10 Travel Meals You Can Make With Only A Mini Fridge And Grocery Store Finds
by Bay Nigro · BuzzFeedPosted 31 minutes ago
It’s been a series of adventures that led to my love of hotel meal prep. Growing up, my family would stay at a little local spot on the coast, just 20 minutes from home. Even though we weren't traveling far, I loved our routine of stopping at the grocery store before checking in. Of course, I’d insist that we fill our cart with "vacation-fare" like mini juice boxes, Lunchables, watermelon, and Otter Pops.
Fast-forward to 2016, when my husband Nick and I embarked on a 100-day, 15,000-mile road trip around the country with Volkswagen. We bounced between hotels and Airbnbs, and one of my favorite parts of every stop was exploring the local grocery store. And whenever we were craving something familiar, we'd throw together simple meals using whatever we could fit in a mini fridge.
We still travel often, and I've only become more enthusiastic about simple meals that require almost no cooking. (These days I even travel with my own Stanley French press and freshly ground coffee, but that's a story for another day.) Here are 10 surprisingly easy meals you can pull together with just a mini fridge and one grocery haul.
1. White Bean Salad
What you'll need: Canned white beans, cherry tomatoes, cucumber, lemon, parsley (optional), and olive oil (optional)
How to assemble: Drain and rinse the beans, then toss them with chopped tomatoes and cucumber. Add a squeeze of lemon and a drizzle of olive oil.
Swap it: Chickpeas, butter beans, or black beans all work beautifully.
Reuse tip: Spoon leftovers into wraps, over greens, or alongside crackers for another easy meal.
Why I love it: It gets even better after sitting in the fridge for a few hours, so I love making it in the morning and having it on hand as a post-hike lunch snack.
2. Fancy Hotel Room Picnic
What you'll need: Fresh baguette, your favorite cheese, seasonal fruit, prosciutto, mixed nuts, and a bottle of Prosecco or sparkling water
How to assemble: Spread everything out on the coffee table, your hotel balcony, or a blanket in the park. Tear the bread, slice the cheese, and let everyone graze.
Swap it: Add olives, burrata, salami, or a little jar of jam.
Reuse tip: Leftover cheese, fruit, and bread can become breakfast or be worked into salads and sandwiches later in your trip.
Why I love it: This one requires zero cooking and almost no cleanup. It’s fun and festive for arrival night (toss some sliced strawberries into your bubbles for a fancy boost).
3. No-Cook Chicken & Avocado Salad
What you'll need: Rotisserie chicken, avocado, arugula or mixed greens, cucumber, lemon, and olive oil (optional)
How to assemble: Fill a bowl with greens, then top with shredded rotisserie chicken, sliced avocado, and cucumber. Finish with a squeeze of fresh lemon and, if you have it, a drizzle of olive oil.
Swap it: Use tuna, smoked salmon, or hard-boiled eggs instead of chicken.
Reuse tip: Leftover chicken can be added to wraps, sandwiches, or grain bowls throughout your trip.
Why I love it: Whip it up in your room and bring it along for your afternoon of exploring. This one is good for dinner, too, when you’re looking for a light meal after a big lunch.
4. Adult Lunchable Snack Plate
What you'll need: Cheese, crackers, hard-boiled eggs, cucumber, fruit, and a handful of nuts
How to assemble: Arrange everything on a plate, cutting board, or even the lid of your cooler. Mix and match bites as you go.
Swap it: Add deli turkey, salami, hummus, or olives (and some chocolate squares for dessert).
Reuse tip: Nearly every ingredient can double as breakfast, snacks, or additions to other meals throughout the week.
Why I love it: Ah, the adult Lunchable snack plate of my childhood dreams. This is best enjoyed on a hotel balcony or while watching the sunset from a park bench.
5. Chicken Pesto Sandwiches
What you'll need: Rotisserie chicken, pesto, fresh mozzarella, ciabatta or crusty rolls, and arugula
How to assemble: Spread pesto on the bread, then layer on shredded chicken, mozzarella, and a handful of arugula, then close the sandwich.
Swap it: Try turkey, grilled vegetables, or fresh tomatoes instead of chicken.
