Anyone have any good "make ahead" and time saving recipes?

Answer 1

this one I do ahead of time... I do all but bake it. I have hundreds of recipes if not thousands... but this is a keeper...
Inside-Out Lasagna

1 package (12 oz) bowtie pasta uncooked
½ medium onion chopped
1 ¼ lb 95% lean ground beef or Italian sausage links, casing removed.
2 garlic cloves, pressed
1 jar (26 oz) marinara sauce
1 can (14.5 oz) diced tomatoes in juice
4 eggs
1 container (32 oz) part-skim ricotta cheese
2 cups (8 oz) shredded mozzarella cheese
½ cup (2 oz) grated fresh parmesan cheese
2 Tbsp snipped fresh parsley
½ tsp salt
½ tsp ground black pepper

1.Preheat oven to 350°F. Cook pasta according to package directions in Executive (8 qt) stockpot. Drain.
2.Meanwhile, chop onion using Food Chopper. Place onion and beef in family (12-inch) skillet. Cook and stir over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into small crumbles. Press garlic into beef mixture using garlic press. Stir in pasta sauce and tomatoes; remove from heat.
3.In stainless (2 qt) mixing bowl, lightly beat eggs with stainless whisk. Add cheeses, parsley, salt and pepper; mix well.
4. To assemble lasagna, place cooked pasta into bottom of rectangular baker. Top with meat mixture. Spoon ricotta mixture over sauce, spread evenly. Bake, uncovered, 1 hour or until ricotta is set and lightly browned.

Yield 15 servings.

COOK’S TIPS

A combination of ground beed and Italian sausage can be used in this recipe, if desired.

This recipe can be prepared up to a day in advance. Prepare recipe through step 4; do NOT bake. When ready to bake, remove from refrigerator and let stand at room temperature for 30 minutes. Bake uncovered for 1 hour 15 minutes or until lightly browned and edges are bubbly.


these are a couple of real quick recipes..

Quick Curried Chicken

3 cups hot cooked white rice
1 medium green bell pepper
1 medium red bell pepper
1 lb boneless, skinless, chicken breasts cut into 1” pieces
1 Tbsp ground curry powder
1 tsp cornstarch
½ tsp ground ginger
¼ tsp ground salt
1 garlic clove pressed
1 can (14 oz) light coconut milk
1 can (14 oz) pineapple chunks in juice, drained
2 Tbsp snipped fresh cilantro leaves
Chopped peanuts or toasted coconut (optional)

1.Prepare rice according to package directions, keep warm
2.Meanwhile, cut bell peppers and chicken into 1” pieces using Chef’s Knife. In Classic Batter Bowl, combine curry powder, cornstarch, ginger and salt; mix well. Add chicken, toss to coat evenly.
3.Heat 12” Family Skillet over high heat until hot. Lightly spray with nonstick cooking spray. Add chicken and garlic, pressed with Garlic Press. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from skillet.
4.Reduce heat to medium-high. Add bell peppers; cook and stir 1-2 minutes. Stir in coconut milk, pineapples and chicken; bring to boil. Reduce heat; simmer over low heat 15 minutes or until sauce thickens. Add cilantro; mix gently. Serve over rice. Sprinkle with peanuts or toasted coconut; if desired.

Quick Chicken Primavera Risotto
2 boneless, skinless chicken breast halves (about 6 ounces each)
Salt and ground black pepper
Basil Oil or olive oil
1 lemon, cut in half crosswise
1 medium onion, chopped
1 large garlic clove, pressed
2 packages (8.8 ounces each) buttery or roasted chicken flavor pre-cooked rice
1 medium carrot, peeled and cut into julienne strips
1 medium zucchini
2 plum tomatoes, seeded and diced
2 - 2 1/2 cups chicken broth
1/2 cup (2 ounces) grated Asiago cheese
1/4 cup snipped fresh basil leaves
2 ounces mascarpone cheese or cream cheese (optional)
Asiago Crisps (optional)


1.Flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer. Season both sides with salt and black pepper. Heat (12-in.) Skillet over medium-high heat 5 minutes; lightly spray with oil using Kitchen Spritzer. Arrange chicken and lemon halves, cut sides down, in Skillet; cook 6-8 minutes or until chicken is no longer pink, turning chicken once (do not turn lemon halves). Remove chicken and lemon from Skillet. Cool slightly; slice chicken into 1/2-inch pieces using Chef’s Knife and set aside.
2.Chop onion using Food Chopper. Lightly spray same Skillet with oil. Cook onion and garlic pressed with Garlic Press over medium heat 4-6 minutes or until onion is tender.
3.Add rice and juice from caramelized lemon halves using Citrus Press. Cook and stir 3-4 minutes or until lemon juice is completely absorbed into rice. Cut carrot into julienne strips using Julienne Peeler. Slice zucchini using Crinkle Cutter. Seed tomatoes; dice using Utility Knife. Add vegetables and 2 cups of the broth to Skillet; bring to a boil. Reduce heat to medium; simmer 4-5 minutes or until broth thickens slightly. Stir in chicken; cook until heated through.
4.Remove risotto from heat. Add Asiago cheese and basil; stir until cheese melts and sauce thickens (adjust sauce consistency with additional broth, if necessary). Stir in mascarpone cheese, if desired. Serve with Asiago Crisps, if desired.
Yield: 6 servings
Nutrients per serving: Light: Calories 260, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 40 mg, Carbohydrate 31 g, Protein 19 g, Sodium 790 mg, Fiber 2 g
Cook's Tip: If desired, 3 cups hot cooked converted rice prepared in the Rice Cooker Plus can be substituted for the pre-cooked rice. For best flavor, prepare rice with chicken broth instead of water.
© The Pampered Chef, Ltd., 2001

Answer 2

You will need: A crock-pot, 1 chuck roast of choice, 1 small can of condensed cream of mushroom soup, 1 pkg. of onion soup mix.

To make you will: Set your crock-pot on low. Mix to combine mushroom soup and onion soup mix. Place your roast in the crock-pot and spread the soup mixture over top. Pop on the lid and let 'er rip for about 6-8 hours.

This is very easy, very cheap, and the only thing you will have to prep before dinner is maybe some potatoes and a veggie OR just a nice green salad with all the trimmings. Good luck and I hope you try it!

Answer 3

TACO RICE
2 lb. ground beef or turkey
1 diced onion
Fry until there is no more pink meat.
1 15oz can tomatoes w/chilies (think Ro-Tel)
Add to meat and simmer until about half the juices are gone from the canned tomato.
Serve over prepared white rice.

Can be frozen or refridgerated for at least a week.

Answer 4

I always make chili in the crock pot, and leave it for my family before I head off to work. That can be saved in the fridge for a couple of days.

2# ground beef - browned with onions
2 cans (drained) kidney beans
2 cans (drained) stewed tomatos
1 can tomato sauce
1 onion
1 clove garlic

chili pepper to taste.

Crock pot on low for 8 hours.

Answer 5

The slow cooker is your friend, lol...