I think cooking on the road for me has always depended on the situation.
I am one of those primarily weekend (or mid-week through the weekend) campers, mainly because I still have a 9-5 job where I have to show up now and then. But if I were traveling a lot or for an extended period, I would likely keep certain kitchen basics on hand, and replenish fresh stuff along the way.
In the Sunspot, which has a galley that's primitive by comparison to a more modern trailer or motor home, storage is tight. No fridge. No microwave, or oven. I work out of a cooler (which, with careful use and timing of block ice purchases, I can keep cold for 4-5 days.) Anything that doesn't absolutely require refrigeration is kept in my Rubbermaid tote 'pantry,' and extras spill over into the tow vehicle (truck) But my kitchen is non-electric dependent--I have a propane stove, a grill, a dutch oven and charcoal. If I know I'm going to have electricity available (still rewiring my own system), I sometimes bring a crockpot or covered electric skillet. I can do some cooking from the inside living area of the Sunspot, but I mainly cook and prep in the open-ended galley, under a canopy, occasionally using the picnic table and/or grill and always using a wash-house for cleanup if it's provided at the camping spot...just like tent camping.
How much do I prep at home in that situation? Not a lot. I make a good list. I make sure I have the spices and fresh stuff I need in the cooler, and I repackage dry stuff. If I'm going to make a spiced rice, for instance, I may combine the spices ahead of time, and then pack them in a small bag inside the container with the rice. If I've got something in the fridge that isn't going to last until I get back, I try to incorporate it into my menu for the trip and it goes in the cooler. But unless it's going to save me time and space both at home and at camp, I don't make what I plan to eat ahead of time...I bring the simple stuff I need to put things together, plan for things which can combine in various ways depending on my mood and the weather, and then make the actual meal at camp.
Now--once a year, I also go camping in a 28-30 foot rented travel trailer with a full kitchen (oven, stovetop, microwave, refrigerator and freezer.) I go with four or five friends, and we spend the whole 6 days relaxing, enjoying each other and entertaining anyone who stops by. After doing this for a lot of years, we tend to divide up the days and types of meals, and assign them to various people--and to save space, we try to limit ourselves to only bringing what we need to make our own dishes or assigned meals. Some people prep their entire meals ahead of time and bring them to camp frozen (which is a problem--a travel trailer freezer ain't a home freezer.) So we also usually keep four or five coolers iced and use them for extra perishable storage, beverages, the stuff frozen in serving dishes that didn't fit in the freezer, etc.
After a lot of years doing it, I'm in charge of something to eat as people arrive on day 1, and for breakfasts and the mini-meals we grab for lunches. I am the one who usually goes to meet the trailer delivery, so I usually try to choose something that can 'hold'. Some of us have been known to arrive at camp well after dark.
I'll make a simple homemade soup that cooks in my crockpot all afternoon, and have on hand the stuff for hot paninni sandwiches made to order on the George Foreman as people arrive and get unpacked. I've made chili in the crockpot or even picked up four dozen chicken wings and made a fresh salad, too. Then for the rest of my meals, I tend to cook right there in camp. I'll make breakfast casseroles which can cook all night in the crockpot and are hot and ready so that people can grab them before racing out to their 7 a.m. ring calls. I bring the ingredients I need to make whichever soup(s) have been requested (we have a rotation of favorites). And if I'm assigned a dinner, I bring the ingredients and prep them at camp. We run a pretty active kitchen--and if you show up for dinner, I might just hand you a cutting board and ask you to help make the salad or the appetizers.
I also keep the camp kitchen--a Rubbermaid tote filled with basics. It's got our list of absolutely essential spices, a couple cans or boxes of broth, dried pasta and a jar of sauce just in case, sugar and sweeteners, coffee and tea, cocoa, peanut butter and jam, that kind of stuff. So if someone has forgotten something, or we need an emergency extra dish, I or one of the other excellent cooks I camp with can put something together from the pantry plus what we've got in the coolers (fresh veggies, cheeses, fresh proteins, etc.)
But the joke from the folks from whom we rent the trailers (we've been working with them for 8 years now) is that they rely on us to actually test the oven and other appliances...since few other people ever use them. It's a rare trip that we don't bake at least one pie, christening the oven. One year I gifted them some of my older pots and pans that were size appropriate for the trailer. My friend Dottie always brings her cast iron skillet, and it's a rare trip where we don't go through at least two pounds of bacon, a couple dozen eggs, a pound of coffee, and a couple quarts of half and half.
Yep---while I make a good list ahead of time and try to pare down to a basic pantry, whether in the primitive Sunspot or the fully equipped trailer, I am usually a prep-it-there kinda camper.