Make Ahead Meals: Stock Up On These 44 Fridge And Freezer Friendly Meals Ahead Of Time, And You'll Never Go Hungry Again-Save Time And Reduce The Stress ... Slow Cooker Recipes, Make Ahead Paleo)

60 Pages·2014·0.56 MB·English

by  Bradley

Make Ahead Meals

Stock Up On These 44 Fridge And
Freezer Friendly Meals Ahead Of Time,
And You'll Never Go Hungry Again

Save Time And Reduce The Stress Of
Cooking When You Have Little Time

©
Copyright 2014 by Maggie Bradley - All rights reserved.
Table of Contents

Introduction
Chapter 1: Scrumptious Pork
Make-Ahead Slow-Cooked Carnitas
Pork Chile Verde with Hominy and Carrots
Cranberry Pork Chops
Soy-Ginger Pork Tenderloin
Grilled Caribbean Pork
Herb-Crusted Pork Roast
Gingery Pork and Mushroom Lettuce Wraps
Chapter 2: Bounty-Fresh Poultry
Basic Herb-Baked Chicken
Versatile Chicken from the Slow Cooker
Simply Poached Chicken
Spicy Southwest Chicken
Spicy Dijon Chicken
Garlicky Italian Chicken Breasts
Make-Ahead Roast Turkey
Spicy Taco Lasagna
Chapter 3: Delicious Beef
Mexican Beef Tortas
Red and Green Beef Enchiladas
Mediterranean-Style Steak
Quick and Easy Pepper Steak
Herbed Meatballs
Vegetable Bolognese
Beef Veggie Lasagna
Chapter 4: Faithfully Vegan
Seasoned Versatile Pinto Beans
Bean and Cheese Nacho Bake
Make-Ahead Cheese and Potato Casserole
Homemade Cream of Celery Soup
Six-Layer Nachos
Green Chile Rice Casserole
Broccoli-Tarragon Gratin with Bread Crumbs
Chapter 5: Mouthwatering Seafood
Mahi Mahi with Almond-Lime Butter
Salmon Packets with Sun-Dried Tomato Pesto and Onions
Sun-Dried Tomato Pesto
Hoisin-Glazed Salmon Fillets
Tarragon-and-Lemon-Rubbed Fish
Spicy Shrimp and Tomatoes
Grilled Tilapia or Shrimp Tacos
Chapter 6: Make-Ahead Breakfast
Milk and Honey Granola
Cranberry-Orange Granola
Better Instant Oatmeal Packets
Maple-Oat Waffles
Chocolate Chip Banana Bread with Oats
Individual Bacon-Cheddar Egg Bake
Eggs Florentine Casserole
Bacon and Spinach Quiche
Conclusion
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Introduction

