I’m nearly done freezer cooking for my vacation. I’m taking a vacation from the kitchen with nearly all of my food either cooked or prepped for easy grilling. The family will reheat or prepare their own food in about 15-minutes. Now that’s a vacation for Momma!

Last night I cranked out two pans of granola, granola bars and forty mini-bagel bites in about thirty minutes before retiring for bed. I turned the oven off after baking the granola for 15-minutes and had 14-cups when I woke up. Yesterday I froze all of our lunch meat and cheese blocks for vacation. They will serve as handy ice-packs as we travel.

I’ve turned into a whole foods junkie enjoying our whole foods even while we’re on vacation. There are so many reasons why I love to bring along our freezer meals and you can read about my 5 Reasons to vacation with freezer food in my June article for Sophie magazine.

As promised, here is are the pictures of our big haul. I consider it a mom vacation packed into two coolers. I’ll be spending less time in the kitchen and more time with my family

In the meantime, perhaps you need some ideas to spark your own vacay menu!

Here’s our list of items I’ve got planned for us.

Dinner:

• Chicken fajitas with fajita marinade on homemade spinach tortilla, crock pot refried beans, pico de gallo and chips, carrot sticks
• Smokin’ Jack burgers {new recipe revealed while we’re on vacation}, turkey hot dogs, salad with homemade ranch dressing
• Italian Meatball subs made from freezer meatballs and bulk crock pot marinara, salad
• Soft tacos with crock pot taco meat with beans and corn {new recipe revealed while we’re on vacation}on spinach tortillas, crock pot refried beans, pico de gallo and chips, carrot sticks
• Shoebox homemade pizza and crazy bread stick night {bring the dry mix}, salad
• Convenience Italian chicken wraps and ranch dressing on spinach tortillas, carrot sticks, tortilla chips and pico de gallo
• Garlic Shrimp scampi and/or blackened local catch of the day over whole wheat noodles, salad with ranch dressing

 

Lunch:

• Spinach tortillas, (4) Hormel natural turkey for homemade lunchables and wraps
• homemade pizza bagel bites {frozen}
• Taco Salad with leftover taco meat {chips, lettuce, etc}
• Ranch cheddar burgers, chips, veggies and homemade ranch mix
• pimento cheese spread, pumpernickel bread
• Italian chicken pasta salad with convenience Italian Chicken {pasta, black olives, feta cheese, ranch dressing}

 

Snacks and breakfast:

• freezer waffles, homemade English muffins {recipe revealed while we’re on vacation}
• microwave prep granola cereal, chewy chocolate chip granola bars, cheddar bunny snack mix (doubled), cheese sticks x2
• 2 dozen world’s easiest boiled eggs {cook at beach}
• Whole wheat chocolate chip cookie dough balls
• Western Omeletes with frozen prepped veggies, grits

Purchase at Beach:

water bottles,drinks, tortilla chips,  lettuce, tomatoes,  milk, 3 dozen eggs, carrots

I’m getting a later start on my actual packing and organizing the coolers, but I promise to show you how this is going to work out in two large rolling coolers with photos.

Do you take freezer meals or healthy snacks on your vacation?