One pot wonders....

[Where~the~wind~blows]

1 can chicken&nbsp;<br>1 can potatoes<br>1 small can carrots<br>1 small can corn<br>1 can green beans<br>&nbsp;mix all with the water they come in, I didn't have any noodles or I may have added two good handfuls, and another cup of water.&nbsp;<br><br>2 chicken boullions or whatever you choose.... more or less to your tastes.<br><br>bring to a boil! enough for two to three....&nbsp;tasty&nbsp;and quick!

 

[SirJoey]

<br><span style="font-family: 'comic sans ms', sans-serif;"><strong>Sounds like it might be a good candidate for the crock pot, too.</strong></span><br><span style="font-family: 'comic sans ms', sans-serif;"><strong>Maybe simmer for about an hour? Whaddya think?&nbsp;<br><br></strong></span>

 

[Where~the~wind~blows]

<div><span style="color: #333333; font-family: verdana;"><span style="font-size: 12px; line-height: 14.633334159851074px;">&nbsp;</span></span></div>Chili<br><br>1 lb of your choice of ground meat<br>1 small chopped onion<br>1 small chopped green pepper<br>1 teaspoon olive oil<br>1 can choice of beans<br>1 cube beef boullion&nbsp;<br>1/2 cup water<br>1 small can tomato sauce<br>2 teaspoon chili powder<br>1 teaspoon ground cumin<br>1/2 teaspoon dried oregano<br><br>cilantro &amp;&nbsp;sour cream to top<br><br>in lg sauce pan, heat, put in olive oil, onions and peppers, cook till onions and peppers start to soften, add meat and brown.<br>add water,&nbsp;bullion, rinsed beans, tomato sauce, chili powder, cumin, oregano, bring to a boil then let simmer for 15 minutes... &nbsp;<br><br>SirJoey, I throw this all in the crock pot at once if I am doing it that way, and cook about 1 1/2 hours, except the sour cream and&nbsp;cilantro&nbsp;of course.<br><br><br><br>

 

[wrcsixeight]

If Cans were meant to be the perfect Van dweller food, they would be square <img src="/images/boards/smilies/smile.gif" border="0" align="absmiddle"><br><br>Looks like a good&nbsp;recipe. I try to limit my canned food intake though, mostly for sodium reasons, but the BPA lining is a concern too.<br><br>I find that adding regular pasta to veggy soups makes them gritty unless it is cooked first separately, and that is too much effort for this dweller. So Ramen it is.

 

[Where~the~wind~blows]

<br><span style="font-family: 'comic sans ms', sans-serif;"><strong>Sounds like it might be a good candidate for the crock pot, too.</strong></span><br><span style="font-family: 'comic sans ms', sans-serif;"><strong>Maybe simmer for about an hour? Whaddya think?&nbsp;<br><br></strong></span>

<br><br>I cook this at work in the crockpot all the time but then I use fresh taters... they taste a bit better. yeah an hour or until the potatoes are soft. (1 large potato skin left on, cubed)

 

[Where~the~wind~blows]

If Cans were meant to be the perfect Van dweller food, they would be square <img rel="lightbox" src="/images/boards/smilies/smile.gif" class="bbc_img"><br><br>Looks like a good&nbsp;recipe. I try to limit my canned food intake though, mostly for sodium reasons, but the BPA lining is a concern too.<br><br>I find that adding regular pasta to veggy soups makes them gritty unless it is cooked first separately, and that is too much effort for this dweller. So Ramen it is.

<br><br>I hear ya! You can buy fresh chicken, and cube it, cook it then add the rest... very fast that way too just a tiny bit more prep..You could add ramen noodles to anything! I often make my poor mans pasta with ramen noodles tomato sauce and some kind of cheese!<br><br>edited to add <br><br>if I was cooking outside on a fire I would use all fresh stuff, just change 1 can to 1 cup of chopped veggies ans add 1 1/2 cups of water

 

[Rollin]

I recently just found out about the dangers of BPA . It's a shame&nbsp;because&nbsp;canned food&nbsp;fit's&nbsp;into this life&nbsp;style&nbsp;so well.<br><br><br>

 

[VanTrekker]

