My family and I recently went away for the weekend to the N. GA Mountains with my friend Kim and her family. While we were there, the cooking aspect of the weekend was so easy I decided to share my tips for how, with some planning, a weekend getaway can be relaxing for ALL!!
- Plan, Plan, Plan – About a week or so before we left, Kim and I got together and planned out all of the meals. The goal was to have delicious food that would travel well and not take too much time to make.
- Lists – After we had our menu set, I made a spreadsheet of the meals with all of the ingredients we would need to make each one. Kim and I put our names by any ingredient we had on hand and would not have to buy. I then made grocery lists for the remaining ingredients divided out by the 3 separate stores we were going to.
- Divide and conquer – Kim hit one store and I hit the other two. We met in the afternoon to exchange food for what we were each preparing early.
- Make what you can early – We made as much as we could ahead of time like chili, pumpkin bread and biscuits. We also did a lot of prep like chopping onions, browning sausage for the meat sauce and poaching the chicken for the buffalo dip. The bulk of our time in the kitchen was spent assembling more than cooking.
- Use the deck – Since it was cold where we were, we kept all of the drinks outside on the deck in two separate coolers. One had water and soda and the other had beer. The beverages kept cold and it freed up a lot of space in the refrigerator.
- Go with people with similar food tastes – One thing that made this trip so easy was that no one had unusual food issues and everyone was able to eat the same things. Yes…we had 3 different types of coffee, but that was the extent of the “special” foods. When it was time to leave, there wasn’t much to bring back and splitting it up was very easy!
Here was our menu:
Breakfast – Hashbrown casserole, bacon, fruit
Dinner – Chili, cornbread, salad
Breakfast – Biscuits and Sausage Gravy, scrambled cheesy eggs, fruit
Lunch – Burgers and Hot dogs, Onion Dip and Potato Chips
Dinner – Spaghetti with meat sauce, salad, garlic bread
Breakfast: Pumpkin Bread, Leftover Hashbrown Casserole, Fruit