Italian Stuffed Peppers

Try this recipe for Italian Stuffed Peppers the next time you’re out on the road this summer. They’re great for lunch or dinner and as the main course or a side. You can also modify them to your heart’s desire, changing out the meat, cheese, and seasoning to suit your taste.

Italian Stuffed Peppers

Ingredients

  • 5 bell peppers
  • 2 TBSPs olive oil
  • 16 oz Italian Seasoned Ground Turkey
  • 8 oz microwave beef seasoned rice, cooked according to package instructions
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 TBSP dried parsley
  • 1/2 TBSP dried basil
  • 1 1/2 cups pasta sauce
  • 2 cups mozzarella cheese, divided

Directions

  1. Preheat your oven to 350 degrees.
  2. Cut the tops off of the peppers, removed the ribs and seeds, and then dice the tops of the peppers.
  3. Heat a large skillet over medium heat, add olive oil. Add the chopped bell peppers, and saute until soft, about five minutes.
  4. Add the Italian Seasoned Ground Turkey, and break up as you cook it. Season with garlic powder, onion powder, dried parsley, and dried basil. Cook until the meat is no longer pink. Remove the skillet from heat.
  5. Stir in the cooked rice, pasta sauce, and one cup of the mozzarella cheese. Divide the mixture between the five hollowed out bell peppers. Top with the remaining cheese. Bake uncovered for 25 minutes. Serve immediately.

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Try This Easy Macaroni Salad Recipe in Your RV

Macaroni salad is a great summertime dish whether you serve it as a side or as a main dish. It’s light, cool, and refreshing, which is perfect for a hot day, especially around lunchtime when the sun is at its hottest.

Try this refreshing recipe the next time you’re at the RV park and the weather is heating up. It doesn’t take long to make, so you can whip it up fast and get back to doing what you love.

Classic Macaroni Salad

Ingredients

  • 8 oz. dry elbow macaroni
  • 1/2 cup mayonnaise
  • 1/2 cup fat free or low fat plain Greek yogurt
  • 1 1/2 Tbsp white wine vinegar
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • Salt and freshly ground black pepper
  • 2 steamed or hard boiled eggs, peeled and chopped
  • 1 cup diced red bell pepper
  • 1 cup matchstick carrots, roughly chopped
  • 3/4 cup diced celery
  • 1/4 cup diced red onion
  • 1 Tbsp minced fresh parsley

Directions

  1. Cook macaroni in salted water according to directions on package. Drain and rinse with cold water until completely cool. Let drain very well.
  2. In a medium mixing bowl stir together mayonnaise, Greek yogurt, vinegar, mustard, honey, and season with salt and pepper to taste.
  3. Add well drained macaroni to a large mixing bowl along with eggs, bell pepper, carrots, celery and onion. Pour dressing over top, add in parsley and toss mixture to evenly coat. Serve or store in refrigerator up to 1 day.

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Fresh Strawberry Pie in Your RV

This delicious strawberry pie recipe is perfect for summer. From a satisfying dessert after lunch to a late night treat, strawberry pie just screams “summer.” You can eat a slice by itself or dress it up with some whipped cream and a scoop of ice cream.

The best part is that you can make this strawberry pie in your RV’s kitchen without any issue. Try finding fresh strawberries while you’re out on the road traveling: summer is their season and many farms will allow you to go pick your own.

Fresh Strawberry Pie

Ingredients

  • 9 inch pie crust
  • 4-6 cups fresh strawberries, quartered and hulled
  • 1 cup water
  • 1 cup sugar
  • 1 3oz. box of Strawberry Jell-O
  • 3 tablespoons of cornstarch

Directions

  1. Bake pie crust in 9 inch deep pie dish and set aside to cool.
  2. Put the water, sugar and cornstarch in a saucepan and bring to a boil.
  3. Whisk constantly until it become thick. For about 3 minutes.
  4. Then whisk in the Jell-O and cook for a minute longer.
  5. Remove from the heat and let cool for about 15min
  6. As the glaze cools, place strawberries straight into the pie crust.
  7. Pour the glaze over the strawberries.
  8. Refrigerate until set.

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Try Making These Versatile Meatballs in Your RV

Meatballs are a hearty comfort food that the whole family will love. These versatile meatballs can be made in large batches and used for a variety of things, including sandwiches, pastas, and even a la carte.

