posted 03-25-2002 16:50            

Just wanted to know what others cook with the limited cookware and ingredients on hand in timeshare kitchens. I just happen to have a very picky eater child that does not care too much for restaraunt food other than chicken fingers and fries.

I don't particulary care for cooking while on vacation but do not mind much if it's quick and yummy.

All creative suggestions welcomed!

posted 03-25-2002 17:27            

Ron

We bring along or buy those cook-in-the-pot seasoning mixes from the supermarket. They come in several different meals.
One of our favourite is apricot chicken.
Follow the directions on the pack, throw in a few vegies and serve with rice.
It's easy and great for the days when we just hang around the resort so can keep an eye on the cooking.
Very yummy. Our kids love it.

posted 03-25-2002 19:08            

1lb. ground beef
1 can (28oz.) crushed tomatos
salt, pepper, garlic powder
1lb. elbow macaroni

posted 03-25-2002 21:57            

Carribean Shrimp and Mango Salad

1lb medium shrimp, cleaned and deveined
salt and pepper to taste
2 cloves garlic, finely chopped
2 tablespoons vegetable oil
1 15-ounce can black beans. rinsed and drained
1/4 red bellpepper, cut into strips
1/4 red onion, halved and then thinly sliced
1 ripe mango, peeled and cubed
1/2 cup citrus-flavored vinaigrette dressing
1/8 teaspoon ground allspice
Dash cayenne
6 cups mixed greens

pat shrimp dry with paper towels. Cook and stir shrimp with garlic in oil in skilet over medium high heat until done, about 5 minutes. Remove from skillet and place in large bowl. Add remaining ingredients except mixed greens , and toss to combine ingredients. Just before serving , gently toss with the mixed greens and ENJOY!

Okay, this one might really be for mom and dad, with a nice glass of wine on the balcony, after the kids are asleep.

Very yummy!

Kim

[This message has been edited by KimB (edited 03-25-2002).]

[This message has been edited by KimB (edited 03-25-2002).]

posted 03-25-2002 22:19            

One of our favorite easy meals is a nice bottle of red wine, bread and local cheeses and meats. One of the best places for this easy meal is in Spain. They have wonderful wines and great cheeses. I was really excited when I found that Trader Joes started carrying the Spanish cheeses we found on our trips to the Costa del Sol. My favorite thing is to try the local produce and seafood/meat. It is the one way to really connect with a foreign county. Fortunately our kids like to try new things too. It makes every trip even more exciting.

posted 03-25-2002 22:36            

Shrimp and Refried Bean Nachos
Med or smaller precooked shrimp, or larger ones cut into bite size pieces
Can of refried beans
Tortilla Chips (triangle or round)
Mexican cheese mixure (Kraft and Sargento have these)
Salsa for dipping, put into little dishes if you have them
Preheat oven to 400

1.Spread out tortilla chips on a cookie sheet.
2. Put a dab of refried beans on each tortilla chip.
3. Put a shrimp on top of each refried bean chip.
4. Sprinkle cheese over the whole mess.
Bake until the cheese melts. Serve the whole cookie sheet, and everyone picks off the nachos and dips them in the salsa.

We sometimes make this and serve it with cold sliced cucumbers or a salad.

We also like to pick up a rotisserie or roasted chicken, and have a salad or vegies with it. I'm fond of slicing the chicken (cold or hot) and serving it on toasted bread as sandwiches.

Another easy meal is a baked potato (oven or microwave) with chopped up ham or broccoli or seafood or leftover chicken with cajun seasoning, sometimes topped with cheese.

posted 03-26-2002 16:39            

2 cans green peas (small petite ones)
2 cans tuna
2 cans mushroom soup
4 cups crushed potato chips

posted 03-26-2002 18:57         

Mac & Cheese
1 16oz pkg large elbow mac
2 8oz pkgs sliced American cheese slices
1 egg
1 cup milk
salt & pepper to taste
1 aluminum throw-away pan (casserole size)

Cook macaroni according to package; drain
Layer 1/2 mac on bottom of pan; tear 1/2 cheese slices and place on top of mac; repeat with remaining mac and cheese.
Mix in bowl with fork egg, milk, salt and pepper together till egg is well blended; pour onto casserole. Bake 350 for 30-40 minutes-till just barely brown on top; serves 6;
I like to serve with salad, garlic bread and peas.

