As Full-Time RVers, we have found keeping the number of pots, pans and utensils used for cooking a meal to a minimum works best in our very small galley kitchen. Simple one-pot entrees with a side of fruit or vegetable are usually the rule.
Because we also have a very small refrigerator/freeze keeping fresh produce and meat in stock can be a problem. We are often miles from a good supermarket and so making a trip to restock groceries is often limited to once or twice a month. Trying to stock the refrigerator and freezer with a good variety to last two to three weeks almost always leeds to spoilage.
We’ve found that storing canned meat and freeze dried or dehydrated vegetables is a good way to always have a wide variety of foods on hand without the problem of spoilage.
This Potato Soup recipe is one of our favorites. The is a big recipe for two people for one meal and we always have leftover which we have for lunch or a soup and sandwich dinner later in the week.
Potato Soup Recipe:
1 Cup Dehydrated Potato Slices
1 Cup Dehydrated Potato Shreds
1 Cup Dehydrated Potato Flakes (Instant Mashed Potatoes)
1/3 Cup Dehydrated Onion Shreds
1 Tbs Dehydrated Carrots
1 Tbs Dehydrated Bell Peppers
1/2 Tbs Dehydrated Garlic Flakes
1 tsp Dehydrated Parsly Flakes
1 tsp Dehydrated Celery Flakes
1/2 tsp Liquid Smoke
2 Cup2 Instant Milk
1/4 Cup Butter
6-8 oz Diced Ham or Spam – Bacon works too.