With another PCS quickly approaching, I know that my kitchen full of dishes, utensils, and tools will soon be packed up, ready to ship back over the ocean. Our immediate future will be spent in government lodging after our household goods are packed up. Rarely does that allow for access to a full kitchen for healthy cooking. We often resort to eating fast food and processed convenience foods during this time of transition. It's enough to throw even the most dedicated health devotees off their nutrition plans. This time, I’m trying to think ahead a little bit to have some easy prep, easy clean up dishes that I can make while we’re in transition.

Knowing the inconvenience moving poses to people, I always try to invite moving friends to stay in our home. It offers some creature comforts during a time of transition, and is a little more comfortable than living in government housing. I have loved having a co-chef in the kitchen during these times, sharing recipes and cooking duties while building friendships. When Michele was PCSing, I tried new recipes to expand my cooking chops, and Michele, newly interested in cooking, learned some new kitchen skills. When Meg and her husband lived with us during their most recent PCS, they would spoil my husband and me by cooking most meals for the four of us. Both of these periods were times I'll always cherish.

One recipe Meg was gracious enough to cook for our family was this mouth-watering Greek-inspired dish. It made me reminisce about the delicious cuisine we had while traveling in Greece. The best part is that it takes about 45 minutes and clean up could not be simpler. It is a dish that makes an appearance every other week in our home, and it I know it will be a lifesaver when we are drifting between our home, interim lodging, and our final destination.

Roasted Greek Veggies with Feta

InDependent Original

• 1 tomato, chopped

• 2 bell peppers, green and yellow, chopped

• 3 cloves garlic, thinly sliced

• 1 tablespoon fresh basil, sliced

• ¼ teaspoon salt-free dried Italian herb mix.

• 12 ounces sheep or goat feta cheese

• ¼ cup olive oil

Turn oven broiler on. Line a baking sheet with aluminum foil. Cut peppers in half and place sliced side down on the sheet. Place in oven and let broil for 10 minutes until skin is blistered and charred. Remove from oven and put in bowl, cover with foil. Let sit for 10 minutes.

Peel skin off of peppers and slice into strips.

Lower oven heat to 400° F. On the same baking sheet, place the feta along the middle of the pan. Place peppers and remaining ingredients on top of feta, drizzling the olive oil evenly over the entire mix.

Fold long ends of foil in toward each other to meet in the middle of the mix. Repeat with short ends meeting each other in middle of pan.

Bake for 25 minutes. Remove from oven and serve immediately.

Clean up is simple - just roll up foil and toss!

What tried and true recipes help make your PCS transitions a little easier?