RoadTrek small reefer

SwaninWA
This is good resources management. I cook in large amounts at home and freeze in ziplocs for 2. We also put stuff for consumption in a day or two in the fridge area with the pre-frozen main course in the freezer.We use an Igloo cooler(Koolatron type) for things which are better kept cool but not necessarily frozen. It is plugged into 12v on the road and 110v when camped with shorepower. We dont dry camp very much. I cook breakfast from 'scratch' but most mains are pre-done except for steaks or sausages. My PW Plateau fridge is maybe 3.5 cuft--not big but with small containers on the door racks, there is adequate room, although it's all a tight fit for the first few days!
Al

All clever ideas but as long as you are buying brand new. Why not just buy a rig with a big fridge?

hobbssb wrote:
I have a small pyrex dish the size of our small ice cube tray. The week before we go on a trip, I cook extra at each dinner and freeze the remainder in a plastic bag placed in the pyrex dish until it freezes. I then pile these frozen "bricks" on top of each other and rubber band them together. I do pot roast, salmon patties, casseroles, pork chops in gravy, meatloaf etc. As many bricks as will fit go into the freezer (usually 2 bricks), the remainder go frozen into the refer. A quick flash in the microwave or stovetop and dinner is on the table.
Our refrigerator is 4.5 cu ft and we do one week's worth of dinners this way.

Great ideas! My method is similar, but a little different because we cook almost exclusively outdoors. I freeze pre-marinated proteins in pairs, in 1-quart Ziploc bags, so they're ready to hit the grill as soon as they're defrosted. For Yellowstone, I froze two garlic-rosemary steaks, two Teriyaki chicken breasts, two Balsamic chicken breasts, and two BBQ rubbed pork chops. I also froze eight breakfast sandwiches (think Egg McMuffins) and still had enough room for a couple of bags of frozen, organic veggies (for when we ran out of fresh stuff). Not sure what size our fridge is, but it's very small -- maybe a 3 or a 3.2 cubic foot size.

The pre-prep accomplishes two important things -- 1) I bring way less spices and condiments and 2) I spend way less time cooking and cleaning. I have everything I could possibly need in my big kitchen at home, so it's easier to prep it there anyway.

A few more days worth of pre-prepped proteins can go below in the fridge to be used up on the first leg of the trip, along with fresh fruits and veggies, condiments, deli meats and cheeses, etc. Sometimes I'll even make a pasta salad or a corn salad to bring along. Soft drinks (and hubby's beer) go into an small ice chest -- ours has two cup holders in the top and doubles as an end table when we're parked. The pantry has potatoes, onions, rice and other easily prepped sides. Plus cereal and oatmeal. I bring one skillet and one sauce pan with a lid -- that is IT for cookware.

It took some adjusting but we are loving our simpler, downsized lifestyle. :B

I have a small pyrex dish the size of our small ice cube tray. The week before we go on a trip, I cook extra at each dinner and freeze the remainder in a plastic bag placed in the pyrex dish until it freezes. I then pile these frozen "bricks" on top of each other and rubber band them together. I do pot roast, salmon patties, casseroles, pork chops in gravy, meatloaf etc. As many bricks as will fit go into the freezer (usually 2 bricks), the remainder go frozen into the refer. A quick flash in the microwave or stovetop and dinner is on the table.
Our refrigerator is 4.5 cu ft and we do one week's worth of dinners this way.

loggenrock wrote:
We can carry over a week's worth of food, both frozen, cold, and dry, in our RT. Just a matter of careful packing! ST

We can too, and I just proved it on our trip to Yellowstone a few months ago. The right combo and some careful packing and it can be done. I'm very picky about our food (all organic, no processed food) so I tend to want to bring as much as I can from home so I don't have to search for it on the road. We've had our Pleasure-Way for just over a year, after downsizing from a 24' FW. I've learned a lot about packing, that's for sure! We do take a small ice chest for soft drinks, but other than that, nothing extra.

loving retirement - we second your advice!

I had a RT 170...way small...I always took a cooler along. I finally went to a Born Free 24' with a LARGE refrig./freezer!

Fastpaddler wrote:
drsolo
I wonder what shelf life is on those products. al

I really dont know how long they "keep" I looked at a couple and dont find any "use by" dates on them. Here is a link that answers the question. One person said "indefinitely" another said "I assume you are talking about the kind that come in foil packets that you get at a restaurant. The answer is yes. They get shipped in a large box and the expiration date is marked on the box. For items like ketchup, mustard, mayo and relish the expiration date is 5-7 years. Jelly which comes in those little plastic tubs that you peel the top off is good for 3 years. Half and half creamers expire in 2 months and must be refrigerated. For sugar which comes in those paper packets the expiration is 3 years. They credit the long shelf life due to being vacuum packed. I hope this answers your question.
Sources: my waitress friend "

So I guess my half and half is bad already.... sheesh.

drsolo
Neat.I checked out the site. I wonder what shelf life is on those products. We keep recycling our pantry stuff in the RV and, we also use small plastic containers, but, some of the products on the site seem quite upscale and even of gourmand quality

al

I got some single serve sized foods that dont need refrigeration. single portionhttp://www.minimus.biz/default.aspx

So the frig isnt taken up with large condiment bottles.