The recipes in this chapter offer up ideas for soups light enough for first courses and hearty enough for dinner itself; salads designed to feed a crowd, and others special enough for an elegant evening at home; and a variety of side dishes to get you through every season. But even better, you could refer to this chapter alone to prepare—and freeze for later—entire meals. Wouldn’t it be great to arrive home after a busy day at work and sit down to a dinner of Dreamy French Onion Soup and Parmesan Green Beans without having to spend precious time in the kitchen? Pull Beef and Cabbage Stew from the freezer in the morning and warm it up on the stove when you get home. Serve it with a mixed green salad and a fresh country loaf purchased on your way home, and you’ll have time to help the kids with their homework. For a lovely lunch with friends, put together Smoked Turkey and Red Grape Salad and serve it with Cremini Mushroom and Caramelized Onion Soup—all made ahead and waiting in the freezer. Some of our favorite side dishes are here—Baked Shoestring Potatoes, Kahlúa Baked Beans and Holiday Rice among them, and there’s even a classic Layered Strawberry Gelatin Salad for the buffet table.
Company’s Coming Layered Salad
This exquisite salad is a showstopper on a buffet table. It cannot be frozen, but we provide amounts for tripling the recipe so you can easily make it for a crowd. Divide the times-three salad among three clear glass bowls and space them apart on the buffet table. They’re as decorative as they are delicious. Serve this salad with Fettuccine with Chicken and Asparagus.
|
For One |
For Three |
Ingredients |
|
1 |
3 |
head(s) romaine lettuce, chopped |
|
4 |
12 |
celery, chopped |
|
1 cup |
3 cups |
mushrooms, sliced |
|
6 |
18 |
scallions, chopped |
|
1½ cups |
4½ cups |
frozen peas |
|
1 |
3 |
red bell pepper(s), diced |
|
½ cup |
1½ cups |
bacon bits |
|
2 cups (8 ounces) |
6 cups (1½ pounds) |
shredded Cheddar cheese |
|
2 |
6 |
hard-boiled eggs, chopped |
|
2 cups |
6 cups |
nonfat mayonnaise |
|
3 tablespoons |
packed dark brown sugar | |
|
½ teaspoon |
1½ teaspoons |
kosher salt |
|
½ teaspoon |
1½ teaspoons |
black pepper |
|
½ teaspoon |
1½ teaspoons |
garlic powder |
|
1 cup (4 ounces) |
3 cups (12 ounces) |
crumbled blue cheese or grated Parmesan cheese |
Putting the salad together
Place half of the lettuce in a large, clear glass bowl, dividing the lettuce equally among the three bowls if you are preparing a triple batch. Top with the celery, mushrooms, scallions, peas, bell pepper(s), bacon bits, Cheddar cheese, and hard-boiled eggs. Layer the remaining romaine lettuce over the eggs. Set aside.
Mix together the mayonnaise, brown sugar, salt, pepper, and garlic powder in a bowl. Spread this mixture evenly over the top of the salad, dividing it equally if you are preparing a triple batch. Garnish with the blue cheese or Parmesan. Cover with plastic wrap and chill for 8 to 12 hours. Serve.
Smoked Turkey and Red Grape Salad
Yes, you can freeze this salad! Omit the celery if you plan to freeze it and add fresh chopped stalks once the salad is thawed.
|
For One |
For Three |
Ingredients |
|
¼ cup |
¾ cup |
nonfat sour cream |
|
2 tablespoons |
¼ cup plus |
rice vinegar |
|
¼ cup |
¾ cup |
nonfat mayonnaise |
|
2 tablespoons |
¼ cup plus |
sugar |
|
1 teaspoon |
1 tablespoon |
kosher salt |
|
½ teaspoon |
1½ teaspoons |
black pepper |
|
11/3 pounds |
4 pounds |
smoked turkey breast, cut into 1-inch cubes |
|
2 cups (¾ pound) |
6 cups (2 pounds) |
seedless red grapes |
|
1 cup |
3 cups |
chopped walnuts |
|
8 ounces |
1½ pounds |
mozzarella cheese, cut into 1-inch cubes |
|
4 |
12 |
celery, diced |
|
1 |
3 |
head(s) romaine lettuce, chopped |
Putting the salad together
In a bowl, combine the sour cream, vinegar, mayonnaise, sugar, salt, and pepper and mix well. Set aside. Combine the turkey, grapes, walnuts, and cheese in a large bowl. If you are preparing a triple batch, divide the turkey mixture equally among three resealable freezer bags. Pour the sour cream dressing into the bag(s) with the turkey, dividing equally if you are preparing a triple batch. Seal the bag(s) tightly and mix gently.
For salad tonight
Place one bag in the refrigerator for dinner tonight. When ready to serve, add the diced celery to the refrigerated salad mixture and mix gently. Arrange the romaine lettuce on the bottom of a serving dish, place the salad on top, and serve.
To freeze
Label, date, and freeze for up to 3 months. Thaw before serving as directed above.
Spinach and Strawberry Salad
This simple salad of spinach, strawberries, and red onion must be made fresh and never frozen. The dressing recipe can be tripled and will last up to 1 month in the refrigerator. Serve this spring salad with Parmesan-Crusted Fish Fillets.
|
For One |
For Three |
Ingredients |
|
1 pound |
3 pounds |
fresh spinach |
|
2 cups (1 pint) |
6 cups (3 pints) |
strawberries, sliced |
|
¼ cup |
¾ cup |
fresh tarragon, chopped |
|
¼ |
¾ |
small red onion, thinly sliced |
|
2 tablespoons |
¼ cup plus |
balsamic vinegar |
|
1 tablespoon |
3 tablespoons |
honey |
|
1½ tablespoons |
¼ cup |
olive oil |
|
½ teaspoon |
1½ teaspoons |
lemon juice |
|
½ teaspoon |
1½ teaspoons |
dried tarragon |
|
½ teaspoon |
1½ teaspoons |
kosher salt |
|
½ teaspoon |
1½ teaspoons |
black pepper |
|
½ cup (2 ounces) |
1½ cups (6 ounces) |
almonds, sliced |
Putting the salad together
In a large bowl, combine the spinach, strawberries, fresh tarragon, and onion. Toss to mix well. Set aside. In a jar with a lid, combine the vinegar, honey, olive oil, lemon juice, dried tarragon, salt, pepper, and 1 (3) tablespoon(s) water. Screw the lid on tightly and shake to mix well. Pour the dressing over the salad just before serving, dividing the dressing equally if you are preparing a triple batch. Toss to coat. Garnish with the almonds and serve.
