Hi Sail01Lyn and welcome,
I agree with svBeBe that lists are based on personal preferences. They are also very much destination-dependent.
It may be passe, but I'd start by looking at Hiscock (1965) Cruising under Sail, Katharine Robinson (1973) Gourmet in the Galley
, scrutinize Michael Greenwald (and Rebecca's) Cruising Chef Cookbook
, and look through the library for further discussions by Roth, Pardey
, etc. All deal with provisioning in different ways. I find it best to start with favorite recipes
and work off those ingredients.
One quote from the above list was helpful to me:
"It is not possible to give precise information about provisioning for a voyage as much will depend on the tastes and appetites of the crew, the amount of stowage space, the types and qualities of the provisions available at the port of call, the costs...etc." Susan Hiscock.
My list is based upon no refrigeration
. You can probably narrow your search for information by identifying such constraints.