Easy Make-Ahead Meals for the Cottage

1. Go for Prepped, Not Pre-Cooked

You don’t need to fully cook meals ahead—just tackle the messy prep at home!

• Marinate proteins, chop veggies, and pack in airtight containers

Easy wins:

Chicken, Pineapple, and Pepper Skewers with Maple-Lime Glaze

At home: Cube approximately 1 ½ lbs of boneless skinless chicken thighs
and toss with a marinade of 3 tablespoons maple syrup, 1 tablespoon soy
sauce, 1 tablespoon fresh lime juice, 1 teaspoon olive oil, 2 cloves minced
garlic, ½ teaspoon smoked paprika, and a pinch of chili flakes. Skewer with chunks of red onion, red pepper, and fresh pineapple.

At the cottage: Grill on an Unstick BBQ Grill Mat for about 8–10 minutes.

Salmon Fillets in Lemon-Dill-Garlic Marinade

At home: Place 4-5 skin-on salmon fillets in a shallow container or
resealable bag. In a small mason jar, combine 2 tablespoons olive oil,
juice and zest from 1 lemon, 1 tablespoon chopped fresh dill (or 1
teaspoon dried), 2 cloves minced garlic, ½ teaspoon salt, and ¼ teaspoon
black pepper. Seal the jar and refrigerate separately.

At the cottage: About 30 minutes before grilling, place the salmon in a
resealable bag and pour in the marinade. Grill skin-side down on your
Unstick BBQ Mat for 6–8 minutes.

Grilled Veggie Packets with Balsamic-Herb Marinade

At home: Slice zucchini, cherry tomatoes, red onion, mushrooms, and red
pepper. Toss in a marinade made from 2 tablespoons olive oil, 1
tablespoon balsamic vinegar, 1 teaspoon dried Italian seasoning (or a mix
of dried basil, oregano, and thyme), salt and pepper to taste.

At the cottage: Spread onto an Unstick BBQ Sheet and grill for 10–12
minutes until lightly charred.

Breakfast Burritos

At home: Scramble 2 eggs per burrito and let cool slightly. Spoon onto large
tortillas and top with sautéed peppers, black beans, and shredded cheese. Roll
into burritos and stack in an airtight container. Optional: Add fresh coriander for
extra flavour.

At the cottage: Reheat on an Unstick BBQ Sheet or Frypan Liner, turning
occasionally until warmed through.

Ideal for portable camping meals that everyone can enjoy.

2. Choose Recipes That Travel Well

Stick with meals that survive the cooler and finish easily on the grill or oven. These are easy cottage recipes for feeding a crowd with minimal fuss.:

Top picks:

Pulled pork:Slow-cook at home in your favorite BBQ sauce, shred, and
store in a sealed container. Reheat gently over indirect heat using your
Unstick BBQ Sheet.

Stuffed peppers: Make the filling at home using cooked rice (or quinoa),
ground beef, diced tomatoes, onion, garlic, corn, black beans, cilantro, salt, pepper, and
shredded cheese. Pack the cleaned pepper halves and filling separately,
then assemble and bake at the cottage.

Mini sliders: Shape seasoned beef or turkey patties and place in a single
layer in an airtight container with Unstick baking sheet between layers,
and refrigerate for up to 2 days.

Optional: For longer storage, freeze patties flat and transfer to a sealed
container or freezer bag.

At the cottage:Grill patties on your Unstick BBQ Sheet for 3–4 minutes
per side, or until cooked through. Serve with buns, sliced cheese, and
your favourite toppings.

3 Simple Make-Ahead Stars

• Mediterranean Halloumi & Veggie Packets

Zero sticking, zero scrubbing

Home prep:

At home: Toss zucchini, bell peppers, cherry tomatoes, red onion, and halloumi
cubes with olive oil, garlic, lemon zest, and oregano. Pack in containers.

At the cottage: Spread the mixture onto an Unstick BBQ Grilling Sheet and grill for
10–12 minutes until golden and tender.

• No-Bake Trail Mix Bars

Energy without the oven

At home: Mix rolled oats, chopped almonds, pumpkin seeds, dried cranberries, mini chocolate chips, and a pinch of sea salt. Stir in warm honey and almond butter.
Press firmly into a sheet pan lined with an Unstick Baking Sheet. Chill until firm,

slice, and store in an airtight container.

These are perfect portable meals that double as a snack or breakfast.

4. Chicken Marinades to Prep at Home

These flavour-packed marinades can be made in advance and stored in sealed jars or containers in the fridge for up to 4 days. Once you arrive at the cottage, just pour them over chicken in reusable bags and marinate for a few hours before grilling.

• Pineapple-Ginger Soy Marinade

In a jar, combine 1 cup pineapple juice, 3 tablespoons soy sauce, 1 ½ tablespoon brown sugar, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, 1 tablespoon rice vinegar or lemon juice, 1 tablespoon olive oil, and ½ teaspoon salt. Shake well and refrigerate.

• Lemon Herb Marinade

In a jar, mix ¼ cup olive oil, juice and zest of 1 lemon, 1 teaspoon Dijon mustard, 1 clove minced garlic, 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried), 1 tablespoon chopped fresh parsley, ½ teaspoon dried thyme, ½ teaspoon salt, and ¼ teaspoon pepper.

• Smoky Paprika Yogurt Marinade

In a bowl, whisk together ½ cup plain yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ½ teaspoon salt, and 2 cloves minced garlic. Transfer to a jar and refrigerate.

Overnight oats:

At home: In individual jars, combine ½ cup of rolled oats, 1 tablespoon of chia seeds, ¾ cup of milk or dairy-free alternative, 1 tablespoon of maple syrup, and a handful of fresh berries. Refrigerate overnight.

At the cottage: Stir and enjoy cold or warm gently over low heat

Summer Berry French Toast Casserole

At home: Line a 9x13-inch baking dish with an Unstick Casserole Liner. Cut one loaf of brioche or soft white bread into 1-inch cubes and place in the dish. In a large bowl, whisk together 8 large eggs, 2½ cups of milk, ¾ cup brown sugar, 1 tablespoon vanilla extract, and 1 teaspoon cinnamon. Pour the mixture evenly over the bread cubes, gently pressing down so all pieces are well-soaked. Top with 2 cups of mixed berries—use sliced strawberries, raspberries, blueberries, and blackberries. Cover and refrigerate overnight.

At the cottage: Bake uncovered at 350°F for 40–45 minutes, or until golden and set in the center. Let cool slightly, then dust with icing sugar. Serve warm with pure maple syrup.