<p>Here's what I enjoyed today (blood sugar has been high lately) while trying to reduce the carbs....<br><br>2 cans Campbells French Onion soup mixed with 1 can of water<br>2 cups of salad bar veggies (onions, mixed colors of&nbsp;bell peppers, tomatoes)<br>1/2 tub of sliced white mushrooms<br><br>I let this stuff simmer all day in the crock pot.&nbsp; It sure hit the spot.&nbsp; Oh yeah, the veggies helped provide the rest of the needed water.&nbsp; It made enough for two meals.&nbsp;<br><br>V.T.</p>

 

[RV-Kitty]

<p>Here's what I enjoyed today (blood sugar has been high lately) while trying to reduce the carbs....<br><br>2 cans Campbells French Onion soup mixed with 1 can of water<br>2 cups of salad bar veggies (onions, mixed colors of&nbsp;bell peppers, tomatoes)<br>1/2 tub of sliced white mushrooms<br><br>I let this stuff simmer all day in the crock pot.&nbsp; It sure hit the spot.&nbsp; Oh yeah, the veggies helped provide the rest of the needed water.&nbsp; It made enough for two meals.&nbsp;<br><br>V.T.</p>

<br><br>These you mention are all medium carb/sugar veggies. It's also high in salt. Why not stick to the low-carb ones such as summer squash, green and wax beans, cauliflower, cabbage, broccoli...... and omit the high salt soups.

 

[SirJoey]

SirJoey, I throw this all in the crock pot at once if I am doing it that way, and cook about 1 1/2 hours, except the sour cream and&nbsp;cilantro&nbsp;of course.

<br><span style="font-family: 'comic sans ms', sans-serif;"><strong>Thanx! I'm no cook, so cooking time is precisely wot I needed to know!&nbsp;<img src="/images/boards/smilies/thumb.gif" class="emoticon bbc_img"><br><br></strong></span>

 

[VanTrekker]

Good points, RV-Kitty.&nbsp; The veggies don't really bother my sugar (there aren't that many of them) unless adding potatoes or other high starch stuff.&nbsp; As far as the salt goes, you're right.&nbsp; I'm a salt-a-holic, at least in terms of soups.&nbsp; There's no Mrs. Dash in this van.&nbsp; :-/

 

[VanTrekker]

Here's one from my blog....<br><br>1 tablespoon olive oil (I used garlic flavored)<br>2 shallots, minced<br>2t Italian seasoning<br>1/2 cup chopped onions *<br>1/2 cup chopped mushrooms *<br>1/4 cup shredded or julienne carrots *<br>4 cups chicken broth (32 ounce carton) <br>1 + 1/2 cup of precooked chicken strips *<br>2 cups frozen small cheese-filled tortellini <br>2 cups loosely packed fresh spinach *<br><br><div style="text-align: left;">&nbsp;</div><div style="text-align: left;">* denotes items purchased from a grocery store salad bar. No prep was needed!</div><br><div style="text-align: left;">In a sauce pan, heat oil and cook onions, shallots, carrots, and mushrooms a few minutes to soften. The onions and shallots will start to turn translucent. Add broth and Italian seasoning. Heat until lightly boiling. Add the tortellini. Cook for 3 or 4 minutes. Stir in the spinach leaves and chicken. Cook several more minutes. Season with salt and pepper as needed. This makes a light, delicious soup. You can use low sodium broth but I ended up having to add salt back in.</div>

 

[Where~the~wind~blows]

well I can tell ya not to put noodles in the slow cooker! did so 2 nights ago and ruined some good chop meat! dogs liked it though!<br><br>My favorite is chicken and carrots, I like to buy the thin "chicken tenders" if they are priced right otherwise I get the cutlets and cut them up <br><br>1 1/2 lbs Boneless Chicken<br>1 bag babyish carrots<br>2 large potatoes &nbsp;(cubed) if your slow cooker is big enough<br>1 pkg of mushroom soup mix<br>1 pkg of onion soup mix<br><br>I don't measure the water but I put enough to cover all in the slow cooker,&nbsp;<br><br>cook 1 hour on high 3 hours on low....

