Make Ahead Recipes

Best Ever Chicken Salad Recipe

2011-04-13T13:37:00.004-04:00

This is the best ever chicken salad recipe because it is easy, tasty and versatile. It has a creamy base, is crunchy (from the walnuts and cranberries) and has a mild, yet distinct flavor from the tarragon. It shines on its own. But, it also makes a great filling for sandwiches. It is my go-to recipe whenever I need to feed a crowd for lunch or need an easy recipe to serve at a picnic. These days we make a little extra grilled chicken, cube it and use it in the recipe. Rotisserie chicken works well too.

Freshly mixed chicken salad with dried cranberries, walnuts and tarragon.

Read on for the recipe, make ahead strategies and tips for serving.

Makes About 5 Cups, 1/2 cup per Serving

Ingredients

2/3 cup sour cream
2/3 cup mayonnaise
2 Tablespoons fresh tarragon, chopped or 2 teaspoons dried
1/3 cup celery, diced (about 2 stalks)
1/3 cup walnuts, chopped
1/3 cup dried cranberries
4 cups cooked chicken, diced or shredded
Salt and pepper to taste
Bread or wrap, optional

Directions

Combine sour cream, mayonnaise and tarragon in a large bowl with a spoon.
Add celery, walnuts, cranberries and chicken to bowl and gently stir.
Cover and refrigerate for about 1 hour.
See serving suggestions below.

Serving Suggestions and Tips

Serve over salad greens.
Make it a sandwich using a croissant, toasted bread or a bun. Add lettuce and tomato, if desired.
Cook in crescent rolls or puff pastry.
Try out other ingredients such as mandarin orange segments, red onion or different types of nuts.

Freeze filling in a flour tortilla wrap. Since minimal amounts of mayonnaise and sour cream are combined with other ingredients, it freezes quite well. Wrap the filled flour tortilla in deli paper and then place in a ziplock bag. To serve, take the wrap directly from the freezer and microwave in the deli paper for about 30 seconds.

Enjoy this best ever chicken salad recipe on a toasted bun.

How to Make Blackened Chicken, Steak or Fish

2011-04-01T13:49:00.001-04:00

Are you leery of blackened food? Many of our customers were until they tried our Blackened Honey Chicken. It seems the touch of honey is key for many people (but not everyone.) The result is an addicting combination of sweet and spicy. Leave off the honey to save calories and enjoy a South Beach Phase I dish. Sear the chicken in a pan for baking...it doesn't get any easier.

Read on for our blackened honey chicken recipe that can be used for steak and fish too!

This dish is very quick to prepare. However, once you have all the spices out, we suggest making a few batches to freeze and use later. The recipe below will serve 6 people. "Halve" the ingredients for 2-3 servings.

Gather the following ingredients:

1 teaspoon Paprika
1/2 teaspoon Cayenne pepper
1/2 teaspoon Ground cumin
1/2 teaspoon Thyme
1/4 teaspoon White pepper
1/4 teaspoon Onion powder
1/4 teaspoon Salt

Or, use 3 teaspoons of a prepared blackened seasoning available in the spice section of the grocery store.

1/4 cup honey, optional (leave off to comply with South Beach Phase 1)
6 boneless, skinless chicken breasts (If you are making this entree for later use, frozen chicken works great!)
1 Tablespoon olive oil (on serving day)

Assembly Instructions

Place an empty ziplock bag in a cylinder.
Add the dry spices to the ziplock bag and gently shake to combine. Note that the amount listed will easily coat 6 pieces of chicken that are about 5-6 ounces each. Cut the ingredient amounts in half to prepare a smaller portion.
Add desired amount of chicken to the ziplock bag and shake to coat.
Drizzle up to a 1/4 cup of honey over the chicken.
Follow cooking instructions below to enjoy this entree now.
For portions you would like to freeze, place ziplock bag with chicken inside another ziplock bag.
Label with cooking directions below.
Freeze bag so that it is flat for easy storage and faster defrosting.

