Make-Ahead Meals
Big Batch Soups • Freezer Pleasers • Double-Duty Meals
MAKE-AHEAD MEALS: BIG BATCH SOUPS
Loaded Potato Soup
Prep: 12 min.
Cook: 35 min.
Makes 13 cups
“With two teenagers involved in several time-consuming activities, Monday is the only night of the week I can bank on my entire family for dinner. This is one of their favorite soups, so I seize the chance with them all at the table and serve something they love. After dinner, we pack up the leftovers in single servings for lunches or evenings when our schedules don’t mesh.”
—Elizabeth T., Foods Editor
5 large baking potatoes
¼ cup butter or margarine
1 medium onion, chopped
⅓ cup all-purpose flour
1 qt. half-and-half
3 cups milk
1 tsp. salt
⅛ tsp. ground white pepper
1¼ cups (5 oz.) shredded Cheddar cheese
8 fully cooked bacon slices, crumbled
Garnish: sliced green onions
1. Prick each potato several times with a fork. Arrange potatoes 1 inch apart in on paper towels. Microwave at HIGH about 20 minutes, turning and rearranging after 10 minutes. Let cool.
2. Peel potatoes, and coarsely mash with a fork.
3. Melt butter in a Dutch oven over medium heat; add onion, and sauté until tender. Add flour, stirring until smooth. Stir in potatoes, half-and-half, and next 3 ingredients; cook over low heat about 15 minutes or until thoroughly heated.
4. Top each serving with cheese and bacon. Garnish, if desired.
Storage Note: Refrigerate leftovers in an airtight container up to 3 days.
MENU IDEA FOR 10
• Loaded Potato Soup
• Breadsticks
GROCERIES NEEDED
Check staples: butter, all-purpose flour, milk, salt, ground white pepper
• 5 large baking potatoes (about 4½ lb.)
• 1 medium onion
• 1 qt. half-and-half
• 1¼ cups (5 oz.) shredded Cheddar cheese
• 8 fully cooked bacon slices
• 1 bunch green onions
• Breadsticks
PER 1⅓ CUPS SOUP: CALORIES 421 (52% from fat); FAT 24.1g (sat 14.7g, mono 6.3g, poly 0.9g); PROTEIN 13g; CARB 39g; FIBER 2.3g; CHOL 74mg; IRON 0.9mg; SODIUM 491mg; CALC 301mg
MAKE-AHEAD MEALS: BIG BATCH SOUPS
Italian-Style Beef-and-Pepperoni Soup
Prep: 25 min.
Cook: 45 min.
Makes 10 cups
“My 8-year-old requests seconds and eats every drop. Like so many soups, it’s even better the second time around.”
—Karen I., Corinth, MS
1 lb. extra-lean ground beef
3 oz. sliced turkey pepperoni
Vegetable cooking spray
1 cup sliced fresh mushrooms
1 green bell pepper, chopped
1 bunch green onions, chopped
1 tsp. bottled minced garlic
1 tsp. olive oil
1 (28-oz.) can crushed tomatoes
1 (32-oz.) container chicken broth
2 Tbsp. tomato paste
1 tsp. dried basil or 1 Tbsp. chopped fresh basil
1 tsp. dried oregano or 1 Tbsp. chopped fresh oregano
1 tsp. ground pepper
Garnishes: grated Parmesan cheese, sliced fresh basil
1. Cook ground beef and pepperoni in a Dutch oven coated with cooking spray over medium-high heat, stirring until beef crumbles and is no longer pink. Drain and pat dry with paper towels. Wipe Dutch oven clean.
2. Sauté mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes.
3. Stir in beef mixture, crushed tomatoes, and next 5 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. Garnish, if desired.
Storage Note: Refrigerate leftovers in an airtight container up to 3 days, or freeze up to 1 month.
MENU IDEA FOR 6
• Italian-Style Beef-and-Pepperoni Soup
• Parmesan toast
GROCERIES NEEDED
Check staples: Vegetable cooking spray, bottled minced garlic, olive oil, dried basil, dried oregano, pepper, grated Parmesan cheese (optional)
• 1 lb. extra-lean ground beef
• 3 oz. sliced turkey pepperoni
• 1 (8-oz.) package sliced fresh mushrooms
• 1 green bell pepper
• 1 bunch green onions
• 1 (28-oz.) can crushed tomatoes
• 1 (32-oz.) container chicken broth
• 1 (4½-oz.) tube tomato paste
• 1 bunch fresh basil (optional)
• Italian bread
PER 1⅔ CUPS SOUP: CALORIES 266 (37% from fat); FAT 10.8g (sat 3.3g, mono 4.1g, poly 0.8g); PROTEIN 24.8g; CARB 15.8g; FIBER 4g; CHOL 52mg; IRON 4.4mg; SODIUM 1561mg; CALC 86mg
MAKE-AHEAD MEALS: BIG BATCH SOUPS
Chunky Steak and Vegetable Soup
Prep: 15 min.
Cook: 8 hrs., 36 min.
Makes 16 cups
This slow-cooked meal makes a lot so it’s perfect when friends stay over unexpectedly for supper. Adding the peas and corn toward the end of cooking keeps them from getting too soft.
2 lb. top round steak, cut into 1-inch cubes
⅓ cup all-purpose flour
3 Tbsp. vegetable oil
6 cups water
5 small baking potatoes, cut into ½-inch cubes
3 carrots, sliced
2 small onions, chopped
1 celery rib, chopped
1 (6-oz.) can tomato paste
2 Tbsp. beef bouillon granules
1 to 2 tsp. pepper
1 cup frozen sweet peas, thawed
1 (16-oz.) can whole kernel corn, drained
1. Place steak in a zip-top freezer bag; add flour, and toss to coat. Brown steak in hot oil in a large skillet over medium-high This soup does not freeze well. heat 5 to 6 minutes or until browned. Drain well.
2. Combine steak, 6 cups water, and next 7 ingredients in a 7-qt. slow cooker. Cover and cook on HIGH 8 hours.
3. Stir in peas and corn; cover and cook on HIGH 30 more minutes.
Storage Note: Refrigerate leftovers in an airtight container up to 4 days. Add water to thin soup when reheating, if necessary. (This soup does not freeze well.)
MENU IDEA FOR 8
• Chunky Steak and Vegetable Soup
• Whole grain crackers
GROCERIES NEEDED
Check staples: all-purpose flour, vegetable oil, beef bouillon granules, pepper
• 2 lb. top round steak
• 5 small baking potatoes
• 3 carrots
• 2 small onions
• 1 bunch celery
• 1 (6-oz.) can tomato paste
• 1 (10-oz.) package frozen sweet peas
• 1 (16-oz.) can whole kernel corn
• 1 box whole grain crackers
PER 2 CUPS SOUP: CALORIES 442 (30% from fat); FAT 14.8g (sat 4.2g, mono 6.2g, poly 2.7g); PROTEIN 30.4g; CARB 45.8g; FIBER 6.2g; CHOL 46mg; IRON 4.5mg; SODIUM 549mg; CALC 54mg
MAKE-AHEAD MEALS: BIG BATCH SOUPS
Broccoli, Ham, and Cheese Soup
Prep: 20 min.
Cook: 7 hrs., 30 min.
Makes 12 cups
This decadent soup will have your children happily eating their broccoli. We pureed half the soup to make a thicker consistency. If you prefer a chunkier soup, don’t puree it.
5 large baking potatoes, peeled and cubed
1 medium onion, chopped
2 (14-oz.) cans chicken broth
1 (12-oz.) package diced cooked ham
1½ cups broccoli florets
2 tsp. bottled minced garlic
½ tsp. salt
¾ tsp. pepper
2 cups whipping cream
2 cups (8 oz.) shredded sharp Cheddar cheese
Shredded Cheddar cheese (optional)
1. Combine first 8 ingredients in a 5-qt. slow cooker. Cover and cook on HIGH 1 hour; reduce heat to LOW and cook 6 hours or until potatoes are tender.
2. Process half of soup mixture in a food processor until smooth. Return pureed soup, whipping cream, and 2 cups cheese to slow cooker. Cover and cook on LOW 30 more minutes or until thoroughly heated. Top with additional shredded Cheddar cheese, if desired.
Storage Note: Refrigerate leftovers in an airtight container up to 3 days, or freeze up to 1 month.
MENU IDEA FOR 8
• Broccoli, Ham, and Cheese Soup
• Crusty rolls
GROCERIES NEEDED
Check staples: bottled minced garlic, salt, pepper
• 5 large baking potatoes (about 4½ lb.)
• 1 medium onion
• 2 (14-oz.) cans chicken broth
• 1 (12-oz.) package diced cooked ham
• 1½ cups broccoli florets
• 2 cups whipping cream
• 2 cups (8 oz.) shredded sharp Cheddar cheese
• Additional shredded sharp Cheddar cheese (optional)
• 8 crusty rolls
PER 1½ CUPS SOUP: CALORIES 580 (49% from fat); FAT 31.7g (sat 18.6g, mono 0.8g, poly 0.3g); PROTEIN 19.3g; CARB 53.7g; FIBER 3.7g; CHOL 131mg; IRON 1.3mg; SODIUM 1425mg; CALC 222mg
MAKE-AHEAD MEALS: BIG BATCH SOUPS
Cowboy Chili
Prep: 5 min.
Cook: 43 min.
Makes 16 cups
It won’t take long to rustle up the kids for a bowl of this hearty chili. It’s not spicy so serve it with hot sauce if you like. Leftovers are great spooned into a hot, buttered baked potato. Kids might prefer turning it into a chili-cheese dog.
1 lb. ground pork sausage
1 large onion, chopped
4 (16-oz.) cans dark red kidney beans, drained and rinsed
4 (14.5-oz.) cans chili-style diced tomatoes
3 (8-oz.) cans tomato sauce
2 (11-oz.) cans Mexican-style corn, drained
3 Tbsp. chili powder
1 tsp. pepper
1. Cook sausage and onion in a Dutch oven over medium-high heat, stirring until meat crumbles and is no longer pink. Drain and pat dry with paper towels. Wipe Dutch oven clean, and return sausage mixture to pan.
2. Stir beans and remaining 5 ingredients into sausage mixture. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
Storage Note: Refrigerate leftovers in an airtight container up to 4 days, or freeze up to 1 month.
Nutrition Note: Wiping out the Dutch oven with paper towels after cooking the sausage is a great way to eliminate unnecessary fat.
