We are heading out tomorrow with our two young children on a road trip that will take us from our home in Victoria, BC to San Diego, CA and back through the Grand Canyon. Crazy yes...but looking forward to the adventure!!! Part of the plan to eat healthier and save a few bucks is to pack our portable propane BBQ, since we are hotelling it this trip. I have been coming up with recipes that are few ingredients, nutritious, and require little prep. It is incredibly hot in some of the areas we are headed so the cooler needs to be well iced, and therefore we cannot keep too many perishable items on hand.
Dinner #1
Chicken Taco salad
Purchase:
- chicken breasts
- prewashed greens
- tomatoes
- tacos
- avocado
- lime
On hand:
- grated cheese (tex mex is good here)
- taco seasoning
Coat chicken in seasoning and BBQ. Cut up tomatoes and avocado. Place greens on plates top with veg and chicken, sqeeze lime juice over and serve with tacos on the side.
Dinner #2
Salmon and Corn on the cob with new potatoes
Purchase:
- salmon fillet
- corn on the cob
- new potatoes
- lemon
On hand:
- evoo
- s & p
- herbs
- foil
Place new potatoes in foil toss with evoo, s & p and herbs of choice - place on grill. Coat salmon in evoo, and sprinkle s & p, place on BBQ with lemon slices. Husk corn to leave only a few layers of husk, cut hair off the top and lay on grill.
Dinner #3
Quesadillas and salad
Purchase:
Tortillas (whole wheat)
bell peppers
cooked chicken (deli)
Prewashed greens
Lime
On hand:
Tex Mex grated cheese
salsa (you can get a sqeeze tube now which is handy)
Evoo
S & P
Mix 1 part Lime juice and rind with 2 parts evoo, season s&p and toss with greens. To assemble tortillas - fold each in half and fill with salsa, cheese, chicken and peppers. Grill on both sides on low (these cook quick).
I have more but I need to pack now. I will be back to post more.
Friday, July 3, 2009
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