38. Make-Ahead Dirty Rice with Pork

This make-ahead homage to our New Orlean neighbors substitutes ground pork for the more authentic chicken giblets and sausage which makes it just a little bit healthier without sacrificing flavor.

Ingredients:

1 tbs. extra-virgin olive oil
1/2 lb. lean ground pork
1 large onion, finely chopped
1 tsp. minced garlic
1 large jalapeño, seeded and minced
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. cayenne pepper
2 cups basmati rice
3 cups chicken stock
1 tablespoon kosher salt
2 bay leaves
4 scallions, thinly sliced

Make-Ahead Preparation:

Heat the olive oil in a large saucepan over medium heat. Turn the heat to high and add the pork. Cook high heat, breaking up the meat as it cooks until cooked through, about 5 minutes.

Add the onion, garlic and jalapeño to the pan. Cook, stirring, until softened, about 5 minutes.

Add the coriander, cumin and cayenne and stir until fragrant, 30 seconds.

Add the rice and cook, stirring, until chalky white, about 3 minutes.

Add the stock, salt and bay leaves; bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender, 15 to 20 minutes.

Remove from heat, fluff with a fork and allow rice to completely cool. Transfer rice to a covered baking pan and refrigerate up to 2 days.

Last-Minute Preparation:

Place baking pan in preheated 325 degree oven and cook until heated through. Again, fluff the rice with a fork. Stir in the scallions and serve.

Goes well with:

• Slow Cooker Barbecued Ribs

37. Make Ahead Pound Cake

Pound cake's name was derived from its recipe: 1 lb butter, 1 lb sugar, etc. This pound cake may stray from the original recipe, but it's as easy to make and even tastier! This stores very well in the freezer for months and takes no time to defrost. Great to have on hand for unexpected company or a sudden sweet-tooth.

Ingredients:

1/2 lb butter, softened
2 cups confectioner's (powdered) sugar
3 large eggs
1-2/3 cups all-purpose flour
1 tablespoon pure vanilla extract

Make-Ahead Preparation:

Preheat oven to 325 degrees F. Coat 8-1/2' loaf pan with cooking spray.

Cream butter with sugar with mixer on high speed for 5 minutes. Add one egg and a little of the flour. Beat for 2 minutes to combine.

Add second egg and half of the remaining flour. Beat an additional 2 minutes. Add the third egg, the remaining flour and the extract. Beat 2 minutes.

Spread batter evenly in prepared loaf pan, smoothing the top. Tap gently on hard surface to remove any air bubbles.

Bake for 65 minutes or until tester inserted into center comes out clean.

Cool in loaf pan on wire rack 30 minutes. Remove from pan and allow to cool completely.

Cut into 1/2 inch thick slices. Wrap in plastic wrap and then a layer of tin foil. Label and freeze for up to 3 months.

Last-Minute Preparation:

Remove pound cake from the freezer and remove tin foil. One slice will take approximately 10 minutes to defrost.

Serving Suggestions:

• Spread a thin layer of Nutella on two slices of pound cake. Top one slice with thinly sliced fresh strawberries. Put the two slices together sandwich-style, Nutella sides in. Cook on panini pan or press until lightly browned.
• Server with fresh, cut-up fruit and a dollop of whipped cream.
• Sift a thin layer of confectioners sugar over top and serve plain.
• Drizzle with chocolate ganache.

36. Antipasti Pasta Salad

With all of the ingredients of a traditional Italian antipasti, this salad serves equally well as a starter or a luncheon main course. Be sure to ask the deli to cut the salami and provolone into 1/2" slices for you.

Ingredients:

1 package (16 ounces) medium pasta shells
1/4 lb. hard salami, cubed
1/4 lb. sliced pepperoni, halved
1/4 lb. provolone cheese, cubed
4 medium Roma tomatoes, seeded and chopped
4 celery ribs, chopped
1 medium green pepper, chopped
1/2 cup sliced pimiento-stuffed olives
1/2 cup Kalamata olives, pitted and sliced
1 bottle (8 ounces) red wine vinaigrette dressing
2 teaspoons dried oregano
1/2 teaspoon pepper

Make-Ahead Preparation:

Cook pasta according to package directions; rinse in cold water, drain and let cool slightly.

Place pasta in a large bowl; add salami, pepperoni, cheese, vegetables and olives. Add salad dressing, oregano and pepper; toss to coat. Cover and refrigerate until ready to serve, no more than two days.

Last Minute Preparation:

Check the salad. If the pasta has absorbed too much of the dressing, freshen it up by tossing with more dressing. Garnish with some pepperoncini.

35. Slow Cooked Thai Pork Stew

The flavor of slow-cooked pork melds with the Asian tastes of lime, peanut butter and teriyaki in this intriguing and delicious dish. Be sure to freeze the leftovers in individual containers for quick workday lunches.

