logo

Quick and Healthy Dinner Ideas for Hungry Campers

We all know that having a healthy diet is essential for our overall health and well-being, but when you are on the road in your caravan, it is often a misconception that having a healthy diet is hard to maintain.

Actually, taking a long road trip could be the perfect opportunity you need to improve some of those bad habits that you have at home!

To help you along the way on your new and improved eating plan, here are a few of our favourite quick and healthy dinner recipes which are easy to cook on the road – and we mean quick, so there is no excuse that you are too tired after a long day on the road or exploring!

15-Minute Sesame Chicken

Serves: 4
Prep time: 5 minutes
Cooking time: 10 minutes

Ingredients:

  • 1tbs olive oil
  • 500g diced chicken thigh fillets
  • 1 tsp minced garlic
  • Chilli flakes (optional)
  • 500g Bell Farms stir fry vegetables
  • 1 tbs reduced-salt soy sauce
  • Sesame oil
  • 2 cups of brown rice (note: original recipe mentioned microwave rice, which you may not have access to on the road, so using the absorption or boiling method will add 15 minutes to your cooking time)
  • 1 tbs sesame seeds, toasted
  • Wedges of lime, to serve

Method:

  1. Heat olive oil in a large frying pan or wok over medium to high heat. Add chicken and cook for 4-5 minutes until well browned. Add garlic and desired amount of chilli flakes, if using, and cook for a further minute until fragrant.
  2. Add vegetables to the pan and combine with chicken. Cook until vegetables are tender. Finish with soy sauce and a light drizzle of sesame oil.
  3. Prepare rice as per the packet instructions. Divide across four bowls and top with chicken and vegetables. Sprinkle with toasted sesame seeds and a squeeze of lime, to serve.

Tip: cover the pan with a lid to reduce vegetable cooking time.

Source: Woolworths Healthy Recipes

Soft Shell Beef Tacos

Serves: 4
Prep time: 5 minutes
Cooking time: 10 minutes

Ingredients:

  • 400g beef rump strips
  • 2 tablespoon vegetable oil
  • 1 clove garlic, thinly sliced
  • 50ml (2 1/2 tablespoons) teriyaki marinade
  • 1/4 red cabbage, shredded
  • 2 carrots, shredded
  • Juice of 1 lime, plus extra wedges, to serve
  • 1 avocado, sliced for serving
  • 8 soft flour tacos, warmed, for serving
  • Spicy mayonnaise, to serve (see notes)
  • Green onions, thinly sliced

Method:

  1. Season rump strips with salt and pepper. Heat oil in a large wok over high heat. Add garlic and cook for 30 seconds. Add beef and cook for 3 to 4 minutes, or until browned and tender, adding the teriyaki marinade 2 minutes into the process. Set aside to rest.
  2. In a bowl combine cabbage, carrot, and lime juice. Toss to combine.
  3. Build the taco using the cabbage and carrot mix, slices of avocado, the marinated beef and top with spicy mayonnaise, green onions. Serve with lime wedges.

Source: Taste.com.au

Lemon-Garlic Prawn & Vegetables

Serves: 4
Prep time: 20 minutes
Cooking time: 15 minutes

Ingredients:

  • 4 teaspoons extra-virgin olive oil
  • 2 large red bell peppers, diced
  • 1 kg fresh asparagus, trimmed and cut into 1-inch lengths
  • 2 teaspoons freshly grated lemon zest
  • 1/2 teaspoon salt
  • 5 cloves garlic, minced
  • ½ kg raw prawns (26-30 prawns), peeled and deveined
  • 1 cup reduced sodium chicken broth
  • 1 teaspoon cornstarch
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley

Method:

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
  2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add prawns and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the prawns are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

Source: All Recipes

Stir-fried noodles

Serves: 2
Prep time: 15 minutes
Cooking time: 10 minutes

Ingredients:

  • 150g pack medium egg noodle
  • 1 tbsp vegetable oil
  • 2½ cm piece fresh ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 large carrot, cut into matchsticks
  • 1 yellow pepper, deseeded and thinly sliced
  • 100g snow peas, sugarsnaps or frozen peas
  • 2 spring onions, finely chopped
  • 85g beansprout (optional)
  • 2 tbsp soy sauce
  • 1 tsp white wine vinegar

Method:

  1. Cook the noodles according to pack instructions.
  2. Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and snow peas, sugar snap or frozen peas over a high heat for 2-3 mins.
  3. Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
  4. Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.

Caravelair’s tip: need some meat at the end of your day? Add in some thinly sliced beef or chicken strips.

Source: BBC Good Food

Chargrilled Fish With Green Chilli, Coriander And Coconut Relish

Serves: 4
Prep time: 20 minutes
Cooking time: 15 minutes

Ingredients:

  • 1 small red onion, finely chopped
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon mustard seeds
  • 20g (1/4 cup) shredded coconut
  • 1 truss tomato, seeded, finely chopped
  • 1 long fresh green chilli, seeded, thinly sliced
  • 1/4 cup chopped fresh coriander
  • 1 tablespoon lime juice
  • Pinch of caster sugar
  • 4 (about 150g each) firm white fish fillets
  • Steamed green beans, to serve
  • Steamed asparagus, to serve

Method:

  1. Heat a frying pan over medium heat. Spray with oil. Stir in the onion for 5 minutes or until soft. Stir in the ginger and mustard seeds for 30 seconds or until aromatic. Stir in the coconut for 1-2 minutes or until light golden. Transfer to a bowl. Set aside to cool slightly. Stir in the tomato, chilli, coriander, lime juice and sugar.
  2. Preheat a barbecue grill or chargrill on high. Spray the fish with oil. Cook on grill for 2-3 minutes each side or until golden and fish flakes easily when tested with a fork.
  3. Divide the steamed vegetables among plates. Top with the fish and a spoonful of the coconut mixture.

Source: Taste.com.au

 

Do you have some healthy recipes to share with your fellow caravanners? Add them in the comments section below!

Enjoy this article? Share it on your favourite social media platform!