MENU IDEA FOR 8
• Cowboy Chili
• Baked tortilla chips
GROCERIES NEEDED
Check staples: chili powder, pepper
• 1 lb. ground pork sausage
• 1 large onion
• 4 (16-oz.) cans dark red kidney beans
• 4 (14.5-oz.) cans chili-style diced tomatoes
• 3 (8-oz.) cans tomato sauce
• 2 (11-oz.) cans Mexican-style corn
• Baked tortilla chips
PER 2 CUPS SOUP: CALORIES 450 (33% from fat); FAT 16.5g (sat 5.1g, mono 6.9g, poly 2.3g); PROTEIN 21.9g; CARB 56.4g; FIBER 13.1g; CHOL 41mg; IRON 4.3mg; SODIUM 2321mg; CALC 129mg
MAKE-AHEAD MEALS: BIG BATCH SOUPS
Easy Cheesy Kielbasa with Beans
Prep: 10 min.
Cook: 45 min.
Makes 20 cups
“If I know a full day of errands is going to keep me away from home until late in the day, I make this recipe in the slow cooker. I prepare it early in the morning, through Step 1, and transfer the sausage and ground chuck mixture to a 6-qt. slow cooker. I’ll add the remaining ingredients except the cheese, and cook on low for 8 hours. I come home to the most wonderful aroma, and all I have to do is stir in the cheese.”
—Lorene C., Columbus, GA
1 lb. ground chuck
1 large green bell pepper, diced
1 large onion, chopped
1 lb. kielbasa or smoked sausage, thinly sliced
4 (16-oz.) cans pinto beans, undrained
4 (15-oz.) cans pork and beans, undrained
2 (10¾-oz.) cans tomato soup
1 (14½-oz.) can diced tomatoes, undrained
1 (10-oz.) can diced tomato and green chiles, undrained
½ tsp. pepper
2 cups (8 oz.) shredded Cheddar cheese
1. Cook first 3 ingredients in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink. Remove from pot, and drain. Brown sausage in Dutch oven over medium-high heat; drain on paper towels, and wipe Dutch oven clean with a paper towel. Return sausage and ground chuck mixture to Dutch oven.
2. Stir in pinto beans and next 5 ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Stir in cheese.
Storage Note: Refrigerate leftovers in an airtight container up to 3 days, or freeze up to 1 month.
MENU IDEA FOR 12
• Easy Cheesy Kielbasa with Beans
• Corn sticks or muffins
• Slaw
GROCERIES NEEDED
Check staples: pepper
• 1 lb. ground chuck
• 1 large green bell pepper
• 1 large onion
• 1 lb. kielbasa or smoked sausage
• 4 (16-oz.) cans pinto beans
• 4 (15-oz.) cans pork and beans
• 2 (10¾-oz.) cans tomato soup
• 1 (14½-oz.) can diced tomatoes
• 1 (10-oz.) can diced tomato and green chiles
• 2 cups (8 oz.) shredded Cheddar cheese
• 12 deli corn muffins
• 3 pt. deli slaw
PER 1⅔ CUPS SOUP: CALORIES 593 (38% from fat); FAT 25.2g (sat 10.6g, mono 10g, poly 1.6g); PROTEIN 31.2g; CARB 61g; FIBER 15.2g; CHOL 72mg; IRON 6.2mg; SODIUM 1895mg; CALC 264mg
MAKE-AHEAD MEALS: BIG BATCH SOUPS
Quick Shrimp Chowder
Prep: 15 min.
Cook: 20 min.
Makes 10 cups
“My kids call this a ‘keeper’ soup. I’ll admit I was surprised that most of this soup is made from store-bought soup and milk and is still so yummy. I think sautéing the onions in butter is the secret to making it taste homemade.”
—Monica B., Conway, SC
2 Tbsp. butter or margarine
1 medium onion, chopped
2 (10¾-oz.) cans cream of potato soup
3½ cups milk
¼ tsp. ground red pepper
1½ lb. medium-size frozen raw shrimp in shells, peeled and deveined
1 cup (4 oz.) shredded Monterey Jack cheese
Garnish: chopped fresh parsley
1. Melt butter in a Dutch oven over medium heat; add onion, and sauté until tender.
2. Stir in cream of potato soup, milk, and pepper; bring to a boil. Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink. Stir in cheese until melted. Garnish, if desired. Serve immediately.
Storage Note: Refrigerate leftovers in an airtight container up to 4 days, or freeze up to 1 month.
Shopping Tip: Look for “easy peel” shrimp in your grocer’s freezer section. The shells have been pre-cut down the length of each shrimp, making it almost effortless to slip off the peel and remove the vein, too.
MENU IDEA FOR 8
• Quick Shrimp Chowder
• Oyster crackers
GROCERIES NEEDED
Check staples: butter, milk, ground red pepper
• 1 medium onion
• 2 (10¾-oz.) cans cream of potato soup
• 1½ lb. medium-size frozen raw shrimp in shells
• 1 cup (4 oz.) shredded Monterey Jack cheese
• 1 bunch fresh parsley (optional)
• 1 package oyster crackers
PER 1¼ CUPS SOUP: CALORIES 300 (42% from fat); FAT 14g (sat 8g, mono 3.1g, poly 1g); PROTEIN 25.6g; CARB 16.5g; FIBER 0.8g; CHOL 166mg; IRON 2.4mg; SODIUM 814mg; CALC 286mg
MAKE-AHEAD MEALS: BIG BATCH SOUPS
Beans with Smoked Sausage
Prep: 10 min.
Cook: 8 hrs., 15 min.
Makes 10 cups
“I used to think dried beans had to be soaked overnight before cooking. Honestly, after my kids are in bed, I’m exhausted and would just forget. This recipe is great. It’s healthy and the beans don’t have to soak.”
—Dorothy H., Huntsville, AL
2 lb. smoked turkey sausage, cut into 1½-inch pieces
1 Tbsp. vegetable oil
⅓ cup minced onion or shallots
1½ tsp. bottled minced garlic
2 cups dried navy, great Northern, or other dried white beans
2 cups water
1 Tbsp. dried or ¼ cup minced fresh thyme
1 tsp. celery seeds
¼ tsp. pepper
2 (14.5-oz.) cans chicken broth
Garnish: fresh thyme sprigs
1. Brown sausage in a large skillet over medium-high heat; drain on paper towels. Add oil to skillet, and place over medium-high heat until hot. Add onion and garlic; sauté until tender.
2. Sort and wash beans. Combine sausage, onion, beans, water, and next 4 ingredients in a 5-qt. slow cooker. Cover and cook on HIGH 8 hours or until beans are tender. Garnish, if desired.
Storage Note: Refrigerate leftovers in an airtight container up to 5 days, or freeze up to 1 month.
Preparation Tip: To sort and wash beans, place them in a colander and rinse thoroughly under cold running water while removing any discolored beans or debris.
MENU IDEA FOR 8
• Beans with Smoked Sausage
• Spinach salad with poppy seed dressing
GROCERIES NEEDED
Check staples: vegetable oil, bottled minced garlic, dried thyme, celery seeds, pepper
• 2 lb. smoked turkey sausage
• 1 small onion or 3 shallots
• 1 lb. dried navy, great Northern, or other dried white beans
• 2 (14.5-oz.) cans chicken broth
• Fresh thyme (optional)
• 1 (10-oz.) package fresh spinach
• Poppy seed dressing
PER 1¼ CUPS SOUP: CALORIES 390 (34% from fat); FAT 14.8g (sat 3.3g, mono 4.9g, poly 4.2g); PROTEIN 27.6g; CARB 36.9g; FIBER 13g; CHOL 79mg; IRON 4.9mg; SODIUM 1737mg; CALC 124mg
MAKE-AHEAD MEALS: BIG BATCH SOUPS
Mexican Lime-Chicken Soup
Prep: 13 min.
Cook: 20 min.
Makes 12 cups
“If I know I have to use chopped vegetables in meals like this one several times during the week, I chop them all at once and then store them in zip-top bags. It’s a grind doing it, but it pays off in the long run.”
—Betsy B., Warrenton, VA
2 Tbsp. vegetable oil
1 large red bell pepper, chopped
1 large onion, chopped
1 tsp. bottled minced garlic
2 (14.5-oz.) cans Mexican-style stewed tomatoes, drained and chopped
2 limes
4 (14-oz.) cans chicken broth
3 cups chopped cooked chicken
¼ cup chopped fresh cilantro
1 Tbsp. chopped fresh or pickled jalapeño pepper
¼ tsp. salt
¼ tsp. pepper
Toppings: shredded Cheddar cheese, sour cream (optional)
Garnish: lime wedges
1. Heat oil in a Dutch oven over medium-high heat. Add bell pepper, onion, and garlic; sauté 3 minutes or until vegetables are tender. Stir in tomatoes, and cook 2 minutes. Cut limes in half crosswise. Squeeze lime juice directly into vegetable mixture; add lime shells and chicken broth to soup. Bring to a boil; reduce heat, and simmer 10 minutes.
2. Remove and discard lime shells. Stir in chicken, cilantro, jalapeño, salt, and pepper. Cook 5 minutes or until thoroughly heated. Serve with toppings and garnish, if desired.
Storage Note: Refrigerate leftovers in an airtight container up to 3 days, or freeze up to 1 month.
Cooking Tip: Simmering the lime shells in the soup imparts a fresh, citrus flavor with virtually no effort.
MENU IDEA FOR 6
• Mexican Lime-Chicken Soup
• Tortilla chips
• Chocolate chip cookies
GROCERIES NEEDED
Check staples: vegetable oil, bottled minced garlic, salt, pepper
• 1 large red bell pepper
• 1 large onion
• 2 (14.5-oz.) cans Mexican-style stewed tomatoes
• 2 limes
• 4 (14-oz.) cans chicken broth
• 3 cups chopped cooked chicken
• 1 bunch fresh cilantro
• 1 medium jalapeño pepper or pickled jalapeño pepper
• Shredded Cheddar cheese and sour cream (optional)
• Tortilla chips
• 1 package chocolate chip cookies
PER 2 CUPS SOUP: CALORIES 259 (42% from fat); FAT 12.1g (sat 1.9g, mono 3.8g, poly 3.2g); PROTEIN 23.7g; CARB 12.4g; FIBER 2g; CHOL 73mg; IRON 1.2mg; SODIUM 2075mg; CALC 31mg
MAKE-AHEAD MEALS: BIG BATCH SOUPS
Spicy Black-and-Red Bean Soup
Prep: 14 min.
