Delicious recipes great to pack on the go

Time for me to share some of my families favorite on the go meals. They are easy to prepare and keep warm in my previously mentioned cooler and washcloths.

Vegetable Strudel!!!! 

This is a studio favorite. I have to hide the kids in the car to eat it or everyone else digs in and finishes it on them lol. Even those who dont normally like these vegetables can not help but devour this dish. Great way to get your kids to eat their veggies!!!!

What you need -

•   3-4 sheets Pepperidge Farm® Puff Pastry (they work the best without breaking)
• 1 egg
• 1 tablespoon water
•  4 tablespoons olive oil
• 1 medium green pepper, cut into 2-inch-long strips
• 1 medium red pepper, cut into 2-inch-long strips
• 3 ounces mushrooms, sliced
• 1 cubed medium eggplant
• 1 medium onion, sliced
• 1/4 teaspoon garlic powder
• 1 teaspoon dried basil leaves, crushed
• 8 (1/2 ounce) slices mozzarella cheese

Directions

1. Thaw the pastry sheets at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Mix the egg and water in a small bowl.
2. Heat the oil in a 12 inch skillet over medium-high heat. Add the peppers, mushrooms, eggplant, onion, garlic powder and basil and cook until the vegetables are tender and the liquid is evaporated. Let cool to room temperature.
3. Unfold the pastry sheets on a lightly floured surface. With the short side facing you, spoon the vegetable mixture onto the middle of the pastry sheet to within 1 inch of the edges. Top with the cheese. Fold in the short sides of the pastry sheet. Then fold over the long sides to close it up like a burrito. Make sure the ends are tucked in to seal.  Place seam-side down on a baking sheet. Brush with the egg mixture.
4. Bake for 25 minutes or until the pastry is golden.     

Each pastry feeds 2-3 people unless one of them is my husband who eats an entire one.

Pasta with Feta, Spinach and Tomato

This is another family favorite. My husband requests this as a weekly dish.

Ingredients

• 1 head of garlic (chopped)
  
• 1 pound of Rottelle pasta
• 2 6ounce bags of baby fresh spinach
• 8 ounces of Feta cheese
• 1 pint of grape tomatoes sliced in half
•  2 tablespoons of olive oil

Directions

1. Boil pasta
2. Heat the oil in a 12 inch skillet over medium heat. Add the garlic and saute until soft (do not brown)
3. Add spinach to skillet a little at a time. Spinach will wilt and shrink allowing you to add more.   
4. After all spinach has been added and is wilted add tomatoes. Stir, Cover and simmer for 20-30 mins or until tomatoes are soft and cooked through. 
5. Drain pasta and mix with garlic, spinach and tomato mix. Add feta and mix well.     

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