Camping Eats and Treats Made Easy

 

Copyright Janet Groene 2024. To ask about rates to use any of this content, or to place an ad contact janetgroene@yahoo.com 

 

 

 

THUMBNAIL RECIPE OF THE WEEK
Cupcake “Helper”
1 ½ c. biscuit mix, ½ c. sugar, 1 t. apple pie spice, 1/4 c. nonfat dry milk. . Seal in plastic bag. In camp mix  2 T. vegetable oil,  ½ c. water, 1 t. vanilla. Add  helper. Optional: nuts, dried fruit, chocolate chips. Bake as for cupcakes. 

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COOKING ABOARD YOUR RV

    For yourself or a gift,  Janet Groene's timeless RV cookbook is packed with shortcuts, tips and 270 easy, delicious recipes to cook inside the camper or outside on the campfire or grill. https://amzn.to/3nNndWY

 

 

 

 

 
CAMPING & RV RECIPE OF THE WEEK
Cottage Pancakes
    These easy pancakes are rich in protein. Make them gluten free if you wish, and serve them sweet or savory. 

 

 

4 eggs
½ cup milk
1 1/3 cups dry cottage cheese
½ cup flour, regular or gluten free
1/4 teaspoon baking soda
½ teaspoon each baking powder, salt

To serve sweet, add 1 tablespoon sugar and 1teaspoon extract such as vanilla, lemon, almond or orange. To serve with a savory sauce, add 2 teaspoons dried parsley flakes

    In a bowl briskly whisk eggs and milk. Stir in cheese, then add remaining ingredients. Cook as for pancakes. Serve for breakfast with syrup and fruit or serve with mushroom sauce as a supper main or side dish. Serves 4.

BONUS RECIPE
Crunchy Stuffing Salad
    Use leftover chicken or turkey in this hearty, main dish salad. Or grab a rotisserie chicken on your way to the campground and cut meat in bite size.

 

 

 
4 cups diced, cooked chicken
3 to 4 ribs celery, sliced
Small sweet onion, cut in thin crescents
1 tart green apple, cored and diced
1 tart red apple, cored and diced
Vinaigrette dressing to taste
2 cups dry bread stuffing mix (such as Pepperidge Farm)

 

    Combine chicken, vegetables and apples and fold in vinaigrette to taste. Immediately  before serving, fold in stuffing mix. Serves 6. 

   

BONUS RECIPE
Mulled Cider

 Make mulled cider by the gallon in your slow cooker and invite the campground neighbors. To one gallon of apple juice add:

  

1 cup brown sugar
1 teaspoon each ground cloves, ground allspice
1 tablespoon cinnamon
1 teaspoon orange extract
    Stir, cook 2 hours or more, stir and ladle into mugs

Optional: add a tot of rum, applejack or butterscotch schnapps

 

 

Tips for the Camp Cook

* To save the nonstick surfaces on your camping cookware, save a plastic knife from your next visit to a fast food place. Use it to, say, loosen a bread or cake  before turning it out of the pan or to slice a quiche cooked in a non-stick skillet. It won't scratch. 

    * Peel, quarter and freeze onions. Use a sharp knife and cutting board chop while frozen. No tears.

* Make a quick loaf of bread in the slow cooker. Whisk 2 eggs with a cup of sour cream, ½ cup sugar, 1 cup milk and a teaspoon of vanilla or orange extract. Fold in  3 cups biscuit mix and ½ cup raisins. Combine well but do not over-beat.  Put in greased cooker. Bake on High 2 hours.Turn out of the pan, crusty side up.

* Don’t toss leftover egg yolks. Cover with a little vegetable oil and keep cold up to three days. Enrich cookie dough, pancake batter, pound cake with an extra yoke or two.

Campground Potluck Recipe of the Week
Slow Cooker Chili Cheese Dip
    Does your supermarket carry fully cooked beef or sausage crumbles? They may also be available in vegan and vegetarian versions.

 

14- to 16-ounce package of fully cooked beef or sausage crumbles
2 packages, 2 pounds each, process cheese such as Velveeta
2 cans diced chilies, well drained
2 cans mild or medium Rotel
1 tablespoon each chili powder, Worcestershire sauce

    Dice cheese and put everything in a slow cooker. Cook 1 hour on High or 2 hours or more on Low. Stir and surround with dippers of your choice. Makes about 2 1/2 quarts of dip.
    Stove-top or campfire method: Proceed as above using a heavy pot and low/medium heat. Cook, stirring often, until cheese melts.

