I did some more thinking about this. Are you able to put some things in your freezer before leaving, rather than getting everything at the store when you get there? If so, I suggest doing a couple things I do. Fry up several pounds of hamburger & then put it into a colander to drain. Put it into zip-loc bags in meal-sized portions, squeeze out the air & lay flat when freezing. You'd be surprised at how little space the cook meat will take compared to when it's raw. For chicken, I do mine in the crockpot but you could just cover in water & cook a couple hours until it's done enough to shred...either with 2 forks or cool & use your hands. Freeze the same way. This would also cut down on your prep time while on vacation.
Will your family eat stuffed peppers? The fresh peppers would keep nicely & then if you make it meatless, you'd just need jarred spaghetti sauce & rice basically. Spaghetti would be good & you could get sauce with meat or just serve it with lots of Parmesan.
I've also looked for some recipes that might help out. I'm sure your refrigerator isn't too large either in the RV, but if you can take a bunch of eggs you could make a quiche for an evening meal. These recipes aren't ones I've tried, but sound good & should work for your purposes:
Hungarian Noodle Bake
4 ozs fine noodles
1/4 C finely, chopped onion
1 clove garlic, minced
1 T. butter
1 12 ozs carton (1 1/2 C.) cream-style cottage cheese
1 C. dairy sour cream
1 t. Worcestershire sauce
Dash bottled hot pepper sauce (only a dash)
2 t. poppy seed
Cook noodles in large amount of boiling salted water till tender; (I usually bring water to a boil, add the noodles and let it come back to boil and then turn it off and cover the pan for about 15 mins.) Drain.
Cook onion and garlic in butter till tender. Combine noodles and onion mixture with remaining ingredients, 1/2 t. salt, and dash of pepper. Turn into greased 10x6x1 1/2 inch baking dish. Bake at 350 for 25 mins or till hot. Sprinkle with paprika. Pass grated Parmesan cheese. Serves 6
Golden Cheese Bake
Cook 3 c. shredded carrots covered in 1 c. water for 10 minutes; drain. Combine with 2 c. cooked long-grain rice, 6 ozs processed American cheese, shredded (1 1/2 c.), 1 c. milk, 2 beaten eggs, 2 T. minced onion, 1 t. salt, and 1/4 t. pepper. Turn into 1 1/2 quart casserole dish. Top with additional 1/2 c. shredded cheese. Bake uncovered at 350 about 1 hr. Serves 6.
Crabmeat and Artichoke Casserole
Drain 2 cans artichoke hearts. Cut each in half and put in the bottom of a
casserole dish. Next layer 1lb fresh white crabmeat. Next layer sliced
fresh mushrooms. Cover with sauce . Sauce: 4tabsp. butter, 4tabsp. flour,
1/2teasp. salt 1/4teasp.pepper,1/4teasp. Creole seasoning, 1 cup heavy
cream, 1tabsp. Worcestershire sauce, 1/2 cup dry white wine. Sprinkle
with parmesan cheese and paprika. Bake 350 20 to 30 min.
Cozy Orzo
1 lb. room-temperature cottage cheese
1 tsp. salt
1/4 cup minced chives or scallions
1 tsp. grated lemon zest
Black pepper to taste
1/2 lb. orzo (rice-shaped pasta)
1 cup frozen peas
Grated pecorino or Parmesan cheese for the top
Combine the cottage cheese, salt, chives or scallions, lemon zest and black pepper in a medium-sized bowl. Mix well.
Cook the orzo in plenty of rapidly boiling water until it is tender. Place the peas in a colander in the sink, and drain the pasta right onto the peas (this will defrost the peas and cook them slightly).
Shake off the excess water, transfer the orzo and peas to the cottage cheese mixture, and stir gently. Sprinkle with grated pecorino or Parmesan, and serve warm or at room temperature in bowls.
Makes 4 to 5 servings.
You could do lots of burrito, taco type stuff. Taco soup omitting the ground beef. 
