I need some suggestions for quick easy meals while on our vacation to Destin--staying where we have a kitchen. You know what I mean.........something that doesnt require a lot of ingredients, quick, cheap, but filling. Certainly dont want to take time away from the beach to cook!! We will do sandwiches, hotdogs, etc but would like to hear any suggestions. thanks
Replies
32
Beach Fanatic
Chicken Enchilada Casserole
Mix together is a very large bowl:
2 cans of chicken (they come in the can)
2 cans of Old El Paso enchilada sauce (mild)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 bag of Doritos (broken up)
1 large package of grated cheddar cheese (it comes already grated so you don?t have to do it)
Pour in a 13 X 9 cake pan and bake until bubbly and hot.
Approximately 30-40 minutes.
Serve as is or add sour cream and salsa.
A salad is a good side item.
Can also top with lettuce and tomato.
picky
Here's my menu for next week when we're in Seagrove. Maybe it will be a little useful to you.
FRIDAY (arrival day)
Dinner: deli meal picked up from Publix since we're going there anyway to get milk and eggs for the week
SATURDAY
Lunch: tuna fish sandwiches
Dinner: chili Throw a bunch of cans together--beans, tomatoes, etc, and you have a good quick meal. Ice cream for dessert.
SUNDAY
Lunch: yogurt and fruit
Dinner: chicken stir-fry; bought a bottle of stir fry sauce at Trader Joe's and the fresh veggies and chicken breasts will come from Publix
MONDAY
Lunch: leftover chili from Saturday night
Dinner: Pasta and salad
TUESDAY
Lunch: cheese and crackers
Dinner: leftover chicken stir-fry from Sunday night; make fresh rice
WEDNESDAY
Lunch: yogurt or tuna fish sandwich
Dinner: fresh fish, baked potatoes, salad
THURSDAY
Lunch: soup (from a packet) and salad, chips on side
Dinner: out for dinner, let someone else cook tonight!
FRIDAY
Lunch: yogurt and fruit for the trip back home
You'll see I'm making good use of leftovers. I like the idea of cooking once and get twice the meals from it!
FRIDAY (arrival day)
Dinner: deli meal picked up from Publix since we're going there anyway to get milk and eggs for the week
SATURDAY
Lunch: tuna fish sandwiches
Dinner: chili Throw a bunch of cans together--beans, tomatoes, etc, and you have a good quick meal. Ice cream for dessert.
SUNDAY
Lunch: yogurt and fruit
Dinner: chicken stir-fry; bought a bottle of stir fry sauce at Trader Joe's and the fresh veggies and chicken breasts will come from Publix
MONDAY
Lunch: leftover chili from Saturday night
Dinner: Pasta and salad
TUESDAY
Lunch: cheese and crackers
Dinner: leftover chicken stir-fry from Sunday night; make fresh rice
WEDNESDAY
Lunch: yogurt or tuna fish sandwich
Dinner: fresh fish, baked potatoes, salad
THURSDAY
Lunch: soup (from a packet) and salad, chips on side
Dinner: out for dinner, let someone else cook tonight!
FRIDAY
Lunch: yogurt and fruit for the trip back home
You'll see I'm making good use of leftovers. I like the idea of cooking once and get twice the meals from it!
SoWal Expert
chips and salsa/margarita
cheese and crackers/wine
hummus and triscuits/wine
peel-and-eat shrimp/beer and wine
veggies and dip/wine
cheese and crackers/wine
hummus and triscuits/wine
peel-and-eat shrimp/beer and wine
veggies and dip/wine
percy
chips and salsa/margaritaJenay, meant to ask--does this mean you'll be off your no-wine diet next week?
cheese and crackers/wine
hummus and triscuits/wine
peel-and-eat shrimp/beer and wine
veggies and dip/wine
picky
chips and salsa/margarita
cheese and crackers/wine
hummus and triscuits/wine
peel-and-eat shrimp/beer and wine
veggies and dip/wine
Wine? Did you say wine? I forgot to pack that. That's a pretty serious omission! Thanks for the reminder.