LET’S TALK
Ask the questions that will get even teenagers to talk:
What do you think is the biggest controversy in your school?
How can you make a difference?
Who and how did you serve (do something for someone) today?
What was the craziest thing you saw on the roads today?
Orzo Salad
Pasta salad with a Greek twist. After thawing this salad, splash a little balsamic vinegar on it right before serving. Intensely flavorful ingredients including olives, scallions, feta, and dill make this pasta salad an especially good one.
|
For One |
For Three |
Ingredients |
|
1 cup (4 ounces) |
3 cups (12 ounces) |
orzo (uncooked) |
|
6 |
18 |
scallions, chopped |
|
½ cup (4 ounces) |
1½ cups (12 ounces) |
pitted and chopped Kalamata olives |
|
½ cup (2 ounces) |
1½ cups (6 ounces) |
crumbled feta cheese |
|
¼ cup |
¾ cup |
chopped fresh dill |
|
¼ cup |
¾ cup |
olive oil |
|
3 tablespoons |
½ cup plus 1 tablespoon |
lemon juice |
|
1 teaspoon |
1 tablespoon |
grated lemon zest |
|
¼ cup |
¾ cup |
red wine vinegar |
|
1 teaspoon |
1 tablespoon |
kosher salt |
|
1 teaspoon |
1 tablespoon |
black pepper |
Putting the salad together
Cook the orzo according to the package directions. In a large bowl, combine the orzo, scallions, olives, feta, and dill. Set aside.
In a small bowl, whisk together the olive oil, lemon juice and zest, vinegar, salt, and pepper.
Pour over the pasta mixture and stir to coat all over. Divide the remaining salad equally between two resealable freezer bags if you are preparing a triple batch.
For dinner tonight
Transfer the pasta salad to a serving dish and serve.
To freeze
Label, date, and freeze for up to 3 months. Thaw before serving as directed above.
LET’S TALK
One of our favorite conversation starters that involves everyone at the table is the Pow and Wow Game. Each diner has to share a story of either a really good thing that happened to them (Wow!) or a really bad thing that happened to them (Pow!).
Cremini Mushroom and Caramelized Onion Soup
Flavorful brown cremini mushrooms are simply a small version of portobello mushrooms. Do not substitute button mushrooms for them in this recipe as they are nowhere near as rich in flavor. If you like, puree the cooked soup in a blender for a smooth first course.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
2 cups (8 ounces) |
6 cups (1½ pounds) |
cremini mushrooms, sliced |
|
4 cups |
12 cups |
yellow onions, thinly sliced |
|
2 tablespoons |
¼ cup plus |
sugar |
|
4 cups |
12 cups |
chicken broth |
|
2 tablespoons |
¼ cup plus |
chopped fresh rosemary |
|
1 teaspoon |
1 tablespoon |
kosher salt |
|
½ teaspoon |
1½ teaspoons |
black pepper |
Putting the soup together
Heat a large skillet over high heat and spray with nonstick cooking spray. Add half of the mushrooms, the onions, and sugar and sauté, stirring every 3 to 5 minutes, until the onions are browned and tender, about 15 minutes. Add the chicken broth, the remaining mushrooms, the rosemary, salt, and pepper and stir until combined. Transfer the mixture to a large pot. If you are preparing a triple batch, pour one-third into the pot and divide the remainder equally between two resealable freezer bags.
For dinner tonight
Turn the heat to low and simmer the soup on the stove for 1 hour, stirring often.
To freeze
Label, date, and freeze for up to 3 months. Thaw at room temperature before cooking as directed above.
Kielbasa Bean Soup
This hearty soup is a meal in itself. Use low-fat turkey kielbasa to lighten this fiber-rich dinner.
|
For One |
For Three |
Ingredients |
|
2 cups (8 ounces) |
6 cups (1½ pounds) |
potatoes in ½-inch dice |
|
2 |
6 |
10.5-ounce can(s) bean with bacon soup |
|
2 |
6 |
15-ounce can(s) diced tomatoes |
|
¾ pound |
2 pounds |
kielbasa sausage, cut into 1-inch pieces |
|
1 |
3 |
onion(s), chopped |
|
2 |
6 |
carrots, diced |
|
2 |
6 |
celery, diced |
|
1 teaspoon |
1 tablespoon |
kosher salt |
|
½ teaspoon |
1½ teaspoons |
black pepper |
Putting the soup together
In a large bowl, combine the potatoes, soup, tomatoes, kielbasa, onion(s), carrots, celery, salt, and pepper and stir to combine. Transfer to a crockpot or large pot. If you are preparing a triple batch, transfer one-third to a stockpot and divide the remainder equally between two resealable freezer bags.
For dinner tonight
Slow-cook in the crockpot, set on low heat, for 5 to 6 hours, until thick. Alternatively, simmer over low heat on the stovetop for 2 hours or until thick.
To freeze
Place each resealable freezer bag into a second one and seal tightly. Label, date, and freeze for up to 3 months. Thaw at room temperature before cooking as directed above.