FREEZE AHEAD RECIPE OF THE WEEK
Greek Beef Stew
    This potato-free stew makes six to eight portions and serves even more when ladled over a starch base. It’s easily doubled.

 

2 pounds lean beef for stew
1 tablespoon each  vegetable oil and minced garlic
Large eggplant, unpeeled, diced
2 cups water
2 beef bouillon cubes
1 tablespoon minute tapioca
28-ounce can diced tomatoes
1 teaspoon each salt, pepper
2 teaspoons ground cinnamon
15-oounce can chickpeas, drained and rinsed
1 tablespoon browning such as Bovril or Gravy Master

Brown beef in hot oil with garlic, gradually stirring in eggplant. Scrape up brown bits. Add water, bouillon, tomatoes, tapioca  and seasonings. Cover and simmer over low-medium heat until beef is very tender. Stir in chickpeas and browning. Cool and portion for the freezer, allowing 1 to 1 ½ cups per serving. Thaw, heat and serve as is with torn chunks of bread on the side. Or  spoon over hot cooked rice, orzo, noodles or mashed or baked potatoes.  

Never miss another recipe. To receive a brief poke every time new posts go up here, email janetgroene@yahoo.com and put RV Yes in the topic line.

 

 

 

 

Old-Time Camping Recipes

 

 

 

 Blog copyright Janet Groene 2024. To ask about rights to use this content or to place an ad,  email janetgroene@yahoo.com

 

CAMPING & RV RECIPE OF THE WEEK

 Risi E Bisi
    Use shortcuts such as instant rice and a carton of rich  broth to make this colorful  Italian classic. To make it vegetarian, use vegetable broth or bouillon and  substitute 4 chopped, hard-cooked eggs for the meat.  

 

 

   
1 or 2 cans chunk ham, drained
1 tablespoon butter
1 tablespoon vegetable oil
Medium onion, diced fine
4 cups chicken broth OR

4 cups water  + 5 chicken bouillon cubes
2 cups green peas, thawed
4 cups instant rice
½ cup grated Parmesan cheese
Salt, pepper
    
    In a saucepan, sizzle ham in hot butter and oil, breaking it up while gradually adding onion,  When onion is soft, add broth or water+ bouillon cubes and bring to a boil. Stir in peas. Bring back to a boil and add rice. Cover, remove from heat and set aside for 10 minutes until rice is tender. Fold in Parmesan, or pass it at the table.
    Broth, ham and cheese are already salted, so do not add salt. It's best to pass salt and pepper at the table. Serves 4.

See more of Janet Groene’s shortcut galley recipes at Boat Cook. 

 

CAMPING & RV RECIPE OF THE WEEK
Skillet Pastitsio

    Here is a shortcut, stove-top  version of a wonderful Greek macaroni dish. Make my version in one pan on one burner.   

 
3 cans, 14-15 ounces each, macaroni and beef in tomato sauce
½  teaspoon cinnamon
1 can cream of mushroom soup
½  soup can milk
2 eggs

About 1 cup grated Parmesan cheese

    Place macaroni and beef in a skillet. Stir in cinnamon and smooth to an even layer. Cover and heat over low burner.  In a bowl whisk milk and eggs into mushroom soup and fold in cheese. Carefully spoon soup mixture over hot macaroni.  Do not stir. Cover pan and cook over low heat until topping layer sets like custard. Serves 6.


CAMPGROUND POTLUCK RECIPE OF THE WEEK  
Caramel Rice Pudding 

 

    
5 cups water
½ cup packed dark brown sugar
5 cups instant rice
1 teaspoon salt
1 cup golden raisins
8-ounce carton caramel-flavor yogurt
1 quart frozen whipped topping, thawed enough to fold in

    In a large pot bring water and sugar to a boil until sugar dissolves. Stir in the rice and salt. Cover and let stand until the water is absorbed, rice is tender and the mixture has cooled to lukewarm. . Fold in remaining ingredients. Serve now or chill.  Serves 15.
    
