We’ve got a family trip planned for Asheville, NC. Instead of eating out every meal, I’ve planned a menu for eating most of our meals at the house we’ve rented.
It’s typical for us to take food on vacation, if we’re staying in a place with a kitchen. I’ve written a number of posts on vacation food before. This post tells how to use dry ice to transport food a long distance. We’ve done this a number of times when traveling to Disney World or the beach.
This time, we’ve got a short trip and it’s not too long of a drive. We’re going to make do with coolers and plenty of ice for keeping the food fresh.
Here’s our menu:
Day 1: Travel Day
Breakfast at home
Picnic lunch on the way. I’ll use the ideas I shared last week for packing this lunch.
Dinner at the house:
- Hash Brown Casserole topped with Smoked Sausage – I’ll bake this in a foil pan when we get to the house.
- Cucumber and Tomato Salad
- S’mores after dinner
Day 2: Biltmore House for the girls, Whitewater Rafting for the guys
- Green Smoothies
- Toast or bagels
- Eggs for those that want one
- Juice for people who won’t drink green things
- Coffee – of course!
Lunch – This is included in the rafting trip. The girls will eat at Biltmore House.
- Slow Cooker Chicken Cordon Bleu Sandwiches – I’ll take my slow cooker and a liner to make cleanup easy. I wanted something that would cook itself while we’re out enjoying the day.
- Salt and Pepper potato chips
- Any leftover salad from the night before
- Cookies and/or more s’mores
Day 3: Hiking and Exploring Asheville
Breakfast: Same as the day before
Lunch: Picnic lunch, hopefully eaten before, during or after the hike while sitting outside. Stay away, rain!
Dinner: Restaurant in Asheville
Day 4: Travel Home
Breakfast: Same as before, but making sure to eat the remaining eggs.
Lunch: Most likely stopping at fast food place.
Four days of travel. Three meals out. Lots of money saved.