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I spend a few days with the slowcooker before heading off: chili and stews, cut the stew stuff up small. Put it into Ziploc bags in the cooler, can be thawed or heated depending on its state, serve with buns & butter, in a mug with a spoon--eat anywhere, little to clean up. Ribsticking and welcome. But needs a little preplanning. Can''t live without my slowcookers, we make all sorts of prepared foods in them, plug them in on the way to work and they''re done when you get home. cool, bag, and load it up again. When you head off just hit up the freezer and take what you need.