Quick easy food ideas`

G,day Nelly : for those big day drives we do pre cook meals freeze before leaving home , aswel use the supermarket types when on the road .
lunch & breakfast are pretty simple on the road as you know .

Mate, get an oven !
Either the $ travel buddy, or the more econ types . . .
12V Portable Stove

This might be short lid one . . . haven't seen low lids around for years though, migth be representative pic only.
Oven - Low lid ?

I have high lid one, great for 2 frozen meals (foil trays) and one rice, rotate in the arvo every 1.5 hrs, all ready to eat for dinner.
Also for pastry items for lunches :)

I usually do them from semi frozen, put in fridge cool (-1) previous night t othaw a bit, but can put them in frozen too.

If just for lunches, the short lid would be ideal for pies / pasties etc for lunch, just put them in for 3/4hr, turn, another 1/2hr, perfect.
(I think my high lid is a bit of a waste of space for the couple of bakery items.)

I leave lid cracked open on the bakery stuff, and use baking paper underneath, comes out so crispy, but be careful, HOT.

The high lid is a bit hotter than the low lid normally 150c vs 140c.

Other enjoyable quick lunches we have . . .
Any dry cracker type bics (Premium / Vitawheat) with flavoured tunas / salmon small tins.
Similar bics with simple meats and cheese spreads.

Planning similar trip for 5 states mid year, I just do a spreadsheet menu and mix things up to keep it interesting.

Enjoy your trip and planning.

Hi Nelly,
I usually make a lot of frozen meals that we can just reheat for dinner after a long days drive . Just remember to put in the fridge the night before. I use the foil containers with the cardboard lids, this seems to work ok and then you can just throw them away. Then we use them for the "run home" as these are just overnight stops usually.
Breakfast is normally museli and fruit, for lunch we find a shady spot to stop and make a wrap with ham and salad etc or tuna and avocado with cruskits or corn thins. We have a box in the car with a chopping board, knife, spoon, cups, tea bags and coffee ready to go. Sometimes if we are in a large town we will grab McDonalds for breakfast or if we find a nice bakery have a pie for a treat and to mix things up a bit! (and to grab a real coffee of course)

I usually cook a corned Silverside or Brisket to take with me,good for a lunchtime sanga with cheese and tomato, good for tea also with a bit of salad or cook up some veggies.
Cheers, Sparra

It's actually very easy when you switch your habit of eating breads/carbs for a quick snack with protein and other fresh produce which you can make ahead and keep in fridge for a few days of easy quick snacks which have long fridge life, are nutritious and filling. eg. hard boiled eggs, cold cuts of meat, nuts, tin tuna, rice crackers, block cheese, yoghurt, and whole pieces of fruit eg. oranges, apples, and even hard pieces of vegetables that keep well out of fridge if wrapped in newspaper and stored in a cool, dark place eg. a roller drawer (raw beetroot, raw carrot grated can be spruced up with a chunk of feta cheese and a dash of balsamic vinegar). So easy. I also buy jars of pickled things which then go into fridge once opened. So easy to throw together a plate of fun, tasty, snacks. We also drink plunger coffee using a JetBoil with plunger attachment and we also buy sachets of Miso Soup which are delicious, and very space saving and easy to make with just hot water.

In cool weather we find soups are very useful. I make them in the Eco pot and we carry a good mix of tinned red or white beans chickpeas etc, barley, lentils some chicken drumsticks, stewing beef or lamb shanks which take up little fridge or freezer space and create filling tasty soups. Then all we need are whatever veggies we can find - onions, carrots, celery, greens, pumpkin etc and a few herbs and spices. There is no shortage of recipe ideas to try for variety.
If I am very keen I might mix up the soup in the morning before we travel and it cooks easily in the Eco Pot as we drive.. Otherwise I make it on a camp day. One good pot of soup will give us several meals and can easily be refrigerated or frozen so there is always some there when we don't have time or energy to cook lunch or dinner. Lynne