Dreamy French Onion Soup
Caramelizing onions is well worth the wait—so don’t rush the process that results in these melt-in-your-mouth onions. The natural sugars in the onions become concentrated, causing the onions to brown, yet remain soft. You can use low-sodium beef broth for this recipe. We mix Merlot with the beef stock to make a full-bodied broth, but any decent red will do.
|
For One |
For Three |
Ingredients |
|
8 |
24 |
onions, thinly sliced |
|
¼ cup |
¾ cup |
olive oil |
|
2 tablespoons |
¼ cup plus |
granulated sugar |
|
10½ cups |
2 gallons |
beef broth |
|
1 teaspoon |
3 teaspoons |
kosher salt |
|
1 cup |
3 cups |
red wine |
|
6 |
18 |
sourdough bread (sliced to fit bowls), toasted |
|
6 slices (4 ounces) |
18 slices (12 ounces) |
Gruyère cheese |
|
½ cup (2 ounces) |
1½ cups (6 ounces) |
grated Parmesan cheese |
|
½ cup (2 ounces) |
1½ cups (6 ounces) |
grated Fontina cheese |
|
1 tablespoon |
3 tablespoons |
chives, chopped |
|
leaves from 1 sprig |
leaves from 3 sprigs |
thyme |
Putting the soup together
Heat a skillet over medium-low heat. Add the onions, olive oil, and sugar and cook until the onions are dark brown, about 40 minutes, stirring them in the pan frequently as they begin to take on color. Raise the heat to high, add the broth, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 10 to 20 minutes. Add the salt and wine. If you are preparing a triple batch, divide two-thirds of the broth and onion mixture equally between two resealable freezer bags and seal.
For dinner tonight
Preheat the broiler. Ladle the soup from the pot into six heatproof bowls. Float a slice of sourdough bread on top of the soup. Place a slice of Gruyère on each bread slice, then sprinkle with Parmesan and Fontina. Cook under the broiler and broil until the cheese is melted, bubbling, and begins to brown. Garnish with chives and thyme.
To freeze
Place 6 slices of bread in each of two resealable freezer bags. Divide the Gruyère, Parmesan, and Fontina equally between two resealable freezer bags. Label, date, and freeze for up to 2 months. Thaw at room temperature before cooking as directed above.
Seafood Cioppino
There’s little work to do but chop some onions, celery, and garlic. You can substitute a variety of fresh fish for the halibut, such as cod. If you prefer to cook this on the stovetop, simmer it for at least 30 minutes, until it is heated through, then add the seafood and simmer for 5 minutes more for a hearty meal.
|
For One |
For Three |
Ingredients |
|
1 |
3 |
onion(s), diced |
|
2 |
6 |
celery, chopped |
|
2 teaspoons |
2 tablespoons |
minced garlic |
|
1 |
3 |
28-ounce can(s) diced tomatoes |
|
1 cup |
3 cups |
chicken broth |
|
1 cup |
3 cups |
clam juice |
|
1/3 cup |
1 cup |
tomato paste |
|
½ cup |
1½ cups |
red wine |
|
2 tablespoons |
¼ cup plus |
red wine vinegar |
|
2 tablespoons |
¼ cup plus |
olive oil |
|
1 teaspoon |
1 tablespoon |
kosher salt |
|
1 teaspoon |
1 tablespoon |
black pepper |
|
zest of 3 |
lemon(s), grated | |
|
2 teaspoons |
2 tablespoons |
Italian seasoning |
|
1 tablespoon |
3 tablespoons |
sugar |
|
¼ teaspoon |
¾ teaspoon |
red pepper flakes |
|
1 |
3 |
bay leaf (leaves) |
|
6 ounces |
1 pound, 2 ounces |
skinless halibut fillets, cut into 3 (9) pieces |
|
6 |
18 |
large shrimp, 21 to 30 per pound, peeled and deveined |
|
1 |
3 |
6-ounce can(s) chopped clams, drained |
|
1 cup |
3 cups |
crabmeat, canned or fresh, picked over and drained |
|
2 tablespoons |
¼ cup plus |
lemon juice |
|
2 tablespoons |
¼ cup plus |
dried parsley |
Putting the dinner together
In a large bowl, combine the onion(s), celery, garlic, tomatoes, chicken broth, clam juice, tomato paste, red wine, red wine vinegar, olive oil, salt, pepper, lemon zest, Italian seasoning, sugar, red pepper flakes, and bay leaf. Mix to incorporate. Pour the mixture into a crockpot or a large pot. If you are preparing a triple batch, pour one-third of the mixture into the pot and divide the remaining mixture equally between two resealable freezer bags. Combine the halibut, shrimp, clams, crabmeat, lemon juice, and parsley in a resealable freezer bag and refrigerate. If you are preparing a triple batch, divide the fish equally among three resealable freezer bags.
For dinner tonight
Cook the vegetables and broth on low heat in your crockpot for 5 to 6 hours, or simmer on the stovetop for 1 to 2 hours. Add the seafood, stir gently, and cook on low heat for another 5 to 10 minutes or until the fish breaks apart and just until the shrimp turns pink.
To freeze
Place one bag of vegetables and broth inside each bag of seafood and seal tightly. Label, date, and freeze for up to 3 months. Thaw at room temperature before cooking as directed above.
SIMPLE, FRESH VEGETABLE AND FRUIT SIDE DISHES IN 5 MINUTES OR LESS
Tomatoes: Cut into thick slices and drizzle with your favorite olive oil and vinegar or salad dressing. Sprinkle with fresh chopped herbs.
Cucumbers: Slice and marinate in seasoned rice vinegar for 1 to 6 hours.
Broccoli: Cut into spears and place in a microwave-safe dish. Dot with yogurt-based spread and sprinkle with lemon pepper. Cover with plastic wrap and microwave on high for 2 to 3 minutes, until fork tender.
Asparagus: Place the spears on a baking sheet, drizzle with nonfat Italian dressing, and cook under the broiler for 2 minutes.
Baby carrots: Place in a microwave-safe dish, sprinkle with brown sugar, a pinch of cayenne, and a dollop of yogurt-based spread, cover with plastic wrap, and microwave on high for 1 to 2 minutes.
