Whether you’re just spending a few days on the boat, heading off on a passage or preparing for some hectic days, make-ahead meals can take a lot of stress off the chief cook — while still enabling everyone to eat well!
What’s a “make-ahead meal?” To me, it’s something that I can make several — or more — days in advance and just heat up when I want it. It may be something that I freeze at home and take to the boat or maybe it’s just something that can be refrigerated and transported. With each, I package it in a container that’s just right for the number of people expected to be on board.
A number of my favorites get served over rice or pasta. Depending on the circumstances, I might cook that ahead, too — or plan to cook it fresh as the main dish heats. I may add a salad or a vegetable — but several of these are great one-dish meals.
Here are my top 10 make-ahead meals (I make most with chicken or ground turkey, not beef):
- Jambalaya — see Drew’s great recipe
- Spaghetti
- Spanish Rice
- Chili
- Beef Stroganoff
- Tacos — make the meat ahead and either prepare veggies ahead also or at mealtime
- Potatoes au Gratin with Ham
- Enchiladas
- Stew — chicken or beef (don’t overcook initially or it will be mushy)
- Pulled pork or chicken for hot sandwiches
I generally package these in reusable silicone bags (see on Amazon, a more environmentally-responsible choice than single-use Ziplocs) as they take up far less room in the refrigerator or freezer than pans.
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Amy Lynn Clark on Facebook says
I love your suggestions. But I have a husband that doesn’t like rice or pasta and believes in the superstitions of bad luck to have ham/pork on a fishing boat, so it limits our options 🙂
Alina W-L says
Is that any of your own superstitions?
So Many Beaches on Facebook says
We tend to snack a lot on passages rather than have “meals”. So, our got-to favorites are deviled eggs, hummus and bean dips, Tex-Mex tuna salad (jalapenos, onions, tuna & macaroni) and broccoli salad
Carla says
Meatloaf – as a dinner or sandwich, makes the first couple of days on passage much more enjoyable. Our favorite is a recipe from Emeril!
Carla says
Plus the meatloaf, add some mash potatoes – great comfort food!
tami says
I make cold sandwiches and cut them into quarters and put that into Ziplocs. Great for racing too. Quick to grab, just big enough for a quick nibble.
Our fave is what we call “baby banh mi” (look up Banh Mi, a Vietnamese po-boy): cilantro, shredded carrot, cucumber, honey ham, sriracha-and-mayo mix, on wheat bread.
Monica McKaskle says
I like chicken salad to make ahead (by itself, on a sandwich or in a wrap) as well as spaghetti sauce (to freeze). In mexico, I would make tamales and freeze them, but find it hard to find anything to wrap them in here in the pacifc (banana leaves would work, but it’s hard to store them).
Frances says
Gumbo! I’ll make a pot at home, and freeze it in ziplock bags. Same for rice. I’ll grab as many as I need and they’ll thaw in the icebox during the trip. Heat separately, and serve the gumbo over the rice – or – easier – just combine in one pot. A complete one-bowl meal!
Joan says
I make a big batch of breakfast burittos ahead of time and freeze. (I warp them individually in parchment paper and then put in ziplock bags. When we go out for a couple of days they are ready to go. A great way to start the morning.
A family favorite is also Runza’s or Beirrocks. Can make ahead in a big batch and freeze.
Recipe found here… https://www.allrecipes.com/recipe/25415/runzas-bierocks/
NegativeProfit(2squared) says
For breakfast: Dirty Rice (Zatarain) with breakfast sausage (in place of hamburger) and scrambled eggs, freezes well.
Chris says
For breakfast or lunch, I toast slices of Portuguese or Ciabatta rolls and top with mozzarella, sliced tomatoes & fresh boat basil OR honet cream cheese & thin slices of fruit. I keep a list similar to yours for make ahead dinners…a little bit of prep work makes for a more relaxing vacation.
The Sea and Sailors says
Porridge with honey! 🙂
Dave Skolnick says
I cook underway. I do “make-ahead on the fly.” That means, for example, cooking extra chicken so I can make tacos or chicken salad without cooking again. I hard cook eggs together with pasta. Pork tenderloin contributes to leftovers, sandwiches, and even faux-BBQ.
I do make ahead salads (the aforementioned broccoli salad, macaroni, potato) at anchor or dock.
Alison Edmands says
Since the bulk of our sailing is done during the summer in NE, I opt for chicken salads or black bean salads with grilled chicken. Cold soups, especially gazpachos, work well. And agree with you pulled pork sandwiches, easy to reheat the meat on the grill while grilling some corn in the husks.
Carol Zip says
Baked macaroni and cheese is my go to meal for overnight passages.
Min Yi says
I freeze shakshuka base (one version follows, I tend to inch the veggies) and add the eggs on reheating:
http://www.davidlebovitz.com/shakshuka-recipe-eggs/
Bernice says
I like to prepare many of my meals ahead of time (and repurpose leftovers) because the frozen meals help keep the refrigerated stuff cold. I buy boneless skinless chicken thighs and freeze them in a marinade. They are easy to cook in a skillet (or a grill if there is one). Leftovers make a great chicken salad. I make burgundy meatballs and freeze them in the brown gravy to heat and serve over noodles. Leftover meatballs are served on hoagie rolls or as appetizers. Kielbasi is a meat that freezes well and is very versatile. I typically make it with potatoes and cabbage, two vegetables that “sail” well. Leftover kielbasi is made either into a hash or put on rolls with mustard. I also make a basil pesto, freeze it, and bring a tub of that aboard. I’ve had pesto with linguine, over fresh green beans, boiled potatoes, or on crackers as an appetizer.
Lisa says
Cold Sesame Peanut noodles are fantastic. Meatballs made ahead add protein to anything or great to eat alone – I usually make a few kinds like chicken Asian meatballs (and make the teriaki sauce ahead), Swedish meatballs too. And chicken satay sauce that I refrigerate in a jar adds quickly to precooked chicken. I can make rice during passages and then dinner is ready in a snap.