Make your own Burritos

2 cans chili con carne with beans - heated
1 lb lean hamburger - cooked
8 oz shredded sharp chedder cheese
shredded lettuce
2 med tomatoes - diced
1 avacado - sliced
diced onion
8 oz sour cream
salsa
1 pkg flour tortillas - warmed (I use soft taco size)

I serve ingredients on paper plates except con carne and hamburger; serves 6

posted 03-27-2002 12:18            

We trade to Hawaii a lot & after 2 hour drive to airport + airport parking & airport shuttle + long flight + connecting in Honolulu + taking an hour to pick-up car + drive time to resort can make for a long, long day with kids. We always pack a first night meal in our suitcase, so we can just plop into the timeshare pool without having to go out for groceries until next day, when we're more rested.

DINNER - Large Can of Spaghetti sauce (not the glass jars that break!), small can diced tomatoes (Italian-style, nice) dried angel hair pasta (cooks in 5 mins.), & small un-opened green cannister of parmesan cheese.

1st BREAKFAST - Each kid's favorite cereal in a small ziplock, Instant Oatmeal, and boxed-drink milk for the cereal. (They come in a 3-pack, keep the milk in your carry-on) Or you could use canned milk or 1% lowfat dried milk (in an envelope, add water, not bad) -- depending on your kids preference. Make or dilute the milk & refrigerate upon arrival to help improve the taste. We also bring lots of microwave bacon (no refrigeration req'd) & travels well.

I know you gourmets will be grossed-out but it works well for us. I pack 1st breakfast for Hawaii as it is 3-hours ahead of us, so my 7-year old who would normally get up at 7am, will wake up at about 4am -Hawaii time. Too early for the Welcome Breakfast or for me to go searching for groceries. We usually have some sort of danish left over from the airplane or purchased at the airport -- saved up for the 1st morning, also.

If either my husband or I have any extra energy, we can head to the store 1st night, or a restaurant, and just use the food later in the week -- but we almost always use it first night. That's really about all we bring food-wise, as we like to travel with only 1 bag & small backpack, each -- and we only use those small black pilot bags that you carry-on & fit in the overhead. (Husband can not stand waiting for baggage after a long flight -- so, we just travel light.) We'll use this same food plan for our timeshare vacation to to Italy in June. (Also limited to 4 black carry-on bags because you can only fit 4 of those in the trunks of most rental cars. Four of us = four bags.)

Interesting topic. Any other ideas for those who are flying to their destination?

--- Rene McDaniel

One of my favorites - quick - is Zatarain's Red Beans & Rice mix (no monosodium glutamate). Get a sausage, like 1 lb turkey, kielbasa, or other sausage, cut it up in small pieces, combine with the RB&R mix, and 30 min later - eat! Maybe throw in a can of diced tomatoes. Good with fresh French or Italian bread and butter, and salad if you wish. This is also available as a Creole dish, with shrimp(you can use 1 lb salad shrimp - cheap!), etc. Also, other brands are avail about same prep and price. One caution: if you can't eat spicy food, this is not the thing to try.

Another quickie: Get boneless, skinless chicken breast. Pierce with fork. Marinate at least one hr (covered in fridge) in Zesty Italian salad dressing. Make kabobs with green pepper, onion, and cherry tomatoes. Brush kabob with dressing before grilling. Serve with salad, garlic bread, and grilled summer squash like yellow or zuchini. Split squash, brush with the Italian dressing before and during grilling. Or,if you don't want to make kabobs, after marinating, cut the chicken in strips and grill, to put on top of a green salad with dressing.

If you grill beef of some sort, like steak, or even ground beef - complement it with grilled Portobello mushrooms. The one with the big caps. Like above, brush with Zesty Italian dressing, both sides, several times during grilling, while turning over and avoid burning. Turning darker brown is good. Burning is not good. Portobello mushrooms taste a lot like meat, have a great solid consistency. Or add grilled peppers, green, yellow, or red. They all taste great. Clean, slice, baste (yeah - Italian dressing) and grill. You can even grill tomatoes & eggplant. I mention grilling, since most resorts have grills, and the cooking is quickly done. Did I mention I love to grill?

This just scratches the surface - but these items have a great taste and are simply prepared. Don't forget - there's always room for Jello!

posted 03-28-2002 09:16            

quote:

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Originally posted by Kathy Datsko:
Just train the kids to put the covers back on when they're done.

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If you can figure out how to do this, please let me know! ROFLOL