Practical, Do-ahead, Feed an Army or just yourself!

Everyone's busy these days and with holidays, game days and other projects, it seems people are always on the run. You still have to eat and eating out isn't always an option either.... so what's the answer? Do-ahead meals that you've got in the fridge or freezer that can be a great meal in minutes! Maybe you get some surprise drop-in guests and you need to feed them, or you're tired and don't want to cook..... Here's some ideas that you can prepare quickly and have them waiting for you for just the right time. I used to cook on my days off and then mid-week have them ready as soon as I walked in the door after a long day.....

Keep in mind that these meals can be done in a big dish or pot if you like -or- can be separated into individual ramekins or baking dishes for smaller meals, it's up to you to decide how your family eats or what your needs will be. Maybe you're having some people in for the holidays and you want some buffet items that you can make ahead and simply re-heat..... then you can enjoy your own party or Brunch get-together.... whatever your needs are, these meals are great, flexible, adaptable to your tastes and ready when you are.....

SHEPHERD'S PIE.- Traditionally done with lamb, you can use ground beef or any other protein you choose. Just cool it completely, cover with plastic and freeze for up to 3 months! Make a huge pie, two large or up to 8 individual servings.....

2 pounds ground lamb (or pork, beef or chicken) can be shredded or in small cubes
1 onion, finely chopped
4 carrots, peeled, coarsely chopped
2 tbls tomato paste
2 tbls flour
1 tbls Worcestershire sauce
Coarse Kosher salt & ground pepper
10 oz fresh or frozen peas
10 oz fresh or frozen corn (optional)
2 1/2 lbs potatoes, peeled and quartered
1 cup milk
6 tbls butter

Preheat your oven to 425 F. Heat a large skillet over high heat. Cook lamb in two parts until no longer pink, about 5 minutes each batch. Transfer the meat to a colander, let the fat drain and discard. Add 1/4 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add the onion and carrots. Cook, stirring, about 5 minutes. Stir in tomato paste. Add flour; cook some more, stirring, 2 minutes. Add Worcestershire sauce, 2 cups water, and meat. Season with 2 tsps salt and 1/4 tsp pepper. Simmer until thickened, stirring, about 8-10 minutes. Add peas and corn if using, cook 1 minute more. Divide among eight 8 ramekins, two 9-inch glass pie dishes or make a large casserole.

Meanwhile, in a medium saucepan, cover potatoes with salted water by at least 1 inch; bring them to a boil. Reduce heat; simmer until tender, about 15 to 20 minutes. Drain. In the pan, bring milk and butter to a simmer; remove from heat. Return the potatoes and mash them. Season with 2 tsps salt and 1/4 tsp pepper and then spread over pies; you can use a fork to make peaks or use a pastry bag with star tip or just swirl. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve.
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SPICY COCONUT CHICKEN.- Here's a Thai inspired dish that is made quickly without a fuss and can serve 1 or many. Keeps wonderfully too and can be adapted to use legs, thighs, breasts, shredded or cubed chicken or turkey and it's amazing! I've done it with pork and fish too, just adjust the timing!

1 tablespoon olive oil
4 (about 3 lbs total) whole chicken legs - can use other meats, see above
Coarse Kosher salt & Ground pepper
1 can light coconut milk
1 1/2 cups reduced-sodium chicken broth, either fresh or canned
1 teaspoon Thai red curry paste (purchased or search through my other blog to make your own)
1 cup jasmine rice (although I use regular long grain rice)
2 red bell peppers, ribs and seeds removed, sliced (I use red, green and yellow peppers)
8 oz green beans, stem ends removed, cut into 1-inch lengths (can be fresh or frozen)
1/2 lemon, cut in wedges
Basil leaves, cut in half or in thin strips (optional)

In a Dutch oven or heavy pot, heat oil over medium-high heat. Season the chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes and then transfer to a plate (don't worry, chicken will cook completely later on)

Add coconut milk to the pot, along with the broth, 1/2 cup water, and the curry paste; bring to a boil, and stir in the rice. Add chicken (with any juices they released), arranging the pieces in a single layer. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, about 15 minutes. Scatter the bell peppers and green beans on top of chicken, cover, and cook until vegetables are crispy, about 5-8 minutes. Top with Basil and serve with lemon wedges on the side.
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STUFFED POBLANO CASSEROLE.- You love Poblanos but don't want to go to the hassle of making Chile Rellenos? Here's a simple way to get the flavor without all the fuss, you'll love it!

1 can whole tomatoes in puree or use 6-8 whole very ripe tomatoes
1 jalapeño chile, ribs and seeds removed for less heat, minced (optional)
2 onions, chopped
3 garlic cloves, minced
Coarse salt & Ground pepper
1 (19 oz) can black beans, rinsed and drained  (or cook your own and reserve)
1/2 cup yellow cornmeal
1 cup shredded Monterrey Jack cheese (you can use Mozzarella, Pepper Jack, Oaxaca, etc)
1 tsp ground Cumin
1 tsp ground Oregano
4 poblano chiles, halved lengthwise, stems left intact, ribs and seeds removed (I roast them first and peel but you can leave as is if you don't mind the skins)

 Preheat oven to 425 F. In a blender, combine tomatoes in puree, jalapeño, half the onions, and 2 garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.

In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, oregano and 3/4 cup water; season with salt and pepper. Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil. Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.
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HASH BROWN CHILI BAKE.-  This is the ultimate "too tired to cook" casserole, yet it's gooey and tasty! Perfect for Brunch or Game Day and everyone loves it.... Ready in minutes too!

4 cups Chili (make your own, have ideas on my other blog too) or used canned
1 (16 oz) bag, frozen shredded hash brown potatoes, thawed if frozen (or shred your own)
8-10 oz corn kernels, either fresh, frozen or canned (optional)
8-10 oz green or red bell peppers, chopped in cubes (optional)
1-2 onions, chopped in cubes (optional)
1 cup shredded cheddar cheese, or your choice of cheese (or more)
1/4 cup finely chopped cilantro
Coarse Kosher salt  & Ground pepper

Preheat oven to 425 F, set oven in upper third part of the oven. In a large bowl put chili and all the vegetables (if using) and mix well to combine. Divide chili among individual baking dishes or make a large casserole. Set aside. Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible.

In a large bowl, combine potatoes, cheese, and cilantro; season with salt and pepper. Scatter potato mixture over chili on each dish or over entire pan. Place baking dishes on a rimmed baking sheet. Bake until potatoes are golden brown and chili is bubbling, 25 to 30 minutes. Serve.
If you like more tender veggies, then put all of them in a frypan with 1-2 tbls of oil and cook slightly so they get tender, about 10 min. Then add to the chili and divide. You can add as little or as many vegetables that you like, your choice.
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There you go, some practical ideas to make your week or entertaining easier.... budget friendly too. So let's all celebrate now that the weather is getting cooler and there's nothing as good as having the oven warming the house....

 So go ahead and have the crowd over.... set some of these out, add a nice salad, some bread and you're done!