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Alright, let’s be honest—cooking in an RV isn’t exactly like having a full-blown chef’s kitchen. Counter space? Limited. Storage? Minimal. Motivation? Questionable. But you know what I do have? A love of eating delicious food without spending hours slaving over a tiny stovetop.

If you’re like me and want meals that are easy, tasty and don’t require a culinary degree (or an entire cabinet of spices you’ll use once), then you’re in the right place. These five lazy RV meals are quick to throw together, packed with flavor, and mostly one-pot wonders—because, let’s be real, our stovetop only fits one big pan anyway.

Easy Rv Cooking Recipes

1. One-Pot Mexican Beef and Zucchini

This kind of meal makes you feel like you tried, even though you barely did a thing. Ground beef, zucchini, tomatoes, and spices come together in a sizzling pan to create a dish that tastes like it took hours—but only takes 20 minutes. Serve it over rice or in tortillas, or just eat it straight from the pan like the true RV minimalist you are.

Ingredients

2 medium zucchini, chopped bite size
1.5 pounds ground beef
2 cloves garlic, minced
1 - 10 ounce can Rotel (salsa or diced tomatoes could be used)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1⁄2 teaspoon black pepper
1⁄2 teaspoon onion powder
1⁄4 teaspoon crushed red pepper flakes (optional)
Topping options: sour cream, jalapenos, pickled red peppers, cilantro, salsa, guacamole, pico de gallo, shredded cheese, squeeze of lime

Directions

Brown ground beef with minced garlic, salt, and pepper.
Cook over medium heat until meat is browned.
Add tomatoes and remaining spices. Cover and simmer on low heat for another 10 minutes.
Add the zucchini. Cover and cook for about 10 more minutes until zucchini is cooked but still firm.
Dish up and add preferred toppings

Notes: You can add most anything you have on hand to this recipe. I have tossed in frozen corn, black beans, red peppers, jalapenos, and rice. I have also tossed in my homemade taco seasoning instead of chili powder and cumin for the spices.

Taco Seasoning: Makes 18 tbsp. I use about 2-4 tbsp per recipe
Mix all ingredients and store in container

3 tablespoons chili powder
3 tablespoons cumin
3 tablespoons paprika
3 tablespoons dried oregano
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Kosher salt
2 teaspoons freshly cracked black pepper

2. Fast & Easy Chili

Chili is one of those meals that sounds complicated but is actually one of the easiest things to make. This version is a “throw everything in the pot and let it do its thing” kind of deal. No fussy steps, no obscure ingredients—just a warm, hearty, soul-soothing bowl of goodness. Bonus: It tastes even better the next day, making it the perfect meal to reheat when you're too busy adventuring to cook.

Ingredients

2 pounds ground beef or turkey
2 - 14 oz cans crushed tomatoes or diced tomatoes (fire roasted will add more depth of flavor)
1 - 14 oz. can tomato sauce
1 cup water (or more to desired thickness)
4 tablespoons chili seasoning
1 teaspoon garlic salt
1⁄2 onion, chopped
2 - 14 oz cans kidney beans (or any beans)
Topping options: shredded cheese, sour cream, chopped green onions, diced red onion, sliced jalapeños, avocado, chopped cilantro, lime wedges, hot sauce, and crumbled tortilla chips

Directions

In a large stock pot, brown your ground beef.
Add in the ½ onion and continue until they are soft.
Stir in the chili seasoning, tomatoes, water, and beans.
Bring to a boil.
Then turn to low, add the lid, and let for 30-60 minutes to allow all the flavors combine.

NOTE: This is another recipe that is flexible based on what you have on hand. I’ve added black beans, corn, red peppers, onion, jalapeno, lime, carrots (adds sugar to balance the acid of tomato), cumin, oregano, and more! Want to really jazz it up add balsamic vinegar. The flavor will be off the hook!

3. 10 Minute Mediterranean Chopped Salad

Look, I know salad doesn’t sound lazy, but this one is! It’s just chopping and tossing things together—no cooking required. Crisp veggies, tangy dressing, and a little feta cheese action? Yes, please. It’s the perfect no-cook meal for hot days when you can’t be bothered to turn on the stove. It is also the perfect do ahead lunch for those long RV travel days!

Ingredients

1 - 15 ounce can chickpeas, drained and rinsed
1 medium cucumber, chopped
1⁄2 cup cherry tomatoes, halved
1 red bell pepper, chopped
8 teaspoons kalamata olives, pitted and sliced
6 teaspoons red onion, finely diced
6 teaspoons feta cheese, crumbled

Dressing
6 teaspoons extra virgin olive oil
6 teaspoons red wine vinegar
1 1⁄2 teaspoon Dijon mustard
1⁄2 teaspoon oregano
1⁄4 teaspoon garlic powder
1⁄8 teaspoon kosher salt
1⁄8 teaspoon ground black pepper

Directions

Chop all ingredients and add to a bowl.
Add dressing ingredients to a small bowl and mix vigorously to emulsify.
Pour dressing over salad (use just enough to coat)
Refrigerate for a few hours or overnight for the best taste

NOTES: I never measure the veggies for this recipe. I just toss it all in. Mozzarella balls are a yummy swap from the feta.

I also never use all the dressing because the amount of veggies I add varies by what is in the fridge. Add just enough to coat all the ingredients. Keep the rest on hand for a refresh in a day or two if needed.

