I found some great hints from “vagabonde.hubpages.com” about living in a rv without refrigeration (unfortunately the page is no longer available):
“I stock what I need for those 14 days plus I always have a weeks worth of what I call emergency meals. These include canned stew, peanut butter, Ramen noodles, canned vegetables, macaroni and cheese, and pasta. I don’t like to eat too many prepackaged foods because they always contain way too much sodium. So, I mix them with better fresh food and save them for emergencies. When I plan a meal for lunch or dinner, I actually start with pasta, potatoes, rice, or dry beans.”
My buying is a bit different I love spam and dislike mac and cheese. The pasta I buy is that oven ready lasagna. It gets dropped into soups and is ready very quickly.
“I visit the grocery store every 2 weeks and buy a selection from the following list: onions, eggs, carrots, celery, tomatoes, fresh corn, squash, zucchini, cucumbers, watermelon, cantaloupes, hot peppers, fresh fruit. What I buy depends on what is in season at that time and location. I use the fresh vegetables in stews, soups, and pasta dishes. When I visit the store, I also purchase a frozen meat, fish or seafood that is placed in an ice chest and cooked that day.
Hint: Most fresh produce keeps better if you first soak it several minutes in a mold-killing solution of one tablespoon bleach per gallon of freshwater. Be sure and dry it in the sun. Green tomatoes, apples and most citrus fruits keep best when wrapped individually in newspaper and stored separate from other vegetables.”
I eat fresh things first. Cabbage lasts for a long time if you peel the leaves off that you want to cook with. Cutting a cabbage means that I have to eat the cabbage two days in a row. Sweet potatoes are great flavor boosters to whatever you are cooking.
You will figure it out. Promise!
Canned tomatoes with Hatch chilies, fresh avocado, fried tortillas, canned pinto beans, siaracha. Heavenly!