The Ultimate Make-Ahead Cookbook: 125 Delicious, Family-Friendly Freezer Meals to Prep Now and Enjoy Later

By JoAnne Watkinson

Make-ahead cookbook meals just got freezer friendly—now even more convenient.
Make-ahead cookbook meals let you spend more time with your family and less time cooking. The Ultimate Make-Ahead Cookbook gives you delicious recipes for amazing meals that freeze well, so you can make them when you have time and eat them when you don't.
Just an hour or two with this make-ahead cookbook is all you need to prepare an entire week's worth of fresh, homemade meals that your family will love. Two different techniques show you how to save time and money by creating several meals all at once. The batch cooking method takes just an extra 15 minutes to make four meals instead of one, while the prep now/cook later method is a super simple way to get a whole week's worth of meals into the freezer.
This make-ahead cookbook includes:

- Ready fast—You'll always be just a few minutes away from a delicious meal with 125 tasty recipes like Chicken Enchilada Casserole and Sweet Thai Chili Sausages.
- Planned ahead—Complete meal plans give you step-by-step instructions to prepare mouthwatering meals for a weekend with company or big family feasts.
- Cook for everyone—Color-coded labels make it a snap to choose recipes for dietary restrictions, and easy-to-read nutritional info means you know exactly what you're preparing.
Start prepping today and have a freezer full of ready-to-go meals whenever you want them with this make-ahead cookbook.

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Dec 10, 2019
• ISBN: 9781641525749

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First Rockridge Press trade paperback edition 2019

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Paperback ISBN: 978-1-64152-573-2 | eBook ISBN: 978-1-64152-574-9

Manufactured in the United States of America

Interior and Cover Designer: Tina Besa

Art Producer: Sue Smith

Editor: Seth Schwartz

Production Editor: Kurt Shulenberger

Production Manager: Riley Hoffman

Photography © 2019 Helene Dujardin.

Food styling by Anna Hampton.

Author photo courtesy of Nicole Watkinson.

10 9 8 7 6 5 4 3 2 1

Dedicated to Jamie, Nicole, and Nathan. Without you, this cookbook would never have been possible. Thank you for your love, support, and encouragement always.

