Our Family Adventure in Colorado Springs
We just returned from a week in the Rocky Mountains—Colorado Springs to be exact! Home to Garden of the Gods, Pikes Peak, Red Rock Canyon, and the Manitou Cliff Dwellings, this place was full of natural beauty and nonstop activity. And we did allllll the things!
Our kids are active and love staying busy, so after full days of hiking and exploring, we were ready to head back to our Airbnb and catch our breath. The last thing we wanted? Another outing to grab takeout. Instead, we made dinner right at our rental—and it turned out to be one of our favorite parts of the trip.
Why We Chose to Cook on Vacation
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Saved money: Most dinners cost just $7–$10 total for our family of five.
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Saved energy: No wrangling the kids back into the car after a long day.
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Guaranteed meals my kids would eat: Familiar favorites made with simple ingredients.
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Packed with nutrition: I focused on meals rich in protein and produce to keep everyone energized.
Travel Tip: Grocery Planning Made Simple
We drove 11 hours from Dallas to Colorado Springs, so we didn’t want to pack a cooler full of groceries. Instead, I placed a Walmart grocery order for pickup just 2 miles from our Airbnb.
Here’s what we stocked up on:
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Everyday staples: eggs, milk, apples, sandwich supplies
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Dinner ingredients: tortillas, chicken thighs, onions, bell peppers, shredded cheese, avocados
- One shortcut I swear by: McCormick Mild Taco Seasoning Mix—clean ingredients, kid-approved, under $1! (You never know what kind of spices (if any) you’ll find in a rental house, so best to have a staple or two)
- Reuse food items: I also planned ways to reuse ingredients (like extra tortillas and cheese for breakfast burritos) to avoid waste.
Our Go-To Vacation Meal: Sheet Pan Chicken Tacos
This is the recipe we kept coming back to—and we’ll definitely make it again on future trips. It’s flexible, flavorful, and super easy to prep in a rental kitchen.
🛒 Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 dozen tortillas
- 1 red onion, sliced
- 2 bell peppers, sliced
- 1 packet McCormick Mild Taco Seasoning
- Shredded Mexican cheese
- 2 avocados, sliced
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Optional: Black beans, cilantro, salsa
🔪 Directions
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Preheat oven to 425°F. Line two baking sheets with parchment paper.
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Slice red onion and bell peppers. Toss with oil and half the taco seasoning. Spread on one sheet.
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Toss chicken thighs with the remaining seasoning. Spread on the second sheet.
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Bake chicken for 15 minutes on the middle rack. Flip, then add the veggie sheet to the top rack and increase oven to 450°F. Bake both for 10 more minutes.
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Rest the chicken 5 minutes, then slice. Serve on warm tortillas with cheese, avocado, and hot sauce if you like!
Make It Your Own: Easy Swaps
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Swap chicken thighs for ground chicken or shredded rotisserie
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Use mushrooms or zucchini instead of bell peppers
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Add a can of black beans for extra fiber
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Skip the tortillas and serve over rice bowls if that’s easier
Final Thoughts: Keep It Simple, Keep It Nourishing
Vacation doesn’t have to mean sacrificing nutrition—or spending hours in the kitchen. With a little planning and a go-to meal like these tacos, you can feed your family well, stay on budget, and keep dinner time stress-free.
Whether you're road-tripping, mountain-adventuring, or just looking for a break from restaurant meals, this recipe’s a keeper.