Vacation Prep, Time Share Bound
Most people prepare for a vacation by stopping the mail and packing a suitcase. Vacation prep when you vacation at a time share, with the availability of a fully equipped kitchen, takes on a whole new meaning.
We will have 6 ravenous appetites to feed and feed frequently. All of the outdoor activity and fun in the sun increases the need to feed. We don’t have meals “out” especially in a resort area, it is simply too expensive!
We are preparing for our annual “Christmas in the Carribean” vacation…destination Aruba. Normally I am the meal planner and the grocery list organizer. This year I decided to put a plan into play that was improvised by my daughter and myself during a trip to St Thomas. We split up the meal plans and the shopping lists. It worked out great and I didn’t feel “in charge” of all of the meals and gathering everyone together at the same time to dine. It also assures that there will be both nutritious and “not so much” nutrition as options to eat during the week.
For this vacation prep my daughter in law, Kara, and I will each take 3 breakfasts, 3 lunches, and 3 dinners. Happy hour will be provided each afternoon by the person not preparing dinner. We will have dinner “out” at our favorite restaurant in Aruba, Madame Janettes on Christmas…a family tradition.
Home – madamejanette.info
Madame Janette RestaurantInternational Restaurant with the Caribbean Touch
Kara’s Menu Plan
Breakfast
1. Blueberry Coffee Cake, Melon, and Eggs
2. Bacon and Egg Bagel Sandwiches and Berries
3. Egg and Sausage Muffins and Cinnamon Bread
Lunch
1. Hawaiian Roll Sandwiches, Hummus, Cucumber and Carrots
2. Brats, Mac and Cheese, Spinach Dip
3. Greek Salad, Grilled Chicken, Pita Bread
Dinner
1. Roasted Italian Sausage, Peppers, Potatoes, and Onions and a Salad
2. Chicken Fajitas, Yellow Rice and Grilled Vegetables
3. Burgers with Bacon and Onions, Sweet Potatoes, Salad
Happy Hour
1. Antipasti Bites
2. Baked Brie with Apricots and Pecans
3. TBD
Snacks-Nuts, Yogurt, Granola Bars
My Menu Plan
Breakfast
1. Greek Scrambled Eggs (my recipe), Bacon and Grits
2. Sumptuous Breakfast Casserole
3. Creme Brûlée French Toast (Christmas Morning) and Sausage
(by demand…Grand Girl’s Favorite)
Creme Brulee French Toast Recipe
Original recipe yields 6 servings 1 Serving Servings Per Recipe: Amount Per Serving * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
Lunch
1. Street Tacos (flavor dependent on what is available).
Authentic Carne Asada “STREET” Tacos
by Bruce Herder (Washington State) Here are two carne asada tacos. With Carne Asada street tacos – it’s all about the meat. Usually when I make this for family & friends, they’re begging for more LOL! But before I begin, a little history …
Slow Cooker Pulled Chicken Tacos Recipe
Tacos always keep the family running home for dinner. Here’s a new take on classic pulled chicken tacos, with a hint of sweet orange, tangy lime and savory soy sauce. There’s minimal chopping and prep work, so you can get out of the kitchen fast.
Recipe: 10-Minute Black Bean Tacos – Recipes from The Kitchn
When you come home extra late after a crazy day at the office, it may seem like your only options for dinner are takeout, those questionable leftovers in the fridge, or scrambled eggs and toast. You’re starving and cranky and you need dinner fast, after all. Luckily there’s a fourth option: these 10-minute tacos.
2. Gazpacho and Hawaiian Sliders
Speedy Gazpacho
Fire-roasted salsa adds depth of flavor to this fat-free soup; it can usually be found in the supermarket deli case.
King’s Hawaiian Recipe: Hawaiian Ham & Swiss Slider
Savory fingerfood. Melt in your mouth ham and swiss sandwiches. Perfect for pot lucks or parties. Definite crowd pleaser. Very simple and inexpensive.King’s Hawaiian Recipes.
