Five 5-Ingredient Meaty Main Dish Recipes for Hearty Meals!

· Reading Time: 6 minutes

Even when you’re RVing, you have to eat. Which means you have to cook. Who knew that the hardest part of being an adult is figuring out what to make for dinner every single night, for the rest of your life, until you die? Right?! 

Well, if you languish under the weight of preparing meals day after day. And lament the fact that you must be the adult and do the food planning (even when you’re camping), don’t fret – I’ve got ya covered!

Easily Serve a Different Main Dish Meat Recipe Every Night!

I’ve put together a simple, five-ingredients-or-less, main dish menu that will free you up to live the RV life without the worry of having to invent fresh meal ideas.

These five hearty meals will give you a boost for weeknight dinners or a long weekend away, and keep you on track by following three key principles.

Keep these principles in mind to achieve successful cookery on the go and you’ll be the adultiest adult around, cooking dinner every night with freedom and joy!

  1. Plan in advance
  2. Maximize your prep time
  3. Stock up on staples

This menu will tick all three of the boxes listed above.

World’s Best Honey Garlic Pork Chops

Pork chops, honey, soy sauce, garlic, and ketchup. That's it. Whether you make these out on the grill or in your RV's oven, they are melt-in-your-mouth goodness.
Course: Main Course


  • 1/2 cup ketchup
  • 2 2/3 tbsp honey
  • 2 tbsp low-sodium soy sauce
  • 2 cloves garlic, crushed
  • 6 (4-ounce) 1-inch thick pork chops


  • Preheat grill for medium heat and lightly oil the grate.
  • Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
  • Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).


Recipe Credit:

Tilapia with Pesto and Parmesan

This is my own recipe, and it is as easy as it sounds. With only three ingredients, you can have dinner made in a jiffy! I recommend Trader Joe's or Costco's pesto, as they are tasty, portable, and economical.
Course: Main Course
Author: Michelle – RV Pennywise


  • Tilapia fillets (frozen, refrigerated, or fresh)
  • 1 Jar of pesto
  • Shredded Parmesan (good quality cheese will shine in this dish)


  • Dab thawed tilapia fillets with paper towels.
  • To bake in the oven: Lay filets on a baking sheet covered with foil. Place fish in a prepared oven (400 degrees) for about 5-6 minutes on each side.
  • To prepare on the campfire or grill: Wrap fillets in aluminum foil and place in hot coals or on the grill for 12 or so minutes or until fish easily flakes with a fork – OR – place a thin layer of olive oil in a cast iron skillet and cook on each side for about 5-6 minutes.
  • Immediately remove to a serving dish or plate and spread each fillet with a layer of pesto (I like more, but you may just want a thin layer), then sprinkle with Parmesan.
  • The heat from the fish will melt the cheese, or if you prefer, broil the fish for about 30 seconds under a high setting and voila – your meal is ready!

Pesto and Prosciutto Chicken

Use Pesto from Trader Joe's or Costco (as in the previous recipe), and you cut down on the number of on-hand ingredients you need. If you don't have Prosciutto, substitute bacon. I mean, can you go wrong with bacon?
Prepare the chicken breasts ahead of time and refrigerate until ready to bake. This dish pairs well with fettuccine or angel-hair pasta.
Course: Main Course


  • 4 skinless, boneless chicken breast halves
  • 1/2 cup prepared basil pesto, divided
  • 4 thin slices prosciutto, or more if needed


  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
  • Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
  • Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.


Recipe Credit:

Individual Salsa Meat Loaves

You can adjust the spiciness of this recipe by purchasing a milder or hotter salsa. With portable, flavor-packed ingredients, you'll have a dinner to remember. Throw some potatoes individually wrapped in foil in the oven or on the grill as well, and warm up some canned green beans. A complete meal is done!
Course: Main Course


  • 2 large egg whites
  • 1/3 cup quick-cooking oats
  • 1/2 cup plus 2 tablespoons chipotle salsa, divided
  • 1/4 cup ketchup, divided
  • 1 pound ground beef, extra lean


  • Preheat oven to 350°
  • Combine egg whites in a large bowl, stirring well with a whisk. Stir in oats, 1/2 cup salsa, and 2 tablespoons ketchup. Add beef; mix well. Divide beef mixture into 4 equal portions, shaping each into an oval-shaped loaf. Coat a foil-lined rimmed baking sheet with cooking spray. Place loaves on prepared pan.
  • Bake at 350° for 30 minutes or until done.
  • Combine remaining 2 tablespoons salsa and remaining 2 tablespoons ketchup in a small bowl; spread mixture evenly over loaves.


Recipe Credit:

Ravioli Lasagna

Oh my yumminess! With frozen ravioli as the base, this dish tastes more complex than your average go-to pasta dinner, but is so easy! With ground beef cooked ahead of time in your skillet or on your campfire, you can have dinner made in less than an hour.
Course: Main Course


  • 1 pound ground beef
  • 1 jar (28 ounces) spaghetti sauce
  • 1 package (25 ounces) frozen sausage or cheese ravioli
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • Minced fresh basil, optional


  • In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 2-1/2-qt. baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef, and 1/2 cup cheese; repeat layers. Top with remaining sauce and cheese.
  • Cover and bake at 400° until heated through, 40-45 minutes. If desired, top with basil to serve.


Recipe Credit:

Here’s How RV Cooking Recipes Can be Transformed into a Menu for Success

Plan in Advance

Just by using these five recipes, your meal planning is halfway there! Another tip is to re-use certain staples or veggies in different meals. For instance, you’ll notice pesto in two of the above recipes. Easy-peasy.

Maximize Your Prep Time

For example, combine the sauce ingredients for the pork chops and have the mixture ready in a sealed Ziploc baggie. Also, pre-cut your veggies and store them in either containers or baggies, depending on space.

In the above recipes, there is minimal prep required for the meat. Therefore, use your prep time to make a simple side salad to go with several of the above main courses. Consider cutting up lettuce, red and yellow bell peppers, tomatoes, and carrots.

Top the salad with your favorite bottled salad dressing, and for a little “extra,” bring along small baggies of your favorite non-perishable salad toppings such as sliced almonds, Craisins, tortilla strips, or chopped pistachios. Now you’ve changed up the flavor of your salad for each meal.

Stock Up On Staples

With canned veggies such as corn and green beans, and grain sides like rice and pasta, you’ll be able to create a filling and balanced meal with ease.

For all the above recipes, you won’t need extra spices beyond salt and pepper unless you prefer powdered garlic and dried basil to fresh. Keeping it simple gives you the ability to maximize your space while creating tasty dishes.

If you’ve found these recipes to be helpful, or if you have additional pro tips, let me know below. Until then, keep on feeding the folks you love with tasty RV cooking!

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