When we travel as a family, it's often nice to have a destination-cooked meal (since it's not home-cooked at home) without having to stop at a grocery store for supplies. We almost always stay somewhere with a small kitchen (kids need juice that needs a refrigerator), including pots, a can opener, and a stove. One of the easiest is spaghetti, except that I dislike commercially jarred spaghetti sauce for having too much sugar.
For the sauce, combine and heat:
1 29 oz can of crushed tomatoes |
1 15 oz can of diced tomatoes with green peppers and onions |
1 4 oz can of diced mushrooms, drained and rinsed |
When we have the space, I add dried oregano, garlic powder, and a few shakes of habañero sauce. If we stop at a store, we add 1/2 pound ground beef (or a leftover hamburger from a restaurant).
Boil spaghetti according to the package directions.
Voilà, one spaghetti dinner! Since I pack the entire 1-pound package of spaghetti, we usually get four meals out of this. For us, this is better when we're traveling with another family so the leftovers aren't so oppressive.
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