This giveaway is now closed. Congrats to Ashlyn, winner of The Make Ahead Cook
I got some mail from America’s Test Kitchen recently: an advance copy of The Make Ahead Cook.
America’s Test Kitchen wants to help people get dinner on the table at night, so they’ve already put out several books with quick-cooking recipes.
However, this book takes a different approach to time-crunched cooking by helping you get your food prepped or cooked ahead of time.
This approach is very appealing to me because I’m not really at my best with a flurry of cooking right at dinnertime.
(said flurry usually results in an incredibly messy kitchen with zero clear counter space.)
For a variety of reasons, I function better when I’ve done at least something to prepare for dinner earlier in the day, even if it’s something as simple as putting a rub on some meat or salting a chicken.
Cook’s Illustrated, a sister of ATK, has a make-ahead cookbook out as well, and since I wondered about the differences between the two, I checked a copy out from the library.
As I see it, the differences are mainly that the CI book covers more than just main dishes, is larger, and has no color photos.
The ATK book contains nothing but main dishes, is a smaller size, and there are color photos of nearly every recipe.
At least, there will be in your book! My advance copy just had black and white photos. 
But judging by the photos on the cover, I’m positive the color version is beautiful!
Many make ahead cookbooks are comprised strictly of freezer recipes (and lots of casseroles!), but this book has much more.
There’s some freezer cooking, of course, but there are also slow-cooker recipes, partial-prep recipes (marinading, salting, rubbing), braises, ready-to-cook meals, and more.
So far I’ve made Chicken Cacciatore (which you fully prep ahead of time and then reheat at dinner),
pulled pork (also fully made ahead of time, with an easy-peasy homemade sauce),
and spice-rubbed flank steak (you do the rub up to 24 hours ahead of time and then cook the steak quickly at dinnertime.)
Though I chose three meaty dishes, never fear, vegetarians! There are meatless options in each section of the book.
I think the pulled pork was our favorite of the three we’ve tried so far, and I was going to put the recipe in this post. But then I thought it could be sort of hard to find in the future if it was buried in a giveaway post.
So how about I give the recipe its own post tomorrow?
If you struggle to get dinner on the table due to a short window of evening time, cooking ahead of time could be a real lifesaver for you. By doing some cooking on the weekend or before bed, or early in the morning, you could save yourself a lot of 5 PM stress. And of course, having dinner already prepped means that you won’t be tempted to eat out.
Win a copy!
The Make Ahead Cook is $17.97 on Amazon, which is totally worth the price even if it just saves you from eating out once or twice.
However, one of you won’t need to buy a copy because America’s Test Kitchen is providing a full-color copy for me to give away!
To enter, just leave a comment sharing your best tip for make-ahead dinners.
(If you haven’t got a tip, it’s totally ok to say you just want the book.)
_________________________________
Fine Print:
NO PURCHASE NECESSARY. Void where prohibited. One entry per person. Giveaway limited to addresses within the continental U.S. Edit: U.S. residents AND Canadians can enter!
Winner will be chosen at random. The giveaway will close on Wednesday, September 10th at 11:59 PM EST.
America’s Test Kitchen provided me with a cookbook but this post was not sponsored.
Lori says
Was the winner chosen for this?
Emma says
My biggest tip is that the freezer is your friend! I would LOVE one of these!
Bet says
My most successful method is to make a double batch of something I’m already making, like spaghetti sauce or roast chicken, and freezing the rest for a quick meal. Also, if my husband has the grill hot, we usually throw on some chicken thighs for salads or something the next night!
Shelley Cormier says
Love your blog and would love to have the book.
Jenny says
Meal planning is the key. I like thawing frozen meat the day before in the fridge, and I also like having frozen chopped onions ready to be tossed in the pan (instead of chopping an onion for every recipe).
Jacey Terpstra says
Having pre-cooked burger and chicken always helps me tremendously.
Linden V. says
I don’t have any tricks, which is why getting this book would be great for me! I always struggle with dinner during the week. I work during the day and my boyfriend works and has class, which puts him home for dinner anywhere from 4 to 10pm. I try to plan ahead and get meat out of the freezer the night before, so it’s thawed by the time I get home, but I never seem to remember. More often than not, we end up with frozen pizzas, breakfast, or scrounging for leftovers.
Lindsay says
Just found your blog after listening to the podcast! Your interview was my favorite episode! I make a menu for the month and stick to it. The menu always includes dishes that I can make double and freeze half for later consumption. :).
Camille Don says
I love making chili in the crockpot or throw together lasagna in the morning.
Kate Soverino says
I always try to buy meat and chicken on sale then make meatballs or panko chicken and freeze it.
Lily says
My tip for making speedy dinner is to have a clean & organized kitchen to start with. And have a list of things you can make written already down.
Ashlee Pettit says
I freeze chicken in ziplock bags and a marinade to the bag. Thaw and grill!
Emily says
I love a crock pot Indian chicken for those times when I need a make-ahead dinner. I usually plan a make-ahead meal when we’re picking up someone from the airport so we can come home to dinner made.
Lily Sheng says
When we order sauteed whole lobsters from Chinese restaurants, we save the boney parts and the heads and tails, because they’ve been cooked (usually with fried ginger and spring onions), they render delicious flavors in the soup/porridge we’ll end up making the next day!
Lynn says
Feeling lucky. Just trying to win the book. Thanks.
Jessie says
My best tip is to plan your menu ahead of time, so you know what you’re getting into!
Heather says
My best tip is to just double whatever I’m making, if its already a big process. I made lasagna last week, and put a pan in the oven, and one in the freezer.
alice gober says
My best tip for make-ahead dinners is cooking a lot of steak or chicken on Sunday to use for dinners the rest of the week.
Rebecca B. A. R. says
I don’t have any cook ahead ideas. My husband does all the cooking in our house, and likes to cook. He says he doesn’t want to live through me practicing! He would love this book. America’s Test Kitchen is his favorite, along with Cook’s Country.
Katie Chiovatero says
Dice veggies and freeze them to throw into soups and other hot skillet dishes.
Amber says
I’ve got no tips at all, so I NEED this cookbook! =)
Viola Voss says
Freezing leftovers
Jessica D'Agostino says
I really just want the book!
Jill says
I am a always using Cooks Illustrated and Cook’s Country recipes for all I cook.
I would love the book.
Deborah says
I serve the same dinner twice a week (e.g. cook for Tues, reuse on Thurs, sometimes I do this with two different dinners in one week, so Mon/Wed and Tues/Thurs). Sacrilege, I know.
Adam says
I’m a horrible person with no tip, but would love to win the book.
Thanks,
Adam
Katherine says
We just try to make a lot of leftovers! That helps speed up later dinners and lunches throughout the week.
Elizabeth says
My commute is Loooooong. I leave at 5:30am and get back home at 7:30pm. I would really appreciate this cookbook!
Naomi says
Using a slow cooker is the obvious, and best, tip.
carrie says
I don’t have any tips but would love the book.
Janey says
I would love this book! My favorite way to make ahead is to use the freezer for baked goods — freeze them unbaked and pop them in the oven for some warm buns later! I also use my slow cooker, and like to prep things in advance. Some foods that can be eaten at room temperature I’ll actually make hours earlier to free up time and oven space.
Laura says
I try to make extra so I’ll have leftovers for the next day’s lunch or dinner. (Not totally a make ahead tip, but it works well most of the time.)
Seana says
My best tip for make ahead dinners is the slow cooker I cannot live without!
LJ Stubbs says
Freezing 2-servings of a bunch of different cooked staples makes it easy to jump-start dinner.
Kirsten says
I make batches of soup on the weekend, then divide it into freezer bags. Freeze the bags on a cookie sheet so they’re flat, then they can be frozen on edge to save space.
Marguerite McGrath says
My local supermarkets can save me lots of time in the kitchen. In the freezer section, you can usually find chopped onions or chopped peppers and I’ve also seen packages of cleaned and cut up soup/stew vegetables (carrots, onions, potatoes, etc) in the freezer section.
In some supermarkets you can find cut and cleaned vegetables that are ready to cook.
I can save time and money when I go to my local year round farmers market late Saturday, an hour or two before it closes. It is only open Thurs, Fri, and Saturday, so fresh food is marked down substantially. I can get bags of cleaned cauliflower or broccoli florets for a dollar a bag, as well as other veggies.
SarahD says
I think doing some of the chopping of veggies and keeping them in the fridge to throw into a soup or entree in the afternoon/evening often helps reduce the cooking load when dinner rolls around.
I also puree onions, peppers and cilantro together (during the garden season when these items are abundant, and freeze them in containers, calling it “chili starter.” My family is not crazy about chunks of onions and peppers in their chili, so I always end up pureeing them in the food processor anyway. This saves me a couple of steps and allows me to use my garden produce later in the year.
Pam says
The slow cooker is my favorite make ahead method!
Jillian says
Crockpot meals!
Kay says
So far, what works best for me is having as much of the prep work done as possible. A stir-fry is really fast if everything is already cut/chopped/marinated.
Mark Cohen says
For me, it’s about making extra and freezing…not much easier than heating things up! I’ve become a master of wrapping and storing items to maximize freshness: double wrapping items for the freezer and sucking the air out of Ziploc bags to prevent freezer burn; preslicing bread loaves and inserting slips of parchment between slices to facilitate separating them; using StretchTite wrap on open containers of dairy products and home-made soups, etc. and pressing down on the surface to remove exposure to air; etc. I probably cook 2 nights a week and eat leftovers and pre-prepared stuff the other nights.
Steve says
I’d love a copy of the book! I’m new to your site but just subscribed through feedly. I’m new to couponing too and so I’m trying to find lots of sites to add to my reading list, thanks for all your great work!
Li.Mi. Hall says
I like to pressure cook/bake my meats on Sunday, while I roast my veggies such as spaghetti squash and butternut squash. Then dice & container them, Then just add some to my meats and toss with different seasonings.
Janet in nc says
Much better with prep here too, also wanted to recommend ATK Stuffed Flank Steak recipe – all time favorite!
Kyle says
My wife and I do small prep work a day or two in advance or in the mornings before work for several meals. Chopping onions and shredding cheese and whatnot ahead of time makes dinner way easier to put together. Then we freeze or refrigerate the leftovers for lunches and dinners.
Laura says
Planning meals ahead of time is what works best for me. I’d love to freeze more meals ahead, but I’m so uncertain about what freezes well, etc. I’ve never gotten very comfortable with my crock pot for more than roasts. I think this cookbook will be a super kitchen companion.
Ann Jones says
Sometimes I’ll put marinade on meat before I freeze. Usually we’ll cook main dishes at the time. Takes care of tonight and tomorrow and with leftovers, usually another day. If the grill is hot, might as well use it!
tina apperson says
i always keep kid friendly food in my freezer for the unexpected visits from my grandchildren. one of their favorite is breaded chicken cutlets which can be prepared in a variety of ways. the kiddo’s also like making their own pizzas using the pizza dough i keep in my freezer.
Natalie G says
having cooked shredded or cubed chicken, turkey or beef on hand in the freezer has saved many meals and is easy to make ahead
Ashlyn says
Prepping ahead of time is pretty much the only way we keep ourselves away from fast food!
Katleen C says
I try to double up for lunches and/or freezing. With automn coming, my Crockpot will be getting used more often as well.
Debbie Callan says
Getting into all this home organizing, thrifty, and healthier eating by getting prepared first! Would love this!!
dev says
My best tip is using the crockpot for as much as possible!
SharonO says
I take care of my elderly Mom & 2 tips that help: Tip #1. Measure 5-6 additional batches of dry ingredients for muffins, pizza dough bread & store in zipper bags. When I’m need to make a batch, I add the rest of the ingredients. Tip #2. Grate & store cheese blocks. The grated cheese is used for sandwiches & cooking. Tip #3. Slice, Cut, or Chop & Freeze cooking veggies, onions, green onions, peppers etc. It’s easier to saute the veggies after they’ve been prepped for cooking. I need more help!
Emily C says
Our grocery store regularly has discounted produce and meats. I try to snap up our favorites, marinade them, and put them in the freezer that day, ready to go when I can use them!
Mary says
I have been trying to freeze small 1-2 serving portions of leftovers/extra food I’ve prepared to see if a dish will freeze well before I make a full meal. Looking forward to checking out this cookbook.
Jackie Purkess says
When preparing ahead, do more than one dish that has similar component, when dicing one onion, just as simple to do two etc
Marilyn Nepper says
I love to have make ahead meals in the house because even though we’re retired, sometimes I’m too busy quilting to want to stop and cook
Hannah says
I like doing freezer meals and crockpot freezer meals. Doubling up main or side ingredients to repurpose for the next meal
Debbie N. says
Thanks for having such a great giveaway. My favorite make a head tip is to always have meatballs in the freezer. I make(and bake) 3-5 pounds meatballs at a time and freeze them on a cookie sheet. When frozen I put them in a large Ziplock so I can take out only how many I need at a time. I use these on Pizza, with Pasta or I sometimes make meatball subs.
Kristin says
I love my crockpot and use it all the time, but I’d love some alternatives to having dinner ready when we are! Thanks!
Lana Popejoy says
I need this book.
Christina says
I like making meals that are good leftover, either for another dinner or lunches.
kl says
I keep a “stew pot” in the freezer. Anytime I have just a small amount of leftovers I put it in the stew pot. Once it is full I can pull it out and simmer for a little while and have a surprise stew. I put in bits of vegetables, rice, pasta, meats etc. along with any liquid. If there isn’t any liquid I’ll add water or some stock so the contents are covered and won’t get freezer burn. It sounds like it would be horrible but I can’t remember it ever turning out bad.
Kay Lynn says
Every so often, a group of friends and I will get together for a “make ahead party.” We each bring a big batch of something freeze-able (like enchiladas or lasagna fixings) and then assemble everything together as a group. So I bring six empty freezer pans and six servings of lasagna, and I go home with six pans of various dishes — one from each of my friends. Pretty great!
Betty D. Cochran says
As a home cook and a college student, when I cook I like to have enough for leftovers. I will pick any protein, be it chicken, pork, beef, steak…and cook in bulk. Then, throughout the week, I’ll take those ingredients and turn them into different recipes. For example, when I cook a whole chicken I can turn it into chicken stir fry the next night, chicken enchiladas after that, or even chicken and rice casserole. It’s a very simple thing to do, to just make the ingredients in advance and use them in different combinations throughout the week.
Connie Seward says
Can never pass up an opportunity to possibly win a cookbook and I love, love, love, ATK/CI cookbooks as much as your blog. Keeping my fingers crossed!
Bethann says
I love to do prep ahead of time! This cookbook would be super helpful!
Melanie Tiner says
Whenever I make anything, I always try to make double so I can put one meal in the freezer. That way I have an easy meal ready to pull out on busy nights.
Andrea says
Gosh, I have no tips since I really need help figuring it all out!
Katherine says
I don’t have good ideas for make a head meals. I have been reading your blog for years and am working in throwing away less. I just started grad school and am still working full time. I’m going to read all of he comments for tips
Nutty Mama says
Thanks for the opportunity! My friends and I love your blog!
Jenn Haynes says
My best tip is cook once, eat twice. We try to make big things like a roast pork & then serve in different way so we don’t get sick of it. One night w/ BBQ sauce as sandwiches. Another night just add salsa, beans, and corn and serve in tortillas as burritos!
dawn says
We get our meat by hunting. When we grind I make several meatloaf, a massive batch of spaghetti sauce, and meatballs for the freezer. Makes for great meals with less prep.
Meredith says
This book looks fantastic! I usually do a combination of cooking/prepping on the weekend, slow cooker meals, and doubling and freezing favorite recipes.
Freda green says
I cook my ground beef with fine chopped onions and either carrots or green peppers when I get home from store .. Usually about 5 pounds beef and same amount veggies.. Freeze in 1 pound baggies.. And pattie some out for burgers.. Do all ahead really saves so much time! Can just defrost in microwave for quick dinner!!
Jennifer says
I absolutely have to know in the morning what dinner will be! I get out meat to thaw and anything else I can prep ahead.
Alissa A says
I would love to win the book!
Lyn says
I start prepping as I making lunch for our family.
Megan Calkins says
I’m clueless when it comes to make ahead dinner. This book would be great in our house.
Sharon R. says
I love having ziploc bags of ready-to-cook items on-hand, so all I have to do is throw a few bags together to make a great dinner!
lauren says
I try do some freezer cooking to help make dinner easy. I also try to make meals that have leftovers good for another dinner.
Sara says
My favorite make ahead tip is to make use of a good rotisserie chicken. It easily transforms into shredded tacos, chicken pasta salad, or enchiladas. Easy.