Cook: 8 hrs.
Makes 10 cups
For kids and parents watching their weight, this vegetable soup is a great supper choice. It’s filling yet low in calories and fat. If you want a mellow flavor, use regular vegetable juice instead of spicy.
1½ cups chopped onion
1¼ cups sliced carrot
2 (10-oz.) cans chili-style diced tomatoes with green chiles
2 (5.5-oz.) cans spicy-hot or regular vegetable juice
1 (16-oz.) package frozen shoepeg white corn, thawed
1 (16-oz.) can kidney beans, drained
1 (15-oz.) can black beans, drained
1 (14-oz.) can low-sodium beef broth
1 tsp. bottled minced garlic
½ tsp. salt
1. Combine all ingredients in a 5-qt. slow cooker. Cover and cook on LOW 8 hours.
Storage Note: Refrigerate leftovers in an airtight container up to 5 days, or freeze up to 1 month.
MENU IDEA FOR 5
• Spicy Black-and-Red Bean Soup
• Cornbread crackers
GROCERIES NEEDED
Check staples: bottled minced garlic, salt
• 1 large onion
• 1 lb. carrots
• 2 (10-oz.) cans chili-style diced tomatoes with green chiles
• 2 (5.5-oz.) cans spicy-hot or regular vegetable juice
• 1 (16-oz.) package frozen shoepeg white corn
• 1 (16-oz.) can kidney beans
• 1 (15-oz.) can black beans
• 1 (14-oz.) can low-sodium beef broth
• 1 box cornbread crackers (such as Town House Bistro Cornbread Crackers)
PER 2 CUPS SOUP: CALORIES 250 (5% from fat); FAT 1.5g (sat 0g, mono 0g, poly 0.1g); PROTEIN 11.4g; CARB 48.8g; FIBER 11.2g; CHOL 0mg; IRON 2.2mg; SODIUM 1398mg; CALC 104mg
MAKE-AHEAD MEALS: FREEZER PLEASERS
Cheddar-Bacon Twice-Baked Potatoes
Prep: 30 min.
Cook: 2 hrs.
Other: 30 min.
Makes 6 servings
Pop these stuffed main-dish potatoes in the oven, and you’re free to help with homework.
6 medium-size baking potatoes
3 Tbsp. vegetable oil
1½ tsp. kosher salt
½ cup soft cream cheese
¼ cup butter or margarine, softened
⅓ cup milk
1 cup (4 oz.) shredded sharp Cheddar cheese
6 fully cooked bacon slices, crumbled
2 green onions, chopped
½ tsp. salt
½ tsp. pepper
1. Preheat oven to 425°. Prick potatoes several times with a fork; place in a large zip-top bag. Add oil and kosher salt; seal and turn bag to coat. Remove potatoes from bag, and place on a baking sheet. Bake at 425° for 1 hour or until tender. Remove from oven, and cool.
2. Cut a 3-inch-wide strip from top of each potato; discard strips. Scoop pulp into a large bowl, leaving shells intact. Mash pulp, cream cheese, butter, and milk with a potato masher; stir in cheese and remaining ingredients. Spoon into shells. Wrap each in aluminum foil; freeze in a large zip-top freezer bag up to 1 month.
3. Preheat oven to 350°. Remove desired number of potatoes from bag; unwrap and discard foil. Bake at 350° for 1 hour or until thoroughly heated.
To serve without freezing: Prepare recipe through Step 2, omitting wrapping and freezing process. Bake at 350° for 35 minutes or until thoroughly heated.
To microwave instead of bake: Microwave 1 potato at MEDIUM HIGH (70% power) for 6 minutes, or microwave 2 potatoes at MEDIUM HIGH for 8 minutes or until hot.
MENU IDEA FOR 6
• Cheddar-Bacon Twice-Baked Potatoes
• Chopped romaine salad with tomatoes
GROCERIES NEEDED
Check staples: vegetable oil, kosher salt, butter, milk, salt, pepper, salad dressing
• 6 medium-size baking potatoes (about 8 to 10 oz. each)
• 1 (8-oz.) container soft cream cheese
• 1 cup (4 oz.) shredded sharp Cheddar cheese
• 6 fully cooked bacon slices
• 1 bunch green onions
• 1 package torn romaine lettuce
• 2 tomatoes
PER ENTRÉE SERVING: CALORIES 471 (57% from fat); FAT 29.6g (sat 15.2g, mono 5.1g, poly 3.4g); PROTEIN 12.3g; CARB 40.1g; FIBER 4.2g; CHOL 63mg; IRON 2mg; SODIUM 998mg; CALC 200mg
MAKE-AHEAD MEALS: FREEZER PLEASERS
Cheese and Tamale Pie
Prep: 25 min.
Cook: 1 hr., 33 min.
Makes 8 servings
“My family is all about cheesy, crusty cornbread, so when they saw this emerge from the oven they were all smiles. Considering all I had to do was to pop it in the oven, I was smiling, too.”
—Kathleen P., Test Kitchens Staff
1 lb. ground chuck
1 large onion, chopped
1 large green bell pepper, chopped
½ cup salsa
1 (15.5-oz.) can pinto beans, drained
1 (14.5-oz.) can diced chili-style or regular tomatoes, drained
½ tsp. salt
½ cup chopped fresh cilantro
2 cups (8 oz.) shredded sharp Cheddar cheese, divided
1⅓ cups self-rising yellow cornmeal mix
1 cup milk
1 large egg, lightly beaten
1. Preheat oven to 400°. Cook first 3 ingredients in a large skillet, stirring until beef crumbles and is no longer pink. Drain and pat dry with paper towels. Return meat mixture to pan; stir in salsa, beans, tomatoes, and salt. Simmer 5 minutes. Stir in cilantro. Spoon mixture into a greased 11- x 7-inch baking dish. Sprinkle with 1 cup cheese.
2. Whisk together cornmeal, milk, and egg in a medium bowl. Stir in remaining 1 cup cheese. Spread batter over beef mixture. Bake at 400° for 20 minutes or until cornbread is lightly browned. Cool completely. Cover tightly with aluminum foil; freeze up to 3 months.
3. Preheat oven to 350°. Remove casserole from freezer; discard foil. Bake at 350° for 1 hour or until thoroughly heated.
To serve without freezing: Prepare recipe through Step 2, omitting covering and freezing procedure.
To thaw and bake: Thaw casserole overnight in refrigerator. Uncover and bake at 350° for 45 minutes or until thoroughly heated.
MENU IDEA FOR 8
• Cheese and Tamale Pie
• Guacamole salad
GROCERIES NEEDED
Check staples: salsa, salt, self-rising yellow cornmeal mix, milk, large egg
• 1 lb. ground chuck
• 1 large onion
• 1 large green bell pepper
• 1 (15.5-oz.) can pinto beans
• 1 (14.5-oz.) can diced chili-style or regular tomatoes (such as Del Monte Zesty Chili Style)
• 1 bunch fresh cilantro
• 2 cups (8 oz.) shredded sharp Cheddar cheese
• 2 (8-oz.) packages shredded iceberg lettuce
• 1 (8-oz.) package refrigerated, vacuum-packed prepared guacamole
PER ENTRÉE SERVING: CALORIES 431 (47% from fat); FAT 22.4g (sat 11.2g, mono 5.6g, poly 0.7g); PROTEIN 22.8g; CARB 32.7g; FIBER 5.5g; CHOL 95mg; IRON 3.3mg; SODIUM 988mg; CALC 360mg
MAKE-AHEAD MEALS: FREEZER PLEASERS
Anytime Chicken and Dressing
Prep: 25 min.
Cook: 1 hr., 5 min.
Makes 6 servings
“We love this recipe since it’s so much like Granny’s. Make or purchase cornbread that’s to your liking. We prefer cornbread that’s not sweet.”
—Brandi J., Birmingham, AL
¼ cup butter or margarine
7 green onions, chopped
2 celery ribs, chopped
10 cornbread muffins, crumbled (about 3½ cups)
½ (16-oz.) package herb-seasoned stuffing mix
5 cups chicken broth
1½ cups chopped cooked chicken
2 large eggs, lightly beaten
½ tsp. poultry seasoning
1. Melt butter in a large skillet over medium heat; add green onions and celery, and sauté 5 minutes or until tender.
2. Combine cornbread and remaining ingredients in a large bowl; add sautéed vegetable mixture, stirring well. Spoon dressing into a lightly greased 13- x 9-inch baking dish. Cover tightly with heavy-duty aluminum foil; freeze up to 2 months.
3. Preheat oven to 350°. Remove casserole from freezer; remove and discard foil. Bake at 350° for 1 hour or until lightly browned.
To bake without freezing: Prepare recipe through Step 2, omitting covering and freezing process. Bake at 350°, uncovered, for 45 minutes or until lightly browned.
To thaw and bake: Let casserole thaw overnight in refrigerator. Uncover and bake at 350° for 55 minutes or until lightly browned.
Side Dish Note: Sweet potato fries are easy and nutritious. Peel sweet potatoes and cut into ¼-inch strips. Toss with just enough oil to coat, and arrange in a single layer on a baking sheet coated with cooking spray. Bake at 425° for 20 minutes or until edges are lightly browned.
MENU IDEA FOR 6
• Anytime Chicken and Dressing
• Commercial cranberry-orange relish or cranberry sauce
• Sweet potato fries
GROCERIES NEEDED
Check staples: butter, 2 large eggs, poultry seasoning, vegetable oil
• 1 bunch green onions
• 1 bunch celery
• 10 cornbread muffins
• 1 (16-oz.) package herb-seasoned stuffing mix
• 5 cups chicken broth
• 1½ cups chopped cooked chicken
• Cranberry-orange relish or cranberry sauce
• 3 large sweet potatoes
PER ENTRÉE SERVING: CALORIES 512 (42% from fat); FAT 24.1g (sat 10.3g, mono 3g, poly 0.8g); PROTEIN 23.5g; CARB 49.8g; FIBER 3.3g; CHOL 175mg; IRON 3.5mg; SODIUM 2311mg; CALC 177mg
MAKE-AHEAD MEALS: FREEZER PLEASERS
Beef Lombardi
Prep: 20 min.
Cook: 1 hr., 2 min.
Makes 6 servings
This recipe offers the same robust Italian flavors and cheesy filling as a stuffed manicotti with a fraction of the hassle. Amy H. of Lafayette, CO, points out how nice it is that only 1 ingredient needs to be chopped.
