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Make-Ahead Meals Made Healthy

Exceptionally Delicious and Nutritious Freezer-Friendly Recipes You Can Prepare in Advance and Enjoy at a Moment's Notice

Make-Ahead Meals Made Healthy
Print
Format: Paperback, 232 Pages
ISBN: 9781592334636
Publisher: Fair Winds Press
Specs
Illustrations: 40
Size: 8 x 9
Weight: 0.13 lb.
Published: Jul. 1, 2011
DC: AQ
List Price: $19.99 $15.99
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Dazzle your dinner table with homecooked meals every night of the week!

Serve your family the best, most nutritious food AND save time and money with this mega-delicious guide to preparing meals you can fix-and-freeze now and enjoy any night of your crazy-busy week!

Unlike the sodium-laced, preservative-filled meals you might find in your grocer’s freezer aisle, Make-Ahead Meals Made Healthy features all-natural recipes full of flavors that come to life the instant you reheat them—so your meals don’t just taste as good as the day you stored them away, but even better. In addition, you’ll find great tips and advice on how to best prep, store, and reheat every single recipe, making mealtime prep a cinch for any member of your household.

From comforting casserole and lasagna recipes made new again with fresh veggies and whole grains, to hearty and wholesome breakfast baked goods and sweet treats, you’ll discover so many healthy “must-make” recipes inside that you may need to get a larger freezer! Such show-stopping recipes include:

—Baked Whole Wheat Pasta with Turkey Sausage, Pesto, and Fontina

—Saucy Succulent Saffron Chicken

—Rave-Worthy Apricot Pistachio Rice Pilaf

—Tantalizing Teriyaki Vegetarian Stir-Fry

—Fast and Easy Fresh Herb Focaccia

—Baked Gingerbread Cake Doughnuts with Mmmmm Maple Glaze

—Blackberry Buttermilk Cake

With Make-Ahead Meals Made Healthy, serving your family a hot, home-cooked meal every night of the week has never been simpler—or more delicious.

Michele Borboa, M.S., is a health and wellness expert, personal chef, and freelance writer specializing in food, fitness and balanced living. She is a food columnist at ww.ChefMom.com, channel editor at www.SheKnows.com, and the author of the cookbook The Fitness Kitchen. Michele holds a master's degree in exercise science and health promotion and has been a personal chef for more than five years, specializing in healthy, practical meals. She lives with her family in Bozeman, Montana.
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Chapter One: Getting Started

Chapter Two: Casseroles

Chapter Three: Meats

Chapter Four: Poultry and Seafood

Chapter Five: Soups, Stews, and Chilis

Chapter Six: Side Dishes and Vegetarian Options

Chapter Seven: Breads, Rolls, Pizzas, and More

Chapter Eight: Appetizers

Chapter Nine: Sauces, Condiments, and Other Staples

Chapter Ten: Breakfasts

Chapter Eleven: Desserts

Acknowlegements

About the Author

Index
Potluck-Perfect Tamale Pie

Ingredients:

2 tablespoons (28 ml) olive oil
1/2 onion, chopped
Salt and freshly ground black pepper
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon dried oregano
2 cloves garlic
3/4 pound (340 g) extra-lean ground beef
2 tablespoons (12 g) grated lime zest
2 scallions, chopped
1 can (15 ounces, or 425 g) diced tomatoes
1 can (4 ounces, or 115 g) diced green chiles
1 cup (140 g) sliced black olives
3 cups (700 ml) water
1 cup (140 g) coarse cornmeal
1 teaspoon paprika
1 cup (154 g) corn kernels
3/4 cup (86 g) shredded Mexican blend cheese

Directions:

Preheat your oven to 350ºF (180ºC, or gas mark 4). Spray a 11 x 7-inch (28 x 18 cm) baking dish with cooking spray and set aside.

Heat olive oil in a large skillet over medium-high heat. Add onion and a little salt and pepper. Cook, stirring often, until onions are softened. Stir in cumin, coriander, oregano, and garlic, cooking for 1 minute. Add beef and cook, stirring often, until browned. Stir in lime zest and scallions, cooking for 1 minute. Add tomatoes, chiles, and olives, stirring to combine. Cook until heated through. Reduce heat to low.

Meanwhile, bring water to a boil in a medium saucepan. Add cornmeal and season with salt and pepper. Whisk continuously until mixture starts to thicken. Add paprika and corn and continue to whisk until cornmeal has a thick oatmeal consistency. Stir in cheese. Remove from heat. Spoon beef mixture into prepared baking dish, spreading evenly. Pour cornmeal mixture over top and spread evenly to cover.

Bake for 30 minutes or until corn bread topping is set. Cool completely on a wire rack.
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