I must say with a little planning you can have "real food" on a 16 cruiser. Maybe not as many consecutive days as the larger boats, but it can work. We bought a butane single burner stove (West Marine) that fits on the cabin table. We also have a Magma grill that we kept from the 22, and I modified to fit in a rod holder socket, and we have an Coleman electric cooler that fits just fine in the cockpit. All that combined with the box of cooking equipment we kept from the 22 serves us well. We also have a small table from LL Bean that folds into a very compact package. None of this would work if it was not for the under bunk storage in the cuddy. But we can keep all of the above (minus the cooler), plus charcoal, can crusher, trash can, spare prop, and a 3 gallon fuel tank under there. I did build a simple retainer rack to keep the items stored on the sides from sliding to the center and jamming everything up. In addition we opened up the port-a-potty slot so we could use the full size Thetford. All in all, this setup has served us well.
On another note, if Bob Austin is watching this conversation, I took your advice and went down to a 9 pitch prop (50 hp Honda) before going to Yellowstone Lake (7800 ft elevation), and it worked very well. I was able to run 15 mph at 5,000 RPM and still had more throttle left. Thanks, Bob.
Jack with a practical, not "cute" boat