1 lb. ground chuck
1 (14.5-oz.) can diced tomatoes, undrained
1 (10-oz.) can diced tomatoes and green chiles, undrained
2 tsp. sugar
1½ tsp. salt
¼ tsp. pepper
1 (6-oz.) can tomato paste
1 bay leaf
1 (8-oz.) package medium egg noodles
6 green onions, chopped
1 (8-oz.) container sour cream
1 cup (4 oz.) shredded sharp Cheddar cheese
1 cup grated Parmesan cheese
1 cup (4 oz.) shredded mozzarella cheese
Garnish: freshly ground pepper
1. Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Drain well, and pat dry with paper towels. Wipe skillet clean, and return meat to pan. Stir in diced tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes, stirring occasionally.
2. Meanwhile, cook egg noodles according to package directions; drain and return to pan. Stir in green onions and sour cream. Spoon noodle mixture in a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle with cheeses. Cover tightly with aluminum foil, and freeze up to 1 month.
3. Remove casserole from freezer, and thaw overnight in refrigerator.
4. Preheat oven to 350°. Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover casserole, and bake 5 more minutes. Garnish, if desired.
To bake without freezing: Prepare recipe through Step 2, omitting the covering and freezing process. Bake at 350°, uncovered, for 35 minutes.
MENU IDEA FOR 6
• Beef Lombardi
• Spring mix salad
GROCERIES NEEDED
Check staples: sugar, salt, pepper, bay leaf, grated Parmesan cheese, salad dressing
• 1 lb. ground chuck
• 1 (14.5-oz.) can diced tomatoes
• 1 (10-oz.) can diced tomatoes and green chiles
• 1 (6-oz.) can tomato paste
• 1 (8-oz.) package medium egg noodles
• 1 bunch green onions
• 1 (8-oz.) container sour cream
• 1 cup (4 oz.) shredded sharp Cheddar cheese
• 1 cup (4 oz.) shredded mozzarella cheese
• 2 (10-oz.) packages spring mix (such as Fresh Express)
PER ENTRÉE SERVING: CALORIES 642 (55% from fat); FAT 38.9g (sat 19.8g, mono 10.6g, poly 1.4g); PROTEIN 34.8g; CARB 40.2g; FIBER 4.8g; CHOL 136mg; IRON 3.9mg; SODIUM 1540mg; CALC 516mg
MAKE-AHEAD MEALS: FREEZER PLEASERS
Smoked Turkey Tetrazzini
Prep: 25 min.
Cook: 2 hrs., 25 min.
Makes 8 servings
“I like to have something in the freezer so on the spur of the moment I can take a meal to a family in need. This recipe is perfect for that since it makes 2 casseroles.”
—Sonya L., Ridgeland, MS
12 oz. vermicelli, broken in half
1 Tbsp. butter or margarine
1 medium onion, chopped
(8-oz) package sliced fresh mushrooms
1 tsp. bottled minced garlic
4 cups cubed smoked or honey-roasted turkey (about 1½ lb.)
1¼ cups (6 oz.) shredded Cheddar cheese, divided
¼ cup grated Parmesan cheese
1 (10¾-oz.) can cream of mushroom soup
1 (10¾-oz.) can cream of celery soup
1 (8-oz.) container sour cream
½ cup chicken broth
½ tsp. salt
½ tsp. pepper
1. Preheat oven to 350°. Cook vermicelli according to package directions. Meanwhile, melt butter in a Dutch oven over 1 medium-high heat; add onion, mushrooms, and garlic; sauté 5 minutes or until tender. Stir in turkey, ¾ cup Cheddar cheese, and remaining 7 ingredients. Drain vermicelli, and add to turkey mixture; stir well.
2. Spoon mixture into 2 lightly greased 8-inch square baking dishes; sprinkle with remaining Cheddar cheese. Cover each casserole tightly in aluminum foil; freeze up to 2 months.
3. Preheat oven to 350°. Remove desired number of casseroles from freezer, leaving foil cover intact. Bake at 350° for 2 hours; uncover and bake 15 minutes or until bubbly.
To bake without freezing: Prepare recipe through Step 2, omitting the covering and freezing process. Bake, uncovered, at 350° for 30 minutes or until bubbly.
To thaw and bake: Let desired number of casseroles thaw overnight in refrigerator. Leave foil cover intact, and bake at 350° for 1 hour, 15 minutes. Uncover and bake 15 more minutes or until bubbly.
MENU IDEA FOR 8
• Smoked Turkey Tetrazzini
• French bread
GROCERIES NEEDED
Check staples: butter, bottled minced garlic, grated Parmesan cheese, salt, pepper
• 12 oz. vermicelli or thin spaghetti
• 1 medium onion
• 1 (8-oz.) package sliced fresh mushrooms
• 1½ lb. smoked or honey-roasted turkey
• 1¼ cups (6 oz.) shredded Cheddar cheese
• 1 (10¾-oz.) can cream of mushroom soup
• 1 (10¾-oz.) can cream of celery soup
• 1 (8-oz.) container sour cream
• 1 (14-oz.) can chicken broth
• 1 loaf French bread
PER ENTRÉE SERVING: CALORIES 499 (38% from fat); FAT 21.1g (sat 10.6g, mono 4.4g, poly 1.1g); PROTEIN 34.8g; CARB 41.8g; FIBER 2.5g; CHOL 89mg; IRON 2.7mg; SODIUM 1222mg; CALC 220mg
MAKE-AHEAD MEALS: FREEZER PLEASERS
Taco Casserole
Prep: 15 min.
Cook: 1 hr., 35 min.
Other: 10 min.
Makes 8 servings
To prepare this recipe in individual portions, assemble in 8 (16-oz.) microwave-safe containers. Cover them tightly in foil, and freeze up to 1 month. To cook one at a time, remove and discard the foil, and microwave at 70% power for 4 minutes or until hot.
2 lb. ground chuck
1 large onion, chopped
1 tsp. bottled minced garlic
½ tsp. pepper
1 (15-oz.) can ranch-style beans
1 (10¾-oz.) can cream of chicken soup
1 (10¾-oz.) can cream of mushroom soup
1 (10-oz.) can diced tomatoes and green chiles, undrained
8 (6-inch) white corn tortillas, cut into quarters
1 (8-oz.) package pasteurized prepared cheese product crumbles
Garnish: fresh cilantro sprigs
1. Cook first 4 ingredients in a large skillet, stirring until beef crumbles and is no longer pink. Drain; pat dry with paper towels. Wipe skillet clean. Return meat mixture to pan; stir in beans and next 3 ingredients.
2. Layer half of tortillas in a lightly greased 13- x 9-inch baking dish. Top with half of meat mixture and half of cheese crumbles. Repeat layers with remaining tortilla wedges, meat mixture, and cheese crumbles. Cover tightly with aluminum foil; freeze up to 1 month.
3. Preheat oven to 350°. Remove casserole from freezer. Bake, covered, at 350° for 1 hour. Remove and discard foil. Bake 30 more minutes or until thoroughly heated. Let stand 10 minutes before serving. Garnish, if desired.
To bake without freezing: Prepare recipe through Step 2, omitting covering and freezing process. Bake at 350°, uncovered, for 30 minutes or until thoroughly heated.
To thaw and bake: Let casserole thaw overnight in refrigerator. Bake, uncovered, at 350° for 1 hour or until thoroughly heated.
MENU IDEA FOR 8
• Taco Casserole
• Bananas sprinkled with lime juice and brown sugar
GROCERIES NEEDED
Check staples: bottled minced garlic, pepper, brown sugar
• 2 lb. ground chuck
• 1 large onion
• 1 (15-oz.) can ranch-style beans
• 1 (10¾-oz.) can cream of chicken soup
• 1 (10¾-oz.) can cream of mushroom soup
• 1 (10-oz.) can diced tomatoes and green chiles
• 8 (6-inch) white corn tortillas
• 1 (8-oz.) package pasteurized prepared cheese product crumbles (such as Velveeta Crumbles)
• 1 bunch fresh cilantro (optional)
• 4 bananas
• 1 lime
PER ENTRÉE SERVING: CALORIES 574 (55% from fat); FAT 35.2g (sat 14.3g, mono 12.2g, poly 1.4g); PROTEIN 30.9g; CARB 32.8g; FIBER 4.9g; CHOL 103mg; IRON 4mg; SODIUM 1642mg; CALC 257mg
MAKE-AHEAD MEALS: FREEZER PLEASERS
Warm Ham and Cheese Croissandwiches
Prep: 25 min.
Cook: 1 hr.
Makes 8 sandwiches
After tossing these sandwiches in the oven, you’ll have ample time to listen to phone messages and review schoolwork.
¼ cup butter or margarine, softened
¼ cup mayonnaise
3 Tbsp. coarse-grained mustard
1 Tbsp. grated onion
2 tsp. poppy seeds (optional)
8 large croissants, split in half
1 lb. deli ham, thinly sliced
8 (1-oz.) Swiss cheese slices, cut in half
1. Stir together first 5 ingredients in a small bowl. Spread evenly over cut sides of croissants. Top bottom halves evenly with ham and cheese; top with remaining croissant halves. Wrap each sandwich in aluminum foil, and place in large zip-top freezer bags. Freeze up to 1 month.
2. Preheat oven to 350°. Remove desired number of sandwiches from plastic bags and place on a baking sheet. (Do not remove foil.) Bake at 350° for 1 hour or until thoroughly heated.
To bake without freezing: Prepare recipe through Step 1, omitting wrapping and freezing process. Place sandwiches on a baking sheet, and bake at 350° for 13 to 15 minutes or until thoroughly heated.
To microwave frozen sandwiches: Remove and discard aluminum foil from desired number of sandwiches. Microwave 1 sandwich at a time at MEDIUM (50% power) for 2 minutes or until thoroughly heated.
MENU IDEA FOR 8
• Warm Ham and Cheese Croissandwiches
• Seedless green grapes and pineapple chunks
GROCERIES NEEDED:
Check staples: butter, mayonnaise, coarsegrained mustard, poppy seeds (optional)
• 1 small onion
• 8 large croissants
• 1 lb. deli ham, thinly sliced
• 8 (1-oz.) Swiss cheese slices
• 1 lb. seedless green grapes
• 1 cored fresh pineapple
PER ENTRÉE SERVING: CALORIES 512 (58% from fat); FAT 32.8g (sat 16.6g, mono 6.7g, poly 1.3g); PROTEIN 22.3g; CARB 29.6g; FIBER 2.3g; CHOL 107mg; IRON 1.8mg; SODIUM 1083mg; CALC 313mg
MAKE-AHEAD MEALS: FREEZER PLEASERS
Crunchy Ranch Tortilla Chicken
Prep: 22 min.