Print and Cut
Cooking Instructions

Blackened Honey Chicken

Instructions: Thaw chicken in refrigerator for approx. 24 hours. Preheat oven to 350 degrees. Heat 1 Tablespoon of olive oil in skillet over medium-high heat. Place chicken in pan and cook for one minute, turn and cook one minute on other side. Place chicken on lightly greased cookie sheet and bake for approx. 25 minutes. Internal temperature should register 170F.

Serving Suggestions: Fresh corn or over mixed greens.

Servings:_____________________

Preparation date:______________________________

Tips and Suggestions

Follow the same process for steak or fish. A firm fish, such as salmon, works well.
For best results, enjoy this frozen entree within 2 months of freezing.
You can re-freeze chicken once it has been cooked.

Cuban Black Bean Soup: Crock-pot or Stove-top

2011-01-23T10:47:00.001-05:00

Meatless Monday is an international movement to get people to eat less meat, which is good for the planet and good for your health according to the The Monday Campaigns, a non-profit organization developed in association with the Johns Hopkins’ Bloomberg School of Public Health.

Our make ahead and freeze Cuban Black Bean soup is perfect for this occasion. Serve it over brown or yellow rice. Enjoy a loaf of Cuban bread and a salad on the side. Cook it in a slow cooker or on the stove. It doesn't get any easier.

Cuban Black Bean Soup

Read on for the directions, tips and more!

This recipe make six servings. "Split" the entree by dividing the ingredient amounts between two separate ziplock bags.

Ingredients:

Prepare ingredients as indicated prior to soup assembly. Quantities for fresh and canned options are provided.

6 cups black beans, rinsed and drained (4 cans or 2 pounds dried)

Pre-soak dried beans, if using

1 cup onion, diced (about 1 medium onion)
2 cups tomatoes, diced (2 cans or 3 medium sized fresh tomatoes)
1/3 cup red wine vinegar
1 Tablespoon fresh oregano (1 teaspoon dried)
1 Tablespoon fresh thyme (1 teaspoon dried)
1 teaspoon cumin
1 teaspoon pepper
2 cups vegetable broth (other broth bases may be used as well)

Note that using a concentrated base that is combined with water will defrost easier.

Directions to make ahead and freeze or to enjoy right away:

Add all of the ingredients to a ziplock bag.
Stir contents of ziplock bag with spoon.
Follow cooking directions below to enjoy this entree now.
To freeze the soup and enjoy later, seal the bag tightly, removing excess air.
Place the ziplock bag with the contents inside another ziplock bag for extra protection.
Print and cut the cooking directions below. Place the cooking directions between the ziplock bags.
Freeze ziplock bags in a flat position for efficient storage and so the soup will defrost quickly.

Cooking Instructions:

Cuban Black Bean Soup

Instructions: Thaw in refrigerator for approx. 36 hours. Put soup mixture in large cooking pot. (If broth base was used add 2 cups of water for full serving and 1 cup for a half serving.) Bring to a slow boil and then simmer on low for approx. 15-20 minutes. Cook in a crock-pot by adding all of the ingredients to the pot and then cooking on low for 6-8 hours or on high for 4-6 hours.

Serving Suggestions: Serve over yellow or brown rice. Garnish with a Tablespoon of diced onion and a dollop of sour cream.

Servings:_____________________

Preparation date:______________________________

Happy New Year! Enjoy These Black Eyed Pea Recipes Year Round

2011-01-01T20:47:00.000-05:00

In honor of the new year, I decided to prepare some easy recipes that are freezable using black eyed peas. My hope was that they would bring "good luck" to all who enjoyed them. It turns out this little bean (no...it is not a pea) packs fiber and nutrients, such as magnesium, iron and folate. Since they were so tasty and my girls enjoyed them (and continue to request them a week later), I decided that, indeed, they have already brought good luck to our house. I intend to prepare these all year long, using other types of beans as well.

I hope that your New Year is off to a great start. Enjoy the pictures of our black eyed pea creations:

Get the recipes at Hub Pages: Easy Black Eyed Pea Recipes to Make Ahead and Freeze.

Easy Black Eyed Pea Soup

This is our Easy Tomato Soup Recipe enhanced with fresh vegetables and black eyed peas.

Black Eyed Pea Hummus Dip

Great for dipping carrots and pita chips!