3. Tuna Ceviche’
Canned Tuna Ceviche | Skinnytaste
Transform ordinary canned tuna into a zesty, flavorful lunch with a Latin flair by adding fresh lime juice, cilantro, jalapeño, tomato and avocado – so good! A high school friend (hi Cynthia!) actually gave me this idea. She had it while vacationing in Guatemala and shared the idea with me when she returned.
Dinner
1. Carbonara, Chicken Piccata and Salad
Pasta Carbonara – Rachael Ray
Ingredients Salt and freshly ground black pepper, to taste 1 pound pasta, such as spaghetti or rigatoni 1/4 cup extra virgin olive oil (EVOO) 1/4 pound pancetta (Italian bacon), chopped 1 teaspoon red pepper flakes 5-6 cloves garlic, chopped 1/2 cup dry white wine 3 large egg yolks Freshly grated Romano cheese A handful of …
Chicken Piccata
Photo: Johnny Autry; Styling: Mary Clayton Carl This recipe uses half the oil than the classic without sacrificing any of the flavor. If you don’t have a meat mallet or small heavy skillet, try using a wooden rolling pin, making sure all the chicken’s pounded into an even thinness so it cooks evenly.
2. Shrimp and Grits, Roasted Vegetable, and Salad
Cheesy Shrimp And Grits Casserole Recipe – Food.com
Delightful addition to a beautiful brunch or perhaps a light supper with a salad. From Southern Living Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 20 minutes. Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese.
3. Christmas Eve…Filet Mignon, Shrimp, Rice Casserole, Italian Roasted Vegetables, Wedge Salad
Restaurant Style Filet Mignon Recipe – Food.com
Okay, so you’ve been cooking your steaks wrong all these years. Time for change! Adapted from What’s Amuse Bouche blog. Mix together 4 tablespoons (1/2 stick) softened butter with the minced garlic, the chopped herbs and the lemon zest. Form into a log and refrigerate.
Peel n’ Eat Shrimp with Homemade Cocktail Sauce
Nothing says summer like Peel n’ Eat Shrimp, and they’re as easy to make as they are fun to eat. Here, I’ve prepared them Maryland-style: simmered in beer and Old Bay with homemade cocktail sauce on the side. To complete the menu, try serving them with crab cakes, and Chesapeake Corn, Tomatoes, and Basil.
Italian Roasted Mushrooms and Veggies – Jo Cooks
Italian Roasted Mushrooms and Veggies – absolutely the easiest way to roast mushrooms, cauliflower, tomatoes and garlic Italian style. Simple and delicious. I have a simple recipe for you today and that is roasted mushrooms and veggies. I roast veggies like this all the time, on a weekly basis.
Happy Hour
1. Stuffed Mushrooms
Mouth-Watering Stuffed Mushrooms Recipe
Original recipe yields 12 servings 1 Serving Servings Per Recipe: Amount Per Serving * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
2. Chili Con Queso and Chips (my recipe and a favorite of my son)
3. Pita and Pear Crisps
Blue Cheese-Pear Crisps
No Description
5. Pepperoni and Cheese Crescents
Pepperoni and Cheese Crescents
Four-ingredient pizza roll-ups are ready for snacking or lunchtime in half an hour.
Snacks–chex mix, peanut butter candy, yummy bars, pretzels, candy and assorted cookies. (It is Christmas week after all!)
The true vacation prep begins now. The recipes are determined, but obviously we do not want to purchase the spices and staples that we need once we arrive. We have learned the hard way that if a recipe calls for Italian Seasoning or Greek Oregano, purchasing an entire bottle of the spice is exorbitantly expensive. Time Share vacation prep requires true organization by filling and labeling snack and sandwich bags with needed spices, sugars and flour. The days prior to the trip require review of the recipes and filling little bags with sugar and spice.
This blog post is helpful in several ways. It has assisted me with a menu and recipe review, but it will also afford me a quick reference to my recipes once we arrive at our home away from home. I think I will find it highly useful. A report will follow.
Next task. Beverage Planning and Ingredient List. That will be amassed tomorrow during our long hours of travel. Historically this list is the longest and most expensive. After all, we are on vacation, compounded by the merriment that accompanies the holidays.
We plan to eat, drink, and be Merry!
Bon Voyage!
