Dazzle your dinner table with homecooked meals every night of the week!
Serve your family the best, most nutritious food AND save time and money with this mega-delicious guide to preparing meals you can fix-and-freeze now and enjoy any night of your crazy-busy week!
Unlike the sodium-laced, preservative-filled meals you might find in your grocer’s freezer aisle, Make-Ahead Meals Made Healthy features all-natural recipes full of flavors that come to life the instant you reheat them—so your meals don’t just taste as good as the day you stored them away, but even better. In addition, you’ll find great tips and advice on how to best prep, store, and reheat every single recipe, making mealtime prep a cinch for any member of your household.
From comforting casserole and lasagna recipes made new again with fresh veggies and whole grains, to hearty and wholesome breakfast baked goods and sweet treats, you’ll discover so many healthy “must-make” recipes inside that you may need to get a larger freezer! Such show-stopping recipes include:
—Baked Whole Wheat Pasta with Turkey Sausage, Pesto, and Fontina
—Saucy Succulent Saffron Chicken
—Rave-Worthy Apricot Pistachio Rice Pilaf
—Tantalizing Teriyaki Vegetarian Stir-Fry
—Fast and Easy Fresh Herb Focaccia
—Baked Gingerbread Cake Doughnuts with Mmmmm Maple Glaze
—Blackberry Buttermilk Cake
With Make-Ahead Meals Made Healthy, serving your family a hot, home-cooked meal every night of the week has never been simpler—or more delicious.
|Publisher:||Fair Winds Press|
|Product dimensions:||7.90(w) x 8.90(h) x 0.70(d)|
About the Author
Michele Borboa, M.S., is a health and wellness expert, personal chef, and freelance writer specializing in food, fitness and balanced living. She is a food columnist at ww.ChefMom.com, channel editor at www.SheKnows.com, and the author of the cookbook The Fitness Kitchen. Michele holds a master's degree in exercise science and health promotion and has been a personal chef for more than five years, specializing in healthy, practical meals. She lives with her family in Bozeman, Montana.
Read an Excerpt
Potluck-Perfect Tamale Pie
2 tablespoons (28 ml) olive oil
1/2 onion, chopped
Salt and freshly ground black pepper
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon dried oregano
2 cloves garlic
3/4 pound (340 g) extra-lean ground beef
2 tablespoons (12 g) grated lime zest
2 scallions, chopped
1 can (15 ounces, or 425 g) diced tomatoes
1 can (4 ounces, or 115 g) diced green chiles
1 cup (140 g) sliced black olives
3 cups (700 ml) water
1 cup (140 g) coarse cornmeal
1 teaspoon paprika
1 cup (154 g) corn kernels
3/4 cup (86 g) shredded Mexican blend cheese
Preheat your oven to 350ºF (180ºC, or gas mark 4). Spray a 11 x 7-inch (28 x 18 cm) baking dish with cooking spray and set aside.
Heat olive oil in a large skillet over medium-high heat. Add onion and a little salt and pepper. Cook, stirring often, until onions are softened. Stir in cumin, coriander, oregano, and garlic, cooking for 1 minute. Add beef and cook, stirring often, until browned. Stir in lime zest and scallions, cooking for 1 minute. Add tomatoes, chiles, and olives, stirring to combine. Cook until heated through. Reduce heat to low.
Meanwhile, bring water to a boil in a medium saucepan. Add cornmeal and season with salt and pepper. Whisk continuously until mixture starts to thicken. Add paprika and corn and continue to whisk until cornmeal has a thick oatmeal consistency. Stir in cheese. Remove from heat. Spoon beef mixture into prepared baking dish, spreading evenly. Pour cornmeal mixture over top and spread evenly to cover.
Bake for 30 minutes or until corn bread topping is set. Cool completely on a wire rack.
Table of Contents
Chapter One: Getting Started
Chapter Two: Casseroles
Chapter Three: Meats
Chapter Four: Poultry and Seafood
Chapter Five: Soups, Stews, and Chilis
Chapter Six: Side Dishes and Vegetarian Options
Chapter Seven: Breads, Rolls, Pizzas, and More
Chapter Eight: Appetizers
Chapter Nine: Sauces, Condiments, and Other Staples
Chapter Ten: Breakfasts
Chapter Eleven: Desserts
About the Author
Most Helpful Customer Reviews
I like the concept of making meals ahead and having them in the freezer for those busy times or when I just don't feel like cooking. An issue I've had with some make-ahead cookbooks is that so many of the recipes rely on canned condensed "cream of" soups and other processed ingredients, and end up being high in fat, starches, and sodium. This cookbook is different with its focus on real, healthier ingredients, all of which can be found at any larger grocery store. The recipes themselves are not complicated so cooks of any level will be able to master them. Included are casseroles, meats, poultry, and seafood; soups, stews, and chilis; side dishes and vegetarian options, breads, rolls, and pizzas; appetizers, breakfast dishes, desserts, and sauces and condiments. The book starts with helpful tips on freezing and organizing for a cooking session. While one doesn't have to spend an entire day cooking for a month, suggestions are given for making multiple dishes at the same time in order to have several meals ready for the week(s) ahead. There are several recipes I look forward to trying, including an unusual butternut squash and chard lasgagne, three-bean Italian minestrone soup, turkey sausage and broccoli rabe calzones, low-carb mini quiche, creamy turkey casserole with broccoli and cauliflower, raspberry-lavender crumb cake, and dark chocolate mint cake. I did make a modified version of the All-Occasion Sloppy Janes recipe with good results. There are many color photographs which always makes a cookbook nicer and although it isn't spiral bound, it does lay open while in use which I also appreciate. This is a cookbook I recommend for those who like to plan ahead and have meals ready in the freezer that are also healthy. I received a copy of this book for review from the publisher but the opinion of it is my own and was not solicited, nor was a positive review required.
I bought this book because I wanted to freeze some dinners for busy nights, but didn't like most of the recipes I found online (too much cream of mushroom soup). This has been a excellent resource and my family loves it all. My only complaint would be that a few of the recipes take so long to make that it defeats the purpose, but most of the ones we have tried are perfect.