Black Eyed Pea Salsa

With Corn, Tomato, Red Onion and Cilantro in a Lime Dressing

Tomato Vodka Cream Sauce with Ravioli and Shrimp

2010-12-20T14:25:00.000-05:00

Are you pondering how to wow your guests on Christmas Eve or New Year's Eve? Consider this specialty sauce. It is paired with cheese ravioli and shrimp in the picture. However, it makes lobster ravioli and penne pasta to shine too! Of course, you will want to make up some batches to freeze. Valentine's Day is just around the corner!

Get the recipe at: Easy Tomato Vodka Cream Sauce to Make Ahead and Freeze

Three Make Ahead and Freeze Quiche Recipes

2010-12-19T15:47:00.001-05:00

What entree can be enjoyed for breakfast or brunch, is a hit at lunch and also makes a tasty light dinner. Quiche!!! That's why you should always have one in the freezer. This make ahead recipe freezes in a ziplock bag. The defrosted mixture pours into a pie shell when you are ready to cook it.

Check out the article Quiche Recipes to Make Ahead and Freeze to see recipes and cooking tips for Quiche Lorraine, Quiche Florentine and Crab Quiche.

A slice of crab quiche fresh from the oven.

Three Easy Breakfast Casserole Recipes to Make Ahead and Freeze

2010-12-18T12:32:00.000-05:00

A special occasion calls for a special dish. But, it does not require you to spend all your time in the kitchen during the event. These make ahead dishes are perfect for Christmas morning, New Year's Day brunch or any other special moment that you celebrate. They are tried and true make ahead and freeze recipes. When you have everything out, make up several batches and you will always have something special to serve when you need it. Click on the link below the picture to get the recipe, tips and more.

Monte Christo Breakfast Casserole

Cinnamon toast, cubed ham, cubed turkey and Swiss cheese

in an egg mixture and topped with fresh strawberries.

Baked French Toast with Fruit

We used peaches! Baking makes this recipe super easy.

Farmer's Breakfast Egg Casserole

Shredded hash browns are so tasty with farm fresh ingredients.

Enjoy!

Best Lump Crab Cakes - A Recipe for All Seasons

2010-12-17T17:17:00.000-05:00

Crab cakes are a favorite for just about any occasion. Check out the baked appetizer-size and the full-size pan-fried versions below. These can be made ahead and frozen. It's nice to know that you have something special in the freezer! See the recipe at HubPages: Best Lump Crab Cakes to Make Ahead and Freeze

Mini Lump Crab Cakes - The perfect appetizer!

These were baked. These don't have much filler--can you see the crab?

Full-size Crab Cakes.

These were pan-fried but they bake well too. It doesn't get any easier than this.

These tasty crab cakes have a base of saltine crackers and lots of crab. Enjoy!

Fresh Baked Donut Holes (Using Previously Frozen Dough)

2010-11-18T22:45:00.000-05:00

We interrupt your Thanksgiving preparations to bring you...donuts!

Every honoree will be munching on donuts at the Good Citizens Breakfast at my daughter's school tomorrow. So, I need to make a batch of these yummy donut holes for my good citizen who is allergic to egg and milk. If you are sensitive to these ingredients, then you generally can't enjoy store-bought donuts.

But, even those without allergies will LOVE them. Use your favorite pizza dough recipe (most don't require egg or milk) to make the donut and then dunk it in your favorite toppings. Pictured are donut holes topped with chocolate (melted Enjoy Life chocolate chips,) cinnamon and sugar, powered sugar and, of course, sprinkles of various types.

Other suggestions:

Shape like a donut using cookie cutters in two different sizes.
Stuff them with chocolate chips or dried fruit for a tasty surprise.
Glaze with a mixture of powdered sugar and water. Use a drop of food coloring for special occasions.
Add a touch of butter and garlic for bread knots.

To make:

Flour a surface and roll out the dough.
Use a small cup (about the size of a small plastic medicine cup) to cut out small holes.
Pour canola oil into a pan to about 1 inch.
Heat oil over medium-high heat. (You should be able to sprinkle a little water in the pan and it will respond without spattering oil out of the pan.)
Gently place pieces of dough in hot oil and cook about 1-2 minutes, constantly turning with tongs, until the hole is very lightly browned.
Remove holes to a plate lined with paper towels to drain. Use tongs for easy removal.
Dredge in chocolate or sprinkle with favorite toppings.

