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Quick & Easy, RV Friendly Chicken Pot Pie {A Light Life Favorite}


 I wanted to share a quick and easy recipe with you that is totally RV kitchen friendly! It isn’t fancy smancy organic, grassfed & gluten-free BUT it beats the heck out eating out or those awful frozen pot pies that nobody should eat ever! It has become a staple meal in our tiny home and my kids won’t eat any other pot pie. So of course I always keep ingredients on hand as my husband and kids devour it every single time I cook it!

Here’s what you’ll need:

  • 3-4 chicken breasts (just buy as all natural as your budget allows! – let’s not be ridiculous)
  • 2 cans cream of chicken soup
  • 1 large can or 2 small cans of veg-all canned vegetable mix
  • 2 pks. of refrigerated roll out pie crust
  • 2 refrigerated pie shells (optional) *If you use this you will only need 1 pk. of roll out pie crust listed above for the top crust
  • salt & pepper

Pre-heat oven to 425. Cook chicken thoroughly in skillet and cut up into bite sized pieces. Roll out pie crust and place in bottom of pie pan (you can also buy 2 pie shells for the bottom). Fill each pie crust with chicken, 1 can cream of chicken and vegetable mix. Salt and pepper as desired. Roll out pie crust and lay over the top of pie and tuck in the edges. Put in pre-heated oven and cook until top crust is golden brown. (around 25 minutes or so)

Viola! It really can’t get much easier than that.


Of course this recipe is totally customizable to your taste. Sometimes I cook my own potatoes and steam my own veggies. but I have never and probably will never make my own crusts and cream of chicken soup from scratch because I just don’t love to cook that much.

But if you want a quick, easy and super hearty meal your entire family is sure to love – then you’ll want to add this to your recipe box!

Basic RV oven cooking tips:

  1. One thing I have found to help with cooking evenly in the RV oven is to put 4 unglazed tiles above the heating element. It evens the heat out and since doing that I do not even need to rotate my food and have not experienced any uneven baking. It’s been a LIFESAVER for me since I love baking and we are full time in the RV!!! (tip sent in from Amy B.) Thank you Amy! 
  2. If you don’t have tiles in your to oven to even out the heat, turn your food halfway through cook time so it cooks it evenly and to prevent bottoms from burning.
  3. If you have trouble with the bottom of your food burning, pre-heat the oven to desired temp and them turn it down a bit once you put the food in. But really, turning the food half way through helps the most with this.
  4. Don’t overload. This should be fairly obvious, but RV ovens can’t handle large amounts of food at one time.

I hope you try out this super great recipe and love it! Leave us your comments or oven tips in the comments below! Who knows? I may just share your tips in a future post!

Live light, travel light, eat light.

Comments { 2 }

Energy Balls {A Light Life Favorite Food}


Lately, I’ve been hearing the term “crunchy granola mom” a lot. Every since, I’ve been trying to figure out how one knows whether or not they fit into that category or not. The jury is still out on that one for me, but one thing I do know for sure is that I do LOVE these yummy home-made granola/protein bar substitutes. So if that, along with the fact that I live small and don’t send my kids to school makes me a “crunchy granola mom,” well then so be it!

I’m not really what one would call a foodie. You’d have to check out my super talented, genuine foodie friend’s amazing food blog for that. But every now and then I do love to post a light life favorite food for you to try out with your own family! This one is hands down our family’s favorite healthy snack item that definitely doesn’t taste boring!

I usually make at least a triple batch of these at least twice a week and they never last long around our camper. We use to them to replace the store bought granola or protein bars and grab them for a quick pick me up snack when running out the door to soccer practice, to the gym and even sometimes for breakfast on the go!

I caught our oldest putting one on her plate to go along with her dinner the other night and personally I think that’s taking it a bit far, but hey – we are addicted! 

So here’s the scoop on how to make a batch (or three) of energy ball yumminess for your family!


  • 1 cup old-fashioned oats
  • 2/3 cup toasted coconut flakes
  • 1/2 cup natural peanut butter or almond butter
  • 1/2 cup flaxseed
  • 1/2 dark chocolate chips or carob chips
  • 1/3 cup raw honey
  • 1 tsp. vanilla extract


Stir all ingredients together in a medium-large bowl until combined. *Using your hands to mix it works best. (Perfect recipe for the kids to help with!) Form mixture into small balls. Store in an airtight container for up to one week.

That’s it! It’s THAT simple.

Of course you may tailor this recipe to fit your own taste! Like sometimes we don’t add the coconut flakes at all and sometimes I use more or less peanut butter.

I hope you love this recipe and come back and tell me how your family liked it in the comments below!

Tiny home, big life. 


Comments { 13 }

Grilled Coconut Chicken & Rachel’s Favorite Salad!


Those who know me best know a couple of things about me when it comes to food: Rachel isn’t up for cooking junky, fatty foods and she isn’t going to cook AT ALL if there’s more than 10 ingredients in 1 recipe and it takes longer than 30 minutes to do. I just wont. I’ve got better things to do than stand in a kitchen all day BUT I want my family to eat healthy so eating out, is NOT an option. And so I’m teaching myself to learn to enjoy cooking on my own terms. Healthy, easy & fast!

Here is just one of the healthy, easy, meals I’ve been putting together lately for our family on the road.

A bunch of you asked, so here is the recipe I promised for this super healthy quick & easy meal! (prep time: 20-30 min.)

Rachel’s Favorite Salad:

  • spinach
  • garden mix lettuce
  • 1 large cucumber
  • 1 red bell-pepper
  • 1 yellow bell-pepper
  • 1 green bell-pepper
  • 1/2 small red onion
  • cherry tomatoes (optional)
  • fat free feta cheese

Dressing: (super low calorie/fat)

  • lemon juice
  • red wine vinegar
  • salt & pepper

All three just poured over top of salad to your taste and tossed!


Grilled Coconut Chicken

  • 1 small-medium boneless chicken breast for each serving
  • 1 bag sweetened coconut flakes
  • 2 cups buttermilk
  • 1 large egg
  • salt
  • pepper

Combine buttermilk, egg, salt & pepper in bowl and whisk together.

Then soak chicken breasts in buttermilk/egg mixture for a minute or so (you could also let them soak for hours in ziplock bag in the refrigerator if you’d like) & then roll each chicken breast in coconut flakes until well coated on both sides.

Dip them in buttermilk/egg mixture again, then coat with coconut once more.

If grilling, lay large sheet of tin foil sheet pan and brush/spray tin foil generously with olive oil and lay chicken breast on top. **DO NOT lay chicken breast directly onto the grill as all of the coconut will burn and fall off. 

Grill until cooked through – turning as needed.

prep time: 20-30 min.

*You may skip the grill and also do this exact recipe in the oven instead!

** It’s best not to use large, thick chicken breasts as the coconut on the outside will burn before the chicken is cooked through. If they are large, just cut them in half for better results. 

We paired this salad and chicken with fresh, baked sweet potatoes topped with butter & a little raw honey!

Hope you get to try it out and enjoy this super easy, healthy and delicious meal! ENJOY!

Here’s to eating light… on the road, or at home!

Own less, live fully, travel light. 

Comments { 5 }
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