Beach Fanatic
Wine? Did you say wine? I forgot to pack that. That's a pretty serious omission! Thanks for the reminder.I can't believe you have you whole week's menu written out! Unbelievable! :clap_1:
picky
I can't believe you have you whole week's menu written out! Unbelievable! :clap_1:
I've been doing that for years because when I get to the beach my brains fly out the window. (on vacation you know ;-) ). If I have the food planned, no matter how roughly, it saves me the agony of thinking!!! I look at my list and I'm ready to go.
SoWal Expert
Jenay, meant to ask--does this mean you'll be off your no-wine diet next week?
Affirmative.
It will progress something like this:
:clap_1: 
:funn: :shock: 
percy
Wine? Did you say wine? I forgot to pack that. That's a pretty serious omission! Thanks for the reminder.I had it on my grocery list last night, stood in the wine aisle and left emptyhanded. Mr. Pod does not partake, and I wasn't sure if I was supposed to be buying just enough for me, or enough for the mass of us who will be partaking, so I gave up and left with nothing. Actually, I wanted to go to Trader Joe's before leaving, but that's not looking too good. And Sueshore still has not shown up to help me pack. What to do, what to do...
superJfunn
Here's my menu for next week when we're in Seagrove. Maybe it will be a little useful to you.are you kidding me! you really plan everything out. i am amazed.
FRIDAY (arrival day)
Dinner: deli meal picked up from Publix since we're going there anyway to get milk and eggs for the week
SATURDAY
Lunch: tuna fish sandwiches
Dinner: chili Throw a bunch of cans together--beans, tomatoes, etc, and you have a good quick meal. Ice cream for dessert.
SUNDAY
Lunch: yogurt and fruit
Dinner: chicken stir-fry; bought a bottle of stir fry sauce at Trader Joe's and the fresh veggies and chicken breasts will come from Publix
MONDAY
Lunch: leftover chili from Saturday night
Dinner: Pasta and salad
TUESDAY
Lunch: cheese and crackers
Dinner: leftover chicken stir-fry from Sunday night; make fresh rice
WEDNESDAY
Lunch: yogurt or tuna fish sandwich
Dinner: fresh fish, baked potatoes, salad
THURSDAY
Lunch: soup (from a packet) and salad, chips on side
Dinner: out for dinner, let someone else cook tonight!
FRIDAY
Lunch: yogurt and fruit for the trip back home
You'll see I'm making good use of leftovers. I like the idea of cooking once and get twice the meals from it!
Meow
watch out jfunn...she might have a schedule for you, too! Mermy that is quite amazing. I am too spontaneous for that. What if you get up one morning and fruit makes you want to 
, can you change your mind?
Skunky
Exactly. We always stock up on the neccesities like junk food and cervesa, then just let destiny take its course.
picky
Silly kitty, of course you can change your mind. All you need to do is eat Wednesday's meal on Tuesday or Thursday's meal on Sunday...mix and match all the way. Mermaid is quite capable of being spontaneous (within the frame work of my list, of course ;-) )!!!!
Jessifunn, are you ready for another sandcastle cake???
SoWal Insider
Silly kitty, of course you can change your mind. All you need to do is eat Wednesday's meal on Tuesday or Thursday's meal on Sunday...mix and match all the way. Mermaid is quite capable of being spontaneous (within the frame work of my list, of course ;-) )!!!!
Jessifunn, are you ready for another sandcastle cake???
What are you having for dinner Friday night?1?
picky
What are you having for dinner Friday night?1?
What are we having for dinner Friday night? Well, since we're headed your way on Friday, I thought you'd feed us!!! Or shall we do it the Miss Kitty way and make reservations.
SoWal Insider
What are we having for dinner Friday night? Well, since we're headed your way on Friday, I thought you'd feed us!!! Or shall we do it the Miss Kitty way and make reservations.
