Fresh Ideas Make-Ahead Meals
Who's got time to cook dinner every night of the week? Make a double or triple batch of an entrée, and store it in meal-sized portions, using your Seal-a-Meal® Vacuum Food Storage System. Or make various sauces, side-dishes, and main courses when you have the time, and freeze them for later. At the end of a busy day, you'll be able to put a delicious homemade dinner on the table in a flash.
Oregano & Garlic Tomato Sauce
Use this flavorful sauce immediately or pre-freeze and vacuum seal in a Seal-a-Meal Vacuum Storage Bag for easy reheating.
3 Tbsp. extra-virgin olive oil 2 medium yellow onions, chopped 2 cloves garlic, minced 3 28 oz. cans whole peeled tomatoes 3 cups tomato sauce (15 oz. can plus 8 oz. can) 5 Tbsp. canned tomato paste 3 cups water 1 tsp. sugar 3/4 tsp. salt 3/4 tsp. dried oregano 1/2 tsp. black pepper, freshly ground
In a large, heavy saucepan, heat the olive oil over medium heat. Add the onions and garlic and sauté until softened, about 5 minutes. In a large bowl, crush the tomatoes and add to the saucepan with the remaining ingredients. Stir well to blend, reduce the heat to simmer and cook uncovered for 45 minutes, stirring occasionally, reducing and slightly thickening the sauce. Makes 16 cups (4 quarts).
Savory Herb Mix
4 Tbsp. salt 4 Tbsp. granulated garlic or garlic powder (no salt added) 4 Tbsp. dried thyme 4 Tbsp. dried parsley 2 Tbsp. black pepper, freshly ground 2 Tbsp. onion powder 2 Tbsp. ground paprika
Combine all ingredients and mix thoroughly. Place the mix in a Seal-a-Meal Vacuum Storage Bag and seal airtight. You may store this mix for 1 to 2 years without losing flavor. Makes about 1 1/2 cups spice mix.
Classic Italian Lasagna
Use Seal-a-Meal Vacuum Storage Bags to seal prepared ingredients, such as grated cheese and fresh herbs from your garden, and keep them handy in the freezer.
1 lb. lean ground beef 1 lb. ground sausage 2 tsp. Savory Herb Mix, divided (see recipe) 4 cups Oregano & Garlic Tomato Sauce (see recipe) 15 oz. ricotta cheese 2 eggs, lightly beaten 2 1/2 cups mozzarella cheese, shredded, divided 1 cup Parmesan cheese, grated, divided 1 cup Romano cheese, grated, divided 1/4 cup fresh parsley, chopped 1/4 cup fresh basil, chopped 12 lasagna noodles, uncooked
Preheat the oven to 375º F. In a large sauté pan over medium heat, sauté the beef and sausage, seasoning with 1 teaspoon of the herb mix. Add the tomato sauce and simmer for 10 minutes. Remove from the heat.
In a large bowl, combine the ricotta cheese, eggs, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, 1/2 cup Romano cheese, parsley and basil, mixing well to blend. In a medium bowl, mix the remaining mozzarella, Parmesan and Romano cheeses, gently tossing to blend.
In the bottom of a 9 x 13 x 2-inch baking dish, spread 1 cup of the tomato meat sauce. Place 3 noodles in the bottom of the dish and cover with one-third of the ricotta mixture, 3/4 cup of the cheese mixture and 1/4 teaspoon of the herb mix. Lightly cover with sauce. Repeat the layering of 3 noodles, one-third of the ricotta mixture, 3/4 cup cheese mixture and 1/4 teaspoon of the herb mix, lightly covering with sauce for a total of 4 noodle layers. End with a layer of sauce and top with the remaining cheese mixture and herb mix.
Cover the baking dish tightly with aluminum foil and bake for 1 hour. Remove the foil and continue baking for 10 minutes. Remove from the oven and let stand at least 10 minutes before serving. Serve immediately or let stand for 30 minutes to cool and set. Seal and freeze according to the Reference Guide Instructions.
Greek Style Lasagna
Replace the noodles with sliced eggplant for a low-carbohydrate version of this taste of Greece. This recipe makes 8 portions so one-half can be packaged in a Seal-a-Meal bag and frozen for another meal.