Klaine says
I hope it is okay to enter as I want to win this for my wonderful sister-in-law, who is expecting her second child and could need this book.
As a tip: I just got a slowcooker and it is awesome! It saves me time in the kitchen as I do not need to be there to cook it. And I love that I can now easily make my own soups from scratch, which I have never done before (except pumpkin soup).
Julie says
My quick dinner is eggs and pancakes. Id love some better ideas!
Maria says
I don’t have a tip but I’d love to win this book!
kkp says
Make a lot of soup and freeze them in individual paper cups covered with plastic wrap. Then, you can take one out easily for lunch the next week.
Kayla says
I like to make double batches and freeze whenever possible.
Renee McD says
I do as much as I can in the crock pot. I’d love to be able to do freezer meals but not as prepared for those yet. Maybe in the future. Thanks for the chance.
Corinne Nabors says
I don’t really have a tip, I just find it is easiest if I clean as I go or I’m too tired to tackle the stack of dishes at the end of a meal prep day. I am all out of ideas and pre-made meals, so this would be a huge help!
Susan J says
I’m actually pretty hopeless when it comes to make-ahead dinners, but I want to get better. It’s fun reading some of the other comments and I’m sure the book would inspire me even more!
Lorraine says
I don’t have anything new to add – but I would love the cookbook. I have to have quick dinners ready to go on weekdays!
Sherri says
I like to get my husband to help with prep work the night before and we also use the crock pot a lot.
Cassie says
A menu is key for me. Also, I like to keep a big green salad made and on hand to add to the meal. LOVE ATK!
ann says
A roast chicken at the beginning of the week turns into at least 2 other meals.
Paula in the UP says
In a word crockpot!!!!
Anissa says
Holy cow, 600 plus comments with make ahead recipes. I have some reading for inspiration to do!
I love to do salsa chicken in my crockpot – frozen chicken breasts, black beans, corn and salsa cooked on low for about 4 hours. If I want creamy I add a block of cream cheese in the last half hour. This is great for making a burrito bowl or taco filling or quesadillas or just grabbing a spoon and digging in.
Sue says
The crockpot is my friend. That is all.
Litle Miss Moneybags says
My best make-ahead tip is kind of embarrassing at how simple it is – just have staples on hand! I spent years buying just what I needed each week at the grocery store, but have recently started stocking up on things like chicken breasts or ground beef that can be frozen for later, or canned soup and beans that will store indefinitely. It’s so much easier to throw together a last-minute meal when the freezer and pantry are full!
Valerie says
I leave chopped up onions and peppers in the freezer for easy fajitas or omelets (not stir-fry…I like the veggies crisper for stir fry!)
Jessica Dodd says
I just want the cookbook!
Shirley A. says
I like to have prepared side dishes in the freezer{twice baked potatoes, mashed squash, sweet&sour cabbage etc.} so all I have to make is the main course for the meal.
beth says
I’d love it! I do some make-ahead anyway, but am looking to expand my recipe collection…
Kathryn Mountz says
My number one Make Ahead Tip is: to make freezer bag packets of crock pot meals after weekly or sale based shopping trips. This is done by taking all of the ingredients and place them in a freezer bag, labeling bag and placing them in the freezer. When I have a tight schedule, in the morning I place the frozen ingredients into the crock pot, turn in on low, cover and leave. Dinner is ready when I get home. Sometimes I maybe adding a salad or frozen bag of vegetables to the meal.
Mlucy says
I make double batches of soup and freeze in 2 serving size portions. We especially love pea soup and tomato and our version of pasta fagioli. Just add bread and a raw veggies. Yum.
Vanessa says
Crockpot meals are lifesavers for Moms. Brown ground beef with onions and freeze in separate containers for quick add to meals such as spaghetti, casseroles, pizza topping, etc.
Pam Curry says
I bake bread and freeze one loaf for another meal. It comes out great
Paige says
I am fixing to start making food ahead of time to help cut our budget some more. This book would help the process greatly.
jan sneed says
When I bake potatoes for dinner, I usually bake several extra so that I can easily make twice baked potatoes later in the week.
Winnie Parker says
I use a crock pot for most of my cook while I work or sleep dinner. Recently I started cooking a little extra meat when I prepare my food for the crock pot and then freeze it for later use, kind of when I am in a hurry. That is the best time saver for me. This recipe looks so good, I think I will try it tomorrow.
Katrina W. says
I like to do a lot of prep work earlier in the day. Chopping veggies, getting spices in a dish, making sauces earlier saves me time when it’s actually time to start making dinner. I also like to have all ingredients on the counter waiting for me to begin.
Megan says
I would like the book. We’re a little tired of the bread maker and our potato soup crock pot recipe.
Sharie says
Like many others, I like to make double batches of meals and then freeze 1/2 so that we can eat the same meal 2 months later without cooking it again. I have also started doing this recently with sauteed onions. I figure if I’m cutting up one onion and slowly cooking it to soften and caramelize then I may as well do 2-3 onions and use a larger pan. Then I have sauteed onions in the freezer that I can use and that shortens the process on many of my recipes.
A.I. says
I make muffins for breakfast and peanut butter and jelly sandwiches for lunch on Sundays, freeze them individually in freezer bags, and take out just what is needed everyday to keep them fresh. So simple but life-changing!
Sophie says
For quick dinners, I skip the protein (assuming we had it at lunch) and focus on just a starch (pasta) + a veggie (fresh tomatoes). Or if we need the protein, my go-to easy fix is a crust-less spinach quiche (eggs+spinach+cheese, 30/45mins in oven and dinner is served).
Grace says
I was looking for a book like this yesterday! I have a 2 year old and another on the way in 2 months and would really like to get some meals made and in the freezer.
Kristina Slaney says
I usually spend about an hour or two on the weekend chopping veggies, making marinades, prepping crockpot meals, and basically doing as much prep as I can to keep dinnertime as quick and easy as possible for the family after I get home from work! I’d love this!
sara says
I could really use this book!
Mary says
We spend a Sunday every month or so making several of our standby meals and then freeze them. Homemade chicken fingers, pork meatballs, salmon filets. So nice when I get home late from work!
Kim Lynn says
I just purchased a full size upright freezer because I love to cook & freeze everything. Working on adjusting to my 3 year old daughter needing dinner when I pick her up from preschool at 6 pm. Would love a copy of the book.
Kimberly says
I don’t have a tip…but I really appreciate the entry!
Susan says
Crockpot baby! Always a great option to make ahead and have ready when I’m ready.
Melinda Ely says
My shortcut to cooking ahead is to chop up vegetables and fruit so I have some prep work done before I need to use it. I also cook two dishes at once and freeze one for a future use. I make two quiches at a time and usually a casserole.
Karen says
I prep at least some of dinner in the morning before work. I start work fairly late so this works well for me.
Cindy Burns says
I would love to have a copy of this cookbook! The recipes look delicious!
Meredith P. says
My best make-ahead tip is what I did tonight! I put raw chicken portions in a freezer bag with marinade (tonight was honey mustard), then freeze. When I’m starting supper, I just dump the whole frozen block into my skillet, put the lid on, and turn it to medium. The chicken thaws and cooks in less than an hour, and all I have to do is toss some rice and veggies with it for a great meal.
Lorena Bathey says
I really want the book. No really. I want it, please???
My tips are these. You can make a delicious pasta sauce using canned or bottled sauces. I start with a basic mushroom or meat sauce, any kind will do.
Tip to make it taste like homemade is by sautéing onions and garlic that have both been chopped or minced in olive oil before putting the sauce in. (If you’re using meat, sauté it.) Once you do that then add fresh/dried herbs and my secret is two-fold.
1) add balsamic vinegar
2) add a 1/2 tsp to teaspoon of sugar. Takes the acid out of the sauce.
Yummo and tastes as good as mama makes!
Lorena Bathey
Mallary W. says
I make individual components in bulk: shredded chicken (for enchiladas, casseroles, or salad), ground beef, spaghetti sauce… things that are easy to make a bunch of at once, and super easy to put to work in a variety of recipes.
Jen L. says
I don’t have any make ahead dinner suggestions unless meal planning counts. For me, that’s half the battle. That’s why I need the cookbook!!
Heidi says
I totally want a copy of this book.
Jennifer says
I am terrible at making meals ahead, so I don’t have a tip (and hence the reason I’d love to win a copy!).
Thanks for the chance!
Stephanie L says
I’m all about doubling the recipe and freezing! When I make, say, bean soup in the crock pot, I freeze half for a future dinner. This move saves my bacon when the hubs and I are in our crazy-busy season at work.
Kelly says
Making beans ahead in crock pot and freezing in 2c. portions.
Prechopping onions and colored peppers ahead of time and popping them into snack size baggies to just pull out to have ready for recipes
Sarah B. says
Get all your prep work done! And have a “garbage” bowl. I learned that one from Rachel Ray.
It really does help move along faster!
Jackie says
This would be totally awesome! I love to freezer cook. My husband and I just ordered an upright freezer so I could partake more in cooking ahead.
Theresa MacDougall says
I am new to preparing dinners ahead of time however I use my crockpot and am loving it!
I would love to win this cookbook!
Joyce says
My best make ahead trick is very boring. I make a HUGE green salad and put it in a container. No cukes or tomatoes or “wet” ingredients that will wilt the lettuce. That is added to a separate container and added just to your plate as you make the salad. I do this all the time at work. It makes it easy to decide what you’re having and eliminates the need to buy lunch/dinners.
I would love to win this book. Thanks for the giveaway.
Grace says
I so am in need of this book. I commute 2 hours to work each way with my daughters. By the time we get home, I don’t even feel like heating things up because I’m so tired. Sounds like this book can help me. I could use any help.
Claire says
I would love the book, and I spend my Sunday afternoons cooking and prepping for the week ahead. Having Monday lunch and dinner ready definitely makes the week start more smoothly. Soups, salad, and stews are usually on the menu.
shamayal jawed says
I would love to win the book! Finally get a handle on my meal planing perhaps!
Steve says
I’d love to own a copy of the book!!!!
Michelle says
I love cooking meat in the crockpot, then making several meals of it for the week . Great give away!!
Jennie says
I try to make a couple of things ahead on the weekend, or make a double batch to have for another time. And I definitely try to have some proteins (meat or cooked beans) in the fridge at all times to throw into stir fry, casseroles, etc.
This looks like a great book!
Marcia says
I would love this book. As a science teacher/tutor, I love the methodical approach of ATK and having recently returned to work after fledging all my sons, I’m scrambling to continue to make great dinners with less time. One of my shortcuts is pre-chopped and measured peppers, carrots, onions and cheese in the freezer.
Maple says
Definitely wash and chop veggies. Let’s me jump into cooking when rushing home.
Sharon says
I usually double recipes and freeze them for make ahead. Spaghetti sauce/meatballs and chicken soup are awesome make aheads!
Margaret Critch says
Please accept this entry from Newfoundland, Canada! My favorite recipes are crock pot ones, but anything helps in the cooking for my busy family!
cp says
I’d love to get a copy of the book!
Anne says
My best tip is to use this cook book, I believe!
Holly F says
My best tip is that you have to actually sit down and meal-plan first so you know what to buy at the store and then remember to buy it all at the store. Which for me means planning to get to the store without my kids with me, because if they’re with me I usually forget something of buy the wrong version of whatever it is.
Jill says
I am a stay at home mom but I really enjoy anything that will save me time. My best tip is making frozen pizza crust. I know everything that is going into it and it’s so easy. It saves a lot of money instead of calling in a pizza!
Sue says
I want that book!
Terry says
My best tip is to meal plan weekly
Karrie says
I make large batches and then freeze the meal into smaller size dinners
Julia K. says
I buy in bulk and wrap meat into portions to keep in the freezer. I take out what I need and defrost in the fridge the night before.
Brandie Barthelme says
I like to dice onions and bell peppers up lay them single layer on a cookie sheet and freeze. Once frozen place in zip lock bag. Easy use for side dishes, stews…basically anything.
Christine says
I’m so excited Canadians can enter! I make 5 lbs of ground beef into taco meat and portion into containers for the freezer. We eat tacos each week, so it saves so much time and mess.
Denise says
I like to chop up and freeze onions and peppers for the week. It gets the meals ready faster and keeps the oniony smell from lurking in my house every day.
kayoke says
For me I have to have it (meal plan) written down. I try to make 3 somewhat involved meals and then keep 2 basic/simple during the week. I still feel frazzled, this book looks good. Thanks.
Angela says
Prepping ahead makes everything go faster.
Thanks for the giveaway opportunity.
Tara says
I’ve been trying to cook ahead but I’m running out of ideas, so this would be terrific for my family!
connie says
Would love to WIN the cook book – With 3 kids who are always involved in some type of activity – along with assisting with community groups & fundraisers – Making healthy & tasty dinners is at times a struggle –
Susan says
Make a big salad on the weekend so it’s ready for a meal anytime. Grill salmon or chicken for a quick salad topper.
Kat says
I usually make extra and freeze. But what I would like to freeze the most is marinated meats with various sauce (based on turmeric, say sauce, and so on).
Mary says
I like to do the prep part ahead of time. So I will chop up all the veggies in the morning before work and then when I get home I only have the usually quick cooking time. Definitely makes getting a meal on the table in under 20-30 mins possible.
Nancy says
I like to plan ahead most of my meals especially preparing some foods in the morning for that night’s supper. Thank -you for the opportunity to receive this wonderful book and enjoy your blog very much.
Julie says
I like to pre-cook burger or chicken and then freeze until I need it.
Melanie B. says
I will cook a large amount of meat on Sunday and use it as the base for various meals throughout the week. This cookbook is on my wish list to purchase.
Michele says
I like to wash and prep (slice, chop, etc.) veggies as soon as I bring them in from the store/market. I then store or freeze them in one to two cup portions so that they are recipe ready.
Trish says
I don’t have a tip…see, I really need this book!
maureen stevens says
I just want the book.
Carla says
Would like to win the book.
Cathy McDermott says
Would make a nice Christmas present for a few on my list.
K says
I always cook for more than are eating so I can freeze a portion to use when I don’t have time.
Ann W says
I prep the day before, like the ingredients that require more time – defrosting meat, cutting vegetables, dry ingredients out, having all cooking utensils and cookware ready, dishware ready.
Elspeth says
I pretty much rely on chilis and other crock-pot recipes for making meals ahead of time. It’d be nice to have a broader range of options.
Nancy Carlson says
I would love this cookbook. Have to increase my hours at work so it would help me continue to make good meals.
Katie says
I try and make extra portions of things I will be using a night later for dinner: if I have chicken for dinner and I want chicken salad for lunch, I will roast off extra chicken and store the extra for the next day’s use.
JANE ESTES says
want to give this a try…..love cooks illustrated
Kristine says
I try to purchase larger portions of meat on sale, have it prepared and frozen, then just add to meals for a quick start.
Mary says
As mom to an adult autistic son who lives with me and my husband and now my 90 year old MIL moving in with us, I look for ways to prep ahead of time. I do lots of freezer cooking, but I am on the lookout for new ways of prepping my food so it tastes fresh. Looks like a great cookbook.
KimN says
I’m lousy at making things ahead so I don’t have any tips. Guess this book would be good for me then. I would love it!
Rani Colzani says
I totally just want the book. Thanks!
CHERYL says
anything that is a crockpot recipe is a great time saver for a working mom!
Frieda Merichko says
I would so love to have this book!! Seems to be just what I need now. thanks.
KaraK says
I try to make meals where the leftovers can be used to make a different meal later in the week. For instance, roast beef one night can become beef burritos another night. It saves a lot of time & energy and my family doesn’t get bored eating typical ” leftovers”.
Linette Stevens says
Hooray for opening the contest to Canadians! Could I please get in on the draw? P.S. Love your blog.
Gina says
I love making freezer meals for the crock. I plop the contents of the big zip loc in my crock, FROZEN, then come home to wonderfulness. (: Thanks for a great giveaway!
Katie says
Menu planning and my crockpot save me so many times!
Emily says
I have never got in the habit of making things ahead of time. Maybe this cookbook could change that?
Kristen says
every Sunday I prepare a big batch of tofu, oats, roasted veg, rice or pasta, etc to use all week long.
Jennie says
I like to make a double portion of whatever I’m making for dinner and freeze half so we have a super-fast meal ready and waiting for us. This is especially nice in the summer when I don’t want to use the oven too much because of the heat!
Thanks for the giveaway!
Val R says
Hi,
I would love to receive this cookbook! I try to use up leftovers, and freeze bits of veggies/meat to make up stew or soup. My kids don’t really like casseroles, so I am a bit stuck – so I would love new ideas.
