Teacher Week - Make Ahead Meals

Day two of Teacher Week and I'm linking up again with Blog Hoppin' to share my favorite "Make Ahead Meals".
Let's start with this.
I'm not the cook in my house.
That's my sweet husband's job. (thank goodness)
He actually enjoys cooking and experimenting with food.
And I love eating what he makes.
It's the perfect combination!

So my favorite make ahead meal? Anything he comes up with.
This week it was a delicious steak, onion, mushroom mixture that was perfectly seasoned and served with wild rice and green beans. He always cooks enough for an army so that there are plenty of leftovers! I take some for lunch and warm some up as dinner for the kiddos.
I'd love to share the recipe, but honestly he doesn't have a clue what a recipe is. He makes it up as he goes. All I know is that his food is always mouthwateringly good!

I, on the other hand, am not a fabulous cook.
I learned mostly from my dad who used the microwave for pretty much everything. Hey, being a single dad with four little kids, he had to be practical. His claim to fame? He actually made an entire Thanksgiving turkey in the microwave one year! No joke.
Of course, Dad was also the one who taught me to make everything (and I mean everything) green on St. Patrick's Day. Pancakes, milk, butter, eggs, fish, creamed corn (not appetizing), cake, etc.

But I feel bad not sharing anything that I actually do to prepare food ahead of time, so here is my best advice.
Buy a blender.
Freeze a bunch of ziploc baggies filled with various fruits and vegetables.
When you wake up in the morning, pull out a smoothie packet from the freezer and by the time you finish showering it will be thawed enough to blend together with some almond milk.
Drink it on the way to work.
My solution to breakfast without really having any time.
(Please disregard the Oreo ice cream treat laying in the freezer drawer with my healthy smoothie packs. My husband likes to treat me.)

And a recipe.
Soft (and I mean really soft) Monster Cookies.
1/2 cup or 1 stick of butter (at room temperature)
1/2 cup brown sugar
1/4 cup white sugar
3/4 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1 1/4 cups all purpose flour
1/2 cup quick cooking oats
3/4 cup m&ms
1/4 cup chocolate chips
1/4 peanut butter chips 
1. Preheat the oven to 350 degrees F.  
2. Start by combining the butter, brown and white sugars in a large bowl using a hand/stand mixer or your own brute strength.  Add the peanut butter, stir again.  Add the egg, stir, vanilla stir.  
3. Measure in the baking soda and flour and stir just until combined.  Stir in the oats, m&ms, chocolate chips and peanut butter chips.  
4. Scoop using a cookie scoop or two teaspoons measuring about 2 tablespoons onto a cookie sheet lined with a Silpat mat or sprayed with cooking spray (just in case).  Press down gently as they do not spread on their own.  
5. Bake for 9-10 minutes but no longer.  You want these to stay soft.  Remove from the oven and let cool on the cookie sheet for 2-3 minutes then move to a cooling rack. 
(I got the above recipe from Mrs. Schwartz's Kitchen.)
I made a double batch of these.
That counts as "making ahead, right?
Because I may not cook, but I can bake desserts like nobody's business!

Who am I kidding?
I don't have any meals that I make ahead.
I'm lucky if my poor children get anything but leftovers every night.
Tonight? I'm ordering a pizza!


  1. I am SO thankful that my hubby likes to cook too...or I would starve!
    Rockin' and Lovin' Learnin'

  2. Can your hubby give lessons to my hubby? :) You are blessed! Those cookies are a favorite in our house. Thanks for reminding me that I need to make them again!

    1. Actually, every time we have people over for dinner they always ask him for the recipe for his meals. We both turn to each other and laugh a sterically. He doesn't cook using recipes. He just grabs things out of the cabinets and throws them together and they turn out amazing!


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