EASY PREP AHEAD ‘SPECIAL’ DINNERS
It’s always good to have some recipes on hand to easily make dinner a bit ‘special’. Sometimes we just want a break in the routine, or to highlight a weekend or perhaps to serve guests on a day when we have no time to cook. Whatever the reason, knowing we can rise to the occasion with a choice of easy dinners we can prep ahead and get on the table without much time or effort is comforting.
Below is a selection of 11 recipes for dinners which are easy to prepare in advance and quickly have ready but that can be your secret. No one will ever guess the truth when you serve them. To further make things easy for you, with the pork recipes, I’ve included ingredient substitutions for regulated diets because those dishes are too delicious to miss.
RECIPES
Marinated Chicken in Orange Sauce: Serves 4- A make ahead, easy cooking recipe. Can be served in shifts*
1 cup orange juice-preferably fresh
1 Tbs. orange zest
4 Tbs. fresh lemon juice
1/3 cup honey
1 Tb. Worcestershire sauce
2 tsp. dried tarragon
1 tsp. spicy brown mustard
Salt and pepper
4 boneless, skinless breasts or skinless thighs
Place the chicken in a glass or ceramic dish. Mix the first 8 ingredients and pour over; cover, marinate refrigerated overnight. Allow dish to warm a bit and then bake in a preheated 350 deg. oven 30 min. (40 for thighs) basting at least once. Plate and serve hot, with sauce over.
*This dish cooked, can be frozen. Cook about 5 min. less and reheat in 350 deg. oven for about 15 min. To cook it in shifts-prepare dish and set aside a portion. Reheat portion in the microwave for 2 min.to serve.
Quick Chicken Saltimbocca: Serves 4—(All in the oven)
4 large boneless skinless breasts
4 slices Swiss cheese
4 Slices Deli ham or smoked turkey
4 fresh sage leaves or 1/4tsp. dried sage- optional
Using a can or rolling pin, place the breasts between 2 pieces of plastic wrap and roll to an even thinness. With skin side down, if using sage lay a leaf or sprinkle the dry herb on the meat then place a slice of ham and then a slice of cheese on each. Roll and fasten with string or a skewer. Place rolls seam side down on an oiled foil covered cookie sheet and bake in a preheated 400 deg. oven for 20 min. Serve whole or sliced. Can be made ahead and chilled. Bring to room temp before cooking or add 8-10 min.to oven time.
Make Ahead Beef Skewers: Serves 4 –A make-ahead, easy cook meal. Can be cooked in shifts.
½ cup oil-canola preferred
1/3 cup Teriyaki sauce
2 Tbs. Soy sauce
3 Tbs. red wine vinegar
¾ tsp. mustard powder OR 1 tsp. spicy brown mustard
½ tsp. garlic powder OR 2 tsp. fresh minced
1 ½ lbs. lean beef in 2 inch cubes-round, or chuck
2 medium zucchini in 2 inch slices
2 medium summer squash in 2 inch slices
1 red (or other color) bell pepper in 1 ½ inch pieces
(12) 10 inch skewers
Mix first 5 ingredients for the marinade. Alternately thread the meat and vegetables on the skewers, place in a glass or ceramic pan and pour the marinade over. Cover with plastic wrap and refrigerate for up to 2 days, turning occasionally. Uncover and broil (allowing dish to warm a bit) 4-6 inches from heat for 4-5 min. Turn and finish cooking to taste. These are also great for grilling.
Minute Steaks in Wine Sauce: Serves 4
“Minute Steak” applies to any piece of beef, about ¼ inch thick, that can be “pan fried” to acceptable doneness in about 1 minute. Because of the reduced cooking time, less tender cuts, such as Round, become an option or even the paper thin, “frizzled” beef, used for Philly Cheese Steaks. However, the real beauty of this recipe is that the sauce is made separately, and can be made ahead. Leftovers, regular sized steaks, or even sliced Deli beef can be used whole or julienned to serve over rice or pasta.