Thanks!
Kathy Magee says
I normally use my crockpot for make ahead dishes. I need some new ideas and would love to win these books.
Julie says
Freezer meals!
Agnes Hailes says
My cooking needs a bit of a kickstart from all the familiar old recipes I’ve been using for years. This book looks like it would help me
Katie says
We make our large casseroles in two smaller pans instead of one large one – that way we can freeze half. But the best advice I have is remember to defrost!
Daisy says
Would love to win a new cookbook!
Meal planning for the week and trying to cook bigger portions to allow for leftovers is our way to go.
kim harrigan says
I meal plan every week.
Stephanie W. says
I love to double up recipes (cooking two batches) so I can have one for dinner that week/evening & freeze the 2nd for another time.
Morgan says
I do a lot of prepping over the weekend- chopping veggies, pulling out meat to thaw. My crockpot comes in handy on super busy days.
Alison R says
This cookbook looks fabulous and the recipes posted all look as if they would work well for pre cooking, freezing or planning ahead to avoid that “Oh My Gosh it’s 5 o’clock” kitchen battle! That is a common occurrence here unfortunately. This looks to be a very useful tool to have in my kitchen!
Denise says
Remembering that the evening Taekwondo class and Boy Scouts have started again so you actually put something in the crock pot before you are driving to work. Oops, not sure what is for dinner tonight.
Linda Walmer says
The cook book would be a great help to me. I have health issues that does not allow me to spend long hours in preparation for our meals. I try to do a lot of preparing in the morning for that noon and evening meals. The new book would help me on that I am positive. Thanks for allowing this.
Linda walmer
Jodi H. says
Planning ahead is my best strategy so I can count on having the right ingredients on hand to prepare dinner…also a money saver, because there is less waste too!
Sara Gianettino says
I try to plan my dinner menu the night before or at least early in the morning so I can take meat out of the freezer. I also have salad greens clean and ready to cut. I do as much as possible the day or night before.
Jen McCabe says
Best Tip for make ahead dinners-cut up your veggies as soon as you bring them home! Saves a ton of time when your throwing things in a crockpot!
Shannon S says
My only make ahead tip is to double up on recipes and have leftovers the next night. That’s why I would love this cookbook! My family would be very grateful if I were to expand my go to week night recipes:)
Kathy Pugh says
I sure would like to win a copy of your book!!
David Lee says
I have no tips. Getting dinner on the table is so difficult for us on school nights. Maybe this book would help!
Eileen K says
The first step to make ahead dinners is meal planning, of course! I’ve got that down, but could really use some help with the actual prep. So, I would love this book! Thanks!
Cindy J says
I would love to get this book so I can have more ideas for make ahead meals! My only “trick” is to save leftovers and to repackage large packages into smaller, more meal-friendly sizes. That and having a big stand-alone freezer saves the day on many days! Thanks! Hope I win!
Kristen Rapp says
I don’t have any tips, but would love to be in the drawing to win the book!
Karen says
Sounds like a great book…pre-prepping meals makes it possible to relax and enjoy when it’s time to serve.
Carla says
I would love the book! My strategy is to make ahead some kitchen staples. For example, I make salad dressing in a large jar and keep it in the fridge (my favourite easy one is 1/4c ish olive oil, same of balsamic vinegar and 1 heaping tb of a nut butter, shake shake), or make bunch of cupcakes and freeze them to take them out for special occassions, or make a salad that i know will last a few days.
Tara Helsley says
I would love this book. Love your blog. I read every blog that you post. I am going to give the Ting wireless a shot when my contract is up. I too have had to deal with the lice treatment while babysitting. Keep blogging because I look forward to your posts.
Thanks for your consideration.
Tara
Jessica says
Prep the night before…..Makes putting everthing together an easy task.
Casey says
Pick me! Pick me! ok, now that that’s out of the way, let me just say this book looks awesome. Ever since my baby nesting turned into a two week cooking / freezing spree, I’ve come to appreciate how useful cooking in advance is. I’d love to do more.
Scott S says
I try to plan the weeks meals on thursday, go shopping early Saturday and cook meals on Saturday and Sunday. It is usually enough to last the week. Any excess I freeze.
Barb@1SentenceDiary says
I usually make dinner the evening before, then just heat it up at dinner time. It’s basically the same thing others do, but in a different order. Most people 1-cook, 2-eat, 3-cleanup. Instead, to save time when I get home from work, we: 1-eat, 2-cook for tomorrow, 3-cleanup. Same amount of work, just in a different order.
Sheila VanderMey says
I love chopping up meat that I have left over and freezing it so I can throw it quickly into a soup or casserole. Also, I would really love the book!
Denise says
You’ve done such a good review on the book that I know it will help me in my planning and prepping for meals. Just reading these entries have given me lots of ideas (like Dawn’s to set the table first)! thanks for the give-away, but even if I don’t win this one, I’ve got a winner in reading your blog. Well written and timely..thanks for a great product!
Debra Beeuwsaert says
I would love to win a copy of “The Make Ahead Cook”. I collect cookbooks; and as my sister says, I read them like novels.
Tiffany says
I use my crockpot alot. Almost always for large Sunday lunch meals for family. I like to put a roast in the night before and add the veggies in the morning, so that when we get home from church lunch is ready.
Dayna says
I love to freeze dishes for taco night. I like to make refried beans & Spanish rice to serve. Between that, the meat and all the fixings it ends up being more work than I think it should. If I have meat, beans or rice to just thaw taco night is easier.
Sonya Evenson says
I would love to get better at making meals ahead of time. This looks great!
Gwen says
I like to have a big cooking day and then freeze casseroles and dishes in ziplock bags to be thawed and heated to eat later on. Such a big time saver!!
Nancy from Mass says
Even if i’m not going to use it right away, as soon as chicken dinner is finished, I immediately process the bones into stock and freeze the stock. i also take any leftover chicken and freezer pack the meat for soups, stews and chicken salad.
Vickie says
Each week on Saturday or Sunday, I make a double batch of at least 2 meals since I work full time, then I have dinner ready quickly the next week at least for 2 nights.
Lora F. says
I buy about 5 pounds of ground beef and then cook it all at the same time. I then divide it into single-use portions and freeze it. It makes cooking supper much quicker when my meat is already cooked. I can thaw it in about a minute in the microwave and it’s ready to go.
Lynda says
I have a close friend with similar tastes, so once a week, we each make a double batch of a recipe and then we trade the second dish. This gives each of us two different dinners with minimal effort.
Elizabeth says
Buy meat in bulk on sale and then freeze pre-marinated meat in portions ready for a family meal
Cindy says
Would just love the book
Tina says
Get the family to help – you get to spend time together and you get help in the kitchen.
Jasmyn Grimes says
About 6 months ago I started a freezer club with some friends. It’s been great to help me keep stocked up on ready to eat meals!
Erin says
I’m another crock pot fan! I had always thought it was only for stews and casseroles but I have a friend who told me you can cook a lot of meats if you add some seasoning and wrap them loosely in foil and that has changed my whole view on using crock pots. I use mine all the time now!
Sharon H says
My tip: Use Ziploc bags – not the ones with the slider-zip, the regular ziploc. It’s much easier to get the all the extra air out of a regular ziploc than a slider-zip.
Lori says
My favorite thing to do is use my crockpot. I need to be better about putting it to good use.
Jeannie says
I really want to learn about making food ahead of time. I typically don’t get home from work until around 6 pm, so anything I can do ahead of time makes us that much earlier to eat dinner.
Jane says
I’m having my first baby this coming December and want to be sure I plan ahead to have plenty of meals in the freezer for once she is here! I have started doubling up on all of my dinners and just putting half in the freezer. One of my favorites is chicken enchiladas….so easy and delicious!!
Allison H. says
I’ll totally admit I “borrowed” this one from Katy at the Non-Consumer Advocate. I wash and tear up my head of lettuce when I get home from the grocery store. Then when I want a salad or need to pack lunch in a hurry, I just throw in some lettuce and toss a handful of things on top.
Megan says
I am definitely a big-batch type of person. It’s just my husband and my infant son and me, so I still continue to make recipes that feed 4-6 people, then freeze the leftovers for an instant meal somewhere down the road.
Joy says
Saute up a bunch of cut onions on the weekend, and chop up veggies you need for the week. I find that’s the biggest time-saver for me during the week. Then you can just toss whatever veggies in while you are cooking – in eggs for breakfast, in stir-fries, in grilled veggie packets. Insta-sides!
Jonathan says
I love ATK. I watch the shows on my local PBS affiliate. I would love a copy of this cookbook. I tend to use my crockpot only during the winter, but could be using it for so much more!
Brooke says
I often double recipes and freeze half to eat a week or two later. Cook once eat twice is a winning recipe at our house!
Stephanie says
Thinking about supper at breakfast helps me – knowing what we’ll have means I can start defrosting, or mix up marinade, or whatever needs to be done earlier in the day.
Liz K. says
I need this book BIG TIME! I don’t realy make a lot of dinners ahead of time, except for lasagna (I always make two and freeze one). I will chop peppers, onions and celery ahead of time for a couple of recipes and freeze them (mostly that’s to prevent food waste).
Dayle says
Whenever I cook a meal for dinner (for two of us) I always make enough for four servings. This way we either have lunch for the next day, or dinner. Or one of us has lunch and one has dinner. Since I am already running the stove/oven/BBQ I may as well make a couple extra meals. I also love making soup in my crockpot. I would love to win this giveaway as I’m not usually able to enter, living in Canada and all! Thanks
Miss M says
If I’m going to freeze a meal, I try to leave any particularly tender ingredients out of the sauce/broth until I remove it from the stove or oven pre-freeze. They’ll cool the rest down (making it ready to freeze sooner) and not get overcooked. That bag of peas can get added to the pot pie right before I add the topping, for example.
JaneC says
I make double of many dishes and freeze one.
Amy O says
Just having a plan is my best tip (and having the ingredients to fulfill the plan)!
Loretta says
no make ahead prep tips, ;-0
need the book to help out with that lol
Colleen says
Cook in double or triple batches.
Char says
I like to fry my hamburger & sausage & freeze in 1 lb bags also grate cheese & freeze for quick use!
shish beal says
I like marinades and using my slow cooker
Karin says
I love using the crockpot and making big batches in it so I can freeze leftovers.
LuAnn says
I triple casserole recipes, and freeze two meal portions for two no-fuss meals later. Yay! I’ve also prepared 3 pound of chicken cutlets, and marinate with teriyaki sauce and freeze in 1 pound portions. My kids really like that, also!
Kim says
Since my children are still young, I use nap time to prepare for and even make dinner. It is so much easier do work during their quiet time than trying to cook when everyone is hungry and tired in the late afternoon and early evening.
Deb says
We love LOVE love ATK here. Even my hubby watches the show.
I also recently subscribed to Cook’s Illustrated on a special offer – looking forward to seeing what I can create with their help!
Great giveaway!
Rache says
I don’t have a tip – but am always looking for quick meals!
Michelle Binkley says
I need all the help I can get. I have no tips!
Heather says
My best tip is to have premeasured ingredients in your freezer for meals you make frequently.
Belinda says
My best tip for make ahead meals is to make extras of meals I am already making and freeze them for nights when I am too tired to cook.
Plus, I would love to win a copy of this book.
lol
Susan Waite says
I do have some great ideas, and I do these all the time ! I gather all vegetables that need cut, boards knives, and small glasses Pyrex storage bowls. Then cut, cover, and store all in refrigerator . You would be surprised the amount of stress it takes off the cook to have all the prep work finished early !
Cecilia Leffew says
I would like to be entered for the giveaway please.
Nicole Powell says
I do not have any genius cook ahead ideas to share. But I do have a huge heart to cook and serve my family. when I cook ahead MAN my house is so much happier, I am a more loving and fun mom to our 3 kids, stress levels are lower and it allows me to stay committed to cooking for my family and saving money ! I could use this book for many reasons…. I would love more ideas & things I could actually do….
I am limited in what I can cook
& I lack creativity in the kitchen. I get intimidated by cook books as I feel “I cannot make that” or thoughts of how long it could take to prepare the meal??!! We are a family that works on a budget & me cooking gives me satisfaction that I provide a tasty meal & honor my husband by spending less money by us all eating at home, not a restaurant. I would love this book
Jamie Stone says
I have no make- ahead tips which is why I think I need this cookbook! Also, my husband and I are moving this weekend to a house closer to his aging parents and this is causing us to have a long commute to and from work. This cookbook seems like a great solution!
Laura says
I would love this cook book and one of my favorite tips is to cut or chop things up in the morning so it is ready and can make things go a lot quicker at dinner time!
Deborah Williams says
Would love this cookbook!! When making a dish it is always easy to make two while prepping and freeze one for later.
Megan says
I would just like to win! Dinner is getting tougher..
Bernadette says
I count on lots of presliced veggies! Great for fast prep of so many dishes.
Karen says
make ahead rocks, do partial prep every sunday and call my mom — make mom happy, and three or four dinners quick in the week. all fresh and good too, used to OAMC freezer stuff but we eat so much more fresh fruit/veg now.
Amy P. says
Crockpot and freezer meals! Lifesavers on busy week nights.
Rachel C. says
Honestly I struggle to think ahead when it comes to planning for dinner! That’s why I would love this cookbook! I need help!
Maria says
Since there’s just two of us, we usually make one to two main dishes per week and alternate eating them for lunches and dinners. I supposes it’s good we’re not finicky about leftovers!
Brittany G says
My favorite make-ahead meal is sloppy joes. I make a giant batch, as big as my biggest pan can hold, and freeze it in several smaller containers so I can pull one out, defrost, and go. It takes two minutes to defrost, it’s a complete enough meal that I don’t have to come up with anything to add except rolls, and it’s delicious! Everybody wins.
Faye says
Plan meals in advance. Do prep work the night before (chopping, marinating, etc.) and refrigerate. Use your leftovers!
Catherine says
Seeing as I don’t have any make-ahead tips, I would love this book!
Thanks for the chance to enter!
Megan says
I really love teaming up with a good friend to do a bunch of freezer cooking all at once for both households.
Wendy says
I’m really awful at cooking ahead – I don’t even SHOP ahead (we go almost daily), much less cook ahead – so I’d love this book to try to change that.
Kara says
I like to use the leftovers of one meal to make another different meal later in the week, like roast chicken one night turns into chicken salad another night.
Kelli T. says
I am sure that I am not alone in prepping as much as I can for the week and batch cooking/freezing. Would love some new recipes!
The Happy Wife/Danielle Garcia says
I prepare my ingredients the day I buy them, such as chopping onions and peppers and shredding cheese. If appropriate, I freeze the ingredients in the sizes I usually use (1/2 cup, 1 on, etc). This allows me to just pull the ingredients out and throw them in my recipe.
AmyG says
As my family isn’t fond of frozen casseroles, I usually prep components of meals. From your review, I think I might like this new ATK book, and hope my library will have it soon.
Susan says
I could really use this book to get back into making healthy meals. Our house is probably as crazy as anyone else’s, but my elderly father has been taking up almost all of the limited “extra” time I have to do things over the last couple of years. When it was just the two of us, my favorite “make ahead” strategy was to cook a LOT of something on Sunday for dinner, enjoy it, and then freeze the leftovers into single portion freezer bags. You don’t have to do that for very long before you have a variety of single serving portions of a main course.
Jessica says
I have several recipes that are easily doubled. I freeze half of it and pul it out on a night I didn’t have time to cook. Love doing this!
Denys says
I will throw in baked potatoes or sweet potatoes in the crock pot in the early afternoon for that night. It saves time and then I only have to cook a chicken breast and a veggie and then I have a meal that’s good for everyone is ready in a short time!
Lynn says
Nothing new from me, but I try to cook double recipes and freeze one. I also try to do dinner prep as part of my morning routine, so that if I am cooking at the end of the day, it is just assembly of the already prepped ingredients.
Theresa Kruse says
Excellent! Will have to check this out. We use cook ahead meals almost everyday
Kris K says
I make multiples of certain meals and freeze the extras: chicken and dressing, stuffed peppers, spaghetti sauce, spinach and chicken pizzas… I always have something ready to go no matter the time crunch I’m faced with.
Karen Mary says
I like to make spreads (such has hummus) on Sundays for lunches and snacks during the week. If I were really together I’d also make soups and casseroles.
I’m eager to see the suggestions in the book! Thanks for the chance to win a copy!
Brenda Jones says
I always make more then one batch, and freeze for later. BUT, I also write down a list of what I have available so I can plan for dinner each night.
