This was my first week taking advantage of make ahead meals and snacks, and I loved it! Instead of spending an hour cooking in the evening each week night, I spent 45 minutes doing my work and 15 minutes reheating the meal and making a veggie side. Win!
I think, even though it’s more work on the weekend, I’ll be making ahead meals as a regular routine. It’s so much more efficient for the week days!
Lasagna & Roasted Cauliflower (This was an experiment since we can’t eat dairy or gluten, but it turned out good, and the family really enjoyed it. Recipe coming soon.
Pasta with Salami & Peas, broccoli
Egg, Hash Brown, and Ham and Broccoli Breakfast Bake (this was super easy to make, but my husband grumbled it wasn’t filling enough. I was surprised our family of 5 demolished the whole 9 x 13 pan of it!)
Southwest Black Beans and Rice (made ahead last weekend)