When mixing ingredients in ziplock bags leave lots of air inside bag when you seal, then gently turn the bag upside down, then right side up, over and over until ingredients are mixed. Or get the kids to help by placing the bag on a table and rolling it from one end to the other until ingredients are mixed.
Print this page and cut out labels in green boxes. Place remaining pages in plastic sheet protectors to take on your trip. Link to Supermarket Shopping List or On-Line Shopping List to purchase recipe ingredients.
Greek Salad DressingMix in gallon-size ziplock bag
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Couscous Salsa SaladSeal the following in a gallon-size ziplock bag
Seal the following in a separate gallon-size ziplock bag
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Spicy Grilled PotatoesIn a small ziplock bag combine
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Apple ColeslawSeal in gallon-size ziplock bag
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Spicy Grilled Steaks ProteinPlace in a large ziplock bag 5 ~ 1-inch-thick steaks, pierced 10 times on each side with a fork, 16 small mushrooms, and 8 green onions, trimmed (set aside greens for the salad). Add to bag and shake until blended
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Pesto Salad DressingWhisk with fork in small bowl
Pour into small ziplock baggie. Seal and label. |
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Italian CoulisPuree 1 ~ 10 ounce jar oil-marinated sun-dried tomatoes until smooth. Add 1 ~ 16 ounce jar roasted red bell peppers and pulse until you have a chunky sauce. Pour into quart-size ziplock bag; seal and label. |
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If serving a salad from a ziplock bag doesn't appeal to you mix the dressing in a small ziplock baggie then add it to the salad in a bowl. This slaw is best prepared 30 - 60 minutes before serving.
To cut down on Starch these sandwiches can be made open-faced by eliminating the second slice of bread and layering the nondairy cheese in between the sauerkraut and the soy meat. Place the sandwich in the middle of a rather large square of foil. Fold each side of the foil up the sides of the sandwich forming a loose tent over the top. Fold to seal but being careful not to crowd the top of the sandwich.
Heat griddle or skillet to medium high.
Spread each of 8 slices whole grain bread, preferably rye with dijon mustard and soy mayo.
Lightly sprinkle with pickling spice, or dill, (fresh or dried).
Top 4 bread slices with these ingredients in this order
Cover with remaining bread slices. Wrap each Reuben individually in aluminum foil. Place over low fire or coals for 10-15 minutes until hot, turning occasionally. Remove from fire.
For tomorrow: Place 4 eggs in a pot. Add water to cover eggs. Bring water to boil. Cover and remove from heat. Allow to sit for 20 minutes. Drain and fill with cold water. Place in cooler or refrigerator.
Place herb tea bags into a large jug of filtered water. Let steep overnight. Drink hot the next morning. Add ice for iced tea all day long.
For tomorrow: pour the contents of the Couscous Salad bag into a pan with 2 cups boiling filtered water. When cool enough to pour back into ziplock bag, do so, seal and place in cooler or refrigerator. If placing in cooler, let the couscous come to room temp before placing in the cooler so that the heat doesn't lower the temperature inside the cooler.
Dip whole strawberries into your favorite refined-sugar-free plain or flavored yogurt. Eat with a smile, 'cuz there's no cleanup!
Pre-sliced nondairy cheese is tempting but the taste doesn't even come close to the very-close-to-dairy taste of a block of nondairy cheese. Pepper jack cheese might be too hot for a child's tastebuds - in that case, nondairy garlic herb cheese is a good substitute.
Either roast peppers over the fire the night before or bring along a jar of roasted peppers. This lunch is designed so that there's no need to get a heat source going, but if you have one going anyway toast the bread before drizzling with olive oil.
Drizzle slices of a good whole wheat bread with extra-virgin olive oil, top with 1/4-inch thick slices of nondairy pepper jack cheese and roasted red bell pepper.
This recipes is intended to serve 4 persons. Thinly slice leftovers and distribute over dressed greens for the next days lunch.
Trim the stems, root end and tough outer leaves from 1 large bulb fennel. Slice it in half lengthwise, placing each half cut side down on a cutting board and slice thinly. Core 2 pears and cut into thin wedges.
Arrange overlapping fennel and pear slices on each individual plate, drizzle with Blue Cheese Dressing and garnish with 1 tablespoon pecan pieces per plate (1/4 cup pecan pieces).
Blue Cheese Dressing
Easy method: 1/3 cup storebought blue cheese salad dressing thinned with 1 tablespoon unfiltered, unpasteurized apple cider vinegar or white balsamic vinegar.
or make your own:
Make this dressing before leaving on your trip. You'll have enough to use for more than one meal.
Puree in blender
Pour into a bowl and whisk in
Taste and adjust seasoning.
For tomorrow's dinner: Place 4-8 eggs in a pot. Add water to cover eggs. Bring water to boil. Cover and remove from heat. Allow to sit for 20 minutes. Drain and fill with cold water. Place in cooler or refrigerator.
Toss together in large bowl
Toss together
There's enough dressing to dress a very large salad, so don't use all the dressing if you don't need to.
Remove polenta and coulis from cold storage at least 30 minutes before serving so that they come to room temperature.
Slice polenta 1/2 to 3/4-inch thick. Top with coulis.
This is an easy dinner to eat in the car.
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last revised January 24, 2004
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