Planning a Camping Trip

This week I will not really prep for the week.  I am going camping Thursday to Sunday, then I leave for Georgia on Tuesday.  That means I need to use what I have on hand. But I will to plan for the trips.  Pinterest is my go to for that sort of thing. Since I am planning for several food issues/preferences, I will need to be creative. Plus I do not want to take too much food.

So here are my plans:

Thursday-
Dinner- hobo packs (these can be customized- veggie burger for H, regular for us, plus veggies we like)

Friday-
Breakfast-SPAM and eggs (no spam for me), fruit, muffins
Lunch- fend for yourself (options- tuna, sardines,boiled eggs, pbj, crackers, muffins, fruit, nuts)
Supper- hot dogs, chili (veggie dog for helen, no chili), slaw

Saturday-
Breakfast- Poptarts, fruit, boiled eggs (z has to be on laxfield at 7:15)
Lunch- fend for yourself (options- tuna, sardines,boiled eggs, pbj, crackers, muffins, fruit, nuts)
Supper- out (we are close to Ocean City)

Sunday- breaking camp- eat whatever is leftover

I will be posting more as we prep and pack.  At least there is no tent needed this time- we are staying in a mini cabin.

Thai Chicken Coconut Soup

This soup was really good.  I adapted it from Miss Vickie's Big Book of Pressure Cooker Recipes.
4 chicken thighs, bone in, skin removed
1 TBS coconut oil
4 cups water
1 red bell pepper, chopped
8 baby bella mushrooms, chopped
1 yellow onion, chopped
2 cloves garlic, pressed
1 can coconut milk, full fat
juice of 1 lime
salt to taste
3 TBS fish sauce (I use Red Boat because it is soy free)
big bunch cilantro, chiffonade

Heat coconut oil in the pressure cooker pot.  Brown chicken in coconut oil (you don't need to cook it, just brown it up a bit).  Remove from the the pot and set aside.  Add the chopped vegetables (but not cilantro) to the pot and saute briefly-again, not cooking all the way, just softening a bit. Add the water.  Remove chicken meat from the bone, and coarsely chop meat.  Add meat AND the bones to the pot.  Seal the pot and keep it on high until the rocker does its thing.  Turn down the heat to medium(that is usually where  the pressure remains high on mine- your stove may vary).  Cook for 20 minutes. Remove from heat and let pressure drop.  When you can open the pot, remove the bones, then add the chopped cilantro and coconut milk.  NOTE: the coconut milk will rise to the top if you refrigerate this soup- that's OK- just stir it and all is well.  It actually tastes better the next day!

Food Prep Sunday

My weeks will not always be simple enough that I can prep on Sunday, but for now that is what I am calling it.  Today I will clean the fridge, shop and do some prep work.  Depending on the whims and mood of the lone child I have today (missing another lax tourney because it could have meant too long for someone to be home alone), I may have to spread it out over a couple of days (like last week).

I am trying to follow this plan from Melissa Joulwan.  This means I cook some veggies, some meats, a soup and some kind of stew.  Here's what's up for this week:

Boiled eggs                                      Mixed Roasted veggies                 Raw: cut up veggies, salad Sausage (making my own)               Thai Coconut Soup                                  greens
Beef stew                                         Roast chicken                                Snacks: almonds
Cauliflower Rice                             Baked sweet potatoes

in the oven

thai chicken soup

done!

someone will still say there is no food

this is how i keep track

beef stew