CONTENTS

Introduction

CHAPTER 1 Make-Ahead Made Easy

CHAPTER 2 Meal Plans

CHAPTER 3 Brilliant Breakfasts

No-Grains Granola

No-Bake Breakfast Granola Bars

No-Bake Energy Bars

Freezer Breakfast Smoothie 3 Ways

Breakfast Oatmeal Crisp

Spinach and Cheese Omelet Bites

Mini Quiches

Toaster Pancakes

French Toast Muffins

Ham, Cheddar, and Chive Biscuits

Easy Breakfast Sandwiches

Breakfast Casserole

CHAPTER 4 Soups and Stews

Slow Cooker Sweet Potato Carrot Ginger Soup

Roasted Cauliflower and Sweet Potato Soup

Vegetable Soup

Slow Cooker Cheesy Cauliflower Soup

Taco Soup

Turkey Tortellini Soup

Chicken Corn Chowder

Slow Cooker Cheesy Hamburger Soup

JoAnne’s Slow Cooker Vegetable Beef Soup

Tomato Hamburger Macaroni Soup

Beef Barley Soup

Sweet Potato and Turkey Stew

Beef Stew

Creamy White Chili

Marla’s Slow Cooker Chili

CHAPTER 5 All Things Poultry

Sweet Potato Turkey Skillet

Turkey Potpie

Chicken Parmesan Meat Loaf

Jay’s Favorite Cheesy Chicken

Crispy Cheddar Chicken Strips

Chicken and Black Bean Quesadillas

Sticky-Finger Barbecue Wings

Chicken Enchilada Casserole

Pesto Chicken

Chicken Parmesan

Spicy Mexican Chicken

Italian Chicken

Sweet and Sour Pineapple Chicken

Honey Chicken

Ham and Cheese Stuffed Chicken Breasts

CHAPTER 6 The Meats

Barbecue Pork Chops

Shake-and-Bake Pork Chops

Apple Butter Pork Tenderloin

Savory Pork Roast

Greatest-of-All-Time Honey Garlic Ribs

Ham Roast with Pineapple Sauce

Sweet Thai Chili Sausages

Hawaiian Burgers

Bruschetta Meat Loaf

Beef Lasagna

Sloppy Joes

Slow Cooker Lazy Cabbage Rolls

Stuffed Peppers

Slow Cooker Beef Stroganoff

Barbecue Beef

Mongolian Beef

Beef Fajitas

Swedish Meatballs

Slow Cooker Beef Dip

Cheese and Asparagus Stuffed Steak

CHAPTER 7 Of the Sea

Cajun Shrimp Burgers

Breaded Cod

Prosciutto and Cheese Stuffed Fish

Old-Fashioned Tuna Casserole

Spicy Fish Tacos

Baked Parmesan Salmon

Red Pepper Glazed Salmon

Salmon Bites

CHAPTER 8 Meatless Mains

Parmesan Pesto Stuffed Mushrooms

Quinoa Zucchini Boats

Caprese Quinoa Casserole

Spicy Tex-Mex Rice Casserole

Greek Pizza

Savory Millet Pie

Lentil Tacos

Lentil Stuffed Pasta Shells

Cheese Stuffed Manicotti

Easy Veggie Lasagna

Garden-Fresh Spaghetti Sauce

Asian Noodles with Peanut Sauce

Creamy Mushroom Stroganoff

Healthy Meatless Burger

Vegetable Coconut Curry

CHAPTER 9 Appetizers and Sides

Smoky Baked Mac and Cheese

Butternut Squash au Gratin

Cheesy Bacon Brussels Sprouts

Parmesan Orzo and Peas

Garlic Mashed Potatoes

Two-Potato Cheesy Casserole Bake

Twice-Baked Sweet Potatoes

Martha’s Savory Stuffing

Cheddar and Bacon Truffles

Glammed-Up Pizza

Bacon-Wrapped Scallops

Four-Cheese Spinach Dip

Slow Cooker Cocktail Meatballs

Cranberry and Brie Tartlets

Cheese Stuffed Mini Peppers

CHAPTER 10 Freezer-Friendly Desserts

Chocolate Chip Banana Bread

Nathan’s Favorite Gluten-Free Two-Bite Brownies

Nicole’s Yummy Zucchini Cupcakes

Easy No-Bake Chocolate Macaroons

Deep-Dish Strawberry Rhubarb Pie

Betty’s Make-Ahead Black Forest Trifle

Peaches and Cream Crisp

Oatmeal Raisin Chocolate Chip Cookies

Awesome Ice Cream Birthday Cake

Grandma H’s Thanksgiving Pumpkin Pie

CHAPTER 11 Staples

Fresh Basil Pesto Sauce

Smoky Barbecue Sauce

Grandma June’s Flaky Piecrust

Oven-Baked Meatballs

Homemade Cream of Chicken Soup Base

Creamy Cheddar Cheese Soup Base

Healthy Chicken Broth

Beef Broth

Taco and Fajita Spice Mix

Cajun Spice Mix

Chili Spice Mix

Italian Seasoning Blend

Adobo Seasoning

Mexican Spice Mix

Frozen Tomatoes

Measurement Conversions

Acknowledgments

About the Author

INTRODUCTION

As a busy wife and mom, putting healthy meals on the table can be a challenge. I was out every night of the week running my kids to sports events, social activities, music lessons, and dance rehearsals. While I never allowed myself to go through a drive-through, I did begin to rely on some quick-fix, prepackaged meals that, honestly, weren’t much better. I knew my kids needed proper nutrition to support their athletic performance as well as their mental focus at school. I am sure many of you can relate to my mealtime dilemma.

