Vacation Meal Plan

This free Meal Plan is perfect for anyone heading on vacation to the beach or going camping soon!  It is specifically designed for a large group but can be pared down to suit the needs of any group or family size.  Use this if you plan on cooking all of your meals at home or just buy less if you plan on eating out more!  We think this would be perfect for large groups of family & friends who may be renting out a beach house together, family reunions and camping trips (which is what I used it for last week).

You can shop wherever, just keep in mind that we went to Costco and Trader Joe’s for the bulk of what we needed, so package sizes will vary.  This Meal Plan is set up so that Menu reads first, with Shopping List next and Recipes at the end.

Vacation Meal Plan

Grocery List

1 week, feeds 6+

 

Menu:

Mains

BBQ Chicken: 1 meal with rub

Taco/Burrito Night: 1 dinner + leftovers to make Burrito Bowls (used salsa fresca and avocado)

Hot Dogs/Hamburgers: plain & gourmet

Pasta Potential (not used but had the option)

Chicken Burgers with Swiss & Avocado (Chicken marinated in teriyaki)

Cajun Night with Chicken Andouille Sausage, Hot Dogs, Red Beans & Rice with Fresh Vegetable Roux

Corn Succotash with leftover chopped chicken breast, crumbled andouille sausage, rice, beans, celery and onion (served with tortillas or over salad)

 

 

Sides

Pickled Chickpea Salad

Carrots, Celery, Hummus

Spinach, Avocado and Tomato Salad

Steamed/Roasted Corn, Green Beans, Broccoli, Asparagus

Green Bean Basil Saute & Campfire Potatoes

 

 

 

Breakfasts

Smoothies with fresh fruit and spinach, milk or yogurt

Pancakes & Waffles

Banana Bread Muffins or Loaf

Eggs, Bacon, Sausage, Toast, Biscuits

Croissants (au buerre and chocolat)

Fresh Fruit

Coffee with Cream

 

Lunches

Ham, Turkey & Cheese Sammies

PB & J

Leftover Grilled Chicken

Veggie Hummus Sammies with Pickled Cucumbers, Red Onion and Greens from the Garden

Salads

Grain Bowls

 

 

Snacks

Fresh Fruit

Raw Veggies

Yogurts

Chips & Dip

Crackers & Cheese

 

Desserts

Boxed Cake, Brownies, Blondies

S’Mores

Pudding Cake with Fresh Berries

Chocolate Mousse

 

Alcohol

Beer from Costco (white label IPA) and Kroger

 

Pantry Staples

Apple Cider Vinegar

Olive Oil

Salt

Pepper

BBQ Rub

Chili Lime Seasoning

Worcestershire Sauce

Soy Sauce

Maple Syrup

Hot Sauce

Ketchup

Mustard (yellow and Dijon)

Mayo

Oil Spray

Balsamic Vinegar

1 roll Alluminum Foil 

1 Roll Plastic Wrap 

1 box each of plastic bags (gallon, quart and sandwich)

 

 

Toiletries

Dish Soap

Paper Towels

Hand Soap

Shampoo/Conditioner

Lotion

Bar Soap

Vinegar Solution for cleaning

Clorox Wipes

Diaper Wipes

Sponges (2)

 

 

Shopping List divided between Costco & TJ

Produce

From Costco:

1 bag asparagus

1 bag regular green beans, trimmed

1 bag broccoli

1 large pkg spinach

1 bag mini cucumbers

1 bag celery

1 bag mini carrots

1 pkg cremini mushrooms

1 bag clementines

1 flat peaches

1 large pkg strawberries

1 pkg blueberries

1 watermelon

1 pkg salsa fresca

 

From TJ:

4 bell peppers, assorted colors

1 basil plant

1 bag yellow onions

1 bag red onions

2 bunches bananas

2 avocados

1 bag Yukon gold potatoes

 

Other:

tomatoes from the garden or Farmers Market (about 1 lb)

 

 

Meats/Protein

Costco:

