Monday, May 23, 2016
Dinner Done by 9 am: The What
This is the third post in my Dinner Done by 9 am series. Click here to read the first post on The Why, or here to read the second post on The How regarding Dinner Done by 9 am.
Now that we've covered the reasons why I cook dinner by 9 am and the techniques that help me do this we'll cover some of my favorite make-ahead dinners and breakdown what steps I do in the morning and what I do just prior to meal time. (Click the link on the name of each dish to see the recipe.)
Fish Tacos with Cayenne Lime Sour Cream Sauce with Cilantro Lime Slaw and Refried Black Beans
-In the morning I make the sour cream sauce, shred the cabbage and chop the cilantro for the toppings, make the slaw, make the refried beans, refrigerate everything until the evening.
-Just before serving I season and cook the fish, re-heat the beans, set out the slaw, tortillas, sour cream sauce and all the toppings just before eating.
White Chicken Chili with cornbread
-In the morning I completely make the chili and cornbread, refrigerating the chili and leaving the cornbread at room temperature.
-Just before serving I reheat the chili (and cornbread, if desired) and set out any toppings.
-In the morning I fully assemble the lasagna without baking and then refrigerate.
-Just before serving I bake the lasagna as directed and serve with roasted veggies or a salad.
Build your own taco/ burrito/ taco salad bar with Slow Cooker Mexican Chicken, Cuban Black Beans, Homemade Salsa and Guacamole (easily serves people who are gluten free, vegan, or picky since everyone gets to assemble their own)
-In the morning I cook the beans, put the chicken in the slow cooker and make the salsa.
-Just before serving I shred the chicken, re-heat the beans, cook rice (if using), set out all the toppings and make the guacamole. (To make the guacamole I simply stir a few Tbsp of the salsa with 2-4 diced avocados adding a little salt and hot sauce if needed).
Curried Chicken Pasta Salad
-In the morning I completely assemble the pasta salad and refrigerate. Then I simply take this out of the fridge when it's time to serve.
Chicken Gyros with Tzatziki, Hummus and Tabouleh
-In the morning I marinate the chicken, make the tzatziki, chop whatever toppings I'm using, make the hummus, make the tabouleh and refrigerate everything.
-Just before serving I take everything out of the fridge and set it up and cook the chicken.
Korean Beef (gluten free)
-In the morning I completely make the beef in the morning, chop the green onions for topping and then refrigerate both.
-Just before serving I re-heat the beef, set out the onions and sriracha for topping and cook some rice.
Picadillo (gluten free)
-In the morning I completely make the picadillo, chop parsley or cilantro for garnish and refrigerate.
-Just before serving I re-heat the picadillo, set out the toppings and cook the rice.
Bolognese Sauce over pasta
-In the morning I completely make the sauce and refrigerate.
-Just before serving I reheat the sauce, cook the pasta and roast some veggies to serve with it.
Slow Cooker Indian Curry (gluten free, vegan)
-In the morning I throw all of the ingredients except the spinach in the slow cooker.
-Just before serving I stir in the spinach and cook rice to serve the curry over.
Slow Cooker Ratatouille (gluten free, vegan)
-In the morning I get everything set up in the slow cooker.
-Just before serving I set out parmesan cheese for topping and cook the pasta.