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Easy RV Kitchen Thanksgiving Recipes
Traveling over the Thanksgiving holiday and still want to have a great
home-cooked meal? Try these easy Thanksgiving recipes, which have five
ingredients or less (not counting the water).
Three-Ingredient Crockpot Turkey
Think about using different types of
fruit sauces in this super easy crockpot recipe.
1 frozen turkey breast, UNTHAWED
1 lb. can cranberry sauce
1 envelope
dry onion soup mix
Put all ingredients into crockpot for 2 hours on high, and then reduce to low
and continue cooking for 4-5 hrs. Slice turkey breast and serve with sauce. 6
servings.
Crockpot Turkey with Stuffing
1 Tbsp. oil
1 chopped onion
2 Tbsp.
apple jelly
1 6-oz. pkg. turkey flavor stuffing mix, one step brand
3/4
cup water
1 2-lb. boneless, skinless turkey breast half
salt and pepper to
taste
Heat oil in large skillet. Add onion and cook for 5 minutes until light
brown, stirring frequently. Add jelly and heat for 1 minute longer or until
golden brown.
Spray a 4-6 quart slow cooker with nonstick cooking spray. Place stuffing mix
in prepared cooker. Drizzle with water and mix gently. Sprinkle turkey with salt
and pepper and place on stuffing mix. Spoon onion mixture over turkey and spread
evenly.
Cover and cook on low for 5-6 hours. Serves 5
Healthy Alternative to the Spud:
Sweet Potatoes or Yams
Wash the sweet
potatoes thoroughly and prick generously with a fork. Place the yams on a paper
towel on the floor of the microwave. Cook on high for 3 minutes, flip over and
cook for an additional 3 minutes. Add 3-4 minutes to the total cooking time for
each additional potato. Let the potatoes sit for 3-5 minutes after cooking
before eating.
Sprinkle with cinnamon and sugar or drizzle with honey. Salt
to taste. No butter required.
Easy French Green Beans
1 (9 ounce) package frozen French-style green
beans
1 (4.5 ounce) jar sliced mushrooms, drained
3 tablespoons butter or
margarine, melted
1/4 teaspoon dried rosemary
Crushed toasted slivered
almonds
Cook green beans according to package directions; drain. Add
mushrooms and keep warm. Combine butter and rosemary; drizzle over bean mixture
and toss to coat. Sprinkle with almonds. (1/4 tsp. dried basil, optional.)
Perfect Spinach Salad
3/4 cup pecans
2 ripe peaches
4 cups baby
spinach, rinsed and dried
1/4 cup poppyseed salad dressing
Preheat oven to
350 degrees F. Arrange pecans on a single layer on a baking sheet and roast in
preheated oven for 7-10 minutes, until they just begin to darken. Remove from
oven and set aside.
Peel peaches (if desired) and slice into bite-sized
segments. Combine peaches, spinach and pecans in a large bowl. Toss with
dressing until evenly coated, adding a little additional dressing, if
necessary.
Quick Pumpkin Pudding
Provided by: Libby's® Pumpkin
1 (3.4 ounce)
package instant vanilla pudding mix
1 (12 fluid ounce) can NESTLE®
CARNATION® Evaporated Milk
1 (15 ounce) can LIBBY'S® 100% Pure
Pumpkin
1 tablespoon pumpkin pie spice
whipped cream
BEAT pudding mix
and evaporated milk according to package directions in large bowl; refrigerate
for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Spoon into dessert
dishes. Refrigerate for 10 minutes or until ready to serve. Top with whipped
cream.
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