Boat Recipes: 3 Styles For Delicious and Simple One-Pot Meals

Boat recipes, of course, are all about making it easy to cook on a boat. Two of the top considerations: big and bold flavors plus ingredients that can be easily prepped and stored. The recipes this month are all about meeting those two standards -- in three different ways.

Whether you like to use the grill, griddle, or oven the following recipes (suggested by GetMyBoat.com) will get food on the table in as little as 20 minutes. Taking the idea of simplicity up a notch: these boat recipes are all also one-pot wonders.

Boat Recipe: Chillin' and Grillin'

Stuffed Chicken Roll Ups

Grilling on the boat definitely takes top honors in the "less to clean up" department. For a quick and easy -- not to mention diverse (anyone hosting a bunch of picky eaters?) -- one-pot meal try these tasty Stuffed Chicken Roll Ups. With the ability to customize the filling you can please anyone any time. Or, offer a buffet of fillings and let your guests stuff their own piece of chicken before you throw it on the grill.

Ingredients....

Main Ingredient: One chicken breast per boater. Split the breast and then pound with a mallet to thin and widen.

Filling options:

Italian: Finely chop half an onion, add 1/2 cup sliced mushrooms, plus 1/4 cup chopped parsely (chiffonade if you feel like being really fancy).

Apricot: 1/2 cup dried apricots, 1 tbsp. chopped thyme, 2 garlic cloves (minced), thinly sliced Brie to taste.

Asian: 1/4 cup water chestnuts (chopped), 1 tbsp. soy sauce, 1/2 cup cabbage (shredded), 1 tsp ginger (grated), 2 garlic cloves (minced).

Preparation...

1. Cover the flattened chicken breast with a spread of the chosen filling

2. Roll the breast and secure with toothpicks.

3. Sprinkle with oil, plus salt (and pepper, optional) to taste.

4. Grill until tender and juicy.

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Boat Recipe: Get Some Griddle Love

Corn, Shrimp and Fennel Stew

If you're on a boat chances are no one's getting "dressed" for dinner. But that doesn't mean your meal can't be fancy. This Corn Shrimp and Fennel Stew is simple and easy to make -- and still sort of says, "I"m wearing a tux to dinner."

Ingredients...

• 2 tablespoons unsalted butter

• 2 chopped leeks

• 1 fennel bulb, chopped

• Kosher salt and black pepper

• 2 tablespoons all-purpose flour

• 1 8-ounce bottle clam juice

• 3 cups whole milk

• 1 pound potatoes, peeled and chopped

• 3/4 pound shrimp, cooked, peeled, and deveined

• 1 package frozen corn, 10 oz.

• 2 tablespoons fresh parsley, chopped

• Juice of 1 medium lemon

• bread, for serving (optional)

Preparation...

1. Gently melt the butter and toss in the fennel and leeks. Cook on medium-low until they become fragrant (2 - 5 minutes).

2. Stir in the flour until fully combined.

3. Add clam juice, milk and potatoes -- then bring to boil.

4. Reduce heat and simmer for 15 minutes.

5. Stir in shrimp and corn.

6. Cook until potatoes are soft, the shrimp turn pink and the corn is warm.

7. Remove from heat, stir in lemon juice and parsley.

8. Serve immediately.

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Boat Recipe: Crank Up the Oven!

Shepherd's Pie

If you have the time and cooking fuel this Southwestern Shepherd's Pie can make a cloudy day on the boat seem like a cozy location for a homestyle meal.

Ingredients...

• 1 precooked rotisserie chicken, shredded

• 1 can black beans

• 1 bag frozen corn

• 1 cup cheddar cheese, shredded

• 1 box of your favorite corn bread mix (and all of the ingredients needed with it)

• ½ cup barbecue sauce

Preparation....

1. Preheat your oven to 375 degrees.

2. In the bottom of a casserole dish, mix together the corn, beans, chicken, and barbecue sauce.

3. Create the cornbread batter and spread on top.

4. Cook until cornbread is fully baked through.

Tip: To save time on the boat, this recipe may be pre-made and cooked at home until almost fully done. Then, simply reheat on the boat.