Healthy Menu For Road Trip and Camping Meal Ideas

Traveling with food allergies can be a challenge. And parents who travel with a child or children suffering from severe food allergies have to plan ahead in order to be sure they are stocked with healthy foods to feed the family while away from home.

Here is a list of some of our favorite foods to eat while traveling on long road trips, as well as camping. We make some of the foods in advance and freeze them to be heated in our 12v car cook stove on the road. Since we cannot take the chance of eating out at restaurants, or hope that we stumble upon a health food store out on th back roads during our long road trips, this system has assisted us in getting out of the house, and miles down the road. Other great food options are now available in cans and packages at local health food stores which is very convenient. I make all our bread from scratch, including waffles, donuts, crackers, scones, pie crusts, etc, but many of these items are available dairy free and preservative free at your local health food stores too. Here are some of our favorites:

Steaks

Breakfast Breakfast that needs to be heated that is vacuum sealed can be put in aluminum pan and heated in lunchbox stove. If your child can have goat milk, then use goat milk/cheese products otherwise omit.

• Eggs and Toast served with fresh fruit, bacon, potatoes, and juice
• Breakfast bars (homemade of course)
• Pancakes and waffles with syrup or Agava nectar served with fresh fruit, bacon, potatoes, and juice
• French toast with syrup and powdered sugar served with scrambled eggs, bacon, and juice
• Bagel (homemade) served with mayo, no nitrate ham, tomato slice, and goat cheese
• granola on yogurt with fresh fruit slices
• gluten free cereal with rice milk
• Country Skillet with diced potatoes, bell peppers, onions, tomatoes, goat cheese, topped with egg, salt and pepper

Snacks Healthy snacks can be served cold, with minimal effort include:

• No Nitrate Buffalo Jerky, homemade popcorn, chemical free chips, pretzels, homemade cookies
• Fresh fruit, apple slices, bananas, oranges, strawberries, grapes, fresh veggies, carrot sticks, celery sticks, etc.
• Dried fruit and nuts, dates, apricots, figs, plums, raisins, etc.
• Canned fruit, baby oranges, fruit cocktail, apple sauce, peaches, etc.

Lunch Each meal includes side salad, side fruit, side veggie, and a homemade roll:

• Sandwiches, egg salad, tuna salad, BLT, Turkey bacon and avocado, ham and goat cheese, etc.
• Pasta, pasta salad, macaroni salad, rice noodle soup, healthy cup of soup, pasta with sauce, pasta with meatballs, pasta casserole
• Chicken pot pie, meat pie
• Fun food, no nitrate corn dogs, home made gluten free chicken fingers, fish and chips
• Hamburger with homemade dairy free preservative free bun with katsup, mustard, lettuce, tomato, goat cheese, and chips, corn chips, or fresh fruit
• Fish and rice, salmon, tilapia or other white fish
• Dairy free pizza - can be made in advance and heated in 12v car cook stove on the road

Sides Included with each dish are any combination of the following side dishes below:

• Baked beans - can make in advance or buy in a can and heat in the 12V car cook stove
• Fresh veggies - corn on the cob, broccolli, mashed potatoes, green beans, peas, etc.
• Bread - dinner rolls, toast with honey or jam, bread sticks, homemade crackers, etc.
• Rice - white rice, brown rice, wild rice, Spanish rice, pilaf, couscous, etc.
• Pita chips, corn chips, potato chips, pretzels or other preservative free, dairy free chips

Dinner Main dish items are served with two sides, made in advanced, vacuum sealed and heated in boiling water or 12V car cook stove:

• Fish and rice - salmon, tilapia, trout, tuna, etc.
• Chicken and rice
• Steaks - ribeye, strip, sirloin, etc. Served with baked potato, green beens, broccolli, and a roll.
• Mexican food - enchilada, tacos, bean burritos, tortilla soup, green chili, spanish rice, etc. Served with salad, black beans, refried beans, rice, chips and salsa.
• Chili with corn bread
• Chicken Pot Pie
• Stew, Pot Roast, Chili, Sloppy Joes, etc. Served with salad, veggies, and a bun

On the Road Meals These meals are pre-cooked, vacuum sealed, frozen, and ready to heat in a 12V cook stove on the road. Cook time ranges from 30 minutes, to 1 1/2 hours. Simply heat in a 12V car cook stove, camping stove, or boil in hot water, and eat with a side dish.