Cook: 38 min.
Makes 8 servings
“Although I know I should, I don’t typically involve my boys in meal preparation. But this recipe is so easy I decided to give it a try. I got them to roll up their sleeves and get into it. We all loved it!”
—Carrie D., San Clemente, CA
1 (1-oz.) envelope Ranch-style dressing mix, divided
2 lb. chicken tenders
¾ cup buttermilk
1 large egg
½ cup all-purpose flour
1 (13-oz.) package Ranch-flavored tortilla chips, finely crushed
Vegetable cooking spray
1. Preheat oven to 450°. Sprinkle 1 Tbsp. dressing mix evenly over chicken.
2. Whisk together buttermilk, egg, and remaining dressing mix. Place flour and crushed tortilla chips in separate shallow dishes. Dredge chicken tenders in flour; dip in buttermilk mixture, and roll in crushed chips. Coat chicken lightly on all sides with cooking spray. Set aside.
3. Place a large baking sheet in 450° oven for 5 minutes. Place chicken on hot pan. Bake 18 minutes or until crust is lightly browned. Cool completely. Place chicken in a large zip-top freezer bag. Seal and freeze up to 1 month.
4. Preheat oven to 425°. Remove desired amount of chicken from plastic bag, and place on a baking sheet. Bake at 425° for 20 minutes or until hot and crisp.
To serve without freezing: Prepare recipe through Step 3, omitting the wrapping, sealing, and freezing process.
MENU IDEA FOR 8
• Crunchy Ranch Tortilla Chicken
• Fresh carrot and celery sticks with Ranch dressing
GROCERIES NEEDED
Check staples: large egg, all-purpose flour, vegetable cooking spray
• 1 (1-oz.) envelope Ranch-style dressing mix
• 2 lb. chicken tenders
• 1 small carton buttermilk
• 1 (13-oz.) package Ranch-flavored tortilla chips
• 1 lb. fresh carrots
• 1 bunch celery
• 1 bottle Ranch dressing
PER ENTRÉE SERVING: CALORIES 411 (30% from fat); FAT 13.8g (sat 3.2g, mono 7.1g, poly 2g); PROTEIN 32g; CARB 38.7g; FIBER 2g; CHOL 96mg; IRON 2mg; SODIUM 640mg; CALC 82mg
MAKE-AHEAD MEALS: FREEZER PLEASERS
Spicy-Sweet Meat Loaves
Prep: 25 min.
Cook: 1 hr.
Other: 1 hr., 10 min.
Makes 8 servings
Placing the unwrapped loaves in the freezer for 1 hour in step 2 allows them to partially freeze so they’ll be easier to wrap in foil. In case you get sidetracked, set a timer as a reminder to finish wrapping them.
3 lb. ground chuck
2 large eggs, lightly beaten
1 small green bell pepper, finely chopped
1 small onion, finely chopped loaves.
1 cup fine, dry breadcrumbs
¾ cup finely chopped smoked ham
⅓ cup ketchup
2 Tbsp. brown sugar
1 Tbsp. hot sauce
1½ cups tomato sauce, divided
8 bacon slices
1. Combine first 9 ingredients in a large bowl; stir in 1 cup tomato sauce.
2. Shape mixture into 2 (9- x 4-inch) Place on a baking sheet, and freeze 1 hour. Wrap loaves tightly in aluminum foil, and freeze up to 1 month.
3. Remove meat loaves from freezer, and thaw overnight in refrigerator.
4. Preheat oven to 350°. Remove and discard aluminum foil; place meat loaves on a broiler pan. Pour remaining ½ cup tomato sauce over meat loaves. Arrange 4 bacon slices over each loaf. Bake at 350° for 1 hour. Let stand 10 minutes before serving.
To bake without freezing: Prepare recipe through shaping procedure in Step 2. Proceed with recipe in Step 4, omitting unwrapping procedure.
Mini Spicy-Sweet Meat Loaves: Shape mixture into 8 (4- x 3-inch) loaves. Wrap and freeze as directed. Thaw meat loaves overnight in refrigerator. Unwrap and brush each loaf with 1 Tbsp. tomato sauce. Arrange 2 halved bacon slices over each loaf. Bake at 350° for 40 to 45 minutes.
MENU IDEA FOR 8
• Spicy-Sweet Meat Loaves
• Mashed potatoes with skins
• Steamed green beans
GROCERIES NEEDED
Check staples: large eggs; fine, dry breadcrumbs; ketchup; brown sugar; hot sauce
• 3 lb. ground chuck
• 1 small green bell pepper
• 1 small onion
• ¾ cup finely chopped smoked ham
• 1 (15-oz.) can tomato sauce
• 8 bacon slices
• 2 (24-oz.) packages refrigerated mashed potatoes with skins
• 2 lb. fresh green beans or 2 (16-oz.) packages frozen green beans
PER ENTRÉE SERVING: CALORIES 594 (59% from fat); FAT 39.1g (sat 14.6g, mono 16.9g, poly 1.7g); PROTEIN 38.1g; CARB 20.2g; FIBER 1.3g; CHOL 186mg; IRON 4.8mg; SODIUM 871mg; CALC 71mg
MAKE-AHEAD MEALS: FREEZER PLEASERS
Southwest Corn and Sausage Dressing
Prep: 10 min.
Cook: 2 hrs., 5 min.
Makes 6 servings
Similar to Southern cornbread dressing, this one-dish casserole can be made spicier by using hot sausage. Alicia K. from Walhalla, SC, loved it because it could be frozen in advance for covered-dish suppers.
1 lb. ground pork sausage
1 medium onion, chopped
1 (8.5-oz.) package corn muffin mix
1 (14¾-oz.) can cream-style corn
½ cup butter or margarine, melted
2 large eggs
1 (15-oz.) can black beans, drained and rinsed
1 (4.5-oz.) can chopped green chiles, drained
2 cups (8 oz.) shredded Cheddar cheese
1. Cook sausage and onion in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.
2. Combine corn muffin mix and next 3 ingredients in a large bowl. Stir in cooked sausage mixture, black beans, green chiles, and cheese. Spoon cornbread mixture into a lightly greased 11- x 7-inch baking dish. Cover tightly with aluminum foil; freeze up to 1 month.
3. Preheat oven to 350°. Remove dressing from freezer. Bake, covered, at 350° for 1 hour. Remove and discard foil; bake 1 more hour or until golden brown and set.
To bake without freezing: Prepare recipe through Step 2, omitting the covering and freezing process. Bake at 350°, uncovered, for 1 hour or until golden brown and set.
To thaw and bake: Let dressing thaw overnight in refrigerator. Bake, covered, 30 minutes. Remove and discard foil. Bake 1 more hour.
MENU IDEA FOR 6
• Southwest Corn and Sausage Dressing
• Avocado wedges with shredded lettuce, salsa, and sour cream
GROCERIES NEEDED
Check staples: butter, large eggs, salsa
• 1 lb. ground pork sausage
• 1 medium onion
• 1 (8.5-oz.) package corn muffin mix (we tested with Jiffy)
• 1 (14¾-oz.) can cream-style corn
• 1 (15-oz.) can black beans
• 1 (4.5-oz.) can chopped green chiles
• 2 cups (8 oz.) shredded Cheddar cheese
• 2 large avocados
• 1 (8-oz.) package shredded iceberg lettuce
• 1 (8-oz.) container sour cream
PER ENTRÉE SERVING: CALORIES 809 (60% from fat); FAT 54.3g (sat 26.3g, mono 17.1g, poly 4g); PROTEIN 29g; CARB 52.8g; FIBER 4.6g; CHOL 205mg; IRON 3.4mg; SODIUM 1520mg; CALC 315mg
MAKE-AHEAD MEALS: DOUBLE-DUTY MEALS
Chili-Lime Grouper Fillets
Prep: 7 min.
Cook: 10 min.
Other: 30 min.
Makes 8 servings (save 4 fillets for recipe on following pages)
“These fillets were a super hit! The best part of this recipe is knowing I have a headstart for another meal I’m certain my family will enjoy.”
—Annemarie H., Woodstock, IL
2 Tbsp. fresh lime juice
2 Tbsp. orange juice
2 Tbsp. vegetable oil
4 green onions, chopped
2 tsp. chili powder
½ tsp. salt
½ tsp. garlic powder
8 (6-oz.) grouper fillets
2 limes, each cut into 4 wedges
1. Combine first 7 ingredients in a large zip-top freezer bag.
2. Add fish to bag; seal bag, and marinate in refrigerator 30 minutes, turning bag once.
3. Preheat grill to medium-high (350° to 400°).
4. Remove fish from marinade, discarding marinade. Grill fish, uncovered, over medium-high heat 5 minutes on each side or until fish flakes with a fork. Transfer fish to a serving platter, and drizzle with fresh lime juice.
Note about Planned-Overs: Cover and refrigerate 4 Chili-Lime Grouper Fillets to prepare Fish Tacos up to 2 days later, if desired.
MENU IDEA FOR 4
• Chili-Lime Grouper Fillets
• Mexicorn
• Kiwifruit
GROCERIES NEEDED
Check staples: vegetable oil, chili powder, salt, garlic powder
• 3 limes
• 1 small carton orange juice
• 1 bunch green onions
• 8 (6-oz.) grouper fillets
• 2 (12-oz.) cans Mexicorn
• 4 kiwifruit
PER ENTRÉE SERVING: CALORIES 177 (18% from fat); FAT 3.5g (sat 0.6g, mono 1.1g, poly 1.3g); PROTEIN 33.1g; CARB 1.5g; FIBER 0.2g; CHOL 63mg; IRON 1.6mg; SODIUM 174mg; CALC 51mg
MAKE-AHEAD MEALS: DOUBLE-DUTY MEALS
Fish Tacos
Prep: 10 min.
Cook: 5 min.
Makes 4 servings
“My family laps up these tacos faster than ordinary beef or chicken tacos. The only thing I do differently is add a teaspoon or two of minced jalapeño pepper to the sour cream sauce. We love it with the kick!”
