Menus, Meal Planning and Passage Meals
Sv Inishnee
Computer Templates are at the end of the text... you should be able to copy / paste into your documents...
The following are a few ideas for passage meals and planning that I have used.
I ALWAYS make a menu first. Even as a dirt dweller I learned that my life was less complicated if I did meal planning weekly, shopped for all the things I needed once a week and knew nightly what I would make after work.
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| original paper versions... |
The guide simplified shopping since I could make a shopping list with exactly the things I needed looking down the column, Talley it at the bottom. Ie: 5 carrots, 10 onions, 3 cans of beans, etc...
I try to purchase fresh meat in vacuum packs, they last a long time in the fridge as well as canned meats. I have and use a food saver for many items that I want to preserve longer (including batteries).
Fresh / cooked meal planning
I print out recipes or note where they can be found (cookbook) for meals that require more steps and prep and to direct another cook if there is one
Breakfast: UHT milk and granola cereals were the norm.
Lunch menu / ingredients should be easy for all crew to make and eat (see lunch menu picture)
When making the lunch menu in particular, I choose bread products that would last a long time. Flat breads, wraps, etc. I don’t usually bake on passage, but I do make the 2 ingredient bagel bread, fast and easy on the stove top.
I make sure I planned an extra week for each just in case...
I make a menu accounting for the number of crew aboard, taking into consideration the likes / dislikes of the crew, availability of food items. The cost of local food supplies dictated some of the particulars.
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| night kit with snacks, reading material, light and phone / clock: timer |
For night watches I use a collapsable container placed on the galley counter near the companionway for snacks; LOTS of snacks. I keep a light / torch handy as well so the person on night shift can see / locate items easily.
I also have a meal contingency plan for ‘rough weather or if the cook is sick / incapacitated. This container includes ready to eat items. Hard Sausages, crackers, granola bars, etc., anything that can be eaten easily and provides some nutrition.
We always celebrate ‘half way day’ (miles) with something special I squirrel away. A special treat/ desert etc...
Holidays, birthdays, milestones, etc are also reasons for something special on the menu, etc.
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| heat and eat meals bags and ready |
While underway, cans were rinsed and flattened, plastic and paper all crushed / flattened as much as possible and placed in the trash. Glass can be saved or crushed and jettisoned if allowed. All food waste pitched overboard in open ocean. Doing this we generated very little trash by volume.
Another source for passage meals of something quick to fix... I selected meals / recipes from The Boat Galley Cookbook that were easy for nearly anyone on board to pre and cook. *Hard copy and electronic versions of the book are available. The ingredients were basic and available in most locations we have traveled. The author, Carolyn Shearlock has included a section on ingredient substitutions (ie: how to make sour cream from milk) and how to make ‘copy cat’ type mixes and sauces
Water conservation...
We use water sparingly... miserly, even though we have a watermaker. We do NOT use pressure water as a rule; daily or on passage. We have foot pumps for both salt and fresh water. Using the foot pump keeps us acutely aware of how much water we are using. One of the most important reasons to do this, is that the fresh water tanks can’t empty without our knowledge, it is impossible to leave a faucet running inadvertently.
We wash up in a sink, not a shower. If it’s a long, over 10ish day passage, we splurge occasionally and rinse off with a petite shower; either in the cockpit or with a ‘black bag camping shower’...
Dishes are washed in a small basin then rinsed as a group. The catch water can be used to freshen up the cockpit if desired...
On deck we carry a jerrycan with fresh water for emergencies; ie: a water line breaks and drains a tank, the watermaker fails, etc.
We also carry extra diesel fuel cans on deck and fortunately / unfortunately needed them during a few of our longer passages
Our first passage, we had access to lots of heat and eat or ready to eat meals and chose them for ease of prep, cooking and clean up.
I made a separate dinner menu and bagged all these ingredients in huge ziplock bags by week ( see picture of dinner menu bags). Each bag contained the menu for 7 days. I tried to make sure that each week was somewhat balanced so we didn’t eat pasta multiple times a week. I was able to find many different canned meats that I could use so I didn’t take up precious fridge / freezer space. They were high in sodium and preservatives, a compromise I was willing to make for the duration of the passage. Also,I do not have the fridge / freezer space to store a lot of pre cooked food and I do not pressure can meat etc while aboard.
I stored these big bags wherever we could spare the room; under the table, sharing a bunk with a sleeper, the shower, etc. I / we could choose any meal for dinner from the menu / bag for the week (dinners were numbered 1-7) as long as we didn’t steal a can / package from another day. The bags work great later for laundry; sorting and keeping things free of salt water or rain when transported by dinghy.
Hope this is of some help,
Safe travels!
