Kaneohegirlinaz
Wannabe TV Chef
My husband and I are planning another very long road trip across the country (the USA) and this time I really want to be much more prepared when it comes to meals.
On our last automobile adventure I packed lunch items, such as breads, individual chip packages, fruits, cut-up veggies, desserts and drinks. I didn’t plan any dinners though, but this go around, I want to have 3 different, comforting, semi-healthful, filling hot meals to easily re-heat in a microwave oven in the hotels that we stopped at.
We’ll be driving all day, stopping for just the night and then moving on to the next city and doing this three separate times on the way out (our final destination will be Michigan).
We DO NOT want to have to eat at any restaurants believe it or not, we want to simply relax for the evening, get cleaned up, some grub and shut-eye, no fuss, no muss.
Of course this will call for paper plates and plastic utensils; I will also pack a mixing bowl, a good sharp knife and flexible cutting board. I include McCormick Salt and Pepper grinders for seasoning too.
I own a Food Saver, in which I can vacuum seal pre-homemade, frozen entrées and pack them in coolers.
I’m hoping that the members of DC can pass along some terrific ideas, as well the recipe, for me to make ahead and take along on this trek… we haven’t come up with a trip name as yet, but it can’t out do “Our Great Western Adventure”.
On our last automobile adventure I packed lunch items, such as breads, individual chip packages, fruits, cut-up veggies, desserts and drinks. I didn’t plan any dinners though, but this go around, I want to have 3 different, comforting, semi-healthful, filling hot meals to easily re-heat in a microwave oven in the hotels that we stopped at.
We’ll be driving all day, stopping for just the night and then moving on to the next city and doing this three separate times on the way out (our final destination will be Michigan).
We DO NOT want to have to eat at any restaurants believe it or not, we want to simply relax for the evening, get cleaned up, some grub and shut-eye, no fuss, no muss.
Of course this will call for paper plates and plastic utensils; I will also pack a mixing bowl, a good sharp knife and flexible cutting board. I include McCormick Salt and Pepper grinders for seasoning too.
I own a Food Saver, in which I can vacuum seal pre-homemade, frozen entrées and pack them in coolers.
I’m hoping that the members of DC can pass along some terrific ideas, as well the recipe, for me to make ahead and take along on this trek… we haven’t come up with a trip name as yet, but it can’t out do “Our Great Western Adventure”.