As I began to search for a better way to feed my family, a few different options popped up. There were meal delivery services that would deliver recipes with already-prepped ingredients to my door. Another service offered a freezer-prep workshop where all the work was done for me. I just had to show up and put it together. While these sounded like amazing solutions, they were expensive and not something I could use consistently. A more reasonable option was a do-it-yourself freezer meal concept. I found blogs by supermoms who spent a whole day, or weekend, in the kitchen creating a freezer full of meals. A full freezer sounded amazing! Unfortunately, I found that many recipes they used were high in saturated fats and starches. And who had the time to spend a whole weekend in the kitchen making 40 meals? Certainly not me. The thought of it was overwhelming.

I needed to start somewhere, so I put my organizational skills to good use. I took my own family’s favorite recipes, adapted them into healthier versions, and created a time-saving method of prep-now, cook-later meals. I broke it down into a gradual process that seemed more doable to me. I started with two simple recipes for dinner that week. I purchased enough ingredients to multiply each recipe by four. I soon discovered that prepping three extra meals while I was already making supper took only an extra 15 minutes. I worked like this for a few weeks until I had created 32 meals. My freezer was full!

I began sharing my mealtime solution with my friends, and of course, they wanted a freezer full of meals, too. I started hosting meal-prep parties to teach them my concept and how easily they could fill their freezers with healthy meals. Afterward, I had multiple requests for my recipes so they could keep their freezers stocked. I noticed a need for the knowledge I had to share.

This cookbook has been inspired by moms, just like you and me, looking to feed their families nutritious meals on a hectic schedule. My hope is that this cookbook will help you create wholesome meals for your family without feeling overwhelmed in the process.

CHAPTER

MAKE-AHEAD MADE EASY

Before we dive in to creating mouthwatering meals, we need to get organized. In this chapter, we will discover an important ally: our freezer. We will cover topics such as cleaning out and organizing our freezers to make room for those amazing meals. I list the kitchen tools to have on hand and share tips on making it simple and efficient to fill your freezer.

WHERE FOOD GOES TO THRIVE

Do you know what is in your freezer right now or how long it’s even been there? Can you easily locate every item inside?

Freezing food is a simple concept, but surprisingly, many of us don’t use our freezer to its fullest potential. We toss food in there with the best intention of preserving it longer. As time goes by, we end up forgetting all about it. Our freezer becomes a frozen wasteland of UFOs (unidentified frozen objects). For most of us, our freezer is where food goes to die a slow death.

Your freezer can actually be your kitchen’s biggest asset. The key is to use it properly. It doesn’t matter how big or small your freezer is or if you own an upright, drawer, or chest freezer. They all allow you to prolong the shelf life of food. When kept at a constant 0°F, food will keep for months. One of the best things about owning a freezer is that you can take advantage of sales to stock up. You can prepare and freeze bulk meals so you always have something on hand to serve.

Did you know a full freezer makes it run more efficiently? It can cool down more quickly every time the door is opened! So, let’s get to work filling those freezers!

The Big Freezer Cleanout

Is your freezer a giant storage bin of icy clumps? It’s time to get rid of those UFOs. We need to make room for all the amazing meals you are going to make. So, put on a pair of gloves because it’s about to get frosty.

The first step is to unplug your freezer, grab a large garbage bag, and get to work. Anything that is unlabeled, unrecognizable, or freezer burnt, or that has been in there beyond a food safety timeline (see chart) goes into the garbage. If in doubt, throw it out. Anything you don’t want but feel guilty about throwing away goes into the garbage. If it doesn’t thrill you now, it won’t get used.

Put anything that is still good into a cooler with ice or another freezer while you defrost and clean the empty freezer. Allow any ice buildup to melt. If there is a lot of ice buildup, you can help it melt by placing bowls of hot water inside and gently scraping away at it. Once the ice is gone, use warm water with a gentle cleaner to wipe out any spills and crumbs. Once it’s clean and dry, plug it in and let it cool down before you put your salvageable frozen food back inside. It can take anywhere from 4 to 12 hours for the freezer to reach the proper temperature: 0°F.

WHY MAKE AHEAD?

Make-ahead meals have become a lifestyle for me—I wish I had started sooner. Once I learned I could create full meals quickly using the prep-now, cook-later concept, my life changed. The stress of what to make for dinner was lifted off my shoulders. I keep a list on my freezer door like a menu at a restaurant with a variety of options to choose from. What do I feel like eating today?