Tips for the Camp Cook

    * The new collapsible silicone galley gear is a plus for camping. It’s lightweight, stores flat and won’t break. However, it’s also a place for grime to hide and build up. Fully expand it to wash in hot, sudsy water. Then dry thoroughly before collapsing for storage.

    * I learned by accident that an oily marinade tames an oily fish such as mackerel. Mix one part canola oil to one part soy sauce plus herbs and seasonings of choice. Marinate, then remove fish and discard marinade.  

    * Supply small disposable (bathroom size) cups for serving foods like  rice pudding (above). They cost very little and are just the right size for portion control. 

  

 

Love a cozy Kindle mystery? Read Janet Groene’s new mystery series by her pen name, Farley Halladay. Start with January Justice, then February Felony, March Malice and so on while the widowed Farley strives to solve the mystery of her late husband's death in a fall from the mainmast of their ketch.

https://amzn.to/2BCkacN

 

 
FREEZE-AHEAD RECIPE OF THE WEEK
Tunnel-O’-Cinnamon Cake
    Freeze this large cake whole or wrap in single serve slices, then freeze. It travels well and doesn’t need frosting.

1 box yellow cake mix
3 tablespoons brown sugar
2 teaspoons cinnamon
1 cup finely chopped nuts
½ cup vegetable oil
4 tablespoons water
4 eggs
1 teaspoon vanilla or rum flavoring

    Grease and flour a tube pan or bundt cake pan and set the oven for 350 degrees. Put 2 tablespoons of the cake mix in a small bowl with the brown sugar, cinnamon and nuts. Set aside.    
    Beat remaining cake mix with oil, water, eggs and flavoring until you have a smooth batter. Pour half the batter into the pan, sprinkle with the nut mixture and carefully add remaining batter.     
    Bake the cake until it’s springy to the touch, about 50 to 55 minutes. Cool it in the pan 10 minutes, then remove from pan and cool completely on a rack. Wrap and freeze.
To serve, thaw completely and serve as is or with a glaze, sauce, syrup or ice cream. 

BLACK POT RECIPE OF THE WEEK
Three Bean Turkey Soup

 

 

 

1 pound ground turkey
1 tablespoon vegetable oil
Large onion, diced
Small green pepper, seeded and diced
2 large carrots, peeled and chopped
2 large ribs celery, chopped
1 tablespoon minced garlic
4 cups water
6-ounce can tomato paste
4 chicken flavor bouillon cubes
1 1/2 teaspoons Cajun seasoning
1 can each pinto beans, Great Northern beans and kidney beans
1 can refried beans
28-ounce can diced tomatoes

 

      Fry out ground turkey in hot oil, gradually stirring in vegetables and garlic over high heat.  Stir in water, tomato paste, bouillon and seasoning. Cover and remove to medium heat to simmer until vegetables are tender. Stir in diced tomatoes and beans, stirring to break up refried beans, and  simmer over low fire. Serves 8 to 10. Ladle into soup bowls.
    Cook’s note: If soup is too thin, slowly stir in oatmeal or potato flakes, one tablespoon at a time, allowing 2 minutes for it to thicken before adding more. If soup is too thick, add water, red wine or broth.

Just in time for gift season

The 4th Edition of the Groenes’ book Living Aboard Your RV, A Guide to the Full-Time Life on Wheels, is available from Amazon at   https://amzn.to/3knbvll/

The book starts with making the decision to go full-timing, then leads you through choosing and outfitting the RV as a home, making money on the go,  home schooling, finding affordable campsites and more.  It ends with advice on easing out of full-timing, when and if that day comes. Amazon can wrap and ship it for you if you like.

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Copyright Janet Groene 2024. For rates to use this content or to place an ad, email janetgroene@yahoo.com

 

Thumbnail Recipe of the Week
Anything Goes  “Helper”
    In a zip-top bag place  2 c. macaroni, 1 t. powdered bouillon, 2 T. dried onion bits, 1 T dried parsley flakes. In camp, boil 4 c. water. Add bag of helper. When macaroni is tender add protein of choice e.g. canned chunk chicken, diced ham, cooked hamburger, sliced hot dogs or cooked sausage. Heat thoroughly. Fold in 1/3 c, grated Parmesan or other dry hard cheese. Cover and let steep while cheese melts.

Camping & RV Recipe of the Week
Strawberry Cookie Cake
    Bake this unusual cake in camp or ahead of time at home. It keeps well in an ice chest or refrigerator. 