Morgan says
I go to the farmer’s market every weekend and immediately cut, wash, and prep all the veggies and fruit when I get home. That way even if I haven’t prepped the rest of dinner I have some of meal ready to go!
Rae says
Lately I’ve been lucky if I even make a meal plan for the week! Otherwise, I like to grill a bunch of meat to eat all week!
Alyse says
I love to prep meals slowly over several days–like one big vegetable lasagna where I just prep the butternut squash and zucchini one day, the sauce the next, and assemble and bake the last.
Nicole says
I cook rice in bulk and freeze in 1/2 cup portions. I also make smoothies in bulk and freeze them, which makes lunch at work a breeze.
Betsy Wildes Butters says
Don’t have a lot of great advice other than to plan early in the day and prep as much as you can ahead of time. As you can see, this book would really help me! Thanks.
Marianne says
Some stuff I make ahead and freeze, meatloaf, hamburgs etc that way it just has to be pulled out and cooked. We also do a lot of throw it all on the grill dishes, keeps the house cooler in summer too.
Hope :) says
I gravitate toward the Crock-Pot for make-ahead meals; that said, we’ve also got some chili AND stuffed bell peppers in the freezer just waiting to be heated up on a hectic night.
Heather says
Menu plan and double the recipe! Ok, that’s two but they work for me.
Erica says
I tend to do veggie chopping earlier in the day so that it can be pulled out of the fridge and added to the meal as needed.
Jenny says
I try to cut up veggies and make meals ahead of time on Sun after the grocery run.
libby says
Meal planning on the weekends…..and washing lettuce over the weekend so that it is totally ready to go during the week.
Kait says
Having food in bulk. It helps that my parents own a dairy farm and my husband hunts so we always have a supply of beef and venison in our freezer, as well as milk, and vegetable either frozen or fresh and anything else we can produce ourselves
Stacie Smith says
I want to learn how to do make ahead meals and learn some great ideas
Stacie Smith says
I would love to learn some great ideas
Stacy T. says
I like to cook and season 5lbs of ground beef to freeze and store for quick weeknight taco dinners. Thanks for the giveaway! Looks like a great cookbook!
aruna says
Sorry I don’t have a ticket but would like to win the book.
Stacy T. says
I like to cook and season 5 lbs of ground beef at a time to freeze and store for quick weeknight taco dinners. Thanks for the giveaway! Looks like a great cookbook!
Annmarie Johnson says
I so need this book. I make a lot of quick meals instead–sandwiches, eggs, popcorn.
Debbie says
I sometimes make double portions to have lots of leftovers or freeze them for later meals.
Anna says
I have started using the pioneer woman’s freezer recipes as a way to save time in the kitchen. If I have cooked chicken in the freezer, I can pull some out in the morning and make great fajitas/salads and other meals that night.
Julie Thomas says
I would like to win a copy of this book – in part because I am very uncreative in the kitchen (so there is no my best prepared ahead tip, sorry), in part because of being a single parent and there is just not a lot of time in the evenings and in part because my daughter did not like to try anything new for many years, but thankfully this seems to have changed in just the last few months and she is now even trying new things at the school cafeteria, so I think we have entered a new era and I desperately need to get up to speed!
pat simon says
On Sundays I make a really big meal–often chicken with something else–that can be baked, then have my dinners and/or lunches for the week, plus some to share with friends. Chicken baked with onions, potatoes, tomatoes, garlic, chicken broth, and peas is a favorite. Another, middle eastern spices, chicken, basmati rice, broccoli, onions, peas. Yum! While I’m sad to see summer on its way out, these lovely colder weather meals help me stay alive to see another.
Niky says
I often buy ground beef in bulk when it’s on sale. Then I brown it all, and divide it up into individual one pound containers. On a busy night, it’s so easy to grab a pound out of the freezer and use it in a recipe. It can be dumped into spaghetti sauce, casseroles, or soup while still frozen, or warmed in a pan with taco seasoning in a matter of minutes. Plus, you only have to do the clean up and grease disposal at the time of browning, making much easier clean up each use after.
Sarah says
Looks like other commenters have covered my favorite tips (chop everything in advance!), so I’d love to learn some new ones from ATK!
Suzanne @ princapecos says
I try to keep diced, cooked chicken, browned burger, and browned sausage (Jimmy Dean) in the freezer. This makes it super easy to start something in the crockpot in the morning, or even just have breakfast burritos (with the sausage) for dinner.
Emily N. says
Whoah, you’ve got a lot of entries, but I’ll throw my name into the hat, too!
Katie L says
I pick my chickens and freeze meat in measured amounts. Also freeze rice for fried rice.
Wanda says
After getting my veggies and fruit I cut and prep everything for the week. I also grill ahead of time and crockpot meats.
Holly says
Thanks for including your Canadian friends!
My tip: Cook once, eat twice!
Jessica Beebe says
My husband moved two hours away for a job. This book would be a God send as I have to prepare his upcoming week meals on Sunday for him.
Jill says
Taco meat in crockpot then just throw together toppings at dinner time!
Laura Carroll says
No tips yet, but hoping to get better at making things ahead of time! Thanks for the giveaway!
Mrs K says
I like to prep and chop all the veggies for the upcoming week on Sundays. I’ll also cook a big batch of rice or quinoa or pasta and use it in meals throughout the week. Would soooo love a copy!
Alyssa says
I have been obsessing over CI magazines from 2004 to 2010 as of late.
Best time saving tip and money saving tip? Buy a whole chicken each week. Spend twenty minutes cutting it up, and you have meals for at least one to three days of the week.
Tiffany says
I am in love with my pressure cooker. I tend to cook rice or beans during the kids nap or afternoon hours to get a head start on the dinner:)
Wendy says
One tip that I have is simply to just gather all the supplies/ingredients for the meal you want to prepare the night before (to make sure you have everything you need). Put this either on the kitchen counter and/or gathered together in the refrigerator (or pull out of the freezer and place to thaw overnight/next day in the refrigerator) so that when you arrive home, everything is out and ready to grab and make or warm up for dinner.
It’s just a little work of prep the night before so that when you arrive home from work the next day and are in a hurry to get dinner on the table, its all there, including all of the ingredients you need to prepare the meal. This way, you don’t have those unexpected “don’t have it, but need it” moments.
Jessica says
I think my tip would be to prep several dishes that use similar ingredients. My family does well with chicken dishes. So cooking and shredding chicken that becomes enchiladas and BBQ chicken sandwich filling. Or preparing extra with the purpose to freeze a 2nd or 3rd batch for the future. (We don’t do well at eating left overs for several days, so we freeze and redo it later in the month).
Rebecca Ayers says
Please enter me!! :p
Sarah says
As often as possible I try to make a double-batch of dinner and freeze the extra… unfortunately this doesn’t happen nearly as often as it should!
Sierra says
We love giant salads with romaine lettuce, grilled chicken, and yummy toppings around these parts, but nothing bursts my dinner-making bubble more than rinsing, chopping, and drying lettuce at dinner time. When I think of it, I’ll take care of the lettuce as soon as I get it home from the grocery store, along with any other veggies I plan on using in salads throughout the week. My husband will throw a value pack of chicken breasts on the grill and (since it’s just the two of us), it will last us several days. Then it’s as simple as reheating the chicken, slapping some pre-chopped salad on a plate, and adding some toppings. Voila! Easy dinner
Alice says
I really want the book. My brain is fried right now (just got home from work). I think I’ll have my husband make dinner tonight…..sounds good!
Crystal says
My best tip for make ahead is the crockpot!
Jane B says
When grilling chicken we always put several extra breasts on the grill. I let the cool and slice them up and put them in freezer bags for later. It is great for soups, chicken salad, quesadeas etc.
Cathy says
Making certain parts of a recipe ahead of time in bulk is helpful. For example, I made a big batch of salsa verde and froze it in portions, which then can be used for the next time I want to make enchiladas. The sauce then is as easy as a store-bought one, but much tastier and healthier.
Evelyn says
My tip for make-ahead dinner is to always have ground beef, or chicken in the freezer. In the morning, I leave it in the fridge to thaw out and by the time I get home, I usually have an idea of what I’m doing with the beef or chicken. It helps save time and energy since I don’t have to defrost it in the microwave.
Good luck everyone! The book looks great!
Ami says
My favorite make ahead tip is to actually cook enough meat for more than one meal. For example, make a roast one night when you have time, eat it as is for the first meal. Turn the rest into soup or stew immediately or for the next day’s meals. Plus I would love that book!
My life has changed dramatically lately and I can’t seem to cook for myself.
Ami
p.s. Love your blog
Carol in CT says
My tip: plan and do as much as possible the night before. Use a crock pot on busy days.
Rose says
I prep ingredients on the weekend – chopping, mixing sauces and marinades, measuring out the larger quantity ingredients, etc. – and store them in tupperware. It somehow saves more time than seems possible!
Amber T. says
Would love a copy of the book!
Crystal says
I’d love a copy!
Kimberly Yue says
As chaotic as dinnertime is for us as well, mornings are even worse. We have 2 parents to get out to work and a child to get to school. My most relaxing, stress-free mornings are those where I prepare oatmeal in the slow cooker the night before. This book would be a huge life-saver for me, so I’m hoping I win!
Linda Sand says
My current favorite: put a 3 lb beef roast in the crock pot. Sprinkle on a packet of dried onion soup mix. Top with a can of cream of mushroom soup. Cook on low for 4 hours or until desired internal temperature is reached. Remove meat and stir juices together to make gravy.
Susan says
I don’t know if this is make ahead but I love using my crock pot in the morning and having a nice dinner in the evening ready to go. I like making a crock pot lasagna.
Rebecca says
My best tip for make ahead cooking is to meal plan. I also keep a calendar on my refrigerator that shows me what needs to come out of the freezer and what to prepare ahead of time.
Debbie Moore says
My best tip to relieve dinner time stress: have my husband fix dinner BEFORE I get home from work so he could really use this book.
sarah k @ the pajama chef says
on sundays i often cook ahead for the week so i can just reheat when it’s time to eat. dinner on sunday is often a roasted chicken, and i always buy the biggest one i can find so there are leftovers to use for chicken salad, tacos, etc. throughout the week.
janet says
I like to do the chopping, slicing and dicing earlier in the day, and do a little extra to keep in the fridge for later in the week. I also chop ingredients like jalapeños, cilantro, basil and garlic before they spoil and freeze in small portions so I can just take out the pre-measured portions and toss them in the soup/stew or whatever. Saves a one of last-minute time.
Michelle says
I’m a leftover addict! Cook once, eat twice. Sometimes I present it differently to make it look like a new meal.
Tonya says
I like to make Sunday Gravy (spaghetti sauce) in big batches and then freeze some or refrigerate it (we love spaghetti here!) and then for dinner, toss a salad, shred some parmesan, and toast some bread!
It’s pretty easy, just roast some tomatoes low and slow, for a couple hours. Combine with some canned diced tomatoes and, if it’s too thick, just puree some of it in the vitamin. (I often roast some onion and garlic too).
I have been known to sautee some mushroom and onions and peppers to add to the mix if I have some. It’s a pretty free form dish.
Connor says
I just want the book (so that next time I will have some tips!)
cindy c says
I try to cook ahead certain dishes like spaghetti sauce, chili and even mini meatloaves and then freeze them so they are ready to reheat for dinner on busy days.
Rose says
chopping up veggies ahead of time for sure!
Beth H. says
Hi! My favorite make ahead recipe is my homemade marinara sauce. It makes a ton, and freezes well. (And, as my son says “We Love Red Sauce!)
kristin says
I like to chop up most of my veggies on the weekend, so dinner prep goes much faster.
Debbie says
After reading the comments, I really don’t have anything new to add. I try to grill lots of meat on the weekend , and try to cook a different veggie each night to add to the other veggie leftovers. I would love the book!
Rebecca says
Not sure if this is a tip, but try to keep a list of things that don’t freeze well. Potatoes, for example. Raw potatoes turn purple-black and squishy. Cooked potatoes fall apart when thawed. Also on my no-freeze list are cheese and fresh basil.
JD says
My helps are to plan ahead — cook extra rice for the chicken and rice, and make stir fry a night or two later — and for big meals, such as holiday dinners, write the dishes all down with cooking times and temps and any steps that take a long time (the cake I make at Christmas has a filling that needs to set up overnight), then start as much as possible a day or two before. I make yeast rolls a day before and refrigerate them, then bake the day of, for example. Listing the cooking times makes sure I don’t have the ham waiting on veggies to finish, or a meat cooking at 350 at the same time I need rolls to cook at 400. I would love to win the book.
Mim B says
Reinvent beans and rice. They are inexpensive and easy to make. I normally make a big batch of homemade black beans and then have back beans tacos, followed by beans and rice (with cheese and salsa) then even tacos salads the next day. Cook once eat several times.
Ada says
Best make ahead is anything in the crockpot. Lately it’s been pulled pork.
Jen says
We do a lot of crock pot meals. Pot roast, tenderloin, etc. I can get it ready to go whenever I have time and then store it in the fridge until I’m ready to cook it. Another plus, I don’t have to stand around waiting for it to cook. I turn the crock pot on before I leave for work and when I get home it’s done!
Emily Nielsen says
My slow cooker!
Amanda Fisher says
I use the crock pot for busy days. I’m always looking for easy prep meals or make ahead meals!
Jen Y says
A well stocked pantry would be my tip. I keep things on hand that I can throw together in 15 minutes or less with no cooking ahead & I save those things for my busy or stressful days. Things like canned tuna/salmon/mackeral to top a dinner salad or to make sandwiches, can or frozen soups (store bought or homemade), frozen fish – it thaws in about 30 minutes & cooks even faster, frozen precooked meats (some I buy precooked & some I precook myself)
I’d love to win the book for more ideas!
Heather says
I always keep a couple batches of refrigerator dough in the fridge for making super fast pizza and peasant bread. I got the idea from a recipe on the Pioneer Woman’s site.
The dough can sit in the fridge for a week.
Krista Shaffer says
I don’t have an actual food prep tip or recipe. However, I find that a meal plan helps eliminate the “what’s for dinner panic” that can result in many little trips to the store or take out!
Melody says
Marinate some meat, hand it to my husband to grill, and presto, dinner!
JTE says
My best tip is to buy good quality meat and make a marinade you like… lemon juice and herbs, soy sauce based ones, etc. Now freeze in ziplocs. To enjoy your homemade meal, thaw overnight and then grill or roast or otherwise cook your supper. Serve over your favorite starch – rice, baked potato, noodles, etc. Toss a salad and you’re done!
ervinshiznit says
I wish I had a make ahead cook tip, but I generally don’t make dishes that I can cook ahead of time…
I just want the book.
deb says
My husband works 4pm to midnight shift so our main meal of the day is our lunch, so if i have a meal that has a rather lengthy process to it I will cook it around 11pm the night before and just pop it in the fridge overnight and just have to reheat it at noon. Took me a few years to figure that one out but it’s made it so much easier on me. It was getting a bit difficult to read recipes and measuring cup lines with one eye open while still trying to wake up
We usually watch episodes of ATK after my husband gets out of work so it would be nice to have one of their books
Amie says
I make extra muffins and pancakes and such and freeze them. Freeze fruits and vegetables that are on sale. I’ve made extra and frozen the extra. I also like to cook chicken, and hamburger, even ham to freeze in portions. I’ve made my own frozen pizzas to bake later.
Kathy says
I often make double batches. The trick is to remove the half I want to save for later before we start eating. Otherwise there may not be enough left over for a full meal. If they are really still hungry, my family can have extra veggies or side dish instead of eating up the main dish.
Casey Johnson says
I really want and need this book.
Pam H says
I cook a main dish or two on the weekends in a big batch and then use them for leftovers on busy nights or lunches during the week.
Ange K. says
I like to chop up my veggies or make a salad a few hours ahead of time so that is one less thing I have to worry about at dinnertime (which always seems to be a crazy time at our house).
JB Richards says
I like to precook ground beef and chicken, portion it and freeze. It makes cooking quicker and cleaner and I use these in many dishes. I’d love to win the cookbook.
Lisa says
This summer we picked as many berries as we could to freeze and use throughout the year. Saves time when needing a quick dessert or topping for yogurt.
Patti says
I would love to have a copy of this book!!
Molly F.C. says
My best tip that I seem to consistently execute is to do as much of the prep work ahead of time, (duh, I know), even if that means a day or two ahead. That could entail marinating meat, cutting veggies, making a dough that can hang out in the fridge until I’m ready for it. I once thawed a very thick frozen steak in the fridge for a few days. Put it in when the family was about to leave on a getaway weekend, and it was ready for the grill upon our return. I’m not one to make double batches of something so I don’t utilize that technique often. Thanks for giveaway!