• Mexican food - burritos, enchiladas, tacos, beans and rice
• Italian food - pasta, pizza, and soups
• Irish food - stews, pot pies, mash
• Fish - shrimp, salmon, crab
• Beef - stews, steaks, chili's, burgers
• Chicken - rotisserie, fingers
• Sandwiches - Tuna, egg, PB & J, ham, Turkey, BLT's
• Snacks - Chips, crackers, fruit, fresh veggies, breakfast bars, granola, cookies
• Deserts - Pies, cobblers, apple sauce, fruit, cake

Healthy Menu For Road Trip and Camping Meal Ideas

Linda Walsh is a mother of 3 young children - one with special needs, and a family travel expert who has developed a unique system for traveling with kids, budgeting money, cooking from scratch on the road, and living an organized lifestyle to get the most miles out of raising her family. If you would like to find more ways to simplify and organize your travels through life with your children, visit her website at [http://www.familytravelgear.com] or her blog at [http://www.blog.familytravelgear.com].

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Sirloin Steak

It is said that King Henry VIII was so fond of this particular steak cut from the loins of beef, that he termed it as 'Sir Loin', which became notoriously famous as the sirloin steak. The sirloin steak is cut from the lower portion of the ribs, which continues onwards to the rump and the tenderloin. The muscles of this region are a bit exercised and hence, the sirloin steak is a tad bit tougher than the other premium steak, the filet mignon. In fact, the sirloin steak is the cheapest of the premium cuts of steak.

Sirloin steaks are always cut with a bit of the bone attached to it. This bone adds flavor to the steak. Based on the region of the bone which is cut with the sirloin steak, they may be pin-bone or hip-bone, flat-bone, round-bone and wedge-bone sirloin steaks. The wedge-bone sirloin steaks are closest to the rump and they are the least tender. There is variation in the size of the bone and the steak. Sirloin steaks are also sold without the bone. Boneless sirloin steaks are called as rump steaks or butt steaks. Normal sirloin steaks are 2.5 to 3.5 inches in diameter and 1 inch in thickness.

\"steak Recipe\"

Even depending on the region of the loin from where the steak is cut, there may be different type of sirloins. Sirloin steaks may be top sirloin and bottom sirloin. Bottom sirloin is less tender and it is what is commonly available in stores. The bottom sirloin connects to the top sirloin butt roast, which is a tough sirloin steak and better eaten roasted.

Sirloin steaks are generally cooked by dry-heating methods such as grilling, sautéing or broiling after trimming the excess fat. Sirloin steaks are considered to be the most popular barbeque items and grilling maintains all their natural flavors. Top butt roast steaks are also good for roasting. However care must be taken while cooking them as over-cooking will kill the nutritional value and the palatability of the steak. Ideally, sirloin steaks must be cooked to no more than medium rare.

A sirloin steak weighing about 3 ounces will have 219.3 calories, including 27% of protein and 15% fat. Sirloin steaks contain no carbohydrates and fibers.

Sirloin steaks provide big cuts and they are the cheapest of the premium steaks. For this reason, they are the most favored variety of steak for family get-togethers and backyard barbeques.

Sirloin Steak

Steak provides detailed information about steak, flank steak, grilling steak and more. Steak is affiliated with Disposable Chef Hats [http://www.e-chefhat.com].

