We just figured out our provisions for our April trip. We plan on 5 dinners on board:

Filet mignons
Rice
salad

Pork Tenderloins
stove top stuffing
salad

Marinated Chicken breast
red skin potatoes
salad

Cheeseburgers
pasta salad

Lasagna
Garlic bread
salad

We cook extra chicken for chicken salad, extra pork tenderloin for BBQ pork. We also bring taco meat, pre-cooked bacon and sasauge from home. The bacon and sausage are used for breakfast, or we make BLT's for lunch.

Colleen

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