Kristina says
I would love to win this cookbook! I’m kinda in a rut, and could use some new ideas.
Carrie Willard (@carrielee) says
No tips but am reading the comments for some and would love to win the book!
Deanna K says
Make 2 casseroles and freeze one for a later date.
AMBER BUTTERFIELD says
Frozen meals works is all I ever came up with to help speed up the dinner process. Meal planning so I know what I have to cook helps alot too.
Jennifer Chess says
I could really use some help in this department! The only good tip I have it to make a huge pot of something during the weekend and put it in portion-sized containers for the week.
Kate says
I cook large quantities of meat and then freeze it so I always have it available for making meals. I do this with ground turkey and beef, turkey sausage, and chicken breasts,
Denise says
When we grill chicken we cook extra and use it in salad for a second meal.
Carissa says
In the summer, I make fresh tossed salad a lot because there is just SO much fresh produce available between the garden and the farmers market. I always make the salad at lunch time. AND, I cut up extra veggies for pasta salad for the next day. Pasta salad is one of those things that really needs to be made ahead of time but I like doing it at the same time as I am already cutting veggies
Amy says
My favorite make ahead meal is enchiladas. I make a huge batch 2 or 3 times a year and store them in my freezer. I usually give some away as gifts too. Teachers love them during report card season (-:
Diane C says
Wow! Lots of comments here. My tip is for vegetarians. I’ve been one for 25+ years, but my family eats meat, so I do dishes where the meat is on the side. I do tacos every Tuesdays. I make black beans from scratch in the crock pot and taco meat as well, portioning and freezing a month’s worth at a time. I use cabbage instead of lettuce because it keeps longer. I use Boca Crumbles for me. The next day I make Fumi salad (shredded cabbage, broken up ramen noodles, mandarins, toasted almonds and sesame seeds) and serve chicken on the side. The chicken comes from when I cook what I need for DH’s lunches weekly. I simmer it in leftover white wine, stock and shallots. I slice it and store it in the broth in the fridge. The next day could be burritos if there’s anything left from Taco Tuesday, and so on…
stacie m. says
My trick is to make a big batch of something like beans or rice on sunday that I can use in many different dishes throughout the week. I love cooking ahead of time, because the last thing I want to do after work is spend awhile in the kitchen
Frances McKee says
Menu planning for the week ahead and buying accordingly are my best tips. Prep work done ahead helps with clean-up and having meals on time.
Christy says
Having a plan.
Kari S says
I am really bad about not preparing ahead of time, so if I don’t win this, I should probably buy it!
Leah says
I don’t have a tip that hasn’t already been mentioned, but I would love to peruse the book!
Amanda says
For breakfasts, I love baked oatmeal’s that you prep the night before and throw in the oven in the morning.
For dinners, cooked ahead and frozen bags of beans (we try to avoid canned beans), quinoa, and meat save us a ton of time.
Hanna says
I make batch of spaghetti sauce in advance and freeze it in a Ziploc enough for 4 -5 time use for a family of 6.
Monica says
I’m from Canada, so I can’t win. But my make ahead tip:
I buy a large pack of chicken thighs from Costco and split the pack into about 3 or four portions depending on your family’s needs. Then I make my Teriyaki marinade in a big batch. Pour into each freezer bag and then freeze the bags for another night.
Sarah says
I love my crockpot and I will double batch and freeze sometimes. It saves me so much time some nights I love it!
Esther says
My best tip is to eat leftovers!! I love leftover days.
Lea says
If I cook some chicken, I’ll set some aside for a different meal or two later in the week. I’ll add this leftover chicken to some quesadillas, a stir-fry, or make a bbq chicken pizza. This saves me loads of time.
Vanessa says
Honestly, just planning ahead & thinking of meals helps. It avoids the evening craziness of trying to figure out what to cook.
Hal says
When I make waffles, I individually freeze the left overs. When I want one I put it back in the waffle iron for a few minutes to reheat. They turn out almost as good as fresh made.
Linda J. says
I keep a supply of the 3 main veggies I use in cooking diced and in the freezer, cut ginger root into 1 inch pieces and freeze for easy grating, have meats recipe ready in the freezer and when I use my crock pot I always cook enough to make two meals. One to eat and one to freeze.
Jennifer says
For me my best tip is just to have my shopping done and some sort of a plan. That way I don’t end up opting for take out.
Megan says
I try to have a can of tomato soup, cheese slices and bread on hand in a pinch when I haven’t done any of the above ideas. We all love grilled cheese!
April says
Make a double or triple batch of a versatile spaghetti sauce to use in a variety of recipes.
Holli says
My biggest help is to meal plan. If I know what I am going to have for supper, then I can always get my meals started the night before. I can either throw everything thing in the slow cooker the next day, or just be prepared when I get home by prepping ahead of time.
Angie Allen says
Ooooh, this cookbook looks great!
My best tip is to have a weekly menu plan that centers around what our afternoon and evening family schedule is and to have all the ingredients on hand. This requires thinking and planning time, which I try to do once a week (at a time my children are at school). I might still be cooking during the crazy 5:00 hour, but I’m not having to do any thinking. I’m just executing what I already have planned. Sometimes, based on our schedules, that plan is a crock pot meal. Sometimes, like today, I’m prepping beef enchiladas midday that I will pop in the oven when we get home from piano lessons at 5:30. And sometimes the whole meal gets cooked at 5:30. But, again, NO THINKING during that time…I reserve my brain for checking homework and helping kiddos to study.
Heather @ My Overflowing Cup says
I think my best tip for making dinner ahead is making extra of what I am already cooking. Thanks for the chance to win this book! It looks like one I would use often.
Mikaela says
I love to make large recipes for our small family and freeze two or three (or sometimes more!) family-sized portions for other nights.
Crafty Ashley B says
My main cook ahead meal is spaghetti sauce. I make a giant pot and then freeze most of it in small containers. I also make my own frozen lunch portion of ziti for my hubby to enjoy between classes.
Katie M says
I also double big recipes and freeze leftovers to use later. Thanks!
Megan Walker says
I like to make a bunch of meat or prep/ chop veggies ahead of time so I can just pop them in the oven and freeze my extra left over meat in small bags so I can defrost just enough for a few servings.
Brandi Mrugacz says
I do not have a tip right now… I have been learning how to cook though. I have an almost 13 month old and I have been looking up recipes and dinner options that are cheap and easy.! This book would be great to have.!
Elizabeth says
I always have cooked ground beef and chicken in small bags in my freezer. They thaw quickly and can be easily be added to a large number of dishes to make a quick dinner.
Linda says
Bulk meal preparation and freezing in portion sized quantities works for my single lifestyle.
Heather says
I find the most important thing is to have an assortment of frozen veggies that I can put in things quickly if I don’t have time to prep fresh ones.
Courtney says
I like to think ahead to what I’m making later in the week. If we are having breakfast for summer (a family favorite) on Monday, I make a few extra slices of bacon that is ready for Bacon Bowtie Pasta on Wednesday. It saves me timely steps and extra dirty dishes later in the week.
Chrissy says
I like to put steel cut oats (1/4 c. oats, 1/2 c. milk, 1 c.water, pinch of salt) in pint jar (inside of which has been sprayed with no stick cooking spray) in crock pot with 3-4 inches of water overnight. This amount makes three servings for me. It’s so nice to wake up to and have for the next couple of days.
Dawn says
Keep a list of freezer meals that you have in the freezer and cross off when used so you know what’s onhand:)
Sarah H says
Sorry no tip, my husband is the main cook. But we LOVE ATK and this one would be especially helpful since we will have a 3 year old and a newborn in the house in a couple of months.
Anne Weber-Falk says
The best tip I have is to think ahead so you can make ahead. Meat needs thawing, beans need soaking, those sort of things. I do want to win this book. Thank you for the opportunity.
SheB says
I would like the book. My best tip is to freeze muffin batter in aluminum foil liners and then when you want fresh hot muffins just bake but add about 10 mins
Mairsydoats says
I’m currently depending on make-ahead salads: Tabbouleh, Grain Salads, Kale Salads to get me through workdays. I need to up my game on dinners at home, though.
Barbara says
When I buy hamburger I brown it and freeze it in quantities for specific recipes. Thanks for the chance to win a book!
Alison says
Mise in Place!
Kori says
I don’t have a tip which is why I would totally love this book! Purty please!
and Thank you much!
Ani Mia says
Have a plan! Also my biggest weakness…
Rachel J says
When chopping vegetables chop extra to put in freezer. I store mine in plastic bags inside old plastic Shaklee shake mix container.
Dawne says
I could really use some help with this and would love to have the book.
Amanda says
I try to cut up and prep my ingredients in the morning. I’d really love to win this book. Baby #2 is coming soon!!!
Ellie says
Love all the tips. I mostly do them all. Menu planning, I bundle pantry items together so the day of nothing is missing last minute. Thanks for the give away.
Jennifer says
Cook extra meat that you can use in different ways later!
Brenda J says
Cook once, Eat twice.
Gretchen says
I always make a double batch of side dishes that re-heat well as well as having salad greens prepped at all times so that dinner somes together easily once the main dish is completed.
Lyn says
I would love to win this cookbook, then I would have some make-ahead tips for dinners!! Thanks for all your great tips and give aways, Kristin. You Rock!
WilliamB says
My tip: make a big batch of beans and freeze them to use instead of canned. Just put the cooled beans in a ziploc.
holly says
Having a written meal plan calendar…..and I want the book
Andrea says
I like to make a double batch of one-two dinner item a week and freeze the second one for later, then once I have a good stash going it is easier to defrost and bake/crock pot a meal on a busy weeknight. I would love to see what this cook book has to offer for getting prepped for meals. This has been my interest lately! (:
Jen says
It’s not totally original but I love having burgers made up in the freezer. So easy to throw on the grill, you don’t even need to defrost them.
Lizzzy says
My best tip is to make four of the same meals at once — the other three go in the freezer for future dinners!
Trae says
Using the dehydrator to make dried soup mixes is great. You can add ingredients, throw it all in a slow cooker and forget about it!
Rebecca Mc says
Last time I made my “Easy Lasagna” recipe, I froze half the cooked hamburger for later. I also cooked and entire package of egg noodles and froze half tossed with a little bit of olive oil. The noodles thawed perfectly!
Made it easy to make another pan of food the following week. Just had to
assemble everything and bake.
Kelly says
For nights I know will be crazy, I like to make a large enough meal for dinner the day before so we can eat leftovers!
Monica J. says
My best tip (which I don’t always follow) is to be organized by having a weekly menu plan and only one trip to the grocery store each week and a clean fridge to store the groceries in. Once those items are in place, everything else seems to fall into place. The book sounds wonderful. Like I said I’m not always organized and the book sounds like it would be a big help!
kirsten says
i would love the book. we love to watch cc to glean from their great ideas and delicious looking food. as far as ideas to make life in the kitchen easier, the rule in our house is NEVER make just a single batch of any dessert….
Mary H says
We cook large batches, enough for a couple of dinners and a lunch or two.
Holly says
On weekdays I like to cut up anything, rub, season, etc anytime during the day. I might put spices into cups too so its all set up to go. By 4:00 its bus stop time and baby nap is over so its a rush to bedtime. If things are orderly its easier to make dinner with little kids under foot. I rise bread at naptime and bake it just before dinner. Fresher for next day and warm at dinner:)
Jenny says
Make extra sauces-spaghetti, Thai peanut, BBQ, etc. and stash them in the freezer to pull out for crazy days ahead.
Jessi says
I don’t have anything new to offer in the make-ahead tips arena…crockpot, chop ahead, extra servings. Working all day plus a long commute mean $5 pizzas come through our door far too often. The ATK book would probably eliminate much of that!
Barb says
These days I cook for fewer people, empty nest mainly and all that, but I still prep food when I get it home whenever I can. I also cannot express in word how much the slow cooker is my friend. Recently made pulled pork sandwiches. Pork and seasonings and sauce in the crockpot in the morning, dinner at night. Add to that precut celery and carrots and the like and there you are.’
Also I use other meal times as needed. If I do something during breakfast cleanup to get ready for dinner (like load the slow cooker) and them something else after lunch (like cut veggies and put them into cold water), dinner time chaos is not chaos.
KayZee says
We’re “Empty Nesters”, so I usually cook something that serves 4 and either freeze half for another meal or put it in a Food Saver canister for another meal later that week. I’d LOVE to win this cookbook…my library NEVER has interesting cookbooks like this to borrow!
Julie says
I don’t really have a tip… which is why I’d like to win the cookbook! Thank you for the opportunity
Susan Ringler says
I like to make things like chili, tomato sauce, days ahead of time, put them in freezer safe containers and freeze. Then when I need them, I pull it out and put it in a sauce pan, turn the heat on medium low and slowly warm it up.
Debra White says
Can’t leave a tip, I’m not a good cook. Sad to say but true. That’s why I would like the cook book. Especially with the busy schedule I’m about to have. Besides keeping the grandchildren in the evenings. Plus helping with homework now that school is back in. I’m about to start working in the mornings while they are at school. Going to be very busy around here. Need all the shortcuts I can get.
Rebecca C says
I’m not very successful with main dishes but I do freeze muffins , cookies, and breads. It helps but I need help with main dishes so this book would be great! Thanks for the giveaway!
Lauren says
I plan out freezer meals, casseroles, and crockpot meals in advance, and make meals on the weekends for the weeks ahead.
Amanda says
I don’t think it constitutes a tip, but I do try to prep-ahead. Sometimes that means cutting all the veggies during naptime, and sometimes that means making taco meat x 3 and putting the extra meat in the freezer.
Susan W. says
I try to either make casseroles or large batches of things like chili or spaghetti. Prepping the night before for stir fryis also a huge time saver.
Vicki F. says
I like to roast a piece of meat in the crock pot, eat it that night, then use the leftovers for the beginnings of another meal or two later in the week.
Jamie says
My best make ahead tip is to marinate and chop for tomorrow’s dinner after tonight’s dinner.
Amber says
My best tip is to plan ahead! I like to plan a week’s worth of meals at a time, with some wiggle room for leftovers. That way I know when I need to take certain things out of the freezer and put in the fridge to thaw.
Suzie says
I buy a large package of ground beef and brown it all at once and then freeze it in smaller sizes so when I make tacos, spaghetti, etc., I can save time by just defrosting the ground beef and adding the rest of the ingredients.
Wendi S says
If I am making a meal that is freezable, I will try to remember to double the recipe and put the extra in the freezer.
Cyndi says
Whoa…this cookbook sounds right up my alley. I love to keep frozen cooked pureed vegetables (aka Sneaky Chef and Deceptively Delicious) to throw into soups, stew, sauce, chili etc. Would sooo love this book if I could have it delivered to a hotel in the US where my husband travels to frequently. Otherwise, I live in Dubai so a bit far. Thanks for the great posts xx
Angie says
I enjoy watching ATK on Saturdays. Would love to win the cookbook!
Sandy says
I typically do slow-cooker recipes in the morning, then boyfriend and I have a delicious dinner that night. Then, we freeze the leftovers in single-serving sized portions, and I label the bags with our names since he eats more than I do – and also so that he can’t steal my leftovers!
Tammy says
Many times I already have the chicken cooked or the ground beef cooked with onion and green pepper. Makes life easier for sure.
Chrisanna says
I love to double a recipe. We eat one and freeze one.
Steve says
Reduce sauce at the last minute to allow for evaporation while dish cools after cooking reheat and reduce if necessary at the moment of service
Terry says
I LOVE Cook’s Illustrated and ATK!
Most of my make-ahead is getting the chopping out of the way. Of course, there are those cook-ahead dishes like pulled pork. And I always make two lasagnas – serve one, freeze one. Also in the summer, I make several soups and freeze for winter meals.
Senora H-B says
I love getting chili all prepped in the slow-cooker the night before (or even a couple of days before). I just pull it out of the fridge in the morning and let it cook all day. This is great for days when I leave at 6 am and don’t get home until dinner time.
Regina says
My biggest time saver, is just to plan ahead. If I know what I have planned for the week, I can shop once and be ready to go to work preparing dinner so that everything is ready on time! ( It also helps to have everyone’s schedule posted so that you know when to have dinner ready)
Dinah says
I cook my hamburger ahead of time if I am making something like chili or tacos.
Zena Yeatman says
Planning ahead helps me the most, and using whatever free time I have to prep as much as possible for the coming week, so when I come home late from work, I barely have to do anything to get dinner together.
