Cookin' in the cab
Cooking for yourself can be a healthy, cost-effective and creative alternative to fast food. Try the following tasty recipes submitted by readers of Truckers News magazine.
Texas Fajita Beef and Chicken
1 package of precooked fajita beef
1 package of precooked fajita chicken
1/2 cup of Ragu’s Cheese Sauce
1/2 cup of Sam’s Choice Mild/Hot Salsa
1/2 envelope of taco seasoning
8-oz. can of tomato sauce
8-oz. can of sliced mushrooms
Green bell pepper, sliced
8-oz. package shredded Mexican blend cheese
8 oz. sour cream (optional)
8-oz. container of guacamole (optional)
1 package of 10 flour tortillas
In the morning combine meat, cheese sauce, salsa, taco seasoning, tomato sauce, mushrooms and sliced green bell pepper in a large Ziploc bag to marinate. Place in cooler until ready to cook.
About 200 miles or three and a half hours before you plan to stop, take marinade/meat mixture and pour into a large cooking bag. Place inside a Burton Stove and fold bag or tie loosely so steam can escape. Place on warm flour tortillas. Use the leftovers for stew the next day by adding diced potatoes and carrots.
Submitted by: Patrick Stell
Interstate Stir Fry
1 can of whole potatoes
1 package of cocktail weenies
1 bunch of green onions
1 or 2 peppers (your favorite)
Cut potatoes into fours. Slice green onions and pepper. Line Burton stove with foil. Add all ingredients. Add garlic to taste. Close and let cook, stirring occasionally. When hot, enjoy!
Submitted by: Jerry and Montrena
Baked Ham with Apples and Raisins
1 center cut slice of ham
2 boxes Sun-Maid raisins
2 cored and quartered apples
1/2 c. orange juice or water
Place apples, raisins, brown sugar and liquid in a Reynolds cooking bag. Mix well. Add chopped slices of ham. Put in Burton Stove To Go, cook 1 1/2 to 2 hours. Serve with your choice of vegetables, which can be cooked at the same time as the ham.
Submitted by: Evan and Crystal Miller
Slider’s Bacon, Sausage, Egg and Cheese Bake
3 slices bread, crust removed
2 slices precooked bacon, cut into pieces
2 links precooked pork sausage, cut into pieces
1 cup of your favorite shredded cheese
1 egg, beaten
3/4 cup milk
Dash of salt
Dash of Cajun seasoning
Place two slices bread in 8 1/4 x 5 1/4 disposable aluminum roll pan and cut up other slice to fill in gaps so that pan is covered. Put bacon and sausage on top of bread. Top with cheeses. Mix egg and milk together, add salt and Cajun seasoning. Pour over everything in pan. Cover with foil and put in cooler or refrigerator overnight (very important). When you start your truck in the morning, plug in Burton Stove to Go. Remove foil and place pan in stove. Make sure the bottom of the pan touches the bottom of the stove. Close cover. Cook for 1 hour. Open and wipe moisture away from cover with paper towel. Close cover, cook for 1/2 hour. Repeat wiping of moisture. Close cover and cook for 1/2 hour, then season to taste. Egg should be set but moist.
Submitted by: Tom Mattfeld
3 eggs, blended with fork
1 large ripe banana, mashed
2 T. oil
1 c. rolled oats
1 cup crushed high-fiber cereal
1/2 cup wheat germ
1/4 cup oat bran
1/2 tsp. salt
1/4 cup sugar
1 tsp. cinnamon
2 T. unsweetened cocoa powder
1 tsp. vanilla extract
In 1-quart bowl, stir wet ingredients together. Add dry ingredients and stir until blended. Spread in a 7 x 11 pan. Bake at 325 degrees for 15 minutes in toaster oven. Cut into 12 squares.
Submitted by: Bonnie Stephen
1 lb. ground turkey or beef
1 can stewed or diced tomatoes
1 can tomato sauce
1 small can tomato paste
1 cup large uncooked elbow or shell macaroni (2 cups if using small macaroni)
1 can carrots (undrained)
1 can peas or green beans (undrained)
Italian seasoning to taste
Put uncooked meat in a 1-quart microwave container and add Italian seasoning. Cook in microwave 3-5 minutes. Once meat is cooked, drain the grease.
Mix stewed tomatoes, tomato sauce and paste in a 3-quart microwave container. Stir in cans of vegetables. Add garlic powder, onion powder and oregano to your taste and mix well. Add in uncooked macaroni and meat; mix well. Make sure that all of the macaroni is covered with liquid before cooking the goulash. Cover the container, leaving one corner open for ventilation. Cook on high in microwave for 15 minutes. Stir. Cook 10 more minutes, or until macaroni is no longer hard.
Submitted by: Mary Pickett
Southwestern Chicken Mixture with Fruit Salsa
4 chicken breasts or thighs
2 T. olive oil/cooking oil
1 tsp. Nature’s Seasoning Blend
1 8-oz. can of tomato sauce
1 cup of Sam’s Choice Salsa
1 box of Southwest Rice Mixture or Zatarain’s Black Beans and Rice
1 package of flour tortillas
1 T. olive oil
2 large ripe tomatoes
2 large peaches
1/2 cup red onion, diced
1/2 cup green bell pepper, diced
2-3 tsp. sugar
2-3 tsp. lime juice
1/4 tsp. salt
1/4 cup chopped cilantro or use dry cilantro
Place all salsa ingredients into a Ziploc bag and place in cooler until chicken mixture is cooked.
Place chicken in a large cooking bag with olive oil and Seasoning Blend (to taste) and cook until a very light pink, almost white. Then add box of rice, tomato sauce, salsa and 1 tsp. of Seasoning Blend. Cook additional 45 to 60 minutes or until chicken is completely cooked. Serve on flour tortilla and top with Fruit Salsa. There will be no leftovers!
Submitted by: Jackie Stell
Get a Free Cookbook!
Submit your road-tested recipes to Kristen Walters. If your recipe is published, you’ll receive a free copy of the Cookin’ in the Cab cookbook!