Camp And RV Cook

Friday, June 12, 2026

Heat Wave Camping Cook

Camp with the crowd or seek out your own neck of the woods. Let's Eat!

Heat Wave!

Are temperatures sweltering in your neck of the woods? These recipes keep the cook cool and collected.

CAMPING RV RECIPES OF THE WEEK

Crunchy Bok Choy Salad

It’s vegan, it’s delicious and it’s cold and crunchy for lunch on a hot day. Cashews add nutty protein.

Get leafy greens and a crunchy stalk all in one

Small head bok choy

Small head iceberg lettuce, coarsely shredded

3 tomatoes, diced and seeded

Medium zucchini, diced

½ cup citrus vinaigrette

2 cups roasted cashews

Thinly slice the white part of the bok choy and tear dark green leaves into bite size. Put bok choy in a large bag with the lettuce, tomatoes and zucchini. Add one or two paper towels to absorb any excess moisture. Put bag in the refrigerator or ice chest. This can be done a day or two ahead of time at home.

Just before serving, remove paper towels and put the vinaigrette in the bag. Seal, shake to toss salad, and remove with tongs to four dinner plates. Sprinkle with cashews and serve at once.

Cook’s note: For non-vegans, cooked shrimp or chicken chunks make a handsome topping for this salad. Reduce or omit cashews.

Sausage Cheese Skillet

Use a tub of refrigerated prepared mashed potatoes or make your own from scratch or from instant potato flakes.

1 pound bulk sausage (mild, spicy or hot)

Medium onion, diced fine

Small can beets, well drained

1/3 cup seasoned dry bread crumbs

1 ½ cups shredded mild cheese such as American or provolone

2 to 3 cups prepared mashed potatoes

½ cup freshly grated Parmesan cheese

1/4 stick butter, cut up

Fry out sausage, breaking it up. Keep stir frying while adding onion. Grate beets or dice very fine. Add to sausage. Cover, reduce heat and cook until sausage and onion are done. Fold in bread crumbs and 1 ½ cups shredded cheese.

Fold shredded Parmesan into the mashed potatoes and drop in scoops over the sausage mixture. Smooth to tn even layer with the back of a wet spoon. Dot with bits of butter. Cover and cook over low heat until potatoes are heated through and the cheese melted. Serves 4 to 6.

Campground Potluck Dish of the Week

Couscous Carrot Salad

Make this colorful, economical salad early in the morning and let it chill all day.

2 tablespoons olive oil

2 cups couscous

½ cup raisins

1/4 teaspoon cinnamon

2 1/4 cups water

12-ounce bag shredded carrots

Bottled French dressing

Saute' couscous in hot oil, gradually stirring in raisins and cinnamon. Add water. Bring to a boil. Cover, turn off heat and let stand until water is absorbed, about 5 minutes. Stir in carrots and dressing to taste. Chill until serving time. Serves 8 to 10.

For all reasons, all seasons

COOKING ABOARD YOUR RV

For yourself or a gift, Janet Groene's RV cookbook is packed with shortcuts, tips and 270 easy, delicious recipes to cook inside the camper or outside on the campfire, camp stove or grate.

https://amzn.to/3nNndWY

APPETIZER OF THE WEEK

Brighten the color of this pea-green dip by folding in lots and lots of minced parsley.

2 cups dried split peas

Heaping tablespoon minced garlic

½ cup good quality olive oil

2 tablespoons lemon juice

½ teaspoon ground cumin

Optional: 1/3 to ½ cup tahini

Salt to taste

Fresh vegetable sticks for scooping

Wash and pick over split peas and cook with garlic in 3 cups boiling water until peas are mushy. Drain, cool and chill. Mash, adding olive oil, lemon juice, cumin, tahini and salt to taste. If it gets too thick, stir in a little cold water. Chill. Serve with vegetable sticks.

FATHERS DAY IS JUNE 21:

DADS LIKE TO BE PREPARED

Stuff happens when you're away from home too. Be prepared for delays, sudden evacuation, refrigerator failure, supply chain interruptions, civil disturbances. http://amzn.to/1WdYqbe How much food will you need for a week in the woods for two adults and two kids? A month in a remote fish camp? A two-week power outage camp? Survival Food Handbook for tips on buying, stowing, and make meals from ordinary supermarket supplies that need no fresh ingredients.

