20 Flavorful Make Ahead Dinner Recipes for Busy Weeknights
Are you tired of sacrificing flavor for convenience on busy weeknights? Do you find yourself stuck in a rut, reheating the same old leftovers or relying on takeout? It’s time to break free from the cycle and get creative with your cooking! With these 20 make-ahead dinner recipes, you can enjoy a delicious, homemade meal without sacrificing precious time. From hearty casseroles to comforting soups and stews, our collection of freezer-friendly and slow cooker recipes will keep you fueled and satisfied all week long. In this article, we’ll dive into the world of make-ahead cooking and explore the possibilities that await when you plan ahead.
Slow Cooker Beef Stew
Warm up with a hearty and comforting slow cooker beef stew that’s perfect for a chilly evening. This easy-to-make recipe is a staple of classic comfort food, packed with tender beef, fresh vegetables, and rich flavors.
Ingredients:
– 2 pounds beef stew meat
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium-sized carrots, peeled and sliced
– 2 medium-sized potatoes, peeled and cubed
– 1 cup beef broth
– 1/2 cup red wine (optional)
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Add the chopped onion, minced garlic, sliced carrots, and cubed potatoes to the slow cooker.
2. Place the beef stew meat on top of the vegetables.
3. In a separate bowl, whisk together the beef broth, red wine (if using), and dried thyme. Pour the mixture over the beef and vegetables.
4. Season with salt and pepper to taste.
5. Cook on low for 8-10 hours or high for 4-6 hours.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 4-10 hours
Overnight Chicken and Rice Casserole
This casserole is a comforting and easy-to-make breakfast or brunch option that’s perfect for busy mornings. With its simple ingredients and minimal prep time, you can have a delicious and satisfying meal ready to go in the morning.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cups cooked white rice
– 1 cup mixed veggies (e.g., peas, carrots, corn)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine chicken, rice, mixed veggies, onion, garlic, thyme, salt, and pepper. Mix well.
3. Grease a 9×13-inch baking dish with butter or cooking spray.
4. Add the chicken mixture to the prepared dish and top with shredded cheese.
5. Cover and refrigerate overnight (or for at least 8 hours).
6. Bake for 30-35 minutes, or until hot and bubbly.
Cooking Time: 30-35 minutes
Freezer-Friendly Spinach and Cheese Stuffed Shells
A classic comfort food that’s perfect for a quick dinner or a crowd-pleasing meal. These freezer-friendly stuffed shells are packed with spinach, cheese, and pasta.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 1 cup grated ricotta cheese
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package directions. Drain and set aside.
3. In a medium bowl, combine spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, and egg. Mix well to combine.
4. Stuff each cooked pasta shell with the spinach mixture, placing them in a baking dish as you go.
5. Top shells with additional grated mozzarella cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Freezer-Friendly Tip: Prepare shells up to step 3, then freeze for up to 3 months. Thaw overnight before finishing the recipe.
Make-Ahead Turkey and Sweet Potato Chili
Get cozy with this hearty, make-ahead chili recipe that’s perfect for busy weeknights or weekend gatherings. This flavorful dish combines tender turkey, sweet potatoes, and a blend of spices to create a comforting meal that’s easy to prepare and reheats beautifully.
Ingredients:
– 1 lb ground turkey
– 2 large sweet potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Preheat oven to 400°F.
2. In a large skillet, cook ground turkey over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add sweet potatoes, onion, garlic, cumin, and chili powder to the skillet. Cook for 5 minutes, stirring occasionally.
4. Transfer mixture to a Dutch oven or large pot. Add diced tomatoes, chicken broth, salt, and pepper. Bring to a simmer.
5. Cover and transfer to preheated oven. Bake for 30-40 minutes or until sweet potatoes are tender.
6. Let cool completely before refrigerating or freezing for up to 3 days.
Cooking Time: 45-50 minutes
Prep-Ahead Greek Chicken Bowls
Get ready to enjoy a flavorful and nutritious meal with minimal effort! This prep-ahead recipe allows you to cook chicken, quinoa, and vegetables simultaneously, then assemble into delicious bowls for a quick lunch or dinner.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups cooked quinoa
– 1 cup mixed frozen vegetables (e.g., broccoli, carrots, bell peppers)
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 1 tsp lemon zest
– Salt and pepper to taste
– 6-8 cups cooked chicken broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season the chicken with salt, pepper, and lemon zest.
3. Bake the chicken for 20-25 minutes or until cooked through.
4. Cook quinoa according to package instructions.
5. Thaw frozen vegetables and sauté in olive oil until tender.
6. Assemble bowls by placing a portion of cooked chicken on top of quinoa, followed by roasted vegetables and crumbled feta cheese.
