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Author Topic:   Favorite "No Hassle but Yummy" Timeshare Meals

TUG Member

Posts: 44
From: Chino Hills, CA
Registered: JAN 2002

posted 03-25-2002 16:50     Click Here to See the Profile for KimB   Click Here to Email KimB     
Hi everyone,

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!



TUG Member

Posts: 346
From: Midlothian, Va.
Registered: DEC 2000

posted 03-25-2002 17:27     Click Here to See the Profile for RonB   Click Here to Email RonB     
We usually make spagetti sauce and freeze it to take along. Zip lock bags are great for freezing meals. You can also just mix the spices for easy recipes and put them in zip locks. Don't forget a jar of peanut butter for the kid.


I have a photographic memory, but I'm out of film.

TUG Member

Posts: 346
From: Midlothian, Va.
Registered: DEC 2000

posted 03-25-2002 17:49           
Hi Kim,

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.

For a really quick meal we buy a roast chicken from the supermarket and have it with bread rolls and salad.
Do the supermarkets in the U.S. sell roast chickens?


TUG Member

Posts: 147
From: bristol CT usa - owner @ Ellington Wachesaw East , Plantation Resort , Kingfisher Inn , Myrtle Beach, SC
Registered: JAN 2002

posted 03-25-2002 19:08     Click Here to See the Profile for ty   Click Here to Email ty     
Hi Kim,
This meal requires 2 pots, I cook for 8 so I double this recipe. My little ones love the little elbow macaroni (and I don't have to cut up anything) and my big ones sometimes cook...It's so easy! Serve with a loaf of Italian bread and salad...
"No Hassle but Yummy" enjoy!

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

brown 1lb. of ground beef...drain oil
add can of tomatos
add spices to taste
bring to a boil, turn down and simmer while macaroni is cooking. In 20 miniutes dinners ready


TUG Member

Posts: 2104
From: Winston Salem NC
Registered: DEC 2000

posted 03-25-2002 19:21     Click Here to See the Profile for shagnut   Click Here to Email shagnut     
2lbs of beef stew cubes, 1 pkg of lipton onion soup mix, 1 can of cream of mushroom soup 1 soup can of water mix all together. Cook on low all day or 350 for 2 1/2 hrs. No salt needed. Pour over rice. How about let's make a tug cookbook? shaggy

Leslie Michael


TUG Member

Posts: 44
From: Chino Hills, CA
Registered: JAN 2002

posted 03-25-2002 21:57     Click Here to See the Profile for KimB   Click Here to Email KimB     
Thanks for all the "No Hassle but Yummy recipes". Those were great ideas. I will be going to Cancun this summer and plan on cooking a few seafood dishes being that Mexico is famous for its fresh seafood. Since you all were so willing to share your recipes with me I thought it would only be appropriate for me to share one of my favorite "No Hassle but Yummy" seafood recipes with you. This recipes uses mangos which are quite popular in Mexico and also shrimp.

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!


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

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

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


TUG Member

Posts: 411
From: Kenmore, WA USA Own at: WhiskiJack Village Gatehouse, Continental Plaza PV, Pono Kai-Kauai, Sunterra Pacific, Worldmark Points
Registered: DEC 2000

posted 03-25-2002 22:19     Click Here to See the Profile for LindaK   Click Here to Email LindaK     
Kim, what a great recipe! I'm going to save that one for our next trip to somewhere tropical, which will either be the Canary Islands in August (hope they have mangos) or Kauai in February next year (they definitely will have the mangos).

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.

What a great bulletin board topic. Thank you for thinking of it.


TUG Member

Posts: 2825
From: Oceanside CA USA, Owner in SA at Dikhololo, Mt. A and Panache
Registered: DEC 2000

posted 03-25-2002 22:36     Click Here to See the Profile for MNdeeCA   Click Here to Email MNdeeCA     
Don't know if this is a real recipe or just something I made up. Anyway, the kids might even like to help make it.

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.

Favorite easy dessert: toast a couple frozen waffles: wheat or chocolate chip Eggos are favorites. Put a scoop of Chocolate, Rocky Road or Mint ice cream between them as a sandwich and try to eat 'em before all the ice cream melts. If your kids like blueberry or strawberry waffles, try fruit or vanilla ice cream between them.

Kay H

TUG Member

Posts: 1184
From: Mayslanding,NJ USA owner 1/4 share Killington Grand
Registered: DEC 2000

posted 03-26-2002 08:18     Click Here to See the Profile for Kay H   Click Here to Email Kay H     
Yes the supermarkets in the US sell whole cooked chickens. I buy them all the time when I go to my son and DIL's to babysit and have to cook dinner. I bring a roasted chicken, veggie, frozen fries and Italian bread. Kids love it and it is easy for me.