Just teasing. GTTBD got in from his conference today and we were just discussing dinner next Friday! We're on it. Hopfully you'll like it. Cammifunn has suggested carrots, and green beans of the strained variety. We're going in a different direction!;-)
Beach Fanatic
^5 Mermaid! I too plan out the menu for the week. But we are sharing a house with 3 other families. If you don't plan you end up spending WAY too much on food.
The one thing I do bring -- that everyone laughed at the first year -- is my crock pot. The first full day on the beach, I throw a brisket in it. No one wants to come off the beach to cook, so by the time the sun goes down, dinner is done and its easy and awesome dinner, and leftovers go into the lunch mix.
I guess I'm a closet Martha
The one thing I do bring -- that everyone laughed at the first year -- is my crock pot. The first full day on the beach, I throw a brisket in it. No one wants to come off the beach to cook, so by the time the sun goes down, dinner is done and its easy and awesome dinner, and leftovers go into the lunch mix.
I guess I'm a closet Martha
Beach Fanatic
Here's my menu for next week when we're in Seagrove. Maybe it will be a little useful to you.I mean this is a detailed list right down to when you eat the leftovers and by the way "make fresh rice" on Tuesday.
FRIDAY (arrival day)
Dinner: deli meal picked up from Publix since we're going there anyway to get milk and eggs for the week
SATURDAY
Lunch: tuna fish sandwiches
Dinner: chili Throw a bunch of cans together--beans, tomatoes, etc, and you have a good quick meal. Ice cream for dessert.
SUNDAY
Lunch: yogurt and fruit
Dinner: chicken stir-fry; bought a bottle of stir fry sauce at Trader Joe's and the fresh veggies and chicken breasts will come from Publix
MONDAY
Lunch: leftover chili from Saturday night
Dinner: Pasta and salad
TUESDAY
Lunch: cheese and crackers
Dinner: leftover chicken stir-fry from Sunday night; make fresh rice
WEDNESDAY
Lunch: yogurt or tuna fish sandwich
Dinner: fresh fish, baked potatoes, salad
THURSDAY
Lunch: soup (from a packet) and salad, chips on side
Dinner: out for dinner, let someone else cook tonight!
FRIDAY
Lunch: yogurt and fruit for the trip back home
You'll see I'm making good use of leftovers. I like the idea of cooking once and get twice the meals from it!
Beach Fanatic
My menu for the week while on vacation
Saturday - Eat out
Sunday - Eat out
Monday - Eat out
Tuesday - Eat Out
Wednesday - Eat Out
Thursday - Eat Out
Friday - Eat Out
(OK maybe not every night - but most nights)
Part of the fun of vacation for us - is going to different places. We hit the old favorites and every time we try at least one new place - that will hopefully become a new favorite.
Wish I could be like Mermaid - etc - sure would save us some money - but I love going to our favorite restaurants - plus it helps the local economy!!!!
Saturday - Eat out
Sunday - Eat out
Monday - Eat out
Tuesday - Eat Out
Wednesday - Eat Out
Thursday - Eat Out
Friday - Eat Out
(OK maybe not every night - but most nights)
Part of the fun of vacation for us - is going to different places. We hit the old favorites and every time we try at least one new place - that will hopefully become a new favorite.
Wish I could be like Mermaid - etc - sure would save us some money - but I love going to our favorite restaurants - plus it helps the local economy!!!!
Beach Fanatic
I've been doing that for years because when I get to the beach my brains fly out the window. (on vacation you know ;-) ). If I have the food planned, no matter how roughly, it saves me the agony of thinking!!! I look at my list and I'm ready to go.
Mermaid, I know what you mean. I made a grocery list of things to get at Publix before we ever left for our trip. That way I don't have to think, I just go and pick up what I have written down. We go out a few nights and stay in and cook a few nights. And we always stay in for breakfast and lunch. So I bring quite a bit of groceries with me, plus some pre-prepared dips and pasta dishes. That way when we get to town we just throw some chicken wings on the grill, and we have a great dinner our first night in town!
