The Daily Southerner, Tarboro, NC

Food

January 18, 2012

Make Ahead Dinners

TARBORO — I spent most of Sunday cooking. I love to cook so that is not a hardship. in this case, I was cooking ahead. Cooking ahead is a great way to save time, money and effort.

If you don’t really like to cook, it’s a great way to cook only once or twice a week. If you stay on the go a lot, cook most of the week’s meals at once and refrigerate or freeze them for later use. When you prepare a meal, it isn’t that difficult to prepare twice the amount that you need and freeze half. The next time that you’re in a hurry or just don’t feel like cooking, pull something out of the freezer, add a salad and bread and abracadabra, you have dinner.

The first recipe is Roman-Style Chicken. Don’t let the ingredient list throw you. It’s mostly spices. The recipe calls for 4 breast halves and 2 thighs. However, you can substitute any parts of the chicken that you want. You can also use bacon instead of Prosciutto. I haven’t had much luck with finding Prosciutto locally. If anyone knows where to buy any, please let me know.

The second recipe is Potatoes and Onions. It’s a simple recipe however, the addition of the Rosemary gives it a very distinctive taste. If you use fresh Rosemary instead of dried, remember to chop it finely and throw away the stems since it’s so woody.

The third recipe is a quick but delicious Stroganoff. It’s easy to prepare and it freezes well. When you make this one, make two. You’ll want it again soon!

There are lots of dishes that you can prepare in advance and then use later. When you plan your meals this week, ask yourself if it’s something that will freeze. If the answer is yes, double the recipe and freeze half for those times when you are busy.

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