Eating on the road is always interesting to me. At first, we didn’t have much $ so it was a bit mundane. Now we spend nearly as much for groceries on the truck as we did at home.
Tonight, we had taco salad.
It really started as 2 lbs of hamburger purchased earlier at a Walmart (where we do the majority of our shopping) with no real end result in mind. Kevin stuffed all 2 lbs into a tin loaf pan and into our lunch-box oven. After an hour we had loose, fully-cooked hamburger and can make a multitude of dishes… most of which are entirely unknown to the consumer as well as the cook up to the 1/2 hour prior eating!
We mix & match cans of veggies, soups and/or beans as they catch our fancy. Cooked and topped with a healthy dollop of cottage cheese, it’s a meal fit for royalty!
So how did we get to taco salad?? It all came about when we suddenly acquired not 1 but 2 cases (yes, cases) of salad bags from a cold storage to which we delivered a load of yogurt. We had to toss an entire unopened box because there was no way to consume all this lettuce. The other box was Caesar Salad kits which are much easier to consume as they have dressing and other appropriate calories added! But really, 6 bags!!! We kept 3.
The next day, somewhere in Indiana, Kevin’s wheels started turning and wondered aloud if we could make taco salad?
A trip to the nearest truckstop for a bag of chips, and a 1/2 hr later we had taco salad!
Big Rig Chef