Ingredients:

2 pounds boned pork loin, cut into 4 pieces
2 cups julienne-cut red bell pepper
1/4 cup teriyaki sauce
2 tbs rice wine vinegar
1 tsp crushed red pepper
2 garlic cloves, minced
1/4 cup creamy peanut butter

6 cups hot cooked basmati rice
1/2 cup chopped green onions
2 tbs chopped, dry-roasted peanuts
8 lime wedges

Make-Ahead Preparation:

Trim fat from pork and discard. Place pork, bell pepper, and next 4 ingredients in an electric slow cooker. Cover with lid, and cook on low-heat setting 8 hours.

Last Minute-Preparation:

Cook rice. While it is cooking, remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well to combine. Stir in pork.

Serve stew on top of rice in individual serving bowls. Top each serving with onions and peanuts. Garnish with lime wedges.

34. Spicy Tomato and Pepper Soup

Hearty enough for a winter lunch and light enough for a summer meal, Spicy Tomato and Pepper Soup is an all-season meal. It pairs perfectly with a grilled cheese sandwich and/or baby mixed green salad with a light dressing.

Ingredients:

1 large onion, minced
2 cups finely chopped sweet red or yellow peppers
1 clove garlic, minced
2 tbs olive oil
2 tsp chili powder
1 tsp dried oregano
1/8 tsp ground red pepper
1/8 tsp ground black pepper
4 cups lowfat chicken stock
2 cups diced tomatoes

Make-Ahead Preparation:

In a 3-quart saucepan over medium heat, saute the onions, peppers and garlic in the olive oil for about five minutes or until the onions are translucent and the peppers are softened. Stir in the chili powder, oregano and peppers. Saute for one minute.

Add the stock and tomatoes and bring to a boil. Cover, reduce heat, and simmer for 20 minutes.

Working in batches, put the soup into a blender and blend on high speed until smooth. Repeat with remaining soup.

Allow soup to cool completely. Pour into storage container(s) and freeze for up to 3 months.

Last Minute Preparation:

Thaw soup overnight in the refrigerator. Warm in saucepan over medium heat until heated through.

Pour into serving bowls. Top with a dollop of sour cream or creme fraiche and some crumbled bacon.

33. Freeze-Ahead Oreo Cheesecake

This restaurant copycat recipe for Oreo Cheesecake will freeze very nicely for up to one month. Try slicing the cheesecake before freezing and separating each slice with a sheet of waxed or parchment paper. A perfect as-you-need it dessert!

Ingredients:

2 tbls melted butter
1-1/2 cups Oreo® cookie crumbs
1-1/2 lbs cream cheese
1 cup granulated sugar
5 eggs
1 cup sour cream
1/4 cup all-purpose flour
2 tsp vanilla extract
1/4 tsp. salt
15 Oreo® cookies, coarsely chopped

Make-Ahead Preparation:

Allow cream cheese, eggs and sour cream to come to room temperature. Preheat oven to 325 degrees.

In medium bowl, combine butter and cookie crumbs. Press evenly into the bottom of a greased 10" springform pan to form the bottom crust; set aside.

In a large bowl, beat cream cheese with an electric mixer until light and fluffy. Beat in sugar and eggs.

Stir in sour cream, flour, vanilla, and salt. Fold in 5 chopped cookies.

Pour mixture into springform pan; top with remaining chopped cookies.

Bake on the top rack of a 325 degree oven for 1 hour and 15 minutes. Turn off the oven, prop the door open several inches, and allow cake rest in oven for 1 hour.

Remove cheesecake from oven and allow to cool completely.

Remove the outer rim (sides) of the springform pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake (with the bottom of the pan) with several layers of plastic wrap and then a layer over the outside with aluminum foil. Freeze completely.

Last-Minute Preparation:

Allow cheesecake to defrost overnight in the refrigerator. When partially thawed, unwrap and transfer it from the springform pan bottom onto the serving plate.

32. Turkey Burgers a la Greece

Low on fat but big on flavor, these Greek-inspired freeze-ahead turkey burgers will please even the pickest of palates.

Ingredients:

1 lb. ground turkey
1 cup feta cheese, crumbled
1/2 cup chopped Kalamata olives
2 tsp dried Italian seasoning
1/4 cup finely minced onion
1/4 cup chopped fresh flat-leaf parsley
1 clove garlic, finely minced
freshly ground black pepper to taste

Make-Ahead Preparation:

In a large bowl, combine all ingredients thoroughly, being careful not to overwork.

Separate into four equal parts and shape into patties. Stack patties in twos, separating each patty with a sheet of waxed paper. Put into ziploc bag removing all extra air and freeze for up to 3 months.