Campers have limited storage space for emergency food. Survival Food Handbook is just for campers, truckers, RV travelers and boaters. Make the most of every ounce, inch and dollar. Have a stash of staples you will use and replenish. http://amzn.to/1WdYqbe

MAKE YOUR OWN MIXES

Kicky Campfire Cocoa Mix

This recipe makes 2 to 3 mugs of hot cocoa. For each batch, mix:

2 envelopes instant cocoa mix

1/4 cup powdered French vanilla creamer

2 teaspoons instant coffee

1/4 teaspoon cinnamon

Mix well, seal in a zip-top bag and keep cool and dry.

In camp, boil 3 cups water and stir in mix. Optional: top with a squirt of whipped cream. Adult version: add a shot of rum or Kahlua to each mug.

Homemade Shake-up Bake-Up

2 cups flour

1 cup dry bread crumbs

2 tablespoons each mixed Italian seasoning and dried thyme

1 tablespoon each sea salt, dried parsley flakes, sweet paprika and curry powder

1 teaspoon each black pepper and dry mustard powder

Mix well. Keep cool and dry. Use to coat chicken or chops and fry in butter or vegetable oil.

VEGETARIAN RECIPE OF THE WEEK

Baked Bean Chili For Two

2 teaspoons olive oil

Small onion, chopped fine

1 clove garlic, minced

Small green pepper, chopped fine

1 or 2 cooked, plant-based burgers, thawed and chopped

1 teaspoon chili powder

8.3-ounce can vegetarian baked beans (such as Bush’s Best)

14.5-ounce can diced tomatoes

Salt, pepper to taste

Optional toppings: grated cheese, diced raw onion, minced cilantro or sour cream

Saute' vegetables in hot oil, gradually adding other ingredients. Cover and simmer until vegetables are tender. Adjust seasonings. Makes two servings. Add topping(s) ad lib.

WHAT IS FULL-TIME RV TRAVEL REALLY LIKE?

We spill our whole story, start to end, warts and all.....

We traveled full-time for 10 great years.

Do you dream of living and traveling in a complete home on wheels? Living Aboard Your RV, 4th Edition by Janet Groene & Gordon Groene is a total guide to the full-time life on wheels. Should you sell the house or rent it out? Downsize possessions or put them in storage? Too young to retire? See our chapter on ways to make a living anywhere. Kids on board? We cover home schooling and also an exit strategy if and when it's time to settle down. Order at any book store or let Amazon gift wrap and ship it for you. https://amzn.to/29XFEkq

NO BAKE DESSERT OF THE WEEK

Coffee Mousse

1 cup hot water

2 teaspoons instant coffee

Dissolve coffee in hot water and let cool.

8-ounce brick of cream cheese, softened

½ cup milk

1 box instant French vanilla pudding mix

1/4 teaspoon cinnamon

Large tub whipped topping

Mix cream cheese with milk and gradually whisk in coffee. When it’s smooth add a package of instant French vanilla pudding mix and the teaspoon cinnamon. When it begins to set, fold in half the whipped topping. Spoon mixture into 6 to 8 dishes and top with dollops of the remaining whipped topping.

Cook’s notes: Edible dishes? This mousse can also be served deliciously in sugar cones.

LIFESAVER SAUCE OF THE WEEK

Pineapple Crush

If the cake fell or the brownies are too dry or the ham steak looks a too brown or the French toast needs some ooh-la-la, add moist sweetness with this forgiving cover-up. Idea: Add 1 or 2 tablespoons of vinegar and try it as a sweet-n-sour dip for coconut shrimp.

29-ounce can crushed pineapple

1 tablespoon cornstarch

½ cup apricot preserves, peach jam or orange marmalade

1 tablespoon butter

Drain pineapple and stir cornstarch into the juice. Cook over medium heat until thick. Stir in pineapple and preserves. Heat, stirring and stir in butter until it melts. Serve warm or cold. It's also good on ice cream, plain pound cake or toasted wedges of angel food.

Curl up in your bunk tonight with a cozy mystery e-book...

The latest in the Yacht Yenta cozy mystery e-books brings sailboat widow Farley Halladay closer to the answer of her husband's unexplained death.

