A couple of weeks ago, we went on a week long camping adventure trip through Utah, Mesa Verde, and The Great Sand Dunes. It was such a fun trip! The best part about it was that once I packed all of my meals ahead of time, I hardly had to do anything at the campsite. We also only used one very small cooler for the entire week, just for holding yogurts, fruit, and sandwich fixings for lunches. All of the dinners were pre-measured, sitting in a box and ready to add water and cook. So nice! And the kids loved everything I cooked!!
(serves 4)
Layer the following in a Quart-sized wide mouth jar:
1/2 tsp. garlic powder
½ cup Thrive tomato sauce
2 Tbsp. Thrive chopped onion FD
1 cup Thrive Sausage Crumbles
1 1/2 cups shell noodles
¼ cup Thrive chopped spinach
½ cup Thrive tomato dices
1/4 cup Thrive zucchini
2 cups Thrive mozzarella cheese – store in a separate bag, or just use fresh mozzarella when cooking
Dump contents of jar into a skillet with 5 cups of cold
water. Bring to a boil, then simmer for
about 10 minutes, stirring occasionally. If mixture becomes too dry, add an additional cup of water if needed. Add mozzarella cheese to skillet, and cook for about 5 more
minutes. Let stand for 5 minutes to thicken
before serving.