—Kelly W., Food Stylist
½ cup sour cream
¼ cup chopped fresh cilantro
2 Tbsp. fresh lime juice
2 green onions, chopped
8 (6-inch) corn tortillas
Toppings: chopped tomato, shredded Cheddar cheese, shredded iceberg lettuce
1. Combine first 4 ingredients in a small bowl, stirring well to combine. Set sauce aside.
2. Place fish in a microwave-safe bowl, and cover with plastic wrap. Microwave at MEDIUM-HIGH (70% power) for 3 minutes or until fish is hot. Flake fish into bite-size pieces with a fork.
3. Heat tortillas according to package directions. Divide fish evenly over tortillas, and top with desired toppings. Serve with sauce, and fold in half.
MENU IDEA FOR 4
• Fish Tacos
• Deli carrot-raisin salad
GROCERIES NEEDED
Planned-overs needed: 4 Chili-Lime Grouper Fillets
• 1 (8-oz.) container sour cream
• 1 bunch fresh cilantro
• 1 lime
• 1 bunch green onions
• 8 (6-inch) corn tortillas
• 1 large tomato
• 1 cup (4 oz.) shredded Cheddar cheese
• 1 small package shredded iceberg lettuce
• 1 pt. deli carrot-raisin salad
PER ENTRÉE SERVING: CALORIES 384 (36% from fat); FAT 15.3g (sat 7.3g, mono 4.2g, poly 2.2g); PROTEIN 40g; CARB 23.1g; FIBER 02.7g; CHOL 90mg; IRON 1.9mg; SODIUM 291mg; CALC 216mg
MAKE-AHEAD MEALS: DOUBLE-DUTY MEALS
Brown-Sugared Pork Tenderloin
Prep: 5 min.
Cook: 24 min.
Other: 40 min.
Makes 12 servings (save half for recipe on following pages)
It’s not crucial to use a meat thermometer for this recipe. Instead, visually check for doneness. Cut into the thickest portion of the tenderloin with a sharp knife. When cooked properly, pork should be slightly pink in the center and the juices clear.
½ cup cider vinegar
¼ cup firmly packed light brown sugar
1 tsp. salt
1 tsp. bottled minced garlic
½ tsp. paprika
½ tsp. dried crushed red pepper
2 (2-lb.) packages pork tenderloin
1. Combine first 6 ingredients in a large zip-top freezer bag. Add pork to bag; seal bag, and marinate in refrigerator 30 minutes, turning bag once.
2. Preheat grill to medium-high (350° to 400°). Drain marinade from plastic bag into a small saucepan; bring to a boil. Boil 1 minute. Remove from heat, and set aside.
3. Grill tenderloins, uncovered, over medium-high heat 10 to 12 minutes on each side or until pork is barely pink inside or a meat thermometer inserted in thickest portion of tenderloin registers 155°, basting often with reserved marinade. Remove from grill; let stand 10 minutes or until temperature reaches 160°.
Note about Planned-overs: Cover and refrigerate 2 Brown-Sugared Pork Tenderloins to prepare Pork Fajitas up to 3 days later, if desired.
MENU IDEA FOR 6
• Brown-Sugared Pork Tenderloin
• Grilled corn on the cob and green onions
• Tomato wedges
GROCERIES NEEDED
Check staples: cider vinegar, light brown sugar, salt, bottled minced garlic, paprika, dried crushed red pepper
• 2 (2-lb.) packages pork tenderloin
• 6 ears corn
• 1 bunch green onions
• 3 tomatoes
PER ENTRÉE SERVING: CALORIES 227 (33% from fat); FAT 8.3g (sat 2.8g, mono 3.7g, poly 0.9g); PROTEIN 31.1g; CARB 4.7g; FIBER 0.1g; CHOL 100mg; IRON 2mg; SODIUM 270mg; CALC 13mg
MAKE-AHEAD MEALS: DOUBLE-DUTY MEALS
Pork Fajitas
Prep: 10 min.
Cook: 10 min.
Other: 10 min.
Makes 6 servings
Check the produce section of your grocery store for fresh, precut bell peppers and onions to save prep time.
2 Brown-Sugared Pork Tenderloins
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 medium onion, cut in half and vertically sliced
2 Tbsp. fajita seasoning
1 Tbsp. vegetable oil
12 (8-inch) flour tortillas
Toppings: shredded Cheddar cheese, guacamole, sour cream, salsa
1. Cut pork tenderloins in half lengthwise. Place cut side down, and cut into ¼-inch slices. Combine pork and next 3 ingredients in a large bowl. Sprinkle with fajita seasoning, tossing gently. Let stand 10 minutes.
2. Heat oil in a large skillet over medium-high heat. Add pork mixture; sauté 4 minutes or just until vegetables are crisp-tender.
3. Heat tortillas according to package directions. Serve pork mixture immediately in warm tortillas with toppings.
MENU IDEA FOR 6
• Pork Fajitas
• Yellow rice with cilantro
GROCERIES NEEDED
Check staples: vegetable oil, salsa
Planned-overs needed: 2 Brown-Sugared Pork Tenderloins
• 1 red bell pepper
• 1 green bell pepper
• 1 medium onion
• Fajita seasoning (we tested with McCormick)
• 12 (8-inch) flour tortillas
• 1 (8-oz.) package shredded Cheddar cheese
• 1 (8-oz.) package refrigerated, vacuum-packed prepared guacamole
• 1 (8-oz.) container sour cream
• 1 (10-oz.) package yellow rice (such as Vigo)
• 1 bunch cilantro
PER ENTRÉE SERVING: CALORIES 684 (36% from fat); FAT 27.2g (sat 9.1g, mono 9.9g, poly 3.2g); PROTEIN 43.7g; CARB 64.7g; FIBER 2.6g; CHOL 120mg; IRON 4.4mg; SODIUM 1543mg; CALC 308mg
MAKE-AHEAD MEALS: DOUBLE-DUTY MEALS
French Onion Pot Roast
Prep: 10 min.
Cook: 8 hrs.
Makes 8 servings (save 3 cups beef and 1½ cups cooking juices for recipe on following pages)
This recipe comes together quickly with virtually no mess. Begin by lining the slow cooker with a disposable slow cooker liner, and cleanup at the end of the day will be just as effortless.
6 small red potatoes, cut in half
4 medium carrots, cut into 1-inch pieces
1 large onion, cut into 6 wedges
1 (4- to 4½-lb.) chuck roast, trimmed and cut in half
¼ tsp. salt
½ tsp. pepper
1 (10¾-oz.) can condensed French onion soup
1 (10¾-oz.) can golden mushroom soup
½ cup water
1 bay leaf
Fresh rosemary sprig (optional)
1. Place first 3 ingredients in a 5- to 6-qt. slow cooker. Place roast on vegetables, and sprinkle with salt and pepper.
2. Whisk together French onion soup, mushroom soup, and water; pour mixture evenly over beef. Add bay leaf. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 7 hours or until tender.
3. Remove roast and vegetables from slow cooker; keep warm. Skim fat from cooking juices. Serve cooking juices with roast and vegetables. Garnish, if desired.
Note about Planned-Overs: Cover and refrigerate 3 cups beef and 1½ cups cooking juices from French Onion Pot Roast to prepare French Dip Sandwiches up to 3 days later, if desired.
MENU IDEA FOR 4
• French Onion Pot Roast
• Whole fresh fruit
GROCERIES NEEDED
Check staples: salt, pepper, bay leaf
• Slow cooker liners (we tested with Reynolds)
• 6 small red potatoes
• 4 medium carrots
• 1 large onion
• 1 (4- to 4½-lb.) chuck roast
• 1 (10¾-oz.) can condensed French onion soup
• 1 (10¾-oz.) can golden mushroom soup
• 1 bunch fresh rosemary (optional)
• Whole fresh fruit
PER ENTRÉE SERVING: CALORIES 520 (38% from fat); FAT 22.2g (sat 7.6g, mono 8.4g, poly 1.1g); PROTEIN 47.1g; CARB 30.2g; FIBER 3.7g; CHOL 142mg; IRON 6mg; SODIUM 809mg; CALC 44mg
MAKE-AHEAD MEALS: DOUBLE-DUTY MEALS
French Dip Sandwiches
Prep: 8 min.
Cook: 4 min.
Makes 4 servings
“My boys are ravenous when they come home after a long, hard football practice. Fortunately this recipe comes together quick and is hearty enough to satisfy. I encourage them to eat fresh fruit while I assemble the sandwiches.”
—Susan C., Memphis, TN
4 (6-inch) hoagie rolls, split
¼ cup prepared horseradish sauce or mayonnaise
3 cups beef from French Onion Pot Roast, shredded
1½ cups cooking juices from French Onion Pot Roast
1 (8-oz.) package provolone cheese slices (8 slices)
1. Preheat broiler.
2. Spread bottom half of each hoagie roll with horseradish sauce, and place on a baking sheet.
3. Combine shredded roast and cooking juices in a microwave-safe bowl. Cover and cook at HIGH 3 minutes or until thoroughly heated, stirring once. Remove roast with a slotted spoon and divide evenly on bottom halves of rolls; top each with 2 slices cheese.
4. Broil about 5 inches from heat 1 minute or until cheese melts. Cover with top halves of rolls, and serve with reserved juices for dipping.
MENU IDEA FOR 4
• French Dip Sandwiches
• Steak fries
• Seedless red grapes
GROCERIES NEEDED
Planned-overs needed: 3 cups beef from French Onion Pot Roast and 1½ cups cooking juices
• 4 (6-inch) hoagie rolls
• ¼ cup prepared horseradish sauce (such as Heinz)
• 1 (8-oz.) package provolone cheese slices
• 1 large bag frozen steak fries
• 1 lb. seedless red grapes
PER ENTRÉE SERVING: CALORIES 784 (45% from fat); FAT 39.1g (sat 17.1g, mono 12g, poly 1.1g); PROTEIN 62.1g; CARB 45.9g; FIBER 2.3g; CHOL 157mg; IRON 7.8mg; SODIUM 1744mg; CALC 507mg
MAKE-AHEAD MEALS: DOUBLE-DUTY MEALS
Hoisin-Marinated Pork Chops
Prep: 5 min.
Cook: 16 min.
Other: 30 min.
Makes 8 servings (save 4 pork chops for recipe on following pages)
This marinade is concentrated so it penetrates the chops in a short amount of time.