Last-Minute Preparation:

Remove turkey burgers from freezer and place in refrigerator to defrost, generally 24hours but not more than two days ahead.

Oil grates of grill with a little olive oil and preheat. Grill turkey burgers until cooked through, approx. 4 minutes per side.

Serve on buns, rolls or pita bread with sliced tomato, some fresh Romaine lettuce and a drizzle of Greek dressing.


Greek Salad Dressing

1/3 cup plus 1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
3/4 teaspoon salt
3/4 teaspoon onion powder
3/4 teaspoon Dijon-style mustard
1/2 cup plus 2 teaspoons red wine vinegar

Combine all ingredients except the oil. Drizzle in the oil while whisking vigorously, or add the add, cover container tightly and shake well until combined. Store covered at room temperature.

Tastes good with:

• Marinated Green Bean Salad
• Make-Ahead Cole Slaw

31. Easy Spanish Chicken and Rice

This tasty take on Spanish Chicken and Rice is not only simple and quick to prepare, but it freezes beautifully as well.

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into 1" cubes
1/2 lb. hot Italian sausage or chorizo, cut in 1/2" slices
1 8 oz. pkg Goya yellow rice mix
3 tbs olive oil
medium yellow onion, chopped
1 clove garlic, minced
2 cups hot water
1 cup frozen peas
1/2 cup chopped Spanish or Manzanilla olives
hot sauce, to taste
salt & pepper to taste

Make-Ahead Preparation:

In a large skillet, heat the olive oil over medium-high heat. Generously season the chicken cubes with salt and pepper and add to skillet with the sausage slices. Cook for just a few minutes, stirring, until the chicken is nicely browned but not cooked through.

Turn heat to medium. Add the onion and garlic to the pan and saute for approx. five minutes or until onion is translucent. Be careful not to brown the garlic or it will get bitter.

Add the water, rice mix and seasonings to the skillet. Add hot sauce to taste. Stir well to combine ingredients. As soon as mixture starts to bubble, cover, turn heat to low and let simmer for 20 minutes.

Remove pan from heat. Stir in the peas and the olives. Turn mixture into a 2-1/2 quart glass or ceramic baking dish. Let cool. Cover tightly with tin foil and freeze.

Last Minute Preparation:

To defrost, remove baking dish from freezer and put into refrigerator for no less than 24 hours and no more than two days.

Preheat conventional oven to 350 degrees. Bake for 45 minutes to 1 hour, or until heated through.

Note: Do not reheat casserole in microwave. It tends to heat it unevenly and you chance making the rice get very mushy.

30. Make Ahead Lunch Wraps

Whether your goal is to save money by bringing your lunch to work, eat healthier or stick at your desk through your lunch hour, these make-ahead wraps will fit the bill.



Ingredients:

1 cup uncooked brown rice
1 tsp cumin
4 cups water
Salt to taste
1 package Southwest seasoning, 4 oz
Pepper to taste
4 can (15 oz) black beans
1 tsp garlic powder
2 can (15.5 oz) Pinto beans
1 tsp oregano
1 can (10 oz) whole kernel corn
1 sweet onion, chopped
1 jar (10 oz) Salsa
1 cup cheddar cheese, shredded
16 ten-inch flour tortillas
1 cup Monterey jack cheese, shredded

Make Ahead Preparation:

Combine rice, southwest seasoning and water in a saucepan, and bring to a boil. Reduce heat to low. Cover and simmer for 35 to 40 minutes or until rice is tender. Remove from heat and cool.

Place black beans and pinto beans into a colander or strainer; rinse. Add corn, onion, spices and salsa, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.

Divide the mixture evenly among the tortillas, and roll up.

Freeze wraps in single layer on lightly greased cookie sheet. When fully frozen, wrap individually in foil or plastic wrap. Place wraps in large zip-top freezer bags; freeze.

Last Minute Assembly:

Unwrap wraps from foil or plastic wrap. To heat using microwave, wrap in a paper towel. Cook in microwave until heated through, approximately 2 minutes at 70% power.

To heat in oven, thaw wrap. Remove plastic wrap if used in freezing and wrap in tin foil. Bake at 350F for ten minutes.

29. Basque Pork Stew

A touch of tomato, a hint of heat and bit of citrus combine to make this Basque Pork Stew make an explosion of flavors in your mouth!

Ingredients:

2 lbs lean pork shoulder, cut in 1-1/2" cubes
3 tbs olive oil
Salt & pepper to taste
2 onions, sliced thick
1 cup chicken stock
2 tbs tomato paste
2 sweet red peppers, cored and cut in strips
1/4 lb prosciutto (or baked ham), coarsely chopped
10 cloves garlic, thinly sliced
1 tsp paprika
1 tsp dried thyme
1/4 tsp crushed red pepper flakes
1 orange

Make Ahead Preparation:

In deep skillet or shallow saucepan, heat 1 tb of the oil over medium-high heat; brown pork in batches, adding more oil as necessary. Sprinkle with salt and pepper. Transfer to plate to keep warm.

