3 Pack & Go Ski Day Meals

Why settle for expensive food at the ski lodge when you could bring your own tasty meals? Check out these three easy meals that can be whipped up in the morning and enjoyed between turns on your next ski trip.

Despite all the recent technological innovations in the skiing industry, the food at the lodge cafeteria still remains as stale and as overpriced as ever. So instead of resigning yourself to eating a warmed-over burger or soggy nachos for lunch, we’ve come up with a few quick and easy ski meals. They’re fast enough to make in the morning, sturdy enough to hold up in your backpack, and loaded with nutrition to keep you powered for the second half of your day.

First up is a “Denver Omelet” style breakfast burrito. The recipe makes two, so you can eat one right away and stash the second for later (or you can share it if you’re feeling generous).

We always get hungry mid-morning, so we crafted a gourmet Brioche PB&J, which gets pan-fried for some extra crunch. We store this in a hard-sided container because nothing is as disappointing as a smashed, soggy PB&J.

For lunch, we freshen up instant noodles with sliced veggies and a spicy sesame-soy broth. All you need is an insulated food jar or thermos to pack it in and some hot water, which you can usually get from the cafeteria.

So make one of these meals before your next powder day and prevent any poor cafeteria decisions.

Denver Omelet-Style Burrito

Makes 2 burritos
1 tablespoon butter
½ cup diced green bell pepper
½ cup diced white onion
½ cup diced ham
4 eggs
½ cup cheese
½ teaspoon salt
2 big flour tortillas
Salsa

In a nonstick skillet, melt the butter over medium heat. Add the green bell pepper and onion and saute until beginning to soften. Add the diced ham and saute until warmed through.
In the meantime, lightly beat 4 eggs in a bowl. Add the cheese and salt, stir to combine. Set aside.
Once the veggies and ham are soft and cooked through, pour in the egg mixture. Scramble, stirring as needed, until the eggs are set. Remove from heat.
Warm the tortillas on the stove, or you can set the hot skillet on top of them for a minute or two to heat them up. Split the eggs between the two tortillas, add salsa as desired, then roll them burrito-style and wrap with foil.

Toasted Brioche PB&J

Makes 1 sandwich
1 tablespoon butter
2 slices brioche bread
Peanut butter
Jam or jelly

Heat a skillet over medium heat. While it’s heating up, spread the butter over the top sides of each piece of bread. Once the skillet is hot, place the buttered side of the bread down on to the skillet. Toast until the bread is golden brown, 1-2 minutes. Remove from skillet.
Spread a generous portion of peanut butter onto one of the bread slices, and a generous portion of your favorite jam on the other (on the un-toasted sides). Press the two slices together and place in a hard-sided container (like this one) to prevent the sandwich from turning into a sad, squishy mess.

Better Instant Noodles

Makes 1 serving
2 tablespoons soy sauce
1/2 teaspoon toasted sesame oil
1/2 teaspoon garlic-chile paste (more or less depending on spice preference)
1/4 cup shredded carrots
1 or 2 mushrooms, thinly sliced
1-2 oz shredded jerky
1 package instant noodles (the type that will cook in 3 minutes or so)
handful sliced scallions

Using an 18-oz capacity insulated food container (we like this one), add the ingredients in the order listed (soy sauce, sesame oil, chile-garlic paste, carrots, mushrooms, jerky, noodles, scallions). Seal the jar and stash it until lunch time.
When you’re ready for lunch, add hot water to the jar and re-seal. Give it a few shakes, then let it sit for 4-5 minutes, until the noodles are tender. Stir to mix the ingredients and enjoy!