2 tsp. Savory Herb Mix (see recipe) 1 tsp ground cinnamon 1 tsp. ground nutmeg 1 lb. lean ground beef 1 lb. ground lamb 4 cups Oregano & Garlic Tomato Sauce (see recipe) 15 oz. ricotta cheese 2 1/2 cups mozzarella cheese, grated 2 eggs 1 cup kasseri cheese, grated 1 cup feta cheese, crumbled 1/4 cup fresh parsley, chopped 1/4 cup fresh oregano, chopped 20 pitted kalamata olive, chopped 12 lasagna noodles, uncooked
Preheat the oven to 375ºF. In a small bowl combine the spice mix, cinnamon, and nutmeg. In a large sauté pan over medium heat, sauté the beef and lamb, seasoning with 1 teaspoon of the spice mixture.
Add the tomato sauce and simmer for 10 minutes. Remove from the heat. In a large bowl, combine the ricotta cheese, eggs, 1/2 cup mozzarella cheese, 1/2 cup kasseri cheese, 1/2 cup feta cheese, parsley, oregano, and olives, mixing well to blend. In a medium bowl, mix the remaining mozzarella, kasseri, and feta cheeses, gently tossing to blend.
In the bottom of a 9 x 13 x 2-inch baking dish, spread 1 cup of the tomato meat sauce. Place 3 noodles in bottom of dish and cover with one-third of the ricotta mixture, 3/4 cup of cheese mixture, and 1/4 teaspoon of the spice mix. Lightly cover with sauce. Repeat the layering of 3 noodles, 3/4 cup cheese mixture, and 1/4 teaspoon spice mix, lightly covering with sauce for a total of 4 noodle layers. End with the sauce and top with the remaining grated cheese mixture. Cover the baking dish tightly with aluminum foil and bake for 1 hour. Remove the foil and continue baking for 10 minutes. Remove from the oven and let stand for at least 10 minutes before serving. Serve immediately or let stand for 30 minutes until cool and set. Seal and freeze for later use.
Queso Blanco Mexican Lasagna
For variation, add layers of black beans and frozen cut corn from your garden, and replace the pasta with corn tortillas to make an Enchilada Casserole.
2 tsp. Savory Herb Mix (see recipe) 2 tsp. ground cumin 1/2 tsp. red chile powder or smoked chipotle chile powder 1 lb. lean ground beef 1 lb. sausage 4 cups Oregano & Garlic Tomato Sauce (see recipe) 15 oz. container ricotta cheese 2 eggs 2 1/2 cups Jack cheese, grated, divided 2 cups Queso Blanco Mexican cheese, grated or crumbled, divided 1/4 cup fresh cilantro, chopped 4 oz. can green chiles, chopped 12 lasagna noodles, uncooked
Preheat the oven to 375ºF. In a small bowl combine the savory spice mix, cumin and chile powder. In a large sauté pan over medium heat, sauté the beef and sausage, seasoning with 1 teaspoon of the spice mix. Add the tomato sauce and simmer for 10 minutes. Remove from the heat.
In a large bowl, combine the ricotta cheese, eggs, 1/2 cup Jack cheese, 1 cup Mexican cheese, cilantro, and green chiles, mixing well to blend. In a medium bowl, mix the remaining Jack and Mexican cheese, gently tossing to blend. In the bottom of a 9 x 13 x 2-inch baking dish, spread 1 cup of the tomato meat sauce. Place 3 noodles in the bottom of the dish and cover with one-third of the ricotta mixture, 3/4 cup cheese mixture, and 1/4 teaspoon of the spice mix. Lightly cover with sauce. Repeat the layering of 3 noodles, 3/4 cup cheese mixture, and 1/4 teaspoon spice mix, lightly covering with sauce for a total of 4 noodle layers. End with the sauce and top with the remaining cheese mixture. Cover the baking dish tightly with foil and bake for 1 hour. Remove the foil and continue baking for 10 minutes. Remove from the oven and let stand at least 10 minutes before serving. Serve immediately or let stand for 30 minutes until cool and set. Seal and freeze for later use.
Serves 8 or makes 2 meals of 4 servings each.
TIP: For added convenience, vacuum seal bulk cheese in an extra-long, custom sized Seal-a-Meal® bag. Allow approximately 1-inch of space for each time the bag will be opened and re-sealed. To use, cut the bag open along sealed edge, remove the desired portion of cheese and reseal the bag.