Red and green bell peppers: Cut into rings and drizzle with nonfat Italian dressing.
Melons: Slice and arrange attractively on a platter. Drizzle with honey, if desired.
Fresh fruit of any kind: Serve on a lettuce leaf and drizzle with balsamic vinegar.
Beef and Cabbage Stew
This hearty stew, thick with beef, beans, and cabbage, makes a delicious dinner on a cold winter day, and is even better the next day once the flavors have melded. You can omit the beans if you like. If you prefer a soup-like consistency, add an extra cup of broth and tomato sauce. If you are preparing a triple batch, you will need two soup pots unless you have one that can accommodate 3 gallons of liquid.
|
For One |
For Three |
Ingredients |
|
1½ pounds |
4½ pounds |
lean ground beef |
|
5 |
15 |
celery, diced |
|
½ |
1½ |
onion, diced |
|
dash |
3 dashes |
Tabasco sauce |
|
¼ teaspoon |
¾ teaspoon |
chili powder |
|
1 |
3 |
28-ounce can(s) diced tomatoes with juice |
|
1¼ cups |
3¾ cups |
beef broth |
|
2 |
6 |
15-ounce can(s) kidney beans, drained |
|
1 |
3 |
15-ounce can(s) tomato sauce |
|
1 teaspoon |
3 teaspoons |
kosher salt |
|
½ teaspoon |
1½ teaspoons |
black pepper |
|
1½ |
head(s) cabbage, cut into 1-inch wedges | |
|
1 cup |
3 cups |
chopped fresh parsley |
|
½ cup (2 ounces) |
1½ cups (6 ounces) |
grated Parmesan cheese |
Putting the stew together
In a large skillet over medium-high heat, combine the beef, celery, and onion, season with Tabasco and chili powder and sauté until the beef is browned, 8 to 10 minutes for 1½ pounds and 18 to 20 minutes for 4½ pounds. Transfer the mixture to a soup pot and set over high heat. Add the tomatoes, broth, beans, tomato sauce, salt, pepper, and cabbage and bring to a boil. Reduce the heat to medium and simmer for at least 1 hour. If you are preparing a triple batch, cool the remaining mixture in the refrigerator and divide equally between two resealable freezer bags.
For dinner tonight
Ladle the stew into six soup bowls and garnish each with 2 tablespoons of the parsley and 1 tablespoon of the Parmesan.
To freeze
Combine 1 cup of the parsley and ½ cup of the Parmesan in each of two resealable freezer bags. Label, date, and freeze along with the stew for up to 3 months. Thaw, reheat, and serve as directed above.
Seafood Chowder
Trying to add more seafood and vegetables to your diet? Soups are the perfect way to include both.
|
For One |
For Three |
Ingredients |
|
½ cup |
1½ cups |
low-fat yogurt-based spread or butter |
|
3 tablespoons |
2/3 cup |
all-purpose flour |
|
1/3 |
1 |
onion, diced |
|
1/3 |
1 |
red bell pepper, diced |
|
1/3 |
1 |
yellow bell pepper, diced |
|
1 cup |
3 cups |
dry white wine |
|
1 quart |
3 quarts |
nonfat half-and-half |
|
2 tablespoons |
6 tablespoons |
chicken bouillon powder or cubes |
|
1½ teaspoons |
1¼ tablespoons |
dried thyme |
|
1/3 cup |
1 cup |
frozen whole-kernel corn, thawed |
|
1 cup (4 ounces) |
3 cups (12 ounces) |
cooked new potatoes, diced |
|
1 teaspoon |
3 teaspoons |
kosher salt |
|
1 teaspoon |
3 teaspoons |
white or black pepper |
|
4 |
12 |
asparagus spears, cut into 1-inch pieces |
|
9 ounces |
fresh crabmeat, picked over | |
|
4 ounces |
12 ounces |
Bay shrimp, peeled and deveined |
|
1 teaspoon |
3 teaspoons |
chives, chopped |
Putting the soup together
Melt the spread in a large soup pot over medium heat. Add the flour and stir until slightly browned. Add the onion and sauté until the flour is golden brown, 8 to 10 minutes. Add the bell peppers and cook until slightly tender, 5 to 8 minutes. Blend in the wine and add the half-and-half slowly, stirring constantly. Continuing to stir constantly, bring the mixture to a simmer. Add the chicken bouillon, thyme, corn, potatoes, salt, and pepper. Stirring occasionally, simmer until the potatoes are warmed through and the chowder is thickened, about 1 hour. Season with salt and pepper. Add the asparagus and simmer on low for 10 to 12 minutes or until the asparagus is tender.
For dinner tonight
Bring the chowder to a boil and add the crabmeat and shrimp, ladle into bowls or cups, garnish with chives, and serve immediately.
To freeze
Pour the chowder into resealable freezer bags, placing the seafood in separate bags. Label, date, and freeze for up to 3 months. Thaw the chowder and seafood in the refrigerator before cooking as directed above.
Three Cheese Spinach Soup
Use fresh or frozen spinach for this thick, warming soup. Serve it with Ham and Tomato Biscuits for lunch or a light supper.
|
For One |
For Three |
Ingredients |
|
¼ cup |
¼ cup |
low-fat yogurt-based spread or butter |
|
5 tablespoons |
1 cup |
all-purpose flour |
|
1 cup |
3 cups |
button mushrooms, sliced |
|
1 |
3 |
scallion(s), chopped |
|
2 cups |
6 cups |
chicken broth |
|
2 cups |
6 cups |
nonfat milk |
|
1 cup (8 ounces) |
3 cups (1½ pounds) |
nonfat cream cheese |
|
1 cup (4 ounces) |
3 cups (12 ounces) |
shredded Swiss cheese |
|
4 teaspoons |
¾ teaspoons |
ground nutmeg |
|
½ teaspoon |
1½ teaspoons |
kosher salt |
|
1 teaspoon |
3 teaspoons |
black pepper |
|
1 |
3 |
10-ounce box(es) frozen chopped spinach, thawed and drained |
|
¼ cup (1 ounce) |
¾ cup (3 ounces) |
grated Parmesan cheese |
Melt the spread in a large soup pot over medium heat. Add the flour and whisk until golden, 2 to 3 minutes. Add the mushrooms and scallion(s) and sauté until tender, about 3 minutes. Whisk in the chicken broth and milk and stir until thickened, 5 to 10 minutes. Add the cream cheese, Swiss cheese, nutmeg, salt, and pepper and stir until the cheese is melted. Add the spinach and stir. Simmer the soup for 10 to 15 minutes, stirring gently. If you are preparing a triple batch, divide the remaining soup equally between two resealable freezer bags.
