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Make Ahead Meals Cherokee is Super Trucking..Suggestions Please
- Thread starter kendall
- Start date
You know, this is one I'd like to see a thread on in the T&T MENUs section... it seems to come up
pretty often, when we cook for sick friends, or new moms. I'm not sure how to do a search for these recipes, but I know a lot have been posted... if someone has done these "make ahead" meals, could they start us off in T&T and we can add from there?
pretty often, when we cook for sick friends, or new moms. I'm not sure how to do a search for these recipes, but I know a lot have been posted... if someone has done these "make ahead" meals, could they start us off in T&T and we can add from there?
Here are some ideas of things I have made and frozen to cook later as a meal.
Do you need recipes too? Some are on file in T&T. If you can't find the recipes just ask.
1. Lamb Meatballs Stuffed with Goat Cheese - These can be also made into sandwiches as well. DELICOUS!
2. Spagetti - Freezes well. You can do either a white or red sauce.
3. Chili
4. Fav soups
5. Chicken Pot Pie - Good to eat and easy to make, ome comfort food.
6. Glazed Meatloaf II
Submitted by: DeliaRated: 5 out of 5 by 452 members Prep Time: 10 MinutesCook Time: 1 Hour 10 Minutes Ready In: 1 Hour 20 MinutesYields: 8 servings
"This meatloaf's flavor is enhanced with beef bouillon and a brown sugar glaze with a hint of lemon juice."
INGREDIENTS:
1/2 cup ketchup1/3 cup brown sugar1 tablespoon lemon juice1 teaspoon dry mustard 2 pounds lean ground beef 3 slices bread, shredded1/4 cup diced onion1 egg, beaten1 cube beef bouillon, crumbled3 tablespoons lemon juice
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a small bowl, combine ketchup, brown sugar, 1 tablespoon lemon juice and dry mustard until smooth.
3.In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, 3 tablespoons lemon juice, and 1/3 cup of the
ketchup mixture until well mixed. Form into a loaf and place in a 9x5 inch loaf pan.
4.Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more.
7. Quiche Lorraine
6 servings
Prep: 20 minutes
Bake: 1 hour
Cook: 10 minutes
Ingredients
· Pastry for Single-Crust Pie
· 8 slices bacon
· 1 medium onion, thinly sliced
· 4 beaten eggs
· 1 cup half-and-half or light cream
· 1 cup milk
· 1/4 teaspoon salt
· Dash ground nutmeg
· 1-1/2 cups shredded Swiss cheese (6 ounces)
· 1 tablespoon all-purpose flour
· tomato wedges
· fresh parsley
Directions
1. Prepare Pastry for Single-Crust Pie. Line the unpricked pastry shell with a double thickness of heavy duty foil. Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F. (Pie shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)
2. Meanwhile, in a large skillet cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon finely; set aside. Cook sliced onion in reserved drippings over medium heat until tender but not brown; drain.
3. In a medium mixing bowl stir together the eggs, half-and-half, milk, salt, and nutmeg. Stir in the crumbled bacon and onion. Toss together shredded cheese and flour. Add to egg mixture; mix well.
4. Pour egg mixture into the hot, baked pastry shell. Bake in the 325 degrees F oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand 10 minutes. Garnish with tomatoes and parsley before serving. Makes 6 servings.
5. Pastry for Single-Crust Pie: In a medium bowl stir together -1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, 1 tablespoon at a time, until all is moistened (use 4 or 5 tablespoons total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed.
8. World's Best Lasagna
Submitted by: JohnchandlerRated: 5 out of 5 by 2274 members Prep Time: 30 MinutesCook Time: 2 Hours 30 Minutes Ready In: 3 Hours 15 MinutesYields: 12 servings
"Filling and satisfying lasagna with sausage, ground beef and three types of cheese."
INGREDIENTS:
1 pound sweet Italian sausage3/4 pound lean ground beef1/2 cup minced onion2 cloves garlic, crushed1 (28 ounce) can crushed tomatoes2 (6 ounce) cans tomato paste2 (6.5 ounce) cans canned tomato sauce1/2 cup water2 tablespoons white sugar1 1/2 teaspoons dried basil leaves1/2 teaspoon fennel seeds 1 teaspoon Italian seasoning1 tablespoon salt1/4 teaspoon ground black pepper4 tablespoons chopped fresh parsley12 lasagna noodles16 ounces ricotta cheese1 egg1/2 teaspoon salt3/4 pound mozzarella cheese, sliced3/4 cup grated Parmesan cheese
DIRECTIONS:
1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
I hope this help. Blessings,
Mercy
Do you need recipes too? Some are on file in T&T. If you can't find the recipes just ask.