(8) Minute Steaks
2 Tbs. butter
2Tbs. oil
1 medium onion halved and sliced very thin
2 cloves minced garlic or 2 tsp. jarred
1 envelope beef bouillon granules
1 cup water
1 Tbs. cornstarch
¾ cup red wine
2 Tbs. brandy
Ground pepper
Kosher salt
1 tsp. tomato paste or Kitchen Bouquet
4 oz. fresh mushroom slices or (1) 4oz can stems & pieces (optional)
Melt butter in a skillet over medium heat. Sauté onion and garlic about 2 min. Add everything else but the meat, to the pan. Stir until sauce thickens, about 3 min add salt and pepper to taste. Add Kitchen Bouquet if the sauce lacks color. Pour sauce into a small saucepan and keep warm over low heat. Raise heat under skillet to high. Add steaks and brown quickly and evenly, about 1 ½ – 2 minutes. Do not over-cook. Plate steaks and top with sauce. Excellent with rice, couscous,or mashed potatoes.
Poached Salmon: Serves 4
(4) 5 oz. salmon fillets- frozen is O.K.
1 cup sour cream
1/3 cup mayonnaise
1Tbs. dried dill weed
Bring about 2 inches of water to a boil in a skillet large enough to hold the fish fillets or do them in batches. Slide the fish into the water, lower heat and simmer about 8 min. per inch of thickness until just cooked, if still frozen add 4 min. Remove fillets with a spatula and run under cold water. If there is skin, peel it off with a knife, and place fillets on a plate to refrigerate, and firm until serving. Mix the other ingredients and chill as well to meld flavors. To serve plate the fish and spoon sauce over, garnishing with a bit more dill or paprika. Fish can be served hot with room temperature sauce made before cooking fish.
Flounder Rolls: Serves 4- Quick cooking, easy to prepare. Can be cooked in shifts.*
I devised this some years ago, for a child who loved spinach but hated fish. Then I was surprised to find out it freezes well using fresh fish, and can be cooked frozen, simply add 6 to 8 min. to the cooking time. Otherwise, just use frozen flounder or tilapia.
4 fish fillets – divided in half lengthwise
(2)10oz boxes of frozen chopped spinach – thawed and drained
2 envelopes chicken or beef bouillon granules
2 eggs
Ground nutmeg
2 tsp. butter
1 lemon quartered
Toothpicks
In a bowl, mix the bouillon packets and the eggs with the spinach, making sure they’re well combined. Divide the mixture into 8 portions, and roll a strip of flounder around each, tail end over the thicker one, leaving enough overlap to secure with a toothpick. Alternately, for larger rolls, divide the spinach into 4 portions and wrap each with 2 pieces of fish over lapping on each side. Press the tops and bottoms to compact the filling.
Preheat oven to 350 degrees, and melt the butter in an ovenproof dish large enough to hold the fish rolls comfortably. Using a spatula, transfer the rolls to the dish, but be sure they are upright and the sides are straight. Sprinkle the tops with nutmeg, and bake about 20-25 min. until fish is very white and opaque, and eggs bubble out of the top making a white foamy sauce. Serve at once with pan juices. Garnish with lemon wedges.
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Pork Chops Basil: Serves 4
This is an old family favorite, and it also works well for pork loin roasts. It can be refrigerated for three days or even frozen for two weeks, after the baking, so it can be made ahead and quickly ready when wanted. Veal chops, turkey cutlets or boneless, flattened chicken thighs, may be substituted for the pork. Children can prep the meat and get the ingredients ready for use.
(8) ½ inch thick center pork chops well-trimmed of fat
½ cup flour
1 Tbs. garlic powder
2 Tbs. dried basil
½ a small can frozen orange juice concentrate
Water to dilute juice
¼ cup cream sherry
Sprinkle half the garlic powder and half the basil in the bottom of an oven proof dish or pan that will hold the chops closely but not overlapping. Dredge the chops in the flour, by shaking in a plastic bag, one at a time, making sure they’re well coated. Place in pan, and sprinkle the rest of the garlic and basil over them. Cover and seal the pan with foil. Bake, preferably at 250 degrees for 2 hours, but acceptable at 350 degrees for one hour. Remove from oven, turn on broiler, and lift foil. Dilute orange juice with the sherry and just enough water to come almost to the top level of the chops in the pan, and pour over the chops. Broil until chops brown and the sauce thickens. Serve hot.
Pork Chips in Deviled Sauce: Serves 4–The best substitute options for pork in this recipe would be boneless chicken thighs. Also, it can be done in stages to suit your schedule.
