Make-Ahead Meal Party Recipes

Thanks to all who continue to make my page and my parties a great success!

Here are all the dishes that were brought over to my 1000+ Celebration party. The theme was "Make-AHead Meals". I wanted something to put in the fridge or freezer to pull out when you needed it most.

From Who Needs A Cape?

 

Bolognase Sauce/Gravy

 From Barefootingly Simple

Canned Cabbage Soup

Cabbage Soup
1 lb ground beef
1 head of cabbage, chopped
46 oz V-8 Juice
28oz Stewed tomatoes (or a quart canned tomatoes)
10 ¾ oz Rotel or salsa (or a pint of Rotel style or salsa)
3 (15oz) cans Kidney Beans (or 3 cups dried beans)
1 chopped medium onion
Salt and pepper to taste and any other spices you wish. I sometimes use Italian spices. I also sometimes add bell peppers to it.

Brown beef and drain well. Mix everything together in a LARGE pot. Simmer for at least 1 hour. Best cooked a day ahead and reheated. Freezes and cans well. Pressure can at 10lbs pressure for 75 minutes(pints) or 90 minutes (quarts)

I have also switched out the ground beef with diced pork or ground turkey. The meat really doesn't matter- you could leave it out if you wanted to make it vegetarian! I love this soup!!

Here is a picture of it canned in Pints! (this is with the pork) When canning add more tomato juice so it doesn't get too thick in the pressure canner.

From MyRecipeRoundUp 

 Slow Cooker BBQ Spareribs

From Crumbs in my Mustachio 

Stuffed Shells

Just place Stuffed Shells covered with foil in the freezer until you want to bake them. Thaw in fridge over night, or pop into the oven frozen and add another 30-40 minutes to the cook time.

From The Fountain Avenue Kitchen

 

(Make-Ahead) Egg & Cheese Sandwiches with Prosciutto

From MyRecipeRoundUp

Black Bean Taco Soup

From Walking on Sunshine 

Lasagna Roll Ups 

From MyRecipeRoundUp 

 

Crock Pot Hawaiian Chicken

From MyRecipeRoundUp

Chicken Broccoli Alfredo

From Citronlimette

Black Bean Lasagna

From The Food Geek Diary

Jalapeno, Sweet Pepper, and Ricotta Pancakes

From MyRecipeRoundUp

Crock Pot Chicken Fajitas

From Manila Spoon

Spinach Quiche Cups

From Life Currents

Cinnamon Rolls with Vanilla Icing

From MyRecipeRoundUp

Chicken Cacciatore

From MyRecipeRoundUp

Teriyaki Pork Chops

From Play with your food

Eggplant Parmesan Stacks

From MyRecipeRoundUp

Beef Stew

From Crêpes Suzettes

 Perfect Pesto

From MyRecipeRoundUp

Garlic Honey Chicken  

From Uncle Gary's Gourmet Peppers and Pepper Jelly

Uncle Gary's Mango Jalapeno Banana Nut Bread

Uncle Gary's Mango Jalapeno Banana Nut Bread

* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/2 cup vegetable oil
* 1/2 cup sugar
* 2 eggs
* 1 1/2C. Jalapeno Peppers Fresh
* 3 mashed ripe bananas
* 1 cup diced mango
* 1/2 cup chopped walnuts
* 1/2 teaspoon ginger

1. Preheat oven to 350F / 180C. Lightly grease a loaf pan.
2. Mix together the flour, baking powder, baking soda and ginger.

3. In another bowl, mix together the oil and sugar. Add the eggs and mashed bananas and mix well.
4. Slowly mix the dry ingredients into the wet ingredients, stirring constantly until fully blended.
5. Stir in the Jalapeno's Mango and Walnuts. Pour mixture into prepared loaf pan.
6. Cook in the middle of preheated oven at 350F for around 1 hour. Check the loaf is ready by inserting a toothpick into the middle of the loaf. If it comes out clean the loaf is ready. 

7. Allow to cool in loaf pan for 10 minutes before removing the loaf from the loaf pan and placing on a wire rack to cool fully. 

TIPS: When using dried mango it’s a good idea to soak it in boiling water so it becomes nice and moist before adding it to the other ingredients. You can also add 1/2 cup of plain or vanilla yoghurt to make the banana bread more moist.

From MyRecipeRoundUp

Maple Dijon Glazed Chicken

From FoodThoughtsOfaChefWannabe

Baked Ziti

For Make Ahead refrigerate a couple of days ahead, or freeze!

From MyRecipeRoundUp

Pepperchini Beef Sandwiches

 From MyRecipeRoundUp

 

 Cilantro Lime Chicken with Corn and Black Beans

From MyRecipeRoundUp

Beef Burritos

Crockpot Chicken Tortilla Soup

From the Kitchen of Shirley Keller-Wolfe                              Serves 6-8

4 chicken breast halves

2 15-oz. cans pinto or black beans, undrained (I cook my own from dry)

2 15-oz. cans Mexican stewed tomatoes, or Rotel tomatoes

1 cup salsa, you choose heat level

 4-oz can chopped green chilies

14 ½ oz. can tomato sauce

Tortilla chips or see my strip recipe below

2 cups grated cheese, your choice on type (I use cheddar)

Sour Cream, if desired

·       Combine all ingredients except chips, cheese and sour cream in large slow cooker.

·       Cover. Cook on low 8 hours.

·       Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup.

·       To serve, put a handful or chips or strips in each individual soup bowl. Ladle soup over chips. Top with cheese and sour cream if desired.

Tortilla Strips
12 corn tortillas, cut into strips
¼ cup vegetable oil
2 teaspoons chili powder
½ teaspoon ground cumin
¼ - ½ teaspoon cayenne pepper
Salt to taste

• Preheat oven to 375 degrees
• Stir oil and spices together
• Brush one side of all the tortillas with oil/spice mixture
• Make 3 stacks of 4 tortillas and cut thin strips
• Put strips in a single layer on a cookie sheet sprayed with non-stick spray
• Bake until golden and crisp, about 10-15 minutes
• If pans are on different oven racks, rotate their position halfway through cooking time
• Remove  from oven & sprinkle with salt
• Cool completely in pans