7. Serve immediately or refrigerate for up to 3 days.
Cooking Time: 25-30 minutes
One-Pan Baked Ziti with Sausage
A hearty and satisfying casserole that combines the flavors of Italian sausage, ziti pasta, and melted mozzarella cheese. This recipe is perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients:
– 1 pound Italian sausage, casings removed
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup ziti pasta
– 1 can (28 oz) crushed tomatoes
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook ziti pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook sausage over medium-high heat, breaking apart with a spoon, until browned, about 5-7 minutes.
4. Add chopped onion and minced garlic to the skillet; cook until onion is translucent.
5. Stir in crushed tomatoes and cooked ziti pasta. Season with salt and pepper to taste.
6. Transfer the skillet mixture to a 9×13-inch baking dish. Top with shredded mozzarella cheese and grated Parmesan cheese.
7. Bake for 25-30 minutes, or until cheese is melted and bubbly.
8. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 25-30 minutes
Overnight Refrigerator Oatmeal with Berries
Start your day off right with this simple and delicious breakfast recipe that’s perfect for busy mornings. By preparing it the night before, you’ll have a healthy and tasty bowl of oatmeal waiting for you in the morning.
Ingredients:
– 1/2 cup rolled oats
– 1/2 cup unsweetened almond milk or other non-dairy milk
– 1 tablespoon honey or maple syrup (optional)
– 1/4 teaspoon vanilla extract
– Pinch of salt
– 1/2 cup mixed berries (fresh or frozen, thawed)
– Chia seeds or chopped nuts for topping (optional)
Instructions:
1. In a jar or container, combine oats, almond milk, honey or maple syrup (if using), vanilla extract, and salt. Stir until well combined.
2. Add the mixed berries to the oat mixture and stir gently.
3. Refrigerate overnight or for at least 4 hours.
4. Top with chia seeds or chopped nuts, if desired.
5. Serve chilled and enjoy!
Cooking Time: None! This recipe is prepared in advance.
Freezer Breakfast Burritos
Start your day with a delicious and convenient breakfast burrito that’s perfect for busy mornings. These freezer-friendly burritos can be prepared ahead of time and reheated as needed.
Ingredients:
– 8 large tortillas
– 1 cup scrambled eggs
– 1/2 cup cooked sausage (such as chorizo or breakfast links)
– 1/2 cup shredded cheddar cheese
– 1/4 cup canned black beans, drained and rinsed
– 1/4 cup diced bell pepper
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: salsa, sour cream, avocado, cilantro
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook sausage over medium-high heat until browned, breaking into small pieces.
3. Add bell pepper to the skillet and cook until tender.
4. In a separate bowl, scramble eggs and set aside.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by filling each with scrambled eggs, sausage mixture, cheese, black beans, and any desired toppings.
7. Wrap individually in plastic wrap or aluminum foil and place on a baking sheet.
8. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator or microwave for 30-45 seconds.
Cooking Time: None, as these burritos are meant to be frozen and reheated later.
Make-Ahead Lentil and Vegetable Soup
Make-Ahead Lentil and Vegetable Soup Recipe
A hearty and comforting soup that’s perfect for a weeknight dinner or a weekend lunch. This recipe makes 6-8 servings, so feel free to share with friends and family!
Ingredients:
- 1 cup dried green or brown lentils, rinsed and drained
- 4 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
- In a large pot, combine lentils, broth, onion, garlic, carrots, celery, and thyme. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add diced tomatoes and continue to simmer for an additional 15-20 minutes or until the lentils are tender.
- Season with salt and pepper to taste. Let soup cool completely before refrigerating or freezing.
Cooking Time: 45-50 minutes
Slow Cooker Honey Garlic Chicken
This mouthwatering slow cooker recipe combines sweet honey with savory garlic and juicy chicken, making it a perfect meal for a busy day. With minimal prep work, you’ll have a delicious and aromatic dish ready to devour.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1/4 cup honey
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. In a slow cooker, whisk together honey, garlic, olive oil, salt, black pepper, and red pepper flakes (if using).
2. Add the chicken breasts to the slow cooker, making sure they’re coated with the honey garlic mixture.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 3-8 hours
Prep-Ahead Mason Jar Salads
Get ready to enjoy healthy and delicious salads all week long with this simple prep-ahead recipe! Simply layer your favorite ingredients in a mason jar, refrigerate, and serve.