@ 2 lbs. meat (8 pork chops – rib or loin)
2 Tbs. butter
1 Tbs. oil
½ cup water
1 tsp. chicken or beef bouillon granules
3 Tbs. chili sauce
½ large onion thinly sliced
½ tsp. dry mustard
2 Tbs. lemon juice
2 Tbs. Worcestershire sauce
½ tsp. Paprika
Trim meat well and make a marinate of last 7 ingredients. Marinate meat overnight, or up to 3 days. Scrape off the marinade and reserve. Melt the butter in a skillet over medium heat and brown the onion adding more butter as needed, and then the oil. Deglaze the pan with the water. Place the meat in the pan, with the reserved marinade. Cover and simmer on low for about 10-15 min. Serve with the marinade as a sauce.
Glamorous Ham Casserole: Serves 4. – This is easy to prepare, great for a crowd and leftover portions reheat well in the microwave.
2 cups cooked rice – suggest packaged pre-cooked product, Uncle Ben’s or Zataran’s*
2 cups cooked ham in ½ inch dice. About ¾ lb. 3 thick slices from the Deli work fine.**
2 eggs beaten
2 plum or small tomatoes in large dice-do not use canned tomatoes
1/3 cup green bell pepper diced
¼ cup diced onion
1 ½ tsp. Dijon or spicy brown mustard
1 ½ tsp. Worcestershire sauce
¼ cup cream sherry
½ cup light cream
½ cup bread crumbs
2 Tbs. melted butter
Paprika and parsley to garnish
Combine all ingredients, except last three, in a lightly greased 2 qt. casserole. Stir to mix well. Combine butter and bread crumbs, sprinkle over top. Decorate with parsley and paprika. Bake 350 degrees for 45 min or until nicely browned and bubbly.
*The pre-cooked rice packets only take a couple of minutes in the microwave-if you are using leftover rice, or making your own, do not use the minute type.
** This is a great dish for leftovers, and suitable for a buffet as well as a week night. Smoked turkey can be substituted for the ham.
Linguine Salad with Ham and Vegetables: Serves 4-Can be frozen and eaten cold, room temperature or warm in shifts. Smoked turkey can substitute for the ham.*
8 oz. – 1 full 8 oz. cup frozen cut green beans or chopped broccoli – cooked(easily done in the microwave)
(1) 14 oz. can stewed tomatoes- Italian or Mexican
½ lb. Deli sliced ham julienned or smoked turkey
½ cup grated Parmesan
¼ cup Monterey Jack cheese shredded
1 medium onion in thin slices
(1) 2.25 oz. can sliced black olives – drained
½ cup oil
¼ cup cider vinegar
1 pkg. Good Seasons dressing mix
8 oz. cooked linguine
Optional for serving, toss with 1 ½ to 2 cups ‘baby’ spinach leaves, stems removed as bedding
Mix the dressing packet with the vinegar and oil; measure out 2/3 cup and save the rest for another use. Place all the other ingredients in a large bowl and toss with the measured dressing. Serve at room temperature, warm slightly or chill for later. Toss with or bed on spinach if desired, just before serving.
* Freeze, well covered. Thaw in the refrigerator and it’s ready to eat or be heated.
Couscous with Sausage and Vegetables: Serves 4-Can be made2 days ahead and served in shifts*
½ lb. Pork or Turkey link sausage Or 2 pkgs. Brown ‘n Serve sausage
3 cups cooked couscous*
1 each- medium zucchini and summer squash – cut in half lengthwise and sliced
2 small carrots -sliced
1 small onion cut in half and sliced
1 red bell pepper in large dice
¼ tsp. garlic powder
2 Tbs. oil
¾ tsp. curry powder
¾ tsp. cumin
½ tsp. crushed red pepper
1 cup vegetable bouillon
Salt to taste
1/3 cup chopped fresh parsley or 1 ½ Tbs. dried
Heat the oil in a medium pot with a lid and sauté the vegetables until soft, about 5 min. over medium heat. Remove vegetables to a plate and cook couscous* in the same pot, as directed on box. Return vegetables to the pot, with any juices, add the spices and bouillon; cover and let stand for 5 min. Meanwhile cook sausage in the microwave until most of the fat is exuded. Drain fat, slice sausage. The smaller ones in 4 pieces, larger links in about 6 slices each. Add sausage and parsley to couscous mix and adjust salt. Serve at once or refrigerate and reheat in the microwave as needed.
