RV Kitchen Plan · Sept 5–10
5 breakfasts, 4 lunches, 5 dinners — one of them out. Built around burritos and quesadillas, cooked on the grill whenever the grill is lit. Pre-dawn mornings mean coffee first and breakfast already made. One grocery run in Salt Lake on Sept 5, before the drive to Zion.
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Grilled pesto ricotta flatbreads Grill
Brush naan with olive oil, grill 2–3 min a side until charred. Stir salt, pepper and a pinch of red pepper flakes into the ricotta, spread pesto then ricotta over the hot bread, scatter mozzarella, and close the lid a minute to melt. Off the heat, pile on arugula tossed with lemon, then balsamic glaze, toasted nuts and shaved parmesan. Eighteen minutes, no chopping, and it eats like a reward after a driving day.
Second flatbread: same base, topped with the sliced sausage and grilled peppers for the bigger appetites.
While the coals are still hot: scramble a dozen eggs in a foil tray on the grill with peppers, onion and cheese. Roll into 4 burritos, wrap each in foil, refrigerate. That's Saturday and Monday breakfast already done.
Make-ahead breakfast burrito Grill Micro
Already wrapped in foil from last night. 90 seconds in the microwave, or set the foil packet on the grill while the coffee brews. Eat in the dark, be at the trailhead at first light.
Turkey, hummus & avocado wraps No cook
Double the turkey and add cheese — Angels Landing has chains near the top and no water on trail. Carry two wraps each, plus an apple, trail mix, a bar, and a full 3 liters of water.
Chicken fajitas Grill Micro
Season chicken thighs with fajita mix, grill with peppers and onion in a foil tray. Minute rice in the microwave. Cook the whole 3 lb of chicken — half is tomorrow's lunch.
Before the grill cools: batch two of the breakfast burritos, foil-wrapped for Monday and Wednesday.
Overnight oats No cook
Oats, yogurt, peanut butter, banana, honey — mixed in cups the night before. Zero morning effort for the 6am shuttle to Temple of Sinawava.
Cold fajita wraps No cook
Last night's chicken and peppers with cheese and avocado, rolled cold. You're wading the river most of the day — pack it in a dry bag or the top of your pack, and bring the trail mix for a salty snack at Wall Street.
Zion restaurant Out
Earned it.
Make-ahead breakfast burrito Micro
Batch two, straight from the fridge. Eat before you break camp.
Tuna packets & crackers No cook
Drive-day lunch. Mix a packet with hummus and scoop with crackers — carrots and an apple alongside.
Grilled chicken quesadillas Grill
Grill chicken and peppers, pile with cheese between two tortillas, back on the grill 2 min a side until it's crisp and the cheese runs. Cut in wedges, top with salsa and avocado.
Make four extra wedges and foil them — they're tomorrow's trail lunch, and they're better cold than they have any right to be.
Overnight oats No cook
Finishes the oats, yogurt and bananas. Eat in the car — you need to be parked by 6am for sunrise.
Cold quesadilla wedges No cook
From last night's grill, still in their foil. Jerky, carrots and trail mix alongside — eat it on a rim overlook.
Burgers & clean-out foil potatoes Grill
Last night — every leftover vegetable goes in the potato packet. Empty the fridge on purpose.
Last burrito Micro
The final foil-wrapped one, plus whatever eggs and cheese are left. Then the fridge is empty for turn-in.
Grouped by store aisle so you can move through the trip in one pass. Tap any item to change it before you go, tap the box to check it off in the store.