Planning a road trip? Be sure to include food on your list of things not to forget. When you plan your on-the-road meals, most likely, you’ll eat more nutritionally than not. Pack snacks, water, and ice in an ice chest to save calories, fat, carbs – and money.
Snacks can be more than just chips and dips like taco or tortilla soup, for instance. All that’s necessary is to bring along a portable stove to heat up the soup. If you’re really into going on road trips, or you’re a professional truck driver, it would be worth it to purchase the portable 12V stove.
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Bring along an ice chest filled with string cheese, fruit, jelly (for P&J sandwiches), and veggie snacks. Carrot and celery sticks taste good dipped in peanut or almond butter. Try them with salsa, or make a nutritious dip with plain Greek yogurt. Picnicking while stopping to sightsee adds to the fun of the trip.
People who have jobs that require frequent traveling, like over-the-road (OTR) truckers, are sure to quickly tire of only ice-chest-meals. Of course, they must stop at truck stops often. No wonder there are so many truckers who struggle with their weight. Have you been inside a mega truck stop lately? The kind with fresh pizza, Cinnabons, or a buffet? It only takes a week or two of eating in that style to start seeing the waistline increase.
Truckers can slim down by cooking healthy meals in a crockpot or a and keep foods cold in a compact thermocooler. Fast food may be filling and easy for big rig drivers to order, eat, and go but will quickly add the pounds on. Nutritious foods can be prepared ahead of time and save money as well as the calories.
Try out Kitchen Hospitality’s What’s On Hand Taco Soup or soup made from what you have on hand in your pantry – like the Chicken Tortilla Soup below. Store it in your mini frig in the truck, and heat it up in your crockpot or portable stove for a homemade meal.
Chicken Tortilla Soup
- 1 pkg. skinless, boneless chicken breasts
- 1-2 avocado(s)
- 1 can any kind of beans
- 1 pkg. sharp cheddar cheese
- 1 can sweet corn
- 1 can white hominy
- 2 cans diced tomatoes and green chilies
- 1 box low sodium chicken broth
- 1 bunch cilantro
- 1 pkg. colored tortilla strips
- 1 ctn. plain Greek yogurt or sour cream
- 2 tsp. garlic powder
- 2 tsp. chili powder
- 1 tsp. cumin
- salt & pepper to taste
- Season chicken with garlic powder, chili powder, cumin, salt and pepper.
- Boil and shred chicken.
- Add shredded chicken, beans, corn, hominy, chicken broth and diced tomatoes/green chilies together in a large pot.
- Add more seasoning if desired.
- Heat ingredients until boiling.
- Serve soup in bowls, sprinkle cheese, tortilla strips, and cilantro on top.
- Add 1 Tbsp. of plain Greek yogurt or sour cream on top of cheese, tortilla strips, and cilantro.
- Top it with a slice or two of avocado.
Food bloggers, have you visited Miz Helen’s Full Plate Thursday blog linking party? Foodies meet there with their favorite foods and have opportunities to have their recipes featured like my Creamy Tacos recipe on Full Plate Thursdays Top Ten recently. Add your own recipe at Miz Helen’s Full Plate Thursday.