Meatball Parmesan Bake

Ingredients

  • 1/2 lb ground pork
  • 1/2 lb ground beef
  • 1/2 lb ground veal
  • 6 cloves garlic minced
  • 1 cup Italian breadcrumbs
  • 1/2 cup milk
  • 1/2 cup shredded Asiago cheese
  • 1/2 cup shredded Parmesan cheese
  • Handful of fresh parsley chopped
  • 2 eggs
  • salt and pepper to taste
  • 1-2 jars of marinara sauce of your choice
  • 1 – 1 1/2 cups shredded Italian blend cheese or shredded mozzarella
  • Drizzle of olive oil
  • 1/2 tsp Italian seasoning
  • Fresh basil minced (for garnish)
  • Fresh parsley minced (for garnish)

Directions

  1. Preheat oven to 400 degrees F. Line an oven safe skillet with foil and set aside.
  2. In a small mixing bowl, mix breadcrumbs and milk. Set aside.
  3. Mix ground meats, garlic, breadcrumb mixture, Asiago and Parmesan cheese, parsley, eggs, salt and pepper, by hand until just combined, being careful not to over-mix.
  4. Use a small cookie scoop and form ping pong ball sized meatballs.
  5. Spray prepared foil-lined skillet with cooking spray and place formed meatballs on the foil.
  6. Bake for 20 minutes.
  7. Lower oven temperature to 375 degrees F.
  8. Place meatballs on a plate and remove foil from skillet.
  9. Pour about 1/2 cup marinara sauce in the bottom of the skillet and spread to cover.
  10. Place meatballs in skillet in a single layer.
  11. Pour remaining marinara sauce over the top of the meatballs, then sprinkle shredded Italian cheeses over the top, so all the meatballs are covered in cheese.
  12. Drizzle a little bit of olive oil over the top of the cheese, then sprinkle with Italian seasoning.
  13. Cover skillet with another piece of foil and bake for 20 minutes.
  14. Remove foil and bake, uncovered, for another 20 minutes.
  15. If desired, broil the dish for a minute or two after baking.
  16. Garnish with fresh basil and parsley if desired.

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National Salad Month Recipe

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It’s National Salad Month, so why not celebrate by making this delicious recipe in your RV while you’re out on the road? The best thing about this recipe is the room you have to customize it. Top it the way you want to; no matter what, it’ll be tasty, refreshing, and just a little bit spicy.

Buffalo Chicken Taco Salad

Ingredients

  • 1 cup (8 oz) cooked chopped/shredded chicken
  • 3 tbsp hot sauce (like Frank’s Red Hot)
  • 2 tbsp butter
  • 6-8 oz chopped romaine lettuce
  • 1 jalapeno, sliced
  • 1/2-1 cup chopped/diced tomato
  • 1/4-1/2 cup black beans, drained and rinsed
  • 1/4-1/2 cup shredded cheddar cheese
  • 6-8 cheesy tortilla chips

Suggested Toppings

  • fresh avocado
  • sour cream
  • fresh cilantro
  • guacamole
  • pico de gallo
  • salsa
  • lime wedges

Directions

  1. Prep your chicken and chop your veggies for the salad.
  2. Melt butter and combine with hot sauce, whisking to mix.
  3. Pour sauce over chicken and serve over lettuce with all your favorite toppings.
  4. Drizzle with dressing of choice (ranch with a drizzle of hot sauce is the “official” dressing).

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Delicious Recipes For Memorial Day Weekend

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Campgrounds are full of festive travelers for Memorial Day weekend. Cookouts and get-togethers are traditional Memorial Day activities, but instead of grilling up the usual burgers and hot dogs, try these new delicious recipes to spice up your celebrations this year.

Mouthwatering Beer Brats

What you’ll need:

  • 4 cans of beer
  • 1 large onion (diced)
  • 10 bratwurst
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 2 teaspoons red pepper flakes
  • 1/2 teaspoon ground black pepper

Cooking instructions:

  1. Preheat your grill to medium-high heat. Oil the grate lightly.
  2. In a large pot, combine the beer and diced onions. Bring them to a boil.
  3. Drop the bratwurst into the beer and stir in the garlic powder, salt, red pepper flakes and black pepper.
  4. Reduce the heat to medium and allow the brats to cook for another 12 minutes.
  5. Remove the bratwurst from the mixture and set them aside. Continue cooking the onions in the beer mixture.
  6. Cook the bratwurst on the grill for five to ten minutes or until fully cooked.
  7. Serve with the beer mixture on top.

Cold Southwestern Salad with Feta

What you’ll need:

  • 1 can black beans (rinsed and drained)
  • 1 large green bell pepper (chopped)
  • 2 fresh tomatoes (chopped)
  • 1 cup fresh sweet corn (cut off the cob)
  • 1 jicama (peeled and minced)
  • 1 bunch green onions (sliced)
  • 1 jalapeno pepper (minced)
  • 1 package crumbled feta cheese (8 ounces)
  • 1 pinch sea salt
  • 1 clove garlic
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon black pepper
  • 1 cup olive oil
  • 1 teaspoon Dijon mustard

Cooking instructions:

  1. Mix the beans, bell pepper, tomatoes, corn, green onions, jicama, jalapeno pepper and feta in a large bowl.
  2. Mash the salt and garlic together.
  3. Whisk the mashed garlic, mustard, lime juice and pepper together in a small bowl. Slowly stir in the oil as you whisk.
  4. Whisk until the mixture is smooth, then drizzle it over the salad in the large bowl.
  5. Chill overnight, then serve.

