As many of you know, I have been trying SO hard to adjust to my new schedule and find some make ahead re-heatable meals for us! I don’t have a ton of ideas, but here are a few of the options that have been working well for us.
Turkey Meatloaf and Mashed Potatoes: I posted this turkey meatloaf recipe a few weeks ago. I will make this ahead in a 9×13 pan, and then cook up some mashed potatoes and store both in the fridge. I will portion out individual plates and microwave, and make a quick batch of steamed green beans.
Tacos: I will prepare the meat and season it and then either store it in the fridge or freezer. I make sure we have all the fixings prepped and ready to go. We love to have Goya Yellow Rice with our tacos, which can easily be made ahead and re-heated.
Risotto: This is one that I am super impressed with! There are tons of great recipes out there, but I am partial to this one from Deb over at Smitten Kitchen. It stores great in the fridge for 1-2 days. Sometimes I serve this as a main dish, or as a side to chicken that I have made ahead. Plus, this is a great way for me to use my homemade chicken broth!
Rotisserie Chicken: Ok so this one might be considered cheating, but a store rotisserie chicken is $7.99 in my area, which is cheaper than takeout, and always gives me leftovers for chicken salad, and I can use the bones to make chicken broth. I have been able to keep a rotisserie chicken in my fridge for 2-3 days and reheat it whole in the oven or individual servings in the microwave. I will make up some sort of potato or rice dish and serve with easy steamed green beans.
Indian Chicken: This is another easy one, that also freezes well. I will saute and brown chicken breasts or thighs (cut into serving sized chunks). Then add some Indian simmer sauce (which my Aldi’s now sells!) And simmer until the chicken is cooked. I then pack this up to freeze. I will defrost head and serve with rice, naan and a side salad.
This week I am trying a chicken parm casserole! I’ll keep you updated!