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.
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|Publisher:||Fair Winds Press|
|Product dimensions:||7.90(w) x 8.90(h) x 0.70(d)|
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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 ContentsChapter 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