 

 

 7-8 strawberry newton cookies, cut up
1 box strawberry-flavor cake mix
1 cup water
½ cup vegetable oil
3 eggs
10-ounce jar strawberry jam
1 cup heavy cream or evaporated milk  
    
1. Grease a 9 X 13-inch baking pan. Cover the bottom with  cut-up strawberry newtons.

2. Make the cake mix using the water, oil and eggs. Pour batter  over strawberry cookies. Bake the cake at 350 degrees until it’s springy to the touch and pulls slightly away from sides of the pan.

3. Use the round handle of a wooden spoon to poke holes in the cake after it has cooled 15 minutes.

4. In a small saucepan over low heat, mix the cream and jam until they melt together. Pour gently and evenly over warm cake, coaxing it into the random holes. Cool and chill.

Where is your next road trip? Georgia waterfalls? A songwriter concert in Tennessee? Full moon hikes?  Get ideas at https://janetgroene.blogsot.com

TIPS FOR THE CAMP COOK

    Batter Up!  Here are ideas for a fish fry, tempura, hush puppies and other deep fry treats. 

 
    * A famous seafood chain puts a little vegetable oil in its batter then cooks fish in hot oil. The result is super crispiness. Here’s how: Mix 1 T. cornstarch, 1 c. each water and flour, 1 egg, 1/4 c, vegetable oil,  1 t. each baking powder and garlic salt. Whisk  until smooth. Use as a batter for fried fish,  chicken, mushrooms or vegetables.

    * Instead of milk or water in your batter for fish, use lemon-lime soda, hard cider or beer,

    * Make a batter for fried fish from “complete” pancake mix and milk or light cream.
    
    * Instead of garlic or onion powder use paprika, parsley flakes, dried chives or tarragon, crumbled rosemary or mixed Italian herbs.

    * For each two cups batter for fried fish add 1/2 t. Crystal Light lemonade mix.

 

The 4th Edition of the Groenes’ book Living Aboard Your RV, A Guide to the Full-Time Life on Wheels,  is available from Amazon at   https://amzn.to/3knbvll/

The book starts with making the decision to go full-timing. Then it leads you through choosing and outfitting the RV as a home, making money on the go,  home schooling if you have kids on board, finding affordable campsites and more.  It ends with advice on easing out of full-timing, when and if that day comes.  

 

BLACK POT RECIPE OF THE WEEK

 

Chicken Drumbeat

    You be the judge when adding moisture.  Just don’t let the sauce boil dry. This soupy, super-saucy recipe calls for plenty of tortillas or torn bread to mop up the sauce.

 

 1 cup cold  water
1 packet chicken gravy mix
2 cups diced onions
28-ounce can diced tomatoes
1/3 cup each raisins and brown sugar
1 teaspoon apple pie spice
1 chicken bouillon cube

6 large, meaty drumsticks OR
6 large, meaty chicken thighs
Water, broth or white wine ad lib
Optional: 2 cups peas or whole kernel corn, thawed

Stir cold water and gravy mix in a large pot. Add onion, tomatoes,  raisins, brown sugar, spice and bouillon. Stir occasionally while bringing to an active simmer over well-started coals. Bury chicken pieces in simmering sauce.  Cover and simmer 45-69 minutes or until chicken is tender and tests done at 170 degrees.

Add water, broth or wine as needed. Stir in vegetables if using.
Simmer another 5-10 minutes. Put chicken pieces in bowls and divide sauce among the six servings.

CAMPGROUND POTLUCK RECIPE OF THE WEEK
White Sangria
    This is a refreshing beverage on a warm day and an affordable aperitif to serve guests.

1 each small orange, lemon and lime
1 each 12-ounce can lemon-lime soda and ginger ale
750-ml bottle white wine or white grape juice
1/3 cup triple sec (optional)

    Wash, cut up and seed fruit and put most of it in a large pitcher, saving some pieces to garnish glasses. Muddle fruit with the soda. Add wine or juice, triple sec and ice. Pour over ice in glasses. Garnish with fruit slices. 

 

BONUS RECIPE
CORNED BEEF & CABBAGE SALAD
    Make this meaty, refreshing salad up to two days ahead to serve in buns, pile on rounds of party rye, or serve in lettuce cups as a main dish salad. 

