Dinner on a boat for two people with limited refrigeration calls for some fun meals and lots of planning. We never want more leftovers than can be eaten for lunch the next day. Fresh fruits and vegetables are great because they last well until you are ready to eat them! Meat is harder so we eat it right away or used canned varieties. Here are a couple meals we really enjoyed:
Star Fruit, Ham and Eggplant Veggie Medley:
This was a fun meal. We browned some ham on the stove. Then also on the stove sautéed some eggplant and fresh heirloom tomatoes, adding in some olive oil. The star fruit was a fun addition to the meal. Grant couldn’t remember tasting it before so he was able to try something new—plus it has lots of vitamins!
BBQ Cups with Sugarbaby Watermelon:
1 can chicken
1/2 onion, minced
1/2 cup BBQ sauce
2 T brown sugar
1/4 t pepper
1/4 t garlic powder
2 rolls refrigerated biscuit or crescent roll dough
3/4 cup cheddar cheese, grated
Preheat oven to 400 degrees.
In a large fry pan, brown chicken and cook onions until translucent. Stir in BBQ sauce, sugar, salt, pepper, and garlic powder. Flatten dough and place in greased muffin cups, pressing dough in bottom and against sides. Spoon meat mixture into biscuit “cups.” Bake 10 to 15 minutes. Sprinkle with cheese and bake until melted. These are easy to make and great hand food for on the boat. The Sugarbaby Watermelon came from the St. Michaels Farmer’s Market and was delicious!