For a fun twist on a classic dish, try these meatloaf muffins. They can be made with ground beef, chicken or turkey depending on your preference. What's more, these muffins are topped with mashed potato "icing," so each one is like a bite-sized version of a meatloaf dinner. Kids and adults alike will love this easy recipe!

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Meatloaf Muffins

Things You\’ll Need

• 1 pound lean ground beef, chicken or turkey

• 1/2 medium yellow onion, finely diced

• 1/2 cup carrots, peeled and finely diced

• 1/2 cup celery or green bell peppers, finely diced

• 1 teaspoon jarred minced garlic (or 2 to 3 fresh cloves)

• 1 cup breadcrumbs

• 2 eggs

• 2 tablespoons Worcestershire sauce

• 3/4 cup ketchup

• 1 teaspoon dried oregano

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• Oil or butter

• Parsley (for topping)

Step 1

Preheat the oven to 350°F. Grease a 12-cavity muffin tin. In a medium pan over medium-high heat, add about 1 tablespoon of oil or butter. Cook the onions, carrots and bell peppers (or celery) for 5 to 7 minutes or until slightly tender. Add the garlic and cook for another 30 seconds.

Step 2

Transfer to a large bowl. Add the ground meat, breadcrumbs, eggs, Worcestershire sauce, 1/4 cup ketchup and spices.

Mix until evenly combined.

Step 3

Scoop into the muffin tin, pressing down to pack in the mixture. Fill each cavity until it is just about full. Top each muffin with about 1 tablespoon of ketchup.

Bake for 20 to 25 minutes or until the meat reaches an internal temperature of 165°F.

Mashed Potatoes

Things You\’ll Need

• 1 1/2 pounds potatoes, peeled and cubed

• 1/2 cup milk (dairy or plant-based)

• 2 tablespoons butter

• 1/2 teaspoon salt

Tip

Pressed for time? Use instant mashed potatoes instead.

Step 1

Add the potatoes to a large pot and cover with water. Place over high heat and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes or until the potatoes are tender and easily pierced with a fork.

Step 2

Drain the potatoes, reserving some of the water for blending. Transfer to a large bowl and mash with a vegetable masher.

Step 3

Add the milk, butter and salt. Slowly add the potato water 1 tablespoon at a time as needed. Mix well and then taste and adjust if necessary. Feel free to add other ingredients, like garlic powder or chopped scallions.

Step 4

Spoon the mashed potatoes on top of the meatloaf muffins. If you'd like the traditional icing look, you can add the mashed potatoes using a piping bag. (A resealable plastic bag with the corner snipped off works just as well.) Garnish with chopped fresh parsley and serve with green beans, corn or carrots. Yum!

You'd never guess this rich, delicious and satisfying soup is less than 300 calories per bowl. Full of protein, vegetables and satisfying noodles, this will be the recipe that you look forward to making every year. No turkey? No problem! This works just as well with leftover chicken, ham or pork chops. Feel free to spice it up with chilies, sriracha or hot sauce.

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Tip

This recipe makes 4 servings!

Things You\’ll Need

• 2 tablespoons olive oil

• 1 (3.5 oz) package of shiitake mushrooms, sliced

• 1/2 yellow onion, diced

• 10 cups chicken or turkey broth

• salt to taste

• 2 packages ramen noodles (2 standard servings)

• 4 soft boiled eggs, cut in half (boil for 7 minutes, then add to ice water, peel)

• 2 cups leftover turkey

• 1/2 cup shredded carrots

• 1/4 cup chopped green onions

• 1/2 cup sliced nori sheets

• soy sauce, chili oil, sriracha for serving (optional)

Step 1: Cook Mushrooms and Onions

Heat the olive oil in a large pot over medium high heat. Add the onions and mushrooms, cooking until softened and the mushrooms have darkened. About 8 minutes.

Step 2: Heat the Broth

Add the broth, and bring to a gentle simmer. Sample the broth, adding salt to taste. The amount of salt you need will depend on the broth you use. If your broth tastes "flat" or lacking flavor, it needs salt.

Tip

Want to make the best broth using your turkey carcass? Just add the carcass, 1 onion (quartered), 4 carrots, 4 ribs celery, salt, basil and oregano to a slow cooker, cover with water and cook on low for 12 hours. Strain and add to a storage container.

Step 3: Cook the Noodles

Add the noodles to the broth. Cook until just before al dente (2-3 minutes).