Main Street Meatloaf
This meatloaf is a fantastic All-American version of classic meatloaf. Any leftovers can be packaged in a Seal-a-Meal Vacuum Storage Bag and frozen.
3 Tbsp. unsalted butter 3/4 cup yellow onion, chopped 3/4 cup celery, with leaves, chopped 1/2 cup carrot, peeled and finely chopped 1/4 cup fresh parsley, chopped 4 cloves garlic, minced 2 eggs, lightly beaten 1/2 cup light cream 1/2 cup prepared ketchup 1/2 tsp. ground nutmeg 1/2 tsp. dried thyme 1/2 tsp. dried marjoram 1/4 tsp. salt 1 tsp. black pepper, freshly ground 2 lbs. lean ground beef 1/2 lb. ground veal 1/2 lb. ground pork 3/4 cup plain bread crumbs 1 Tbsp. Worcestershire sauce 1/2 cup prepared tomato sauce 3 thick slices bacon, uncooked canola oil nonstick cooking spray
Preheat the oven to 375º F. Coat a large rectangular baking dish with cooking spray. In a heavy skillet over medium heat, melt the butter and sauté the onion, celery, carrots, parsley, and garlic until softened and the moisture has evaporated, about 10 minutes. Remove from the heat and set aside to cool.
In a large bowl, whisk together the eggs, cream, ketchup, nutmeg, thyme, marjoram, salt and pepper. To the egg mixture, add the meats, breadcrumbs, and cooled vegetables, mixing thoroughly with a wooden spoon or your hands. Form the mixture into a large oval and place in the baking dish. Mix the Worcestershire sauce into the tomato sauce and spoon over the top of the meatloaf. Place the bacon slices lengthwise over the tomato sauce.
Place the pan on the middle rack in the oven and bake for 45 minutes. Remove from the oven, loosely cover and allow to rest for 15 minutes before slicing. Serve immediately or seal and freeze as needed.
Cajun Country Meatloaf
This recipe begins with the Cajun trinity—equal parts of onion, celery, and green bell pepper. Keep this chopped mixture vacuum sealed and handy in the freezer. For more kick in your meatloaf, increase the cayenne or add a tablespoon of Tabasco™ Sauce. As this recipe makes 8 portions, half can be packaged in a Seal-a-Meal Bag and frozen until needed. Before leaving for work on a blustery day, defrost in the refrigerator and pop in the oven when you get home. Aromas of a fresh baked meatloaf will warm your home, just as if you have been cooking all day.
2 Tbsp. unsalted butter 2 Tbsp. extra-virgin olive oil 3/4 cup onion, finely chopped 3/4 cup celery, finely chopped 3/4 cup green bell pepper, finely chopped 1/4 cup green onions, finely chopped 4 cloves garlic, minced 2 whole bay leaves 2 eggs 1/2 cup beef broth 1/2 cup prepared tomato sauce 1 Tbsp. Worcestershire sauce 1 1/2 tsp. cayenne pepper 1 tsp. ground paprika 1 tsp. black pepper, freshly ground 1 tsp. dried thyme 1/2 tsp. salt 1/2 tsp. ground nutmeg 2 lbs. lean ground beef 1 pound Cajun or ground pork sausage 3/4 cup plain bread crumbs canola oil nonstick cooking spray
Preheat the oven to 375º F. Coat a large oval or rectangular baking dish with cooking spray. In a heavy skillet over medium heat, melt the butter and add the olive oil. Add the onion, celery, green pepper, green onion, garlic, and bay leaves and sauté until softened, about 10 minutes. Remove from the heat and set aside to cool.
In a large bowl, whisk together the eggs, beef broth, tomato sauce, Worcestershire sauce, and spices. Remove the bay leaves from the vegetables. To the egg mixture, add the meats, bread crumbs, and cooled vegetables, mixing thoroughly with a wooden spoon or your hands.
Form the mixture into a large oval and place in the baking dish. Place the pan on the middle rack in the oven and bake for 45 minutes. Remove from the oven, loosely cover and allow to rest for 15 minutes before slicing. Serve immediately or seal and freeze for another meal.
Savory Herbed Chicken with Tri-Colored Vegetables
Seal-a-Meal Vacuum Storage Bags will keep these vegetables perfectly frozen until you need them. Then, preparing a meal couldn't be simpler.
