Monday, November 29, 2021

Make-ahead meals for the “busy bee” parent!

Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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I am sure that I am not alone in the “busy bee” parent department! Or, perhaps you are not yet a parent but, you are a busy college student or business executive. Whatever has caused your “busy bee” status, I am sure that you could use some recipes that can be made prior to needing them and some that can be made and then frozen for the future!

A “busy bee” make-ahead breakfast idea!

pancake

A lot of make-ahead meals are made in casserole form because they can be stored in the fridge or freezer really well and they are really easy to put together and bake. But, I found this make-ahead breakfast idea that isn’t a casserole at all!

Refrigerator Buttermilk Pancakes

Recipe thanks to Do Ahead Cookbook published by Oxmoor House

Ingredients
  • 2 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 tablespoons sugar
  • 2 eggs
  • 2 ¼ cups buttermilk
  • ¼ cup of vegetable oil
Instructions
  1. Combine first 5 ingredients in a large bowl and stir well
  2. Combine eggs, buttermilk, and oil
  3. Add to dry ingredients and stir until moistened
To store:
  1. Refrigerate batter in a lightly covered container for up to 1 week
To serve:
  1. Gently stir better (add milk or water if the batter is too thick)
  2. For each pancake, pour about ¼ cup batter onto a hot, lightly greased griddle.
  3. Turn pancakes when tops are covered with bubbles and edges look cooked.
For blueberry pancakes
  1. Fold 1 cup fresh or frozen blueberries into batter just before cooking.

“Busy bee make-ahead lunch or brunch idea!

Busy bee make-ahead lunch or brunch idea!

Quiche is a popular brunch food because it is easy and delicious! This make-ahead quiche recipe can be made without too much fuss and is a great way to use up leftover ham from the holidays!

Crustless ham quiche

Recipe thanks to Do Ahead Cookbook published by Oxmoor House

Ingredients
  • 1 cup diced cooked ham
  • ½ pound fresh mushrooms, sliced
  • 1 tablespoon butter or margarine, melted
  • 4 eggs
  • 1 cup sour cream
  • 1 cup small curd cottage cheese
  • ½ cup grated parmesan cheese
  • ¼ cup all-purpose flour
  • ½ teaspoon dried whole dill weed
  • ½ teaspoon dry mustard
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon pepper
  • 1 cup shredded swiss cheese
  • ½ cup chopped fresh parsley
Instructions
  1. Cook ham in a skillet over medium heat until lightly browned, set aside
  2. Saute mushrooms in butter in a skillet over medium heat until tender (about 10 minutes).
  3. Sprinkle mushrooms and reserved ham evenly in a greased 10-inch quiche dish
  4. Combine eggs and next 8 ingredients in container of an electric blender
  5. Process until smooth
  6. Stir in cheese and parsley into the egg mixture
  7. Pour-over ham and mushrooms
  8. Bake at 350 degrees Fahrenheit for 40 to 45 minutes or until set
  9. Let stand 10 minutes before serving
This dish can be put together and stored in the refrigerator for up to two days or in the freezer for about a month or two.

“Busy Bee make-ahead dinner idea!

Busy Bee make-ahead dinner idea!

This is a great make-ahead meal for people who want to shake things up! Teriyaki chicken is a unique flavor that may not please everyone, but I highly recommend it!

Roasted Teriyaki Chicken

Recipe thanks to Do Ahead Cookbook published by Oxmoor House

Ingredients
  • 1 (3 to 3 ½ pound) broiler-fryer
  • ⅓ cup dry sherry
  • ¼ cup of soy sauce
  • ¼ cup honey
  • 2 tablespoons orange juice
  • ½ teaspoon five-spice powder
  • ¼ teaspoon garlic powder
Instructions
  1. Remove giblets and neck from chicken and reserve for other uses
  2. Rinse chicken with cold water and pat dry.
  3. Place chicken in a zip-top heavy-duty plastic bag
  4. Combine sherry and remaining ingredients in a small bowl and stir well
  5. Pour marinade over chicken
To store
  1. Refrigerate chicken up to 24 hours, turning occasionally
To serve
  1. Remove chicken from marinade, reserving marinade
  2. Place marinade in a small saucepan
  3. Bring to a boil, reduce heat and simmer 5 minutes
  4. Place chicken skin side up on a rack in a roasting pan

Bake chicken, uncovered at 375 degrees Fahrenheit for 1 ½ hour or until done, basting occasionally with marinade

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