Ingredients:
– 1 cup mixed greens
– 1/2 cup cherry tomatoes, halved
– 1/4 cup cucumber slices
– 1/4 cup carrots, peeled and grated
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Start by adding a layer of mixed greens at the bottom of each mason jar.
2. Add a layer of cherry tomatoes, followed by cucumber slices and carrots.
3. Sprinkle feta cheese (if using) over the top of the vegetables.
4. Drizzle olive oil and apple cider vinegar evenly over each salad.
5. Season with salt and pepper to taste.
6. Cover jars with lids and refrigerate for up to 5 days.
Cooking Time: None
Overnight French Toast Casserole
Elevate your breakfast game with this easy-to-make Overnight French Toast Casserole. Perfect for a special occasion or a lazy Sunday morning, this recipe combines the flavors of cinnamon, nutmeg, and vanilla in a deliciously sweet casserole.
Ingredients:
– 12 slices of bread (white or whole wheat)
– 1 cup granulated sugar
– 2 large eggs
– 1/2 cup milk
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/4 teaspoon vanilla extract
– 2 tablespoons unsalted butter, melted
Instructions:
1. In a shallow dish, whisk together sugar, eggs, milk, cinnamon, nutmeg, and vanilla until well combined.
2. Arrange bread slices in a single layer in a 9×13-inch baking dish.
3. Pour the egg mixture evenly over the bread, making sure each slice is coated.
4. Cover with plastic wrap or aluminum foil and refrigerate overnight (or for at least 8 hours).
5. Preheat oven to 350°F (175°C). Remove casserole from refrigerator and let it sit at room temperature for 30 minutes.
6. Bake for 35-40 minutes, or until golden brown and puffed.
Cooking Time: 35-40 minutes
Freezer-Friendly Chicken Pot Pie
This recipe makes a delicious and convenient chicken pot pie that can be assembled, frozen, and baked when needed. Perfect for a quick weeknight dinner or a comforting meal for a crowd.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 medium carrots, peeled and sliced
– 1 large celery stalk, sliced
– 1/2 cup frozen mixed vegetables (such as peas, corn, and green beans)
– 1/2 cup all-purpose flour
– 1/4 cup butter, melted
– 1/2 cup heavy cream
– 2 cups chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 pie crusts (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook chicken, carrots, celery, and mixed vegetables until the chicken is cooked through.
3. Stir in flour, melted butter, heavy cream, and chicken broth. Bring to a simmer and cook for 5 minutes or until thickened.
4. Roll out one pie crust to fit a 9-inch deep-dish pie plate. Fill with the chicken mixture.
5. Top with the second pie crust and crimp edges to seal.
6. Place on a baking sheet lined with parchment paper and bake for 35-40 minutes, or until the crust is golden brown.
Freezing Instructions:
1. Assemble the pot pie as instructed above.
2. Wrap the pie tightly in plastic wrap or aluminum foil.
3. Label and date the package.
4. Store in the freezer for up to 3 months.
5. To bake, preheat oven to 375°F and bake for an additional 15-20 minutes.
Make-Ahead Beef and Broccoli Stir-Fry
This recipe allows you to prepare a tasty beef and broccoli stir-fry in advance, perfect for busy days or meal prep. Simply cook the ingredients, let them cool, then refrigerate or freeze until ready to reheat and serve.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 cups broccoli florets
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1 cup cooked rice or noodles for serving
Instructions:
1. Cook beef strips in a pan with olive oil until browned, about 3-4 minutes. Set aside.
2. In the same pan, add broccoli, garlic, and soy sauce. Cook until broccoli is tender-crisp, about 5 minutes.
3. Combine cooked beef and broccoli mixture. Let cool completely.
4. Refrigerate or freeze for up to 3 days. Reheat in the microwave or oven when ready.
Cooking Time: 10-12 minutes (including cooling time)
Slow Cooker Pulled Pork Sandwiches
Transform your Sunday afternoon into a deliciously stress-free meal with this slow cooker pulled pork recipe. Tender, flavorful pork falls apart easily and is perfect for sandwiches or served with your favorite sides.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup barbecue sauce
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1 onion, sliced
– 3 cloves garlic, minced
– Salt and pepper, to taste
Instructions:
1. In the slow cooker, combine pork shoulder, barbecue sauce, brown sugar, smoked paprika, onion, and garlic.
2. Cook on low for 8 hours or high for 4 hours.
3. Remove pork from slow cooker and use two forks to pull apart into shreds.
4. Season with salt and pepper to taste.
5. Serve on a bun with your favorite toppings, such as coleslaw, pickles, and barbecue sauce.
Cooking Time: 8-4 hours
Prep-Ahead Quinoa and Black Bean Bowls
Streamline your meal prep with these nutritious and flavorful quinoa and black bean bowls, perfect for a quick lunch or dinner. Simply cook the quinoa and black beans ahead of time, then assemble the bowls in mere minutes.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1 can (15 oz) black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, diced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: avocado, salsa, shredded cheese, cilantro for topping
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a separate pan, sauté the bell pepper and onion in a little oil until tender.
