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    RVers' Favorites
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    RVers' Favorites
    Ebook93 pages1 hour

    RVers' Favorites

    By Raquel Haggard

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    About this ebook

    Recipes for people on the go! This book contains recipes appropriate for those cooking in an RV. Delicious grilling recipes plus one pot recipes for ease while cooking on the go. In addition, enjoy Recipes for 2, Quick & Easy recipes, Slow Cooker recipes for 2 and low sodium meals.

    LanguageEnglish
    PublisherRaquel Haggard
    Release dateFeb 26, 2012
    ISBN9781465845764
    RVers' Favorites
    Author

    Raquel Haggard

    Aunt Purple is the Jesus loving, all the time cooking, sometimes crafting, Fiesta collecting, Texas living, happy wife of a smoking, grilling guru.

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      Book preview

      RVers' Favorites - Raquel Haggard

      RVers’ Favorites: Recipes for people on the go

      By Raquel Haggard

      Aunt Purple’s Cooking

      Smashwords Edition

      Copyright 2012 Raquel Haggard

      This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold

      or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please purchase your own copy. Thank you for respecting the hard work of this author.

      Additional Ebooks by this author also available at Smashwords.com

      I have several friends who are watching their sodium intake so I became interested in looking at the sodium count in recipes. I am calling low sodium any meal under 500 milligrams of sodium. This book contains a chapter of low sodium meals but low sodium meals in the other chapters are marked by 3 asterisks (***). Please check with your doctor to be sure of your daily sodium limits.

      The key to quick and easy meals is kitchen timesavers. Pre-cooked meat can really help you speed up meal time. For instance, if I need one half pound of cooked sausage for a meal, I cook the entire pound and freeze half. The next time I need a 1/2 pound of sausage it is already cooked for me! The same with bacon. I also like to cook whole chickens (see my Slow Easy book), remove the meat from the bone and freeze that meat until I need it.

      I like to use light or low fat products but if you prefer fat free or regular products, feel free to use those instead.

      Here’s another secret. Taco seasoning you make yourself is much tastier than store-bought packages. Here’s my recipe:

      Taco Seasoning

      1 1/2 tsp. Chili powder

      3/4 tsp. Garlic powder

      1/2 tsp. Chipotle powder

      1/2 tsp. salt

      dash chili & lime powder

      1/4 tsp. cayenne

      2 tsp. cumin

      1 tsp. Splenda

      1 tsp. onion powder

      1 tsp. smoked paprika

      Mix in small cup.

      Table of Contents

      Soups, Salads & Sides

      Quick & Easy Meals and Breakfasts

      Slow Cooking for 2

      Hot Off the Grill

      Soups, Salads & Sides

      Biscuit for 1

      1/3 c. reduced fat Bisquick

      3 TB water

      1/2 tsp Italian Seasoning

      Preheat oven to 350°. Combine all ingredients to form a dough. Place on cookie sheet and bake 12 to 15 minutes or until lightly browned.

      Yield: 1 biscuit= 153 Calories; 3g Fat (15.4% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 507mg Sodium.

      Cornbread for 2

      1/3 c. skim milk

      ¼ tsp lemon juice

      1/3 c. corn meal

      1 TB Splenda w/fiber

      1 egg white

      Dash salt

      1/8 tsp baking soda

      1/8 tsp cream of tartar

      1 TB light margarine

      Preheat oven to 450°. Spray mini loaf pan with cooking spray; set aside. Combine milk, lemon juice, corn meal, Splenda, egg white, salt, baking soda, cream of tartar and margarine. Pour into prepared loaf pan and bake until lightly browned.

      Yield: 2 servings. Per serving= 132 Calories; 3g Fat (21.4% calories from fat); 5g Protein; 22g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 330mg Sodium.

      Chili Vegetable Soup

      15 oz. ranch-style beans

      14 1/2 oz. canned tomato wedges

      1 TB taco seasoning mix

      1 c. celery

      2 TB onion

      1 1/2 c. yellow squash

      14 oz. fat-free chicken broth

      Combine all ingredients in a large saucepan. Bring to a boil and then simmer 10-15 minutes.

      Yield: 3 servings. Per serving= 210 Calories; 3g Fat (12.2% calories from fat); 14g Protein; 37g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 1312mg Sodium.

      Buffalo Chicken Soup for 2

      1 c. almond milk, unsweetened

      1 c. roasted chicken breast meat

      1 c. celery

      3/4 c. fat-free chicken broth

      1/4 c. wing sauce, Frank's Red Hot

      dash black pepper

      dash salt

      2 TB diced tamed jalapenos

      Combine all ingredients in small saucepan. Bring to a boil then simmer 15 minutes.

      Yield: 2 servings. Per serving= 183 Calories; 7g Fat (34.1% calories from fat); 26g Protein; 4g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 1123mg Sodium.

      Smoky Tomato Soup

      Cooking spray

      1 TB diced sweet onion

      14 oz fire roasted tomatoes, undrained

      1 chipotle pepper in adobo

      1 c. fat free vegetable broth

      1/2 tsp. smoked paprika

      1/2 tsp dried thyme

      Dash garlic powder

      Dash black pepper

      Spray a medium saucepan with cooking spray. Sauté onion until translucent. Puree’ tomatoes and chipotle pepper in food processor; add to saucepan. Add broth and spices. Simmer 10 minutes.

      Yield: 2 servings. Per serving= 51 Calories; trace Fat (4.3% calories from fat); 8g Protein; 11g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 589mg Sodium.

      Quinoa Spinach Soup

      1/4 c. Minced sweet onion

      2 tsp. Olive oil

      Garlic to taste

      6 oz chicken breast, diced

      16 oz fat free chicken broth

      1/2 c. quinoa

      1/2 tsp. Red pepper flakes

      dash cayenne pepper

      1 c.

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