For the next 2 weeks we will be splitting our weeks between time shares and hotels in Hilton Head, Charleston, and Myrtle Beach. We are continuing to give being further south during the transition months a try. I am not making specific menu plans. Obviously we will be exploring new restaurant opportunities and I am not certain how often we will be eating out. Historically we have breakfasts and lunches “in”, and our evening meals “out” with an occasional breakfast and lunch at a recommended restaurant. With that being said my plan for the upcoming weeks is to list recipes that I will possibly be making. By preparing the spices and condiments needed I avoid excessive grocery shopping. We will also be taking some meat and perishables in coolers.
Most of these recipes we have used in timeshares in past years. They are tried and true as far as ease of preparation and limited ingredients to purchase upon arrival. We are packing more than we normally do since we are driving and have the space. (Much to the dismay of the ‘Ole Buckeye.)
BREAKFASTS
Cheddar Sausage Breakfast Biscuits
Crescent Sausage Egg Casserole
Protein Smoothies 2 scoops protein powder, 2-3 Tbs nut butter (almond), 1 Tbs cacao nibs, almond extract, 10 oz flax milk, 4-5 ice cubes
Soft Boiled Eggs
LUNCHES
DINNERS
Gourmet Jalapeno/Monterey Jack Pub Burgers (from Harris Teeter)
Recap
With a 3 week stay at time shares in Florida under our belts planning for this trip was a little easier. My biggest problem was depleting the perishables at home prior to the trip. Because we had family meals over Easter weekend, my refrigerator was fairly well stocked when we planned to leave. I hate to waste…so I packed as much as possible for the drive. In the future a prime goal will be to deplete perishables prior to departure. We are looking forward to relaxing in beautiful Hilton Head, reconnecting with old friends and revisiting my favorite city in the US, beautiful Charleston! Great food and fellowship await. Bon Appetit!