 

[Suanne]

I have a one-cup wonder that is my go-to hot evening meal when&nbsp;driving solo.&nbsp; Since I don't have refrigeration, I either use dehydrated/freeze dried items, or I will go to the grocery store for single servings of things that need refrigeration.&nbsp; I tend to avoid canned food for their weight and sodium content ... but, you could certainly use canned veggies and/or meats.<br><br>I use a 12v cup*, about 16oz, insulated,&nbsp;sometimes called a Smart Mug.&nbsp; It takes about 45 minutes to get sufficiently warm while driving; so, I plan ahead.<br><br>The 12v cup doesn't get things hot enough to cook, it actually is just used to&nbsp;rehydrate and&nbsp;warm pre-cooked foods.&nbsp; In&nbsp;these one-cup meals I combine&nbsp;protein, starch, veggies, then add water&nbsp;to make a soup or stew.&nbsp; Here are some possible&nbsp;ingredients --<br><br>Proteins: freeze dried refried beans* (also good for thickening), meats/poultry (single-serve lunch meat packs or small amounts from a deli or salad bar), hard boiled egg<br><br>Starches:&nbsp;crunched-up ramen noodles (without high-sodium packet), instant rice, pasta, potatoes (dehydrated)<br><br>Veggies: freeze dried carrots, peas, corn (found at Whole Foods, expensive),&nbsp;vegetable soup mix (from packet), dehydrated veggies (which I dehydrate at my sticks and bricks), veggie powder&nbsp;(made myself from dehydrated onions, carrots, celery, tomatoes, etc ...&nbsp;then pulverized in a&nbsp;blender).<br><br>Sometimes I'll add garlic, pepper(s),&nbsp;poultry seasoning, low-sodium b<span dir="auto"><span dir="auto">ouillon</span></span><br><br>Some of my favorite combinations are&nbsp;--<br>-&nbsp;refried beans, rice, veggie powder<br>- hard boiled egg, ramen noodles, freeze dried veggies.<br><br>Oh, I should probably also mention that I use the same 12v cup for a hot morning meal.&nbsp;&nbsp;Here are some combinations that I've used --<br>- instant oatmeal, dry milk, raisins or dried cranberries, walnuts or almonds<br>- protein powder*, dry milk, instant coffee (careful not to get too hot as the protein powder will curdle)<br><br>And, between meals, I'll often just fill the 12v cup with water and put a tea bag in it ... my favorite teas are mint, orange and lemon.&nbsp;<br><br>If I'm not driving to provide power to the 12v mug, I'll just&nbsp;heat some water on my butane stove and pour it over the ingredients, stir and let sit in the mug for a few minutes to rehydrate.<br><br>*Here are links to a couple of the items:<br>12v cup: <a href="http://www.walmart.com/ip/Trademark-Global-Joe-Traveller-Heated-Stainless-Steel-Travel-Mug/16830623" rel="nofollow">http://www.walmart.com/ip/Trademark-Global-Joe-Traveller-Heated-Stainless-Steel-Travel-Mug/16830623</a><br>Refried Beans: <a href="http://www.amazon.com/Santa-Fe-Bean...7845011&amp;sr=8-1&amp;keywords=refried+beans" rel="nofollow">http://www.amazon.com/Santa-Fe-Bean...7845011&amp;sr=8-1&amp;keywords=refried+beans</a><br>(edited to add) Protein Powder (I use vanilla ice cream flavor): <a href="http://www.bodybuilding.com/store/opt/whey.html" rel="nofollow">http://www.bodybuilding.com/store/opt/whey.html</a><br><br>Suanne ... who'd love to be on the road right now

 

[wrcsixeight]

I rediscovered a new one pot wonder.<br><br>Boil up some whole grain pasta in a light beef bouillion broth and drain water.<br><br>Put back on stove and add a couple glugs of Olive oil, and a can of tuna with the water not removed, and whatever vegetable you have on hand, sliced to the same general shape as the pasta.<br><br>Tonight I used red and yellow peppers, Onion, garlic, and spinach, and handful total<br><br>Mix it all together over medium heat, add some Parmesan cheese.<br><br>And Hot sauce!!!!<br><br>Mmmmmmm hhhhhooooootttt sauuuuuuuuce.( Homer Simpson drooling)<br><br>For energy conservation purposes, I use angel hair pasta, as it cooks faster, and I drain the hot water into another container with a cover so the heat remains inside the Van, in winter time.<br><br><br>

 

[ccbreder]

I like pasta, but only when it is boiled per tradition. Lately I have used brown rice in place of. It is better for me as well. The "instant" brown rice is good also, and can be used in various quick meals. A lot of canned veg's are available with reduced or no salt added. I can handle a rotisserie chicken from the deli.