14-to-16-ooune can corned beef
1 tablespoon lemon juice
4 hard cooked eggs, chopped
2 cups shredded cabbage for coleslaw
1 cup each sweet onion and celery, chopped
1 green sweet pepper, seeded and chopped
½ cup sweet pickle relish

8-ounce carton lemon flavor yogurt
½ cup mayonnaise

    Scrape excess fat from corned beef. Put in a bowl, sprinkle with lemon juice and break up into small shreds. Fold in eggs, vegetables and relish. In a small ow whisk yogurt and mayonnaise and mix well with corned beef mixture. Serve at once or chill. 

  

BE PREPARED FOR THE NEXT HURRICANE, SUPPLY SHORTAGE, POWER OUTAGE....



    Janet Groene’s Survival Food Handbook is a guide to provisioning your RV pantry for emergencies by using familiar, affordable supermarket foods.   https://amzn.to/3mIfryC

 

BONUS RECIPE
Overnight Express Salad
 Here’s a twist on an ages-old recipe that is ideal for camp meals.

 

 

1 quart sauerkraut, rinsed and drained
2 cups mung bean sprouts, rinsed and drained
1 cup each chopped celery and sweet onion
½ cup grated carrots
1 cup chopped red and green sweet peppers 

 

Dressing:
1 ½ cups vegetable oil
1 cup sugar
1/2 cup apple cider vinegar
1/4 cup water

    Bring to a boil, stirring to dissolve sugar. Put vegetables in a non-metal container and pour dressing over all. Chill 24 hours. Stir and served with tongs or a draining spoon. Lasts for up to a week. 

FREEZE AHEAD RECIPE OF THE WEEK
Pizza Meatloaf

 

2 pounds lean ground meat
1 cup very finely chopped pepperoni
1 cup oatmeal
1 egg
½ cup milk
Small can or jar pizza sauce

Mix well, using half the pizza sauce. Place in a loaf pan slather top with remaining pizza sauce and bake about 60 minutes at 350 degrees. Test for doneness at 165 degrees F. Cool, wrap  and freeze whole, as a loaf,  or wrap and freeze in individual single serve slices. Thaw, heat and serve with buttered noodles or campfire baked potatoes and sour cream.     

 

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Camping Recipes, Tips and More

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THUMBNAIL RECIPE OF THE WEEK
Beefy Lentil Soup
     In a zip-top bag place an unopened 1# bag of lentils. (They need rinsing later.)  Add a small bag filled with 2 T. dried onion bits, 1 jar dried chipped beef, 1 tomato flavor bouillon cube, 1 t. garlic powder, 1 T. dried parsley flakes, 1/3 c. instant rice. In camp,  chop dried beef. Bring 8 c. water to a boil. Add rinsed lentils, beef & contents of small bag. Cover. Simmer over well-started campfire coals 40 minutes or until lentils are tender.  Bonus points: top each (adult's) bowl of soup with a tablespoon of sherry. 

 

COOKING ABOARD YOUR RV

    For yourself or a gift,  Janet Groene's timeless RV cookbook is packed with shortcuts, tips and 270 easy, delicious recipes to cook inside the camper or outside on the campfire or grill. https://amzn.to/3nNndWY

 

 

 

 

Camping and RV Recipe of the Week
Stovetop Pumpkin Pudding

 

Spoon into disposable bowls and top with cream

No oven, no problem with this moist, satisfying fall custard.

2/3 cup brown sugar
2 tablespoons white sugar
1 ½ cups flour
½ teaspoon each salt and baking soda
2 teaspoons pumpkin pie spice
2 eggs
3/4 cup canned  puree (not pumpkin pie flling)
½ cup milk clabbered with ½ teaspoon vinegar

            Generously butter a heavy-bottom Dutch oven or skillet that has a good lid.  Put dry ingredients in a clean bag and jostle gently to mix. Set aside. In a bowl whisk eggs, pumpkin and sour cream until well mixed. Stir in dry ingredients and spread  in the pan.
    Cover tightly and set over low-medium burner or in well-started coals. In a 350 degree oven it takes about 60 minutes. On a camp stove or campfire, times will vary but don’t peek too often. When pudding is “set”, as for custard,  remove from heat and let stand 10-15 minutes. Then spoon into serving dishes and smother with cream, whipped topping or vanilla sauce.  Serves 8.

