Say no to hotel living *and* restaurant eating

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If you are an experienced traveler, most contract laboratory assignments begin with you staying in a hotel room for a few days while your apartment details are finalized. But what are you going to eat during that time? If you are like me, after a while I crave home cooking instead of salty and often over-priced restaurant food. If your hotel has a microwave, you are ready to cook your own food!

I’ve included 3 recipes below, one for breakfast, lunch, and dinner. (I didn’t include a dessert recipe because quite frankly if you are cooking in a hotel, you aren’t likely to have flour, baking powder, or baking soda. Lean on Betty Crocker and Dunkin Hines; they offer many mug cake and brownie mixes.)

1 French Toast

Serves 1

1 Tbsp butter

¼ cup milk

1 egg, beaten

¼ tsp ground cinnamon

¼ tsp white sugar

¼ tsp vanilla extract

2 slices bread, torn into small pieces

 

  1. Melt butter in a small microwave-safe dish or large mug (approx. 30 seconds). Tilt dish/mug to coat butter on all sides.
  2. Into the melted butter stir milk, egg, cinnamon, sugar, and vanilla.
  3. Press bread pieces into milk mixture.
  4. Microwave on high until set, about 90 seconds.
2 Asian-Style Chicken Salad

Serves 8 (can you say leftovers?!?!)

1 pkg ramen noodles (seasoning packet discarded)

1 rotisserie chicken, shredded (meat only)

1 pkg (16 oz) coleslaw mix

6 green onions, thinly sliced on the bias

1 cup Asian sesame salad dressing

 

  1. Using your hands, break the ramen noodles into bite-sized pieces and add to bowl.
  2. Add the shredded chicken, coleslaw mix, green onions and toss with salad dressing.

Save the leftovers in an airtight container in the fridge and you’re all set for tomorrow!

Asian-Style Chicken Salad
Macaroni and Cheese
3 Macaroni and Cheese

Serves 1

1/2 cup dried elbow macaroni
1/2 cup water
1/4 tsp. salt
1/4 cup milk, any percent
1/4 to 1/2 cup shredded cheese (cheddar, Monterey jack, or provolone)

 

  1. Combine the macaroni, water, and salt in a microwave-safe bowl.
  2. Cook on high for 2-minute intervals until the pasta is al dente. (Watch closely as the foam could pour over the edge. If it does, stir a bit earlier. If the pasta still isn’t done and there isn’t enough water, add a tablespoon of water.)
  3. Stir in the milk and cheese then microwave again for 30 to 90 seconds, stirring every 30 seconds, until the cheese and milk form a creamy sauce.
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Author: Karen DiDonato

Karen, our digital content strategist, has worked with HCI since 2004. She holds a Bachelor of Science with a concentration in communications. In her free time she enjoys baking, reading, and gardening.

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