Read the six cozies in any order as Farley copes, cooks and solves crimes with the help of her wacky cast of characters. Bonus: throughout all the Farley Halladay books she shares easy recipes from her days as a charterboat cook. https://amzn.to/3wcf6ao

BONUS RECIPE

Smoothie Salad Dressing

Let's say you forgot to bring bottled dressing, or maybe you prefer to make your own to save money, reduce sugar, omit salt, add a favorite seasoning or favor a gourmet olive oil. Fine tune this recipe to suit your own needs. Then use your smoothie maker. Don't try this unless your blender or smoothie maker can hold at least three cups.

1 cup your favorite vegetable oil

2/3 cup your favorite vinegar

Medium red, yellow or sweet onion, cut in chunks

2 tablespoons tomato paste OR

1/2 cup ketchup

1/4 cup sugar or equivalent

1 teaspoon each salt and powdered mustard

1/2 teaspoon each garlic powder, black pepper

Optional: 1 teaspoon grated lemon zest

Blend everything until satin smooth. Chill. Makes about 2 1/2 cups.

SCROLL DOWN TO SEE MORE, THEN COME BACK OFTEN. If you want a quick email when new posts go live, email janetgroene@yahoo.com My opt-in mail lists are private, never sold nor shared.

Friday, June 05, 2026

Small Camp Kitchen, Big Appetites

Copyright Janet Groene 2026. This blog has had more than 297,000 views. To ask about rights to reprint this content email janetgroene@yahoo.com

Big Meals from Small Spaces to the Great Outdoors

CAMPING & RV RECIPE OF THE WEEK

Sausage Corn Skillet

1 pound bulk sausage

1 each small red and green peppers

Medium onion

2 ribs celery, chopped

1 ½ cups long grain white rice

3 cups water

3 chicken or beef bouillon cubes

1 can whole kernel corn, no salt added, drained*

2 cups dry bread crumbs

1/2 stick butter

1 tablespoon dried parsley flakes

* Juice may be saved and used as part of the water measure.

In a large skillet, fry out sausage, breaking it into crumbles. Keep stir frying while adding vegetables. When sausage is no longer pink and vegetables crisp-tender, stir in rice to coat with pan drippings. Add water and bring to a boil. Stir in bouillon to dissolve.

Reduce heat, cover and simmer ad lib for about 20 minutes. Stir in corn, cover and cook another 10 minutes until rice is tender. In a separate skillet, melt butter and stir in bread crumbs and parsley flakes until toasty. Plate sausage mixture to serve 8 and lavish each serving with toasted bread crumbs.

MAKE YOUR OWN MIX

Regular rice is more compact to carry but it takes more time and fuel to prepare in camp. This instant rice mix may work better for you. Powdered bouillon comes in many flavors. Try chicken, beef or Knorr’s tomato. Other seasonings can also be fine-tuned to suit family tastes.

Instant Rice Pilaf

6 cups instant rice

1/3 cup dried parsley flakes

3 tablespoons powdered bouillon

1 teaspoon garlic powder

2 teaspoons onion powder

Mix well and divide into zip-top bags. Keep cool and dry. One cup mix makes one cup hot rice pilaf. In camp, boil one cup water per one cup mix. Add a pat of butter and the dry mix. Cover tightly and let stand in a wind-free spot for 7 minutes or until rice is plump. Serve at once. Each cup of mix makes two half-cup servings of rice.

To make instant rice in a wide mouth thermos bottle, pre-heat bottle with a splash of hot water. Discard this water. Then add boiling water, butter and rice. Seal thermos and let steep. Rice will double in size, so make sure the thermos is large enough. In a thermos it stays hot for an hour or more.

JUST IN TIME FOR FATHERS DAY

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, camp stove or grate. Amazon will wrap and ship it for you.

https://amzn.to/3nNndWY

FOIL MEAL OF THE WEEK

Hula Ham Hoagie

Wrap in foil, roast on the grill to melty perfection

8 large hoagie buns

1 cup canned pizza sauce

½ cup mayonnaise

½ cup minced red and green sweet peppers

2 scallions, diced fine

2 tablespoons shredded Parmesan cheese

8 slices canned pineapple, drained and cut in half

16 thin slices deli baked ham

8 slices Swiss cheese

Slice buns and brush cut sides with a thin film of pizza sauce. Fold remaining pizza sauce into mayonnaise, Parmesan and diced vegetables to form a sauce.

