Oh what a crazy few weeks we have ahead of us. We are going on vacation on Friday evening, and part of that vacation includes camping. Meal planning doesn’t stop on our vacations!

Meal planning to use up what is on hand and for on the road

For the bulk of this week, I’ll be planning meals based on what we need to use up in the fridge and haven’t managed to eat in the form of leftovers so far. For example, what cheeses do we have and how can we use them?

I’m also making extensive lists of what we’ll eat while camping and trying to organize for that. I’ll have lists ready for when we stop for provisions along the way.

Sunday: Grilled chicken and veggies, salad.

We have some boneless chicken breast in the freezer to use up, and some squash and peppers leftover from our visit to the farmer’s market on Friday.

Monday: Pink pasta*, salad.

This dish is easy-and uses up some ingredients.

Tuesday: Marinated grilled pork chops, grilled veggies, salad.

Again, there are some pork chops in the freezer. I’ll need to buy these veggies, but that’s fine.

Wednesday: Pasta carbonnara, salad.

We have some bacon to use up, and eggs.

Thursday: Mish-mash of leftover anything.

And if there isn’t much in the way of leftovers, scrambled eggs will be fine.

Friday: Dinner on the road. Ham and cheese paninis, chips, boxed milk and juice, fruit.

The dinner bag will be the last bag packed and the dishes the last things cleaned before we head out.

Saturday: Staying with friends. Dinner unknown, but blueberry pie for dessert.

I’ll bring the dough ready to roll out and all the ingredients ready for assembly and cooking. This way there will be minimum impact to my friend’s kitchen.

Pink Pasta

Marinara sauce
Ricotta cheese
Pasta of your choice
Parmesan cheese

Cook the pasta. Heat the marinara sauce. Just before serving, remove the marinara sauce from the heat, and stir in a couple of heaping spoonfuls of ricotta cheese. Toss with the pasta, sprinkle with Parmesan and serve.