NEW YEAR NEW START
42 Get Ahead Dinner’s
I love stocking my freezer with these make ahead sheet pan tray bake dinners, knowing a fabulous family dinner is marinating in the fridge or freezer ready to go at a moments notice with lots of fresh veggies will be on the family table in 20 minutes means dinner is sorted. This also means I can spend more time with my family and the bonus is left overs for lunch salads, wraps, quesadillas and tacos this is a winning formula.
What I love about get ahead dinners is the whole family are involved in making the weeks prep ahead dinners list which at some point usually gets a little loud with a hundred or so suggestions a minute being launched at me! This is my family's next choices for this batch of get ahead dinners,
Prep time 2 hours Made 42 Meals / Cooking time 18-20 minutes
These are some of my families favourite go to dinners, just make a meal plan for what you guys love and stock up your fridge and feeezer for a week or month, this prep ahead really pays off on those busy week nights when time is short.
BACON WRAPPED CHEESE STUFFED MUSTARD CHICKEN THIGHS
Skinless boned out chicken thighs seasoned with salt and pepper, rolled in Dijon mustard, filled with sliced mozzarella forked in half and wrapped with sweetcure bacon, tossed in olive oil. To cook place on sheet pan and roast for 18-20 minutes, turning half way through.
CHILLI CUMIN GARLIC HANGER STEAK FOR TACOS
Tri tip or skirt steak seasoned with Himalayan sea salt, black pepper, Kashmiri chilli powder and ground cumin, place in bag with good glug of olive oil. To cook sear the steak in a skillet for 2 minutes each side, remove from the pan and leave to rest for 5 minutes, slice on the bias and serve with all the usual taco fixings.
FEATHER BLADE OREGANO SALT PEPPER KEBAB STEAK
Tri tip of skirt steak seasoned with Himalayan sea salt, white pepper and dried oregano, toss with olive oil. To cook sear the steak in a hot skillet for a couple of minutes on each side, leave to rest for 5 minutes, very thinly slice on the bias and serve stuffed in to pitta breads topped with ice berg salad, lime slaw, chilli sauce, garlic mayonnaise and green kebab pickled chillies.
SESAME SOY GARLIC GINGER CHICKEN STIR FRY
Chicken, soy sauce, sesame oil, sesame seeds, Himalayan sea salt, white pepper, grated ginger, fresh garlic, spring onions and olive oil. To cook empty the chicken in to a roasting tin and bake in the oven for 18-20 minutes, serve with shredded stir fry veggies of broccoli, asparagus, red and white cabbage wok seared with sesame oil, soy sauce and a dash of shaoxing wine.
CHICKEN THIGH OREGANO KEBAB
Diced boneless skinless chicken thigh meat, olive oil, Himalayan sea salt, black pepper and dried oregano. To cook place in a roasting tin and bake for 10-12 minutes until just cooked, serve with kebab flat breads stuffed with salad, slaw, chilli sauce, garlic mayonnaise and kebab pickled chillies.
CHICKEN FAJITAS
Chicken, olive oil, Himalayan sea salt, black pepper, dried oregano, ground cumin, coriander, chilli, paprika, onion powder, garlic powder and ancho chipotle chilli powder. To cook place in a roasting tray with sliced red and green peppers and sliced onions, bake for 18 minutes, serve with soft flour tortillas, guacamole, sour cream, pico de gallo, pickled jalapeños, iceberg salad and grated cheese.
BUFFALO CHICKEN WITH BLUE CHEESE
Chicken, olive oil, whole bottle West Indian hot sauce, Himalayan sea salt and black pepper, blue cheese reserved for later. Place in a roasting tin with sliced peppers and onions and bake for 18 minutes, 3 minutes before cooking time is up crumble the blue cheese over the chicken to melt. Serve with broccoli and home fries, or stuffed in to tortilla wraps or tacos with iceberg salad and fixings.
CHICKEN CACCIATORE
Chicken, olive oil, diced red and green peppers, onions, mushrooms, garlic, tin of chopped tomatoes, sea salt, black pepper, dried Italian herbs, tsp tomato puree and of sugar, dash of red wine optional, olives optional. To cook empty the bag in to your roasting tin and cook in the oven for 20-24 minutes, serve over pasta or with rice and veggies.
CHICKEN PIRI PIRI
Chicken, olive oil, Himalayan sea salt, black pepper, oregano, ground ginger, ground cardamom, garlic and onion powder, piri piri chilli powder, cayenne pepper, sliced peppers, onions and butter. To cook place in a roasting tin and bake for 18-20 minutes until cooked serve over pasta or with home fries and veggies or stuffed in to flatbreads with salad.
PARMESAN MEATBALLS MARINARA
Ground beef, sea salt, black pepper, grated Parmesan, onion powder, garlic powder, turmeric, chilli powder, oregano, mix and shape in to balls. Marinara
Sauce onions, garlic, olive oil, chilli powder, pinch sugar, oregano, tomatoes, leave to cook for at least one hour then chill and cover meatballs. To cook place in a roasting tin and bake in the oven for around 25 minutes serve with spaghetti or stuffed in to subs loaded with melted cheese.
GARLIC BUTTER MUSHROOM CHICKEN
Chicken, butter, olive oil, garlic, mushrooms, asparagus, sea salt and white pepper. To cook place in a roasting tin and bake for 18 minutes, serve with fries, veggies or add a glug of cream and white wine and serve over pasta with Parmesan.
12 PORTIONS TEXAS RED CHILLI BEEF
All in one pan at the same time, onions, garlic, olive oil, onion powder, garlic powder, mexine powder, cayenne, ground cumin, oregano, ground beef, tins tomato, tomato purée. To cook leave to gently simmer away for a couple of hours finish off with a few knobs of butter. This is a recipe that the flavours are better the day after.
TO COOK
To cook pre heat your oven to 200 C / 392 F, place your marinated meats on a sheet pan, toss your veggies, broccoli, red onion, garlic, red and green bell peppers, squash and courgettes in olive oil and maybe some fresh lemon juic, sea salt and ground black pepper and arrange on the sheet pan, pop in the oven and bake for around 18 minutes for chicken and 12 minutes for fish, check that your protein is cooked through and serve with a side of house salad.
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