Over the years that I've been camping in a teardrop trailer, I've seen a large variety of meals prepared out of the back of a teardrop galley. Everything from bread and cookies out of camp ovens to appetizers and full course meals. We've done our fair share of major cooking, but sometimes you just want a quick, simple meal at a rest stop or after a long day of exploring.
You will need a basic propane stove or grill for each of these meals. We have a Coleman 2-burner stove with a grill that allows us to cook two dishes at once for a little variety. We can either do the cooking in the galley or on a small table near the galley. If we do this, we use the galley counter for food prep. This usually attracts a lot of attention in parking lots and rest stops.
Burgers and grilled veggies
One of the best camp foods is still one of the easiest to make. The good old burger (meat or veggie) can either be cooked on the grill or in a pan. You can then use the grill for some veggies like peppers, asparagus or corn on the cob.
Quesadillas or grilled cheese and soup
The ultimate comfort dish. We always have tortillas with us and fill them or bread with cheese and ham or prosciutto for the ultimate grilled sandwich. You can also grill up a tuna fish sandwich as well. The other burner can then be used for tomato soup.
Salmon fillet and couscous
This meal is done in about 15 minutes flat. Grill the salmon over the grill pan and cook some packaged couscous in a pot on the other burner. Top the salmon with some mango or tomato salsa.
Heat up those handy corn or flour tortillas in some aluminum foil on the grill and cook up some ground beef, ground turkey or even pre-cooked chicken in a pan. Top each taco with premade salsa, quacamole or sour cream.
This is a great way to get both your protein and veggies together on the same dish, but just be sure you pack some metal skewers. Spear some cubed beef, pork or chicken on the skewers with mushrooms, onions, tomatoes, peppers and pineapple and grill. The other burner can be cooking up some couscous, orzo pasta or rice. Top both the side dish and the kabobs with tzatziki made with yogurt and cucumber.