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Steaks

Eating steak has always been a symbol of prosperity. During the
turn of the century, steak houses were patronized by the elite.
The cattle and the oil barons ate their thick cuts of sirloins
smothered with oysters or stuffed with them making it too expensive of a place for the common folk. Nowadays, steaks are as popular a meat item as a hamburger. From the various cuts of steaks cooked rare or medium and also done, everyone has their own way of enjoying them.

The steak eaters meal begins with a Steak And Potato Soup that is
made with sirloin tips that have been sliced very thin.

Steaks

Steak And Potato Soup

(Serves 6)

6- sirloin tips , tenderized and cut into thin strips

1-medium yellow or white onion, chopped

2-cups potatoes, cut into chunks

2- cups green beans, fresh or frozen,

1-cup stewed tomatoes, chopped

3-cups chicken broth or stock

3-cups water

3-Tlbs. cooking oil

1/2-cup flour, seasoned with salt and pepper

2-Tablespoons parsley flakes

Directions: Saute onions in one tablespoon of the cooking oil until they are transparent. In another skillet add two tablespoons of cooking oil and brown the sirloin tips that have been combined with the seasoned flour. After the steak and the onions are finished cooking transfer them to a soup or large pot and add the potatoes, green beans and stewed tomatoes. Cover the
ingredients with the chicken broth and water. Simmer on medium-low until the sirloin strips are cooked through and the vegetables are tender. When the soup is almost finished cooking, add the dried parsley flakes. Serve the soup with a side of cheese bread and a Cesear salad.

For the cattle and oil baron or baroness within us, the recipe below is a tribute to the tender and flavorful Porterhouse steak.

Porterhouse Steak
(Serves 2)

1-Porterhouse steak-cut 1.25 inch thick

1-can beef broth

2-jars button mushrooms

Mixture of seasonings:

¼ tsp. salt

¼ tsp. cracked black pepper

¼-tsp commercial meat tenderizer

Directions: Rub the seasoning mixture on both sides of the steak and place on a broiler rack with a drip pan. Broil for nine minutes on each side. After the steak is finished cooking remove from broiler rack and cover with foil to keep the steak warm. In a medium sized pot: add the meat drippings with the beef broth and the two jars of button mushrooms. Cook the liquids for five minutes stirring frequently. Pour into a serving bowl to spoon over steak. Serve with side dishes of mashed potatoes and buttery corn on the cob.

Filet Mignons are a tender cut of a steak but not the most flavorful and need to be well seasoned and seared in hot butter for a better tasting steak. If grilling them use a gas grill for a better flavored steak.

Filet Mignon

For each individual cut filet mignon:

In a bowl with a mixture of seasonings:

1-Tlb. cracked black pepper

1-tsp. salt

1-tsp garlic powder

1-Tlb. parsley flakes

1-tsp. meat tenderizer

In a separate measuring cup:

½-cup white wine

1-Tlb.worchestershire sauce

In a skillet:

2-Tlbs. butter, melted and browned

Directions: Roll each individual cut filet mignon into the seasoned mixture and then drizzle some of the liquid mixture on both sides of the steak. Cook two filets at a time in the butter on medium high heat searing on both sides to desired doneness from two to four minutes on each side in the skillet. The steaks are best eaten medium-rare so don't' overcook them. Serve with a side of stuffed baked potatoes and a bowl of tossed salad with blue cheese dressing.

For the cholesterol conscious, the recipe below is a mock sirloin using a lean ground beef that is wrapped with a slice of turkey bacon then seasoned with cracked pepperand herbs for a lower calorie version of a chopped sirloin that has been wrapped with real bacon and also highly seasoned.

Mock Sirloin

(Makes 4)

1-lb. lean ground beef

1- tsp. parsley flakes

1-tsp. tarragon leaves

1-tsp cracked black pepper

1-tsp garlic powder

½-tsp salt substitute

4-slices turkey bacon

1-tsp worchestershire sauce

Directions: Mix the seasonings into the one pound of ground beef. Make four thick patties and wrap them with the slice of turkey bacon. Arrange the mock sirloin on a broiler pan rack with a drip pan. Set the broiler to 350 degrees and broil for about thirty minutes. Serve with sides of boiled broccoli and lemon and salad greens with a classic vinaigrette dressing.

