Having an idea for a quick meal makes cruising much more pleasant. Because let’s face it, life on a boat can be a little . . . well, unpredictable. A trip to the grocery, a hike, snorkeling, or even just getting to a good anchorage can take longer than expected. And we don’t even want to think about a 10-minute bit of maintenance that ends up taking 2 hours or leads to three other projects. Or the unexpected repair that suddenly becomes the top priority for the day and takes until 9PM.
It’s late, you’re hungry, and you just don’t feel like cooking. But calling out for pizza isn’t an option in most anchorages.
Quick Meal Idea List
Having a few dinners that can be ready in 15 minutes or less can greatly reduce the stress at times like these. Here are some of my go-to’s (I’ve linked to a few of our favorite recipes made easy for preparing on a boat):
- Freezer meals – if there is any room in the freezer, when I cook a dinner that freezes well I’ll make enough for two or three meals and freeze the extra in “family-sized” portions. Some of our favorites that can go into a pan fully frozen (so you don’t have to remember to take them out early):
- Chili – either low-carb or chicken are both delicious
- Spanish rice
- Goulash
- Jambalaya
- Gumbo
- Spaghetti sauce (you can cook pasta in about the same time as the sauce takes to heat up)
- Taco meat
- Stuffed (or unstuffed) cabbage
- Unrolled egg rolls
- Stew
- Charcuterie plates – I usually have a few packages of summer sausage, cheese and crackers on board and will add things like fresh fruit, olives or nuts if I have some
- Fritatta, omelette, or scrambled eggs – add whatever mix-ins you have on hand
- Canned hash
- Canned soup and a sandwich
Freeze to Make Quick Meals Easier
Freezer meals are probably my favorite as most don’t take much effort besides stirring occasionally. I can sit down and relax while it’s heating – or start it while I’m still cleaning up. But sometimes I don’t have anything in the freezer, so I try to have a few other options too.
One note on freezer meals: put the food in a silicone bag or Ziploc and it will take far less room in the freezer than freezing it in a pan.
If I know in advance that a day is likely to run long, another favorite trick is to start dinner early in my Thermos cooker (if you’re not familiar with one, it’s sort of a non-electric crock pot). With it, I can cook when I want and also serve when I want. Learn more here.
Being able to quickly pull a meal together really helps with cruising’s unpredictable days!
Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Simplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
Leave a Reply