By Kimberly Putnam – read more of her fabulous recipes for crewmembers at www.crewchew.com
I always pack containers when I fly. I prepare each to be a meal. Then when I am cooking at home I fix several containers at one setting and thus have several meals sitting in my freezer to take on my trips.
I usually include one aluminum, one glass, and one plastic container. Glass is incredibly easy to clean and is microwavable without melting, unlike plastic. Here is one of my favorite spaghetti recipes.
Be sure and cut the noodles with scissors into bite-sized pieces as it’s MUCH easier to eat while traveling and not as messy.
Ingredients:
1 large jar of Prego traditional sauce 2 packs of Italian sausage (one mild, one hot) 1 box angel hair pasta 6 cloves minced garlic Various herbs from garden – about 5 stems, trim leaves for cooking
Directions:
Cook pasta in boiling water. While the pasta cooks, cut the coating off the sausages and cook them in a large skillet until very browned. Add the garlic and herbs and cook additional 2 minutes. Add the sauce and stir until heated. I don’t drain the juice from the sausage because I think the grease helps it taste better upon reheating.
This quantity will produce 10 meals in various containers. Divide the noodles into all containers, then top with sauce. Upon cooling down, top with lids and use heavy aluminum foil on the mini loaf-pans. Be sure to label your meals before storing them in the freezer. Use the meals as ice blocks to help keep your lunchbox items cold until thawed enough to cook. Bon appetit at 35,000 feet!