Question:
I am going on a trip to a beach house in a couple weeks and there aren't very many places to eat around so I decided to make a few meals ahead of time and just heat them in the oven. Are there any website or recipes any one knows of?
Answer:
When you feel like cooking, take advantage of your energy and put together a few meals that will feed your family for days. These make ahead meals are easy, delicious, and nutritious.
Make sure that you cool the food you are going to store very quickly. You can use an ice water bath or place the baking dish or skillet in the refrigerator until the food is cold. Then cover or wrap the food well and be sure to label the food so you know what you've got in your treasure trove! Store the food in the refrigerator, or freeze for longer storage; then all you have to do is heat it. What luxury.
Most casseroles, soups, and marinated meats take very well to this type of cooking. Just be sure that the meats you use are either fully cooked when refrigerated, or not cooked at all. Partially cooking meats then refrigerating them is just asking for trouble. To adapt a recipe that doesn't give you make-ahead instructions, just assemble it up to the final cooking time, then refrigerate. The baking time will be a bit longer when the food is right out of the refrigerator; figure 1/3 more time, but watch carefully in the final minutes!
You could also think about packaging casseroles or soups in individual serving containers, then your busy family can pull out a healthy meal and eat in minutes, whenever they're in the mood. Enjoy.
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Pecan-Crusted Orange Curry Chicken.
Ingredients:
4 boneless, skinless chicken breasts, trimmed
1 teaspoon curry powder
1 tablespoon butter
2 tablespoons frozen orange juice concentrate
1/2 cup mayonnaise
1/2 teaspoon salt
1 cup panko (Japanese-style) bread crumbs
1/2 cup pecans, finely chopped
1/4 cup dried cherries, finely chopped
2 tablespoons canola oil
Preparation and freezing directions:
1. Rinse chicken with cold water and pat dry with paper towels. Place chicken in a large zip-top plastic bag and set aside. In a dry skillet, heat curry powder over medium heat until curry just becomes fragrant, then add butter.
2. When butter has melted, remove from heat and stir in orange juice concentrate. Transfer orange juice mixture to a small bowl. When cooled, stir in mayonnaise and salt. Pour curry mixture over chicken in plastic bag. Squeeze out air and seal.
3. In a small bowl, combine panko bread crumbs, pecans, dried cherries and oil and mix well. Transfer bread crumb mixture to a small zip-top plastic bag and squeeze out air and seal. Place sealed bag with chicken and sealed bag with bread crumbs in large freezer bag. Seal and freeze.
Thawing and cooking instructions:
Thaw chicken breasts completely in refrigerator. Preheat oven to 375 degrees F. Empty bread crumb mixture onto a plate. Press chicken breasts into bread crumbs to coat. Place on a baking sheet that has been lightly sprayed with cooking spray. Bake for about 20 minutes or until an instant-read thermometer inserted in center of chicken breast registers 170 degrees F. Serve hot.
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Meatballs and Tomato Gravy
For tomato gravy:
1 (24-ounce) jar marinara sauce
1/2 cup red wine
1/2 cup reduced-sodium beef broth
2 teaspoons dried oregano
2 teaspoons crushed garlic
For meatballs:
1/2 cup Italian bread crumbs
1/3 cup evaporated milk
1 pound ground beef
1/4 cup grated Parmesan cheese
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/2 teaspoon black pepper
Hot cooked pasta
Grated Parmesan cheese (optional)
Preparation and freezing directions:
1. For tomato gravy, in a large straight-side skillet, combine marinara, wine, broth, oregano and garlic. Simmer, uncovered, on low to medium heat while you prepare meatballs.
2. For meatballs, in a large bowl, combine bread crumbs and milk and soak for 5 minutes. Add ground beef, Parmesan cheese, Italian seasoning, salt and pepper, mixing well. Wet your hands to keep mixture from sticking to them and roll into 1-1/2-inch meatballs (you should have about 30).
3. Raise heat under sauce to medium. When sauce is almost boiling, carefully drop meatballs into sauce. Cover and cook for 10 minutes. Remove lid. Simmer for 5 minutes more.
4. Serve over hot cooked pasta or prepare to freeze. If freezing, cool for 20 to 25 minutes. Transfer to freezer container and cover loosely with aluminum foil. Cool completely in refrigerator. Once cool, remove foil and cover tightly with lid. Label and freeze.
Thawing and reheating instructions:
Thaw meatballs completely in refrigerator. Transfer to a large skillet and bring to a boil. If necessary, thin sauce with beef broth. Serve with hot cooked pasta. Sprinkle with grated Parmesan cheese, if using.
