Monday, August 15, 2011

Maid Simple: Make it ahead

As most of you know, I had my wisdom teeth removed last week. Aside from being completely terrified about the procedure and the recovery, I was concerned about how my family would get along while I took my time recovering. I know it's pretty egotistical to think that they'd be lost without me for only a couple days, but I'm a worst case scenario-type thinker. Plus I do a crap-ton of stuff around the house every day to keep it running as smoothly as it does. *nods gravely*

I wanted to make sure there would be dinner for two days since I imagined being completely laid up and unable to get around the house for that long (I was half right). I'll share the two make-ahead recipes I used in case you have something coming up and need to make some food a day or two ahead. These recipes worked really well, and according to my family tasted great as well.

The morning before I went in for surgery I put together slow cooker Sloppy Joes:

Clean Sloppy Joes: (I halve this recipe to feed 3 with leftovers)
2 lbs ground turkey
1 cup chopped onion
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1/2 cup brown sugar
1/3 cup red wine or cider vinegar
2 tbs Worcestershire sauce
2 tbs liquid smoke
1/2 tsp seasoned salt
1/4 tsp black pepper

Brown turkey with onions over medium-high heat for 6-8 minutes. Drain. Transfer turkey and onions to slow cooker. Stir in remaining ingredients. Cover and cook on low 6-7 hours. Serve on rolls. Serves 8-10.

I also cut up carrot and celery sticks for a side of veggies.

The day before surgery I baked a quiche to be reheated on the second day of my recovery. Unexpected payoff: there was leftover quiche for me on Day 4 when I was ready to eat solid foods!

unbaked pie shell
3-5 eggs, well beaten (depends on size of eggs, I use 5 large eggs to make sure it fills a quiche pan)
1 cup evaporated milk or half and half
1/2 ts salt
1/4 ts pepper
1/4 ts baking powder
3/4 cup shredded swiss
3/4 cup shredded cheddar
1 small onion, chopped and sauteed
1 cup chopped broccoli
1 cup spinach

Combine all in a bowl and pour into pie shell. Bake at 400 for 30-40 minutes. Let cool completely before covering with plastic wrap and refrigerating. Reheat by putting entire quiche in oven at 350 for 15 minutes. Quiche will keep in fridge appx 3-4 days.

Bonus make-ahead dessert:

Cook and Serve Jello Pudding: may seem obvious, but grab a can of Redi Whip and you have a whole bowlful of dessert for, like, 3 days!

Now you're armed with two fail-safe recipes that you can make ahead and forget about until you're ready to eat. Bon appetit plus tard!

1 comment:

Velvet said...

So glad you survived the experience. The recipes look great. I especially loved how you said, "I do a crap-ton of stuff around the house every day to keep it running as smoothly as it does." I do too, and people look at me like, "But there's only 3 of you!" If you do it "right", there's always alot to do:)