3 lbs. whole fryer chicken, cut into serving pieces 8 small red potatoes, cleaned and cut in half 4 carrots, peeled and cut into thirds 1 bunch fresh broccoli, cut into small florets 2 tsp. Savory Herb Mix 2 Tbsp. water 1 Tbsp. extra-virgin olive oil
Preheat the oven to 375° F. Arrange the chicken pieces, red potatoes, carrots, and broccoli in a 9 x 13-inch baking pan. In a small bowl whisk together the Savory Herb Mix, water and olive oil. Brush the herb oil over the chicken and vegetables and bake, uncovered, for 1 hour, or until the chicken is cooked completely through, with no pink remaining in the thickest part of any individual piece. To serve, place the chicken on a platter, spoon the vegetables around the chicken and drizzle any sauce over the entrée.
Smoky Tomato, New Potato & Fresh Pea Stew
Use handy Seal-a-Meal Vacuum Storage Bags to freeze pre-chopped onions, garlic, potatoes, tomatoes and parsley. Makes dinner a snap to prepare.
1 Tbsp. extra-virgin olive oil 1 cup yellow onion, chopped 1 clove garlic, minced 1 1/2 lbs. new red potatoes, unpeeled, diced 4 cups Oregano & Garlic Tomato Sauce 1 cup water 1/2 tsp. bottled liquid smoke flavoring 4 medium beefsteak tomatoes, chopped 1 1/2 cups fresh peas, (you may substitute frozen, thawed peas) 1 Tbsp. fresh parsley, minced salt and pepper to taste
In a large stockpot, heat the olive oil over medium heat. Sauté the onion and garlic in the oil until the onion is soft. Add the potatoes, Oregano & Garlic Tomato Sauce, water, and liquid smoke flavoring. Bring the stew to a simmer, reduce the heat to low and simmer for 30 minutes, or until the potatoes are tender. Add the tomatoes, peas, parsley, and salt and pepper to taste. Stir to combine, cover and simmer until the peas are just tender.
Grilled Far East Salmon Fillets
Use the Seal-a-Meal Minute Marinating Canister for quick results in marinating these fillets to perfection.
4 6-oz. salmon fillets 1 cup Far East Marinade divided 2 stalks lemongrass, cut in half 1 red onion, skin removed, and quartered
Place the fillets in the Minute Marinating Canister™ with 1/2 cup marinade, vacuum seal and marinate for at least 20 minutes. Prepare a gas or charcoal grill for medium heat. Remove the salmon and discard the marinade. Place the salmon fillets on the grill with a piece of lemongrass on each fillet. Place an onion quarter beside each fillet. Cover the grill and cook for 6 minutes. Turn the fillets over and brush with the remaining 1/2 cup marinade. Turn the onion quarters and place the lemongrass on top of each fillet. Cover and cook another 4 to 6 minutes, until the fish flakes easily. To serve, plate each fillet with a piece of lemongrass on top and the grilled quartered onion beside the fillet.
Mediterranean Pork Tenderloin with Mushrooms, Zucchini & Pearl Onions
Marinate the mushrooms, zucchini and onions in 1 cup Mediterranean Marinade in a 1-gallon Seal-a-Meal Vacuum Storage Bag ahead of time for easy and quick preparation.
1 1/2 lbs. pork tenderloin 2 cups Mediterranean Marinade, divided 1 1/2 cups button mushrooms, wiped clean 1 lb. small zucchini, halved and quartered 8 oz. pearl onions, peeled
Place the pork tenderloin in the Seal-a-Meal® Minute Marinating Canister and pour 1 cup of Mediterranean Marinade over the tenderloin. Seal and marinate following the Reference Guide Instructions. In a bowl, stir together the mushrooms, zucchini, and onions with the remaining 1 cup marinade.
Preheat the oven to 375° F. Place the marinated tenderloin in a 9 x 13-inch baking pan. Discard the pork marinade. Place the vegetables around the tenderloin and drizzle any remaining vegetable marinade over all. Bake for 25 to 30 minutes for medium-rare, or until the meat is done to your preference. A meat thermometer should show 150° F. To serve, slice the tenderloin into medallions and plate. Spoon the vegetables around the medallions and drizzle with any remaining sauce.
