Cold boiled shrimp is a "go to" for me. Bring a pot of lightly salted water to a boil. Throw the shrimp in and bring back to a boil then drain, add ice and toss occasionally to cool. Throw them in a baggie (a few pieces of ice can be added in to keep them really cold). My cocktail sauce is simply ketchup with enough horseradish mixed in to give it as much kick as I want. I store it in a 1/4 cup Rubbermaid container with tight fitting lid. No spoilage issue with the sauce since it's just ketchup.
I also like to pack corn salad. Simply dump a can or two of corn in a bowl, add a little chopped onion and a jar of diced pimiento. Sometimes I add a little yellow or red bell pepper. Add white vinegar and sugar substitute to get the taste you want. Refrigerate until cold.
Bean salad is also good made pretty much the same way. Often oil is added but I just use the vinegar and sweetener and a little salt & pepper.
Chicken, turkey, tuna, beef or pork wraps are good cold too. I just use mustard to add kick, lettuce, bell pepper strips and tomatoes slices that seeds have been removed.
Vinegar slaw packs well too. And of course there are tons of raw veggies and fruits.
Muffins are good travelers and so is banana bread and cereal bars.
Enjoy your summer and think out of the box when it comes to food.
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