Since Washington State has been on a shelter order since March 24, 2020, Scott and I have been trying to stay on the boat each weekend. It’s the only way we can stay sane these days.
Typically, I like to make simple and easy to prepare dinners when we’re on the boat, especially when the weather is nice. That’s because we typically are watching the sunset and I want to spend as much time upstairs enjoying the view, rather than cooking in the galley.
Have everything prepared ahead of time
Last weekend I decided to make one of my dad’s favorite meals – Asian marinated pork loin chops with stir fried veggies. This is super easy and if you have everything prepped ahead of time, then dinner will be ready in about 8 minutes.
Be sure to marinate the pork loin chops at least 4 hours. Another tip I have is, separate the cauliflower from the rest of the veggies. It will take the longest to cook, so start cooking it first.
This meal is so versatile that you can add or swap out any ingredient you wish.
Follow our boating blog for other great recipes and adventures throughout the Northwest and Caribbean.
Print Recipe
Asian Marinated Pork Chops with Stir Fried VeggiesYum
This is a family favorite dinner and very easy to prepare on a boat. The pork loin chops are super flavorful and the veggies offer an array of flavors and textures.
Mix all of the marinade ingredients in a medium bowl. Place pork chops in a ziplock bag and add marinade. Marinate for at least 4 hours and no more than 6.
These are best cooked on a grill. Light the grill to medium high and cook on each side about 3 minutes. You will want to start your veggies before the pork, as they will take a bit longer.
Stir Fried Veggies
In large saute pan, wok or skillet, heat the canola oil over high heat. Add cauliflower and cook for about 2- 3 minutes. Add all remaining veggies except water chestnuts and green scallion tops and stir frequently. Cook for about 5-6 minutes.
In a small bowl, mix soy sauce with sesame oil. Add to the skillet with water chestnuts and green scallion tops. Serve immediately.
With our BVI bareboat charter trip coming up, Scott and I have been trying to lose some weight. He recently watched a documentary about the infamous Keto Diet and decided we should try it. Since I love to cook, this would be an interesting change.
I don’t really miss the carbs, but it’s trying to find the replacement for them that can be difficult. We had decided a few weeks ago, to stay on the boat the first weekend of March because the weather looked great. Unfortunately, when the weekend arrived, the weather was CRAZY!
What do we prepare on a stormy night that is Keto friendly?
Normally I would bake some kind of pasta, but we needed something that was keto friendly. That’s when I decided to try and make zucchini lasagna. How hard can it be? Not hard at all.
How did it turn out? GREAT! The only issue is that zucchini is full water, so you really have to do your best to dry it out. Ours came out a bit watery, but it tasted amazing. Conclusion? Make it again, but let it sit for about 15 minutes to let it set up.
116 oz jarmarinara sauceWe use Mezzetta Homemade Italian Plum Tomato
Instructions
Using a sharp knife, slice the ends off of the zucchini. Holding the zucchini upright, slice thin pieces and lay on a paper towel. Lightly sprinkle salt on each piece.
While the zucchini is drying out, heat a skillet on medium high heat and add sausage, pork, 1 tsp Italian seasoning, salt and pepper. After 5 minutes, add onion, garlic and mushrooms. Cook until browned. Remove from heat and drain any grease.
In a bowl, mix Parmesan, Mozzarella and Italian Seasoning. (in our video, I added them separately just to save a bowl)
Spray a 8" x 8" baking pan with cooking spray. Dab each zucchini slice with a paper towel to absorb any extra liquid. Begin layering the lasagna by placing zucchini slices on the bottom of the pan.
Add cooked meat, then sauce.
Layer with cheese.
Repeat layer. For the final top layer, arrange zucchini slices, top with sauce.
Top final layer with cheese and bake at 350 degrees for 35 minutes. Put a cookie under the pan, as it may over flow with liquid from the zucchini.
Let sit for 15 minutes before serving. Serve with a side salad.
Years ago, I went on a vegetarian diet for health reasons and found one of my favorite chili recipes. I’ve altered it with my own unique flavors and surprisingly, Scott loves it too.
This recipe is super easy to make, especially on a boat – during a wind storm! LOL. Be sure to follow the key points below, so your chili doesn’t get soggy.
There are all kinds of meat substitutes, especially today. I haven’t tried any of the new ones, like “Impossible burger”, but I do plan on it. We’ll let you know what we think. For this recipe, we use our favorite crumbles, which are from Morning Star. Be sure to not over cook the crumbles, or they will get mushy.
Recently, Scott and I made this recipe on the boat during a wind storm. It was perfect for our cozy winter night and we also baked corn bread to accompany it. Enjoy!
This chicken and orzo soup is amazing and perfect for a cold winter night. Now that winter has arrived, Scott and I plan on staying on the boat a few winter nights to see if we like it. There’s something romantic and cozy about bundling up on a cold night and making homemade soup.
Everyone loves homemade chicken soup, but it can also take a few hours to make (if you are making your own broth). The best part about this chicken orzo and kale soup, is that it’s not only tasty, but it takes just a few minutes to make. That makes for the perfect soup recipe on a boat, when you don’t have a lot of time or space.