Kay H

Carol C

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Posts: 2831
Registered: DEC 2000

posted 03-26-2002 11:27     Click Here to See the Profile for Carol C     
Jumbo (I mean huge) shrimp bought on the beach in Mazatlan, brought back to kitchen and steamed to perfection with spices and cerveza. BYOB (bring your Old Bay) from home! P.S. Thanks to Fern for the tip about shrimp vendors on the beach!


TUG Member

Posts: 59
From: Sterling Heights, MI
Registered: DEC 2001

posted 03-26-2002 12:39     Click Here to See the Profile for Sara   Click Here to Email Sara     
I travel with my little ones & find its a waste of money to go to restaurants with them so I prepare mostly everything myself. If you go to Mexican resorts you can usually find grocery stores that sell everything. I do the pasta thing with cans of peeled tomato which you can almost add anything to, fish, meat or chicken.But try bean salads. Buy 1 can of as many different beans as you think your kids can stand, wash & drain, pour them into a large bowl, mix some olive oil & wine vingar, finely chopped onion (optional) mix, & refridgerate. It's great at lunch with some sandwiches or as a 2nd with pasta. You'll find it lasts you for days, great for a quick snack.
Beans to use:
Romano, small lima, black, chick peas, red kidney, corn, asian corn(baby corn)white beans, navy beans, the choice is endless depending where you live.

One year we brought lots of canned food with us in a cooler that was placed in a large duffle bag with wheels and the duffle bag handle ripped, so if you bring canned food with you scatter them throughout your luggage or buy it when you get there. I personally love going to the markets and grocery stores while I'm on vacation but I realize most don't. We love buying fresh fish as well it's quick easy and most of all much cheaper.


TUG Member

Posts: 479
Registered: NOV 2001

posted 03-26-2002 13:18     Click Here to See the Profile for retailman   Click Here to Email retailman     
Wereever we can we bring our crock pot. We get a real lean roast,
do the sasoning, ad veggie and put on low when we leave in the morning. That evening all you have to fix is rice.

john m jones

Mel Boeh

TUG Member

Posts: 595
From: 1 in Branson, 2 in SA, & always looking for #4
Registered: DEC 2000

posted 03-26-2002 13:24     Click Here to See the Profile for Mel Boeh   Click Here to Email Mel Boeh     
We generally haul along one of those big frozen Lasagna's in the metal pan that you buy at Sam's or Costco (or someplace similar). Wrap well to prevent the thawing process from getting the clothes around it in the suitcase wet, but it is rarely thawed by the time we get to the resort. We can either pop it in the oven while we unpack and have a decent meal that first hectic night, or sling it back into the freezer for use on another evening during the week. I always hate trying to go to the grocery store immediately after arrival. I like to unwind after a day of travel, and shopping with 3 extra people along who rarely set foot in a grocery store is NOT my idea of relaxation.

Melinda B. (the other Mel)
Timeshare addicted since 1996
Visit my Website


TUG Member

Posts: 1920
From: San Ramon, CA, USA Owner: Maui Lea at Maui Hill, San Diego Country Estates
Registered: DEC 2000

posted 03-26-2002 13:47     Click Here to See the Profile for Luanne   Click Here to Email Luanne     
We tend to vacation in Hawaii and there are some nights that no one feels like cooking at all. Something that's become a favorite of our kids is "salad bar". We get meats from the deli, veggies, other salad-type "stuff" and let everyone fix their own. That and some bread makes a great meal.


Sam Armstrong

TUG Member

Posts: 1099
From: Lake Monticello, VA, USA
Registered: DEC 2000

posted 03-26-2002 14:32     Click Here to See the Profile for Sam Armstrong   Click Here to Email Sam Armstrong     
When we drive, I roast a turkey breast and the freeze it. Throw it in the cooler. It keeps the other perishables cold and is thawing as we travel. I use it multiple ways for meals( I bring lots of the gravy) and sandwiches.
Also,I like this cassarole. A box of Kraft Mac & cheese, cooked to instruction and drained. Return to pot and add 1/2cup of sour cream ,1/4 cup of milk, 3T marg or butter, cheese packet, cooked chopped brocolli(fresh or from frozen pkg) and a can of chunk ham flaked with a fork(like tuna)so that it doesn't lump together. Heat til bubbling or put in a baking dish in the oven (350)with Ritz cracker crumbs on top. Serves 3 adults. depending on bread and other veggies served.


