

 

Lunch:

Tuna wraps, with sliced cheese, tangerines and nuts

 

Dinner: Campfire reubens (click here for recipe) with a salad

 

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DAY SIX

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Breakfast:

Steel Cut Oats topped with nuts and brown sugar, sliced pears

 

Lunch:

Turkey wraps, sliced cheese, apples, crackers

 

Dinner

Thai Soup (click here for recipe) with rustic bread and salad

 

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DAY SEVEN

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Breakfast:

Toast with various toppings (jam, avocado, sliced tomato, egg sunny side up), sliced cheese

 

Lunch:

Veggie sandwiches, cheese, crackers, fruit, nuts

 

Dinner:

All in one burger (click here for recipe) with sliced tomatoes, onion, cheese and a salad

 

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SNACKS

 

Fruit

Carrots, celery, cucumber and hummus for dip

Yogurts, variety of cheese and crackers, nuts

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SWEET TREATS

 

S’mores, mini candy bars and cookies

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