And you have to have wine for the trip! I had a half-full bottle of Chardonnay in the fridge the morning we left, and instead of leaving it at home I tossed it in the cooler. We brought it out as we were crossing the Florida state line and had it drank by the time we got to Seaside! It was the funnest way to celebrate our arriving after our 9-hour drive!
FunnChef - AlisonCooks.com
Mermaid, I know what you mean. I made a grocery list of things to get at Publix before we ever left for our trip. That way I don't have to think, I just go and pick up what I have written down. We go out a few nights and stay in and cook a few nights. And we always stay in for breakfast and lunch. So I bring quite a bit of groceries with me, plus some pre-prepared dips and pasta dishes. That way when we get to town we just throw some chicken wings on the grill, and we have a great dinner our first night in town!
And you have to have wine for the trip! I had a half-full bottle of Chardonnay in the fridge the morning we left, and instead of leaving it at home I tossed it in the cooler. We brought it out as we were crossing the Florida state line and had it drank by the time we got to Seaside! It was the funnest way to celebrate our arriving after our 9-hour drive![/QUOTE]^5^ MKH!!!!
Beach Comber
Bring a big stock pot and boil fresh shrimp, new potatoes, corn...all you need is a salad and store bought key lime pie and you've got a great meal. We always stop at the shrimp boat right off of the 331 bridge on our way in.
Beach Fanatic
I need some suggestions for quick easy meals while on our vacation to Destin--staying where we have a kitchen. You know what I mean.........something that doesnt require a lot of ingredients, quick, cheap, but filling. Certainly dont want to take time away from the beach to cook!! We will do sandwiches, hotdogs, etc but would like to hear any suggestions. thanks
Here's my recipe for 'Beach Fries'-
Ingredients:
One large bag frozen shoestring fries, thawed
1 cup shredded cheddar cheese (or a mixed blend of cheese works good)
1/4 cup Half and half, approximate
2 green onions, thinly chopped
6 bacon slices, cooked and chopped
Salt, pepper, paprika
Take an 18" square sheet of aluminum foil, shiny side up. Spray it with Pam. Start with a half bag of the fries, then add all the toppings. Fold into a packet to put on the grill, poking holes in the top with a fork. Grill for about 20 minutes-yum. Top w/sour cream.
P.S.-I use half a bag so me and my husband have enough for 2 nights. Half a bag is just enough for he and I. If you have a bigger group, use the whole bag, double the toppings, and probably grill a little longer.
Beach Fanatic
Silly kitty, of course you can change your mind. All you need to do is eat Wednesday's meal on Tuesday or Thursday's meal on Sunday...mix and match all the way. Mermaid is quite capable of being spontaneous (within the frame work of my list, of course ;-) )!!!!
Jessifunn, are you ready for another sandcastle cake???
And for funn, you can write your list on different color-paper! I'm a list-maker, too, Mermaid. I enjoy thinking ahead (it gives me another excuse to think about the beach and vacation) and I enjoy not having to think much when I'm there. I also keep a list of places we want to visit when we're here so that I don't forget (I get my ideas of where I want to go from SoWal.com, of course). Ohhh, I love lists...
beats on hood
1. You can get steamed shrimp at Goatfeathers, add a salad and boiled corn - easy and cheap.
2. Buy fish at Goatfeathers, grill it on your Foreman, get a bagette and a Dole salad in a box at Publix, make my daugher's tomato bruschetta topping, and you have a cheap meal. Or if you don't want to make the bruschetta, boil some corn or grill some veggies of your choice, brushed with olive oil and sprinkled with Kosher salt and freshly ground pepper.
Bruschetta with Tomatoes and Basil
2 large tomatoes, chopped
1 clove garlic, minced
6-8 basil leaves, slivered, plus a few more for a garnish
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
? teaspoon kosher salt (or to taste)
? teaspoon garlic salt (or to taste)
? teaspoon garlic powder (or to taste)
1 baguette, sliced thinly on the diagonal
Combine all ingredients except the last. Put olive oil on bread and broil until brown; repeat for other side. Serve tomato mixture over the bread, garnished with basil.
