No real suggestions from me, but this thread reminded me of a great summer that I spent while working an internship at NASA Kennedy Center in 1980. I was trying to save money for my return to school in the fall so lived in a cheap, small motel room that had only a small dorm-style refrigerator and an electric skillet. No freezer and although microwave ovens had been invented, they hadn't become a staple in hotel rooms as of yet. I bought a cheap cookbook and tried to adapt recipes to meet the limitations of my "kitchen."

This could have been a miserable experience except for one thing. The motel was located directly on the oceanfront and most nights dinner was al fresco at one of those cement patio tables that overlooked the water. The lack of a freezer meant no frozen dinners, my budget meant very few meals out, but that locale inspired a lot of decent adaptations of the recipes in that cookbook, mostly made with fresh fruits and vegetables.

I probably ate better that summer than I have ever since.