T-bone steaks are better tasting when well seasoned and grilled on a gas grill or a indoor stove top one for a better flavor.

T-Bone Steak

For each T-bone steak, season generously with salt and pepper and garlic powder on both sides of the steak. Drizzle some soy sauce on both sides of the T-bone and grill for five minutes on each side. Serve with homemade cottage fries and cole slaw.

For a dessert classified as pure decadence, the recipe below is from Lindy's Restaurant once a famous landmark of New York City where they served their famous cheesecake.

Lindy's Famous Cheesecake
(Serves 16 to 20)

Crust:

1-cup sifted all-purpose flour

¼-cup sugar

1-tsp grated lemon peel

½-tsp. vanilla extract

1-egg yolk

¼-cup soft butter or margarine

Filling:

5-packages cream cheese, at room temperature

1-3/4-cups sugar

3-Tlbs. all-purpose flour

1-1/2-tsp grated lemon peel

1-1/2-tsps grated orange peel

¼-tsp vanilla extract

5-eggs

2-egg yolks

¼-cup heavy cream

Directions: To make the crust: In a small bowl, combine the flour, sugar,lemon peel and vanilla. Make a well in the center and add the egg yolk and the butter. With fingertips, mix until the dough leaves the side of the bowl.Form dough into a ball and wrap with plastic wrap. Refridgerate for one hour.Preheat oven to 400 degrees. Lightly grease the bottom and the sides of a springform pan and remove the side. Remove one-third of the dough from refrigerator. Roll out on the bottom of the springform pan.and trim the dough evenly with the edge. Bake eight to ten minutes or until golden. Let cool. Divide the remaining dough into three parts. On a lightly floured surface roll each part of the dough into strips of two and one-half inches wide. Press and line the strips joining the ends alongside the sides of the pan. Trim the dough three-fourths to the top of the pan. Refridgerate until ready to fill. Preheat the oven at five hundred degrees. In a large bowl of an electric mixer: combine cheese with sugar, flour, lemon peel, orange peel and vanilla. Add the eggs and the yolks, one at at time beating well after each egg is added. After the mixture is thoroughly combined add the heavy cream and combine it. Turn oven down to two hundred and fifty degrees. Pour in the filling and bake for ten minutes. Then bake for an additional one hour. Cool in pan on wire rack. When ready to serve, remove the sides of the springform pan and slice into individual pieces

Steaks

Cooking since the age of fifteen, the author has always enjoyed cooking steaks and making cheesecakes.

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Ways to Make Lobster - Recipes

It is a common thought that Lobster recipes are extremely hard to prepare in the home plus needs lots of preparation. Certainly one of the most widely cherished seafood delicacies, lobster recipes can be easily prepared in various ways at home. A few of the simplest and common lobster recipes preparation techniques are steaming, grilling, pan frying and boiling. Since lobster has an awesome savor in itself, it is definitely recommended that not to make use of a lot of hot spices and flavors while preparing. Considered one of the top ways of making lobster recipes and retaining its flavor is to make it in pure salty water. Furthermore, lobster recipes need a very little time to prepare correctly because the lobsters have very fragile outer shells. Below mentioned are some easy ways of cooking scrumptious and flavorsome lobster dishes:

1. Make Lobster by Boiling

\"recipe Steak\"

Boiling is considered for being one of the perfect methods of preparing live lobster properly and simply. To boil live lobster you must have a massive pot which has a top cover or lid. You can even utilize a large pot. Also, it is essential that you immerse the live lobster totally with water after placing it inside the pan. Add up about two tablespoon of coarse sea salt for about every 1 liter of water added and bring it boil. Cover up the lid of the pan and keep it that for at the least 5 minutes. After every five minutes, it its very crucial that you retain moving the lobster in order to cook it evenly. Generally, typical time for boiling a 1 pound of lobster is ten minutes. Conversely, the lobster should be boiled for additional 3 minutes for every additional pound of weight. While boiling the lobster accurately, you are also required to drain out the water entirely.