For dinner tonight
Ladle the soup from the pot into six bowls. Garnish with ¼ cup of the Parmesan and serve hot.
To freeze
Place ¼ cup Parmesan into each of two resealable bags. Label, date, and freeze both the soup and the Parmesan for up to 3 months. Thaw at room temperature before cooking as directed above.
Five-Spice Grilled Chicken
These five spices coat the chicken, sealing in the moisture while adding a layer of flavor. Serve this with the Lemon Rice Pilaf and tossed greens for a wonderfully simple dinner.
|
For One |
For Three |
Ingredients |
|
6 |
18 |
4-ounce boneless, skinless chicken breasts |
|
2 tablespoons |
6 tablespoons |
ground cumin |
|
2 tablespoons |
6 tablespoons |
chili powder |
|
2 tablespoons |
6 tablespoons |
packed light brown sugar |
|
2 tablespoons |
6 tablespoons |
curry powder |
|
2 teaspoons |
6 teaspoons |
kosher salt |
|
2 teaspoons |
6 teaspoons |
black pepper |
Place 6 chicken breasts into a 1-gallon resealable freezer bag. Sprinkle each seasoning over the chicken and seal tightly. Toss the bag to coat the chicken breasts.
For dinner tonight
Marinate the chicken in the refrigerator for at least 1 hour. Heat a grill to medium-high. Grill the chicken for 5 to 8 minutes per side. Or, heat a nonstick skillet sprayed with cooking spray over medium-high heat. Add the chicken breasts and brown for 3 minutes on each side. Reduce to medium heat and cook for 5 to 8 minutes per side.
To freeze
Divide the seasoned chicken breasts into thirds and place in resealable freezer bags. Label, date, and freeze for up to 3 months. Thaw before cooking as directed above.
LET’S TALK
Inevitably, difficult subjects or disagreements will arise that are certain to stop conversation dead. Rather than put a halt to talking, indulge it in a rational way, by asking everyone to discuss the pros and cons on the subject, examine the consequences of the varying viewpoints, and ultimately respectfully agree that it is okay to disagree. If the conversation takes a further negative turn, defer the discussion until after dinner.
As a side dish or appetizer these beans are transformed into a delicious treat. Sauté or roast them in your oven to make them extra special.
|
For One |
For Three |
Ingredients |
|
2 tablespoons |
¼ cup plus |
olive oil |
|
1 tablespoon |
3 tablespoons |
minced garlic |
|
1 |
3 |
scallion(s), chopped |
|
1 |
3 |
red, yellow, or green bell pepper(s), chopped |
|
1 teaspoon |
1 tablespoon |
dried basil |
|
1 teaspoon |
1 tablespoon |
kosher salt |
|
½ teaspoon |
1½ teaspoons |
black pepper |
|
1 |
3 |
20-ounce package(s) frozen green beans |
|
¼ cup (2 ounces) |
¾ cup (6 ounces) |
grated Parmesan cheese |
In a bowl, combine the olive oil, garlic, scallion(s), bell pepper(s), basil, salt, and pepper. If you are preparing a triple batch, divide the pepper mixture equally between two resealable freezer bags. Place the green beans in a separate resealable freezer bag. Place the Parmesan in a smaller bag. Bag all three (seasoning bag, bean bag, and cheese bag) together.
For dinner tonight
Heat a large skillet over medium-high heat. Add the pepper mixture and sauté until fragrant, about 5 minutes. Add the green beans and ½ cup water and simmer until the beans are bright green and tender, about 8 minutes. Transfer to a platter, sprinkle with the Parmesan, and serve.
To freeze
Place ¼ cup of the Parmesan in each of two resealable freezer bags. Label, date, and freeze both the cheese and the vegetables for up to 3 months. Thaw at room temperature before cooking as directed above.
Optional way to cook
Toss the beans in the olive oil, garlic, basil, salt, and pepper. Remove the beans, arrange in a single layer on a baking sheet, and roast at 475°F until browned, about 10 minutes. Place the roasted beans on a serving platter. Sprinkle with grated Parmesan.
The fresh lemon juice in this rice dish gives it a slight tang, making it the perfect accompaniment to seafood. Make a triple batch and bring it along on a seaside vacation. Bake it in the oven, put the fish on the grill, and enjoy a delicious meal in minutes.
|
For One |
For Three |
Ingredients |
|
5 tablespoons |
¾ cup plus |
olive oil |
|
1½ |
4½ |
onions, chopped |
|
3 cups |
9 cups |
uncooked long-grain rice |
|
5 cups |
15 cups |
chicken broth |
|
½ cup |
1½ cups |
freshly squeezed lemon juice |
|
1½ tablespoons |
¼ cup plus |
lemon zest |
|
½ teaspoon |
1½ teaspoons |
kosher salt |
|
¾ teaspoon |
2¼ teaspoons |
black pepper |
Heat the oil in a large saucepan over medium heat. Add the onions and sauté until tender and fragrant, about 5 minutes. Add the rice and sauté for 2 minutes more.
Raise the heat to high, add the chicken broth, lemon juice and zest, salt, and pepper and bring to a boil, stirring occasionally. Reduce the heat to low. Cover and cook until the rice is tender and the liquid is absorbed, about 20 minutes.