Deb says
I used to brown 5 pound packages of ground beef and divide and freeze the cooked meat. So easy to add to dishes!
AllisonAndrews says
I don’t have any tips – so I’d really like the book!
getting there says
My best tip (at least for me, anyway!) is to realize which conveniences I am willing to pay for and which ones I am not. I despise cleaning and drying lettuce, so I always buy the pre-washed lettuce blends. This way I always have lettuce at hand ready for a quick salad with veggies and prepared-ahead chicken. Many times I have bought just a regular head of lettuce only to let it go to waste because I haven’t bothered to do the prep work. On the other hand, I will always grate my own cheese. I do so in big batches on the weekend and have a large container ready to go in the fridge. I have realized its OK to not be perfect with everything.
And I always get our lunches for work ready the night before – does that count for make ahead meals LOL?
shirley says
I hate cooking rice so I cook a large batch and freeze it in zip loc bags with maybe 2-3 cups in each bag. The same goes for hamburger meat which I use for spaghetti etc. I would love to have the book. Thanks.
Melissa says
I do all my vegetable prep work in the am (peeling, chopping, etc.) as mornings tend to be when I am more alert and less frazzled and so many dishes come together quickly when that work is already taken care of.
Michelle B says
Meal planning is a big time saver for me.
Bonnie Szantyr says
Plan. Make sure you have what you need.
Erin W says
I love to cook salsa chicken in the crockpot at the beginning of the week and use it for quinoa bakes, salads, tacos all week.
Mercy says
I love America’s Test Kitchen and make-ahead dinners would be fabulous for me! I’m taking care of my parents now that they’re getting older, and it would be SUCH a help!
Anna says
I know no tips, so I definitely need this book!
Donna P says
Would love to win this cookbook! Thanks for the opportunity!
kristin @ going country says
Not only do I want this book, I think I NEED it. If I don’t win it, I’ll probably buy it. I have two boys under five and another (yes, boy) due in December. Prepping during naptime is pretty much esseential if any kind of balanced meal is going to come out of my kitchen. Early evening is Crazy Central with little kids, as I’m sure you remember.
Tip: When I want to make a soup with a lot of vegetables, which means a lot of chopping, I saute the onions, garlic, and tomatoes during naptime in the middle of the day, then add the chopped carrots, greens, whatever else that can be added early and then let it sit in the pot (off heat) until closer to dinner when I add things like potatoes or green beans or whatever that doesn’t cook as long. I think that didn’t make sense written out, but it makes sense in my kitchen.
Cheri says
I would just love to have the book:)
Maria says
If often make double recipes and freeze half for later!
kim says
I would love to win this cookbook. thank you
Kristen says
Do all the chopping and prep ahead of time. For example do all the chopping for the week on one day. Also if you are making a slow cooker meal prep enough for two meals through half in the cooker and the other half in the freezer. Make a double batch of soul and freeze half for an easy dinner.
Awilda M says
I will cook on the weekends so I am good to go on the days when I do not have as much time. I also freeze meals frequently, as it’s only my husband and myself.
Pam says
Repurposing leftovers! We had leftover grilled Veggies and chicken from the other day and I turned them into a super fast pasta dinner. Delicious, healthy and easy.
Angelia says
Prepworks onion chopper … By closing the lid, onions are pressed onto the stainless steel slicing grid to instantly dice … fruit and vegetable chopperPrepworks. This is supper fast I use it for carrots onions celery mushrooms it is a great tool for the prep day for freezer cooking!
Lois Cavanagh-Daley says
I check to be sure I have the ingredients I will need already on hand.
Katy says
Nap time!!!!
Tiffany says
This cookbook looks awesome. My only make ahead tip is buying frozen meals…so I guess I could really use it
Adrienne says
I freeze large batches of rice flat in gallon ziplock bags. When I need quick rice for a stirfry, I just snap off the amount I need and either microwave or put directly into pan to thaw.
Anne says
Roast! Dark beer, beef, and veggies in the morning and I can walk in the door and have dinner ready!
Jennifer says
Typically I try to cook up enough meat at one time to use in various other recipes.
Blaine Anderson says
I totally thought Rachael Ray’s ‘garbage bowl’ was a waste of time, but I’ve started using one now (just throw in your trash and scraps in the bowl instead of going to the kitchen garbage each time) and it saves a bunch of time! Just use a bowl you already have on hand, no need to spend $30 for an ‘official’ garbage bowl.
Susanna says
I started this too but mine is often one of those plastic grocery bags.
Diane G says
Would love to have something to help me with meal prep. Having meals ready on time is not my strong suit.
Susanna says
I don’t work 9-5 so I’m usually trying to cook for a meal and leftovers for other meals or to freeze. I’ve been trying to come up with ways to make meals go together quicker so I’ll be more likely to cook at home instead of settling for fast food or too much convenience cooking with processed stuff.
so far I’ve found that cooking meat ahead of time helps – yesterday I wanted to make a wrap with cooked chicken and veggies so I went ahead and cooked 2 other chicken breasts with just salt and pepper to use in salads, egg, and if any is left I will freeze (though not looking like much will be left!) another thing I’ve done is pay the price for precut veggies – I’ve found I”m more likely to eat them or cook with them if they’re ready to go – so unless I know I will have time to do this chore (and I don’t mind it when I have the time and space which isn’t often) I will look for some already done or at least on part of them. when I cook onion I usually use the frozen diced onion – a little more expensive than chopping my own but it doesn’t go bad unless it gets really bad freezer burn so none goes to waste if I get too busy to make the dish I planned with a fresh onion.
out of all the cookbooks you’ve shown on here this one I think interests me the most!
Susanna says
meant I don’t work a normal workshift – 12 hours and rotate – soI’m tired a lot and sometimes don’t get all mydays/nights off so I try to cook when I have 2 in a row off and eat for the week/freeze.
Karie W says
I would love to win the book
Alissa says
I love making a crockpot pot roast. It’s so easy and the leftovers can be made into sandwiches or stroganoff. The uses of leftover beef that can be shredded is endless!
Kathleen says
I love to make large-batch recipes and then portion out and freeze in meal-sized aliquots. Planning ahead and careful shopping/prep are also key.
Amy says
I like to do all my prep ahead on the weekend (browning or grilling meat, chopping vegetables while watching a movie, etc), so that it’s faster and easier to pull everything together during the week.
Rebecca N. says
I don’t really have a great tip, all I really try to do is chop anything ahead of time that needs chopping. And any other prep work that I can do.
Kayla says
My crockpot is the only real “make ahead” method I have. And as much as I love it, I could really use some new ideas!
rosie says
on sundays i like to chop and prep all my veggies for the week, and pack lunches up into bento boxes for the kids.
Marty Monterey says
Wash, slice, dice, chop and bag the veggies when you bring them home.
Beth says
It’s not rocket science, and I don’t do it well myself but batching meal preparation for advance cooking makes all kinds of sense. So far I’ve only gotten to the point of saving any extra chopped onion I end up with, but I’m aiming to do multiple meals with similar ingredients! I’d love to have this as a resource.
Beth says
My best make-ahead tip is to freeze meat in marinade. I use thin cuts so they cook faster, too. I also find that things thaw way slower in the refrigerator than instructions usually suggest, so I try to account for that.
Sarah J says
I don’t have any tips making ahead, which I think is the point of this book! Would love to try a copy- thank you!
Jen S. says
I will often have my husband grill extra portions of meat to eat later in the week, or cook up some hamburger and put it in the freezer for tacos or spaghetti… This could be a real help since with the start of school I really need to be doing more prep in the morning so I can be more free in the afternoon for homework, play, etc.
Rachel says
The Crock Pot is my best friend on days when I know I don’t have a lot of time to spend in the kitchen!!
Donna Johnson says
There are three of us for dinner. When I cook meat, I make at least twice the amount needed for one meal so I have leftover protein for burritos, salads, etc.
Jen says
Prepping the veggies and measuring out spices in advance.
Emily says
Not really a tip, but I always make something on Sunday for lunch for the week. Giving myself more variety than sandwiches makes me less likely to go out to lunch.
Becky L says
I use my crockpot a lot. We also create new meals with leftovers.
Lorena Miller says
My schedule is busy with my job and my grandchildren, so the crockpot is my best friend in the kitchen. This cooking book will help me find my make ahead needs for some really tasty recipes, just what a frugal girl like me could use! Thanks for the opportunity Frugal Girl!
tracy says
I would love this book. I pre-make my dinners while my kids are at school. This way, I can put more focus on my kids when they are home from school.
Melanie says
I just want (and need) the book!
Janice Nelson says
I cook a large batch of ground beef ahead of time and freeze it into meal-sized portions. Then I can just pull it out of the freezer and add it to spaghetti sauce, chili, or season it for Tacos.
Emily M. says
Two things come to mind for make ahead tips-
1. plan a menu and shop accordingly
2. Anything crock pot worthy!
Kristina says
My best tip is to plan 7 days worth of dinners, some quick and some more time consuming. Then during the week I pick one of the ideas based on what sounds good that day and how much time I have to cook. It works great for me, and keeps us from ordering in.
Alison says
Make enough to freeze some for another day.
Suz says
The usual type tips… Like I prep dinner before I leave for school pickups, by chopping veggies, marinating meat; sometimes I even fill the cooking pot with water so that I can turn it on to boil as soon as I walk in the door.. I would love to win the cookbook to try some new ideas; thanks for the giveaway!
Kimberly says
I don’t always have the time for freezer meal sessions, so my best make-ahead tip is to have meal components ready in the freezer. For example, I will shred several cooked chicken breasts and freeze in meal size portions. I also cook hamburger ahead, which can be used to tacos, chili, etc. You can also have cooked brown rice, cooked beans, chopped onions, etc. This saves a lot of time when you want to throw a meal together quickly.
Shana says
I need to be better about make ahead cooking – I would love this book!
Sandy S. says
Would love to win this book! Thanks for the chance
Leanne says
Getting my kids involved in prep work before they go out in play helps dinnertime cooking go much faster!
hkmouse says
Planning ahead for the week is the only way I can stay on top of dinner. We plan a couple of meals with at least one day of leftovers like chicken pot pie or crock pot burrito filling. In between, we’ll do single serving meals that are quick to throw together, like turkey burgers or fish tacos with asparagus or green beans. ATK’s Make Ahead Recipes and Slow Cooker Revolution are excellent for this.
allison says
Best tip (besides meal planning which I don’t ever manage to do…) I get my husband to grill a whole chicken on the weekends. I can debone it and have cooked chicken for recipes for the middle of the week! Then, if I am at a loss for dinner, I can make cous cous or quineoa, a veggie, and chicken and I have dinner in about 10 minutes flat.
Dan Stuart says
Ha, for me, I guess it would be taking something out of the freezer to thaw.
Anung V says
That book sounds a lot better then other ones I’ve read. the Chicken Cacciatore looks great. I might have to try it.
Melody Baldwin says
I would so love to win this book! I struggle with the 5 PM panic of figuring out what we are going to eat almost every night. Thank yo so much for this giveaway and your blog! It’s the first thing I read every morning, after my Bible Study lesson.
Katie says
I don’t make too much stuff ahead of time, but if I have my menu done, dinner is so much less stressful for me.
Britt Laux says
LOVE make ahead stuff! It makes it sooo much easier to eat better as a family. Prepping veggies, cooking and freezing meat, crock-pots… It’s all fabulous.
Lucia Bortz says
I totally want this book! This is the only way I know of to beat the stress of coming home hungry and wanting to eat something healthy and delish! I often double up recipes for later.
Diane says
I don’t have any tips – that’s why I really need this book
Liane decker says
Cut whole onion, box of mushrooms, pepper, etc. and save what I don’t need in the fridge for the next recipe, which is sure to need it once I have those cut veggies in advance.
Jenessa says
I think my favorite make ahead recipes are for the slow cooker. I am away from the house for 12 hours on work days so I am somewhat limited on what I can make, but it is so great to come home to a nice warm dinner. I do have a slow cooker that has a timer and switches to warm at the end of the programmed time, but I still find that drier dishes tend to burn if left in there too long.
Casey Whitcomb says
I don’t have any tips but I would LOVE to have the book!
Kate says
I try to prep as much as I can – chopping, shredding, peeling, etc. – ahead of time and then when it’s time to cook it’s more of assembly.
Kim says
I cook ground beef , some plain and some with onions, and freeze in portion size containers for my recipes. Takes up less room, defrosts more quickly and speeds up getting dinner on the table.
sherri says
Would love to have this book! I’m always looking for ways to get dinner on the table quickly and with the least amount of clean up after working all day. I like using my crockpot for some meals (especially pot roast or pulled pork). Mostly I just have several meals that only take about 30 minutes to get on the table and use these over and over again. My kids don’t seem to mind eating the same meals freqently, but I would love to add some more quick meals into the mix.
Amy in Mississippi says
Would love to have this cookbook. I need some inspiration for new supper-time recipes and some time-saving ideas.
Ingrid knight says
My best make ahead tip is…planning! At least knowing a day or so ahead what to make helps!
Kat H. says
Beans in the slow cooker. Then I can make any dish calling for them much faster.
Like bean patties. Which also happen to freeze and reheat well.
Rita says
I meal plan every week (dinner only) and my make ahead plan is always using leftovers for lunch or making extra sides for use later in the week… if that counts.
Faith says
This would be the perfect cookbook for me right now, just in time for preparing for the new baby. I wonder if my library had a copy I could check out. I have never seen anything atk or ci at my library.
My best tip is to cook a lot of chicken breast or thighs all at once and freeze in ziplock bags or Pyrex dishes. They make for simple meals later on if the chicken is already prepped (chicken pot pie, gumbo, soups, chciken salad, etc.). You can also freeze the chicken stock you cooked them in for even more goodness.
Julia Smith says
I have no strategy! I need help from this book.
Miranda M says
I freeze my fruits and veggies for quick smoothies and sides…
Franci Hoyt says
I don’t really do much partial preparation, but I do like cooking a big batch of something, dish it up into freezer-safe containers and freeze enough for a meal for our family. I love days where I don’t have to cook and I can just pull a meal from the freezer!
Jean says
I bake the biggest whole chicken I can find. Then I freeze portions to have for meals later. I also make chili and freeze half. I need more ideas and hope to win this book. Thank you.
Sandy Downs says
In the fall I like to can large amounts of marinara sauce and freeze tons of homemade side dishes and hearty soups for use later on.
Just knowing I have this stuff on hand is helpful.
Meeghan says
We use Alton Brown’s baked rice recipe and make it the day before. Then we can do a quick sautee and dinner is ready. Plus the rice is not mushy!
Melissa says
I’m not very good at prepping ahead of time, but I would like to get better at it!
Em says
I’m not very good at make ahead meals, but it always seems a little easier if I prep the vegetables and/or meat before dinner time. If most of the prep is done, dinner takes a lot less time and there might be less dishes to do after I’m done.
Trina says
I’m not great at planning and often think about what to have for dinner an hour before its time to eat. Since I’m cooking only for my husband, this has generally worked for me. A copy of the book might be the inspiration I need to plan ahead more often.
Danielle says
On Sunday’s, I cook 4 – 5 large bone in chicken breasts and a roast. The chicken is used through out the week for lunches and 1 dinner (something like chicken broccoli alfredo which we had last night) and the leftover roast is usually used for a quick beef stew or beef with gravy over potatoes. I would LOVE LOVE this book!!!!
Brittany penny says
I would love to have this!
Ruth says
Crockpot! Gimme book
Keaghan says
Wash veggies when you buy them and make enough meat to go to a second meal
Susan says
My favorite make-head recipe is Chicken Mirabella. You start marinating it in the morning and then cook it for an hour at dinner time.
Theresa Slocum says
I usually cook enough for a second meal to just reheat in a day or two. I don’t have any leftover aversion, but I know many people do.
Anne says
I need this book!! I, like you, am a huge fan of ATK. I work outside the home even though I am now just cooking for my husband and myself, I still feel the need to prepare healthy, nutritious and cost effective meals in a timely manner. Going out is such a temptation especially when I find myself unprepared.
I also love your blog as I too, look for opportunities to “live cheerfully with less”. Thank you for your inspiring words.
Anne Bond
Sara F says
I like to freeze pizza dough and sauce, so we can just add toppings for a quick, but fresh meal!
Noreen says
I LIVE by my crock-pot . I would so love new ideas -I am a test kitchen fanatic !
Sara B. says
The crockpot is king for making things ahead of time. You can make literally anything with one and it doesn’t make the kitchen hot in the summertime.