2. Make Lobster by Steaming

One of the most effective ways of preparing flavorsome and succulent lobster recipes is steaming it appropriately. All you need to steam the lobsters properly is really a wooden steamer basket and large pot. Fill the big pot totally by plain water. Pour some salt in water. Position the lobster inside and cover up the top using the steamer basket over the pot and shut the pot using the top lid. You can also put in some supplementary taste by using flavoring elements like celery, carrots, ginger, garlic and cinnamon. You may add these ingredients straight in steaming water.

Discover some more Steak Recipes and Lobster Recipes.

Ways to Make Lobster - Recipes

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Low Fat Beef Recipes

These two sample low fat beef dishes are not only good for you, they taste great! Whether you're watching your fat intake or just looking for a healthy delicious beef dish to serve, the family will love these recipes and so will you, due to the fact that they are so quick and easy to prepare.

Salsa Flavored Beef Steak

Steak

Ingredients

1 + 1/4 lb boneless beef chunk bottom steak blades (cut into 1 inch strips)
1/3 cup salsa (mild, medium, hot) your choice
1 garlic clove minced
2 tablespoons fresh lime juice
1 teaspoon dried oregano leaves
1/4 teaspoon ground cumin

Preparation

1. To make the marinade place the salsa, garlic, lime juice, dried oregano leaves and ground cumin in a large size bowl with a lid.
2. Place the steak stripes in the mixture. Put the lid on the container and shake vigorously. Refrigerate overnight.
3. Pre heat the oven to 375 degrees.
4. Pour the steak and marinade into a 9X13 baking pan.
5. Bake for 35-40 minutes.

Serve with roasted potatoes or rice and a fresh green vegetable. Serves 4

Marinated Flank Steak

Ingredients

1 pound trimmed flank steak
1/4 cup lemon juice
2 garlic cloves (minced)
2 tablespoons honey
1 tablespoon grated fresh ginger
2 tablespoon sodium reduced soy sauce
1 tablespoon olive oil

Preparation

1. In a large bowl with a lid, mix the lemon juice, olive oil, ginger, honey, soy sauce and garlic.
2. Add the flank steak and refrigerate overnight.
3. Preheat broiler and spray broiler rack with non stick spray.
4. Remove the flank steak from the marinating bowl and place on the broiler rack.
5. Broil the prepared flank steak for 10 minutes then flip it to the other side and broil for another 10 minutes. Serves 4

Serve with baked potatoes and mixed vegetables for a healthy delicious dinner.

Tender Eye of the Round Roast

Ingredients

2 pounds round roast
1 cup of beef broth
1 cup of water
3 tablespoons onion powder
3 tablespoons garlic powder
2 tablespoons crushed red peppers
1/4 cup of A-1 steak sauce

Preparation

1. Pre heat the oven to 350 degrees.
2. In a 9X13 deep baking dish, pour in the beef broth and water in the baking dish.
3. Sprinkle the onion powder, garlic powder and crushed red peppers over the top of the roast.
4. Using a rubber spatula spread the A-1 sauce over the top of the roast.
5. Bake for 2 hours. Serves 4 -6

Serve with mashed potatoes and carrots.

The salsa flavored beef steak and the marinated flank steak can also be grilled on the BBQ grill. The tender eye of the round roast can be also be cooked in the crock pot on medium heat for 8 hours.

To spice up the dishes you can add pineapple rings or apple slices. Just place them on top of the meat to cook. The fruits will add a nice touch of sweetness to the dishes.

A fresh green salad and homemade rolls will add a nice finishing touch to all three of these meals.

Low Fat Beef Recipes

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