On Freezing Dough:

Dough that has been shaped and has risen once, freezes very nicely in a tightly sealed ziplock bag. For best results use within one month of freezing.

Make Ahead Mashed Potatoes

2010-11-15T21:47:00.000-05:00

Are you counting down the days until Thanksgiving? It's just 10 days away!

One of the staples of a holiday menu is mashed potatoes. But, it can be hectic to make them from scratch at the same time all the other preparations are underway. This make ahead mashed potatoes recipe freezes well--we did it for 4 years. And, the result is a creamy delight--we never had one complaint.

Get the recipe: Creamy Make Ahead Mashed Potatoes Recipe

Halloween Rice Krispie Treat Fun

2010-10-26T20:24:00.000-04:00

I just had to share these cute pumpkins and ghosts made from Rice Krispie treats!

I love Rice Krispie treats because:

they are easy to make
they are fun to shape and decorate
kids and adults love them
they can be made peanut, soy, egg and milk-free
and, you can make them ahead of time!

For your convenience, the recipe is repeated below:

Ingredients:

1/4 cup butter (1/2 stick) (to make this soy-free use Fleischmann's Unsalted--it does have soy lecithin in it)
4 cups of miniature marshmallows or a 10 ounce bag of large marshmallows
5 cups crispy rice cereal
Cooking spray
Decorations of your choice (optional)

Directions:

Melt butter in a large pot.
Add marshmallows and stir until melted over medium heat.
Add crispy rice cereal, remove pot from heat and stir until combined.
Scrape mixture into a greased pan. Press the mixture down with a spatula coated with cooking spray to form a tight shape.
If you plan to shape the mixture, then cool it for 5-10 minutes first. Using hands coated with cooking spray, shape mixture into desired form.
Cool completely and then decorate as desired.

To make pumpkins, shape the mixture into balls and then insert a pretzel on the top, slightly pressing down so that the ball expands slightly into the shape of a pumpkin. Use orange frosting or a glaze of powdered sugar and water tinged with orange food coloring to decorate. The ghosts were pressed into a ghost-shaped cup cake tin.

Imagine the possibilities!

Awesome Red Wine Vinaigrette Salad Dressing

2010-10-04T21:09:00.003-04:00

This sweet and tangy red wine vinaigrette salad dressing will become a staple at your house! It tastes so fresh don't be surprised if you find it hard to go back to a bottled dressing. A nice salad is an easy complement to so many make ahead meals. Add crab cakes, chicken and more to make a hearty one-dish salad (See more pictures below the recipe.)

Over greens with strawberries, toasted walnuts and cheese.

First the recipe ... then see more suggestions below.

This recipe yields about 3/4 cup, just double or triple it for a larger crowd!

Ingredients:

1/2 cup canola or vegetable oil
1/4 cup red wine vinegar
1/4 cup sugar or sugar substitute
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon white pepper
1 garlic clove, pressed (tip: we love the Pampered Chef garlic press)

Preparation:

Add all the ingredients to a jar with a tight lid. Shake vigorously to combine.
Store in the refrigerator for up to 1 week. Shake to recombine before using.

With mini lump crab cakes.

Over blackened honey chicken with bacon bits and monterey jack cheese.

Easy Pumpkin Muffins and Cookies

2010-10-02T19:27:00.002-04:00

We are busy decorating for Halloween and fall which calls for a snack with pumpkin. Happily, it is already in the grocery store this year!