Tips for the Camp Cook

    * Add vitamins and cut carbs when you serve marinara or bolognese sauce over wedges of steamed, coarsely shredded cabbage instead of spaghetti.

    * Beer batter is good for more than fish. Try it on asparagus spears,  whole green beans or red or green red pepper rings. Deep fry as usual. For dessert dip banana, apple or pineapple chunks in it and deep fry.

    * Stir a little white miso paste into corn chowder. Go by taste, starting with one teaspoon. Add a few drops of toasted sesame oil to complete the Asian persuasion.

    * Mix 1 part bottled pesto with three parts soft butter. Chill and melt over sizzling hot fish or steak from the grill or fryer.

 

  

     Microwave popcorn costs three times more than packaged kernels and takes up ten times more space. For tips on getting the most nutrition into your emergency food locker my Survival Food Handbook is a guide to stocking your camper's emergency pantry with the most nutrition per inch, per ounce and per dollar using familiar, affordable supermarket staples.   http://amzn.to/1WdYqbe

 

BONUS RECIPE
Fudge Pie
    Bake, cool and wrap  a boatload of these firm and fabulous pies in disposable foil pie pans for easy transport, easy  serving.

1 unbaked pastry pie shell
1 square (1 ounce)  semi-sweet baking chocolate
1 stick butter

1 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
Scant cup flour

2 eggs

 

    Heat chocolate and butter to melt. Whisk in remaining ingredients and pour into the pie shell. Bake 25 minutes at 325 F. Serve plain or topped with whipped cream, ice cream, cherry pie filling or a drizzle of Amaretto.

 

 

   

Campground Potluck Recipe of the Week
Fruity Stuffing
    This perfect side dish goes with anything from the grill, and it starts with a boxed mix.

1 cup each water and orange juice
1 cup pitted dried plums
1 cup golden raisins
1 cup dried cranberries

   Put fruit in a stove-totable Dutch oven or large, deep skillet and add fruit, water and orange juic. Heat gently  30 minutes to plump fruit.

2 boxes  chicken stuffing mix
½ stick butter, cut up
Very hot water
    Stir stuffing mix and butter bits into fruit and add hot water as needed until the stuffing is evenly moist. Cover and steep gently over very low heat until fruit is plump and stuffing moist. Serves 10 to 12.

FREEZE AHEAD RECIPES OF THE WEEK
Green Chili Casserole

 

20-ounce package lean ground beef
2 medium onions, diced
1 teaspoon minced garlic
2 small cans diced green chilies, drained
18 soft  corn tortillas
12-oounce can evaporated milk
1 ½ cup grated cheese such as Monterey Jack

    Grease a deep 9 X 13-inch casserole (disposable foil for camping).  Fry out the ground beef with onions and garlic until beef s no longer pink and onions are soft. Add chilies.
    Tear up tortillas randomly and add some to the bottom of the casserole, top with some of the beef mixture and some cheese, then repeat layers ending with a layer of grated cheese. Carefully pour canned milk over all. Cover, chill overnight, then wrap and freeze. In camp, thaw and bake. Serves 6. 

 

Where is your next road trip? See upcoming family travel dates near and far, sooner or later, here and there at https://janetgroene.blogspot.com https://janetgroene.blogspot.com 

Oat Bran Breakfast Squares

    Multiply this health-smart, no-cook  breakfast recipe to freeze ahead. Then serve in camp with scrambled eggs or slathered with a fruity yogurt.  

 

2 cups oat bran
2 teaspoon baking powder
1 ½ teaspoons apple or pumpkin pie spice
1 cup milk
1/3 cup honey
1/4 cup vegetable oil
1 egg

Optional: 1/2 cup raisins, chopped nuts or Craisins

Grease an 8- or 9-inch square pan. (To freeze for future camp-outs use disposable foil pan(s.)  Mix dry ingredients in a bag or bowl. Whisk wet ingredients and fold in dry ingredients until everything is evenly moistened. Bake at 425 degrees until lightly browned around the edges and springy to the touch. Cool, wrap and freeze. To serve, thaw and cut in squares.

Check out Janet Groene's weekly blog, https://solowomanrv.blogspot.com for reports of campgound news, good and bad, plus a how-to feature each week for women on the go. 

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