Lake Powell… it’s paradise!

Lake Powell

By the time you read this, we will be half-way through our houseboat week on Lake Powell.  It’s at the top of my list of favorite places to go (mostly because I’m there with my fam) and it’s our family’s favorite tradition.  This week will be our maiden voyage on our own as we have always gone with our dear friends, the Smarts, so it should be an adventure.  CaptainTodd is a little nervous about driving and anchoring the houseboat by himself but he’ll be fabulous!  As I have talked with friends about some of their traditions and what they have for meals, I have put together a pretty great list of easy to make meals while we are there.  Everything, except the recipes found here, can be found on my PINTEREST page entitled LAKE POWELL (of course)!

BREAKFAST: Eggbeater Cinnamon French Toast w/Buttermilk Syrup (1 large eggbeater per every 2 loaves).  Make Buttermilk Syrup ahead.

french toast

Breakfast Burrito Bar (instead of packing eggs in, crack eggs into an empty milk or juice container…. add milk and shake to make scrambled eggs)  Brown ground sausage ahead of time and freeze.  Adding a little Creamy Tomatillo dressing makes it extra yummy.

Crepes – make ahead, cool, and wrap in foil.  Freeze to take and remove from freezer the night before.  Place in warm oven or on the grill to reheat.  Serve with strawberries, bananas, nutella, whipped cream, and a little powdered sugar. Pancakes:  This recipe is to be made ahead and put in ziplock bags… you just cut of the tip when you are ready to cook.  Easy peasy!!  Serve with butter and your favorite syrup.

Waffle Iron Omelets:  These too should be made ahead of time and can freeze up to 2 months. Place omelets in the toaster on low to warm.

waffle omelet

LUNCHES: We will be having a sandwich bar each day with everyone making their own.  Turkey or ham with all the fixins or (my favorite) PB & Honey.  Chips and fruit on the side.

Chicken Caesar Sandwiches:  Freeze the meat ahead and remove the night before and put in the fridge to thaw.  I like them warm but they can also be served cold.  Serve with lettuce on buns.


DINNER: Raspberry Chiptotle Chicken:  just place chicken in disposable cake pan, pour raspberry chipotle sauce (from Costco) over the top and bake one hour at 350 degrees.

Italian Chicken over Pasta with Garlic Bread:  Cook your pasta and sauce ahead of time and put in ziploc bags and freeze.  Place both in a pot of hot water to reheat or in the microwave.

Apricot Chicken: Cook ahead and serve over rice (5 min rice bags are perfect).

Bacon Wrapped Cheese-Stuffed Hot Dogs:  Cook on the grill and serve with mustard.

Bacon wrapped dogs

Cafe Riio or Costa Vida Sweet Pork Salads:  You can make your own pork or buy it pre-made from them (4 oz. per adult).   I also buy uncooked tortillas and dressing from them too.

Pasta with Browned Butter and Mizithra Cheese:  Cook your pasta ahead and just reheat.  Super easy with a salad and breadsticks.

Honey Lime Chicken Skewers:  Don’t forget to take the sticks (either metal or wood) and marinate and freeze your chicken ahead.  Remove the night before and place in the fridge to thaw.

chicken skewers

Grilled Mahi Mahi –  don’t marinate until early afternoon of the day you’re serving.  Buy your Mahi Mahi at Costco (they are frozen individually… so easy to take out what you need).

Beef Teriyaki Skewers:  My pinterest only showed a picture and no recipe.  You can either marinate your meat before grilling or you can brush on teriyaki sauce as you cook.

Taco Salads or Walking Tacos:  Cook hamburger meat ahead with taco seasoning and freeze.

walking tacos

Pigs in Ponchos:  Kids love these because you can hold them in your hand and dip ‘em.  You can add bacon, cheese, or refried beans inside, depending on what your family likes.

Philly Cheesesteak Stuffed Peppers: Cook peppers, onions (yuch), and meat ahead and freeze. Remove the night before and place in fridge to thaw.  Fill and top with cheese and bake for 15 – 20 min.

Chicken Ranch Tacos:  Cook chicken with taco seasoning and ranch dressing ahead of time and freeze.  Fill taco shells, add lettuce, cheese, and a little more ranch and you’re done.

SNACKS: Corn Relish Dip:  Buy Stonewall corn relish (from The Store, SLC) and a tub of already whipped cream cheese.  Serve with crackers or chips.

Sweet Onion Relish Dip:  Buy the Sweet Onion Relish from Harry & David.  Mix with two 8 oz. blocks of softened cream cheese.  Serve with crackers or chips.

Muddy Buddies:  We don’t do a family vacation or conference weekend without Muddy Buddies (or licorice)… staple food for Lake Powell.

muddy buddies

Bear Lake Trail Mix:  Fun combination of sweet and salty Schwendiman Trail Mix:  1 container of dry roasted peanuts, 1 can mixed nuts, 1 can cashews, 1 bog PB M & M’s, 1 bag peanut M & M’s, licorice bites, craisins… OMGoodness I can’t wait!!!

Advice:  if you are headed into to Wahweap Marina, order anything you can from to either be delivered at the marina or picked up in Page, AZ (only 10 min away).  It will save you cooler space on the way down and you can put it right into the fridge.  Who was the genius who thought of that?   Have a great week… I know we will!  Arghhhh!  If you have any favorite recipes or traditions of Lake Powell, please comment below.  I would be fun to hear about yours.

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