¼ cup hoisin sauce
¼ cup teriyaki sauce
2 Tbsp. rice vinegar
2 Tbsp. soy sauce
2 Tbsp. honey
1 tsp. bottled minced garlic
½ tsp. ground ginger
8 (½-inch) bone-in pork loin chops (about 8 oz. each)
1. Whisk together first 7 ingredients in a glass measuring cup. Pour ½ cup hoisin mixture into a large zip-top freezer bag. Reserve remaining ¼ cup hoisin mixture.
2. Add pork chops to bag; seal bag, and marinate in refrigerator no longer than 30 minutes, turning bag once.
3. Preheat grill to medium-high (350°to 400°).
4. Remove pork from bag; discard marinade. Grill chops, covered, over medium-high heat 7 to 8 minutes on each side or until done, basting with reserved marinade during the last 5 minutes.
Note about Planned-Overs: Cover and refrigerate 4 Hoisin-Marinated Pork Chops to prepare Pork Lettuce Wraps, if desired.
MENU IDEA FOR 4
• Hoisin-Marinated Pork Chops
• Couscous
• Cooked carrots
GROCERIES NEEDED
Check staples: hoisin sauce, teriyaki sauce, rice vinegar, soy sauce, honey, bottled minced garlic, ground ginger
• 8 (½-inch) bone-in pork loin chops (about 8 oz. each)
• 1 (10-oz.) box couscous
• 1 lb. carrots
PER ENTRÉE SERVING: CALORIES 350 (48% from fat); FAT 18.5g (sat 6.9g, mono 8.1g, poly 1.7g); PROTEIN 37g; CARB 6.4g; FIBER 0.2g; CHOL 111mg; IRON 1.5mg; SODIUM 553mg; CALC 37mg
MAKE-AHEAD MEALS: DOUBLE-DUTY MEALS
Pork Lettuce Wraps
Prep: 12 min.
Cook: 5 min.
Makes 6 servings
“My family loves Chinese food, and this is better than what you get at a restaurant. The aroma makes the house smell great.”
—Kimberly M., Laguna Niguel, CA
2 tsp. vegetable oil
1 Tbsp. bottled minced ginger
2 Tbsp. rice wine vinegar
2 Tbsp. teriyaki sauce
2 Tbsp. soy sauce
2 Tbsp. honey
1 Tbsp. chili-garlic sauce
1 tsp. cornstarch
2 cups shredded carrots
3 green onions, thinly sliced
½ cup dry-roasted peanuts, chopped
1 head iceberg lettuce, cut in half and separated into leaves (see tip)
Bottled peanut sauce (optional)
Soy sauce (optional)
1. Remove pork from bones; cut pork into ½-inch pieces. Heat oil in a large skillet over medium-high heat. Add pork and ginger; sauté 2 minutes.
2. Whisk together vinegar and next 5 ingredients in a small bowl. Add vinegar mixture, carrots, and green onions to pork. Cook 3 minutes or until mixture thickens slightly, stirring often. Stir in peanuts.
3. Spoon mixture onto lettuce leaves; roll up. Serve with peanut sauce and additional soy sauce, if desired.
Serving tip: To separate iceberg lettuce leaves easily and without tearing, cut the head in half first (cutting through stem end). Boston lettuce has a buttery texture and is a great alternative.
MENU IDEA FOR 6
• Pork Lettuce Wraps
• Pineapple sorbet
GROCERIES NEEDED
Check staples: vegetable oil, bottled minced ginger, rice wine vinegar, teriyaki sauce, soy sauce, honey, cornstarch
Planned-overs needed: 4 Hoisin Marinated Pork Chops
• 1 Tbsp. chili-garlic sauce (we tested with Lee Kum Kee)
• 2 cups shredded carrots
• 1 bunch green onions
• ½ cup dry-roasted peanuts, chopped
• 1 head iceberg lettuce
• Bottled peanut sauce (we tested with House of Tsang)
• ½ gallon pineapple sorbet
PER ENTRÉE SERVING: CALORIES 382 (47% from fat); FAT 20.1g (sat 5.6g, mono 9g, poly 3.8g); PROTEIN 29.9g; CARB 21.3g; FIBER 3.4g; CHOL 74mg; IRON 2mg; SODIUM 1089mg; CALC 67mg
MAKE-AHEAD MEALS: DOUBLE-DUTY MEALS
Easy Barbecued Chicken
Prep: 7 min.
Cook: 8 hrs.
Makes 8 servings (save 3 cups for recipe on following pages)
“This chicken is so fall-apart tender, it takes only a moment to bone and shred. You’ll agree it’s simple and versatile, too. My family likes it served in buns with barbecue sauce. I prefer it piled high on a baked potato.”
—Karen S., Indian Springs, AL
8 (10-oz.) bone-in chicken breasts, skinned
1 medium onion, chopped
1 cup ketchup
¼ cup butter or margarine, melted
¼ cup firmly packed light brown sugar
2 Tbsp. cider vinegar
2 Tbsp. Worcestershire sauce
1 Tbsp. prepared mustard
½ tsp. salt
¼ tsp. pepper
1. Place chicken in a 5-qt. slow cooker; top with onion.
2. Whisk together ketchup and remaining ingredients; pour over chicken and onions. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 7 hours. Remove chicken from sauce; cool.
3. Remove chicken from bones, discarding bones. Shred chicken, and stir into sauce.
Note about Planned-Overs: Cover and refrigerate 3 cups Easy Barbecued Chicken to prepare Hearty Brunswick Stew up to 3 days later, if desired.
MENU IDEA FOR 4
• Easy Barbecued Chicken
• Sandwich buns
• Pickle slices
• French fries
GROCERIES NEEDED
Check staples: ketchup, butter, light brown sugar, cider vinegar, Worcestershire sauce, prepared mustard, salt, pepper, bottled barbecue sauce
• 8 (10-oz.) bone-in chicken breasts
• 1 medium onion
• 1 package sandwich buns
• 1 small jar pickle slices
• 1 (32-oz.) bag frozen French fries
PER ENTRÉE SERVING: CALORIES 321 (24% from fat); FAT 8.4g (sat 4.3g, mono 2.1g, poly 0.9g); PROTEIN 43.3g; CARB 16.7g; FIBER 0.3g; CHOL 122mg; IRON 1.9mg; SODIUM 688mg; CALC 42mg
MAKE-AHEAD MEALS: DOUBLE-DUTY MEALS
Hearty Brunswick Stew
Prep: 5 min.
Cook: 25 min.
Makes 9 cups
This stew has long-simmered flavor but is made in record time. Cindy Lee from Mt. Airy, MD, gave it her family’s seal of approval and says all you have to do is “dump” everything into a Dutch oven and dinner is quick and easy for the second night in a row.
2 (14-oz.) cans chicken broth
2 cups frozen corn kernels
1 cup frozen baby lima beans
½ (20-oz.) package refrigerated diced potatoes with onions
3 cups Easy Barbecued Chicken or 1 lb. shredded chicken or pork
1 (8-oz.) can tomato sauce
¼ tsp. salt
¼ tsp. pepper
1. Combine first 4 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally.
2. Stir in Easy Barbecued Chicken and remaining ingredients; simmer 10 minutes.
Substitution note: Use 3 cups Easy Barbecued Chicken or about a pound of shredded chicken or pork barbecue from your favorite restaurant.
MENU IDEA FOR 6
• Hearty Brunswick Stew
• Corn muffins
• Red plums
GROCERIES NEEDED
Check staples: salt, pepper
Planned-overs needed: 3 cups Easy Barbecued Chicken
• 2 (14-oz.) cans chicken broth
• 1 (1-lb.) package frozen corn kernels
• 1 (10-oz.) package frozen baby lima beans
• 1 (20-oz.) package refrigerated diced potatoes with onions
• 1 (8-oz.) can tomato sauce
• 6 deli corn muffins
• 6 red plums
PER 1½ CUPS STEW: CALORIES 319 (16% from fat); FAT 5.8g (sat 2.2g, mono 1.2g, poly 0.7g); PROTEIN 27.9g; CARB 39.1g; FIBER 4.5g; CHOL 67mg; IRON 2.3mg; SODIUM 1614mg; CALC 33mg
MAKE-AHEAD MEALS: DOUBLE-DUTY MEALS
Marinated Chicken and Vegetable Kabobs
Prep: 26 min.
Cook: 17 min.
Other: 30 min.
Makes 8 kabobs (save 4 kabobs for recipe on following pages)
If you plan to make Easy Chicken Fried Rice, make extra rice today, and chill it so it will firm up for stir-frying.
6 (6-oz.) skinned and boned chicken breasts
⅔ cup orange juice
3 Tbsp. teriyaki sauce
2 Tbsp. soy sauce
2 Tbsp. olive oil
1½ tsp. ground ginger
1½ tsp. garlic powder
8 (10-inch) wooden or metal skewers
2 medium-size red bell peppers, cut into 1½-inch pieces
2 small red onions, cut into wedges
1. Cut chicken into 1½-inch pieces. Combine orange juice and next 5 ingredients in a large zip-top freezer bag; add chicken. Seal and marinate in refrigerator 30 minutes, turning once.
2. Meanwhile, soak wooden skewers in water 30 minutes to prevent burning.
3. Preheat grill to medium-high (350° to 400°). Drain marinade from freezer bag into a small saucepan; bring to a boil, and boil 1 minute. Set aside.
4. Thread chicken alternately with peppers and onions onto skewers. Grill kabobs, covered, over medium-high heat 13 to 15 minutes or until done, turning occasionally and basting with reserved marinade.
Note about Planned-Overs: Cover and refrigerate 4 Marinated Chicken Kabobs to prepare Easy Chicken Fried Rice up to 3 days later, if desired.
MENU IDEA FOR 4
• Marinated Chicken and Vegetable Kabobs
• Rice with green onions and cashews
GROCERIES NEEDED
Check staples: teriyaki sauce, soy sauce, olive oil, ground ginger, garlic powder, wooden skewers
• 6 (6-oz.) skinned and boned chicken breasts
• ⅔ cup orange juice
• 2 medium-size red bell peppers
• 2 small red onions
• 1 (32-oz.) box converted rice
• 1 bunch green onions
• 1 small package unsalted cashews
PER ENTRÉE SERVING: CALORIES 205 (22% from fat); FAT 5.1g (sat 0.9g, mono 2.9g, poly 0.8g); PROTEIN 31.1g; CARB 7.4g; FIBER 1g; CHOL 74mg; IRON 1.3mg; SODIUM 573mg; CALC 25mg
MAKE-AHEAD MEALS: DOUBLE-DUTY MEALS
Easy Chicken Fried Rice
Prep: 10 min.