3. Add cumin and cook for 1 minute.
4. Add black beans and stir to combine.
5. Cook for an additional 2-3 minutes.
6. Divide cooked quinoa into individual bowls. Top with black bean mixture, salt, and pepper.
7. Customize with optional toppings as desired.
Cooking Time: 30-40 minutes (including prep time)
Overnight Egg and Cheese Breakfast Casserole
Start your day off right with this creamy, savory casserole that’s perfect for busy mornings. This overnight egg and cheese breakfast casserole is easy to prepare, delicious, and can be made ahead of time.
Ingredients:
– 6 eggs
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1/4 cup chopped onion
– 1/4 cup chopped bell pepper
– 2 tablespoons butter
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1 cup frozen hash browns, thawed
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together eggs, milk, onion, bell pepper, and thyme.
3. Pour egg mixture into a 9×13-inch baking dish.
4. Sprinkle shredded cheese on top of the eggs.
5. Arrange frozen hash browns over the cheese layer.
6. Dot the top with butter.
7. Cover and refrigerate overnight or for at least 8 hours.
8. Bake for 45-50 minutes, or until golden brown.
Cooking Time: 45-50 minutes
Freezer-Friendly Veggie Lasagna
This classic Italian dish gets a veggie-packed twist with this freezer-friendly lasagna recipe. Perfect for busy weeknights or meal prep, it’s a crowd-pleaser that can be reheated in no time.
Ingredients:
– 8 lasagna noodles
– 2 cups marinara sauce (homemade or store-bought)
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 cup sautéed spinach and mushrooms
– 1 cup sliced bell peppers
– 1 small onion, finely chopped
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, spinach, mushrooms, bell peppers, and onion.
4. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
5. Arrange 4 lasagna noodles on top of the sauce.
6. Spread half of the veggie-ricotta mixture over the noodles.
7. Repeat layers: noodles, marinara sauce, and veggie-ricotta mixture.
8. Top with mozzarella cheese and Parmesan cheese.
9. Cover with aluminum foil and bake for 30 minutes.
10. Remove foil and bake an additional 15-20 minutes or until golden brown.
Cooking Time: 45-50 minutes
Make-Ahead Taco Stuffed Peppers
Make-Ahead Taco Stuffed Peppers: A Deliciously Easy Meal Solution!
These colorful peppers are filled with seasoned taco meat, cheese, and rice, making for a convenient and flavorful meal that’s perfect for busy weeknights or meal prep.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 packet taco seasoning
– 1 cup cooked white rice
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the ground beef, onion, and garlic until browned, breaking up into small pieces as it cooks.
3. Add taco seasoning and stir to combine.
4. Stuff each pepper with the meat mixture, followed by a spoonful of rice and a sprinkle of cheese.
5. Place peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Slow Cooker Creamy Tortellini Soup
Slow Cooker Creamy Tortellini Soup Recipe
This creamy soup recipe is a comforting twist on traditional pasta soups. With its rich and velvety texture, it’s perfect for a chilly evening or a busy day when you need something to warm your belly.
Ingredients:
– 1 (16 oz) package cheese tortellini
– 2 cups chicken broth
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tablespoons butter
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a slow cooker, combine chicken broth, heavy cream, and Parmesan cheese. Stir until the cheese is fully melted.
2. Add tortellini to the slow cooker. Cook on low for 3-4 hours or high for 1-2 hours.
3. Melt butter in a small saucepan over medium heat. Pour into the soup and stir well.
4. Season with salt and pepper, to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1-4 hours (depending on slow cooker setting)
Summary
Get ahead of dinner time with these 20 flavorful make-ahead recipes perfect for busy weeknights. From slow cooker stews to overnight casseroles, freezer-friendly meals to prep-ahead bowls, there’s something for everyone. Try making Slow Cooker Beef Stew or Overnight Chicken and Rice Casserole for a comforting meal. Or, opt for Freezer-Friendly Spinach and Cheese Stuffed Shells or Make-Ahead Turkey and Sweet Potato Chili for a quick and easy dinner. Whether you’re short on time or looking to reduce cooking stress, these recipes are sure to become new favorites.
