Sandwiches are an ideal lunch to make on a boat.  They can be prepared before leaving dock or anchorage in the morning for ease of serving at lunch time.

An easy dinner is serving soup and  turkey sandwiches.

What You Need:

1/4 C of salad dressing

8 slices of bread, may be toasted

12 slices of bacon, cooked crisp and drained well

8 thin slices of deli turkey

2 tomatoes, sliced

8 fresh spinach leaves or lettuce leaves

How to Make It:

 Spread the salad dressing on one side of each slice of plain or toasted bread.

Lay 3 slices of bacon onto each of 4 slices of bread.

Top the bacon with 2 slices of turkey.

Add 2 slices of tomato to each sandwich and top with 2 spinach or lettuce leaves.

Place the other slices of bread, salad dressing down onto the top of each sandwich.

Makes 4 servings

Mayonnaise can be used in place of the salad dressing if you prefer.

Provisions Needed:

6 flour tortillas (8 inch size)

1 cup mayonnaise based salad dressing

Quesadillas are easy to make on a boat or at home using one burner.  You may want to experiment with different kinds of cheese and meat.

 Provisons:
3/4 C of Swiss cheese, shredded

4 (8 in.) flour tortillas

3 oz. cooked ham, sliced thin

2/3 C of tomato, chopped

Assemble:

Sprinkle the shredded cheese over one half of each of the tortillas.

Place the ham slices over the cheese.

Sprinkle the tomatoes evenly over the ham.

Fold the other side of the tortilla over the filling and press to seal.

Use a non stick skillet.

Add the quesadillas and place the skillet over medium heat.

Cook the quesadillas for approximately 2 1/2 minutes per side or until nicely browned.

Makes 4 servings

So easy to make on a boat using two burners. This is comfort food taken to a new stress free level. 

Provisions:

 2 C of frozen stir fry vegetables

1 (10.75 oz) can of cheddar cheese soup

3/4 C of milk

1/2 tsp thyme

1 dash hot pepper sauce

2 C of cooked chicken, cubed*

2 C of cooked noodles

How to Make It:

Cook the vegetables in a large skillet as directed on the package.

Drain well and set aside.

Stir together the soup, milk, thyme and pepper sauce in the skillet.

Next, add the chicken and vegetables. Stir to combine well.

Continue to cook over medium heat for 10 minutes or until heated through.

Place the noodles into a serving bowl and top with the chicken mixture.

Makes 4 servings

Add sides of applesauce, some warm biscuits and a dessert for a quick meal.

*  You may want to experiment using cubed turkey or ham instead of the chicken.

Preparation Time: approximately 5 minutes

Cooking Time: approximately 20 minutes

Total Time: approximately 25 minutes

1 (17 oz.) can of sweet potatoes, drained well

1 tbsp of butter

Preparation:

Place the potatoes in a pan and mash with potato masher.

Stir in the butter.

Place the pan over medium heat.   Stir often and cook 10 minutes or until heated through.

Makes 4 servings

Option:  Stir in a tsp of brown sugar and add a few mini marshmallows to the top before serving.

Preparation Time: approximately 5 minutes

Cooking Time: approximately 10 minutes

Total Time: approximately 15 minutes

Provisions to have on board:

Cooking oil

4 boneless, skinless chicken breasts

1 C of whole cranberry sauce

2 tbsp honey

1/2 tsp ginger

How to Make It:

Put oil in pan to heat.

Place the chicken into the heated skillet and reduce the heat to medium.

Brown the chicken for 15 minutes, turning occasionally until cooked through.

Remove the chicken from the skillet and keep warm.

Note:  A double boiler would keep the chicken warm.

Place the cranberry sauce, honey and ginger into the skillet with the chicken drippings.

Cook over medium low heat, stirring almost constantly, for 5 minutes or until smooth and heated through.

Pour the sauce over the chicken before serving.

Makes 4 servings

Preparation Time: approximately 5 minutes

Cooking Time: approximately 20 minutes

Total Time: approximately 25 minutes

Meal Idea:

Provisions Needed:

12 T cheese spread with bacon

8 slices of deli roast beef

24 baby sweet pickles, drained well*

To Assemble:

Spread the cheese evenly over one side of the roast beef slices.

Lay 3 pickles along the short side of each piece of roast beef.

Roll the roast beef around the pickles.

Place a toothpick into the middle of each pickle in each roll.

Cut the rolls into 3 pieces each.

Makes 24 bites

*If you like a little bite, dill pickles may be used instead.

As a variation, use deli ham, chicken or turkey in these tasty bites.

Serve with honey mustard dipping sauce or ketchup and mustard.

Preparation Time:  approximately 20 minutes

Total Time:  approximately 20 minutes

Related Snack Posts:

Provisions Needed:

1 can Pork and Beans

1/4 cup brown sugar

1/4 cup favorite barbecue sauce

2 Tbsp onion flakes

Favorite bread for serving

To Make:

Put all the ingredients into a skillet and stir.
Heat over medium heat, stirring often until bubbly hot.

Serve in bowls with big pieces of bread.

Variation:

Use beans in tomato sauce, add cut up wieners to the other ingredients and heat until bubbly.

Related Posts – One pot Meals