Preparing food for an offshore passage is a lot like reefing the sails before the wind arrives. A little work in calm conditions makes life much easier when things get challenging.
My goals when meal prepping are simple:
- Spend less time in the galley. With just the two of us aboard, every spare moment matters. If I’m not on watch, I’d much rather be catching up on sleep than cooking.
- Conserve power and water underway. Our sails often cast shadows over the solar panels, and overnight we use more electricity running instruments and radar. Reheating a pre-cooked meal is usually much quicker than cooking from scratch and creates fewer dishes, helping us save both power and water while at sea.
- Make sure we’re eating well, even if the weather isn’t ideal. Nutritious meals are especially important when conditions get rough. We’ve found that when we don’t eat properly, seasickness and fatigue is much more likely to creep in.
A little preparation before departure can make a big difference once we’re out at sea. I’m a big fan of the “cook once, eat twice” approach, where you prep a large batch of a meal component that you can use to create at least two different meals. That way we maximize variety with minimal effort. I find that any sort of braised meat freezes well and reheats quickly, which is ideal for longer passages. Here are my top 5 prep-able components and how I use them, that have served us well over years of sailing:
- Salsa Chicken: Seasoned chicken thighs are seared then braised in salsa and broth until fall-apart tender. After shredding the chicken, the braising liquid is reduced into a rich, flavorful sauce that coats every bite.
Being from Southern California and Texas, it's hard for me to get excited about a jar of salsa. I always prefer fresh. But I was pleasantly surprised by this recipe. A smoked paprika-forward seasoning blend transforms even an ordinary shelf-stable salsa into a deeply savory, smoky sauce that tastes like it simmered for hours, but is actually done in less than 30 minutes. I can’t remember the last time I made a single batch, we always double this on generator days or good solar days and freeze half. It's a staple in our diet, not just on passage.
What can you make with salsa chicken? It's incredibly versatile! Use it for tacos, chicken enchiladas, nachos, chicken quesadillas, or burritos.
You can also turn it into chicken tortilla soup (pictured below) by adding chicken broth, canned beans, and corn, then topping it with cilantro and tortilla chips. For a creamy chicken chili, add chicken broth, cream cheese, canned beans, corn, and a cornstarch slurry to thicken.
It also makes delicious burrito bowls served over rice with beans, sautéed peppers and onions , and guacamole.
My personal favorite is tostadas: spread refried beans on a tostada shell, top with salsa chicken and shredded cheese, then broil for a few minutes until the cheese is melted and bubbly.
- Braised Beef: Season chuck roast and sear it on all sides until browned. Pressure cook with beef broth and a packet of onion soup mix until the meat is fall-apart tender, then shred it and store it with enough of the braising liquid to keep it moist and juicy. Save the remaining braising liquid separately to use as a rich base for gravy, soups, or sauces.
What can you make with braised beef? One of the most popular meals on our boat is a hot shredded beef sandwich. Pile the pre-cooked shredded beef onto half of a sandwich roll (we love sourdough ciabatta), top with sliced colby or provolone cheese, then spread a thin layer of butter or mayonnaise on the top half of the roll so it doesn't dry out. Broil, open, for about 5 minutes, or until the beef is heated through and the cheese is melted and bubbly. Serve with a pre-packaged salad kit.
The reserved braising liquid is just as versatile. Thicken it into a rich gravy and serve the shredded beef over mashed potatoes for a comforting meal. Or use it as the base for a hearty beef stew by adding beef broth, carrots, potatoes, and frozen peas.
- Sausage + Veggie Combo: If I had a dollar for every time I’ve thanked my past self for cooking a batch of sausage and prepping a vegetable before a passage...
My go-to passage meal is this plus any pre-packaged seasoned rice/cous cous/pasta. Near the end of the package instructions cooking time, I’ll add the cooked sausage and chopped vegetables, give it a good stir, and voilà- an easy, hearty meal underway. The combinations are endless: kielbasa + yellow rice and bell peppers, chicken sausage + cheesy pasta and broccoli, hot Italian sausage + garlic herb rice pilaf with spinach, and so on. Mix and match your favorites.
You can also scramble a few eggs, add the sausage and veggies, and serve with a piece of bread for a quick, simple, satisfying meal.
- Bolognese: There's a certain peace of mind that comes with always having a batch of bolognese in the freezer. The recipe I use is a real crowd-pleaser, so if happy hour unexpectedly turns into having guests over for dinner, this is my go-to meal. It's hearty, comforting, and incredibly versatile, making it perfect to have on hand for passages as well. Making it in the Instant Pot cuts the cook time without sacrificing flavor.
What can you make with bolognese? The obvious choices are pasta bolognese (my favorite is rigatoni or bucatini- which is pictured above) and lasagna, but it's also delicious spooned over creamy polenta or baked potatoes. And if conditions offshore get a little too lively to safely boil water and cook pasta, we've been known to enthusiastically eat it straight from a bowl with chunks of crusty bread for dipping. Sometimes the simplest meals are the best.
- Roasted Chicken: We love to air fry a whole chicken, shred the meat, and freeze it. In a pinch, I know I can use it in so many ways.
What can you make with roasted chicken? In really rough weather, chuck some into a cup of instant noodles to get your crew through the storm. It also works great in fried rice with carrots, peas, and soy sauce. You can also use it in wraps or sandwiches with mayo and salad greens, or toss it into a quick chicken salad with whatever crunchy veg you have on hand.
It’s also handy to have a couple of fish recipes on hand in case you get lucky on passage. For us, that’s usually sesame crusted seared tuna with rice or fish tacos with a spicy cabbage slaw (pictured below) dressed with my go to green sauce: I posted the recipe here.
I hope this gave you some ideas for your next passage. If you’re interested in detailed recipes with measurements and cook times, let me know and I’ll put something together.
I’d also love to hear from you. Comment your favorite passage meal below so we can all learn from each other :)