Domestic cooks have busy lifestyles. Single parents, work-at-home parents, stay-
at-home moms, students, working professionals, retired grandparents - all are
looking for scrumptious meals that are easy and inexpensive. They crave for
delicious meals but because of lack of planning, knowledge and cooking mojo,
they settle for less than the best. Deep down, lots of folks feel there must be a
better and easier way to eat well.
Many of our mothers practiced “cook and freeze” methods. Whether they
engaged in a once-a-month marathon kitchen session or spent a harvest season
preserving the surplus vegetables and fruits on hand, the cooks who came before
us were known to stash meals and meal components away in the deep freeze.
Unfortunately, many of those dishes were forgotten in deep storage and
developed a serious case of frostbite. Or, worse, they weren’t all that tasty to
begin with. If you remember the heavy, starch-laden casseroles of yesteryears,
then you might say “No, thanks” to homemade frozen entrées.
However, times, technology and tastes have all changed. And a freezer packed
with ready-to-go breakfasts, lunches and dinners can be a boon to any home
cook. Taking a different approach to food preparation and storage could change
your kitchen, your mealtimes and your life.
Many of today’s home cooks either are intimidated by the prospect of cooking
many meals at once or simply don’t know where to start in freezing foods for
later enjoyment. Some have never even heard of “freezer cooking.” Others may
enjoy cooking but lack the time and energy to spend hours in the kitchen,
especially after a full day of work.
Freezer cooking can provide a handy solution to dinner dilemmas. Imagine
enjoying inexpensive, healthy, tasty meals any night of the week. Imagine
having a freezer stocked with several weeks’ worth of easy, versatile dinners that
can please any palate, young or old. Imagine preparing a multitude of meals in
just a few hours.
While we may not have machines that we can command to produce foods, we
can have tasty, healthy meals without an inordinate amount of work.
Efficient freezer cooking is the wave of the future—and in this Make-Ahead
Meals: Stock Up On These 44 Fridge And Freezer Friendly Meals Ahead Of
Time, And You'll Never Go Hungry Again—Save Time And Reduce The Stress Of
Cooking When You Have Little Time, it’s definitely not your mother’s frozen
dinner.
Thanks again for downloading this book, I hope you enjoy it!
Chapter 1: Scrumptious Pork
Make-Ahead Slow-Cooked Carnitas
Serves 10 to 12
Packaging: Quart-size zip-top freezer bags or plastic containers with lids You
will Need: 1 (3-4 pound) roasted pork shoulder 1 medium onion, chopped
Freshly ground black pepper Salt ½ teaspoon dried oregano ¼ cup water How to
Prepare:
1. Put the roasted pork inside a 4-quart slow cooker. Garnish the meat with
generous amount of pepper, salt, oregano and chopped onion. Pour water
into the pot.
2. Set the slow cooker to HIGH and cook until meat shreds easily and fork-
tender, about 4 hours. Or cook on LOW for 8 hours.
3. Take meat off the pot and place it on a serving plate. Pour the juices and
strain them so you can add them to soup, stew or chili.
4. Slice the meat and shred it into tiny pieces.
How to Freeze: Fill each freezer containers or bags with portions of carnitas
enough for a single meal. Chill the bags or containers with carnitas inside
refrigerator prior to freezing.
Thawing and serving instructions: Remove the carnitas from the freezer and just
thaw them inside your refrigerator. Turn on the oven and set it to 350°F. Place
carnitas on a baking dish and bake for 15 minutes. Garnish more, if necessary.
Pork Chile Verde with Hominy and Carrots
Serves 8 to 10
Packaging: Plastic containers with lids You will Need: 1 ½ pounds boneless
shoulder blade pork strips (also called country-style ribs) Salt and freshly ground
black pepper 1 tablespoon olive oil 1 cup coarsely chopped onion 1 4-ounce can
chopped green chiles ½ teaspoon ground cumin 2 cups salsa verde 1 15.5-ounce
can hominy, rinsed and drained 2 cups baby carrots How to Prepare:
1. Season the pork generously with pepper and salt.
2. Place a large skillet on medium heat and heat the oil. Brown the pork
strips, turning until browned on all sides. Transfer the pork strips to a 5-
quart slow cooker or a large heavy pot.
3. Add the onion, chiles, and cumin to the drippings in the skillet. Sauté the
onions until they are translucent and start to brown, about 5 minutes.
Add the onion mixture to the pork in the slow cooker or pot.
4. Stir in the salsa verde and the hominy.
5. If using the slow cooker, secure the lid and cook on LOW for 4-6 hours.
If using a pot, bring the mixture to a low simmer and simmer for about 2
hours.
6. If using the slow cooker, stir in the carrots an hour before the end of
cooking time. If using a pot, stir in the carrots 20 minutes prior to ending
the cooking process.
How to Freeze: Divide the pork, vegetables and sauce into meal-size portions in
plastic containers. Chill in the refrigerator before storing in the freezer.
Thawing and serving instructions: Thaw the dish in the refrigerator. Reheat in a
saucepan and serve.