I have found the longer I freeze meats ahead of time, the slower they defrost. So before our trips I plan the meals, prep and cook the meats and then freeze the portion sizes at least one week before we leave. This also makes prep easier in the day/s before packing the family.

Sometimes I cook the meats (chicken and beef) in a very plain way, lightly salt and/or pepper then at camp I can season with something else. For example, the chicken is roasted (make sure not to over cook), cut up and freeze. I take seasoning like curry powder, fresh onion (does ok for a day or two) garlic sautee and with the cooked and defrosted chicken. The rice is already cooked too, add some veggies.

I like to cook beans and rice ahead of time and freeze in containers too.

A good jar of salsa comes in handy too. Once opened they easily stay fresh for a few days in the cooler. Good corn tortillas from a package with an expiration date of at least 2 weeks will also easily last a few days in the cooler with no problem. Add some pre-cooked beans and meat if you want and its a healthy hearty meal. If you happen to have fresh cilantro and limes, also prewashed wrapped in a paper towel and then kept in water tight container, makes the jar salsa and taco even tastier.

If you like cheese, quesadillas made with corn tortillas also works. Add fresh tomatoes, cilantro and little chicken for extra protein.

When working with the tortillas, heat them over the campstove flame so they get that nice char around the edges, yumm!

Frozen homemade soups are also handy and make for great ice blocks in the first days.

Have fun!