1 large pkg chicken drumsticks at .79/lb

1 large 4-5 lb pkg ground beef

1 pkg (2 total) bacon

2 lb pkg sliced turkey

1.5 lb pkg rosemary ham

 

TJ:

1 pkg 4 chicken breasts

 

Dairy/Eggs

Costco:

2 lbs each sliced swiss, cheddar, provolone cheese

3 dozen organic eggs (2 pkg 18 count)

 

TJ:

2 small pkg whipped cream cheese

1 pkg sour cream, organic

1 quart half and half

2 gallons whole milk

1 pkg parmesan cheese (optional for pasta)

 

Grains/Nuts/Dried Fruit

Costco:

2 loaves organic seed bread (Dave’s)

1 bag flour

2 pkg everything bagels

1 pkg flour tortillas (2 pack)

1 box protein pancake & waffle mix

2 bags potato chips

2 bags tortilla chips

 

TJ:

1 loaf white bread

2 pkg seeded hamburger buns (sesame)

2 pkg whole wheat hot dog buns, top split

2 pkg hamburger buns

2 pkg whole wheat, split-top hot dog buns

3 boxes graham crackers

 

Other:

1 bag dried chickpeas

1 bag dried kidney beans

1 bag basmati rice

 

 

Canned Goods & Non-Perishables

Costco:

1 large all-purpose poultry and steak seasoning

1 large bag coffee (Dunkin’ Donuts)

1 box Icee Pops (unfrozen)

 

TJ:

1 jar tomato sauce

3 small containers whipping cream in the baking section (non-refrigerated)

2 pkg brownie mix

1 pkg blondie mix

1 pkg cake mix

1 bottle chili lime seasoning

1 pkg pasta of your choice

3 bags marshmallows

1 bag sugar

1 bag brown sugar

2-3 bottles salad dressing (Greek, ranch, blue cheese)

1 lb milk chocolate

1 bag peanut butter chocolate pretzels

 

Other:

Flat-bottom coffee filters (fits most vacation home coffee makers)

1 multi-pack Hershey’s chocolate

1 bag Reese’s Peanut Butter Cups

 

Frozen Items

Costco:

1 pkg all-natural precooked round sausages

 

TJ:

1 pkg multigrain waffles

1 pkg croissants

1 pkg pain au chocolat

 

Recipes

Mains

1. BBQ Chicken: 1 meal with rub

Coat chicken drumsticks in 1/2 cup BBQ spice rub and 2 Tbsp each olive oil, soy sauce, maple syrup and mustard.  Allow to marinate for at least 20 minutes and then grill.

2. Taco/Burrito Night: 1 dinner + leftovers to make Burrito Bowls (used salsa fresca and avocado)

Brown ground beef in 2 Tbsp Chile-Lime seasoning and cook 2 cups rice in 4 cups water with a pinch of salt and 1 tsp oil or butter.  Fill each tortilla with 1 slice each of cheddar cheese, rice, ground beef and then top with salsa fresca, sliced avocado and sour cream.

3. Hot Dogs/Hamburgers: plain & gourmet

Shape hamburgers and season with salt, pepper and a drizzle of Worcestershire sauce.  Grill until they reach your desired doneness.  Grill hot dogs at the same time and toast buns for both in the ovenat 350 F until warmed through and slightly toasted.  Serve with provolone or cheddar cheese, sautéed mushrooms, onions, lettuce and tomatoes and top with your favorite condiments.

4. Pasta Potential (not used but had the option)

This is a great offering for kids or a night where no one really wants to cook.  Make pasta according to package directions, heat up sauce and rub a few pieces of bread (or hamburger buns) with a piece of sliced in half garlic.  Sprinkle with salt and oil or schmear with butter and bake in a 350 F oven until toasted.  Serve with torn basil + parmesan cheese.

5. Chicken Burgers with Swiss & Avocado (Chicken marinated in teriyaki)

Marinate chicken breasts in teriyaki mixture of 1/3 cup maple syrup, balsamic vinegar and 2 Tbsp soy sauce.  Spray the grill with oil and cook chicken until done.  Top with swiss cheese and serve on toasted hamburger buns with avocado, red onion and even salsa fresca on top.