To assemble, place a layer of ham on bottom half of the bun. Add two pieces pineapple. Dapple with some of the sauce. Add a layer of Swiss cheese, a layer of ham and remaining sauce. Add top bun and wrap tightly in foil. Heat in the oven or over the grate until heated through. Warning: melted cheese will be very hot.

CAMPGROUND POTLUCK DISH OF THE WEEK

Picky eaters don’t need to know that your secret ingredient is a vitamin-rich vegetable.

Secret Ingredient Sloppy Joe

2 to 2 ½ pounds lean ground beef

1 tablespoon vegetable oil

Medium onion, diced fine

1 teaspoon each salt, pepper, chili powder, dry mustard

1/4 cup each spicy mustard and brown sugar

2 cans, 8 ounces each, tomato sauce

15-ounce can pureed pumpkin

Brown meat in hot oil, breaking it up into crumbles. Gradually stir in onion and seasonings. Add tomato sauce and pumpkin. Reduce heat, cover and simmer, stirring occasionally until thick and fragrant. Fills 16 to 20 hamburger buns.

To freeze, cool thoroughly. Allowing 1/3 to ½ cup per portion, measure into containers in batches and freeze in batches. In camp, thaw and heat.

MAKE AHEAD RECIPE OF THE WEEK

Wicked Good Stuffed Shells

8 jumbo pasta shells

2 cans deviled ham

2 tablespoons butter

8-ounce can mushrooms, drained and chopped

Small can black olives, drained and chopped

1 cup grated Cheddar , Swiss or mozzarella cheese

1 tablespoon dried parsley flakes

24-ounce jar spaghetti sauce

Cook shells al dente. Drain, cover to keep moist and set aside. Mix deviled ham, butter, mushrooms, black olives, grated cheese and parsley flakes. Stuff shells.

To serve now, pour sauce into a large skillet and arrange shells in it. Spoon sauce over shells. Cover and heat gently. Plate shells and cover with sauce.

To serve later, divide shells and sauce into right-size batches and freeze. In camp, thaw and heat. Serves 8.

VEGETARIAN RECIPE OF THE WEEK

Potato Mushroom Chowder

Buy as many different kinds of mushrooms as possible and supplement with canned if necessary.

½ stick butter

1 pound mixed fresh mushrooms, chopped

2 cups diced potatoes

Large onion, diced

1 cup chopped celery

Medium carrot, peeled and diced

3 cups water, divided

2 tablespoons flour

1 teaspoon salt

½ teaspoon pepper

1 cup light cream

Optional: sour cream or grated cheese

Sautè mushrooms in melted butter, gradually stirring in vegetables. Add 2 ½ cups water, cover, reduce heat and simmer until vegetables are tender. Whisk flour, salt and pepper into ½ cup water and stir into soup. When it thickens, add cream and heat through. Do not boil. Optional: top each serving with a dollop of sour cream or a tift of grated cheese. Serves 6.

FATHERS DAY IS JUNE 21:

DADS LIKE TO BE PREPARED

Amazon will wrap and ship this gift for you.

BONUS RECIPE

Mushroom Scones

Serve a mug of soup with buttered scones for a simple supper on your first night out.

½ cup finely chopped mushrooms

1/4 cup finely chopped onion

Butter or vegetable oil

2 cups self-rising flour

½ stick butter

Milk

Saute' mushrooms and onion in a little butter or oil. Let cool. Drain any excess liquid, Cut butter into self-rising flour until mealy. Add enough milk to make a thick dough. Stir in drained mushrooms. Turn out dough on a floured paper towel. Knead half a dozen times and pat into a circle ½ inch thick.

Score circle into 6 or 8 wedges and bake on a greased cookie sheet at 400 degrees for 12 to 15 minutes until golden. Cut or break into portions and eat warm with butter.

LIFESAVER SAUCE OF THE WEEK

Tangy Tartar Sauce

When the fish turns out too dry or you need a change from the same ol' bottled shrimp sauce, whip up this savory sauce.

1 cup mayonnaise

1 tablespoon vinegar or, if you can manage it, fresh lemon or lime juice

1 tablespoon chopped capers, drained

2 tablespoons chopped, stuffed olives

1 teaspoon dried tarragon

Mix well and chill. Makes about 1 1/3 cups sauce.