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Make Your Own Pigs in a Blanket

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These easy, crowd-pleasing cheesy pigs in blankets are just the thing if you’ve got a horde of hungry mouths to feed. From entertaining guests to satisfying your hungry teens, this recipe is sure to be your go-to when you’re out on the road in your RV and need to whip something up fast.

Cheesy Pigs in Blankets

Ingredients

  • 2 tubes of crescent rolls (8 each)
  • 1 package lil smokies (~30)
  • 3 oz. cheddar cheese, sliced

Directions

  1. Preheat oven to 375 degrees F.
  2. Open crescent roll tube and roll out dough.
  3. Cut each slice into three even pieces, starting at the top and going down to the point.
  4. Put a lil smokie and a piece of sliced cheddar at the top of the dough slice and roll down.
  5. Place on a parchment paper-lined cookie sheet.
  6. Repeat process for the remaining lil smokies.
  7. Bake for 10-12 minutes until cheese is melted and the rolls are golden brown and crispy.

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Try Making Pecan Pie Muffins

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The next time you want a filling and delicious breakfast or snack, try making these pecan pie muffins in your RV. They’re great for traveling, whether on the road or on a hike.

Pecan Pie Muffins

Ingredients

  • 1 cup packed light brown sugar
  • ½ cup all-purpose flour
  • 2 cups chopped pecans
  • ⅔ cup butter, softened
  • 2 eggs, beaten

Directions

  1. Preheat oven to 350 degrees F. Grease mini or regular muffin cups generously. Grease them well or they will stick. In medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together. Stir in dry ingredients just until combined.
  2. Spoon batter into muffin cups about ⅔ full. Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out.

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Grilled Herb Chicken & Potato Foil Packs

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Great over an open fire, these foil packs make a filling lunch or dinner. You can even modify it by adding or subtracting the veggies that each person likes. Throw anything in and it’ll cook right up alongside the chicken.

Grilled Herb Chicken & Potato Foil Packs

Ingredients

  • 6-8 boneless skinless chicken thighs OR 4 boneless skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon dried dill
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons oil
  • 1-1½ pound potatoes (red or gold potatoes work best in this recipe), thinly sliced (about 2 cups potato slices)
  • 1 cup sliced mushrooms

Directions

  1. Stir together seasonings and set aside. Add oil to a bowl along with chicken, potatoes, and mushrooms and toss to coat everything in the oil.
  2. Lay out 4 12×12 sheets of nonstick foil on a flat surface. Divide chicken, potatoes, and mushrooms between each of the foil sheets. (If using thighs there should be 1-2 per foil sheet, if using breasts there should be 1 per foil sheet) Sprinkle with seasoning mixture.
  3. Fold foil over the chicken-potato-mushroom mixture and scrunch the ends of the foil together to close off the foil pack.
  4. Place foil packs on preheated grill and cook for about 10-15 minutes, then flip and cook another 5-7 minutes. Check the chicken for doneness, once cooked through, garnish with fresh herbs if desired (such as thyme, rosemary, or oregano) and serve immediately.

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Try Making Some Pie on Your Next RV Trip

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If you’re out on the road and your sweet tooth attacks, try making this pie recipe when you get to the RV park or campground.

Cranberry Cheesecake Pie

This cranberry cheesecake pie recipe takes a bit of effort to make, but the result speaks for itself. Wow your travel companions with this delicious dessert.

Ingredients

For the cranberry filling:
  • 8 ounces cranberries
  • 6 tablespoons granulated sugar
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1/2 cup water
For the crust and crumb topping:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
For the cheesecake:
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Directions

To make the cranberry filling:

Combine cranberries, sugar, zest, juice and water in a heavy saucepan. Bring to boil over medium-high heat. Then, decrease heat to medium-low and simmer for 10 minutes or until cranberries are soft. Set aside to cool.

To make the crust:

Preheat oven to 350°F.

Whisk together flour, sugar, baking powder and salt. Add butter and mix with pastry blender or fork until mixture is crumbly and holds together when pinched. Set aside 1/2 cup of mixture.

Transfer remaining crust mixture to 9-inch pie or tart pan. Press crust firmly and evenly into pan. Bake for 10 minutes. Then, set aside to cool slightly.

To make cheesecake filling:

Place cream cheese and sugar in large mixing bowl. Using electric mixer on medium speed, beat until light and fluffy. Add egg and vanilla, and mix until combined and smooth. Pour cheesecake filling over slightly cooled crust. Spread evenly.

Drop cranberry mixture by teaspoonfuls over cheesecake filling, leaving about 1/2-inch border around edges.

Crumble remaining crust mixture over top of cranberries.

Bake 30 to 35 minutes, or until edges are golden brown and cheesecake filling is set.

Cover and refrigerate for at least 2 hours before serving. Keep refrigerated.

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