I love to cook while vacationing, which makes timeshare so attractive to me.
First of all, assume that the cooking supplies in the room will be substandard. The non-stick pans aren't. The knives are dull. The bakeware is crap. I have a small cooler labeled "timeshare" that I bring on each vacation. It includes:
A small cheap non-stick pan from Marshall's/TJ Maxx (which I often leave at the resort with the maid's tip money in it -- if I need the room when packing for the return trip)
A good santoku knife (obviously removed for international trips)
An instant-read digital thermometer (salmonella is never fun on vacation)
A 1/2 liter drip proof plastic bottle, which I fill with good olive oil prior to leaving (unless I'm going to a place known for it's olive oil)
Plastic 35mm film canisters with my favorite spices (and flour for sauces)
Sheets of aluminum foil folded to save space
Coffee filters
Coffee, preground before we leave
"Fast food" packets of ketchup, soy sauce, dijon mustard, etc.
A small Brita filter (the one liter variety) just in case the local water tastes bad
Neosporin and band-aids (kitchen accidents happen on vacation, too)
Chopsticks -- the all-in-one kitchen utensil. You can turn bacon with them, use them as skewers, scramble eggs, etc.
I bring this even if the resort doesn't have a kitchen -- they almost always have a grill.
As far as ingredients, I go to the local market and get what's fresh. This is the one time I'll buy "pre-marinaded" meats at the store. They save a lot of time.
Chicken is always a good bet. It cooks up quick and is versatile.
As for recipes? I've found they're nearly useless because of the variations of available equipment, ingredients and time.
Knowing how to braise meats will always serve you well when heading to an unknown kitchen. Making a roux with butter and flour will build a great sauce with whatever liquid lends itself (wine, cans of stock, dairy, etc.)
A typical meal for us is grilled/braised chicken in a red/white wine sauce over rice/pasta with a side of steamed whatever is fresh at the moment.
The best meal I ever made was braised rabbit with a saffron cava sauce. We were in a timeshare in Spain that had a outdated, tiny kitchen with a barely-working electric range. People were lining up for rabbits at the market, so we figured that's what we'd have, too. I'd already bought the wine and saffron, because that's two things Spain is known for.
The way I see it, worst case scenario is the meal is a disaster, and we go out. That's happened, too.