Make Ahead Meals

Have you heard of the term “Make Ahead Meals”? (Often referred to as Power Cooking)

Make Ahead Meals is a real solution for busy moms (and dads). You can make meals faster and it saves time! Cooking meals “ten at a time” saves both time and money. You’ll have way fewer trips to the grocery store. Even a “quick trip” is very time consuming, plus you’ll have fewer impulse purchases, which saves you money and did I mention how much money you’ll be saving on gas?

Many of the time-consuming tasks can be combined on one day, making your dinner much easier and quicker for the next two weeks. Saving money by making dinner easier so you eat out (or pick up take-out) less often is a really BIG savings. Plus, as I mentioned in previous articles, dinner at home, around your own table, really makes a difference in family life. It costs a family of four at a full-service restaurant at least $50 for one meal, cocktails excluded! Imagine the savings and quality, family time at YOUR dinner table!

Many studies show that numerous childhood “problems” are experienced at a significantly lower rate-based on how many meals the family eats together AT HOME. Part of my business is bringing families together around the table at home to reconnect and share ideas, with one of the best family traditions of all: a healthy, home-cooked meal.

Real Solutions For Busy Moms

My objective is to help you get in and out of the kitchen as quickly as possible on busy weeknights so that you may rejoin your family. Eliminate the time-consuming, daily chore of cooking and cleaning the kitchen.

The “Chef” of the family deserves fun, high-quality cooking tools to make meal preparation enjoyable and timely.

Cooking can be FUN with the right tools!

Helpful hints to prepare for “Make Ahead Meals:”

Clean out your freezer and refrigerator the day before shopping.

Plan to use containers designed for the freezer, or purchase Ziploc freezer-quality storage bags.

Purchase a new, black permanent marker for labeling the bags or containers.

Find a comfy spot and make your shopping list in pencil. Go through the recipes and list the ingredients. This list will be your Master List. Alter the quantity of items on your list as you reread each recipe so that you do not over-purchase. Then go through your freezer, fridge, and pantry and mark off items that you find. A primary goal of “Make Ahead Meals” is to SAVE MONEY!

Keep a copy of your list so that you do not have to recreate your list in the future, and ask you family for help/input in planning the menus.

Shop the day before you plan to cook so that you have the energy to have fun in the kitchen!

The night before your “Make Ahead Meals” day, clear off your countertops; you will need the space. Disinfect your countertops, gather all your ingredients and group them by recipe. Make sure your tea towels and dishcloths are clean. Unload your dishwasher and empty your garbage cans, including your recyclables garbage can. In the morning, you will be ready to “Cook with Power!”

Helpful hints for shopping:

Shop at your “bulk” store first and purchase in large quantities. Then shop at your regular grocery store and buy store-brand items.**Watch for special bonuses at your local grocers and take advantage of the savings**

Shop the inner aisles first, produce next, then bakery and frozen foods last.

Watch the “sell by” dates on the meat; always select meat from the bottom of the stack for freshest.

Helpful hints for “Make Ahead Meals” Day:

Begin by labeling your freezer bags or freezer-safe containers using a permanent marker. Write the name of the recipe and date it was prepared for the freezer. Also list anything that needs to be added from the pantry and/or fridge.

Record the start and finish times of foods that are cooking at the same time.

Fill the sink with hot, soapy water. Wash the dishes as you go. When you are completely finished using a tool, place it in the dishwasher for less cleanup later.

Chop and grate all fresh foods at once and place in bowls on your countertop. “Scoop” required amounts when assembling your meals. Freeze leftover veggies into ½ cup portions for later use. *It is nice to have a “wet” and “dry” measuring cup(s) and spoon(s).

Cool your cooked ingredients in an area away from your prep area so that you can continue your recipes without feeling short on space. Pour cooled ingredients into freezer bags or containers that are appropriate for food quantity to avoid freezer burn. Squeeze extra air out of filled freezer bags.

Any cheese or bread crumbs that need to be added in the final stage of cooking can be measured and put into a small zipper bag and taped (or rubber banded) to the side of the freezer container or bag with the meal.

As you finish a recipe and you still have items (canned, pantry or frozen) that need to be added on the day you serve that meal, put an X on the label and explain to your family that they are not to eat this ahead of time.

Pull tomorrow night’s dinner out of the freezer and place in fridge before bedtime.

After cleaning up, have your family cook dinner or go out to dinner and reward yourself for a good day’s work!