For dinner tonight
Remove from the heat and let stand for 5 minutes. Fluff with a fork and serve.
To freeze
Divide the remaining rice equally between two 2-quart baking dishes, and cover with plastic wrap and aluminum foil. Label, date, and freeze. Thaw. Preheat the oven to 350°F. Add ½ cup water or chicken stock and bake, covered, for 40 minutes or until the liquid is absorbed.
This recipe comes from an old friend of ours who was a cook in New Orleans. We never could get him to write it down exactly, but don’t be afraid of all the ingredients; it is a wonderfully seasoned dish to have on hand.
|
For One |
For Three |
Ingredients |
|
1½ cups |
4½ cups |
uncooked long grain white rice |
|
4 |
12 |
slices of cooked bacon, crumbled |
|
½ pound |
1½ pounds |
sausages, cooked and crumbled |
|
½ cup |
1½ cups |
yellow onions, diced |
|
½ cup |
1½ cups |
celery, diced |
|
½ cup |
1½ cups |
green bell pepper(s), diced |
|
½ cup |
1½ cups |
red bell pepper(s), diced |
|
1 tablespoons |
3 tablespoons |
minced garlic |
|
¼ cup |
¾ cup |
prepared red pepper pesto |
|
½ teaspoon |
1½ teaspoons |
cayenne powder |
|
1 tablespoon |
3 tablespoons |
dried parsley |
|
1 tablespoon |
3 tablespoons |
granulated sugar |
|
1 teaspoon |
3 teaspoons |
kosher salt |
|
3 teaspoons |
black pepper | |
|
1 cup |
3 cups |
chicken broth |
|
¼ cup |
¾ cup |
olive oil |
Putting your dinner together
Cook the rice according to the package directions and cool in the refrigerator. Place the remaining ingredients in a 1-gallon resealable freezer bag and mix in the cooled rice. Toss the bag to coat the rice. Repeat in separate bags if you are preparing a triple batch.
For dinner tonight
Place the contents in a sprayed baking dish and cover tightly. Bake in a 350°F oven for 1 hour or until the liquid is fully absorbed and the rice is hot and fluffy.
To freeze
Label, date, and freeze for up to 3 months. Thaw before cooking as directed above.
This is the perfect make-ahead dish for Thanksgiving or any time during the cooler months, when a hearty side dish is most appreciated. It is especially delicious with the Provençal Flank Steak.
|
For One |
For Three |
Ingredients |
|
¼ cup |
¾ cup |
uncooked wild rice |
|
1¼ cups |
3¾ cups |
uncooked brown rice |
|
1 |
3 |
Granny Smith apple(s) |
|
1 tablespoon |
3 tablespoons |
lemon juice |
|
½ cup |
1½ cups |
red bell pepper(s), diced |
|
½ cup |
1½ cups |
dried cranberries |
|
½ cup (2 ounces) |
1½ cups (6 ounces) |
pecans, chopped and toasted |
|
¼ |
¾ |
red onion, chopped |
|
2 tablespoons |
¼ cup plus |
balsamic vinegar |
|
¼ cup |
3¼ cup |
olive oil |
|
1 teaspoon |
1 tablespoon |
kosher salt |
|
½ teaspoon |
1½ teaspoons |
black pepper |
Cook the wild rice and the brown rice in separate saucepans, following the package directions. Cool the rice uncovered in a 2-inch-deep container on the top shelf of the refrigerator. Core the apple(s), slice, cut into 1-inch pieces, and toss with lemon juice in a large bowl. Add the rice, bell pepper(s), cranberries, pecans, and onion and mix to combine. Set aside.
In a small bowl, whisk together the vinegar, oil, salt, and pepper. Add the dressing to the rice mixture and stir to combine. If you are preparing a triple batch, divide the remaining salad equally between two resealable freezer bags.
For dinner tonight
Transfer to a platter, fluff with a fork, and serve.
To freeze
Label, date, and freeze for up to 3 months. Thaw before serving as directed above. A splash of balsamic vinegar will freshen this salad up perfectly.
You still have the turkey to roast, the potatoes to mash, and the yams to bake, but your rice is done. So go ahead and pull your Pecan Pie out of the freezer and serve a comfortable, easy holiday dinner.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
1 cup |
3 cups |
uncooked wild rice |
|
1 cup |
3 cups |
uncooked brown rice |
|
1 cup |
3 cups |
dried cranberries |
|
½ cup (3 ounces) |
1½ cups (9 ounces) |
pine nuts, toasted |
|
¼ cup |
¾ cup |
fresh parsley, chopped |
|
¼ cup |
¾ cup |
olive oil |
|
grated zest and |
grated zest and |
orange(s) |
|
1 teaspoon |
1 tablespoon |
kosher salt |
|
½ teaspoon |
1½ teaspoons |
black pepper |
|
½ cup (2 ounces) |
1½ cups (6 ounces) |
grated Parmesan cheese |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the dish together
Cook the wild rice according to the package directions or until the rice is chewy. Drain if necessary. Transfer the rice to a large bowl. Meanwhile, cook the brown rice according to the package directions. Add the wild rice to the brown rice in the large pot. Add the cranberries, pine nuts, parsley, olive oil, orange juice and zest, salt, and pepper. Stir to mix well. Transfer to the prepared baking dish, dividing equally among the three dishes if you are preparing a triple batch.
For dinner tonight
Preheat the oven to 350°F. Cover the rice mixture with aluminum foil and bake for 20 to 30 minutes, until the rice is soft but not mushy. Sprinkle with Parmesan and serve.
To freeze
Cover the baking dishes with plastic wrap and heavy-duty aluminum foil. Place ½ cup of the Parmesan in each of two resealable freezer bags. Label, date, and freeze the rice and cheese for up to 3 months. Thaw before cooking as directed above.
