Rainy day? Maybe trying to eat healthier? Or perhaps there’s just no takeout place nearby? As an RVer, great takeaway isn’t always easy to get. But that’s okay, because you can make your own “better than takeout” meals right in your RV!
These recipes will satisfy your cravings and give you control. Plus, we’ve made sure that the three we’ve picked are easy to make, even in an RV. Enjoy them with your favorite tweaks and give this post a share with someone else who could use some new recipes.
3 Easy Takeout Alternatives
1. Beef and Broccoli
Chinese restaurants dominate the carryout scene. But many fan favorites are easy to replicate at home. Not only will you have constant access to your favorite dish, you can control what goes into it. Like it spicier? Add a red chili or two. Minimizing salt? Try low sodium soy sauce.
It’s easy to make better than takeout beef and broccoli. This recipe is great as is, but it’s also an excellent blank canvas. Enjoy it however you like!
Recipe borrowed from Tasty.
- 2 pounds boneless beef chuck roast, sliced into thin pieces
- 1 cup beef broth
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 4 tablespoons cornstarch
- 1/4 cup water
- 1 head broccoli, cut into pieces
- Cooked white rice, for serving
- In the crockpot, whisk together the beef broth, soy sauce, sesame oil, garlic, and brown sugar.
- Toss the sliced beef in the liquid until well coated.
- Cover with lid and cook on low heat for four hours.
- After four hours, whisk the cornstarch and water together in a small bowl. Pour into the crockpot, add the broccoli, and stir to combine.
- Cover with lid and cook for 30 minutes until broccoli is tender and sauce is thickened.
- Serve with white rice.
2. Burrito Bowls
Burrito bowls are less a recipe and more a loose structure. They’re so versatile that you can make them with whatever you have on hand. And best of all for RVers, burrito bowls are one of the easiest better than takeout meals you can make.
- Cooked white or brown rice, for serving (try flavoring your rice with lime and cilantro)
- Black or pinto beans
- Choice of protein (chicken, ground beef, chorizo, tofu, etc. Just remember to season with Mexican spices!)
- Sour cream
- Diced tomato
- Guacamole or diced avocado
- Shredded Monterey jack cheese
- Any other favorite toppings
- Start with a base of rice, then add black beans, protein, salsa, and cheese.
- Add other toppings as desired. Enjoy!
3. Chicken Tikka Masala
Indian dishes are undoubtedly delicious, but some can be tricky to make. Chicken tikka masala, though, is very easy. The recipe features all the warm, comforting spices you crave in a creamy orange sauce. It’s the perfect meal for a better than takeout night.
Do note that the chicken needs time to marinate before you cook. So this does require just a bit of advance planning.
Recipe borrowed from Bowl of Delicious.
- 1 ½ pounds chicken breast or thighs, cut into 1-inch cubes
- ½ cup Greek yogurt
- 5 tablespoons garam masala, divided
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons butter, divided
- 1 onion, diced
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 14 ½ ounces crushed or pureed tomatoes
- ¼ teaspoon cayenne pepper
- ½ cup heavy cream or coconut milk
- Naan bread or white rice, for serving
- Marinate the chicken in ½ cup Greek yogurt, ½ teaspoon garam masala, one teaspoon salt, and ¼ teaspoon black pepper for at least 20 minutes, preferably overnight.
- Heat two tablespoons butter in a large, deep skillet or pot over medium-high heat.
- Brown the marinated chicken on both sides over medium-high heat, about 2-3 minutes per side. The chicken doesn’t need to fully cook at this step, you’re just browning it.
- Remove the chicken and set aside.
- Turn the heat down to medium and add the remaining two tablespoons of butter. Sauté the onion in the butter until very soft, about five minutes.
- Stir in the remaining one tablespoon garam masala and cayenne pepper. Sauté for a minute or so, until spices are toasted and fragrant.
- Add the minced garlic and ginger and sauté for about one minute, or until fragrant.
- Pour in the crushed tomatoes and add the browned chicken. Bring to a gentle simmer, cover, and cook on low for about 15 minutes, or until the chicken is cooked through.
- Stir in the heavy cream and adjust seasoning as necessary.
- Serve warm with rice or naan.
We hope you’ve enjoyed these better than takeout meals. Even while RVing, they’re easy enough to make. And if you know someone else who could use some easy recipes right now, give this post a share!