Tall Pines, A Quiet Campsite, and Two Simple Meals
Detour ahead issue #11, A weekend at Atlanta State Park, Beef & Cheese Stuffed Peppers, Lazy Ravioli Lasagna
We just wrapped up a quiet weekend at Atlanta State Park in far northeast Texas, and I have to say—it was one of those trips that feels like a little reset. No crowds, no rush, just us, the trees, and Sheena living her best life.
If you’ve never been, this park is tucked along the edge of Wright Patman Lake, surrounded by some of the tallest, most beautiful pine trees I’ve seen in Texas. It smells like you’re walking through a Christmas tree farm, and the filtered light through the canopy makes everything feel soft and calm. It’s a peaceful little corner of the state, and we’re already talking about going back.
Park Info & Tips
Here’s the rundown if you’re thinking about visiting:
Campsite pricing: Full hookup sites with 50-amp service are just $16 per night—seriously. That’s one of the best prices we’ve found for a spot with hookups and this kind of scenery.
Day-use fee: $3 per adult, and kids under 12 are free.
Group site: If you’re traveling with friends or family, there’s a fantastic group site for $35 per day. It comes with a volleyball net, horseshoe pits, and plenty of space to spread out.
Amenities: There are picnic tables scattered under the pine trees, clean restrooms with showers, and easy access to the lake. The whole park felt really well-maintained.
Cell signal: Not bad! We had decent service with our T-Mobile hotspot (thanks, Jacob), which was a nice bonus.
We stayed in a private, shaded site that faced a pine-filled forest. There were trails to explore, and we took our lunch down to the lake each afternoon to sit by the water.
And Sheena? She ran herself ragged. She sniffed every pine needle and rolled around in the grass like she was on vacation, too. I swear that dog smiled the entire weekend.
At some point on one of our hikes, the trees went from being 100 feet tall to being about 10 feet tall. It turns out that in January of 2016, water levels on Lake Wright Patman rose to record highs and flooded the area for over four months. The tall pines died, so the Texas Parks and Wildlife Department harvested the dying pines and re-seeded and planted new native trees.
What We Cooked: Two Easy Dinners for Two
I only packed one pound of ground beef for the weekend, but we still managed to have two completely different meals that didn’t feel like leftovers at all. Night one was stuffed peppers—warm, cheesy, and loaded with southwest spices, rice, and a little marinara sauce. Classic and comforting.
The next night, I used the other half of the beef for an Italian “Lazy Lasagna” that came together with no fuss.
Even though both meals started with the same ingredients, they tasted totally different—one was fresh and veggie-forward, the other was saucy and baked with layers of pasta and cheese.
It was the perfect way to cook smart in the RV without feeling like we were eating a repeat. Both are scaled for two, so nothing went to waste, and we didn’t end up with a fridge full of leftovers.
I’ve posted the recipes below if you want to try them for yourself.
Beef & Cheese Stuffed Peppers
Servings: 2
Prep Time: 15
Cook Time: 30 minutes
Total Time: About 45 minutes
Ingredients:
Ingredients
1/2 pound ground beef
1 teaspoon salt, divided
2 large red, yellow, or orange bell peppers, cut in half from stem to bottom and cored
1 1/2 tablespoons extra-virgin oil
1/2 medium yellow onion, finely chopped
2 cloves garlic, minced
3/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/2 cup marinara sauce
1/2 cup cooked rice
1 cup shredded Monterey Jack or Cheddar Jack cheese
Instructions:
Preheat the oven to 425°F and set an oven rack in the middle position.
Line a small baking dish with aluminum foil for easy clean-up, if desired. Place the pepper halves, cut side up, in the baking dish; drizzle with 1 tablespoon of oil and sprinkle with salt.
Roast the peppers for about 10 minutes, until slightly browned and tender-crisp.
Meanwhile, heat the remaining 1 tablespoon of oil over medium heat in a skillet. Add the onion and cook until soft and translucent, 3 to 4 minutes.
Add the garlic and cook 1 minute more; do not brown.
Add the ground beef, chili powder, cumin, and oregano, and increase the heat to medium-high. Cook, breaking the meat up, until browned and almost cooked through, 4 to 5 minutes.
Add the marinara sauce and bring to a boil; reduce heat to medium-low and cook until the meat is cooked through, 2 to 3 minutes.
Add the cooked rice and ½ cup of the cheese, and stir until melted. Remove from heat.
Remove the peppers from the oven and fill with the meat mixture.
Sprinkle with the remaining cheese and return to the oven.
Roast for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling.
Lazy Ravioli Lasagna
Servings: 2
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: About 60 minutes
Ingredients:
Ingredients
1/2 pound ground beef
½ yellow onion diced
2 garlic cloves minced
3/4 jar of marinara sauce (about 18 oz or whatever is left after making your stuffed peppers)
1/2 of a 25-oz bag frozen cheese ravioli (or however many ravioli you think you will eat)
1 cup shredded mozzarella
1/4 cup shredded Parmesan
Fresh basil
Instructions:
Preheat the oven to 375°F (190°C) and lightly grease a small baking dish with cooking spray.
Heat olive oil in a large skillet over medium heat. Add diced onions and cook until soft, about 3-4 minutes. Stir in the garlic and cook for another 30 seconds, until fragrant.
Add ground beef and cook over medium-high heat until browned. Drain excess grease if needed.
Stir in the marinara sauce. Simmer for 5 minutes, then season with salt and black pepper.
Spread a thin layer of sauce on the bottom of the pan. Add a single layer of ravioli, followed by more meat sauce and shredded mozzarella. Repeat with a second layer, finishing with cheese on top.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is golden and bubbly.
Let it cool for 5-10 minutes before slicing.
Garnish with fresh basil, and enjoy!
You can find more recipes with step-by-step photos and detailed instructions on the blog.
Reader Spotlight & Community Corner
Have you ever taken one ingredient and turned it into two totally different dinners? Or maybe you’ve found a weekend getaway spot that surprised you with its peaceful views and great campsites? Whether you're cooking in an RV, downsizing your meals as empty nesters, or just trying to keep things simple at home, I’d love to hear from you.
Drop a comment or share a photo below—especially if you’ve been to Atlanta State Park or have a go-to recipe that’s perfect for two. I’d love to feature some of your favorite parks, road trip meals, and small-batch recipes in an upcoming post!
Quote of the Week
“The best kind of reset is a weekend with no agenda” - Me :)
Well, guys, that’s all I’ve got for now! Wishing you a fantastic week ahead. If you’ve enjoyed this newsletter, I’d love it if you shared it with a friend!
Spread the word – Invite a fellow food lover or travel enthusiast to join us on this journey.
And if you try a recipe, have a question, or just want to say hello, drop a comment below—I’d truly love to hear from you! ❤️