1. Lamb Meatballs Stuffed with Goat Cheese - These can be also made into sandwiches as well. DELICOUS!
2. Spagetti - Freezes well. You can do either a white or red sauce.
3. Chili
4. Fav soups
5. Chicken Pot Pie - Good to eat and easy to make, ome comfort food.
6. Glazed Meatloaf II
Submitted by: DeliaRated: 5 out of 5 by 452 members Prep Time: 10 MinutesCook Time: 1 Hour 10 Minutes Ready In: 1 Hour 20 MinutesYields: 8 servings
"This meatloaf's flavor is enhanced with beef bouillon and a brown sugar glaze with a hint of lemon juice."
INGREDIENTS:
1/2 cup ketchup1/3 cup brown sugar1 tablespoon lemon juice1 teaspoon dry mustard 2 pounds lean ground beef 3 slices bread, shredded1/4 cup diced onion1 egg, beaten1 cube beef bouillon, crumbled3 tablespoons lemon juice
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a small bowl, combine ketchup, brown sugar, 1 tablespoon lemon juice and dry mustard until smooth.
3.In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, 3 tablespoons lemon juice, and 1/3 cup of the
ketchup mixture until well mixed. Form into a loaf and place in a 9x5 inch loaf pan.
4.Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more.
7. Quiche Lorraine
6 servings
Prep: 20 minutes
Bake: 1 hour
Cook: 10 minutes
Ingredients
· Pastry for Single-Crust Pie
· 8 slices bacon
· 1 medium onion, thinly sliced
· 4 beaten eggs
· 1 cup half-and-half or light cream
· 1 cup milk
· 1/4 teaspoon salt
· Dash ground nutmeg
· 1-1/2 cups shredded Swiss cheese (6 ounces)
· 1 tablespoon all-purpose flour
· tomato wedges
· fresh parsley
Directions
1. Prepare Pastry for Single-Crust Pie. Line the unpricked pastry shell with a double thickness of heavy duty foil. Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F. (Pie shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)
2. Meanwhile, in a large skillet cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon finely; set aside. Cook sliced onion in reserved drippings over medium heat until tender but not brown; drain.
3. In a medium mixing bowl stir together the eggs, half-and-half, milk, salt, and nutmeg. Stir in the crumbled bacon and onion. Toss together shredded cheese and flour. Add to egg mixture; mix well.
4. Pour egg mixture into the hot, baked pastry shell. Bake in the 325 degrees F oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand 10 minutes. Garnish with tomatoes and parsley before serving. Makes 6 servings.
5. Pastry for Single-Crust Pie: In a medium bowl stir together -1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, 1 tablespoon at a time, until all is moistened (use 4 or 5 tablespoons total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed.
8. World's Best Lasagna
Submitted by: JohnchandlerRated: 5 out of 5 by 2274 members Prep Time: 30 MinutesCook Time: 2 Hours 30 Minutes Ready In: 3 Hours 15 MinutesYields: 12 servings
"Filling and satisfying lasagna with sausage, ground beef and three types of cheese."
INGREDIENTS:
1 pound sweet Italian sausage3/4 pound lean ground beef1/2 cup minced onion2 cloves garlic, crushed1 (28 ounce) can crushed tomatoes2 (6 ounce) cans tomato paste2 (6.5 ounce) cans canned tomato sauce1/2 cup water2 tablespoons white sugar1 1/2 teaspoons dried basil leaves1/2 teaspoon fennel seeds 1 teaspoon Italian seasoning1 tablespoon salt1/4 teaspoon ground black pepper4 tablespoons chopped fresh parsley12 lasagna noodles16 ounces ricotta cheese1 egg1/2 teaspoon salt3/4 pound mozzarella cheese, sliced3/4 cup grated Parmesan cheese
DIRECTIONS:
1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
I hope this help. Blessings,
Mercy
Chicken Breast Bundles with Cranberry Chutney
Chicken Breast Bundles with Cranberry Chutney
Pretty enough for a holiday meal--easy enough for a weeknight supper. A microwaved chutney makes it extra special.
Prep Time: 45 Min
Total Time: 1 Hr 5 Min
Makes: 8 servings
INGREDIENTS
Cranberry Chutney
1 1/2 cups fresh or frozen cranberries
1 medium pear, peeled, chopped
1/2 cup packed brown sugar
1/3 cup raisins
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 cup water
1 tablespoon vinegar
Bundles
1/4 cup butter or margarine
8 boneless skinless chicken breasts (about 4 oz each)
1/4 teaspoon pepper
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 package (4 oz) garlic-and-herb spreadable cheese
1 egg, beaten, if desired
DIRECTIONS
1. In 1 1/2-quart microwavable bowl, mix chutney ingredients; cover with microwavable waxed paper. Microwave on High 5 to 8 minutes, stirring twice, until cranberries pop open. Set aside to thicken and cool.
