4 Make-Ahead Meals for Busy Parents

No time to prepare fresh meals for dinner? Make your life easier with these make-ahead meals that can be stored in the fridge and will last for a few days.

Shakshuka

Ingredients: 6 eggs, 1 tablespoon oil, ½ cup onions, 1 cup red bell peppers, 3 cloves garlic, 5 chopped tomatoes, 1 teaspoon black pepper, ½ teaspoon sea salt; ½ teaspoon each of dried oregano, thyme, cumin, paprika, red pepper flakes; ¼ teaspoon each of cayenne pepper and onion powder, and 2 tablespoons fresh cilantro

Preparation: Preheat oven to 400°F. on a skillet, heat oil, onions, bell peppers, and garlic for 3 to 5 minutes. Then add tomatoes and the spices. Simmer then stir for 6 minutes until the mixture thickens. Create six holes and crack eggs in each. Place the skillet in the oven and bake for 5 minutes. Garnish with cilantro then serve or store.

Fresh Spring Rolls

Ingredients: 20 pieces shrimp, ¼ cup fish sauce, 5 lettuce leaves, 1 cup uncooked vermicelli, 10 pieces round rice papers, and 1 cup each of Thai basil leaves, mint leaves, julienned carrots, and seeded julienned cucumber

Preparation: Boil shrimp for 3 minutes, then run under the cold water and pat-dry before removing the shells and tails. Place the lettuce on a plate while boiling water in a pot. Remove water from heat, add noodles, and let sit for 10 minutes. Drain and place noodles in a separate bowl. Place all the other ingredients in separate plates or bowls.

Dip a rice sheet into water, place on a plate, then add basil leaves, mint leaves, carrots and cucumber, noodles, lettuce, and shrimp. Fold and roll up. Do this for the other rice sheets, then serve with fish sauce.

Chicken and Potatoes with Mustard

Ingredients: 1 pound potatoes, 4 cups skinless chicken from rotisserie, 1 tablespoon Dijon mustard, 1 teaspoon honey, 2 tablespoons white wine vinegar, 1 clove garlic, 1 teaspoon black pepper, 1 ½ teaspoon kosher salt, ½ bunch stemmed watercress, 2 tablespoons drained capers, and 6 tablespoons olive oil

Preparation: Boil potatoes in a saucepan with water and salt. Simmer for 20 minutes, drain, then set aside. In a bowl, whisk vinegar, mustard, honey, garlic, salt, and pepper. Whisk away the oil until mixture becomes a vinaigrette. Cut the potatoes in half and combine with the chicken. Add vinaigrette and capes then toss before folding in the watercress.

Potato and Sausage Pockets

Ingredients: ½ pound sliced potatoes, ½ pound sliced mushrooms, 6 ounces cooked and sliced chicken sausages, 10 ounces chopped spinach, 4 ounces cheddar cheese, 1 pound whole-wheat pizza dough, 2 tablespoons olive oil, flour, black pepper and kosher salt

Preparation: Preheat oven to 400°F. Toss mushrooms, sausages, potatoes, oil, salt and pepper in a rimmed baking sheet. Roast for 20 to 25 minutes until potatoes are tender. Cool before transferring to a bowl and folding in the spinach and cheese. Divide the pizza dough into 6 pieces on a floured surface, then spoon the mixture in the dough. Fold to form a semicircle then seal. Place the dough in a baking sheet and bake for 20 to 25 minutes.

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