This bicolor bean salad is among the fastest to put together in the Dream Dinners repertoire. We like to use Great Northern beans, but cannellini beans will work beautifully, too. Don’t bother to thaw the frozen green beans if you are going to freeze this salad; thaw them only when you are ready to serve it.
|
For One |
For Three |
Ingredients |
|
1 |
3 |
16-ounce bag(s) frozen green beans, thawed |
|
2 |
6 |
16-ounce can(s) white beans, such as Great Northern or cannellini beans, drained |
|
4 teaspoons |
¼ cup |
minced garlic |
|
1 |
3 |
red bell pepper(s), thinly sliced |
|
½ cup |
1½ cups |
fat-free Italian dressing |
|
2 tablespoons |
6 tablespoons |
balsamic vinegar |
|
½ teaspoon |
1½ teaspoons |
kosher salt |
|
½ teaspoon |
1½ teaspoons |
black pepper |
|
1 cup (4 ounces) |
3 cups (12 ounces) |
grated Parmesan cheese |
|
½ cup |
1½ cups |
fresh parsley, chopped |
Combine the green and white beans, garlic, bell pepper(s), Italian dressing, balsamic vinegar, salt, and pepper in a large bowl. Combine the cheese and parsley in another bowl. If you are preparing a triple batch, divide the bean mixture into three equal portions, reserving one portion for tonight. Place the other two portions into two resealable freezer bags. Divide the cheese mixture accordingly, placing one-third each into separate resealable freezer bags.
For dinner tonight
Toss the cheese and the bean mixtures together in a large bowl. Transfer to a serving bowl.
To freeze
Slide a bag of the cheese mixture into each of the bags with the bean mixture. Label, date, and freeze for up to 3 months. Thaw before serving as directed above.
Black Bean and Rice Salad
With Southwestern flavors of salsa, lime juice, and cilantro, this salad pairs perfectly with the Raspberry Margarita Slush for a casual but festive dinner. Freezing this salad will soften the vegetables, but it will still have the same wonderful flavors.
|
For One |
For Three |
Ingredients |
|
1 cup |
3 cups |
uncooked rice, cooked and chilled |
|
1 16-ounce bag |
3 16-ounce bags |
frozen corn kernels |
|
1 |
3 |
15-ounce can(s) black beans, drained |
|
4 |
12 |
tomatoes, chopped |
|
1 |
3 |
red bell pepper(s), thinly sliced |
|
1 cup |
3 cups |
cilantro, chopped, plus 1 bunch for garnish |
|
½ teaspoon |
1½ teaspoons |
red pepper flakes |
|
1 teaspoon |
1 tablespoon |
oregano |
|
1 tablespoon |
3 tablespoons |
sugar |
|
½ teaspoon |
1½ teaspoons |
kosher salt |
|
1 teaspoon |
3 teaspoons |
minced garlic |
|
3 |
9 |
scallions, chopped |
|
1 cup |
3 cups |
lemon juice |
|
¾ cup |
lime juice | |
|
2 tablespoons |
¼ cup plus |
olive oil |
|
½ cup |
1½ cups |
store-bought salsa (for extra zing, use the salsa) |
|
nonfat sour cream for garnish |
Putting the salad together
Cook the rice according to the package directions and chill. Place the cooked rice in a large bowl. Add the corn, black beans, tomatoes, bell pepper(s), cilantro, red pepper flakes, oregano, sugar, salt, garlic, and scallions to the rice and toss to mix. In a small bowl, whisk together the lemon juice, lime juice, olive oil, and salsa. Pour the mixture over the rice and toss to mix well. If you are preparing a triple batch, divide the salad into three equal portions, reserving one for tonight; place the other two into two resealable freezer bags.
For dinner tonight
Refrigerate the salad for 6 to 8 hours. Garnish with dollops of nonfat sour cream and fresh chopped cilantro and serve.
To freeze
Label, date, and freeze for up to 3 months. Thaw, garnish with cilantro, and serve with sour cream.
Kahlúa Baked Beans
These baked beans taste best if they are allowed to marinate in the coffee liqueur and molasses sauce overnight. Thaw frozen beans in the refrigerator for a day or two before cooking.
|
For One |
For Three |
Ingredients |
|
¾ pound |
2¼ pounds |
cooked ground beef |
|
2 |
6 |
28-ounce can(s) baked beans |
|
1 |
3 |
yellow onion(s), diced |
|
1 cup |
3 cups |
coffee liqueur, such as Kahlúa |
|
¼ cup |
¾ cup |
mild chili sauce |
|
2 tablespoons |
¼ cup plus |
prepared yellow mustard |
|
2 tablespoons |
¼ cup plus |
molasses |
Putting the dish together
In a large bowl, combine the ingredients and stir to mix. If you are preparing a triple batch, divide the beans and sauce equally among three resealable freezer bags. Place each in a second resealable freezer bag.
For dinner tonight
Let the beans marinate for 6 to 8 hours or overnight. Preheat the oven to 350°F. Put the beans in an ovenproof casserole, cover with aluminum foil, and bake for 45 to 60 minutes. Uncover and bake for 30 minutes more, or until bubbly and the edges are crusty. Alternatively, slow-cook in a crockpot on low heat for 5 to 6 hours.
To freeze
Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.
10-MINUTE SIDE DISHES
If fresh vegetables are not available, you can still make fresh-tasting, almost-from-scratch side dishes using canned or boxed items that are readily available in every supermarket. Some of our favorites include:
Canned baked beans with sautéed scallions.
Canned green beans steamed and seasoned with lemon pepper.
Canned corn steamed in the canned liquids and seasoned with dried tarragon.
Refried beans warmed and topped with grated cheese.
Boxed pastas and sauces, cooked and placed in a baking dish, sprinkled with grated cheese and Italian seasoning, and placed under the broiler until the cheese is bubbly.
Minute rice steamed and tossed with:
a can of diced tomatoes and garnished with chopped scallions
lemon pepper, lemon zest and juice
applesauce, diced red onion, and curry powder
Couscous cooked and fluffed, then tossed with a handful of grated cheese, cooked frozen peas, and seasoned with kosher salt and pepper.
