Every year as we travel across the country, I am struck with the need to prepare food that we can eat during the trek. It must be easy, edible by the driver, and keep well. Our first year, we were driving in a SUV with a cooler out of the back seat. That was a bit easier as we could stop at McDonald's in a pinch. However, with the RV, fast food is a difficult choice, but I do have a moving fridge and microwave. My genius mother-in-law suggested Shake and Bake chicken. It can be cooked ahead of time and sent straight to the freezer. Then the day before you need to eat it, you can put it in the fridge and it can be eaten with one hand, cold (by said driver). I always want to add a bit and not have just a protein, so I make Macaroni Salad. It is a family favorite learned in the kitchen of the genius mentioned above. It keeps well, and tastes better the longer it sits in the fridge (up to a certain point, of course).
Macaroni Salad
4 cups dried salad macaroni (like elbow but half the size)
1 cup chopped pickles (dill is best)
2 cups grated cheese (any flavor you like, I use Cheddar)
2 cans drained tuna fish
1/2 cups chopped onion
4 hard boiled eggs, chopped
1 cup mayo
2 tbsp mustard
1/4 cup pickle juice
Cook the macaroni, drain and cool to room temperature. Add all the solid ingredients together and stir until well incorporated. Mix the wet ingredients well. Pour over the salad. Mix until all coated. If more "sauce" is needed, just mix a bit more. Tastes best if left in the fridge overnight.
If taking in a cooler, I just place in gallon zip lock bags for travel. Just keep cool and safe because of the fish and the mayo. :)
Jenn Nielson
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