If you don’t love pasta, I don’t know what is wrong with you. What I do know is that my homemade baked ziti will probably cure you of whatever it is.
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make ahead meals
When it comes to the holidays, you just can’t have turkey without dressing, but who has the time to make it from scratch? You do.
First, a tip that I first learned from my dear Granny a long time ago. When you have leftover cornbread or a slice or two of any kind of bread that is starting to go stale, don’t toss it in the trash! Toss it in the freezer in a zipper bag instead. This is how I avoid waste and having bake cornbread just for this recipe. Then, when you are ready to put together your cornbread dressing recipe, pull it out of the freezer, let it thaw for a few and cut it into cubes.
This is a great make-ahead dish that will save you a lot of time on the holiday. I don’t let holiday cooking get the best of me because I spend a few minutes of the days leading up to the big meal making everything ahead of time that I can. To make my cornbread dressing ahead of time, prepare the recipe as directed below, then cover with foil and freeze. Take it out the night before and bake according to the directions.
serves 4-6
INGREDIENTS
- 3 cups cornbread cubes
- 1 1/2 cups bread cubes
- 1 cup chopped celery (about 2 ribs)
- 1 cup chopped onion (about 1 small-medium)
- 1 egg, beaten
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 1/2 Tablespoons dried sage
- 1 Tablespoon fresh parsley, chopped (or 1 tsp dried)
- 2 teaspoons fresh thyme (or 1/2 tsp dried)
- 1 1/2 – 2 cups chicken broth
- 2 Tablespoons olive oil
COOKING INSTRUCTIONS
Preheat oven to 400 F degrees.
1. Slowly sauté onion and celery in olive oil over medium heat until softened but not browned.
2. In a large mixing bowl, combine all ingredients except chicken broth and fold together gently with a spatula until well combined.
3. Add enough chicken broth to moisten the contents, but not leave it wet. You may need anywhere between 1 1/2 or 2 cups of broth.
4. Bake uncovered at 400 F degrees for 20 – 25 minutes or until golden brown.
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Who doesn’t love tacos, burritos, and enchiladas? With this simple slow cooker recipe for making your own taco meat, you can have a quick Mexican dinner whenever you want it, and because you make it yourself, you have the comfort of knowing exactly what is in your food and even more important, what isn’t.
When you have your own homemade taco meat made ahead of time, a terrific Mexican meal is ready in a flash. Add fresh lettuce, tomatoes, onions and peppers from the garden and your family favorites can be on the table in minutes. The best part is that because this recipe freezes well, it serves as a fantastic base for make-ahead meals during the week.
INGREDIENTS
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1 lb. ground beef, chicken or turkey
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1 medium onion, diced
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3 garlic cloves, minced
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3 Tablespoons chili powder
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3 Tablespoons brown sugar
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1 Tablespoons ground cumin
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1/2 Tablespoons coriander
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2 teaspoon dried oregano
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2 teaspoon cayenne pepper
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2 pints or 1 large can tomato puree
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sea salt & black pepper
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water
INSTRUCTIONS
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Brown the meat and drain well. Add onion and garlic to the pan and toss until translucent.
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Add browned meat, onion and garlic to a slow cooker and add remaining ingredients along with just enough water to leave the mixture well-moistened.
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Turn the slow cooker to low heat and cover. Allow to cook for 4-6 hours, stirring occasionally and adding water only if necessary to avoid sticking or scorching.
NOTES: Don’t be afraid to tweak the amounts I listed – I always do. This is just a recipe that I created based on the packets of seasonings I used to buy all the time and it is what works in my house. Your mileage may vary.
The best part about this recipe is that you can make extra and freeze it in portions to reheat in a flash for ultra-fast home cooked dinners.
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