5 Quick and Healthy Vacation Recipes

Some people don’t want to cook a single meal while on vacation. Others interpret it as "I have all the time I need to cook fantastic dishes!"

Making simple meals while on vacation is the best way to cut back on food expenses, regardless of how you feel about cooking

Additionally, cooking while on vacation is a terrific way to avoid the hassle of taking sleepy children to a restaurant at the end of a long, enjoyable day of sightseeing. Here are our top picks for quick meals to prepare when travelling.

• Prep Time: 10 min
• Cooking Time: 20 min
• Servings: 4
• Serving Size: 344 g

Simple Pasta with Tomato and Spinach! packed with flavorful red pepper flakes, fresh spinach, luscious cherry tomatoes, and olive oil! This tasty, simple pasta recipe comes together quickly.

• Calories: 417 kcal
• Protein: 37.3 g
• Fat: 8.9 g
• Carbs: 46.4 g

• 1 tablespoon coconut oil
• 1 cup chopped onion
• 6 garlic cloves, finely chopped
• 1 (14.5-ounce) can unsalted petite diced tomatoes, undrained
• 1 ½ cups unsalted chicken stock or water
• ½ teaspoon dried oregano
• 8 ounces multigrain pasta
• ½ teaspoon salt
• 10 ounces fresh spinach
• ¼ cup parmesan cheese, grated
• 4 chicken breast , cooked

1. A Dutch oven or sizable saucepan should be heated over medium-high heat. Swish to coat after adding oil.
2. Stir in the onion and garlic, and cook for 3 minutes, or until the onion begins to brown.
3. In that order, add the pasta, tomatoes, stock, chicken and oregano. up to a boil.
4. Stir the liquid into the pasta.
5. Cook pasta for 7 minutes, covered, with the heat reduced to medium-low.
6. Remove the cover; add salt.
7. Add the spinach in small batches and toss it until it wilts. Withdraw from heat and stand for five minutes.
8. Sprinkle cheese on top.

• Prep Time: 10 min
• Cooking Time: 20 min
• Servings: 2
• Serving Size: 600 g

The ingredients for caprese chicken are all common pantry items. It is kid-friendly, healthful, and gluten-free.

• Calories: 504 kcal
• Protein: 47.7 g
• Fat: 16.1 g
• Carbs: 41.2 g

• 2 chicken breasts
• 2 roma tomatoes
• 1 cup shredded mozzarella cheese or goat cheese
• ½ cup balsamic syrup
• 2 tablespoon basil
• salt and pepper

1. Start by crushing the chicken breasts between two sheets of plastic wrap to a thin consistency. Remove any extra fat.
2. A nonstick skillet should be heated to medium-high.
3. Chicken breasts are salted and peppered on both sides before being put in a hot skillet. Depending on how thick they are, cook for 4–6 minutes on each side. On all sides, you want to achieve a decent browning.
4. When the chicken is fully cooked, sprinkle it with balsamic syrup and then add the mozzarella and tomato on top. Turn off the heat, cover the pan, and let the cheese melt for one to two minutes.
5. If preferred, top the dish with extra balsamic syrup. Add basil on top.

A plan you should try when you’re on vacation:

• Prep Time: 10 min
• Cooking Time: 20 min
• Servings: 4
• Serving Size: 312 g

Balsamic glazed salmon, even though it's simple to prepare, the finished dish is very tasty! It's just one of those impressive meals that will surely impress yet require little effort.

• Calories: 401 kcal
• Protein: 45.6 g
• Fat: 17.1 g
• Carbs: 10.2 g

Balsamic Rosemary Glaze

• 1/2 cup balsamic vinegar
• 1/4 cup low-sodium chicken broth
• 2 Tbsp maple syrup
• 1 Tbsp dijon mustard
• 1 rosemary sprig (about 7-inches)
• 1 cloves garlic minced

Salmon

• 4 (6 oz) salmon fillets skinless or skin on
• Salt and freshly ground black pepper
• 2 tsp olive oil
• Finely minced rosemary or parsley, for garnish (optional)

1. Salmon should have 10 to 15 minutes at room temperature to rest. In the meantime, combine the balsamic vinegar, chicken broth, maple syrup, dijon mustard, rosemary, and garlic in a medium pot.
2. Stirring occasionally, heat mixture over medium-high heat until it comes to a boil. Lower heat, and simmer until sauce has thickened and reduced to about 1/3 cup, about 10 to 15 minutes.
3. Remove from heat and pour into a heat-resistant dish after passing through a fine strainer. Place aside.
4. Salt and pepper the fish on both sides. A 12-inch nonstick skillet with medium-high heat is used to heat the oil.
5. Add the salmon fillets and heat them without stirring until the bottoms are beautifully browned.
6. 3 to 4 minutes, roughly. Cook the salmon for an additional 2 to 3 minutes, or until it is well cooked, after carefully flipping it to the other side.
7. Balsamic rosemary glaze is drizzled over each fillet before serving. If desired, garnish with finely minced parsley or rosemary.

• Prep Time: 10 min
• Cooking Time: 10 min
• Servings: 4
• Serving Size: 412 g

This broccoli chicken mac and cheese transforms the traditional, cherished macaroni and cheese that is a kid-favourite into a somewhat more sophisticated version that is the ideal one-dish supper! And there aren't many ingredients required.

• Calories: 613 kcal
• Protein: 47.6 g
• Fat: 29.2 g
• Carbs: 41.6 g

• 8 ounces pasta shells
• 1 lb. broccoli, chopped
• 1 tablespoon olive oil
• 1 lb. chicken breast, diced
• 8 ounce block extra sharp cheddar cheese, grated
• 1 cup coconut milk
• ¼ teaspoon ground turmeric
• Salt and pepper to taste

1. On the stove, bring a big pot of water to a boil. Pasta shells should be added to boiling water and cooked for 4 minutes. When the pasta is done to your taste, add the chopped broccoli and cook for an additional 3 to 4 minutes.
2. In a colander, drain the noodles and broccoli.
3. Olive oil and chicken are added to a nonstick skillet as the pasta cooks in the background. Cook the chicken until it is thoroughly done and no longer pink (should be 165 degrees F).
4. Return the cooked chicken, pasta, and broccoli to the big pot. Add milk, grated cheese, optional turmeric, salt, and pepper to taste. As the cheese melts, stir constantly over low heat.
5. Enjoy!

• Prep Time: 05 min
• Cooking Time: 20 min
• Servings: 4
• Serving Size: 180 g

Add avocado to chicken salad to elevate it to a new level. There is no mayo or sour cream in this healthful, naturally creamy chicken and avocado salad.

• Calories: 271kcal
• Protein: 26.8 g
• Fat: 15.2 g
• Carbs: 7.6 g

• 2 medium cooked chicken breasts shredded
• 2 ripe avocados pitted and diced
• 1/2 cup corn roasted, canned, or frozen
• 1/4 cup red or green onion minced
• 2 tablespoons cilantro minced
• 2 tablespoons lime or lemon juice
• 2 tablespoons olive oil
• salt and pepper to taste

1. Add the chicken, onion, corn, cilantro, and avocado to a big bowl.
2. Add salt and pepper and drizzle with the lime (or lemon) juice and olive oil. Gently stir all the ingredients together.