Make-ahead meals have saved me countless hours in the kitchen. Knowing I have a meal cooking at home in the slow cooker removes any temptation to pull into a drive-through window or go out to a restaurant. I was shocked at the total bill on a road trip when my husband stopped to get lunch at a fast-food establishment. It’s not cheap; it’s just convenient. As well as saving money from restaurant visits, I have complete control over the ingredients in a homemade meal. This allows me to feed my family healthy meals and also makes it easier when catering to someone with a dietary restriction or trying to control portion size.

My favorite part about having a freezer full of options is that it makes last-minute entertaining a breeze. I always have something on hand in a pinch and a meal to share with a friend whether they are expecting a baby, sick, in the hospital, or going through a crisis. It has allowed me to be a blessing to others.

THE MAKE-AHEAD KITCHEN

Keeping the necessary tools on hand is essential for creating make-ahead meals quickly and easily. Following are some must-have supplies as well as some that are just nice to have.

Pots and Pans (and Appliances)

» Small, medium, and large pots and saucepans are essential for cooking soups, stews, and certain grains and for mixing sauces.

» Small and large sauté pans or skillets are needed to sauté, fry, and sear your ingredients.

» A 4-quart slow cooker will become your best kitchen friend—it will cook meals for you when you’re not even home.

» A stand mixer or handheld electric mixer is required for thoroughly mixing doughs and batters.

» Muffin tins (a 24-well mini muffin tin and one or two 12-well standard tins), standard rimmed baking sheets, an 8-by-8-inch baking dish, a 9-by-13-inch baking dish, loaf pans, and 9-inch pie pans are necessary to make many of the delicious recipes in this cookbook.

» An immersion blender or standard blender is ideal for blending soups.

You’ll Need These

» Storage wrap or beeswax wrap is essential for creating airtight seals on containers.

» Aluminum foil (regular strength) adds a layer of protection in the freezer as well as covers some meals as they cook.

» Glass Mason jars are great for storing spices in the cupboard (use the 4-ounce size) or freezing soups and liquids (in the 1-quart size). Smaller portions of soups or sauces can be stored in pint-size jars.

» Medium and large, airtight, freezer-safe zipper bags are a must.

» Heavy-duty, airtight, freezer-safe storage containers are also essential. CorningWare and Pyrex are brands that offer glass and stoneware containers with airtight lids.

» Foil pans (6 by 8 inches and 9 by 9 inches) can be used for both freezing and cooking, and they are disposable, saving precious cleanup time.

» A waterproof marker is needed for labeling the bags and containers.

» A cutting board and a sharp knife are indispensable for dicing and chopping ingredients.

» Measuring cups and measuring spoons let you get the exact measurements required for a perfect outcome.

» Mixing bowls and spoons are used for combining ingredients.

» A rubber spatula makes it easy to scrape every last bit of food into your baking dish, container, or bag.

» Toothpicks help hold things together and are good for

» A meat thermometer helps you make sure cooked meats have reached the desired and safe cooking temperature.

» A non-aerosol pump spray bottle filled with cooking oil can be used to spray pans with a nonstick coating.

Nice to Have

» A freezer thermometer is a great instrument to have on hand so that you never have to worry if your freezer is running at a constant 0°F.

» A mandoline slicer is a great tool to slice almost any vegetable, fruit, or hard cheese quickly and efficiently.

» A mini food processor is handy for shredding cheese, chopping nuts, or puréeing and mixing certain sauces.

» An onion dicer is my favorite tool for getting onions diced quickly. It works much like a French fry press. In one sweep testing baked foods, like muffins and cakes. of the wrist, your entire onion is diced. They are easily available in many department store kitchen sections or on Amazon.

» Baggy Rack holders are handy gadgets that hold bags open so you still have two hands to work with. You can easily find them on Amazon.

» Invest in a garlic press, which peels the clove as you press it.

» A whisk allows you to make the perfect sauces.

» A pastry blender helps prevent overmixing, which causes the dough to become hard.

MAKE-AHEAD METHODS

The evolution