I also like to zest the citrus that I juiced and freeze it so I don’t have to go out and buy that one lemon a recipe calls for later.
julianne says
I like to make a big batch of hummus and vegetable (cukes, carrots, celery, jicama, broccoli) sticks for the week. I think I eat more veggies this way!
Pamela Smith says
Defrost meat and if I have time, cooking the ground beef or chicken ahead is a great time saver.
Tanya Wilson says
Cooking up a big batch of hamburger meat or chicken to be used later in soups, beans, casseroles, etc.
Charlotte Benfield says
I like to chop large amounts of onions, bell pepper and celery and mix them all at once. I then portion it into typical amount used in many recipes that we like and freeze them. When it’s time to cook, the chopping part is done and ready to go.
Deb says
Just having a plan, so I can look over the whole week to see who will be home when and make pizza crusts or whatever, so we have something easy ready to go. Better to have a plan that goes awry than no plan at all and eat out.
Bethany says
I love making a few freezer meals in double batches on a weekend. It’s a nice way to get into that world without feeling overwhelmed.
Nicole says
Dare I say it… practice, practice, practice!
Britta says
Get up early and get it in the crock pot. So far, that’s all I’ve been able to do.
Amanda R says
If I’m going to serve the same “staple” more than once in a week (salad, rice, mashed potatoes, etc), I’ll make a big batch the first time and reheat for later times. Saves a little time cooking and in dishes, but so much sanity
Susannah says
Not really a “make ahead” tip, but sometimes I bring my laptop in the kitchen and watch a show while I chop the vegetables.
Beth S. says
Although I already use the “make ahead” principle, I would love some new ideas and recipes!
Shelley M says
My secret to make ahead meals revolve around batch cooking meats like chicken and hamburger in advance. It’s amazing what you can do if you have some staples cooked and frozen.
Nicole says
We try to get as much prep/cooking done on the weekends as we can! It makes a huge difference to double recipes and freeze… it’s such a relief when you’re short on time and suddenly remember you have an entire meal just waiting in the freezer.
cherilyn p says
I’d have to say the best tip I have would be to cook a double batch of a few meals on the weekend and freeze them.
My next best tip is to pre cook ground beef and freeze it in meal sized portions. It saves me a lot of time during the dreaded dinner crunch!
Vicki says
As a rule, I search out recipes that can be either partly or entirely made ahead of time; it’s what saves our dinner meal every day.
Marthalynn says
Some things I do at the beginning of the week are make homemade salad dressing, cook a pot of brown rice or quinoa, and hard boil some eggs. This helps save time and money!
David Ieong says
On Sunday, I have a few go-to veggie recipes that I can cook quickly and simultaneously (Cook’s pan-roasted broccoli, oven roasted carrots & cauliflower, and braised Brussels sprouts among them). I spend an hour or so cooking up a bunch of those, pop them in containers, and into the fridge they go. They are awesome as reheats or even finger snacks to-go for several days afterwards, and I’m now getting my regular servings of veggies to boot!
Sharon H. says
I like to have bags of chopped onions and self-shredded cheese in my freezer – easy to pull out and use and no waste!
Mary Ann Gallegos says
For me, pre-planning the menu for the week and I always try to pre-chop the vegetables before which helps a lot. I would really love to win a copy of this cookbook.
Claudia R says
I would love to win this book!
I cook almost daily, so prepping is a must. My family loves country potatoes so I like to cut them up in bite sizes and I boiled them aldente. I cut up onions, celery, cilantro, and garlic and freeze them and package them in a large freezer bag. When I am ready to use them I just add salt and pepper with olive oil and wala breakfast is ready.
Adrian says
I would really like this book!
Susanne g says
I don’t have any tips which is why I need the book! Thank you!
Steph says
I love making pulled pork ahead of time in the crockpot. Would love this book! Our days are very hectic and I need to be better prepared!
Kristy McDonald says
I like to cook 2 whole chickens in the crockpot and shred them both and freeze half. I can always pull the meat out of the freezer and use for quesadillas, chicken pot pie, chicken salad, etc… Saves me a ton of time to not have to cook the chicken!
kath says
Prep double batches and freeze half.
Michelle W says
Making ahead isn’t my strong suit (which is why this book would be so helpful!) but sometimes I’ll make double batches when cooking dinner – one for that night and one for the freezer
Jens says
Plan ahead for leftovers. I can get several meals out of one roasted chicken, and I save the bones/skin in the freezer for making bone broth later. Easy!
Cassidy says
I love cookbooks!:)
Deb says
I like to prep my salad ingredients and make a large batch of salad dressing on Sunday to prepare for the busy week ahead. This is a great way to make sure we include lots of veggies in our diet! Meal planning and then pantry inventory before grocery shopping has made me so much more organized!
stephanie says
that looks like a great book. when it was just my husband and I, I would make 4 ‘pans’ of lasagna in a bread loaf pan which was just the perfect serving for one dinner so we never got completely sick of having it.
Dorothy says
I’m not very good with ‘make ahead’ stuff. This would be a great book for me!
Corby says
I cook a whole package of chicken. Shred it and freeze it. Easy quesadillas, chicken soup, etc.
Christina B says
I love crockpot dinners. Also when I can stretch 1 ingredient through three meals. Example: Baked chicken on night 1, Leftover chicken in lettuce wraps for night 2 and soup made from the bones and leftover meat and veggies for night three. When I plan that well, I feel like I’ve won something. When we grill chicken, we grill more than what we need for that night. We cut up the leftovers and freeze them for buffalo chicken pizza, fajitas, cheesy chicken and rice, or to toss into salads.
Erin in CO says
My make ahead tip is to remember to take the meat out of the freezer!
I am the WORST about that, and most afternoons, around 3pm, am remembering that I forgot and am scrambling to figure something out.
I would love this book to help me combat that phenomenon in my kitchen : )
Kristen says
I hate it when I do that! So stressful to try and figure out dinner at the last minute.
Paula says
I love crockpot cooking. Easy prep in the morning. Dinner on the table quickly in the evening.
Jacquie Z says
I want to win the cookbook.
Diedra B says
for those crockpot lovers who can’t be home to turn off the corckpot (myself included), my tip is to get a mechanical timer. They sell for under $10 at the hardware store. It’s the same timer you would use to make your lights turn on and off while on vacation. I use that with my crockpot to make sure I follow the cooking time given in the recipe. While some dishes can go on simmering on low for a little longer, many dry out and you end up with such a terrible time cleaning up.
Katrina Koerner says
Cook large batches…pulled pork, spaghetti, tortillas, special sauces…then freeze half and dinner next time is easy!
Holly says
I would love the book. I am usually not super prepared for dinners but I am trying to fix that!
Ashley says
I like to pre-chop a lot of vegetables for 2-3 days worth of meals and make rice in a big batch ahead of time.
Linda says
I would love a copy of the ATK Make Ahead Cookbook. I really like both ATK and Cooks Illustrated. Christopher Kimball reads to me every night (catching up on the podcasts). LOL! Tips? Chop your veggies! I hate the washing and chopping part of cooking, so I will chop the more sturdy ones and maybe even partially steam them so that assembly is much faster and easier. I generally do 80% of my cooking on the weekend, yet manage to pack a good lunch every day using “leftovers.”
Linda
PS: Love your blog.
Becky says
I like to get the crock pot all ready to go the night before, then I can just pop it in and turn it on in the morning without a lot of effort.
Amy says
I make monthly meal plans, then I can prep or cook my meats ahead of time, as well as some of the veggies.
Kathryn says
I’m terrible at prepping beforehand! There are lots of good tips in these comments though. I really need to start meal planning every week, and I think that would be a good start ha.
sabrina says
I try to menu plan for the week, shop on the weekend before and cook up 1-2 dishes on the weekend. Then during the week, we have 2-3 meals ready and I only need to add the sides. Thank you for your encouragement and tips also!
Lori says
I really need to learn how to save time in the kitchen, so I just want the book!
Michelle says
When my life was especially hectic, I would pre-cook hamburger with some onion, then freeze it in 1-pound or 1/2-pound packages. When it came time to make dinner, it could easily be turned into Italian (spaghetti) or Mexican (tacos, burritos, etc.) or any other flavor family with the addition of a few more spices.
Mary G says
I like to cook my dried beans in my slow cooker (Tex-Mex pinto beans being a favorite), which usually makes enough for several meals (beans and rice, burritos, etc.). I use one serving for that night’s dinner and then freeze the others in containers or freezer bags. Then I’ll have two other meals that are partway finished.
Sloan says
Crockpot! Or since it’s just me and my husband, I will halve a casserole and freeze one half to have later. I also am LOVING meal planning. It makes life so much easier!
Vanessa says
My best make ahead too is to chop all vegetables in advance and in bulk if possible. Then they are easy to throw in to future meals too. This book looks great!!
Elaine says
My favorite tip is to make a double batch of things that are easy to freeze… chili, lasagna, meatballs, soups, etc. I usually wait a month or so and then use the batch.
Shawna says
My favorite is to use my crockpot for those hectic nights! That’s of course after I’ve made my menu up and gotten all of the groceries needed for that week. Doing that has saved me more time and money ( and WAY less stress to boot!)than I could’ve ever imagined!
Kate Nolan says
Clean out your freezer! Seriously, every time I want to make a couple batches of stews or soups I need to clean up the freezer to make room. Which isn’t necessarily a bad thing!
Kate says
I sometimes freeze dishes (like etouffee) without the meat added so they can be eaten with leftover meat to use it up or we can add fish/shrimp to eat it on a meatless day.
Jeanine says
I’ll use it to batch cook on Saturdays for the week.
Arlene Compton says
I thought when I was done home-schooling that I would have more time – guess what, grandmas need to plan ahead for supper too!
Mary Beth says
Our home canned foods are really helpful to us in making quick meals. In addition to things like grean beans and beets that make quick side dishes, we hydrate and can dried beans, and preserve homemade soup and seasoned meat.
Sabine says
I season 5 lbs of lean ground meat, (beef, chicken, pork, lamb), whatever I have in the freezer or find on sale. I then portion out the meat to make meatballs and meatloaf. I usually bake the meatballs and freeze in meal size portions to use for subs, pasta dishes or swedish meatballs. I bake the meatloaf with sauce and freeze. This way I just have a salad, veggie, pasta or potato dish to make while the meat warms to finish the whole meal. The salad and veggies can be prepped earlier in the day and potatoes can be peeled and kept in water until it’s time to cook them.
Stacey says
Since I live alone it is very easy to just stop for take-out on the way home. Once or twice a month I do take a Sunday and make up chili and burritos that I can freeze in single serving containers to try and contain my take-out tendencies. If I had something already started it would motivate me to go home and finish up the meal. Looks like a great cookbook!
Miranda says
When cooking meat or other time-consuming portions of a meal, I almost always cook a double batch. If I know I can use it in a similar dish that same week, I put a portion in the fridge. If we’re going to wait to eat it, I throw it in the freezer.
The crockpot is also my best friend! I work a normal 8-5, but my husband’s schedule is such that he is home sporadically during the day. If I chop up veggies ahead of time, I can tell him what to throw into the crockpot around noon so that it’s perfectly cooked by the time I get home! A win-win for everybody!
This is especially helpful when we have friends over for dinner on weeknights! Total lifesaver!
Frugal Paragon says
I mostly just want the book! I do chop up veggies in advance, usually during afternoon play time for the kids, and I love my crockpot.
Kristen says
LOL – I have no make ahead tips which is why I need this book! Thanks for the chance at winning.
Debbie says
I try to always have pre-cooked bags of hamburger and diced chicken in the freezer. Such a time saver!!
Deb flowers says
It helps to have meat cooked ahead such as chicken or browned ground beef. I find this saves time when making casseroles or any recipe calling for browned ground meat.
Brooke says
I like to make a double batch of pizza dough & freeze it so that I can have an easy dinner the following week with no extra work.
Mimi says
When my hubs pulls out our charcoal grill on the few weekends he is home, I pull out as much meat as I can from the freezer and have him cook it on the grill. Then I refreeze the cooked meat and pull out what I need for dinners. That way we can get that yummy grilled flavor all week long! I totally love ATK and CI and I think I could really utilize this book!
Debra says
I have not done much to prepare meals ahead of time. I have recently been thinking of doing this now that my son is in school and I find that I don’t have the free time I use too.
mary says
My crock pot is my best make ahead weapon.
Michelle says
I make extra french bread, one for dinner and the other for french bread pizza the next night! (both your recipes of course!)
Charlene says
Can’t say I have a tip but I’m thrilled about the timing of your post! I was just talking about putting together freezer meals and making dinner easier in preparation for my son’s birth next month! I remember how easy it was to forget to feed myself when the new baby came along and I want to make sure I’m feeding myself and my family properly!
lisa says
Two rotisserie chickens deboned over the weekend turn into quick meals through the week. The bones make a great stock to freeze in containers that can thaw quick in the microwave.
Annette W says
Like to chop ahead and double up on freezer meals
Ethan says
I don’t have any good make ahead recipes, sadly; but I would love a book!
Zoya says
When cooking dinner, I try make sure there’s a couple extra servings: if we have unexpected company over they get to enjoy it, if not, I put the leftovers in small Pyrex containers – they are just right for “lunch for one”. We can then take them to work the next day, or freeze them for later. I could use more tips and strategies though, thank you for the giveaway!
Nicole M. says
On the weekends I like to brown 5 pounds of ground beef and then split into 1/2-1 pound bags. Then during the week I can pull out the meat and it cooks quickly with some store bought tomato sauce for spaghetti or a can of beans and taco seasoning for tacos. I also will buy bone in chicken on sale and then boil it. Pull the meat off and shred in the Ninja blender and freeze in 1-2 cup portions for soups, stews, enchiladas, quesadillas, etc. I use the bones and skin to make a large batch of chicken broth for the freezer.
Tammy B. says
Just taking the time to plan a menu for a week or even the entire month saves me loads of time and keeps me from wondering what I am going to make for dinner each night.
Savannah Frank says
As a busy, 2 job working mother – I adore prepping meals! Meal planning is KEY for our family — I plan out each week and on Sundays, spend a few hours getting everything as prepared as possible. Cutting, chopping, freezing, thawing if possible!
Jill says
Going out to eat which is why I need this cookbook!
Rachel D. says
I try to make double batches of things I know will freeze well…ie. chili, spaghetti, etc. in order to get a leg up on dinners.
Jenny says
I sometimes make double portions of a meal, so that I can freeze one to eat at a later time.
Molly says
After our toddler goes to bed I work on the next night’s dinner. I also use my pressure cooker to cut down on time.
Ronni says
My best make-ahead recipe is French Onion Soup in the slow cooker – I cook up the onions the night before and add them with the rest of the ingredients to the slow cooker in the morning!
Sherry VanHooser says
I love making dishes ahead of time, particularly soups since making it ahead gives the flavors time to marry.
Ashley says
My best tip would be to defrost the night before!
Anette Taylor says
Unfortunately, I have no great tips, which is why I could really use the book!
Dianna says
I’d like one to prepare food ahead to avoid the rush at dinenr time.
Suzannah says
Short grain brown rice in the fridge & freezer.
Half way there
Jeanette says
Ooo I want it!! LOVE Americas Test Kitchen! My fav way to make easy dinners is the slow cooker!!!
Ciara says
I like to buy chicken breasts on sale in bulk then cook them in the crockpot. I shred up the meat and bag it up in individual bags. It’s great to have shredded chicken ready to go! We use them for tacos, BBQ sandwiches, chicken and noodles, poppyseed chicken, and on and on!
Jen says
I buy chicken and ground beef in large quantities. Then I prepare/freeze it all RIGHT AWAY! That way, when I need to fix something quickly, the meat (which is often the most time consuming prep step) is all ready to go!
Karen L. says
I like to make big batches and freeze some, so I have an easy meal for later. The Indian Curry Sauce recipe in the CI Make-Ahead cookbook is one of my favorites to do this with!
Jaybee says
I like to cook extra ground beef or turkey when making taking tacos. You can use the extra in casseroles or pasta.
tina says
I try to make some components and freeze for easy put together (brown the meat, etc…)
Laura W. says
I would LOVE the book! My favorite “plan ahead” is to make “Friday Night Chili” on the weekend. I am not sure where the recipe originated as I got it from my sister. It is also pretty healthy for you and could be made vegetarian without a problem. It makes a crazy amount of portions, freezes easily, and tastes just as well reheated. (Plus, it’s yummy). Here’s the recipe – I highly suggest it. I do tend to add more tomatoes, and you could certainly add more veggies
Thank you for your great blog!