TUG Member

Posts: 427
From: Destin, Fl USA
Registered: DEC 2000

posted 03-26-2002 16:39     Click Here to See the Profile for jar465   Click Here to Email jar465     
Tuna Casserole

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

Reserve 2 cups of the potatoe chips. Mix together all other ingredients-sprinkle with remaining chips and bake for 30 mins or till bubbly at 350. So easy and very tasty.


TUG Member

Posts: 1169
From: Central Massachusetts
Registered: DEC 2000

posted 03-26-2002 17:23     Click Here to See the Profile for Corinne   Click Here to Email Corinne     
One of our old stand-bys is Shake N Bake Pork Chops. Zero prep and they bake in 20 minutes. Baked potatoes in the microwave, and a vegetable (we like frozen peas for a quick, no fuss accompaniment) completes the meal. You can bring or buy as much of the ingredients as you like, though we tend to bring along the Shake N Bake at a minimum.


TUG Member

Posts: 1182
From: Sacramento, CA - Owner Kona Coast, Imperial Hawaii, Embassy Lake Tahoe; Port Pacific and Village Resort, Australia
Registered: DEC 2000

posted 03-26-2002 18:57     Click Here to See the Profile for JanB     
Two of our favorite quick meals are baked macaroni and cheese and make your own burritos.

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
1 pkg flour tortillas - warmed (I use soft taco size)

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

[This message has been edited by JanB (edited 03-26-2002).]

Rene McDaniel

TUG Member

Posts: 412
From: San Diego, CA
Registered: JAN 2001

posted 03-27-2002 12:18     Click Here to See the Profile for Rene McDaniel   Click Here to Email Rene McDaniel     
Our tip is for those who are "flying" to their destination.

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

TUG Member

Posts: 412
From: San Diego, CA
Registered: JAN 2001

posted 03-27-2002 17:37           
Gee - a lot of creative people here. This is as much fun as reading a cook book. Our children are grown, so when we travel without them (most of the time) we cook for two.

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!

We're going to Ground Zero for Easter - 2002


TUG Member

Posts: 718
From: Washington State
Registered: JAN 2001

posted 03-27-2002 18:52     Click Here to See the Profile for sunstarved     
My deep dark secret is pre-marinated boneless frozen chicken breasts (comes in lots of flavors).You can put them in the oven or on the grill STILL FROZEN and they come out perfect each time. These have saved my tail many times at home too when I didn't feel like cooking and was short on time but the family needed dinner ("Didn't I just feed you all last night?") I think I have about six packages in the freezer right now. Can't do without 'em.



TUG Member

Posts: 4165
From: NY--Orlando International18 French Lick Springs IND7 Brassie Knob Villas GA7 Sky Valley GA 50,3,7,7 Sea Mist Cape Cod5 Flagship,AC NJ38 Telemark,WI 25
Registered: NOV 2001

posted 03-27-2002 20:02     Click Here to See the Profile for bigfrank   Click Here to Email bigfrank     
All these posts and no one mentioned barbaqued rib steaks and gooey baby back ribs

Orlando International Resort wk 18
Sea Mist Cape Cod wk 5
Brassie Knob villas GA wk 7
Sky Valley Resort GA weeks 50,3,7

Kathy Datsko

TUG Member

Posts: 0
From: Colorado
Registered: NOV 2004

posted 03-28-2002 09:07     Click Here to See the Profile for Kathy Datsko     
We go to the grocery store first. Sometimes we'll buy a fruit platter from the deli & a vegetable platter too. Leave them on the table with bread & cut up cheese and eat off them for the first few meals. Use salsa as a bread spread. Just train the kids to put the covers back on when they're done.



TUG Member

Posts: 1920
From: San Ramon, CA, USA Owner: Maui Lea at Maui Hill, San Diego Country Estates
Registered: DEC 2000

posted 03-28-2002 09:16     Click Here to See the Profile for Luanne   Click Here to Email Luanne     
Originally posted by Kathy Datsko:
Just train the kids to put the covers back on when they're done.

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



TUG Member

Posts: 1146
From: San Jose, CA, USA Mountain Retreat, Makai Club, Winners Circle
Registered: DEC 2000

posted 03-28-2002 09:32     Click Here to See the Profile for LeeB   Click Here to Email LeeB     
Back when I was a kid, and TV was black and white, we would take road trip vacations. We had a two-burner Coleman stove and, at least once on each trip, Mom would serve this stuff: canned shelly beans (green beans with some other kind of bean), canned potatoes, and Spam. As it all was already cooked, we could heat up this stuff and gobble it down while the people in that other car were still trying to get the coals lit. It tasted good, too, and of course this was before Spam was bad for you.

Lee Boylan

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