Eating on the road

I use one most of the time.
I had meatloaf last night.
I have made enchiladas, chili, upside-down pizza, stews, soups....
Just about anything you can make at home you can make on the road.
I have an air-popper for popcorn at home that we used before the days of micro-waved pop-corn, so on the next trip I'll bring that.

 

Crock-pot/slow cooker bags are a must.
The less clean-up, the better.
I use plastic dinnerware and paper plates. I may not always be environmentally friendly, but I eat well, and don't have to do dishes.

 

You can do pork chops or chicken parts in the slow cooker too.
add a little liquid smoke and some rub or bbq sauce and you've got a 5 star meal.

Oh, add potatoes or carrots on the bottom to raise up the meat and let the juices run down on the veggies.

Tomorrow I'm having pulled pork.....

 

I have written to Guy Fieri at the Food Network about the Trucker's Dietary dilemma". As there are a couple a million of us, most who watch cable, He is interested in looking at the issue. Will keep it posted.

 

right now I am using a portable oven one I picked up in a TS. plug into the lighter. I have pre cooked meals that I take from my freezer and put in my fridge before I head out. Then I pop the tray into the "oven" and presto my home cooked meal is hot. I have a very small toaster over that I use too. I don't have a lot of time to prepare something before heading down the road. But this wekend is a different story...LOTS of extra time to cook.

 

Sounds yum-o to quote Rachel Ray - definitely a do. Here's a quick one pot meal we do on the road or at home (I was reminded of it by the canned chicken). Haven't tried it in a slow cooker, but bet it can be adapted.

1 carton chicken stock (32 fl. oz)
1 can chicken (12.5 oz), drained We use premium white chicken chunks & have even used equal amt. tuna when out of chicken
1 cup instant brown rice
Add-ins: whatever you have or feel you need in the way of veggies & seasonings. We've stirred in canned mixed veggies, canned green beans or peas, sliced olives, whatever. At home, we've used shredded fresh veggies, frozen mixed veggies, etc.

Bring chicken stock, chicken, add-ins to a boil. Stir in rice & lower heat to simmer 10 min. Stir & serve.

Should have added, if you aren't adding anything to the chicken & rice, you will need to at least double the rice or cut the stock. It will be soupy. If you like it dry, adjust accordingly.