Friday Night Chili
1 lb turkey or bison
1 large onion peeled and chopped fine
1 large carrot peeled and grated
1 large celery stalk chopped
3 cloves garlic pass through a garlic press
2 tbsp unsulfured molasses
1 can ( 15 oz) navy bean or pinto drain and rinse
1 can (19 oz) low sodium plum tomatoes
1 can (15 oz) red kidney beans drain and rinse
3/4 c chicken stock
1 med sweet potato peeled cooked and mashed
2 tbsp chili powder
Put 1 tbsp olive oil in skillet over med-high heat and cook meat until brown. Heat remaining oil in large pan and add garlic, onion, carrot and celery. Cook until veggies are tender about 5 mins. Add drained meat, chili powder, molasses, tomatoes and beans. Add chicken stock and mashed sweet potato. Bring to a boil and reduce heat. Simmer for 20 mins stirring occasionally.
Serving 1 cup Calories 196 Fat 6.5 Protein 13 g Fiber 5.5 g Serve with 1/2 c. of brown rice or quinoa.
Susanna says
thank you for sharing the recipe Laura!
Patrick says
My tip is to trim wash dry and store (and perhaps blanche) veggies when you get home from the store. Makes veggie prep so much easier.
Lisa says
As a busy household with two kids in school and a newborn, getting dinner on the table is a huge challenge. I would love to have this book!
Kim says
I often double recipes (such as for meatloaf, meatballs, taco meat, stuffed potatoes, etc.) and freeze the second portion. I’ll then defrost the item the morning I need it, and then pop it in the oven to cook for an easy week day meal for my family.
Laura Holley says
The best I usually can do ahead is get my produce washed when I get home from the market and sometimes chopped. However, that alone is very helpful.
Gail says
I do casseroles the day before, then clean up. On the day of the company I do the sides in a relaxed way, anticipating the joy of friends coming over. Since I have become more senior (old), I say yes when guests ask to bring something. Usually I say a salad or dessert. If they drink wine, they bring that since we do not.
Trish says
Cook extra beans and rice and freeze serving-sized portions. Dice the whole onion and freeze what is not needed.
David Trousdale says
Just want the book! And thank you!
Carolyn V. says
Ditto lots of strategies already mentioned (make a double batch, chop veggies ahead of time, crockpot). I also like making use of our rice cooker. Paired with something quick like fish, it can get dinner on the table within 20 min of walking in the door!
Heather Hampton says
I try to make double batches of things that we can freeze or eat as leftovers and as school/work lunches. The crockpot is also a lifesaver on busy nights in our house.
I would LOVE to have this book
Liz says
Rotate through the leftovers: start with simple vegetable side dishes like steamed carrots or peas, and by the end of the rotation (a few days) you have bits and bobs for a casserole or soup dish.
Dani M. says
I’m notorious for forgetting side dishes, so it’s super helpful for me to have rolls in the freezer and precut vegetables to saute or steam. And of course my slow cooker is a wonderful tool!
Jamie says
I really don’t like the taste of thawed meals so the crock pot has been wonderful for busy nights.
A. Theissen says
I like to have the salad ready before actual dinner prep. A plate of veggie sticks out before dinner is almost always eaten prior to dinner by the kids, too. My kind of snack.
Kathy M says
I struggle with preparing food for one (me
and would love some ideas to make it easier. For now, my best prepare ahead meal is crockpot chicken. Thanks, Kristen and ATK!
Susanna says
I also cook for just myself! I find I eat the same meal several times in a row then freeze! what kind of chicken do you make? I’ve done salsa chicken with black beans in the crockpot- like it because the breast can be frozen and cooks while I’m sleeping after night shift
Mairsydoats says
I’ve been enjoying the ATK cooking for two cookbook. I don’t do super-well with tons of leftovers, so making two servings works pretty well for me rather than making 4 of the same thing. Or 6, which for me, is guaranteed food waste. The big winner for me lately was a maple-mustard glazed pork tenderloin (YUMMY!). 3 servings out of a tiny tenderloin, plus mashed potatoes and veggies. Helps to have a friendly butcher who has ideas for tiny cuts of meat.
Susanna says
thanks!
Liesl Baart says
I like doing crock pot meals for busy nights. Since I usually work an afternoon/evening shift I often prepare food in advance-whether that means chopping and prepping to cook as soon as I get home (or having hubby start it if it is easy) or cooking the whole meal to reheat later. I am then not too overwhelmed when I get home!
Stephanie Shea says
I want the book! Thank you!
Addy says
Kristen, will you post the recipe for the flank steak as well? That looks mouthwatering!
Kristen says
Yup, I can do that!
Kathy says
I live and breathe by Cook’s recipes and recommendations, and I have an on-line subscription to Cooks Illustrated, so it really frustrates me to be denied opportunity to enter a contest to win a book because I live in Canada.
Kristen says
I’m so sorry. I can double check with ATK to see if they are willing to ship to Canada.
Caitlin S. says
I love cutting the veggies for dinner ahead of time and stashing them in the fridge!
Christie says
Sometimes I repurpose leftover meat or plain veggies into the next meal, or freeze them for future use. Less waste!
Karen DelGrosso says
Foodsaver….cook in bulk, freeze.
Michelle says
On Sunday morning during breakfast I throw a roaster chicken in the oven which is then portioned out for my husband and I to use throughout the week in our lunches.
sherri says
I need all the advance meal prep help I can get. Thanks for the opportunity to win!
Kathleen Barrett says
I portion control out when I freeze meals so that I don’t need to eat the same thing for lunch and dinner multiple nights in a row!
Deb @ Saving the Crumbs says
We just eat things raw and then if there isn’t anything ready, we just fast. Just kidding!
We do what a lot of other people have mentioned by cooking a LOT on weekends and happily chowing down on leftovers for the next 5 days. :-b Some people would rather fast than eat leftovers, but leftovers have become this working woman’s best friend!
Brenda Myers says
Many of my tips have been written (pre-cook extra meat and freeze, pre-chop ingredients, use the grill), but for me it really comes down to strategy. Even as empty nesters, no longer doing what so many of you moms do (running home to get food on the table before a Scouts meeting or church function — those were the days!), I still seem to have a lot to do at night. So thinking it through for the week really does save time and money, and mostly, stress!
Sarah says
I prepare my chopped veggies in advance. It saves so much time and helps me get dinner on the table!
Ginger W says
Also I make chia pudding for breakfast because it’s ready to eat when I am and when the baby will let me!
stacy lopez says
I often double up when making a recipe for dinner. Thanks
DawnF says
Good morning!
I chop and dice ahead of time, as well as marinate meat in the fridge. I also set the table ~ something about knowing the table is all set and pretty makes me want to get dinner started!
Ginger W says
My tip: cook meat in the slow cooker that you can use in a few different ways later. Beef roast, enchiladas, etcetera.
Allison says
I’ve been trying to make extra of things we like that freeze well. These include items that take a bit more time and are a mess to make, so why not make more when the mess is already out. One favorite currently is tamales and I just froze a batch of sweet potato corn cakes. We are trying to figure out make ahead meals for those nights when there is soccer practice or when everyone comes home from work or school exhausted.
nicole says
Pretty much the only time I make anything ahead of time is if I’m using my crock pot. I would love to prep ahead more often but I need some new recipes that cater to that.
Katy says
My tip – Eat leftovers!
Okay, so maybe you can’t do that every night, but I love leftover night!
Samantha Burgess says
I prep veggies after I buy them and freeze them
Emily says
Make sure you have all your ingredients on hand. Nothing slows dinner down more than having to wait on hubby to bring home a crucial ingredient!
Tina says
I try to make double batches so I have a few meals in the freezer. And I love to have crock pot meals on hand that I can use on busy days.
Andrea says
My best tip is definitely using the crockpot!
stacy says
The best thing I do to prep ahead is to at least take meat out of the freezer and thawing in the fridge the night before! It saves me from scrambling when I get home from work at 5:pm.
Kris C. says
I like to use my crockpot when appropriate or prep several meals at once and freeze the ones I’m not cooking that night.
Heidi Hull says
I like to buy my chicken breasts from Zaycon Foods so when I get my bulk box I divide it in meal size portions. Some I will marinade before freezing, some I cook and shred, and some I slice or dice for stir fry. I also love to make double and freeze a recipe. This is also very nice for taking a meal to someon with a new baby or that is sick. I’ve been taking meals to a friend who just had triplets. This method has worked great. I’d love this book for some new ideas.
Lori says
I don’t have a tip, but we love the quick family cookbook so much that I figure we’d enjoy this one, too.
Geneva says
If I have a few recipes for the week that all need precooked chicken, I will cook all the chicken early in thee week, shred it and then freeze it in premeasured containers.
Connie D says
I try to have ingredients on hand that can do double-duty for several meal ideas. Tortillas can be used for wraps, pizzas, etc. Having food options that are interchangeable is a great help at meal times.
Stephany H. says
I have come to rely on menu planning – I plan dinners for 2 weeks at a time. Then when I can, I will either make a double batch of a meal to use at a future time, or will cook part of a meal ahead of time to use when I need it. Also, when I buy meat I try to make it into what it’s going to be (ie, hamburgers or meatballs, or put a marinade on chicken) and freeze it right away so I don’t forget it’s there (*food waste*). I am always very glad to be able to pull out a meal from the freezer that’s already been started. Thanks for the giveaway!
Tammy says
The best thing I do for our very busy Sundays is to make enough food for our Friday and Saturday night dinners to have leftovers enough for Sunday.
anna chan says
I have absolutely no advice/tips for making cooking easier, except let someone else do it. I would love the book though.
Elizabeth Vega says
I love it when I have something all ready to go that I can take out of the freezer, and I’m also a slow-cooker fan. Would love the cookbook, to add to my repetoire.
Anna Dhody says
I am half Indian and I cook a lot of Indian recipes. Most are perfect make ahead dishes. Especially the lentil (Daal) dishes. I also soak rice an hour or so ahead of dinner and then it cooks up amazingly well in the microwave. But I would love a copy of this ATK book. My family loves all different types of food.
Thanks!
Anna
SandyH says
I’ve been a make-ahead cook for years, going back to when my kids were little and I used nap time to prep for dinner! Sometimes I made the whole meal then, and just reheated it at dinnertime.( I also had school-age kids so evenings were busy!) Nowadays I do a lot of prep in advance, such as chopping, peeling, etc., the night before when I know I’ll be pressed for time the next day. I always get a crock pot meal ready the night before, such as making a sauce, going ahead and unwrapping meat and seasoning it, etc., then refrigerating, so I can get it in the crock quickly in the morning before work.
irina says
I want the book.
linda says
I try to cook large batches of a meal several times a week. We eat some for dinner but then i freeze the other portions so that I have a freezer stocked with a variety of homemade dinners at any given time!
Eileen says
On Sunday nights in the winter I make up a big vat of soup and have it for the week for lunch. I buy online the dried ingredients and herbs and you add chicken broth and chicken. It is pretty easy and saves me from buy lunch out every day especially when it snows and is freezing out. I’d like to try doing something for dinner.
Michelle M says
My crockpot! I will put everything in it the night before and stick it in the fridge. Then in the morning take it out and plug it in! The smell when you are walking through the door when you come home after a long day! YUM!
Sharon says
I’ve tried freezer cooking but it doesn’t work for me except in small batches. For example, when I double a recipe & put half in the freezer. My crockpot is my best make ahead tool but I’m struggling for recipes.
sandra wyrick says
I think, hands down the best tip for a make-ahead dinner is the slow cooker when you have the time. I would love to make the make-ahead test kitchen chicken cacciatore!
Karen. says
My make-ahead secret weapon is my mother-in-law. I can stop in to say hi with the kids for a moment, mention that I have no idea what’s for supper, and voilà ! I go home with half a meatloaf or my husband’s favorite casserole or two watermelons and five canteloupe, and there’s my jumping-off point.
(I’m only half kidding.)
Becca says
My best make ahead – salsa chicken. Frozen chx breasts out of the freezer and into a ziploc bag with a jar of salsa, zip, and let thaw. Throw it on the grill at dinnertime and its the best!
Polly Sieling says
Just moved to the US and finding it tricky to cook. No tips nut the book would be a great help!
LoriB says
Love the tips…for me planning my menu and shopping are most important. Sounds too simple but if I don’t do it everyday becomes last minute.
Angela says
I need this book! Prepping dinner ahead of time is not my string suit. And now that I am going back to work after an extended maternity leave, dinners are becoming more difficult.
Lisa says
I get together with a few friends on a Sunday night in our church kitchen and we chop, chop, chop. We also get to share recipes that way. It’s so nice to have fresh veggies on hand to throw together a salad for lunch without having to take the time to cut everything up!
Glenna says
I love crock pot meals, they save me tons of time with little hands on effort.
Danielle says
I cook a whole chicken, shred it, and freeze it in portions for recipes
Rie says
Menu planning. If you know what you are going to make beforehand, you know what you need to do, so if you are having rice in two dishes, Make it once and save the extra, etc.
Holly Coombs says
I am most successful at dinner time with a menu planned in advance, combined with prep work in the afternoon- chopping, marinating, etc.
lucyl says
I like to make extra and freeze.
kris says
Here’s 2! Prep what you can in the morning before work and when ground beef goes on sale for dirt cheap, buy in bulk and fry it up and package in 1 – 2 lb portions and freeze.
Linda M says
I like to make double batches of a recipe and then either freeze the second one or share with my parents when I go visit. They are older and hard for them to cook anything very complicated.
I would love, love to win the cookbook.
Meg says
While it’s not make ahead, my grill is my go to for quick cooking. It’s fast, easy, and doesn’t result in a messy kitchen!
Holly coombs says
I am
ann a says
I do a bit of prep, but the thing that has helped me the most is keeping the dishes clean and emptying the dishwasher right away so that a. there is always a place to put the dirty dishes right away without making a huge mess and b. all tools (pots, cutting board, etc) are available and ready. Oh, also transferring the cooked stuff to storage containers right away (so the pots can be cleaned, and the cycle continues). Thanks for the giveaway.
Susanna says
my mom tried so hard to force this idea into me and I always rebelled. now I’m slowly but surely figuring out it DOES help. a clean sink and a plastic grocery bag or big bowl for stuff that needs to go in the trash helps too (my trash can is too big to lug around and I dont’ like stepping around it) I think my cousin bought her daughtes a rachel ray bowl one year for Christmas that serves this purpose – it was a splurge gift since she said it was’just a bowl’ but they all liked her shows and loved the bowl
Stephanie says
I don’t have a tip. But I am due with baby #3 in a few months, and I would love this cookbook.
Melissa says
Do all your prep on the weekends, so it’s easy to pull together a meal on a busy weeknight. (I also love having a freezer cooking session on the weekend.)
Maureen says
Remember to take the meat out of the freezer in time for it to defrost!
Mary Niedoba says
Our Sunday fun day is spent with the hubby and kids throwing out dinner menu ideas. My guys all drive so everyone takes an idea , picks a day and goes for it! I am so grateful I spent time in the kitchen with my boys when they were little, now they teach me a thing or two in return. So glad they love to be in the kitchen as much as me!
Holly says
I would love to win this book! I use my crock pot a lot, but feel like all I make are chili’s and stews. I can use some new ideas. My make ahead tip is I will buy a large package of ground beef and usually make a meatloaf for dinner that day, prepare some for meatballs to freeze and fry up the rest with onion and freeze that to use for Shepherd’s pie, chili or tacos another day.
BeckyM says
Both look like great books! I love C.I. and ATK!!
Lately I’ve been doubling or tripling each thing I cook or bake so I can freeze the extras. I’ve quickly filled an extra freezer with all the extra spaghetti sauce, taco meat, bread, cookies, etc. with hardly any extra work
Luann says
My favorite cook ahead tip is having meat already prepared…….so I can quickly add to casseroles, soups or stir fry. I am also a huge fan of menu planning so there is no question as to what is for dinner
Beth R. says
Planning…I make my game plan before going to the store on Saturday. Then there is no doubt what we’re going to eat, as its all planned out and purchased.
Alla says
Prep veggies but dicing etc… Also marinating meat, making sure meat is thawed before prep time…
Corrie R says
Not terribly original, but my crockpot is my best friend on nights when extracurricular activities preempt the usual dinner hour…
Candace says
Make enough for two meals and freeze half!
Barbara Youngren says
I like to do as much of my chopping and such ahead of time. It makes assembling dinner so much easier and less messy!
Melinda s. says
Some dishes I will make a double batch, so I can freeze one and enjoy the other for dinner.
Erin says
I try to cook 1-2 big batch recipes per week and freeze leftovers. I freeze some single servings for lunches as well as some family sized servings.