Vacation Recipe Ideas

Vacation Recipe Ideas

Recently, my husband, mother, two nephews and I spent a week in a condominium. In planning for such a week, I tried to think of recipes to use that used a minimum number of ingredients that could easily be purchased and used up during the week that were also weight conscious. It must have worked as I did lose weight while gone!

I will outline three of the meals (without definite points as your ingredients might vary.) I think these ideas might be helpful when you go to the lake, travel in an RV, or other kitchen-restrictive occasions.

Pepperoni Tortilla Pizza

Preheat oven to 400-500 degrees. Use pizza pans, if available, or any other mostly flat baking surfaces (back of cookie sheet...) for baking the creations.

For each person:

1 medium tortilla, sprayed on the underside with cooking spray
2 dollops of bottled pasta sauce
10-15 slices of pepperoni, perferably turkey (1 pt for turkey, 2 pts for regular)
1 thin slice provolone (quartered, spaced out on top of pepperoni)
1 thin slice mozzarella, (4 long slices, places between the provolone quarters)

Bake 5-10 minutes, according to temperature chosen and desired doneness.

Can easily be prepared for one or several people.

Hamburger Steak
(serve with baked potato)

In mixing bowl, mix following:

1 lb lean(!) ground meat
1 T Worcestershire sauce
1/2 finely chopped onion
1 egg
generous sprinkling of special seasoning, such as Montreal Steak seasoning

After mixing, form into 3 or 4 patties. Spray griddle or frying pan and brown quickly on each side. If patties are thick, you may choose to cover with a lid for a brief time to allow thorough cooking. If prepared for one or two people, the remaining patties can be reheated later.

Baked Potatoes

There are two of us for most meals. When I prepare baked potatoes, I usually cook 4 not 2 so that I heat the kitchen half as often! When they are baked, I cut a thin slice off the top, scoop out the inside into a bowl large enough to hold all four at once. I then add 2 T Brummel and Brown margarine and 2 T sour cream per potato with a generous sprinkling of a seasoning, such as Montreal Steak or Cavendar's. Add 1/3 C cheddar cheese. Stir well and put back into potato skins. Serve. Leftovers can be reheated in the microwave for a short time.

Taco Salad

Choose dinner plate per person. Use a large base of pre-washed salad mixture (1 regular bag for 3-4 persons.) Add, in this order:

tomato chopped
green onion
other similar salad items
1/3 can of beans, such as kidney, slightly drained
1-2 T Catalina Done Right or some salsa
taco meat*
light sprinkling of grated cheddar or Mexican blend cheese
good handful of Wow Tortilla chips, or similar

*taco meat: brown 1 lb very lean ground meat with 1/2 chopped onion. Add 1/2 to 1 pkg taco seasoning with water according to package instructions. Add 1/2 C salsa, if available. Divide between 3-4 salads.

Happy summer vacation!

Recipe index: Recipes for Success

Nutritional information is based on all information available to me at the time of publication. I now calculate points using the 2001 Weight Watchers information. Verify that your ingredients yield the same results. I usually choose to use light rather than nonfat products. Some items, such as cheddar, I use the normal product as noted, as my preference. Optional ingredients are not included in the calculation of calories or points.

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Linda Pulliam

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