And we’re off on a new journey… a 14-month on the road, in a 5th wheel type journey across the US. I’m not quite sure what this looks like for cooking, but my kitchen sure looks a little different. I have 3 small burners, a tiny, tiny, did I say tiny oven, a crockpot and a grill we plan to use often outside.
Our first two days are 7-9 hours on the road, so we’re trying to have a few things prepped… taco meat, check, breakfast burritos prepped, check,
Friday:
Yogurt, Fruit
Tacos
Saturday:
Breakfast Burritos
Rotisserie Chicken (store bought) & Mac-n-Cheese (not store bought)
Sunday:
Oatmeal
Dinner out for Mother’s Day
Monday:
Cereal
Chipotle Lime Burgers, Veggies & Chips
Tuesday:
Eggs & Sausage
Lemon Dijon Chicken, Roasted Potatoes & Steamed Carrots
Wednesday:
Cream of Wheat
Shrimp Kebabs & Feta-Tomato Rice
Thursday:
Cereal
– quick, vegetarian
Friday:
Hard Boiled Eggs & Fruit
make a meal