2. Meanwhile, heat oven to 375°F. Lightly spray large cookie sheet with cooking spray. In 12-inch skillet, melt butter over medium heat. Sprinkle chicken breasts with pepper; add to skillet. Cook 8 to 10 minutes or until well browned on all sides. Set aside to cool slightly.
3. If using crescent rolls: Unroll both cans of dough; separate into 8 rectangles. Press each into 6x4-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll both cans of the dough; cut into 8 rectangles. Press each into 6x4-inch rectangle.
4. Spread cheese evenly in center of each dough rectangle; place chicken over cheese. Bring corners of dough together over chicken and press to seal; place on cookie sheet.
5. Bake 18 to 22 minutes or until deep golden brown, brushing lightly with egg during last 5 minutes of baking time. Stir chutney; serve with warm chicken bundles.
From Pillsbury.com
Chicken Breast Bundles with Cranberry Chutney
Pretty enough for a holiday meal--easy enough for a weeknight supper. A microwaved chutney makes it extra special.
Prep Time: 45 Min
Total Time: 1 Hr 5 Min
Makes: 8 servings
INGREDIENTS
Cranberry Chutney
1 1/2 cups fresh or frozen cranberries
1 medium pear, peeled, chopped
1/2 cup packed brown sugar
1/3 cup raisins
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 cup water
1 tablespoon vinegar
Bundles
1/4 cup butter or margarine
8 boneless skinless chicken breasts (about 4 oz each)
1/4 teaspoon pepper
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 package (4 oz) garlic-and-herb spreadable cheese
1 egg, beaten, if desired
DIRECTIONS
1. In 1 1/2-quart microwavable bowl, mix chutney ingredients; cover with microwavable waxed paper. Microwave on High 5 to 8 minutes, stirring twice, until cranberries pop open. Set aside to thicken and cool.
2. Meanwhile, heat oven to 375°F. Lightly spray large cookie sheet with cooking spray. In 12-inch skillet, melt butter over medium heat. Sprinkle chicken breasts with pepper; add to skillet. Cook 8 to 10 minutes or until well browned on all sides. Set aside to cool slightly.
3. If using crescent rolls: Unroll both cans of dough; separate into 8 rectangles. Press each into 6x4-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll both cans of the dough; cut into 8 rectangles. Press each into 6x4-inch rectangle.
4. Spread cheese evenly in center of each dough rectangle; place chicken over cheese. Bring corners of dough together over chicken and press to seal; place on cookie sheet.
5. Bake 18 to 22 minutes or until deep golden brown, brushing lightly with egg during last 5 minutes of baking time. Stir chutney; serve with warm chicken bundles.
From Pillsbury.com
Cornbread Pot Pie
Cornbread Pot Pie by Mitzi Biney.
This is a family favorite! It's easy and quick to make. Great school night dinner and kids love it (my picky 4 year old even asks for more!!) Enjoy!
1 lb. cooked chicken breast, shredded or cubed (I prefer shredded)
1 can corn
1 can Campbell's cream of chicken soup
1 cup shredded cheddar cheese (more or less to taste)
1 pkg. Jiffy corn muffin mix
1 egg
3/4 c. low fat or skim milk
Preheat oven to 400 degrees. Mix corn muffin mix, milk and egg together in a large mixing bowl, set aside. Combine chicken, corn, 1/2 c. of the cheese and soup in a 4x4 glass casserole dish. Mix well. Spread evenly on bottom of dish. Pour corn bread mixture over chicken mixture. Bake on 400 degrees for 30 minutes or until cornbread topping is brown and inserted toothpick comes out clean. Sprinkle remaining cheese on top and let melt. Serves 4-6 people
Cornbread Pot Pie by Mitzi Biney.
This is a family favorite! It's easy and quick to make. Great school night dinner and kids love it (my picky 4 year old even asks for more!!) Enjoy!
1 lb. cooked chicken breast, shredded or cubed (I prefer shredded)
1 can corn
1 can Campbell's cream of chicken soup
1 cup shredded cheddar cheese (more or less to taste)
1 pkg. Jiffy corn muffin mix
1 egg
3/4 c. low fat or skim milk
Preheat oven to 400 degrees. Mix corn muffin mix, milk and egg together in a large mixing bowl, set aside. Combine chicken, corn, 1/2 c. of the cheese and soup in a 4x4 glass casserole dish. Mix well. Spread evenly on bottom of dish. Pour corn bread mixture over chicken mixture. Bake on 400 degrees for 30 minutes or until cornbread topping is brown and inserted toothpick comes out clean. Sprinkle remaining cheese on top and let melt. Serves 4-6 people