The Bean Counter Cookbook

We are working on a series of recipes that are easy to fix in an RV and are approximately 600 calories per person for two people. We are adding new ones all the time so check back often. Soon it will be published as a book.

A Melon Miles from Anywhere: Watermelon, Onion & Feta Salad

This is one of our lighter meals, and it's perfect when we're in a hurry and want something quick, easy, and delicious. A refreshing combination of sweet watermelon, tangy feta, red onion, and fresh mint makes it a meal we can put together in minutes.

Aisle Be Miles Away: Eggplant & Rice

When we don't have any produce in the Airstream and a grocery store is far away, we always have what we need for this meal—well, except for the fresh parsley, which is optional. This is a one-pot meal for two. The eggs finish cooking right in the rice mixture, keeping the preparation simple and the cleanup manageable.

Bean There, Driven That! Red Beans & Rice

This is the closest recipe we have found to real New Orleans red beans and rice that you might find on Bourbon Street. All the flavor and only 600 calories per serving. Sî bon!

Fowl Play on the Freeway: Chicken Shawarma

We marinate chicken thighs with shawarma spices, lemon juice, olive oil, and onion, then roast everything together. Alongside, we make a cool tzatziki sauce and a fresh Mediterranean salad. The chicken can marinate overnight, so this is a meal we can start well ahead of dinner.

Hello Sunshine Salmon & Taters

A little sunshine on the dinner plate! We toss warm potatoes with a citrus sauce, then use the rest to finish pan-seared salmon. Tangerine juice, lemon, garlic, red onion, and cilantro bring a bright, fresh flavor to the whole meal.

Hominy on the Range: Pork Pozole

We simmer cubes of pork with onion and garlic, then finish the soup with white hominy and a blended salsa verde mixture. We serve the cilantro, radishes, and avocado in separate little bowls so each of us can add the garnishes we like.

Hot Wheels, Cold Soup: Gazpacho

We blend this gazpacho in two batches, leaving the vegetables in small pieces rather than making a completely smooth soup. After an hour in the refrigerator, we serve it in chilled bowls with sliced avocado and parsley.

Jammin’ on the Bayou: Jambalaya

I'm Cajun, so jambalaya is practically a family obligation. Smoked sausage, chicken, shrimp, rice, and a little Louisiana attitude all come together in one skillet. After all, you can take the Cajun out of Louisiana, but you'd better not take the jambalaya out of the Cajun.

Lettuce Hit the Road! Turkey Wraps

This is our attempt to recreate one of our favorite meals from 30 years ago at P.F. Chang's. The fun is scooping up some seasoned turkey, tossing it into a lettuce leaf and taking in all the wonderful flavors.

Nekid Lady Greek Pasta Salad

The name comes from Nekid Lady Falls, the Smoky Mountains cabin belonging to Carmen's sister Deborah, whose recipe inspired this Greek pasta salad. Made mostly with pantry staples and canned ingredients, it's an easy, flavorful meal to prepare ahead for picnics, brewery visits, or those nights when you just don't feel like cooking.

Oat & About: Savory Loaded Oats

We like the sausage really crispy and the oats creamy — not thick and gluey. Add the vegetables and cheese, and oatmeal becomes a savory meal instead of the usual sweet breakfast.

Pollo the Sun: Arroz con Pollo

We love this chicken-and-rice dish. Using supermarket rotisserie chicken saves time, while RO*TEL, jalapeño, and a well-seasoned broth give the rice plenty of flavor. Everything finishes together in one pan, making it a satisfying meal for two.

Reel Good Road Food: Tuna Casserole

Tuna casserole has come a long way from the canned-soup concoctions of yesteryear. Ours is loaded with colorful vegetables, spiral pasta, and a homemade gravy, then tossed with Pecorino Romano. It's comfort food with a little swagger—and a hot yellow chili pepper for anyone who likes to turn up the heat.

Salad Up and Ride! Niçoise

This is how we make Niçoise Salad for two, with tuna, potatoes, green beans, eggs, and plenty of fresh vegetables. We arrange everything over lettuce, then finish with a mustard and thyme dressing. It's a meal we enjoy as much for its presentation as for its flavor.

Shrimply Passing Through: Shrimp & Veggies in Jalapeño White Sauce

We like the vegetables soft, but not mushy. The shrimp goes in last, followed by a jalapeño white sauce that brings everything together in the same skillet.

Side-of-the-Road Egg & Onion Sandwich

This is our favorite mid-day road-side meal. It’s more satisfying than junk food. If times get hard, we could sell these babies at truck stops. The tang from the mustard blends so well with the onions and sharp cheese. It’s a flavor bomb. And with the egg, it’s an over-the-top pleasure to dredge the buttery crust into the yolk. Have plenty of napkins ready for this one!

Skewer We Going Next? Veggie & Halloumi Kabobs

I like to get my hands into the marinade to make sure everything is well coated. These kabobs cook on our griddle, and if the skewers aren't cooperating, I'm not above taking everything off and finishing it directly on the cooking surface.

Soup-er Highway: Chicken Noodle Soup

A can of chicken isn't the whole story here. We give it a potful of garlic, shallot, thyme, sherry, and spiral pasta, then finish each bowl with sour cream and parsley. Not bad for a soup that starts with a can!

Stir Crazy on the Open Road: Turkey & Rice Stir-Fry

Who says ground turkey has to be boring? A little ginger, lemongrass, sesame oil, and a sizzling skillet give this dish plenty of personality. Pile it over rice, scatter on some green onions and sesame seeds, and keep the Bragg’s handy for anyone who wants an extra splash.