Everyone loves a great vacation, but we all know that choosing nourishing meals is not always the priority. If you spend a week indulging, you probably won’t feel so great.
If you’re looking for a list of easy, healthy meals to prepare when on vacation, you came to the right place. These ideas are great for family reunions, timeshare vacations, cabin visits, Airbnb travel, and more!
Sundried tomato pesto pasta
Ingredients (2-4 servings):
2 Salmon fillets (4 oz each)
1 Box Banza Chickpea pasta (the cavatappi shape is the best)
1/2 jar Sundried Tomato Pesto
1-2 heads of Broccoli
Directions:
- Boil water and cook pasta according to package then drain.
- Chop up the broccoli and steam until crisp-tender.
- Season salmon lightly with pepper (the pesto is salty enough) then air-fry at 380 degrees for 8 minutes OR bake at 425 degrees F for 12-15 minutes.
- Once salmon is cooked, flake into small pieces and toss with cooked pasta and pesto. Serve broccoli on the side.
- Enjoy!
Balsamic Chicken Salad 
Ingredients:
Romaine lettuce
Grilled chicken
Cherry tomatoes
Fresh mozzarella balls
Lite balsamic dressing
Directions:
- Rinse and chop lettuce
2. Rinse tomatoes and toss into lettuce
3. Toss mozzarella, grilled chicken, and balsamic dressing with salad then enjoy!
Chicken & Veggie Kabobs 
Ingredients:
Chicken breast, in 2-inch cubes
Bell peppers, in 2-inch cubes
Mushrooms, whole
Red onion, in 2-inch wedges
Zucchini, in 2-inch cubes (not pictured)
Yellow squash, in 2-inch cubes (not pictured)
1 bottle of Italian dressing
Directions:
1. Skewer all the vegetables on long skewers in random order
2. Skewer all the chicken on long skewers (I recommend doing vegetables separate from the chicken because cooking times can vary)
3. Marinade in Italian dressing
4. Heat the grill to medium-high heat and plop those kabobs on the grill.
5. Turn halfway through cooking and cook the chicken to 165 degrees.
Tip: We recommend pairing with a side of rice.
Shrimp tostada:
(Recipe serves 4 people)
Ingredients:
Tostada shells OR corn tortillas
1.5 lb Shrimp (raw)
Pico de Gallo (1 onion, 1 bunch cilantro, & 3-4 roma tomatoes)
2 Avocados
1 Lime
Seasonings:
2 tsp Chili powder
1 tsp Cumin
1 tsp Oregano
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Salt
1/4 tsp Pepper
Directions:
1. Combine the spices.
2. Rinse shrimp well, then toss in spices
3. Spray corn tortillas with avocado/olive oil, then place in the oven at 400 degrees for 10-15 minutes to crisp or put in the air fryer at 390 degrees for 4 minutes or until crispy.
4. Assemble pico de Gallo – chop onion, cilantro, and tomato, then drizzle with juice from 1/2 a lime. Salt & pepper to taste.
5. Smash avocados and squeeze the other 1/2 lime into the guac.
6. Preheat a skillet over medium-high heat with a drizzle of oil, and add shrimp once hot. Cook for 1-2 minutes per side.
7. Assemble tostada by topping tortilla/shell with guac, shrimp & pico.
Canned Chicken Pita
Ingredients:
1 Can chicken (12.5 oz)
1 Ripe Avocado
2 pieces of pita bread
Side of veggies
Directions:
1. Mix 1 can of chicken (drained) with 1 mashed avocado.
2. Serve half of this mixture on each pita bread with a side of veggies.
Salmon Burgers w/Lemon Dill Sauce
Ingredients:
Salmon burgers (Trident – can be purchased at Costco & Fry’s)
Buns
Avocado
Lettuce
Tomato
&
Lemon Dill sauce:
1/4 cup mayo
1-2 Tbsp mustard
2+ Tbsp fresh lemon juice (MUST be fresh)
1 tsp fresh lemon zest
1 tsp dried Dill weed
Salt & pepper to taste
2 Tbsp diced shallots/onion (optional)
Directions:
1. Make lemon dill sauce by mixing all ingredients together
2. Grill/air-fry/bake/pan-fry salmon burger from frozen until done
3. Prepare toppings: slice tomato & lettuce then mash avocado
4. Assemble burgers with toppings and sauce
Rotisserie Chicken with Easy Sides
Ingredients:
Rotisserie chicken
Salad kit
Mini potatoes
Grapes (frozen or not)
Directions:
1. Rinse grapes and freeze at least a couple hours in advance (if desired)
2. Scrub potatoes and slice in half. Toss in olive oil and available seasonings (smoked paprika, garlic powder, onion powder, parsley, salt & pepper). Air fry at 400 degrees for 15ish minutes.
3. Toss salad with dressing
4. Enjoy your meal! Pull the frozen grapes out of the freezer as your treat after the meal.
Greek Plate
Ingredients:
Chicken breast – seasoned with olive oil and Italian seasoning, garlic powder, salt, pepper, & onion powder (or whatever suits your fancy)
Hummus
Cucumbers
Tomatoes
Greek salad dressing
Directions
1. Season chicken and cook however you like it. I prefer to air-fry according to the Air-fryer directions.
2. Chop tomatoes and cucumbers and mix them together. Toss in salad dressing.
3. Spread hummus on a plate then top with sliced chicken and the tomato-cucumber salad.
Sheet Pan Fajitas
Ingredients
Chicken (grilled or raw)
Bell peppers
Onions
Olive oil for cooking
Salt & Pepper to taste
Salsa
Tortillas
Optional toppings: cheese, avocado, Pico de Gallo, seasonings such as cumin, chili powder, garlic powder, onion powder, etc.
Directions:
- Slice bell peppers, onions and chicken into strips.
- Bake at 425 degrees for 25 minutes
- Top tortillas with chicken and veggies and toppings. Enjoy!
Salmon Teriyaki with Broccoli
Ingredients:
Salmon fillets (4 oz each)
Broccoli
Brown rice
Teriyaki sauce (store-bought to make this more convenient)
Directions:
- Cook rice according to package directions.
- Drizzle oil over salmon and season with a little salt and pepper then place on sheet pan.
- Rinse and chop broccoli. Toss with olive oil and place on sheet pan with salmon.
- Bake at 425 degrees for 12-15 minutes or air fry at 380 degrees for 8 minutes.
- Enjoy salmon, broccoli, and rice with teriyaki sauce drizzled over the top.
Follow @WendyGreen_AZDietitians for more recipes and tips!