Add onions to the skillet. Cook over medium heat, stirring occasionally, for 5 minutes or until onions are translucent.

Add chicken stock and tomato paste to the hot pan to deglaze it and bring to a boil. Return pork to skillet. Add peppers, prosciutto, garlic, paprika, thyme and crushed red pepper flakes.

Grate rind from orange; add orange zest to the stew. Peel remaining orange; chop coarsely and stir into stew.

Reduce heat. Cover and simmer over low heat, stirring occasionally, for 1 to 1-1/2 hours or until pork is tender. Taste and adjust seasonings if necessary.

Can be prepared up to 2 days ahead, covered and refrigerated. May be frozen for up to 2 months, thaw in refrigerator and bring to room temperature.

Last Minute Assembly:

Defrost stew overnight in refrigerator. Reheat over medium-low heat.

Serve as is or over a bed of steamed rice or egg noodles.

Note: This recipe would also lend itself well to a crockpot. Simply brown pork on all sides in oil in hot pan. Add to crockpot with remaining ingredients. Set to low and cook for 6 to 8 hours.

28. Slow Cooker BBQ Ribs

If you think barbecued ribs are summertime fare only, think again! This slow-cooked crockpot version will make you feel like it's summertime all year.


Ingredients:

4 lbs pork baby-back ribs
Salt & pepper to taste
2 cups bottled or homemade BBQ sauce
1 cup ketchup
1/3 cup light brown sugar, firmly packed
3 tbs red wine vinegar
2 tsp dried oregano
2 tsp Worcestershire sauce
1 dash hot sauce

Make Ahead Preparation:

Season ribs to taste with salt and pepper.

In a medium bowl, mix together the BBQ sauce, ketchup, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.

Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

To serve immediately, see instructions below. Or allow ribs to cool, wrap them tightly in tin foil and refrigerate for up to 3 days.

Last Minute Assembly:

Preheat oven to 375 degrees. Place ribs on foil-wrapped baking sheet and baste with some additional BBQ sauce. Bake for approximately 20 minutes or until ribs are heated through and you start to see some caramelization of the sauce.

Goes well with:

• Make-Ahead Cole Slaw
• Make-Ahead Dirty Pork Rice

27. Veggie Stuffed Pasta Shells

This vegetable-inspired version of traditional stuffed shells freeze well either as a casserole or individually for a quick microwave lunch.


Ingredients:

24 uncooked jumbo pasta shells
1 (10-ounce) can vegetable broth
1 carrot, minced
1 potato, peeled and diced
1 onion, finely chopped
2 cups part-skim ricotta cheese
1 cup shredded mozzarella cheese
1 egg
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1 (28-ounce) jar spaghetti sauce or equivalent home-made sauce
1/4 cup grated Parmesan cheese
1 cup shredded mozzerella cheese

Make Ahead Preparation:

Cook pasta according to package directions. Rinse, drain, and let cool.

In a large saucepan, heat broth to boiling. Stir in carrots, potatoes and onions and cook for 3 to 4 minutes or until vegetables are tender.

Drain vegetables well. Combine with ricotta, mozzarella, egg, and 1/2 cup Parmesan cheese in a large bowl. Stir in Italian seasoning.

Fill each cooked and cooled shell with this cheese mixture.

If freezing individual stuffed shells, see "Alternate Preparation" below.

Pour 1/2 cup of the spaghetti sauce in the bottom of a 9x13" baking pan. Arrange stuffed shells in a single layer on the sauce. Pour remaining sauce over top. Sprinkle with 1/4 cup Parmesan cheese. Top with shredded mozerella cheese.

To freeze, refrigerate at this point until cold. Then wrap, label, and freeze up to 3 months.

To bake immediately, cover with foil and bake at 350 degrees for 20 minutes. Uncover and bake for an additional 15 to 20 minutes or until hot and bubbly.

Last Minute Assembly:

Remove casserole from the freezer and thaw overnight in refrigerator. Bake as directed above, adding 15-20 minutes to baking time.

Alternate Preparation:

To freeze individual shells before adding sauce, simply put 1 to 2 shells in individual ziploc bags. Refrigerate until cold and then freeze for up to 3 months.

To thaw and reheat individual shells, remove from ziploc bag and place on microwave-safe plate or bowl. Top with marinara sauce and parmesan cheese. Microwave on 40% power for 2 to 4 minutes until thawed. Top with some shredded mozzerella cheese. Then microwave on 60% power for 1-3 minutes until hot and bubbly.