Meals you’re free to prepare in advance are the best meals.
Feeling the dinner crunch?
These make-ahead meals are perfect for families and small get-togethers.
Photo: JENNIFER CAUSEY
in less than an hour.
Either way, these make ahead recipes are lifesavers.
Make-Ahead Kale Salad
Combining red kale leaves withBrussels sproutsand pomegranate seeds gives this salad beautiful colors.
Antonis Achilleos
Add shredded or grilled chicken or cubed tofu for extra protein.
For the best results, store without noodles, then add freshly cooked pasta once you reheat the soup.
It will be delicious every time.
Photography: Carson Downing Food: Kelsey Moylan Props: Joseph Wanek Prop and Drop: Lexi Juhl
Red Lentil Soup with Lemon and Dill
Victor Protasio
This heartywinter soup recipestores splendidly.
Assemble the dish up to 24 hours ahead, and bake just before serving.
Creamy Potato-Cabbage Soup
What’s not to love about this recipe?
Greg DuPree
It’s cozy, tasty, economical, and a make-ahead winner.
Store it in the fridge for up to five days or in the freezer for up to six months.
If it’s possible for you to, freeze individual portions for easier defrosting.
Greg Dupree, Prop Stylist: Chelsea Zimmer, Food Stylist: Claire Spollen
With this particular recipe, make the creamy garlic yogurt sauce and browned onions when ready to eat.
Bake, and dig init’s a winner.
Freeze it as you would mac and cheese, and defrost and reheat it the same way.
Jennifer Causey
If you don’t want to freeze it, just assemble, cover, and bake within three days.
Once frozen, transfer them to an airtight food storage container with parchment paper between each cutlet.
They are then baked in spicy green sauce and a blanket of melty cheese.
Greg DuPree
The easiest way to store this delicious vegetarian meal is before you pop it in the oven.
They’ll keep in the fridge for three days and the freezer for about three months.
you’ve got the option to’t go wrong!
Victor Protasio
This freezer-friendly meal goes great with polenta, rice, noodles, ormashed potatoes.
Make it a meal by adding leftover shredded rotisserie chicken or seared tofu.
The flavors meld and intensify, making the recipe even more satisfying.
Greg Dupree, Prop Stylist: Chelsea Zimmer, Food Stylist: Claire Spollen
It’s also a great candidate for freezing.
Either way, if you’re making this ahead, skip the panko topping when you make.
That way it will stay crunchy.
Greg DuPree
(Make them up to a day in advance.)
Finger-licking good ribs and a relaxed barbecue party.
Though these ingredients are known for breakfast, there’s nothing wrong with serving this dish for dinner.
Greg DuPree
Prep ahead, freeze, then bake when needed.
Divide the casserole into single-serve bowls or glasses for a fun party appetizer.
They’ll stay fresh in the freezer for approximately three to four months.
Victor Protasio
Marcus Nilsson
Antonis Achilleos
Jennifer Causey
Caitlin Bensel
Caitlin Bensel
Jennifer Causey
Caitlin Bensel
Greg DuPree
Greg DuPree
Anna Williams
Alison Miksch
Jennifer Causey
Victor Protasio
