My wife regularly shops at a restaurant supply store and, since we've been RVing, buys catering containers to freeze meals in.
We freeze 2 portions of our everyday meals to eat on the road.
The last trip we had Mac and Cheese (homemade...not blue box stuff), chicken enchiladas, smoked meatloaf, and lasagna. All reheated in the micro.
Spaghetti (sauce frozen, pasta cook on-board), pizza (frozen Italian Sausage, Canadian Bacon, shredded mozzarella cheese, Trader Joe's pizza dough, and leftover spaghetti sauce)cooked in the convection oven.
Cornish game hen cooked in a Dutch Oven. All of the above could be reheated or cooked in the Dutch Oven.
All vegetables were cooked on-board this time. Sometimes we use a 2-burner Coleman to cook outside.
Still in the freezer for future trips:
Mac and Cheese
Lasgne
Gumbo
Amish Chicken and Corn soup
Smoked meatloaf
Sloppy Joe filling
Smoked Turkey half
A dear and close friend and his buddy Larry would go on a week long combination fishing and hunting trip with to the Ruby Marshes every Fall regardless of what else went on in the world..
Dick is gone now, but I can still remember some of the stories he would tell about his yearly trips to the Rubies..
About a week before his trip, Dick would cook up about four or five gallons of spaghetti noodles and home made sauce..
He mixed the spaghetti and the sauce together in a large bowl and then proceeded to fill up about a dozen quart size baggies with the mixture..
The baggies were put in the freezer and when it came time to pack all the coolers with other perishable foods, the frozen spaghetti baggies would be used instead of ice cubes or "Blue Ice" to keep things cold.
That way as the spaghetti thawed out he and Larry could eat it .... and as an added benefit, there was no danger of ice cubes melting and ruining the other foods in the coolers.
Why not try Dick's frozen spaghetti trick for yourself ...
John
John Harrelson
Carson City, Nevada
fulltime since 1977
93 Ford 350 4wd Diesel
95 Prowler 30.5 ft 5th wheel w/slide
TWO CENTS WORTH
The story goes that a man died and was approached by the Devil who told him that he could buy his soul back for a dollar. The man searched his pockets and could only come up with 98 cent. While begging the Devil to forget the two cent he was short, an Angel happened by and hearing the Devil laughing, asked the man, "Would you mind if I put in my two cents ?" The Devil got so mad that he exploded in a puff of smoke and the man's soul was saved. The moral: Sometimes putting in your two cents worth makes a difference.
JOHN "the cook" 1997
one thing I do is make up macaroni salad a head of time. I add everything but the mayo and put in a plastic bag. I add the mayo just before I serve it.
2002 KZ Sportsmen 2505qss bought in 2001 1999F-150
When you make your favorite dishes, casseroles, etc. at home, make extra. Then bag it up, freeze it and take it along. Not a lot of extra work for the easy meals out camping. I freeze things like meatloaf in foil and then in baggies so that I can thaw and put in the DO for cooking over the fire. The foil makes for easy cleanup of the DO afterwards.
For camping in winter or at least cooler weather, I like to take leftover chili or vegetable soup that I have frozen. (Both of these are homemade, not canned.) These are good, too, sometimes if you get caught in a rainstorm and get chilled, even in summer. You don't even have to ask how I know that.
Pigtales
2006 Jayco Jayflight 5th Wheel 27.5 RLS The Redneck Ritz
2006 F-350 Diesel Crew Cab Dually Big Bertha
We like to take a container of Watergate salad. It's the recipe with cool whip, marshmallows, pistachio pudding, pecans & pineapple. It keeps well for a few days.
For breakfasts, we cook up a pound of bacon at home & store in a plastic container. Saves a lot of grease mess & clean up at camp.
'08 Toyota Tundra 5.7L with tow package/Prodigy
'09 Heartland North Trail 26RKS
2 campers + 1 spoiled golden retriever, Daisy
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