Tuesday, January 18, 2011

Make Ahead Madness!

Last year, our family vacation took us to Colorado. We had a condo with a full kitchen, so I brought pre-made, frozen meals with us. They stayed frozen, or mostly so, for the drive. It was so convenient to have them there! It meant that I could actually BE on vacation, without having to cook, and that we didn't spend a fortune on eating out. To that end, for this year's trip, I think I'll cook double, and freeze half of everything for our trip. You should try it! It's quite fun!

Monday: Pumpkin Waffles, fresh fruit, bacon

Tuesday: Chicken Enchiladas, mexican salad

Mexican Salad:

4 cups shredded romaine lettuce
1 can corn
1/2 cup salsa
1 can black or pinto beans, drained
4-5 green onions, thinly sliced

Place 1 cup lettuce on each of 4 plates. Mix remaining ingredients and divide evenly on top of lettuce. Serve cold. (By the way, I love this salad for lunch too!)

Make ahead: double the chicken enchiladas, and freeze half in a disposable pan.

Wednesday: Chili Grande, cornbread

Chili Grande

1 lb ground beef or ground turkey, or a combo thereof, uncooked
2 cans chili beans
2 cans stewed tomatoes
1 green pepper, chopped
1 onion, chopped
1 envelope (1/4 C.) taco seasoning

Place all ingredients in crockpot. Stir well. Cook on low 8 hours, or on low 2 hours and on high 4 hours. Serve topped with sour cream, cheddar cheese, green onions, or crumbled tortilla chips, if desired. (double the recipe and freeze half, if desired)

Thursday: Creamy Chicken and Rice Casserole, spinach salad

(make ahead: make 2...freeze one in a foil cake pan)

Friday: BBQ Pulled Pork Sandwiches, fruit salad, baked potato chips

make ahead: double the BBQ pork; freeze in baggies

Saturday: Deep Dish Pizza

make ahead: double the pizza, bake half way, then wrap tightly and freeze.

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