Where are all the new campsites and RV parks? Get a heads-up with weekly news reports (breaking news, not reviews) at https://solowomanrv.blogspot.com

WHAT IS FULL-TIME RV TRAVEL REALLY LIKE?

We spill our whole story, start to end, warts and all.....

We traveled full-time for 10 great years.

Save money and snack healthier when you make your own trail mixes. See my recipes, sweet and savory, then fine-tune to suit your own diet needs such as no salt, gluten free, sugar substitute. Measure for portion control and package in reusable bags to carry in pocket, purse or carry-on. https://createagorp.blogspot.com

Where to go on your next camping trip? See Road Trips USA near and far, here and there, now and again at https://janetgroene.blogspot.com

Friday, May 29, 2026

Camp, RV, Picnic, Eat!

Hungry? Take It Outdoors

I’ve often joked that I can cook a five-course meal in a telephone booth. Here's how to stretch space, dollars and time in your travel and camping life.

CAMPING & RV RECIPE OF THE WEEK

Cici Cassoulet (say si-si cah-soo-LAY)

This one-pan, one-burner classic cooks on top of the stove or in the oven, solar cooker, crock pot or campfire.

2 pounds cubed, boneless lamb, beef, pork or turkey

1 teaspoon turmeric

1 teaspoon cinnamon

2 tablespoons flour

½ teaspoon each salt, pepper

1. Pat meat dry with paper toweling. Put dry ingredients in a disposable bag and shake to mix, then add meat and shake again to coat. Discard bag and excess flour mixture. Put meat in a pot with:

Large onion, peeled and diced

1 teaspoon minced garlic

1 cup white grape juice or white wine

2. Drain and rinse 2 cans, 15 ounces each, cici peas, also known as garbanzo beans or chickpeas. Set aside until meat is done. IMPORTANT Depending on the cooking method, you may have to add water or broth to keep the pot from boiling dry.

Stovetop method: Bring to a boil, cover, reduce heat and cook over low heat until meat is tender. Add beans and heat through.

Slow cooker method: Put everything in a slow cooker and cook 6 to 8 hours on Low. Add beans and heat through.

Dutch oven method: Put everything in a Dutch oven and put in the campfire in well-started coals. Surround oven with hot coals and keep at a low simmer 1 hour or until meat is tender. Stir in beans and heat through. A Dutch oven can also be placed in a 325-degree oven for 1 hour or until meat is tender.

Solar method: Put everything in the solar cooker and give it a jump start if possible by heating the wine or grape juice first. When meat is tender (time depends on sun and wind) stir in garbanzos and heat for another 30 to 60 minutes.

Pressure cooker method: Bring meat, onion, seasonings and wine to full pressure for 15 minutes. Let pressure normalize on its own or by quick-cooling (see your cooker’s instruction manual), then stir in garbanzos to heat through.

3. If you can manage minced fresh parsley, it really complements this dish.
Sprinkle it on just before serving. Serve in shallow soup plates alone or over hot rice.

See more of Janet Groene’s shortcut recipes at BoatCook.blogspot.com

Campground Potluck Recipe of the Week

It’s smart (and economical) to have a large, restaurant-size can of something or other on hand for a campground potluck. Commercial size products are sold at Walmart and many supermarkets. Here’s a sample recipe using a #10 can of sliced carrots.

Gala Carrots

4 Gala apples, peeled and diced

1 stick butter

1 teaspoon cinnamon

½ cup brown sugar

#10 can sliced carrots, drained

In a large pot sizzle apples in melted butter until they are crisp-tender. Stir in cinnamon, brown sugar. Gently fold in drained carrots. Mix well Cover and heat through. Stir and serve. Serves 12 to 16 as a side dish.

FOIL MEAL OF THE WEEK

Pickapart Pesto Sandwich Loaf

The aromatic magic of pesto transforms ordinary deli meat and cheese into a hot gourmet meal. Heat it in foil. Eat out of the foil. Make one sandwich or dozens.

For each person you will need:

Large square foil

Large hoagie bun or or small loaf of French bread

Olive oil or soft butter (optional)

1 slice deli ham

1 slice deli roast beef

1 slice mild cheese such as provolone or Swiss

1 slice sharp Cheddar

2 to 3 teaspoons pesto (bottled or homemade)

Slice bread or bun every inch but don’t cut all the way through.

