A sailing holiday is meant to be a stress-free time away from our daily routine. Who wants to spend hours slicing vegetables when we could be lying in the sun with a great book? We don’t!
Here are 5 simple recipes that will help you to minimize your time below the deck and maximize your fun in the sun 😎
☀️ Recipe 1: Ricotta-Stuffed Chicken Breasts With Tomato Panzanella
How do Ricotta-Stuffed Chicken Breasts with Tomato Panzanella sound? This dynamic duo is whipped up using twelve, fresh ingredients, but guess what? You’ve already purchased 3 of them for the previous recipe. You love it! We know! 🙂
1 ciabatta roll
1/3 cup fresh ricotta
2 6-ounce boneless, skin-on chicken breasts
1/4 lb cherry tomatoes
1 or 2 shallots
1 tbsp sherry vinegar
Heat the oven to 425F. Cut the ciabatta roll into 1-inch pieces. On a sheet pan, spread the pieces into an even layer, drizzle with oil, and season with salt. Toast in the oven while it heats until ciabatta is slightly brown, 5 to 6 minutes. Transfer to a plate to cool. Do not clean the sheet pan. While the ciabatta toasts, prepare ricotta filling.
Zest and juice the lemon, keeping zest and juice separate. Set aside the juice for the panzanella. Finely chop enough garlic for 1 tsp. Strip the rosemary leaves from the stems; coarsely chop the leaves. In a small bowl, stir together the ricotta, lemon zest, garlic, and rosemary. Season to taste with salt and pepper.
Pat the chicken dry with a paper towel. With your fingers, gently loosen the skin from the meat and stuff the ricotta filling between the skin and the meat. On the sheet pan used for the ciabatta, place the chicken, skin side up and season with salt and pepper. Roast until the skin is browned and the meat is cooked through, 15-18 minutes depending on thickness. Remove from oven and let rest for 5 min.
Cut the cherry tomatoes in half. Peel the shallots and thinly slice crosswise. Separate the slices into rings. Strip the basil leaves from the stems and coarsely chop the leaves. In a large bowl, stir together the sherry vinegar, lemon juice, and 2 tbsp. oil. Season to taste with salt and pepper. Add the ciabatta, tomatoes, shallots, and basil. Toss and serve.
Bonus tip 1: Use shallots instead of onions. You will need them for the Ricotta Stuffed Chicken Recipe also. There is no sense in adding extra items to your list.
Bonus tip 2: Leave out the chicken and make it a vegetarian meal.
Another quick meal that is light, tasty and easy to prepare is the Honey Mustard Chicken Salad. If you are counting calories, leave out the bacon. And get another glass of pinot grigio.
1/3 cup honey
1/4 cup dijon mustard
2 tbsp olive oil
2 garlic cloves, minced
4 chicken thighs
1/4 cup bacon
3 tbsp water
12 cherry tomatoes
1/2 red onion
1 stalk romaine lettuce
In a small bowl, stir the first four ingredients together. Add salt and pepper to taste. Place the chicken thighs in a glass baking dish and coat with the honey mustard mix. You should only use about half of the mix. Set leftover mix aside. Wrap the glass cooking dish that contains the chicken in plastic film and refrigerate for 30 min.
Remove chicken from the refrigerator and pan fry in skillet until cooked through. Let cool and then cut into 1 inch pieces. In a separate skillet, fry the bacon until cooked through. Drain fat.
Slice lettuce, tomatoes, onion and peel the avocado. Put these ingredients into a large bowl and add the chicken and bacon. Add 3 tbsp. water to the honey mustard mix that you set aside and stir. Pour this mix over ingredients in bowl, gently stir well, and serve.
Our 4th recommendation is simple and clean-up will be a breeze because you will only need one pan for this One-Pan Garlic Chicken Pesto Pasta. There are ten ingredients included in this dish, but only four of them will be newbies to your grocery list.
2 boneless, skinless chicken breasts, cut into slices
2 tbsp chopped garlic
1/2 tbsp salt
1/2 tbsp pepper
3/4 cup heavy cream
1/2 cup grated parmesan
1/4 cup pesto
3 cups penne, cooked
3/4 cup cherry tomatoes, halved
2 tbsp olive oil
Add olive oil to skillet and then add chicken, garlic, salt, and pepper. Cook chicken through and then add heavy cream, parmesan, and pesto. Stir and simmer for about two minutes.
Add cooked penne pasta and cherry tomatoes. Stir thoroughly . Garnish with parmesan and serve.
Bonus tip: Use the same style tomatoes that you use in your Ricotta-Stuffed Chicken Breasts with Tomato Panzanella recipe. Tomato. Toe-mah-toe. It’s all the same. 🙂
☀️ Recipe 4: Pull-Apart Stuffed Pasta
You may be bored with chicken, so we will now introduce the Pull-Apart Stuffed Pasta in all of it’s “tomatoey” glory. If you have children, let them help you stuff the shells. This is quick and easy and the shells can even be steamed in the microwave for convenience.
1 pint ricotta cheese
2 cups mozzarella cheese
1 cup spinach, cooked
1 cup parmesan
1 tbsp oregano
2 garlic cloves, minced
1 tbsp basil
1 tsp chili flakes (optional)
1 lb jumbo shells, cooked
1 large jar marinara sauce
Preheat oven to 400 F (200 C). In a medium bowl, thoroughly stir together the first 8 ingredients (only use 1 cup of the mozzarella).
Fill the large pasta shells with about a tbsp of the ricotta mixture. Pour half of the jar of marinara sauce into bottom of 8-inch metal baking pan and then line the pan with the cheese stuffed shells. Use the leftover marinara to pour in between and on top of shells. Sprinkle top with the other cup of mozzarella.
Bake at 400 F (200 C) for 15 minutes. Allow to cool and serve.
Bonus tip: Leftovers always make for a hearty lunch the next day.
☀️ Recipe 5: Grilled Portobello Mushrooms with Goat Cheese
This Grilled Mushrooms with Goat Cheese takes less than 20 minutes to prepare and features only 8 convenient ingredients.
8 large portobello mushrooms
2 garlic cloves, finely chopped
150g mild goat’s cheese
4 slices ham, halved
2 tbsp olive oil
50g pine nuts, lightly toasted
Small handful parsley, roughly chopped
Toasted ciabatta and salad, to serve
Heat oven to 200C/fan 180C/gas 6. Wipe the mushrooms with kitchen paper and place on a baking tray, gills facing up. Season, then scatter with garlic, dot with goat’s cheese and top each with a piece of ham.
Drizzle over olive oil, cover with foil, then cook in the oven for 10 minutes. After 5 mins, remove the foil and return to the oven.
When the mushrooms are tender and the cheese melted and bubbling, scatter over the pine nuts and parsley. Serve with toasted ciabatta and a dressed winter leaf salad.
Bonus Tip 2: The BBC website has printable recipes and the option to upload the specific ingredients to a shopping list. VOILA! Genius!
Bonus Tip 1: Buy extra ham and ciabatta for a quick and easy lunchtime meal.
☀️We hope that these recipes keep your bellies full and allow you more time to enjoy your time in the sun. Booking your next holidays should be as easy as those simple recipes, don’t you think? Start here to plan your holidays by using our super simple booking process. We have a large offering of boats for all popular sailing destinations, suitable for all budgets and levels of comfort.