When summer arrives, boating is a popular activity for the whole family. Bringing food for the crew will vary depending on the size of your boat, the galley, and storage available on board. Even in a small boat without a galley, feeding the crew can be accomplished by using a cooler and one or more thermos bottles.
At Easy Family Boating Recipes
there are recipes and articles for thermos meals and cold snacks to consider for your next boating trip.
Tuesday, June 30, 2009
Wednesday, June 17, 2009
Leftover Pasta and Tuna Salad
Pasta may be on your boating menu for a dinner. Consider cooking extra, drain and rinse with water. Refrigerate the leftovers from dinner and plan a salad for next day's lunch or dinner as follows:
4 Cups of pasta, cooked
3 Cups carrots, shredded
3 Cups zucchini, shredded
2 (6 oz.) cans tuna, drained well
3/4 Cup of creamy Italian salad dressing
To Assemble:
Place the pasta into a bowl.
Carefully fold the carrots and zucchini into the pasta.
Add tuna and stir gently until blended in well.
Pour the dressing over the mixture. Mix until all the ingredients are coated well.
Refrigerate at least 2 hours but no more than 24 hours being sure to stir before serving.
Makes 6 servings
4 Cups of pasta, cooked
3 Cups carrots, shredded
3 Cups zucchini, shredded
2 (6 oz.) cans tuna, drained well
3/4 Cup of creamy Italian salad dressing
To Assemble:
Place the pasta into a bowl.
Carefully fold the carrots and zucchini into the pasta.
Add tuna and stir gently until blended in well.
Pour the dressing over the mixture. Mix until all the ingredients are coated well.
Refrigerate at least 2 hours but no more than 24 hours being sure to stir before serving.
Makes 6 servings
Monday, June 15, 2009
Easy Boating Dinner Ideas for Hot Days on the Water
Some days on the water can be hot. Instead of spending time in the galley over the stove, here are easy boating dinner ideas for those warm summer days.
Salads are one idea to serve on hot days. Here are a few favorites. Of course you can use whatever ingredients your crew prefers.
Try an enhanced traditional tossed salad. A traditional tossed salad is easy to make, however, may not fully satisfy hungry appetites at dinner. Add one or more of the following ingredients for extra flavor and protein:
• Chunks of cubed cheddar cheese
• Slices or cans of lunch meat - turkey, chicken, salmon, tuna, ham
• Leftover chicken breast
• Zucchini squash slices
• Yellow squash slices
Chef’s salad: Basically a chef’s salad is an upgraded tossed salad. Add sliced hardboiled eggs, chunks of cheese and sliced ham, turkey, chicken breast or roast beef and you have a chef’s salad. Vegetables such as shredded carrots, slices of cucumber, and/or shredded red cabbage may be added as well.
Spinach salad: A spinach salad made with baby spinach leaves is cool and refreshing. Add shredded cheese, slices of ham, turkey and/or roast beef, cut up cucumbers, sliced hardboiled eggs, and black olives.
Your choice of dressing may be used for the salads.
Sandwiches: Another easy meal idea you can create without cooking is sandwiches for dinner. They are easy and heat free. Some great summer sandwiches are:
Chicken salad: Cooked or canned chicken, celery, onion, and mayo are the basics for chicken salad. Serve on bread, in a tortilla or in a croissant for variety. Add lettuce leaves to your sandwiches for a refreshing meal.
Deli style sandwiches: Present a plate or platter with a combination of the following, pass the buns, and the crew may like to make their own meal.
• Ham
• Turkey
• Roast Beef
• Chicken Breast
• Corned Beef
• Salami
• Pepperoni
• Cheese
• Cucumbers
• Pickles
• Tomatoes
• Romaine or leaf lettuce
• Green Peppers
Condiment suggestions: mustard, mayonnaise, favorite sauces.
When planning your menu, include a variety of canned meats to be used in salads or sandwiches. Suggestions - ham, tuna, salmon, chicken, turkey, corned beef.
Try some of above ideas for a cool dinner to have on board on hot days or make dinner on the boat's barbeque.
Salads are one idea to serve on hot days. Here are a few favorites. Of course you can use whatever ingredients your crew prefers.
Try an enhanced traditional tossed salad. A traditional tossed salad is easy to make, however, may not fully satisfy hungry appetites at dinner. Add one or more of the following ingredients for extra flavor and protein:
• Chunks of cubed cheddar cheese
• Slices or cans of lunch meat - turkey, chicken, salmon, tuna, ham
• Leftover chicken breast
• Zucchini squash slices
• Yellow squash slices
Chef’s salad: Basically a chef’s salad is an upgraded tossed salad. Add sliced hardboiled eggs, chunks of cheese and sliced ham, turkey, chicken breast or roast beef and you have a chef’s salad. Vegetables such as shredded carrots, slices of cucumber, and/or shredded red cabbage may be added as well.
Spinach salad: A spinach salad made with baby spinach leaves is cool and refreshing. Add shredded cheese, slices of ham, turkey and/or roast beef, cut up cucumbers, sliced hardboiled eggs, and black olives.
Your choice of dressing may be used for the salads.
Sandwiches: Another easy meal idea you can create without cooking is sandwiches for dinner. They are easy and heat free. Some great summer sandwiches are:
Chicken salad: Cooked or canned chicken, celery, onion, and mayo are the basics for chicken salad. Serve on bread, in a tortilla or in a croissant for variety. Add lettuce leaves to your sandwiches for a refreshing meal.
Deli style sandwiches: Present a plate or platter with a combination of the following, pass the buns, and the crew may like to make their own meal.
• Ham
• Turkey
• Roast Beef
• Chicken Breast
• Corned Beef
• Salami
• Pepperoni
• Cheese
• Cucumbers
• Pickles
• Tomatoes
• Romaine or leaf lettuce
• Green Peppers
Condiment suggestions: mustard, mayonnaise, favorite sauces.
When planning your menu, include a variety of canned meats to be used in salads or sandwiches. Suggestions - ham, tuna, salmon, chicken, turkey, corned beef.
Try some of above ideas for a cool dinner to have on board on hot days or make dinner on the boat's barbeque.
Thursday, June 4, 2009
Easy Boating Snacks - Vegetables
Vegetables can be excellent snacks when boating for those times when your crew is hungry but it is not time to eat a full meal.
Carrots, cucumber, peppers, celery, and zucchini can be cut into sticks for easy eating. Broccoli and cauliflower can also be eaten raw. Tomatoes are classified as fruits, however, are often eaten as vegetables. The small cherry tomatoes are a good choice.
Your choice of vegetables can be served on a tray, or children may enjoy their own baggie of cut up vegetables. When planning on serving vegetables during the day, consider preparing them before leaving dock in the morning.
Dip adds a flavor to veggies and you may use your favorite bought dressings or many dips can be made with dry seasoning packets and fat free sour cream. For a different taste add your own fresh herbs.
See more on Veggie Plate for Boating Snacks
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