One great thing about this chicken & orzo kale soup recipe, is that you can alter it however you wish. Don’t like kale? Use spinach. Don’t like orzo? Use cooked wild rice. The most important thing to remember, is to have your favorite blanket and a movie ready for after dinner. Enjoy!
In a Dutch oven or large stock pot heat oil and saute carrots for 2 minutes. Add celery and yellow onions and saute for 3-4 minutes until tender. Add bay leaf, Italian seasoning, salt and pepper and cook for 1 minute.
Add chicken broth and bring to a boil. Add chicken, orzo, crushed red pepper and curly kale. Reduce to a simmer and cook uncovered for about 10 minutes or until orzo is tender. Sprinkle Parmesan cheese and serve with crusty warm bread.
If you are shopping or traveling, they will happily wrap it up in dry ice for you too!
When it’s not grilling season
Since it’s winter now in Seattle AND we live in apartment, it’s hard for us to grill (remember, we also sold our boat recently). This Asian glazed salmon recipe is so easy and delicious – perfect for a cold winter’s night. There are many versions of this dish out there and I’ve added a few of my own twists.
You can serve it with white long grain rice or brown rice. You can also swap out spinach for baby kale or brussels sprouts. This recipe takes about 20 minutes to prepare, so it’s quick and easy! For more tasty ideas, please visit our Recipes page! Enjoy!
Rinse the salmon and pat dry. Season with salt and pepper. Mince garlic and set aside. In a small pan mix glaze with crushed red pepper and 2 tbsp. of lime juice and bring to a simmer to warm up.
Heat skillet on medium high and add 1 tbsp. of vegetable oil. Add salmon, skin side down. Cook for about 4 minutes, then flip. When you flip the salmon, you can now remove the skin with your spatula and discard. Cook for another 4 minutes (all depending on how thick your filet is - so watch it). and flip again. Remove from heat.
Scott and I have been trying to eat less carbs lately and I recently made Thai Pork Noodles for dinner. When I first stumbled up the recipe, it was a salad and it was supposed to be eaten cold or at room temperature. No thanks. So I added some of my own ingredients and noodles, which we had hot.
While many no carb diets, like the Keto diet are high in fat, I’m not a fan of lots of high fat foods. This dish is perfectly balanced and works well for everyone.
It’s been so hot and smokey in Seattle this past month and the last thing I want to do is stand in a hot kitchen slaving over the stove. Because of the smoke, we haven’t been spending much time on the boat this month. This is a quick dish to make and very hearty. You can certainly add some of your own favorite ingredients or spices. In hindsight, I would have added some Thai chili peppers for some added spice.
I wanted to add glass noodles and our grocery store, only had sweet potato glass noodles by Chung Jung One. I used two packages and they worked great! Plus they are gluten free!
Please share with us some of your favorite low carb dinner recipes! We’d love to hear from you.
Heat canola oil in a skillet and add ground pork. Season with salt and pepper and break up in the skillet. Begin to brown the meat and add the white part of the green onions and peppers. Cook until tender.
Cook glass noodles as instructed. Drain, don't rinse.
Add the mirin and cook for about 5 minutes until reduced slightly. Add the soy sauce and cook for about 2-3 minutes. Add the spinach and cook until slightly wilted.
Gently add the glass noodles and blend with the pork mixture. Top with dry roasted peanuts and sliced green scallions and serve immediately.
With warm sunny weather, no one likes to spend time cooking. That’s why I love this easy couscous salad! I make a big batch of it and have it for lunch at work or take it on the boat.
In this recipe, I use a lemon flavored packaged couscous by Casbah, but you can easily make it from scratch too. The one thing I love about this couscous, is you don’t need to add any kind of dressing. The couscous is so flavorful, that it does great on it’s own. This way the veggies don’t get soggy too!
With our busy schedules, this is just easier for us. I also use pre-cooked chicken when I am in a hurry.
This will last about three to four days in the refrigerator. I’m not a big fan of eating cooked chicken after that. You can certainly add or swap out your favorite veggies too. If you have a favorite version, please share with us.
We’re headed down to Kingston on our boat next weekend, so this will be a great salad for entertaining. It packs well and the veggies don’t get soggy. Be sure to use very fresh cucumbers and bell peppers. Be sure to check out the rest of our tasty recipes on our recipe page! Enjoy!
This couscous salad is very fresh and perfect for a hot summer day. You can make a full meal out of it, just add some crunchy bread and your favorite dry rose'. What I really love about this recipe, is you don't need a salad dressing! Enjoy!
Cook couscous according to instructions. Remove from heat and let cool. Be sure to stir occasionally while cooling.
When completely cooled, mix in veggies, chicken and feta cheese. Season with salt and pepper. Refrigerate for one hour before serving. Store up to 4 days in the fridge.
Skillet Chicken Pasta Primavera with Spring Vegetables
My skillet chicken pasta primavera recipe includes my favorite Spring vegetables and you can swap out or add any of yours. During the warm weather months, I would rather spend my time outdoors than in my kitchen, so I love to whip up quick easy meals.