3. Another suggestion: get steaks at Modica, potatoes to bake, a Dole salad, and my daughter's green bean recipe. If you don't want to bother with making the her recipe, just add lemon juice and garlic salt to the nuked beans.
Lemon-Garlic Beans
1 head elephant garlic
1-2 tablespoons extra-virgin olive oil
? teaspoon freshly ground pepper (or to taste)
1 teaspoon kosher salt (or to taste)
4 lemons, sliced thickly
2 packages fresh French cut green beans
Sprinkle garlic with olive oil, pepper, and kosher salt, wrap in aluminum foil, and roast at 400 degrees for 15 minutes.
Cook lemons at 400 degrees for 5 minutes.
Microwave beans for 8 minutes.
Squeeze half of the lemons on the beans and reserve the rest. Smash the garlic, and toss the beans with the garlic, olive oil, and kosher salt. Garnish with remaining lemon slices.
4. Another night do the following with a salad:
1 pound pasta
2 tablespoons extra-virgin olive oil
4 cloves of garlic, minced (you can buy it already minced)
1 small onion, chopped
1-2 cups white wine (dependent on diameter of pan and liquid content of tomatoes)
1 bunch of basil (you can substitute the herb of your choice or fresh spinach or basil in a tube), torn by hand
2 pints grape tomatoes, cut in half
1 teaspoon freshly ground pepper (or to taste)
1 teaspoon garlic salt
? teaspoon garlic powder
1 pound peeled and deveined shrimp (optional, if you add shrimp, call Goatfeathers early in the AM and they'll devein them for a small charge)
Freshly grated Parmigiano-Reggiano cheese
Prepare pasta according to package directions.
Meanwhile, heat olive oil in a saut? pan at a high temperature. Brown garlic and onion in the hot oil until browned. Add enough white wine to cover the garlic and onion mixture, and cook until deglazed (about 1 cup). Add basil and tomatoes. Reduce heat, continuing to add wine if mixture gets too dry or olive oil if it starts sticking. Add pepper, garlic salt, and garlic powder. Cook at least 10 minutes. If shrimp is used, increase temperature and cook until shrimp turn pink, about 2-7 minutes (dependent on size of shrimp).
Drain pasta and toss with the sauce. Sprinkle cheese on each serving.
5. My sister's old pasta recipe and a salad.
3 tablespoons olive oil, divided
3.5 ounces julienned sun-dried tomatoes (from the Publix produce section)
1 ounce (about 3 tablespoons) of pignolia (pine) nuts (hard to find at Publix - at the end of one of the frozen food aisles)
2 teaspoons dried basil (or 2 tablespoons fresh)
Garlic salt, to taste (or minced garlic if you want to go to the trouble)
1 pound shrimp, peeled and deveined (pay Goatfeathers to do that); or 1 pound chicken tenders
1/2 yellow bell pepper (optional), cut into strips
1 9 ounce package of fresh angel hair pasta or linguine
1/3 cup grated Parmesan cheese
Juice of 1/2 lemon
Heat two tablespoons of olive oil, saut? tomatoes, pignolia nuts, basil, and garlic salt. Add chicken or shrimp, and saut? until chicken is done or shrimp is pink. Add bell pepper if desired.
In the meantime, cook pasta according to package directions. Toss cooked pasta in 1 tablespoon of olive oil, Parmesan cheese, and lemon juice.
Serve chicken or shrimp mixture over the pasta. Serves 3.
6. The usual standby - get takeout pizza and do a bag salad.
2. Buy fish at Goatfeathers, grill it on your Foreman, get a bagette and a Dole salad in a box at Publix, make my daugher's tomato bruschetta topping, and you have a cheap meal. Or if you don't want to make the bruschetta, boil some corn or grill some veggies of your choice, brushed with olive oil and sprinkled with Kosher salt and freshly ground pepper.