Layered Strawberry Gelatin Salad
This light, refreshing crowd-pleaser is not only delicious but also colorful on a buffet or the dinner table. This salad can’t be frozen, but it can be prepared 2 days ahead.
|
For One |
For Three |
Ingredients |
|
1 |
3 |
18-ounce box(es) strawberry gelatin |
|
2 |
6 |
10-ounce boxes frozen strawberries |
|
1 |
3 |
8-ounce can(s) crushed pineapple, drained |
|
2 |
6 |
ripe bananas, mashed |
|
½ cup |
1½ cups |
nonfat sour cream |
Putting the salad together
Bring 2 (6) cups water to a boil and add 1 (3) package(s) Jell-O. Add the frozen strawberries, pineapple, and bananas. Put half of the mixture in a 9 × 13-inch baking dish, or divide equally among the three dishes if you are preparing a triple batch. Chill in the refrigerator for 30 to 60 minutes (leave the other half of the mixture out on the counter).
Remove the baking dish(es) from the refrigerator and spread with sour cream. Pour the remaining mixture over the sour cream, dividing equally among the three dishes if you are preparing a triple batch.
For dinner tonight
Cover the dishes with plastic wrap and chill for 8 to 12 hours. Remove the plastic wrap and serve.
OUR DAILY BREAD
There’s nothing like the aroma of fresh bread lingering in the kitchen, but when time is at a premium—and a visit to the local bakery isn’t an option—you can make delicious bread quickly from easy-to-find items at the grocery store.
Canned brown bread: warm as directed, slice and spread with low-fat yogurt-based spread or butter.
Focaccia: brush with olive oil, sprinkle with Italian seasoning and kosher salt, and broil until browned.
French bread: split lengthwise, spread with low-fat yogurt-based spread or unsalted butter on one side and sprinkle with kosher garlic salt, then spread with cream cheese on the other. Wrap in aluminum foil and bake at 350°F for 10 to 20 minutes, until the cream cheese has melted.
Canned refrigerator biscuits: arrange in a baking pan, spread with low-fat yogurt-based spread or butter, sprinkle with kosher garlic salt and Italian seasoning, then bake as directed.
For soup bowl sourdough: hollow out small rounds of sourdough, leaving a 1-inch wall, and use to serve soups, stews, and chili.
For quick homemade bread: combine 3 cups self-rising flour, 3 tablespoons sugar, and 1 can beer in a bowl. Spread into a loaf pan. Pour ½ cup (1 stick) melted low-fat yogurt-based spread or unsalted butter over the dough and bake at 350°F for 1 hour or until set. Let the bread cool in the pan for 5 minutes, slice, and serve.
Corn Bread Muffins
Freezing these muffins before baking them allows you to bake them as needed. You’ll be ready for a crowd or an intimate dinner for two. These are wonderful spread with a simple honey-yogurt-based spread (a combination of equal parts honey and low-fat yogurt-based spread or unsalted butter whipped together). Serve the muffins alongside Chicken and Black Bean Chili.
|
For One |
For Three |
Ingredients |
|
1 cup |
3 cups |
all-purpose flour |
|
1 cup |
3 cups |
yellow cornmeal |
|
2 tablespoons |
¼ cup plus |
sugar |
|
2 teaspoons |
2 tablespoons |
baking powder |
|
1 teaspoon |
3 teaspoons |
baking soda |
|
½ cup |
1½ cups |
nonfat egg substitute |
|
1 cup |
3 cups |
low-fat buttermilk |
|
3 tablespoons |
½ cup plus |
vegetable oil |
Line one (three) 12-muffin pan(s) with paper muffin liners.
Putting the muffins together
In a large bowl, mix together the flour, cornmeal, sugar, baking powder, and baking soda. Add the egg substitute, buttermilk, and vegetable oil and stir just until blended.
For breakfast or dinner tonight
Preheat the oven to 350°F. Pour the batter into the prepared muffin tins. Bake for 30 minutes or until a toothpick inserted in the center of a muffin comes out clean and the muffins are golden brown.
To freeze
Pour the batter into the prepared muffin pans and cover the entire pan with plastic wrap. Freeze in the muffin pan. When the muffins are completely frozen, remove from the pan and place in a resealable freezer bag. Label, date, and freeze for up to 3 months.
Return the frozen muffins to a muffin pan and bake in a preheated 350°F oven for 35 to 45 minutes, until a toothpick inserted in the center of the muffin comes out clean and the muffins are golden brown.
Baked Shoestring Potatoes
We don’t know anyone—babies, finicky teenagers, grandparents—who doesn’t LOVE potatoes made this way. We use frozen potatoes in the shoestring size but you can use whatever frozen potatoes you like best for this dish. Adding the ham can make it a part of wonderful comfort dinner.
|
For One |
For Three |
Ingredients |
|
1 |
3 |
28-ounce bag(s) frozen shoestring potatoes |
|
1 pound |
3 pounds |
nonfat sour cream |
|
2 tablespoons |
6 tablespoons |
low-fat yogurt-based spread or butter |
|
1 |
3 |
10-ounce can(s) cream of chicken soup |
|
2 cups (12 ounces) |
6 cups (2 pounds) |
ham, diced, optional |
|
1 cup (4 ounces) |
3 cups (12 ounces) |
low-fat shredded cheese blend |
Putting the dish together
In a large bowl, combine the potatoes, sour cream, spread, soup, ham, if desired, and cheese. Mix to combine. Pour into a 9 × 13-inch baking dish, or if you are preparing a triple batch, divide equally among the three dishes. Sprinkle each with 1 cup of the cheese.
For dinner tonight
Preheat the oven to 375°F. Bake, uncovered, for approximately 45 minutes, until the cheese is melted and bubbly and the potatoes are cooked through.
To freeze
Cover with plastic wrap and heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before cooking as directed above.