Step 4: Remove the Noodles

Once the noodles have cooked, remove and add to a bowl or storage container. This will prevent the noodles from overcooking and becoming mushy. Store any leftover ramen noodles separate from the broth. You can add the turkey, carrots, and green onions to the broth for storage.

Step 5: Build your Bowl

Add desired amount of noodles, turkey, carrots and eggs to each bowl.

Step 6: Top with Hot Broth

Add the hot broth to each bowl (this will heat up the turkey, even if it's cold out of the fridge).

Step 7: Top with Garnishes

Add nori sheets, green onions, sriracha and soy sauce, as desired.

Chicken Marsala is an incredibly delicious Italian recipe that is surprisingly easy to prepare at home! This classic meal is made from chicken cutlets, mushrooms and Marsala wine. If you've never tried preparing a pan sauce before, this is a wonderful place to start. Whether it's for a romantic meal, entertaining guests, or simply to treat yourself, Chicken Marsala is a wonderful recipe to have on hand.

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Things You\’ll Need

• 2 to 4 boneless skinless chicken breasts

• 1/2 cup all-purpose flour

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon garlic powder (optional)

• 1 tablespoon extra virgin olive oil

• 1 tablespoon unsalted butter

• 8 ounces button mushrooms, sliced

• 3/4 cup sweet Marsala wine

• 1/2 cup chicken stock, preferably homemade or low-sodium

• 2 tablespoons heavy cream

• 2 tablespoons chopped fresh parsley

• 2 tablespoons minced fresh chives

Step 1: Gather Your Ingredients

This is a fairly straight forward recipe in terms of ingredients. However, there are a few things worth noting. If possible, try to use a good quality marsala wine, since that's such a primary flavor component of the dish. Homemade chicken stock also makes a huge difference when creating pan sauces, since the natural collagen yields a richer and more flavorful result. The reason there's an ingredient range option for the chicken is because boneless, skinless chicken breasts can vary quite a bit in size. If they're large, you can butterfly two chicken breasts and then slice each in half to create 4 servings.

Step 2: Flatten the Chicken Breasts

If the chicken breasts are very large, start by slicing them in half lengthwise. Then place on a cutting board and cover with plastic wrap. Use the flat side of a meat tenderizer or the bottom of a small saucepan to gently flatten the chicken.

Step 3: Dredge the Chicken

Place the flour, salt, pepper, and garlic powder in a large resealable plastic bag. Add one piece of chicken at a time and gently shake to dredge the chicken. Shake off any excess flour so that only a thin coating remains.

Step 4: Pan Fry the Chicken

Heat the olive oil and butter on medium-high heat in a large skillet, preferably a flat-sided one (a Dutch oven could also be used here). Cook the chicken until crisp and brown on both sides, approximately 5 minutes per side. It should be firm to the touch, and the internal temperature should be 165 degrees Fahrenheit. Remove the chicken from the pan and set aside.

Step 5: Cook the Pan Sauce

Turn the heat to low. Using the same pan, cook the mushrooms, incorporating the brown bits from the bottom of the pan. If the pan looks like it's becoming to dark, pour in approximately 1/4 cup of the Marsala wine to deglaze, scraping up the brown bits and stirring. Once the mushrooms have cooked for a few minutes, add the remaining wine. Turn the heat up to medium and let the alcohol cook out for about 60 seconds, then add the chicken stock. Let the sauce reduce for several minutes until it has thickened noticeably. Remove from the heat and stir in the cream.

Step 6: Add the Chicken Back to the Sauce

Add the chicken back to the pan. Top with the chopped parsley and chives. Serve hot.

When you think of camping, do the words comfort and convenience come to mind? They should if you're camping in an RV. Because when you Go RVing, in addition to many other amenities, you can bring your kitchen with you. And if you want to keep dishwashing to a minimum (because, who doesn't?), cooking your meals in just one pot is the best route to take.

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So, whether you use a pressure cooker, a slow cooker, or a simple skillet, this roundup of no-fuss recipes will get you on the road to enjoying easy-to-make lunches and dinners without compromising your culinary experience.

1. Gumbo Pasta

Traditional gumbo can take hours to cook, but luckily this flavor-packed version only takes about a half an hour. Better yet, it makes leftovers that'll last you for days. For spice lovers, the Cajun seasoning gives it a nice kick!