Bruschetta with Tomatoes and Basil
2 large tomatoes, chopped
1 clove garlic, minced
6-8 basil leaves, slivered, plus a few more for a garnish
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
? teaspoon kosher salt (or to taste)
? teaspoon garlic salt (or to taste)
? teaspoon garlic powder (or to taste)
1 baguette, sliced thinly on the diagonal
Combine all ingredients except the last. Put olive oil on bread and broil until brown; repeat for other side. Serve tomato mixture over the bread, garnished with basil.
3. Another suggestion: get steaks at Modica, potatoes to bake, a Dole salad, and my daughter's green bean recipe. If you don't want to bother with making the her recipe, just add lemon juice and garlic salt to the nuked beans.
Lemon-Garlic Beans
1 head elephant garlic
1-2 tablespoons extra-virgin olive oil
? teaspoon freshly ground pepper (or to taste)
1 teaspoon kosher salt (or to taste)
4 lemons, sliced thickly
2 packages fresh French cut green beans
Sprinkle garlic with olive oil, pepper, and kosher salt, wrap in aluminum foil, and roast at 400 degrees for 15 minutes.
Cook lemons at 400 degrees for 5 minutes.
Microwave beans for 8 minutes.
Squeeze half of the lemons on the beans and reserve the rest. Smash the garlic, and toss the beans with the garlic, olive oil, and kosher salt. Garnish with remaining lemon slices.
4. Another night do the following with a salad:
1 pound pasta
2 tablespoons extra-virgin olive oil
4 cloves of garlic, minced (you can buy it already minced)
1 small onion, chopped
1-2 cups white wine (dependent on diameter of pan and liquid content of tomatoes)
1 bunch of basil (you can substitute the herb of your choice or fresh spinach or basil in a tube), torn by hand
2 pints grape tomatoes, cut in half
1 teaspoon freshly ground pepper (or to taste)
1 teaspoon garlic salt
? teaspoon garlic powder
1 pound peeled and deveined shrimp (optional, if you add shrimp, call Goatfeathers early in the AM and they'll devein them for a small charge)
Freshly grated Parmigiano-Reggiano cheese
Prepare pasta according to package directions.
Meanwhile, heat olive oil in a saut? pan at a high temperature. Brown garlic and onion in the hot oil until browned. Add enough white wine to cover the garlic and onion mixture, and cook until deglazed (about 1 cup). Add basil and tomatoes. Reduce heat, continuing to add wine if mixture gets too dry or olive oil if it starts sticking. Add pepper, garlic salt, and garlic powder. Cook at least 10 minutes. If shrimp is used, increase temperature and cook until shrimp turn pink, about 2-7 minutes (dependent on size of shrimp).
Drain pasta and toss with the sauce. Sprinkle cheese on each serving.
5. My sister's old pasta recipe and a salad.
3 tablespoons olive oil, divided
3.5 ounces julienned sun-dried tomatoes (from the Publix produce section)
1 ounce (about 3 tablespoons) of pignolia (pine) nuts (hard to find at Publix - at the end of one of the frozen food aisles)
2 teaspoons dried basil (or 2 tablespoons fresh)
Garlic salt, to taste (or minced garlic if you want to go to the trouble)
1 pound shrimp, peeled and deveined (pay Goatfeathers to do that); or 1 pound chicken tenders
1/2 yellow bell pepper (optional), cut into strips
1 9 ounce package of fresh angel hair pasta or linguine
1/3 cup grated Parmesan cheese
Juice of 1/2 lemon
Heat two tablespoons of olive oil, saut? tomatoes, pignolia nuts, basil, and garlic salt. Add chicken or shrimp, and saut? until chicken is done or shrimp is pink. Add bell pepper if desired.
In the meantime, cook pasta according to package directions. Toss cooked pasta in 1 tablespoon of olive oil, Parmesan cheese, and lemon juice.
Serve chicken or shrimp mixture over the pasta. Serves 3.
6. The usual standby - get takeout pizza and do a bag salad.
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