Cook: 10 min.
Makes 6 servings
“The great thing about this recipe is that it tastes better and takes less time than delivery. Not to mention that it saves money!”
—Alana W., Erie, CO
4 Marinated Chicken and Vegetable Kabobs
3 Tbsp. vegetable oil, divided
2 large eggs, lightly beaten
1 (10-oz.) package frozen sweet peas, thawed
5 cups cooked long-grain rice
¼ cup teriyaki sauce
¼ cup soy sauce
1 tsp. chili-garlic sauce (optional)
1. Remove chicken and vegetables from skewers; cut into bite-size pieces. Set aside.
2. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat; add eggs, and gently stir 1 minute or until soft scrambled. Remove eggs from skillet; cool and cut into bite-size pieces. Set aside.
3. Heat remaining 2 Tbsp. oil in skillet; add reserved chicken, vegetables, and peas; stir-fry 2 minutes. Add rice and remaining ingredients; stir-fry 5 minutes. Stir in reserved eggs.
Ingredient Note: Find chili-garlic sauce in a small jar alongside other Asian products in your grocer. It’s concentrated, giving this recipe more authentic depth of flavor.
MENU IDEA FOR 6
• Easy Chicken Fried Rice
• Fortune cookies
GROCERIES NEEDED
Check staples: vegetable oil, large eggs, teriyaki sauce, soy sauce
Planned-overs needed: 4 Marinated Chicken and Vegetable Kabobs
• 1 (10-oz.) package frozen sweet peas
• 1 (32-oz.) box converted rice
• Chili-garlic sauce (optional)
• Fortune cookies
PER ENTRÉE SERVING: CALORIES 447 (25% from fat); FAT 12.5g (sat 2g, mono 5.7g, poly 3.9g); PROTEIN 30.5g; CARB 51g; FIBER 3.3g; CHOL 120mg; IRON 3.5mg; SODIUM 2065mg; CALC 52mg
MAKE-AHEAD MEALS: DOUBLE-DUTY MEALS
Baked Ham with Molasses Glaze
Prep: 10 min.
Cook: 2 hrs.
Other: 10 min.
Makes 16 servings (chop 2 cups ham and save for recipe on following pages)
For generations, moms have appreciated the longevity and versatility of a home-baked ham. Freeze leftovers in 1 or 2 cup portions in airtight plastic bags up to 1 month for more easy meals.
2 Tbsp. sugar
1 Tbsp. paprika
1 tsp. ground cumin
½ tsp. ground cloves
1 (8-lb.) smoked fully cooked ham half, trimmed
1 (12-oz.) can ginger ale
½ cup molasses
⅓ cup orange juice
Garnish: orange wedges, parsley sprigs
1. Preheat oven to 350°. Combine first 4 ingredients. Score fat on ham in a diamond pattern. Rub sugar mixture over ham; place in a lightly greased shallow roasting pan. Pour ginger ale into pan.
2. Bake, covered, at 350° for 1 hour and 30 minutes.
3. Stir together molasses and orange juice; spoon over ham. Bake, uncovered, 30 more minutes. Let stand 10 minutes before slicing. Garnish, if desired. Serve with pan juices. Makes 16 servings.
Note about Planned-Overs: Cover and refrigerate 2 cups chopped Baked Ham with Molasses Glaze to prepare Ham-and-Pineapple Pizza up to 5 days later, if desired.
MENU IDEA FOR 6
• Baked Ham with Molasses Glaze
• Stuffing
• Applesauce
GROCERIES NEEDED
Check staples: sugar, paprika, ground cumin, ground cloves
• 1 (8-lb.) smoked fully cooked ham half
• 1 (12-oz.) can ginger ale
• 1 small jar molasses
• 1 small carton orange juice
• 1 orange (optional)
• 1 bunch fresh parsley (optional)
• 1 (6-oz.) package stuffing mix (such as Stove Top)
• 1 jar applesauce
PER ENTRÉE SERVING: CALORIES 784 (45% from fat); FAT 39.1g (sat 17.1g, mono 12g, poly 1.1g); PROTEIN 62.1g; CARB 45.9g; FIBER 2.3g; CHOL 157mg; IRON 7.8mg; SODIUM 1744mg; CALC 507mg
MAKE-AHEAD MEALS: DOUBLE-DUTY MEALS
Ham-and-Pineapple Pizza
Prep: 10 min.
Cook: 10 min.
Makes 1 (12-inch) pizza
Your family will have no clue they’re eating leftovers when they’re cleverly presented in this trendy pizza.
1 (12-inch) refrigerated baked pizza crust
2 tsp. olive oil
1 cup pizza sauce
2 cups chopped Baked Ham with Molasses Glaze
1 (20-oz.) can pineapple tidbits, well drained
1 cup (4 oz.) shredded provolone cheese
½ cup (2 oz.) shredded mozzarella cheese
1. Preheat oven to 425°.
2. Brush pizza crust with olive oil. Spread pizza sauce evenly over crust, leaving a 1-inch margin. Top with ham and pineapple; sprinkle with shredded cheeses.
3. Bake at 425° for 10 minutes or until cheese melts and crust is lightly browned. Cut into 8 wedges.
MENU IDEA FOR 4
• Ham-and-Pineapple Pizza
• Carrot sticks and Ranch dressing
GROCERIES NEEDED
Check staples: olive oil, Ranch dressing
Planned-overs needed: 2 cups chopped Baked Ham with Molasses Glaze
• 1 (12-inch) refrigerated baked pizza crust
• 1 jar pizza sauce
• 1 (20-oz.) can pineapple tidbits
• 1 cup (4 oz.) shredded provolone cheese
• ½ cup (2 oz.) shredded mozzarella cheese
• 1 lb. carrots
PER 2 WEDGES: CALORIES 607 (36% from fat); FAT 24.3g (sat 9.2g, mono 4.9g, poly 0.7g); PROTEIN 32.6g; CARB 70g; FIBER 4.3g; CHOL 61mg; IRON 4mg; SODIUM 1683mg; CALC 420mg
MAKE-AHEAD MEALS: DOUBLE-DUTY MEALS
Italian Herb-Roasted Chicken
Prep: 15 min.
Cook: 1 hr., 50 min.
Makes 12 servings (cover and refrigerate 1 roasted chicken for recipe on following pages)
This recipe subtly introduces fresh herb flavors to children. If you prefer to use dried herbs instead of fresh, use a teaspoon each of dried rosemary, thyme, and oregano, and rub it evenly over the birds before roasting.
2 (4- to 5-lb.) roasting chickens
1 lemon, halved
2 Tbsp. olive oil
4 sprigs fresh rosemary
4 sprigs fresh thyme
4 sprigs fresh oregano
6 garlic cloves, peeled
½ tsp. salt
¼ tsp. pepper
1. Remove and discard giblets from chicken; rinse under cold water, and pat dry. Trim excess fat. Squeeze lemon juice over chicken, and rub with olive oil. Place 1 squeezed lemon half, 2 rosemary sprigs, 2 thyme sprigs, 2 oregano sprigs, and 3 garlic cloves into the cavity of each bird. Sprinkle with salt and pepper.
2. If desired, tie ends of legs together with heavy string. Lift wing tips up and under chicken. Place chickens, breast side up, on a rack in a shallow roasting pan. Bake at 375° for 1 hour and 40 minutes or until juices run clear or a meat thermometer inserted in thickest portion of thigh registers 175°.
Note about Planned-Overs: Cover and refrigerate 1 Italian Herb-Roasted Chicken to prepare Roasted Chicken and Pesto Panini up to 3 days later, if desired.
MENU IDEA FOR 6
• Italian Herb-Roasted Chicken
• Brown rice
• Steamed vegetables
GROCERIES NEEDED
Check staples: olive oil, salt, pepper, heavy string (optional)
• 2 (4- to 5-lb.) roasting chickens
• 1 lemon
• 1 bunch fresh rosemary, thyme, and oregano
• 1 fresh garlic bulb
• 1 (14-oz.) box instant brown rice (such as Uncle Ben’s)
• 1 (12-oz.) package fresh frozen steaming vegetables (such as Birds Eye Steamfresh)
PER ENTRÉE SERVING: CALORIES 370 (56% from fat); FAT 23.2g (sat 6.2g, mono 10.1g, poly 4.8g); PROTEIN 37.6g; CARB 0.4g; FIBER 0g; CHOL 119mg; IRON 2mg; SODIUM 211mg; CALC 19mg
MAKE-AHEAD MEALS: DOUBLE-DUTY MEALS
Roasted Chicken and Pesto Panini
Prep: 10 min.
Cook: 6 min.
Makes 6 servings
Use a griddle or cook these sandwiches just as easily in a skillet, panini press, or one of those indoor electric grills so popular these days.
1 Italian Herb-Roasted Chicken
1 (3.5-oz.) jar pesto sauce
12 slices sourdough bread
1 (8-oz.) package provolone cheese slices
3 Tbsp. melted butter or margarine
1. Remove chicken from bones; shred into bite-size pieces. Discard bones.
2. Preheat griddle to 275°. Spread pesto sauce on 1 side of each bread slice. Arrange chicken and cheese on 6 bread slices. Top with remaining bread slices, pesto side down. Brush melted butter on both sides of each sandwich.
3. Place sandwiches on hot griddle, and press firmly with a large spatula. Cook 2 to 3 minutes on each side or until golden brown. Serve immediately.
Nutrition Note: To save over 50 calories per sandwich, omit the butter, and coat both sides of each sandwich with olive oil-flavored cooking spray before cooking.
MENU IDEA FOR 6
• Roasted Chicken and Pesto Panini
• Cherry tomatoes or tomato soup
GROCERIES NEEDED
Check staples: butter
Planned-overs needed: 1 Italian Herb-Roasted Chicken
• 1 (3.5-oz.) jar pesto sauce
• 1 loaf sliced sourdough bread
• 1 (8-oz.) package provolone cheese slices
• 1 pt. cherry tomatoes or 3 (18.3-oz.) containers tomato soup (such as Campbell’s Select)
PER ENTRÉE SERVING: CALORIES 797 (55% from fat); FAT 48.8g (sat 18.8g, mono 20g, poly 6.3g); PROTEIN 55.5g; CARB 31.8g; FIBER 2.2g; CHOL 166mg; IRON 4.2mg; SODIUM 1064mg; CALC 475mg