Sorry for my extended period of silence. I was prepping for an 11 day trip which involved 8 nights of camping. I prepped our first 2 nights of food and some of the marinates for later in the trip before leaving home. I stayed in an AirBnB for a few nights and prepped for the rest of the journey. I did not take pictures but the menu and recipe links follow.
Cowboy Beans cooked at home in the slow cooker and stored in a container to reheat. https://www.southyourmouth.com/2017/11/three-meat-crock-pot-cowboy-beans.html
Lemon Herb Chicken Skewers with Blueberry Balsamic Salsa https://www.myrecipes.com/recipe/lemon-herb-chicken-skewers-blueberry-balsamic-salsa with a Yukon Gold Potato Salad with Shallots Chives, Bacon and Lemon Vinaigrette https://www.finecooking.com/recipe/baby-yukon-potato-salad-with-shallots-chives-bacon-lemon-vinaigrette
Korean Grilled Chicken with an Asian Slaw salad https://www.foodnetwork.com/recipes/bobby-flay/korean-grilled-chicken-recipe-1921151
I use slaw in a bag, and add, radish, red pepper, cashews, mandarin oranges, and chopped green onion. The dressing that I make is
1 Clove of grated garlic
1/4 c of Rice wine vinegar
1 Tsp of Asian chili paste
2 Tbls of honey
3 Tbls of Soy sauce
2 Tbls of canola oil
1 Tsp of Sesame oil
Toss your salad with the dressing and garnish with crunchy wide chow mein noodles.
Pea and Prosciutto Salad https://www.epicurious.com/recipes/food/views/pea-and-prosciutto-salad Green Bean Salad with Toasted Almonds and Feta https://cookieandkate.com/green-bean-salad-recipe/