Pumpkin Muffins

Pumpkin Cookies

I'm not sure who to credit this recipe to since I've heard about it from so many places. It is easy, tasty and free of many common allergens (egg, soy, milk, peanut.) We have always enjoyed muffins. But, this year we discovered that it bakes very nicely as a soft cookie too. In case you are not aware of this simple recipe, here it is:

Ingredients:

1 Box Duncan Hines Spice Cake Mix (or yellow cake mix or carrot cake mix)
1 can pumpkin
1/4 cup raisins (optional)

Directions to make regular-sized muffins or cookies:

Preheat oven to 350 degrees.
Pour ingredients into a bowl and mix well. (Don't be alarmed..it is a little tough to stir!)
Grease cookie sheet or muffin tins with cooking spray or use paper inserts for muffins.
Portion approximately 1/4 cup of the mixture into each regular muffin tin. For cookies, portion out about 1 Tablespoon of mixture per cookie. (A scoop is a really helpful tool for uniformity and quick release! See picture below.)
For cookies, press mixture down slightly with a fork. (Spray the fork with cooking spray so it won't stick.)
For regular-sized muffins: cook approximately 21 minutes. For cookies: cook approximately 18 minutes. Let rest a few minutes.
If you have leftovers, they do freeze well. Wrap in plastic and store in a plastic bag.

Use a scoop to portion out pumpkin cookies.

We love this recipe because it is peanut, soy, egg and milk free!

Mediterranean Baked Chicken Recipe

2010-10-01T11:11:00.000-04:00

October Greetings! Here is the latest recipe from our files:

Mediterranean Baked Chicken pictured with couscous and zucchini

There are many reasons I love this recipe:

It is versatile. Make it with artichokes and feta cheese or layer the chicken over zucchini and mushrooms and top with Parmesan cheese.
The balsamic vinaigrette is tasty on veges.
It can be made ahead and frozen.
Kids who like feta and try it on zucchini...will also like zucchini. (Not scientifically proven, but this is my experience.)

Access the Mediterranean Baked Chicken Recipe on Hub Pages. You can print the sections you like, save it to a PDF file or view it from your iPod.

Molasses Marinated Pork Chops

2010-09-13T12:30:00.000-04:00

After a long hiatus, I am looking forward to posting more make ahead recipes. This one was introduced on one of our first menus and was a perennial favorite. Our customers know the entree as Blackstrap Pork Chops. View the entire recipe, tips and more in the article Molasses Marinated Pork Chops to Make Ahead and Freeze. Also referenced in this article is a handy cooking guide for pork and information about different types of molasses.

The pork chop pictured is hot off the grill!

If you have any leftovers, cut it up in cubes and stir it into a rice bowl, top a salad or include it in a wrap!

Life is a Fiesta with Mexican Burritos Made Into a Pie

2010-04-06T13:42:00.000-04:00

Check out this recipe for Mexican Burritos Made Into Pie. It was a favorite of the MDD customers.

When we have Burrito Pie for dinner, everyone in my family is happy. It's delicious (who can resist the cheese, fresh cilantro and tasty salsa.) It's festive (maybe it's all the pretty colors, it presents itself very well.) I love how easy it is. There is minimal preparation and clean-up after dinner if I have made this entree ahead of time. So, this is a definite must in our dinner rotation.

The salsa is very important to this recipe, so choose wisely. Make sure you select a mild salsa if spicy food is not your choice. Try out a specialty salsa and you will get an entirely different recipe.

Enjoy!

Best Ever Meatloaf Leftovers Make Delicious Empanadas

2010-03-17T16:54:00.000-04:00

I can't say enough about the Best Ever Meatloaf Recipe known as Sundried Tomato and Mozzarella Meatloaf at our meal assembly kitchen. If there isn't one in the freezer, it's time to make up another batch. This mouthwatering picture also features a Creamy Mashed Potatoes Recipe to Make Ahead and Freeze

And if you have leftovers, crumble them up and sandwich them between some crescent rolls or puff pastry for a very simple empanada. The empandas can also be frozen and enjoyed later. It really doesn't get much easier than this!

Easy Vegan Chocolate Cake

2010-03-11T19:08:00.003-05:00

In the spirit of "Eat Dessert First," enjoy the first post for this blog. Pictured is my dd's vegan chocolate birthday cake made with this recipe and decked out with sea shells molded out of chocolate.

Although this site will have more entree recipes than anything else, I am starting with one of the favorite make ahead recipes at our house, Vegan Chocolate Cake. It is egg-free, moist and highly requested. And, yes, we make up 8-10 batches of the dry mix at one time.

Check out the complete recipe by clicking Easy Vegan Chocolate Cake.