Reuse tip: Pesto can brighten up pasta salads, grain bowls, wraps, or even become a quick dressing for greens.
Why I love it: We actually made these during a road trip through Tuscany after stopping at a little grocery store. We pulled over at a scenic overlook, assembled our sandwiches in the trunk of the car, and ended up having one of our favorite lunches of the trip.
6. Burrata & Tomato Arugula Salad
What you'll need: Burrata, arugula, cherry tomatoes, crusty bread or crackers, olive oil (optional), flaky salt, and black pepper (optional)
How to assemble: Spread a bed of arugula onto a plate, scatter over the tomatoes, then tear the burrata into large pieces. Serve with crusty bread or crackers for scooping. If you picked up a small bottle of olive oil (highly recommended), finish everything with a drizzle plus a pinch of flaky salt and black pepper.
Swap it: Use fresh mozzarella if burrata isn't available, or add prosciutto if you’d like.
Reuse tip: The arugula can be eaten on its own as a side, used in sandwiches, or served alongside rotisserie chicken.
Why I love it: This is a very nice meal that requires very little effort. I find that it’s best served outdoors after a day of sightseeing.
7. Sushi-Inspired Rice Bowl
What you'll need: Microwave rice, smoked salmon, cucumber, avocado, soy sauce packets, and everything bagel seasoning or sesame seeds (optional)
How to assemble: Heat the rice according to the package directions, then top it with smoked salmon, sliced cucumber, and avocado. Finish with a drizzle of soy sauce and a sprinkle of everything bagel seasoning or sesame seeds, if you have them.
Swap it: Use edamame for a vegetarian option.
Reuse tip: The smoked salmon, cucumber, and avocado can be used in wraps, salads, or alongside bagels for breakfast the next morning.
Why I love it: It has all the fresh flavors of my favorite sushi roll, but without the price tag of takeout.
8. Peanut Butter Apple "Nachos"
What you'll need: Apples, peanut butter, granola, and a drizzle of honey or a sprinkle of cinnamon (optional)
How to assemble: Slice the apples into thin wedges, arrange them on a plate, drizzle with peanut butter, and finish with a handful of granola. Add a little honey or cinnamon if you have it.
Swap it: Try almond butter, sunflower seed butter, or top with fresh berries or banana slices.
Reuse tip: The apples and peanut butter make great afternoon snacks throughout your trip, while the granola can be used for yogurt breakfasts.
Why I love it: This is one of our favorite breakfasts on the last morning of a trip. It's quick and uses up those last few groceries before heading to the airport or hitting the road. Plus, nachos are more fun than a granola bar.
9. Antipasto Salad
What you'll need: Salami, mozzarella pearls, olives, cherry tomatoes, arugula or mixed greens, olive oil, and red wine vinegar (or balsamic vinegar)
How to assemble: Toss the greens with the tomatoes, olives, salami, and mozzarella pearls. Finish with a drizzle of olive oil and a splash of red wine vinegar (or balsamic) to bring everything together.
Swap it: Add roasted red peppers, pepperoncini, artichoke hearts, or prosciutto for even more Italian-inspired flavor.
Reuse tip: The leftover ingredients can become sandwiches, wraps, or a simple charcuterie board for an easy evening snack.
Why I love it: Whether I’m in Italy or elsewhere, this one tops the list. Pair it with a crisp Pinot Grigio, sparkling lemonade, and your favorite people.
10. Summer Corn & Bean Salad
What you'll need: Prepared corn salad or cooked corn, black beans, avocado, cherry tomatoes, lime, and cilantro (optional)
How to assemble: Combine the corn, black beans, avocado, and tomatoes in a bowl, then squeeze fresh lime over the top. Sprinkle with cilantro.
Swap it: Use chickpeas instead of black beans, or stir in crumbled cotija or feta cheese for extra richness.
Reuse tip: Spoon leftovers into tortillas for quick tacos, pile them over microwave rice, or do as we do, and serve alongside rotisserie chicken.
Why I love it: It tastes like summer in a bowl, and it holds up well in the fridge, so it’s an easy lunch after a day at the beach, sightseeing, or hiking.