This pasta dish is hearty and very flavorful. It also makes great leftovers for the lunch the next day. One tip I have for making pasta dishes and adding vegetables, is to add “color”. In this recipe, we have green (asparagus & spinach), yellow (yellow squash & yellow bell pepper), orange (orange bell pepper), purple (red onion), brown (mushrooms) and red (sun dried tomatoes). You can get really creative with your dishes, looking for tasty veggies to add to your meal.
When making this on a boat, you can prep the veggies at home to save time and space. I also pre-cook or buy pre-cooked chicken breasts, to save time.
Let us know what you love to use in your primavera! Enjoy! Ally
Cook pasta according to the instructions - al dente'. Drain, but do not rinse. Reserve a 1/4 cup of pasta water.
In a large skillet, heat olive oil on medium high heat and add aspragus, bell pepper, red onion, mushrooms, garlic and Italian seasoning. Saute' until slightly tender and season with salt and pepper.
Lower heat to medium and add sundried tomatoes, cooked chicken, yellow squash and spinach. Cook for about 1 minute. Add cream and cook for another 1-2 minutes.
To thicken your sauce, you can add 2-3 tablespoons of pasta water and reduce down. At our house, my husband likes his sauce really thickened and so I use corn starch. I simply mix 1 tbsp of corn starch with 3 tbsp of water and stir in. Once you have reached the consistency you prefer, add the pasta and season again with salt and pepper. Serve immediately with freshly grated parmesan and crusty bread.
Cod with Tomato, Basil & Garlic Sauce – A Hearty Meal
Scott and I try to eat fish at least twice a week and cod is one of Scott’s favorite types of fish. During the summer, we’ll buy fresh fish at Wild Salmon Seafood Market at Fisherman’s Terminal in Seattle since we’re just five minutes away. This is one thing I am looking forward to about moving back to downtown Seattle (you can catch up on our latest blog here). When we are not at the boat, I try to find fresh wild cod from the grocery store, but it’s never quite the same.
Pacific cod is very dense and hearty, so you don’t need large portions. With this recipe, the flavor is all in the sauce. This is a perfect recipe for an elegant dinner party or for enjoying on your boat. It’s easy to make and delicious. It pairs great with herb noodles and asparagus, or you can pick your favorite sides too. Enjoy!
Heat oven to 200 degrees. Rinse cod and pat dry. Season with salt and pepper. Heat 1 tbsp. of olive oil in a large skillet on medium high heat and add cod. Cook on each side about 4 minutes, until golden brown. (Cod will not be cooked thru). Transfer to a plate and keep warm in the oven.
Heat remaining olive oil in same skillet on medium heat and add garlic, cooking until it is golden, about 2 minutes. Be sure to not scorch the garlic. Add basil, lemon juice, lemon zest and dry white wine. Season with salt and pepper. Cook for about 7 minutes until reduced by half. Add cherry tomatoes, sugar and crushed red pepper flakes.
Add cod back to the pan and cook on each side for about 3 minutes until cooked thru. Serve cod with tomato basil sauce on top.
Growing up, my mom always made homemade spaghetti sauce from scratch. That’s partly because we didn’t have jarred sauce when I was a kid. With the fast pace of the 1990’s & early 2000’s, it seemed as if everyone started buying jarred sauce due to its’ convenience. I certainly did. Now, many retailers including Safeway and Whole Foods have a huge variety of jarred sauces.
However, over time, I started to notice that most of the jarred sauces lacked true flavor and in fact, were packed with sugar. That’s when I started making my own sauce and freezing batches of it. Instead of using sugar, I use a stevia sweetener from Pyure Organics.
You can certainly make homemade spaghetti sauce on a boat, as you just need one pot. Give yourself a few hours though, because it is best after it’s been cooking all day. What’s great about this recipe, is you can tweak it anyway you want. If you want it spicy, add some crushed red pepper. Want more zip? Add some more vinegar. Less tangy? Add some sugar.
When I make my sauce, I try it every half hour or so, to ensure I’m getting the final flavor I am looking for. This is a hearty dish that will satisfy any hungry boater or crowd! Please share with us your favorite homemade sauces. Enjoy!
Heat olive oil in a large Dutch oven on medium high heat and add beef and sausage, breaking up the chunks. Brown meat all over.
Lower heat to medium. Add celery, carrots, onion, garlic, oregano, basil, thyme, parsley, salt and pepper. Cook until vegetables are tender, but do not caramelize. Add tomato paste and red wine and cook for about 2-4 minutes, until slightly reduced.
Add whole tomatoes and break up with a wooden spoon to desired thickness & texture. Add vinegar and stevia & blend well. Reduce heat to a simmer, cover and cook for 1 1/2 to 2 hours. Be sure to taste the sauce every half hour to ensure you get the flavor you want.
Serve with your favorite pasta noodles and top with grated Parmesan cheese.
Share this Recipe
Manage Cookie Consent
We use cookies to optimize our website and our service.
Functional
Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