MENU IDEA TEMPLATE...
| Passage Meals / sv Inishnee : * = meat : ** = fresh / frozen meat required or preferred | ||
| lunch | dinner | snacks / other / long life foods |
| grilled cheese | Spaghetti (bolognese) | cheese cake (pressure cooker) |
| *Caesar salad / wraps | vegetable bread pudding | zuccini bread (PC) |
| beet and mint salad | ** sloppy joes / chips | coconut bake (stove top) |
| ** BLT | **chicken (bbq) & fried potatoes | cream de pot chocolate |
| cuke and tomato salad | ** ribs and squash | no bake cookies (stove top) |
| Tabouli salad | ** beef stew or roast w/veggies | cardamon bread (bake of PC) |
| egg salad sandwich | ** chicken / pork (pan fried)w/veggies | apple tart (PC) |
| custard (PC) | ||
| Greek salad | ** zuppa Tuscano | chocolate |
| * chicken curry wraps | * tacos (beef /fish /bean) w/ coleslaw | peanuts |
| french onion soup | ** chili ( beef/ veggie) | granola bars |
| citrus salad | * pork carnitas / beans | candy |
| pasta salad : veggies / garlic sauce | ** hamburgers / fried potatoes | cookies |
| pear and lettuce salad | * korma (chicken /veggie) w/ naan | pretzels |
| ** ham and cheese sandwiches | *chicken rice casserole | trail mix |
| tortilla chips | ||
| fried rice (cauliflower) | * gumbo / rice | |
| butter noodles and eggs | ** chicken curry w veggies | apples |
| curry couscous / quinoa w/ veggies | * casserole tuna / chicken | pears |
| PBJ | * goulash | oranges / citrus |
| dahl / lentils, curry, coconut milk | ** tetrazini chicken / tuna | pomegranate |
| quesadilla | ** Caribbean chicken / pasta or rice | |
| black bean salad | pasta (pesto) | |
| cabbage slaw | *beef stew and potatoes / veggies | bread… (long life) |
| omlet / frittata | **chicken tenders and pasta | flat |
| naan / goat cheese & honey | ** pork / potatoes mustard sauce | loaf |
| orzo / bean salad with yogurt dressing | sweet potato curry (soup) | rolls / buns |
| quinoa corn salad | ** tuscan chicken / pasta | tortilla / wraps |
| pizza (flat bread) | * *pancakes and sausage | crackers |
| * tuna salad sandwiches | potato vegetable quiche | croutons |
| mushroom soup | roasted red pepper pasta | |
| ** sassy ham & cheese sandwiches | Alfredo pasta | UHT … |
| potato salad (Russian w/ tuna) | ** beef burgundy | cream |
| vegetable (pasta) soup | ** butter chicken | orange juice |
| * chicken (noodle) soup | * mushroom risotto / beef | milk |
| Chinese ramen noodle salad | * *cashew chicken | coconut milk |
| mac and cheese | ** white chicken chili | |
| butternut squash soup | * beef rice casserole | beets |
| ** Hotdogs & buns w/ chips | ** meat loaf / mash potatoes | cabbage |
| * lasagna soup (beef / bean) | radishes | |
| celery | ||
| carrots | ||
| Celebration / holiday foods… ! | chayote / christophene : squash | |
| halfway day / Duck & apple tart | winter squash | |
| vegetarian meals | ||
| cheese sandwich | potatoes with onion | spagetti tomato sauce |
| egg sandwich | pasta: pesto, Alfredo, carbonara | pasta primaverra |
| PBJ | rice, risotto, | fried rice / cauliflower |
| cole slaw / cabbage | bread pudding veggie | |
| fruit salad | casserole with veggies | |
| beet salad | veggie chili | |
| greek salad | curry with veggies | |
| canned meats… | ||
| cuke and tomato salad | potato salad | pork |
| caesar salad | quiche | beef : stew and ground |
| tabouli salad | pancakes | tuna |
| mac and cheese | soup: veggie, mushroom, tomato, | chicken |
| Chinese ramen salad | bean salad | duck (conard confit) |
| bean tacos | ||
| couscous / quioa | ||
| 2 ingredient NAAN bread (home made) | one week of ready to eat meals just in case….. | |
| yogurt lemon pudding (hm) | ||
TEMPLATE FOR MEAL PLANNING...
A
* print recipe
|
meat
fresh can frozen
|
pasta
rice
bean
|
dairy
egg
|
onion
garlic
|
potato
squash
|
carrot
celery
|
pepper
red/green
|
broccoli
zucchini
cauliflower
|
fruit
fresh
can
dried
|
lettuce
cabbage
herb
|
tomato
Fresh
Can
|
sauce
pkg
can
|
bread
type
|
B
* print recipe
|
meat
fresh can frozen
|
pasta
rice
bean
|
dairy
egg
|
onion
garlic
|
potato
squash
|
carrot
celery
|
pepper
r / g
|
broccoli
zucchini
cauliflower
|
fruit
fresh
can
dried
|
lettuce
cabbage
herb
|
tomato
Fresh
Can
|
sauce
pkg
can
|
bread
type
|
C
* print recipe
|
meat
fresh can frozen
|
pasta
rice
bean
|
dairy
egg
|
onion
garlic
|
potato
squash
|
carrot
celery
|
pepper
r / g
|
broccoli
zucchini
cauliflower
|
fruit
fresh
can
dried
|
lettuce
cabbage
herb
|
tomato
Fresh
Can
|
sauce
pkg
can
|
bread
type
|
quantities
total
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sv Inishnee LOG page
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Day / Date
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LATITUDE N
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SOG knt
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WIND knt
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BAROMETER #
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UTC / GIB time
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LONGITUDE E / W
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COG *True
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DIRECTION *True
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arrow / direction
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0001 hr
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Notes:
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0400 hr
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Notes:
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0800 hr
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Notes:
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1200 hr
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Notes:
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1600 hr
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Notes:
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2000 hr
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Notes:
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