5 Recipes for Stress-Free Boating Meals
While you’re out on the water, there's no reason why your meals should be anything less than delicious. With a little creativity and planning, you can quickly whip up meals that will impress your crew and make other boaters who get a glance at your menu—jealous.
Tips before you get started:
Check out these quick and tasty boating meals from Pinterest:
- Plan ahead: Decide what to make before you head out, and plan for the ingredients ahead of time or use what is already in your kitchen.
- Keep it simple: Stick to dishes that are easy to prepare, don’t have to be served right away, and use minimal dishware to prepare.
- Get creative: Use fresh in-season ingredients like summer fruits and vegetables to create light and refreshing dishes.
- Make cleaning up a breeze: Prepare recipes that require minimal cleanup with biodegradable supplies so you can relax and enjoy your time on the water.
1. BLT Pinwheels
These quick and easy pinwheels will be everyone’s favorite to munch on while soaking up the sun. With only a few ingredients, these are not only tasty but also easy to serve with little to no mess.
Serving Size: 24
- 4 oz of cream cheese softened
- 1/2 cup of mayonnaise
- 1 oz packet of dry ranch seasoning
- 2.5 oz package of real bacon pieces
- 2 Roma tomatoes diced
- 1 cup of romaine lettuce finely chopped
- 4 large flour tortillas
- Dice the tomatoes and chop the lettuce. You want the pieces to be small, so they roll easily and don’t fall apart once cut.
- Add the cream cheese, mayonnaise, ranch seasoning, and bacon to a bowl, and mix well.
- Add ¼ of the mixture onto each tortilla, and spread
- Sprinkle tomato and lettuce all over each tortilla.
- Roll the tortilla up, then wrap it in saran wrap. Refrigerate for 2 hours.
- Remove from the refrigerator, and cut into 1-inch sections, discarding the ends.
Recipe: courtesy of Vickie at acrazyfamily.com
2. Summer Pasta Salad
This cold and refreshing summer pasta salad is something eveyone can surely enjoy. Make this dish your own by swapping cheeses, adding in additional vegetables, or anything else your family will like. The best part is that this dish can be prepared in advance and will last in the refrigerator for up to 5 – 6 days if kept tightly sealed in an airtight container.
Serving Size: 12
- 16 ounces of pasta
- ¼ cup of lemon juice
- ¼ cup olive oil
- 2 tablespoons whole-grain mustard
- 1 tablespoon minced garlic
- 5 ounces of feta crumbled
- 1 pint cherry tomatoes halved
- 6 leaves basil sliced thin
- 1/3-1/4 cup of your favorite Italian dressing
- Salt and pepper to taste
- Cook pasta according to package instructions to al dente. Drain and rinse until cold water.
- Pour pasta into a bowl and add tomatoes, bell pepper, olives, red onion, and parsley.
- Pour the dressing over the top and gently toss to coat.
- Serve at room temperature or keep in the refrigerator to chill for 30 minutes.
Recipe: courtesy of Julie Blanner at julieblanner.com
3. Antipasto Skewers
These no-cook kabobs are perfect for a quick bite. Use what you have in your kitchen, buy pre-marinated items, and get creative! Your skewer can be what you make it.
Serving Size: 8
- 4 sweet banana peppers, cut in half
- 8 golden pepperoncini
- 8 artichoke hearts
- 8 black olives
- 8 marinated cherry tomatoes
- 8 marinated fresh mozzarella balls
- 8 cheddar cheese chunks
- 8 slices of salami
- 8 slices of prosciutto
- 8 slices of soppressata
- 8 wooden skewers
- Take each ingredient and slide each one on the skewer. Depending on how many types of ingredients you chose for your kabob, you can repeat the same sequence again to fill up an entire stick.
- Refrigerate until you are ready to boat!
Recipe: courtesy of Jenny Bullistron at honeyandbirch.com
4. Tuna Salad
This popular dish is a no-brainer when it comes to a protein-packed easy meal on the water. Serve on crackers, bread, wraps, or even as a dip with veggies. There’s no stopping the potential of this family-favorite dish.
Serving Size: 4
- 12 oz of tuna in water (We recommend using sustainably caught tuna to minimize environmental impacts.)
- ½ cup finely chopped celery
- ¼ cup finely chopped onion
- ½ cup of mayonnaise
- 1 tsp mustard
- ¼ tsp salt
- ¼ tsp pepper
- Drain and rinse the tuna thoroughly.
- Place all ingredients in a bowl.
- Mix until well combined.
- Store in the refrigerator for up to 3 days in an airtight container.
Recipe: courtesy of Jennie Duncan at diaryofarealhousewife.com
5. Vegetable Pasta Salad
Though this recipe might require a little more prep in the kitchen, you won’t regret spending extra time once you taste this healthy and savory recipe.
Serving Size: 4
- 1/2 pound of uncooked orzo
- 1 bell pepper, diced into bite-sized pieces
- 1 large zucchini, diced into bite-sized pieces
- 1/2 pint of cherry tomatoes, halved
- 1 small red onion, cut into bite-sized pieces
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1/4 cup of good-quality olive oil
- 2 tablespoons of red wine vinegar or balsamic vinegar
- 1/2 – 1 teaspoon of flaky sea salt to taste
- Optional: chopped fresh herbs
- Optional squeeze of lemon juice
- Preheat the oven to 400 degrees F. Prepare a large baking tray (I like to line mine with a silicone mat or parchment paper).
- Cook the orzo pasta according to the package directions. Once done, drain and set aside. If you’d like to serve the pasta salad cold, you can run the pasta under cold water to cool it down.
- Meanwhile, place all the veggies on the baking tray so that everything is spread out evenly. Drizzle with 1 tablespoon of olive oil and lightly sprinkle with salt and pepper. Gently toss to coat.
- Roast in the oven for 15-20 minutes, flipping halfway, until the veggies are fork-tender. For softer veggies, bake for a few more minutes. Once the veggies are done, combine them in a large bowl with the cooked orzo. Drizzle on the ¼ cup of olive oil, vinegar, optional herbs, and additional salt. Toss to coat everything and ENJOY!
Recipe: courtesy of Brita at foodwithafeeling.com
Time to Eat! Get out on the water with your friends and family, enjoy great food, and make amazing memories this summer.