Total cooking time: 30 minutes

2. One-Pot Stroganoff

Raise your hand if you had a grandma who loved to make stroganoff. It's a classic eastern European dish that marries beef with egg noodles, mushrooms and onions, as well as a variety of flavors such as paprika and white wine. You'll only need a ¼-cup of that wine, so the rest is for you to enjoy while whipping up this dish. (As long as your RV is parked for the night!)

Total cooking time: 30 minutes

3. Butternut Squash and Sausage Pasta

The secret to this meal is using pre-cooked sausage, which eliminates the need for another pan. And if you need variety, you can even replace the butternut squash with sweet potato, or use kale instead of spinach. So go ahead and make this dish twice on your trip with a little mixing and matching.

Total cooking time: 30 minutes

4. Chili

Hey, meat lovers, one minor note about this chili recipe: it's vegan. But trust us, even without meat you'll still love this hearty, comforting dish. Try this when you're traveling during colder months—it's perfect when you're craving something warm, hearty, and satisfying. Your menu for Meatless Monday is complete.

Total cooking time: 36 minutes

5. Wild Rice Soup in an Instant Pot Recipe

Making soup in an electric pressure cooker is a game changer because it's just so easy. And this recipe shows you why: basically you pour all the ingredients in the pot and in about a half an hour later, soup's on! You'll love the slightly nutty texture of the wild rice – so healthy and filling.

Total cooking time: 35 minutes

6. Chicken and Spinach Skillet Pasta

This one-pot recipe delivers a soon-to-be-favorite meal for everyone at the table. Juicy chicken, creamy sauce, fresh spinach… it's a no-fail pasta palate pleaser. Luckily the leftovers reheat beautifully, but we'd be surprised if anything is actually left in the skillet.

Total cooking time: 30 minutes

7. Mississippi Pot Roast

If you've had a Mississippi pot roast before, you know why this recipe is so popular. However while usually cooked low and slow in a slow cooker, our version uses a pressure cooker to speed up the time. But have no fear, the flavor and tenderness of the meat isn't compromised. Serve with a salad, or use the meat for French dip sandwiches or shred it up for tacos. You can make a few meals with this one recipe. That's smart planning.

Total cooking time: 90 minutes

8. Caprese Pasta

If you're traveling during your spring break or summer vacation, this flavorful dish should definitely be on the menu. Fresh basil, fresh mozzarella, and ripe-off-the-vine tomatoes is everything you want during the warmer months. If you need some protein, simply brown Italian sausages in the same pot before adding in the rest of the ingredients. Take our word for it: This one-burner affair creates a stunning presentation.

Total cooking time: 30 minutes

When I need a great recipe for a quick-but-healthy weeknight meal, I reach for the cast iron skillet. The way it renders fat leaving behind crispy skin and juicy chicken is nothing short of miraculous, delicious and healthy — such a win/win! This recipe is great if you aren't on a diet at all, but it also fits for all your loved ones who are dairy free, gluten free, paleo and even those Whole30 people! It's also perfect for just a busy person who wants a great meal.

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Things You\’ll Need

• 2 lbs chicken thighs (bone in, skin on) about 6

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 cup chicken broth

• 2 tablespoons cornstarch (or tapioca flour)

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 tablespoon honey mustard

• 1 small lemon, thinly sliced and seeded

• 1 (15oz) can quartered artichoke hearts in water, drained

• 2 tablespoons chopped fresh parsley

Step 1

Season the chicken on all sides with salt and pepper. Put in a cast iron skillet, off heat, skin side down.

Add to medium-heat, cooking until the skin has browned and the fat has rendered, 15 to 20 minutes then flip the chicken over. Use a splatter guard if you have one.

Tip

This method of using a cold pan and low heat renders more fat, and makes the skin super crispy. If the skin sticks to the pan, don't worry — it will release once it has browned, given that your skillet is properly seasoned.

Step 2

While the chicken cooks, make the sauce. Stir together the chicken broth and cornstarch, then stir in the olive oil, garlic powder, onion powder and honey mustard. Then add the lemon slices.

Step 3

Pour off the fat that has rendered (this method will render a considerable amount of fat) then add the sauce to the pan.

Step 4

Add the artichoke hearts and simmer over medium heat until the chicken is cooked through and the sauce has thickened, about 6 minutes.

Step 5

Top with chopped parsley. Serve and enjoy!