6. Cajun Night with Chicken Andouille Sausage, Hot Dogs, Red Beans & Rice with Fresh Vegetable Roux

Begin by cooking kidney beans (you’ll need an hour or so for this so make in advance if possible or just used canned beans): In a large pot of water, add dried beans and bring to a boil.  DO NOT add salt.  Reduce to a simmer and cook gently until beans are tender and splitting, about an hour.  You can use leftover rice from taco night or make more now if you need to.  Once beans are done, start sauteeing 1 chopped yellow onion, 1 chopped red bell pepper, 4 stalks celery and 4 cloves garlic in 4 Tbsp butter or olive oil for 5 minutes.  Add 4 Tbsp flour and coat all vegetables.  Season with 1 Tbsp BBQ rub and ½ tsp salt.  Add 1 lager beer slowly after 2 minutes of cooking and stir with a wooden spoon often to prevent lumps.  Add additional water as needed to thin sauce and place sliced zucchini on top.  Remove from heat, cover and set aside.  Finally, saute chicken sausages and hot dogs (as many as you need) in an oiled skillet until heated through.

Serve everything together!

7. Corn Succotash with leftover chopped chicken breast, crumbled andouille sausage, rice, beans, celery and onion (served with tortillas or over salad)

Saute in 1 Tbsp oil corn kernels (removed from 3 corn cobs previously grilled or fresh) with chopped chicken breast and chicken sausage leftovers, leftover rice, leftover kidney beans, 4 stalks celery and 1 chopped yellow onion.  Heat through and serve with tortillas or over spinach salad with tomatoes and avocado.

 

 

Sides

1. Pickled Chickpea Salad

Begin by cooking chickpeas (you’ll need an hour or so for this so make in advance if possible or just used canned beans). In a large pot of water, add dried beans and bring to a boil.  DO NOT add salt.  Reduce to a simmer and cook gently until beans are tender and splitting, about an hour.  While chickpeas are cooking, prep other ingredients: slice 4 baby cucumbers (or 1 large one) into rounds then quarter each round.  Chop ½ red onion, 1 green bell pepper and 2 cloves garlic.  Cube 1 avocado.  Once chickpeas are done, drain and use half for this salad.  Use the other half to make hummus or freeze in a plastic bag for use later.  Place chickpeas in a bowl and toss with all ingredients except the avocado.  Add 2 Tbsp apple cider vinegar, 1 Tbsp balsamic vinegar, 1 Tbsp olive oil, 2 tsp soy sauce, 1 tsp maple syrup and 1 tsp Dijon mustard.  Place in a large lidded container, top with spinach and close lid until ready to eat.  Chopped tomatoes are also great in this!

2. Carrots, Celery, Hummus
3. Spinach, Avocado and Tomato Salad

To a large bowl of spinach add cubed avocado and sliced tomatoes (or salsa fresca) and top with your favorite store-bought salad dressing.  *Plate individually so as to maintain freshness of spinach and keep it from wilting in dressing if placed in the fridge for later use.

4. Campfire Potatoes

In a large bowl combine 4 cubed Yukon gold potatoes, 1 chopped yellow bell pepper, 1 chopped orange bell pepper, 1 chopped yellow onion, 4 cloves garlic (minced), 2 Tbsp olive oil.  Sprinkle with 1 tsp each salt and pepper and toss to combine all ingredients.   Tear large pieces of foil (8×12 or so) and spoon potato mixture in the middle of each until you have none left.  Fold up packets tightly and bake or grill for 1 hour at 350 F.

5. Steamed/Roasted Corn, Green Beans, Broccoli, Asparagus

Blanch any of these in boiling water for 4-10 minutes, depending on type of vegetable.  For green vegetables, cook for 4 minutes and place in a cold water bath after 4 minutes to arrest cooking.

6. Green Bean Basil Saute

See recipe at DinnerDivide.