4. Easy Cauliflower Rice

This is my go-to when I want to be healthy but don’t want to suffer through boring food. It’s packed with flavor, quick to whip up, and makes the perfect side dish or base for any meal. Throw in some veggies, add a protein, or just season it up and call it a day. Either way, you’re winning the lazy (but healthy) cooking game.

Ingredients

4-6 Chicken thighs chopped (or shrimp or scrambled eggs or omit)
1 cup carrot peeled and diced
1 teaspoon minced garlic
1.5 c frozen riced cauliflower (don’t thaw)
1 cup frozen peas (don’t thaw)
1 small onion, chopped
2 tbsp soy sauce
1 tbsp sriracha (optional)
1 tbsp sesame oil (or any oil on hand)
1 tsp garlic powder
1 tsp ginger powder
Salt & pepper to taste

Directions

Cook the chicken – Heat oil in a pan over medium-high heat. Season chicken with salt, pepper, garlic, and ginger. Sear until golden brown. Remove and set aside.
Stir-fry the veggies – In the same pan, toss in cauliflower rice and carrots. Sauté for 3-4 minutes or until soft.
Add flavor – Stir in the peas, soy sauce, and sriracha. Cook for 1 or 2 minutes until peas are thawed and warm.
Mix everything – Add the chicken back in, toss everything together, and cook for another 2 minutes.

NOTES: You can easily swap frozen rice for cauliflower rice (as I did in the video). If you make the swap, add frozen rice with the peas not the carrots. Sesame oil adds another layer of flavor, but any oil can be used.

Swap the chicken for shrimp to shake things up, or add scrambled eggs at the end for more of a fried rice feel. You can also leave out the protein and for the perfect side dish.

5. Creamy One-Pot Garlic Parmesan Pasta

Pasta lovers, this one’s for you. A creamy, garlicky, cheesy dish that’s so good you won’t believe it came together in one pot—no draining, no fuss—just simple ingredients that transform into something that feels gourmet. The starch from the pasta creates a velvety sauce, making it taste like something you’d get at a restaurant. But nope, you made it in your RV with barely any cleanup. I know it’s not exactly friendly on the waistline, but it is better than Uber Eats or pizza delivery any day of the week!!

Ingredients

8 oz pasta
4 cups vegetable broth
1 cup heavy cream
1 cup parmesan reggiano cheese, grated fresh
4 cloves garlic, minced
2 cups fresh spinach
Salt and pepper to taste

Directions

In a large pot, combine pasta, broth, and garlic. Bring to a boil.
Reduce heat to medium and cook for 10-12 minutes until pasta is al dente.
Stir in heavy cream and parmesan cheese until creamy and smooth.
Add spinach, salt, and pepper, stirring until spinach wilts.
Serve warm, garnished with extra parmesan.

NOTES: Add a protein like shrimp or chicken or even a can of chickpeas if you are feeling Italian. You can also toss in chopped tomato. The color will pop. Chopping your spinach before tossing it in will make it so much better! It won’t feel like a wet, gooey mess.

For a better flavor profile, swap 1/4 cup of the parmesan for pecorino. You will be so glad you did!

Bonus Recipe: Turkey Sweet Potato Skillet

Okay, I wasn’t going to add another one, but you guys demanded this recipe after I posted a photo of it a few weeks back. So here it is—an easy, one-pan meal that checks all the boxes: healthy, hearty, and delicious. Ground turkey, sweet potatoes, and warm spices come together in a skillet to create a meal that tastes like comfort food but won’t leave you in a food coma.

Ingredients

1 tablespoon olive oil
1 pound ground turkey (or beef if you prefer)
2 medium sweet potatoes, diced into ½ inch cubes (about 2 cups)
1 - 15 ounce can black beans, drained and rinsed
1 - 15 ounce can Rotel (or chunky salsa)
1 medium onion, diced
1 tablespoon tomato paste
1⁄2 teaspoon chili powder
1⁄2 teaspoon garlic powder
1⁄2 teaspoon ground cumin
1⁄2 teaspoon dried oregano
1 teaspoon salt (or to taste)
2 cups baby spinach
1⁄2 cup cheddar cheese
Toppings: diced avocado, jalapeno, cilantro, lime juice, sour cream, tortilla chips, siracha

Directions

In a large skillet, heat the olive oil over medium-high heat.
Once the oil is hot, add onions, salt, chili powder, garlic powder, cumin, oregano, and tomato paste. Cook until the onions start to turn translucent or about 2 minutes.
Add the ground turkey, breaking it up as it cooks. Cook for about 5-7 minutes or until the turkey is mostly browned.
Add sweet potatoes, black beans, and salsa to the skillet. Stir to combine.
Cover and cook until the sweet potatoes are tender, stirring occasionally, about 10-15 minutes.
Add in spinach and mix until wilted.
Add the cheese to the top (if using), and cover the skillet until it’s melted.
Serve hot with your favorite toppings.

Easy RV Cooking

So there you have it—lazy meals that taste anything but lazy. Let me know if you try any of these, and if you have a go-to, low-effort, high-reward meal, drop it in the comments. I’m always looking for ways to cook less but eat better!

Now, if you’ll excuse me, I need to go clean up the mess I made in the kitchen! Oh wait, that’s Phil’s job!

BLOGS TO INSPIRE YOUR LOVE OF TRAVEL!