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.
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Italicized links are links to recipes, not to on-line ordering.
If serving a salad from a ziplock bag doesn't appeal to you, mix the dressing in the salad bowl, then add the salad and toss to coat well.
Mix in gallon-size ziplock bag
To give the tomato and cucumber juices time to release and become part of the dressing 1 hour before serving add to dressing in bag and toss together 2 small sliced cucumbers, 1/2 cup chopped red onion, 2 chopped tomatoes, 1 cup whole or 1/2 cup sliced black olives, crumbled feta cheese, and Greek Salad Dressing. Taste and adjust seasoning.
Just before serving garnish with 2-4 sliced hard-boiled eggs.
This slaw is best prepared 30 - 60 minutes before serving.
Mix well inside a gallon-size ziplock bag
To dressing in bag add
Manipulate bag to mix salad.
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.
In a small ziplock bag combine
Lightly brush 2 medium sweet potatoes (each cut into 4-inch long, by 1/2-inch thick, by 1-inch wide wedges) with extra-virgin olive oil.
Grill the potatoes on a rack set 6 inches above glowing coals, turning them, for 10 to 15 minutes, or until they're just fork tender.
After removing potatoes from the fire lightly brush them with more extra-virgin olive oil, and using your fingers sprinkle each wedge with the chili salt mixture.
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 herbal 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!
For dinner: place 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
Add the following to 2 cups filtered boiling water
When couscous has cooled pour into a gallon-size ziplock bag. Seal and place in cooler or refrigerator.
30 minutes before serving use a slotted spoon to the vegetables from 1 ~ 16 ounce container fresh salsa into couscous bag. Add 1 cucumber, peeled, seeds discarded, thickly sliced into crescent. Gently manipulate bag to mix. Cut 1 avocado in half, discard pit, chop flesh while still in shell then scoop into couscous bag. Cut 1 lemon into quarters. Squeeze 1/4 lemon over salad. Gently manipulate bag until well mixed. Before serving, taste and adjust seasoning, add salsa liquid if needed.
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. This steak is even better if you place the steak in the marinade before leaving on your trip - you can marinate this for up to four days. Place the vegetables in the marinade the morning of the day you'll be grilling them.
Discard the marinade. Thread the vegetables onto skewers. If you'll be using wooden skewers soak them in water for 30 to 60 minutes before skewering the vegetables. Grill the steaks and vegetables on an oiled rack set 5 to 6 inches over glowing coals, 8 minutes on each side for medium-rare. Remove from fire.
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:
You'll have enough of this dressing 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
Whisk with fork in large bowl
Add to bowl and toss to coat with dressing
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 ingredients from cold storage at least 30 minutes before serving so that they come to room temperature.
Italian Coulis: mix in medium bowl 1 ~ ounce jar tomato pesto and 1 ~ 16 ounce jar roasted red bell peppers, diced.
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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