I saw a thread for new meal ideas in a Villa so that prompted me needing new meal ideas in a studio. We way over do Peanut Butter and Jelly. Snacks are fine but I would like to figure out real food that I can take and heat up. Also I travel with a Vegetarian that needs protein (hates salad) so that just plain complicates most meals. Although there are a lot more quick service options showing up in the parks if you ask. We drive down from Cleveland, Ohio in one day (I hate missing park time driving!!!). So what can you "cook" that won't eat up all the space in the refrigerator and won't having me driving to the store repeatedly?
We regularly eat vegetarian at least once a week and currently Asian style is a norm:
Protein enhanced vegetarian dishes
The vegetarian might appreciate this dish but that doesn't mean the entire traveling party can't eat it:
https://www.fifteenspatulas.com/chilled-tofu-with-scallions-and-soy-sauce/
Before you leave the house you can put all the sauce ingredients in a container (my fav for this is a tall thin jar like the kind olives or capers come in because it uses less space and you can shake and mix with ease) except the optional sesame seeds and the chopped scallions which taste fresher being added the same day you are eating the dish. I've only used silken tofu as that's the texture my family likes best. I use a jar to travel with so I don't need to carry all the ingredients to a vacationing spot.
Like the above this is an Asian based recipe that needs no cooking on site if you precook the spaghetti. I generally add more cucumber spears/julienned and carrots cut in the same shape as well. Partners nicely with a roast chicken straight from a supermarket or your home for the meat eaters. Forget chopping or pulsing cashews in a Cuisinart, a hammer bang or two does just fine:
https://cooking.nytimes.com/recipes/9558-takeout-style-sesame-noodles
Final Asian inspired dish:
https://www.williams-sonoma.com/recipe/vegetable-spring-rolls.html?cm_src=RECIPESEARCH
Just add and subtract vegetables at will. Your local supermarket is your friend if you want to use pre-cut produce. Another "we take it camping" dish that is easy to make ahead rolled with either plastic or wax paper separating the rolls. I include the whole family when making them as it goes faster:
The peanut sauce is where you'll find the protein and this is a great dish to use up leftover fresh herbs.
You can also premake ratatouille with a chopped nut or sliced hard boiled egg topping as protein for the vegetarian and w/o for everyone else. It can be served room temperature, cold, or hot, in an omelet, as a side dish or atop rice for a main course. No recipe as it's easy to find on the internet and I just make it by sight. Stewed whole roasted canned tomatoes make a good start.
Want soup? This is not how I make peanut soup but it's pretty simple and takes minimum time with items you probably have already in the fridge. Freezes nicely:
https://hurrythefoodup.com/african-peanut-soup/
Don't forget gazpacho especially if you can find it already made in your supermarket's prepared foods area. DGD cleans her room to the nth, gathers firewood, and I find no careless mistakes on her homework when she knows this is on the menu
.
HTH and have fun.