Spread slices open and lightly brush or spread cut sides with soft butter or olive oil.

Cut meats and cheese into quarters and tuck into the bread, placing two or three different pieces in each opening. Poke pesto into each open space.

Wrap in foil and heat gently to melt cheeses and bring out the flavor of the pesto.

COOKING ABOARD YOUR RV

For yourself or a gift, Janet Groene's RV cookbook is packed with shortcuts, tips and 270 easy, delicious recipes to cook inside the camper or outside on the campfire, camp stove or grate.

https://amzn.to/3nNndWY

MAKE AHEAD RECIPE OF THE WEEK

Although the hard work is done ahead of time, this dish bakes at the last minute. You decide what makes up a “portion” of chicken in your family.

BBQ Baked Chicken

6 portions chicken

Salt, pepper

Medium onion, chopped fine

1/4 cup each cold water, ketchup, brown sugar and vinegar

1 tablespoon flour

2 tablespoons soy sauce

1 teaspoon each sweet paprika, minced garlic and mustard powder

Arrange chicken pieces in a single layer in a greased baking pan. Sprinkle lightly with salt, pepper and chopped onion. Whisk remaining ingredients until smooth and smear evenly over chicken pieces. Wrap for the ice chest, freezer or fridge.

In camp, thaw chicken. Do not stir. Bake at 350 F, uncovered, 40-45 minutes or until chicken reaches 170 F. at its thickest point.

WHEN FOOD EMERGENCIES

TRIP UP YOUR CAMPING TRIP

BONUS RECIPE

Bargain Turkeyburgers

Stretch meat with the addition of cornmeal, then make it more corny with a juicy sweetcorn sauce.

20-ounce package ground turkey

½ teaspoon each salt pepper, ground cumin

Small can diced green chilies, drained

4 tablespoons cornmeal

2 drops each liquid smoke and hot sauce

1 egg

Juice of half a large lime

Sauce:

1 can whole kernel corn, drained

1 cup salsa

Mix burger ingredients well and form into patties. Fry in a greased skillet until browned on both sides and done in the middle at 175 F. Remove burgers and keep warm.

To the skillet drippings add 1 cup salsa and 1 cup drained whole kernel corn. Serve as a sauce for the burgers. Serve in buns with all the fixings or as a knife-and-fork meal.

NO BAKE DESSERT OF THE WEEK

Lemon Whip for Two

Make this rich with regular yogurt and whole milk or pare down calories with low-fat yogurt, skim milk, sugar substitute and sugar-free gelatin mix. For a frothier whip, substitute a scant cup of cold water + 1/3 cup dry milk powder for the fresh milk.

½ cup plain yogurt

1 tablespoon lemon gelatin dessert mix

1 tablespoon sugar or 1 packet sugar substitute

1 cup milk or light cream

4 ice cubes

Optional: lemon-lime soda

Process yogurt, gelatin mix, sugar, milk (or milk powder and water) and ice in a blender until frothy and slushy. Pour into two glasses and top off with soda. Serve at once.

FAMILY SIZE NO BAKE DESSERT

Hula Mallow Squares

20-ounce can crushed pineapple, well drained

2 cups cookie or graham cracker crumbs

1 stick butter, melted

14-ounce package marshmallows

1 2/3 cups milk

1 ½ teaspoons vanilla, lemon, orange or almond flavoring

16-ounce tub whipped topping

Drain pineapple, saving juice to make fruit pinch. Mix melted butter and mix with crumbs. Press into the bottom of of a 13 X 9-inch dish, saving ½ cup for topping.

In a heavy saucepan over low heat or in the microwave, melt marshmallows in milk. Stir until smooth. Stir in flavorings. Fold in drained pineapple and whipped topping. Spread over the crumb crust and sprinkle with the rest of the buttered crumbs. Chill several hours. Cut in 12 to 16 squares.

WHAT IS FULL-TIME RV TRAVEL REALLY LIKE?

Here's our whole story, start to end, warts and all..... We traveled full-time for 10 great years.

Make your own trail mixes to save money, eat better. Make a big batch, measure into reusable snack bags for freshness and portion control. Always have a healthful nosh in your pocket, carry-on or day pack. See recipes at https://createagorp.blogspot.com